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Conversation Heart Blondies

 Tender chewy blondies are studded with adorable conversation heart candy and topped with cherry cream cheese frosting. Simple to make and oh so cute, these blondies are a wonderful dessert for Valentine's Day! Jump to Recipe Valentine's Day has never really been an exciting holiday for me. Growing up, I was labelled a nerd, so it wasn't until my later years, that I actually had someone to celebrate it with. Even now, it still feels like a regular day to me, because I make it a point to show my SO and the kids that I love them every single day; not just one special day a year. Sure I might get flowers, or chocolates, but that doesn't mean as much as getting them on a random day throughout the year. Even if we aren't gung ho about the holiday, it doesn't stop me for getting excited when I see all the Valentine's candies. Which was the case, this past weekend. I stopped by our local bulk store, to get a few baking supplies and couldn't help myself from wal

Baked Potato Donuts

These baked potato donuts are a great twist on old fashion donuts. 

Summer vacation has begun and the kids have been hauled up in their room. You can bet that with no schedule comes hunger, so I've been trying to whip up some fun snacks for them.

I couldn't be more pleased about how these donuts turned out. They are fluffy, moist and taste as good as a fried donut. My girlfriend's son, who is a bit picky about food, inhaled one of these donuts and claimed that I should be a Chef and open up a donut shop. Coming from him, that is a wonderful compliment!

Baked Potato Donuts

1/2 C mashed potatoes 

1/2 C - 1 C light cream
1/2 C brown sugar
1/2 C vanilla yogurt
1 egg
2 C flour
1 tsp baking powder
1/2 tsp ground nutmeg

1/8 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt


3/4 C powdered sugar

1 tsp cinnamon

1-3 Tbs light cream

Preheat oven to 350 degrees F. Grease 2- 6 count donut pans and set aside.

Microwave potatoes for 5 minutes; until soft to the touch. Remove from microwave and let cool. Once cool enough to handle, peel off the skins and place the flesh into a food processor with 1/2 C light cream. Process until smooth, adding more cream if needed. Set aside.

In a large mixing bowl, whisk together the brown sugar, egg and yogurt. Whisk in the pureed potatoes.

In a separate mixing bowl, sift the flour, baking powder, baking soda, cloves, nutmeg and salt. Stir the dry ingredients into the wet ingredients, until well combined. Dough will be sticky.

Pour the batter into a large zip top bag and snip off one corner. Squeeze even amounts of batter into each cavity of your donut pans and bake for 15-18 minutes; until golden brown and a toothpick inserted in the center comes out clean. 

Remove from pans to a cooling rack and let cool to room temperature. 

Combine the powdered sugar and cinnamon in a small mixing bowl. Whisk in light cream, one Tbs at a time, until a glaze consistency is reached. 

Dip each cooled donut into the glaze and return it to the rack to harden. Repeat with a second layer of glaze if desired.

Store in an airtight container for 3-4 days. Makes 12 donuts


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