- Dish type
- Breakfast breads and pastries
Really quick and easy doughnuts made without yeast and from ingredients you probably already have. My 3 year old loves these because there's hardly any waiting time!
336 people made this
- 2 tablespoons white vinegar
- 90ml milk
- 25g butter or baking fat
- 100g caster sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 250g sifted plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 L oil for deep frying
- 60g caster sugar or icing sugar for dusting
MethodPrep:14min ›Cook:2min ›Ready in:16min
- Stir the vinegar into the milk; set aside for a few minutes until thick.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, bicarbonate of soda and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to about 1cm thickness. Cut into doughnuts using a round cutter. Let stand for about 10 minutes.
- Heat the oil in a large deep pan to 190 C. Fry doughnuts in the hot oil until golden, turning over once. Drain on kitchen paper. Dust with sugar while they are still warm and serve immediately.
Reviews & ratingsAverage global rating:(339)
Reviews in English (288)
I rated this 5 for taste but it turned out so well because I followed the others' recommendation to only add 1/2 cup milk. Doing it that way, it turned out PERFECT. I lightly wet my fingers before working with the dough and did dropped donut holes instead of traditional donuts. Keep in mind that the holes will about double in size when they expand in the oil! We topped with cinnamon/sugar, powdered sugar, or chocolate syrup. Will definitely make these again!-31 Dec 2005
This was an absolutely delicious recipe. I made donut holes and they came out so light and fluffy! At first I was confused about the comments but then I realized that allrecipies actially made a modification to the milk amount and this is why the comments didn't make sense any more. I made this recipe with one little modification, I used cider vinegar instead of white and it came out perfect! Oh and by the way...3/8 cup of milk equals 6 tablespoons of milk. Enjoy!-10 Feb 2008
I think the milk amount should be halved. This recipe is the one my grandmother, mother, and I have used for years, but mine takes the same amount of milk and vinegar, but DOUBLE the amount of everything else. Just use half the amount of milk and vinegar listed in this recipe and they will turn out fine. I have make this "half batch" of about 18 doughnuts many times.-24 May 2005
Look how light and airy these sponge donuts are-
Here are a few of our reader feedbacks:
&ldquoTried out your recipe today and it was absolutely delightful. So light and fluffy, ever so slightly crispy exterior and really flavorful even though I didn&rsquot use the nutmeg. Anyone leaving a bad comment here definitely did something wrong along the way. It&rsquos fab, thank you!&rdquo
&ldquoAwesome just made the donuts without nutmeg and they are like the donuts back home in Texas&rdquo
&ldquoI made these today and got rave reviews! Then I forgot to save it to Pinterest! So after searching the internet for nearly an hour&hellip.Yay!&hellipI fond it! Saved to Pinterest&hellip.even started a donut board with this as the first one posted! They turned out perfect. The key is following exactly as the recipe is printed&rdquo
&ldquoI am a huge Krispy Creme doughnuts, buy I live in Brazil! I&rsquove been trying several recipes until this (very last) one. Today was the 5th time I mixed the dough (by hand). Result is always fluffy and airy doughnuts. Since I am from Spain, I have compared the spices and I prefer to infuse the milk wit crashed cardamon seeds and I filter them out. Depending on how many people we are, I sometimes freeze the doughnuts after the second rise due to superb Sunday treats for lazy rainy days. Thank you for this great récipe&rdquo
&ldquoOmg. This recipe was awesome. The donuts were so light, fluffy and soft. First time I made them. They were just perfect 😍 I will be looking at more of your recipes&rdquo
The best part about this homemade doughnut recipe is that it requires only regular pantry ingredients.
Nothing that will need a trip to the store.
The team players in this best homemade doughnuts are:
- Milk &ndash whole milk if possible. We are making perfect yeast doughnuts, ain&rsquot a calorie counting day:)
- Butter &ndash unsalted room temperature butter. If using salted then reduce salt accordingly
- Yeast &ndash active dry yeast, make sure that the yeast is fresh
- Eggs &ndash room temperature eggs are a must since cold eggs might not help the yeast rise and in turn will affect the outcome
- Sugar &ndash regular sugar
- Nutmeg &ndash DO not buy pre ground nutmeg. Buy whole nutmegs and grate fresh for all recipes that require ground nutmeg. It makes a huge difference.
- All purpose flour &ndash I used unbleached
How to make best yeast doughnuts?
Step-1: Make a sponge- The secret in making a fluffy crumb!This method is usually adopted in making making Asian style breads that is very light and airy. Add milk, butter, yeast, eggs, sugar, salt, nutmeg and only 2 cups of flour into a stand mixer and mix to create a very, VERY soft sticky dough thingy (refer picture below)
Step-2: Add remaining flour and knead to a soft dough, using the dough hook. The dough should stick to the bottom and little bit to the sides. This is due to high moisture content and this is essential in creating a best homemade doughnut recipe (refer picture below)
Firm, not sticky dough <&mdash dense, hard doughnuts
Soft, sticky dough <&ndash Soft fluffy donuts
Step-3: Let dough rise for about 1 and 1/2 hours, until doubled in volume (refer picture above). Find the warmest spot in your kitchen &ndash A sunny window / near the stove top, if you are cooking / in a 90 degree F oven.
Step-4: Dump the dough onto a floured kitchen counter, Roll 1/2 inch to 3/4 inch thick, dusting the top with flour as well. Cut doughnut shapes and place on floured cookie sheets. Cover with a clean kitchen towel and place again in the same warm spot for about 30-60 minutes, until they almost double in size (refer pictures below- Left : cut doughnut / Right : risen doughnut)
Step-5: Deep fry doughnuts on moderate heat, until pale golden on both sides. Drain on paper towel (refer pictures below)
Step-6: Glaze doughnuts. Stir confectioners sugar, water, salt and vanilla extract, until you get the perfect consistency. Dip the tops or both sides in glaze and place on a wire rack for glaze to set.
Donuts, Food for the Kid Inside All of Us
1. Cinnamon Baked Donuts
The nostalgia is real with this one. We can recall getting a bag of these at any local fair or even farmers’ markets and going to town. One thing we love about all these baked doughnut recipes is that they’re a lot more child-friendly without the need to fry in hot oil. By the way, if you don’t own a donut pan, get one ASAP, it’ll make things so much easier.
Lastly, make sure to not let your donuts cool too much before dipping them into your cinnamon sugar mixture. They’ll coat much easier if you do so while they’re still warm. Also, who likes eating a cold donut?
2. Baked Donuts
Another great reason to make donuts at home with your kids, personalized decorations. Whether it’s sprinkles, icing, glaze, set up your decorating options, and let your kids’ imaginations run wild! The sour cream in this recipe gives a great flavor and keeps the donuts moist.
If you don’t have piping bags, place your batter in a zipper bag and cut off a corner to pipe them into your baking pans. Also, when piping in your batter into your pan, do your best to not overfill them.
The donuts will expand and if you overload them, they won’t have that trademark hole after they finish cooking.
3. Vanilla Glazed Baked Donuts
This baked doughnut recipe is handy when you’re craving donuts but want them now. From prepping to cooking, you can have freshly baked donuts done in 20 minutes flat. These donuts are great for breakfast, brunch, or a great spirit-lifting treat to give to a neighbor during this time.
Consume your donuts as soon as you can, which shouldn’t be a problem, but if you have leftovers, you can store them for 2 days at room temperature.
4. Baked “Better Than Fried” Donuts
Everyone loves options, especially when it comes to their donuts and this recipe gives you just that. After trying these, you might just become a believer in the “baked over fried” debate when it comes to baked donut recipe.
Quick Tip: Always make sure to glaze your donuts a few minutes after they come out of the oven. They will soak up the glaze more and also set a lot faster if done while the donuts are still warm.
Perfect Homemade Doughnuts Recipe
Here is what you will need to make 12 large doughnuts.
(For a printer friendly version, see the recipe card at the end of this post)
- 500g (3 + 1/4 Cups) Strong White Flour
- 50g (1/4 Cup) Caster Sugar
- 7g (2 tsp) Fast Action Yeast
- 10g (1 + 3/4 tsp) Salt
- 50g (1/4 Cup) Unsalted Butter, Room Temp
- 275g (1 + 1/4 Cup) Full Fat Milk, Room Temp *
- 2 Large Eggs, Room Temp *
- Oil For Frying
- 250g (2 Cups) Icing Sugar
- Pinch of Salt
- 1/2 tsp Vanilla Extract
- 3-4 tbsp Cold Water
In a large bowl, briefly rub together the flour (500g | 3 + 1/4 Cups), caster sugar (50g | 1/4 Cup), yeast (7g | 2 tsp) & salt (10g | 1 + 3/4 tsp). Put the yeast & salt on opposite sides of the bowl.
Using the tips of your fingers & thumbs &ndash rub in the butter (50g | 1/4 Cup) until you get a breadcrumb like consistency.
Make a well in the centre and add the milk (275g | 1 + 1/4 Cup) & eggs (2 Large). Mix with a fork (or your hands) until there is no more flour visible and everything has been incorporated. Yes, this is a very wet dough.
Cover with cling film & leave to rest for 30 minutes. It should look a little more plump than before.
Tip out onto a work surface & knead (with the help of a dough scraper) for about 10-20 minutes. It depends on your technique as to how long it will actually take but you&rsquore aiming for a soft dough that will pass the windowpane test . I know it&rsquos wet and it seems like it will never improve but it will, trust me. Do your best to not add any extra flour if you can help it.
When it&rsquos ready, place the dough back into the bowl and allow to prove for 1 to 1 1/2 hours. (Until about doubled in size.)
At this point you can put it in the fridge overnight which actually helps to develop a much better flavour. If you do this, allow it to sit at room temperature before using as the cold will slow down the next process. Alternatively, you could just go ahead and use it straight away.
How to Shape Homemade Doughnuts
Prepare 1 or 2 large baking trays by covering in cling film & greasing with oil.
Tip the dough out onto a lightly floured surface and shape into a &lsquosausage&rsquo. Divide the dough into 12 equal portions & shape into balls. (James Morton&rsquos book Brilliant Bread has an excellent guide to shaping breads.)
Then poke a hole in the middle of each one and stretch out by rotating your hands. (A bit like if you were starting the Saturday Night Fever dance.)
Place them onto the prepared baking sheets, cover with a slightly damp tea towel and allow to prove for another hour.
Meanwhile, get your oil ready.
If you have a deep fat fryer &ndash great. If not, it doesn&rsquot matter. I used a large, heavy based saucepan and it worked just as well.
Heat the oil to 170°C. Once it has reached this temperature, turn the heat down to stop it from climbing any further. Then regularly check with a thermometer to ensure the temperature is holding steady. (If using a deep fat fryer, it should hold the temperature for you without having to change any settings or check with a thermometer.)
Your doughnuts are ready to be fried when you can poke it lightly and the dough springs back all the way.
Fry each doughnut for approx 2 minutes on each side. Then, using a slotted spoon, to transfer to a plate covered in kitchen roll to absorb any excess oil.
How to finish/glaze doughnuts
At this point you can do either one of the following options:
- Place some caster sugar into a bowl and roll each doughnut in it.
- To make a glaze, place all the ingredients (250g | 2 Cups of Icing Sugar, pinch of salt, 1/2 tsp of vanilla, 3-4 tbsp of cold water) into a bowl and whisk until smooth and a little runny. Then submerge the top half of each doughnut into the glaze and place on a cooling rack set over newspaper. (To catch any drips.)
For both options &ndash allow to cool before eating.
And that&rsquos it! You have your very own unbelievably delicious homemade doughnuts ready to devour&hellip
I know I&rsquove said it before but these doughnuts are honestly SOOOO much better than the ones you can buy. They&rsquore so light & fluffy on the inside and beautifully golden and inviting on the outside. One of the best home made breads you can attempt in my opinion!
Got the bread making flavour and want more? Why not try making hot cross buns next?
Have you Made This Recipe?
I LOVE it when you share what you&rsquove made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don&rsquot mind how, I just love hearing from you!
How To Make Doughnuts
Doughnuts or donuts, whatever you call them, you don't need super sharp culinary skills to make the perfect ones at home &mdashanyone can do it! What you do need is plenty of time, making them the perfect weekend baking project. If you want them for breakfast, wake up early and take a nap during each rise. 😉
This recipe is for everyone&rsquos fave: classic glazed. The results will have you ruined for all other doughnuts. seriously, they even give Krispy Kreme a run for their money.
Dealing with dough. The very first step in creating doughnuts is blooming your yeast: dissolve sugar into lukewarm water, then stir in the yeast. In about 5 minutes, it&rsquoll have turned into a foamy, bubbling layer on top of the water. This is how you know your yeast is alive and that your dough will rise! Stir in with your other ingredients, mix, and then knead until the dough feels smooth and elastic. To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.
Let it rise. Doughnut dough needs to rise twice: first, the dough itself, then the punched out doughnuts. While the second rise is happening, begin heating up your oil and making your glaze!
Do I need a thermometer? Yes. Since doughnuts fry for such a short amount of time, you want to make sure the oil is at the temperature that&rsquoll allow them to cook through without burning and turn a perfect golden colour. We found 180°C to be the sweet spot (no pun intended). Also, keep in mind that the temperature fluctuates after your first batch of doughnuts goes in, so make sure to keep an eye on your thermometer and adjust accordingly.
Help! I don't have a doughnut cutter. Not to worry! Since we work in a well-stocked test kitchen, we happened to have one, but we wouldn't expect you to (unless your name is Ina or Martha). Use a 7.5 cm (3") biscuit or cookie cutter, plus a very small one, about 2.5 cm (1"), or the large end of a piping tip for the holes.
Glazing 101. Make your glaze in a large, wide bowl for easy coating. Next, make sure to glaze your doughnuts while they're still warm! This way, it'll stick much better. plus, then you can eat them while they're warm. Once you dip your doughnuts into the glaze, place them onto a cooling rack set over a baking tray to let the excess drip off. This makes for a much easier cleanup and evenly glazed doughnuts. If you want, you can add sprinkles (or chocolate chips, or toasted coconut flakes, etc.) at this point!
Whether you like your doughnuts baked or deep-fried, we've got a tempting range of these sweet, fluffy treats. Try filled jam doughnuts, iced rings and more.
Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Raspberry jam doughnuts
Take your baking skills to new levels by making your own jam-filled doughnuts. Decorate with pink icing and freeze-dried raspberries for the wow factor
Coconut iced doughnuts
The trick to light, fluffy ring doughnuts is to develop the gluten by kneading well and leaving to rise for as long as you dare
Make a batch of our sweet jam doughnuts for the ultimate indulgent treat. These pillowy soft doughnuts are well worth the effort and are great for sharing
Bite-sized toffee apple doughnuts
Master the art of deep frying and rustle up a batch of these irresistible mini-doughnuts filled with cinnamon caramel
Bake these easy, no-yeast ring doughnuts for a fun kids' treat. They're easier than you think and perfect for a summer celebration
Serve these blackberry doughnuts warm with custard, which goes particularly well with the zingy jam filling. They take a little effort but are so worth it
Baked mincemeat doughnuts
Get into the Christmas spirit and enjoy the pure pleasure of baking these mincemeat filled doughnuts
Rice pop doughnuts
These rice pop ring doughnuts are a fun activity for kids to get stuck into over the holidays. Just a few ingredients needed, no baking and plenty of sprinkles
Savoury doughnuts are a delicious deep-fried treat. Decorate these perfect party nibbles with lemon zest and a few sprigs of cress
Hot sugared doughnuts
Sweet picnic-friendly treats that will be gobbled up in seconds by kids and adults alike
Mini elf doughnuts
Don't let Santa's elves get left out this Christmas! Kids will love to help bake and decorate these tiny treats and leave them by their stockings - and you can add some carrots for Rudolph too
What could be more indulgent than a croissant a doughnut combined? Edd Kimber's cheat's dough gives wonderful crisp layers
A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs
And a bit of history: &ldquoI am a doughnut&ldquo
On 26 June 1963, US President John F. Kennedy gave a speech in then West Berlin. In this speech President Kennedy famously said:
All free men, wherever they may live, are citizens of Berlin, and therefore, as a free man, I take pride in the words &ldquoIch bin ein Berliner!&ldquo
US President John F. Kenndy
While the speech is now the best-known speech of the Cold War, Kennedy was also mocked for saying &ldquoI am a doughnut&rdquo. The story has been embellished to add that the crowd laughed at this mistake. However, this is not true.
While Berliner doughnuts are called Berliner throughout Germany, in Berlin they are called Pfannkuchen (which is what everyone else calls pancakes). To say &ldquoI am a doughnut&rdquo in Berlin, Kennedy would, therefore, have had to have said &ldquoIch bin ein Pfannkuchen&ldquo.
Shaping and Frying
After resting your dough, divide it for shaping. You can split it into four equal pieces for giant fried donuts (a la BeaverTails) or you can slice it into eight up to 16 smaller squares or rectangles, kind of like beignets. Roll it out into a long, thin piece of dough, no thicker than 1/4 inch. If your dough resists while rolling, let it rest for a few more minutes before continuing. You can also stretch it out with the help of gravity. Hold the dough vertically and carefully let it fall or pull it lightly with your hands.
Slowly lower your dough into the hot oil and it will puff almost immediately. Fry it for three minutes on each side until golden brown, then transfer it to a paper towel-lined plate or a cooling rack to drain and cool. It will deflate a little bit, that’s normal. It will still keep the majority of its puffiness, though, so don’t worry!
How this happened, I have no idea. You&rsquod think as the writer of this blog, I would have a plan, but really, I just wing it from week to week. The most planning I&rsquove ever done was the recent hostile take over of Peeps at Easter, and even that didn&rsquot turn out the way I wanted it to, but there&rsquos always next year.
I&rsquove mentioned before (like every time I post a breakfast recipe) that I rarely eat breakfast. I don&rsquot wake up hungry (ok, I am a bold face liar as I type this because I just told Handsome to get up and get ready, we&rsquore going out to breakfast &ndash I&rsquom starving! But like always, I&rsquoll end up ordering something savory and having to negotiate a bite of his waffle from him).
99% of the time I don&rsquot wake up hungry &ndash is that fair? By the time I get hungry, it&rsquos 2 in the afternoon and I want a sandwich, soup, or last night&rsquos leftovers. Sugary cereals, heavy pancakes, and eggs are just not my cup of tea. If you want to feed me a steak at 9 am, I probably wont be ready to eat, but I&rsquom not going to turn you down.
Steps to Prepare Super Quick Homemade Oven baked Doughnuts
Hey everyone, welcome to my recipe site, if you’re looking for Oven baked Doughnuts recipe, look no further! We provide you only the perfect Oven baked Doughnuts recipe here. We also have wide variety of recipes to try.
Before you jump to Oven baked Doughnuts recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
Every person knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper workout regularly. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. Working out at the gym isn’t something people decide to do when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. If you are conscientious you’ll get all of the activity and healthy food choices you need. Here are some of the best ways to be healthy.
Make smart choices when grocery shopping. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and have something good. Fill your cabinets with wholesome foods. This way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are a whole lot of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done every single day, can do a great deal to make it easier to get healthy and lose pounds. Being smart about the decisions you make each day is a start. A good amount of physical activity each day is also critical. The numbers on the scale aren’t the only indication of your lifestyle choices. You need your body to be strong too.
We hope you got insight from reading it, now let’s go back to oven baked doughnuts recipe. To make oven baked doughnuts you need 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Oven baked Doughnuts:
- Prepare 600 g of flour.
- You need 1 cup of sugar.
- Get 2 TBSP of yeast.
- Get 1 1/2 cup of warm milk.
- Use Pinch of salt.
- You need 4 Tbsp of oil.
- You need 1/2 teaspoons of baking powder.
- Get 1 of egg.
Steps to make Oven baked Doughnuts:
- Mix sugar and yeast in warm milk and cover to activate for 15mins.
- Afterwards add oil, egg, flour, baking powder and pinch of salt together and pour into the yeast mix..
- Mix and knead for 4-8mins.
- Coat with oil and allow to prove for 1hour.
- Knock back. And cut into shapes and sizes. And allow to prove for another 30minutes..
- Heat oven at 170-180 and bake for 10-15 minutes..
If you find this Oven baked Doughnuts recipe valuable please share it to your friends or family, thank you and good luck.
Easy Yogurt Drop Homemade Doughnuts
When I was growing up, doughnuts were considered dessert. I never had them for breakfast, my grandmother was the one who always made them when we were visiting.
She would disappear in the kitchen just to show up 30 minutes later with a platter full of doughnuts or crepes(see recipe here). It was her way to show hospitality and spoil her grandchildren.
I know Americans loves their doughnuts/donuts. My question is, how many people out there know or still make at home a good doughnut?
Most people I know are buying doughnuts at the store. Once in a while it&rsquos fine, but there is nothing better than a good, old fashion doughnut made in the comfort of your own kitchen, right?
My problem with the doughnuts from the store is when they get trashed with other ingredients that don&rsquot have anything to do with a good doughnut. Don&rsquot get mad at me, please, I am who I am.
I love simple ones, with powder sugar on top without any other ingredients.
This recipe in particular, is an easy one that anybody can make.
I get emotional every time I see this recipe in my collection. My friend, Irina, shared it with me many years ago. She loved this recipe and used to make it very often. I choose to make the doughnuts every year when we remember Irina on her birthday.
You see, Irina passed away few years ago while battling breast cancer. She was a beautiful woman, with a bubbly, cheerful, loving personality and a generous spirit. We all miss her very much and think of her often.
This is a recipe where the dough doesn&rsquot require any rising. There is no yeast in it. It also doesn&rsquot involve any rolling pin. You will need just a spoon to grab some of the batter and drop it in hot oil.
It is a humble recipe that is nothing fancy or complicated to make. You can actually ask your kids to help you put the batter together.
It takes only few minutes. I would say in less than 30-45 minutes, you will have the best easy doughnuts you will ever have.
So, with much love from Irina&rsquos kitchen to mine and to everyone to enjoy, here is Irina&rsquos easy yogurt drop homemade doughnuts:
How to make these Easy Yogurt Drop Homemade Doughnuts :
In a medium bowl sift the flour, baking soda and a pinch of salt. Beat the eggs and add them to the flour. Add the sugar, plain yogurt(or Kefir), vanilla and mix well.
Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
Drop the dough by the tablespoon, 4-5 at a time, in the hot oil and fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly.
Tip: Cooking more fritters at a time may cause the oil temperature to drop too much, so do not crowd them in the pan.
If the heat is too low, will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
Have a large plate lined with several layers of paper towel near the stove. When they are a deep amber brown, transfer them to the paper towels.
Dust them with powder sugar and serve warm or cold with a cup of coffee.
Enjoy! And thank you, Irina, my dear friend!
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