#nostalgicbaking

Enjoy the comforting nostalgia of traditional buttermilk doughnuts by making these simple to prepare. Ideal for a sweet treat at any time of day or for breakfast!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground nutmeg. 1/2 cup buttermilk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. On a floured surface, roll out the dough to about 1/2-inch thickness. Cut out doughnuts using a doughnut cutter or a round cutter with a smaller one for the holes in the center. Heat oil in a deep fryer or a heavy-bottomed pan to 350F 175C. Carefully fry the doughnuts, a few at a time, until golden brown, about 2-3 minutes per side. Remove the doughnuts with a slotted spoon and drain on paper towels. Dust the warm doughnuts with powdered sugar. Serve and enjoy your homemade old-fashioned buttermilk doughnuts!

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy the memories of old-fashioned Hostess cupcakes with this homemade version that doesn't have any chocolate in it. The chocolate base of these cupcakes is moist, the marshmallow filling is creamy, and the top is covered in rich chocolate. Great for anyone who likes dessert!

Ingredients: 1 box chocolate cake mix. 1/2 cup unsalted butter, softened. 1/4 cup unsweetened cocoa powder. 2 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. 1 cup marshmallow fluff. 1 cup semisweet chocolate chips. 1/4 cup vegetable oil.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the chocolate cake mix, softened butter, cocoa powder, and 1/2 cup of water in a large bowl. Mix everything together well. The chocolate cake batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. To make the frosting, mix powdered sugar, milk, and vanilla extract in a different bowl. Mix until it's nice and smooth. Use a cupcake corer or a knife to cut out a small piece from the middle of each cupcake once they are completely cool. Put marshmallow fluff inside the hole. Melt the vegetable oil and semisweet chocolate chips together in a bowl that can go in the microwave for 20 seconds at a time, stirring between each time. Put some of the melted chocolate on top of each cupcake and let any extra drip off. Line a tray with parchment paper and put them on it to set. Add zigzag lines of frosting to the top of each cupcake after the chocolate coating has set. After a few minutes, the frosting and chocolate coating should be ready to be served. Enjoy your homemade Hostess cupcakes that don't taste like chocolate!

Prep Time: 20 minutes

Cook Time: 20 minutes