Nutella Bundt Cake

My husband really enjoys nutella and he loves when I bake, so I knew this recipe would be right up his alley. Sure enough, it was a hit. I saw this idea over at Chef in Training. I use Baker's Joy non-stick spray in my bundt pan and I let the cake sit for exactly 10 minutes after baking before removing it from the pan and I never have issues with the cake sticking. I hope you enjoy!


Ingredients:

Cake-
1 box chocolate cake mix
1 small box (3.9 oz.) chocolate pudding mix
½ cup sour cream
½ cup nutella
¾ cup oil
¾ cup water
½ cup sugar
4 eggs
1 tsp. vanilla

Icing-
8 oz. cream cheese, softened
2 cups powdered sugar
¼ cup nutella


Preparation:
In a large bowl, mix all the cake ingredients together with a hand mixer. Pour into a greased bundt pan (I use Baker's Joy non-stick spray).
Bake for at 350 degree F for 45-50 minutes or until a toothpick comes out clean. Let sit in pan for 10 minutes, then invert onto a serving plate. While cake is cooling you can make the frosting. In a medium bowl combine cream cheese, powdered sugar, and nutella and beat on high until creamy. Frost cake once cool.


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Snickerdoodle Bundt Cake

We love all things cinnamon and sugar at our house, and Nate is always happy when I bake. I took one look at this recipe and knew it would be a hit. I won't tell you how much cake Nate ate at one time, but it sure made me happy to see how much he enjoyed it. I saw this idea over at Mix and Match Mama. I followed her recipe exactly, but I found that it made way way too much frosting, so I halved the frosting amount for you. Try this soon. Your house will smell amazing as this bakes!

Ingredients:

Cake -
1 box of white cake mix (I used Pillsbury classic white)
2 small instant vanilla puddings (I used Jell-o brand)
1/2 cup vegetable oil
1 1/4 cups water
4 eggs
2 Tbsp. cinnamon (I highly recommend using Saigon cinnamon)

Frosting-
1/3 cup butter, softened
3 cups powdered sugar
1 Tbsp. cinnamon (again, I really recommend using Saigon cinnamon)
4 Tbsp. milk (you may want a little more if you like your frosting on the thinner side)
1/2 tsp. vanilla


Preparation:
Preheat oven to 350 degrees F. Generously grease your bundt pan. I use the Baker's Joy brand spray. In your mixing bowl add cake mix, pudding mixes, vegetable oil, water, eggs, and 2 Tbsp. cinnamon. Mix with a hand held electric mixer. Evenly pour batter into your prepared bundt pan. Bake for 42-45 minutes or until an inserted toothpick comes out clean. Now let your cake rest 10 minutes then invert it onto your serving plate and allow it to finish cooling.
In another mixing bowl add softened butter, powdered sugar, and milk and mix with electric mixture until creamy. Then mix in vanilla and 1 Tbsp. of cinnamon. Add in any more milk you'd like to get the frosting to your desired consistency. Frost cake once cooled.


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White Chocolate Cream Pie

Since it's an off year for Thanksgiving with my in-laws, they decided to do a Pre-Thanksgiving where we could all get together before the holiday. Today was our Pre-Thanksgiving and Nate and I were in charge of bringing a pie and the stuffing. I'm grateful we had an easier assignment because I have an awful cold. Anyway, I asked Nate what kind of pie he wanted me to make, and this is what he requested. I found the idea over at The Stir. Nate really enjoyed it and it's something we'll definitely make again.

Ingredients:
8 oz. white chocolate, finely chopped
8 oz. cream cheese at room temperature
1/4 cup granulated sugar
1 tsp. vanilla
1/3 cup sour cream
1/2 cup heavy cream
1 graham cracker crust

Preparation:
Melt the chocolate over a double boiler. Remove from heat just before it's completely melted; stir to melt completely. Beat together the cream cheese, sugar, and vanilla until it's smooth. Next, add the chocolate and beat that in, then beat in the sour cream. In a separate bowl, whip the heavy cream until firm. Then add the whipped cream to the bowl with the chocolate filling and gently fold it in. Add the filling into the graham cracker crust. Sprinkle chocolate shavings over the top. Refrigerate at least 2 hours before serving. Enjoy!

Oreo Ice Cream Tartlets

Instead of the traditional cake and ice cream, I made these ice cream tartlets for Nate's birthday. We had family come over last night to celebrate Nate and this is what I served. I doubled the recipe and got 24 tartlets. I saw the idea over at Kraft. Enjoy!

Ingredients:
24 Oreo cookies, finely crushed (about 2 cups)
2 Tbsp. butter, melted
3 cups cookies 'n cream ice cream, softened
thawed whipped topping
12 mini Oreo cookies

Preparation:
Mix together the cookie crumbs and the butter. Scoop about 1/4 cup of softened ice cream into each of your 12 cupcake liners in your muffin tin. Top each one with 1 1/2 Tbsp. of the Oreo crumb mixture and press into the ice cream. Freeze for 3-4 hours or until firm. Take the tarts out of the muffin tin and remove the paper liners. Flip them so they are crumb side down on the plate, top with a small dollop of whipped topping and a mini oreo. Serve immediately.

Cinnamon Rolls with Maple Cream Cheese Frosting

Nate loves homemade cinnamon rolls. They are his all-time favorite. I'm a bad wife and have never made them for him. They just always seemed so daunting. I do not feel comfortable with yeast breads. That being said, these cinnamon rolls turned out perfectly! I got the recipe from my favorite food blog, Mel's Kitchen Cafe. She does an awesome job of breaking down the recipe into step by step photos and makes it totally doable. Nate loved these cinnamon rolls and the frosting too. I'll never make another cinnamon roll recipe, this is it baby! So go check out her recipe and make these soon.

Triple Chocolate Bundt Cake

We headed up to my mom's for the second session of conference. She was making lunch for us and when I asked what we could bring she said a vegetable and dessert. I've got several cake mixes upstairs in my food storage so I knew I wanted to use one of those. I had a recipe all ready to try but it called for sour cream and Nate ate some sour cream last night so I no longer had enough for my recipe. I hurried and turned on my computer and searched for a similar recipe but one that didn't need sour cream. I found this one at Gramma's In The Kitchen and so that's what we made. It's titled triple chocolate because it's got the chocolate cake mix, chocolate pudding, and chocolate chips in. I hope you enjoy!

Ingredients:
1 (15.25 oz.) package devil's food cake mix
1 (3.5 oz.) package instant chocolate pudding mix (we used the Hershey's brand)
1 3/4 cup milk
1 (12 oz.) package chocolate chips (we used milk chocolate)
2 eggs, beaten
powdered sugar

Preparation:
Mix together cake mix, pudding powder, milk, chocolate chips, and beaten eggs in a mixing bowl. Combine well. Pour batter into a well greased bundt pan. Bake at 350 degrees F for about 50 minutes or until done. Don't over bake. Let cool in pan for 10 minutes then turn out onto a serving plate. Let cool and sprinkle top of cake with powdered sugar before serving.

Caramel Kiss Peanut Butter Cookies

These were such a hit! I'm so glad I tried them. Everyone who ate them loved them. This is definitely a keeper recipe. I saw the idea over at Lauren's Latest. The only change I made was to add a tiny bit more flour to get my cookies to the right consistency. I hope you enjoy!

Ingredients:
1/2 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/8 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour (in my climate I usually have to add a tiny bit more flour to get to the right consistency)
1 1/3 cups chopped Hershey’s Caramel Kisses

Preparation:
Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Set aside. In a large bowl, whip butter, peanut butter, sugar and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses. Scoop by the teaspoon full onto prepared baking sheet. Bake 8-9 minutes (mine took 10 and were perfect) or until the edges are barely golden and the middle looks like it’s not quite done.{You may have the urge to keep them in longer–don’t! Unless you want crunchier cookies in which case you should then leave them in a minute or two longer… but I like mine chewy so I pull them out sooner.} Cool on baking sheet 5 minutes before transferring to cooling rack. Store in airtight containers.

Look at that cute Easter plate my mom gave me!

Mini Cinnamon Monkey Breads

So yummy! These were such a good dessert tonight. I rarely make dessert and I'm so glad I did tonight, we loved these! Is there anything better than the smell of cinnamon and sugar baking?! I saw these today over at Life As A Lofthouse and knew we had to have them immediately. Nate's favorite treat is anything with cinnamon and sugar. We'll definitely be making these again and again! Enjoy!

Ingredients:
12 Rhodes Dinner rolls, thawed
1/2 cup butter, melted
1 1/4 cups brown sugar
1 Tbsp. cinnamon (I highly recommend McCormick's Saigon cinnamon)
Vanilla Icing- (we didn't ice ours)
2 cups powdered sugar
2 Tablespoons butter, melted
2-3 Tablespoons milk
1 teaspoon vanilla

Preparation:
Preheat oven to 350 degrees F. In a small bowl, melt butter. In a seperate bowl, combine sugar and cinnamon. Cut each thawed roll into 6 equal pieces. Dip each piece of roll into the butter and then into the cinnamon/sugar mixture. Place all 6 coated pieces into a well greased cup of a 12-cup muffin tin. Repeat with all remaining rolls. Bake for 15-18 minutes. Remove rolls from oven and let cool for 20 minutes before removing rolls from tin. If you don't let them cool slightly they will fall apart. Nate and I agreed, they are so good warm we don't care if they fall apart! While rolls are slightly cooling, make vanilla icing. Stir all of the icing ingredients together in a medium bowl, using more or less milk to reach desired thickness. Spoon over rolls and enjoy.

White Chocolate Dipped Sugar Doodles

It's almost like these cookies were designed specifically for Nate. He loves white chocolate, cinnamon-sugar flavored things, and vanilla. I knew these cookies would be perfect for him. Nate says he'd even enjoy these cookies plain. I saw this recipe over at Sweet Treats and More. I followed her recipe almost exactly. So if you haven't had quite enough sugar this holiday season, give these a try. Enjoy!

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
2 Tbsp. heavy cream (or milk)
2 tsp. vanilla extract
1 3/4 cups all purpose flour (give or take. I almost always have to add more flour to my cookies to get the right texture because of where I live)
1 tsp. baking soda
1 tsp. cinnamon (we love McCormick's Saigon cinnamon)
1/4 tsp. salt
white chocolate or almond bark

Preparation:
In a stand mixer, beat butter until smooth and creamy. Add the sugars and continue beating on medium-high speed until well combined and creamed together.
Scrape the sides of the bowl down, then add egg, heavy cream, and vanilla. Beat until light and fluffy (3-5 minutes).
Stop, scrape down sides of the bowl again, beat on low speed and gradually add flour, baking soda, cinnamon and salt. Mix until just combined.
Chill dough for 3 hours.
Preheat oven to 350. Roll dough into small balls and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Remove from oven and let cool completely.
Once cooled, melt white chocolate in a microwave safe bowl on low heat and stirring every 30 seconds. Continue until completely melted. Dip one half of cookies in the white chocolate then place on waxed paper or foil until chocolate is set. Yields 18-24 cookies depending on size and if you need to add more flour.

Brigadeiros - Brazilian Chocolate Balls

Nate ate these at Christmastime while living in Brazil. He tells me they make these brigadeiros all the time for holidays. To keep the festive spirit I decided it was high time I made them! Nate loved them. He already wants another batch made for New Year's Eve. I saw this recipe at Mmm...Cafe but I found this video to be really helpful for the technique of making these treats. Add these to your holiday dessert table.

Ingredients:
4 Tbsp. unsalted butter
2 Tbsp. heavy cream
2 (14 oz.) cans sweetened condensed milk
3 oz. semisweet chocolate, finely chopped
1 Tbsp. unsweetened cocoa powder, sifted
chocolate sprinkles (I had a 10 oz. container and used the majority of it)

Preparation:
Bring butter, cream, and milk to a boil in a 4-qt. saucepan over medium heat. It's important to use this size of pan. You want a nice large surface area of heat. If you use a smaller saucepan your mixture will take forever to get to the right consistency. Add chocolate and cocoa powder, and reduce heat to a low/medium-low; cook, stirring constantly, until mixture is the consistency of thick thick batter. This is where watching the video comes in handy. You want to be able to drag your spoon across the bottom of the pan and have the chocolate take a sec to fill in. You want to be able to get a scoop on your spatula, turn it upside down in the air and have it take a sec to fall of the spatula. This will take at least 15 minutes, perhaps longer. Be sure and stir constantly, taking care to scrape the sides and bottom of your sauce pan. Nate and I took turns stirring. Once it's at the right consistency, transfer to a bowl and let cool. Chill in the refrigerator until set. I let mine set in the bottom of a 9x13" glass dish for a bit over an hour. When you're ready to shape, take a little bit of butter and rub on the palm of your hands. Using a tablespoon, portion out fudge and roll into balls. Roll each ball in chocolate sprinkles until evenly coated. Chill until ready to serve.

This made about 50 brigadeiros.

Rolo Cupcakes

Again, chocolate and caramel are a favorite combination of Nate's. He really enjoyed these cupcakes and requested to have them again. It's a super simple variation on a boxed cake mix, can't get easier than that! Enjoy!

Ingredients:
1 boxed yellow cake mix, plus the water, oil, and eggs it requires
ice cream topping caramel topping (Nate prefers Mrs. Richardson's brand)
chocolate frosting
mini rolos

Preparation:
Prepare the cake batter as instructed. Once your cupcake liners are filled, top with a teaspoon or so of caramel. It's easiest if you warm the caramel a bit first. Take a butter knife and swirl the caramel around in the cupcake batter, like you would if you were making a marble cake. Bake the cupcakes as instructed on the box. Once cooled, frost with chocolate frosting. Warm some more caramel and drizzle over top of the frosted cupcakes and then top each cupcake with a rolo candy.

Mini Kisses Praline Bars

This is a recipe that Anna wrote down especially for her Aunt Katie. Katie emailed it to me today and I thought it was very fitting for this time of year when everyone loves to bake those fun holiday treats. The recipe and the photo come from Hershey's. Enjoy!

Ingredients:
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
1-1/3 cups packed light brown sugar , divided
1/2 cup (1 stick)plus 2/3 cup butter , divided
1 cup coarsely chopped pecans or pecan pieces
2 cups all-purpose flour


Preparation:
Heat oven to 350°F. Combine flour and 1 cup brown sugar in large bowl; with pastry blender or fork, cut in 1/2 cup butter until fine crumbs form. Press mixture into 13x9-inch baking pan; sprinkle with pecans. Combine remaining 2/3 cup butter and remaining 1/3 cup brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture boils. Continue boiling, stirring constantly, 30 seconds, until sugar dissolves; drizzle evenly over pecans and crust. Bake 18 to 22 minutes until topping is bubbly and golden; remove from oven. Immediately sprinkle chocolates pieces over top. Cool completely in pan on wire rack; cut into bars. Makes 24 to 36 bars.

Acorn Donut Holes

I saw these online last year and I'm so glad I remembered to make them this year! Definitely just a fun little fall treat. Super easy and would probably be fun for kids.

Ingredients:
glazed donut holes
chocolate frosting
chocolate sprinkles
pretzel pieces

Preparation:
Warm the frosting so it's nice and smooth. Dip the top portion of the donut holes into the frosting and then into the sprinkles. Insert a little piece of broken pretzel into the top as a stem. Enjoy!

Easy Chocolate Cream Pie

Nate's pie request for Thanksgiving was chocolate cream. I must have sent him a dozen links to different chocolate cream pie recipes. He chose one from Jamie Cooks It Up, and it totally worked for me, it was by far the easiest recipe too. Nice! If you need another pie recipe for the big day tomorrow, you can't get easier than this!

Ingredients:
1 graham cracker crust (pre-made or make your own)
1 (8 oz.) tub whipped topping, thawed (I used fat free)
7 (1.5 oz.) Hershey's milk chocolate bars

Preparation:
Break up chocolate bars. In a microwave safe bowl, melt chocolate in the microwave in 30 second intervals. Stir after every 30 seconds and melt until chocolate is smooth, taking care not to burn it. Thoroughly mix together the melted chocolate and thawed whipped topping. Evenly spread chocolate cream mix into pie crust. Refrigerate for 4-5 hours or until set. I had another chocolate bar and just used a peeler to get a few chocolate shavings over the top for garnish. Enjoy!

Oreo Fudge Ice Cream Cake

This is what I made as Nate's birthday cake this year. We went to a game night tonight so it was perfect to share. I don't like chocolate or ice cream, so it was nice to have others to share with so Nate didn't have to eat cake alone! It's a fairly simple dessert to make and Nate really enjoyed it. I saw the idea over at Day to Day with Holly. This would be really nice on a hot summer day. Enjoy!

Ingredients:
hot fudge ice cream topping, warmed (Nate likes the Mrs. Richardson's brand)
1 tub (8 oz.) Cool Whip, thawed, divided (we used fat free)
1 pkg. (3.9 oz.) Jello Chocolate Instant Pudding
8 Oreo Cookies, chopped
12 cookie 'n cream ice cream sandwiches

Preparation:
Pour 1/2 cup fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix and stir for about 2 min. Stir in chopped oreo cookies. Arrange 4 ice cream sandwiches, side-by-side, on a foil lined baking sheet. Top with half the pudding mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Bring up foil sides and loosely seal around cake. Freeze for 4 hours. Nate heated up a little bit more of the hot fudge to drizzle over the cake just before serving.

The red stuff is because I used holiday oreos.

Ugh, I wish this picture showed the layers better, but it was starting to melt when we were slicing it.

Dulce de Leche Brownies

Anything caramel related is a hit in our house. Nate could just eat caramel by the spoonful. I saw the idea for these brownies over at Let's Dish, but I just simplified it by using a box brownie mix. This recipe is super simple and makes your kitchen smell divine. Fall is officially here and I feel like I should be baking almost daily! Now we just need some crisp cold weather!

Ingredients:
your favorite brownie box mix (plus the eggs, oil, water it requires) or you could use your favorite homemade brownie recipe
1 cup dulce de leche (usually found in the Latin aisle of the store)

Preparation:
Line an 8x8" baking dish with tin foil and spray with cooking spray. Pour in half of your brownie mixture, and spread out evenly. Dollop half the dulce de leche on top of the brownie mixture in several small drops. Take a knife and swirl the dulce de leche. Pour on the other half of the brownie mix and smooth with a spatula. Put on the remaining dulce de leche in small dollops, and swirl again. Bake according to brownie mix directions. Mine called for a 350 degree oven and it took a little over 40 minutes to bake. Allow to cool a bit, slice and serve!

Amazing Potato Rolls/Spudnuts

Here's a dough recipe from Katie that can be made either into rolls or into donuts. It's definitely a keeper recipe, she's been making it since Zak was a baby. Katie says the potatoes in the roll keep the rolls soft and moist so that left overs are nearly as yummy as hot out of the oven! I know bread is such comfort food and so I don't think there can ever be enough bread and roll recipes in your repertoire.


Dissolve in 1/2 c. lukewarm water... 3 pkg. yeast
In a separate bowl, mix 2 min..........1 c. hot water
1 c. shortening
1 c. sugar
2 c. mashed potatoes (or instant reconstituted)
1 T. salt
Add....................................3 c. water (potato water is good)
yeast from above
6 eggs
1 1/2 c. dry milk
If you are making donuts then add....1 t. nutmeg
2 T. lemon juice
1 T. lemon rind
And finally add................................14 cups of flour (or enough flour until it cleans the sides of the bowl)

Knead 5 minutes until smooth. Place in lightly greased/oiled bowl and turn to grease top. Allow to raise until double in bulk. (About an hour)
Make sure to cover with damp towel. Punch dough down and roll out into desired shape. Bake at 350 for approx 10 minutes until golden brown.

If you are making spudnuts: Roll out to 1/2" thickness on lightly floured surface and cut with lightly floured doughnut cutter. Place on lightly
greased pan until double in bulk (approx. 30 minutes). Fry in 375 degree oil about 1 minute per side. Drain on paper towel. Glaze while still
warm. Drain on cooling racks with wax paper beneath. Makes approx. 120 spudnuts.

Frankly, I have never made these into doughnuts because the rolls are so delicious! I use this recipe for my ham and cheese roll ups. That is because the left overs are also very tasty the next day! It is also very excellent for cinnamon rolls. Enjoy!

Cinnamon Toast Crunch Cupcakes

I'm sure you're all aware by now of my husband's love for all things cinnamon-sugar. Well, Nate also loves breakfast cereal. So this recipe was a fun combination of those two. I saw the idea over at Mormon Mavens in the Kitchen. These were easy to make and they made my kitchen smell heavenly while they cooked! Enjoy!

Ingredients:
Cake-
3 eggs
1/3 cup vegetable oil
1 tsp. vanilla
1 box vanilla cake mix (not white cake mix)
3/4 cup sour cream
1 1/2 tsp. cinnamon (I highly recommend McCormick's Saigon cinnamon)
1/3 cup Cinnamon Toast Crunch cereal, crushed

Frosting-
8 oz. cream cheese, softened
1 stick (1/2 cup) butter, softened
1 tsp. vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch cereal, crushed into a fine powder


Preparation:
Preheat oven to 350 degrees and line cupcake tins with liners. In a large bowl, gently combine eggs, oil, buttermilk and vanilla. Mix in sour cream. Add cake mix and cinnamon and mix until smooth. Stir in 1/3 cup crushed cereal. Fill cupcake liners 2/3 full with cupcake batter and bake for 15-18 minutes, or until edges are a light golden brown or an inserted toothpick comes out clean. For the frosting, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick. Pipe onto cooled cupcakes and top with a Cinnamon Toast Crunch square.

German Chocolate Cake Cookies

Sorry for being so absentee lately! I had foot surgery and then was out of town for a week. Things should be getting back to normal now though. I made these cookies for our trip with Nate's family. Several of them love German chocolate cake and so I figured these cookies would be a hit. Everyone really enjoyed them. I found this recipe over at Crumbs and Chaos. I used a cookie scoop to portion these out and I ended up with nearly 6 dozen small cookies.

Ingredients:
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar, packed
1 tsp. vanilla extract
2 eggs
1 3/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 cups milk chocolate chips
1 cup chopped pecans
1 1/2 cups shredded coconut

Preparation:
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and vanilla; mix until well combined. Add flour, cocoa powder, baking soda and salt. Stir until everything is fully incorporated. Mix in chocolate chips, pecans and coconut. Put tablespoon sized balls of dough on cookie sheets and bake for 10-12 minutes.

Baked Cinnamon Sugar Donuts

These are so good, and so easy to make! Honestly, I'd rather make donuts than cookies for Nate. They are just so quick and easy! Cinnamon sugar is one of Nate's favorite dessert flavors, he loves cinnamon rolls, churros, etc. I knew these would be a hit with him. I saw this idea over at Crumbs and Chaos, the same site where I found these cookies 'n cream donuts. If you're looking for an easy dessert, give these a try!

Ingredients:
Donuts-
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted

Topping-
1 stick butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cinnamon


Preparation:
Preheat oven to 325 degrees. Generously spray a donut pan with cooking spray.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix well until combined.
Fill your donut pan 3/4 full and bake for 8-10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make topping, mix together the sugars and cinnamon in a small bowl.
Dunk one side of each donut in melted butter to completely coat and the swirl around in the cinnamon sugar mixture to coat.