Triple Chocolate Donuts


Sometimes, you just really need to eat a donut.


Or, if you’re like me, you just really need to eat/bake/smell/admire/take pictures of/blog about/profess love for donuts.


Do you remember a few months ago when I made those baked lemon donuts, and announced my unconditional love for my brand new donut pan?


You might also remember that I made chocolate donuts in addition to the lemon variety, because my gluttonous self just couldn’t decide which recipe to make first (typical).


I’d been saving that chocolate recipe for a rainy day, but then I just sort of…forgot. (I know, I know – how could I forget about donuts?! Shame on me).

Then, a few weeks ago, my girlfriend bought me the cutest and most delicious donuts I’d ever had from a donut shop on the east side called Peace, Love, and Little Donuts. And yes, they were mini donuts. Which not only amps up the adorable factor tenfold, but you can eat more! And I’m not ashamed to say I devoured the entire box within 15 minutes.

Anyhoo, my afternoon affair with the mini donuts reminded me that I still had the chocolate donut recipe to share with you, and since today seems like a donut-eating kind of day, I figured, go for it. (Although, in reality – every day is a good day for eating donuts, don’t you think?).


I don’t really have anything else to say on the matter, so I’m just going to let the donuts take it from here.

Okay ?




These donuts are amazing. Soft and moist, but not overly so – they still recall the dense texture of traditional fried donuts, but without the mess. If you haven’t gotten a donut pan yet, what are you waiting for?!


I hope you enjoy these delicious donuts, today, tomorrow, and every day in between (if they last that long).

Happy scooping! (and donut-ing 🙂 )

Triple Chocolate Donuts

Adapted from King Arthur Flour

Yield: 18 Donuts

For the donuts:

2/3 cup cocoa powder

1 + 3/4 cups all-purpose flour

1 + 1/4 cups light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder (you can leave this out if you don’t have it)

1 teaspoon baking soda

3/4 teaspoon salt

1 cup chocolate chips (semisweet or bittersweet)

2 large eggs

3/4 cup milk

2 teaspoons vanilla extract

2 teaspoons white vinegar

1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil

For the glaze:

1 cup chocolate chips

¼ cup coconut oil 


  1. Preheat the oven to 350°F. Lightly grease two donut pans with cooking spray.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
  3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
  4. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend. You don’t need to use a mixer here; just stir gently until combined. The batter will be thick.
  5. Place the batter into a pastry bag or a plastic storage bag with the tip cut off. Pipe the batter into the prepared pan(s), filling them between 1/2 to 3/4 full (it’s like a cupcake – be careful not to overfill because the donuts will rise quite a bit while baking).
  6. Bake the donuts for 13-15 minutes, or until a toothpick inserted to the center comes out clean.
  7. Remove the donuts from the oven and allow them to cool for a few minutes. Then, turn pan upside down or gently lift donuts from the pan and place onto a cooling rack.
  8.  For the icing: combine the chocolate chips and coconut in a microwave-safe bowl. Heat in 20 second increments, stirring the mixture in between until you get a smooth consistency.
  9. Remove from the microwave, and stir until the chips have melted and the glaze is smooth. Dip the tops of donuts into the glaze, and immediately add sprinkles, if desired.
  10. Enjoy 🙂

Key Lime Pie Ice Pops


You guys!



I’ve missed you.


I took a brief hiatus from Ice Cream Dreamland to focus on some grown-up things, like finishing grad school (yay!), planning a wedding (double yay!) and trying to incorporate more fruits and vegetables into my diet (yuck).


Also… I had a birthday. Hello, 27! It’s nice to meet you.


Although most people don’t consider 27 to be a milestone birthday, I sort of disagree. This year marks my official ascent into the *late* twenties, and that’s a pretty big deal. At 26, you’re still sort of in that “mid” twenties range, where you can still get away with the I-don’t-have-to-be-an-adult-all-the-time thing. But now, I’m a full-fledged grown up.


I’ve got no excuses. It’s time to get to get my ish together, people!

And by ish, clearly I mean popsicles. Because what better way to celebrate entrance into a new age bracket than with a fun summer treat?


I realized earlier today that this is the second frozen citrus pie concoction I’ve written about lately, but I just couldn’t help it. After a brutal winter, it’s finally warm and sunny in Ohio, and I just want things that remind me of summer and sunshine. Plus, key limes aren’t always easy to find in our neck of the woods, so I wanted to jump on the opportunity when I saw them at our local grocery store.


I made these pops in my handy Zoku Quick Pop Maker, which is by far my most favorite kitchen gadget of all time (and believe me, my kitchen has seen a LOT of gadgets).

I just love it. It ‘s fun and easy to use and looks super cute sitting in my freezer. Oh, and the best part? It makes frozen pops in less than ten minutes!


It took some major pleading and negotiating with my better half to get him to agree to the Zoku. Then, one Valentine’s Day, it just arrived magically on the doorstep (with all the accessories, I might add. Brownie points.)

This was the very first recipe that I made in the Zoku, and it was a real winner. I believe my fiancé referred to these pops as an “instant return on investment.”


These pops are tangy, fresh, and bursting with summertime flavor. Of course, you can use any ice pop molds to make this recipe, it just might take a little longer (and by a little longer, I mean hours and hours).

Happy scooping! 🙂


Key Lime Pie Ice Pops

Adapted from Zoku Quick Pops by Jackie Zorovich and Kristina Sacci

Yield: 6 Ice Pops (in the Zoku)

You will need:

For the ice pop

1 cup whole milk

¼ cup sweetened condensed milk

¼ cup key lime juice (fresh or store bought)

2 tbsp honey


1/4 cup graham cracker crumbs

Thin lime slices (optional)


  1. In a medium sized bowl, whisk all of the ice pop ingredients together until well incorporated.
  2. Fill ice pop molds halfway with mixture, then freeze until completely hardened.
  3. Add a layer of graham cracker crumbs atop the frozen layer, packing down with a chopstick or similar object.
  4. Fill the rest of the mold with the key lime mixture, or add in another layer of graham crumbs. (Just be sure your last layer is ice pop and not graham cracker – the crackers will crumble all over the place).
  5. Freeze thoroughly, then enjoy the sweet summery goodness!