Chocolate Filled Donuts are Incredibly soft and fluffy, easy to make, and super delicious!

There is no better treat than donuts filled with a delicious and warm chocolate spread.

In my case, I could eat these with just a dust of sugar, but you can fill them any spread your heart desires. I choose to use chocolate spread, which is my family’s personal favorite.

When I was a little girl I enjoy donuts coated with granulated sugar. Sometimes I would open a few up and spread strawberry or plum jam in them. Oh, and my kids love them just like that too.

I guess some things are truly what people would say “the apple doesn’t fall far from the tree”?!

TAP HERE FOR MORE DELICIOUS SWEET TREATS

Anyways, these are super easy to prepare. I prep them either late at night or early in the morning, depending on when we want to eat them; for breakfast or as a snack.

I don’t make donuts quite often because nobody is able to resist these fluffy delicious treats.

Most importantly. the best tip that I can give you before you make them is patience. Furthermore, you must wait for them to double in size once you cut them into circles.

Don’t rush the process. However, if you want those holes in donuts check your oil temperature, pan, and the most important part flour. 

I would most definitely invest in a measuring cup with a scale. I have had mine for over 2 years and I just changed batteries one time. It is fantastic for liquids and dry food as well.

I hope you try these donuts and if you do, please let me know. Tag me @sandraseasycooking on other social media accounts if you make this recipe. Thanks for all your support!

Yield: 16 Donuts

Chocolate-Filled Donuts

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Chocolate-Filled Donuts are such easy and delicious treats. Every once in a while it's so good to make your own.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

• 1 package active dry yeast
• 4 tablespoons sugar
• ½ cup warm water ( about 100 degrees F)
• 4 cups all-purpose flour (approx. 480g)
• ½ cup warm milk or water (about 110 degrees F)
• 1 egg + 1 egg yolk
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut up and softened
• Cooking oil for deep-frying
• 1/2 cup sugar
• ¾ cup chocolate spread, room temperature

Equipment:

• Large pot for frying or a fryer
• Oil thermometer
• Measuring cups, spoons, and scale
• Decorating/Piping bag fitted with a large round tip.

Instructions

1. In a small bowl, combine yeast, 1 tablespoon of the sugar, and 1/2 cup warm water. Let stand for 10 minutes to activate!
2. Combine flour, warm milk, egg and egg yolk, salt, activated yeast mixture, and remaining 3 tablespoons sugar — mix to combine. You can use a food processor or stand-up mixer. Add softened unsalted butter; process until smooth and combined. The dough will be softer.
3. Place dough in a lightly greased bowl; cover and chill in refrigerator overnight or approx 6-8 hours.
4. On a floured surface, roll the dough out to be around 1/2 inch thick. Using a 2-1/2-inch round cutter or a glass/mug, cut dough. Re-roll dough as is necessary. Place dough rounds on a baking sheet, dusted with flour. Cover and let rise about 20 minutes or until nearly double in size. Depending on your room temperature, this could take a while, so I suggest warming up your oven to allow the dough to double in size faster. I would say to preheat from 100F to 150F and turn it off. This will ensure that the dough will have a warmer area to rise.
5. Place chocolate spread in a decorating bag fitted with a large round tip; set aside.
6. Fry donuts, three to four at a time, in deep hot oil for about one minute on each side or until golden brown; you can flip it one time until the golden color is achieved. Make sure the frying oil is always between 365 F and 375°F.
7. Take donuts out by using a slotted spoon or two forks; drain on paper towels- Using an instant-read thermometer, the internal temp of donuts should be about 87 °F/31 °C.
8. Holding each doughnut, use a cylindrical rod aka dowel, chopstick, or similar to poke a hole in one side of the doughnut. Pipe any chocolate spread through the opening.
9. Dust with sugar and serve warm. 

Notes

You can use jam for filling or any other spread. It tastes amazing either way.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I love this Low Carb Cheesecake. Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

Tap here for more low-carb recipes just like this low carb cheesecake

This cheesecake is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too.

I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer to create cheesecake mixture.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

If you decide to make these tasty and rather easy Low Carb Cheesecake recipe do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 8

LOW-CARB CHEESECAKE

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Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

Prep Time 15 minutes

Cook Time 45 minutes

Additional Chill Time 6 hours

Total Time 7 hours

Ingredients

Crust:

• 2 cups almond flour
• 1/2 stick unsalted butter
• 2 teaspoons cinnamon
• 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

• 3 blocks of original cream cheese, 8 Oz each, room temp
• 3 large eggs
• 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tbsp lemon juice

Instructions

1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

Add a topping/s of your choice.

Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 114mgSodium: 118mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 5gSugar Alcohols: 0gProtein: 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

— Using Kingsford Hardwood Pellets

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood — all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Yield: Serves 10

Grilled Pork Loin Sandwiches

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Ingredients

• 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
• 6 Pound Pork Loin, boneless, silver skin removed
• Marinade:
• 1/2-inch piece of ginger, peeled
• 2 green onions, cut into 1-inch pieces
• 4 garlic cloves, crushed
• 2 cups Teriyaki sauce
• 3 tablespoons honey
• 1/4 cup mirin
• 1/4 cup oil

Instructions

1. In the large bowl, combine all the ingredients for the marinade, then place
   pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
   make sure to turn it around at least once.

Grill Prep:

1. Open your Kingsford pellets bag. I used classic which is great for almost
   anything you want in your grill. Flavorful and strong. Wood pellets are poured
   into a storage container also known as a hopper. The pellets are then fed into
   a cooking chamber by an auger that is powered by electricity.
2. When ready to cook, smoke setting with the lid open.
3. Wait for the fire to start about 5 min, depending on the grill type and
   model.
4. When ready to cook, set the grill temperature to 450F and preheat lid
   closed for 15 minutes.

Grilling:

1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
   lid between each turn, until pork loin is seared all around. Reduce heat to
   300F. Cook until the meat reaches an internal temperature of 150F
   
   Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
   pieces.

Assemble:

1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
   each side.
2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
   slices on top of a bed of greens, shredded lettuce, mixed song greens, or
   arugula.
   
   

Did you make this recipe?

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Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time 5 minutes

Cook Time 20 minutes

Pre-boil corn Time 5 minutes

Total Time 30 minutes

Ingredients

• 5 ears of corn, par-boiled and grilled
• 1 serrano pepper, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 2 avocados, cut into ¾" pieces
• 1 cup Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, serrano pepper, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Notes

You can add cucumber if you would like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 484Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 15mgSodium: 92mgCarbohydrates: 44gFiber: 11gSugar: 16gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Yield: Serves 8

Grilled Skillet Blueberry Galette

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Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

Prep Time 10 minutes

Cook Time 50 minutes

Resting Pastry Time 1 hour

Total Time 2 hours

Ingredients

GALETTE DOUGH

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
• 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

• 12 ounces blueberries (about 2 cups)
• 1/4 cup sugar
• Pinch of salt
• 1/2 tablespoon lemon juice
• Zest of one lemon
• 1 tablespoon cornstarch
• 1 beaten egg
• 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
   and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With the machine running, add ice water in a slow, steady stream through the
   feed tube. Pulse until the dough begins to clump together in the bowl. Test by
   squeezing a small amount of dough together: if it holds, you are good to go; if
   it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
3. Turn out the dough onto a lightly floured surface and knead once or twice to
   bring the dough into one mass.
4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
   Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
   for an hour.
   

Make a galette:

1. Preheat grill to 300° Fahrenheit.
2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
   then add cornstarch
3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
   divide and make a few smaller galettes.
4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
   over.
5. Mound blueberries in center of the dough, leaving a 2" border. Fold
   edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
   sugar.
6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
   minutes. Let cool before serving with vanilla ice cream.

Did you make this recipe?

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