Reviewed: May 11, 2012

Ok flavor. I love the texture but they were fairly bland. I will keep the recipe but will tweak it to add more flavor.

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Reviewed: Mar. 28, 2012

Tried this recipe and the batter was way too runny to shape into anything. I baked only two on a baking sheet and they were flat, so I decided to put the rest of the batter in a glass square baking dish and bake as a single layer cake. The texture and taste is that of a spice cake. I'll try to make them again, only this time I'll use a muffin pan. Not what I expected because the batter doesn't allow you to shape them into a donut shape.

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Joyce

Reviewed: Mar. 26, 2012

I'm so excited I can make homemade donuts for my boys! My plan was to add variously pie fillings to the batter but I decided to stick to the original recipe exactly the first time around and then experiment from there....they turned out perfect! Not too liquidy to shape like some reviewers said. After baking them I shook them up in a bag with sugar, powdered sugar, and cinnamon then drizzled half with honey and half with maple syrup. Letting them cool and I'll have these over the next week to serve for breakfast!

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Rachel

Cooking Level: Expert

Home Town: Coronado, California, USA

Reviewed: Mar. 26, 2012

These were interesting--they seemed more like a spice quick-bread than a donut, but my four and seven-year-old loved them. I think the frosting helped. I used half wheat flour to ease my guilt of feeding donuts to the kids for breakfast! I don't have a donut pan and found after making the first batch as cake-like cookies on a cookie sheet that they actually baked nicely as muffins in a tin!

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luv2bake

Reviewed: Mar. 25, 2012

Wouldn't call these doughnuts by any means, granted I didn't have or use a doughnut pan, they still came out too heavy and dense to be a true doughnut. Still yummy and could be a nice addition to berries and whipped cream or frozen yogurt.

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AmaznA

Reviewed: Mar. 25, 2012

is more like lebkuchen the german cookie, is not donut at all, it taste good, but not what i expected. It may need a little more flour.

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alekaki

Cooking Level: Professional

Home Town: Thessaloniki, Central Macedonia, Greece

Reviewed: Mar. 24, 2012

Switched out general purpose flour for gluten-free all purpose flour - equal exchange; 1 c. white sugar was switched out with Splenda - equal exchange and added two very ripe bananas to the mix. Also just a pinch of salt to push the flavor. We LOVE them. Moist, keep great, and are perfectly great for our diet restrictions. Wow!

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Pam

Reviewed: Mar. 19, 2012

This was a good recipe, my whole family loved it! I added a cap full of vanilla and it was great. 12 minutes at 400 degrees is too much time though. Try 375 for 10 minutes. Add a little more sugar though, it is a little bland.

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Princess Food

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Suwanee, Georgia, USA

Reviewed: Mar. 14, 2012

If you like 'cakey' cookies or muffin tops, you may like this recipe. They were not very doughnut like. Although... The people in my house liked them, and they were easy to make.

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Foodiemama

Reviewed: Mar. 4, 2012

I agree with other reviews that these don't have the consistency of typical doughnuts. They more closely resemble muffins or cake in texture. That doesn't change the fact that they are scrumptious, though! Next time, I'm just going to bake them in a cake pan and forgo presenting them as doughnuts. This recipe will make a delicious spiced cake, with a little extra nutmeg and cloves.

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