fruit loop glazed donuts via lauren kelp

Hello, hello my festive little friends! Are you getting in the holly jolly spirit? Are your bells a jingling? Okay, okay, I’ll stop 🙂 But seriously, I don’t think I have come down from a sugar high since Thanksgiving and I have no plan (well, no serious plans, anyway) of stopping until good ol’ 2017. I mean, I’ve never met a warm carb I didn’t like & todays recipe is no exception. Ladies & gentlemen, meet your new favorite brunch treat – the Glazed Fruit Loop donut. 

fruit loop glazed donuts via lauren kelp

She is sassy, a little unexpected, loopy for sure, but always a good time. Perfect for a holiday office treat, at-home brunch with the girls, a morning meeting, or hey, just to have on hand. Is the recipe easy? Uh, duh. Do I have most of the ingredients at home? Absolutely. Can I swap out Fruit Loops for another favorite cereal? I mean…if you must 😉

fruit loop glazed donuts via lauren kelp

So, normally, I am no a big donut eater, but one the occasional Saturday morning, sometimes I will wake up early & whip up a fresh batch. Or if we have friends staying with us, I think waking up to the smell of freshly backed donuts is a special kind of treat. My sweet husband sometimes switches up our normal breakfast cereal choice for something a little more…youthful, so last weekend I was feeling festive and decided to sprinkle the tops of the freshly coated donuts with fruit loops & my life has never been the same since. This recipe gets a big fat “Husband Approved” stamp and it’s a fun little indulgence. 

fruit loop glazed donuts via lauren kelp

Now, I don’t know about you, but when I bake, I have no regard for mess. Things are everywhere – flour in my hair, covering the counter, messy spatulas laying on the counter, open food coloring containers – it’s a bit of a war zone. But, with a little helping hand from method, I fear no mess! If you haven’t heard of method, I am sure you’ve seen their super fun colorful ads with mess everywhere & drippy ice cream cones – they are so well done, right? Anyway, between their line of hand soap, surface cleaners, and all-purpose cleaners, there is no mess you can’t candle. Yes, even a bag of fruit loops that spilled on the floor and you accidentally step in them and those adorable little loops turn into a million tiny crushed crumbs. Even that mess…

Best part? method is animal friendly, so that means no animal testing (HOORAY!) and all of their products are people-friendly (read as: biodegradable, vegan + gluten free) so nothing scary and funky going on inside the bottle. So what are you waiting for? With no mess to fear & a killer recipe, you’ve got some baking to do! 

fruit loop glazed donuts via lauren kelp

Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ cup Silk Unsweetened Almond Milk
  • ½ teaspoon white vinegar
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • 4 tablespoons butter
  • ¼ teaspoon salt
  • Food coloring
  • 2 tablespoons Silk Unsweetened Almond Milk
  • ½ teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 2 cups of Fruit Loops cereal
  1. Preheat your oven to 350 degrees. In a large mixing bowl, mix your flour, sugar, baking powder, salt, and cinnamon until thoroughly mixed.
  2. Grab a small saucepan & combine unsweetened almond milk, white vinegar, vanilla extract, egg, and butter over medium heat. Whisk gently until everything is combined into a sauce & pour into dry mixture and stir until smooth.
  3. Pour the mixture into a doughnut pan & bake until 10-14 minutes. Remove & place on wire rack to cool.
  4. While your donuts are cooling, it’s time to whip up the icing! In a medium mixing bowl, add your powdered sugar, unsweetened almond milk, and vanilla extract, mix well until nice & smooth. If you want two different color icings, evenly separate into two batches & add in food coloring. To get this pink color, use one drop of red – for purple, use one red & one purple. Mix well until color is thoroughly blended.
  5. Place a paper towel under your wire rack, put the donuts on the wire rack, and glaze away!

fruit loop glazed donuts via lauren kelp

lauren buttonThis post was brought to you by method #FearNoMess

PUMPKIN SPICE DOUGHNUTS because we all need a little more pumpkin spice

Pumpkin Spice doughnuts via Lauren Kelp

Hello, hello, my fabulous pumpkin spiced friend! Are you enjoying your cozy sweaters, warm scarves, apple scented candles, and all things pumpkin? I absolutely am and have been thoroughly delighted to indulge in anything slightly autumnal. I love to bake, in fact, I am a much better baker than I am a cook, and so when new seasons roll around, I like to ring them in by having a little Kelp house bake-off. By bake-off, I mean I bake a bunch of stuff, light a bunch of candles, get totally in the seasonal spirit, and then promptly invite all my friends and family over to indulge in the glory.

This month I have had a fresh batch of these pumpkin spice doughnuts on hand at all times. Super easy to make, wildly delicious, and perfect for gift-giving, handing out at work, or just as a little indulgent, these pumpkin spice puppies are the way to go! Plus, they are easily made vegan! Just swap out the margarine for your favorite vegan butter or margarine and voila!
Pumpkin Spice doughnuts via Lauren Kelp

Serves: 10
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ Tbsp. baking powder
  • ¼ tsp. salt
  • ½ Tbsp. pumpkin pie spice
  • ½ cup Silk soy milk
  • ½ tsp. apple cider vinegar
  • ½ tsp. vanilla extract
  • 1 Tbsp. applesauce
  • 2 Tbsp. pumpkin purée
  • ¼ cup margarine
  • 2 Tbsp. confectioners’ sugar
  • 1 tsp.Silk soy milk
Cinnamon-Sugar Coating:
  • 2 Tbsp. cinnamon
  • 2 Tbsp. pure cane sugar
  • ½ Tbsp. pumpkin pie spice
  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and mix thoroughly.
  3. Combine the soy milk, vinegar, vanilla, applesauce, pumpkin purée, and vegan margarine in a small saucepan over medium-low heat and mix until the margarine is just melted. This should be slightly warm to the touch, not hot.
  4. Add the wet mixture to the dry and mix.
  5. Using a tablespoon, scoop the resulting dough into an ungreased nonstick doughnut pan, either full- or mini-size.
  6. Bake for 8 to10 minutes, or until a toothpick inserted into a doughnut comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
  7. To make the glaze, whisk the confectioners’ sugar and soy milk together until smooth.
  8. To make a cinnamon-sugar coating, combine the cinnamon, sugar, and spice.
  9. Dip the cooled doughnuts in the glaze and then roll in the sugar mixture.

Pumpkin Spice doughnuts via Lauren Kelp

And just like that you’ve got fresh, delicious pumpkin spice doughnuts right out of the oven! Plenty to share, plenty to snack on, and with a recipe this easy, it’ll be hard to resist making a fresh batch every week or so (trust me!)

I have recently been substituting Soymilk & Almond milk into my recipes more. Have you done this? Do you like it? Have you noticed a substantial change? As we move away from dairy and processed foods, I am curious to see how our menus and snacks change as well. Let me know below!
Pumpkin Spice doughnuts via Lauren Kelp

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


BAKED LEMON DONUTS - LAUREN KELPWell, I finally did it. I took the plunge and bought a donut pan. The verdict is still out on whether or not this was a good decision health wise, but happiness wise–it seems to be one of the best! We’re super ready to bid summer adieu, and we absolutely cannot wait to try out some pumpkin recipes with our new addition, but until then, we’re getting the most out of the abundance of citrus here in the desert.

These donuts are so light and fresh, and my absolute favorite part? They’re baked!

As always, we want to hear what you’re favorite combos are! Not a grapefruit fan? Try out blueberry! Whatever your preference, be sure to share and tag #LKMakes. Happy Monday you wonderful folks!



-¼ cup unsalted butter, melted
-¼ cup good olive oil
-¾ cup granulated sugar
-2 large eggs
-3 tsp vanilla extract

-2 tsp lemon extract
-1-2 tsp grated lemon zest (depending on your tastes)
-1 cup whole milk
-2⅔ cups all-purpose flour
-1 ½ tsp baking powder
-¼ tsp baking soda
-½ tsp salt


-2 cups powdered sugar

-6-8 tbsp fresh grapefruit juice





-Preheat oven to 425 degrees F and grease your donut pans with coconut oil spray.
-In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
-Add in eggs, vanilla extract, lemon extract, lemon zest and milk and whisk until smooth.
-Add flour, baking powder, baking soda and salt, and whisk just until combined. Batter will be thick.
-Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide. –Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
-Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.


-In a medium bowl (not too deep as you’ll want to be able to dip your doughnuts), combine powdered sugar, and 6 tbsp of fresh grapefruit juice.

-Add an additional juice if needed. You want your glaze to be thin enough to evenly coat your donuts, but thick enough that it will set and become dry to the tough.

-When donuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.





Candice here and I’m so excited to share this post!  I know my usual posts are about interiors and spaces, but today I’m arguing that what goes on in the kitchen is just as much a part of living as how we decorate.  You may not know, but I’ve been eating gluten free for almost 6 years now.  A friend shared with me about the gluten free way of eating and thought I’d try it during that particularly stressful season of life. One month later my face complexion was clear, I didn’t need coffee anymore, and I lost 10 lbs!

The truth is that before gluten free cookies and pizzas were readily available, a wheat free diet meant discovering ancient grains, learning to eat in season vegetables and becoming more choosey about the meat I bought.

Then, a few years ago it happened…. gluten free baking mixes hit the supermarket shelves, and while most substitutes didn’t satisfy, I began baking again.  And it felt so, so good.

After meeting my beautiful friend Lauren, I learned that she shared my experience and wasn’t even able to eat her own wedding cake!  Now,  Lauren develops her own recipes (like these divine gluten free donuts), and last week she invited me over to learn her latest concoction:  gluten free, baked donuts.

Over coffee, and with her little pooch to keep us company, she shared her passion about baking gluten free and enjoying every bite.



Gluten Free Donuts –

2 c All purpose gluten free flour* (see Lauren’s homemade gluten free flour mix below)

½ c Cocoa Powder

1 tsp Xanthum gum (Eliminate if your gluten free flour mix includes this)

1 tsp Baking soda

½ tsp Salt

1 c Coconut Milk (or almond milk)

1 ½ c Brown sugar

2 Eggs

2 tsp Vanilla

½ c Grape seed oil, or any flavorless oil





Heat oven to 325 degrees. Sift dry ingredients in a large bowl and mix until well combined. (Using a sifter when baking gluten free makes a big difference.) In a medium bowl add coconut milk, brown sugar, eggs, vanilla, and oil.

Add wet ingredients to your dry mixture.

Pour mixture into a plastic bag and make a medium cut in the corner, then squeeze batter into donut pan until 2/3 full.

Bake for 12-13 minutes, until soft and springy to touch. Turn out onto rack to cool.




Espresso Glaze –

2 TBS Brewed espresso

4 TBS Plain greek yogurt

2 c Confectioner’s sugar

2 tsp Vanilla

3-4 TBS Coconut milk


Combine espresso, vanilla, greek yogurt, and stir until well incorporated. Add confectioner’s sugar.  Then, add coconut milk if needed to thin out glaze.  Keeping your eye on consistency, add more sugar if it’s too thin, or add a bit more milk if it’s too thick.


And finally, Lauren’s gluten free flour mix:

3 cups White Rice Flour

1 ¼ c Tapioca Flour

¾  c Corn Starch

¼ c  Sweet White Sorgum Flour

Sift together until well combined. Store in the refrigerator in an air tight container.

Thank you so much, Lauren, for having me over for such a sweet breakfast and for sharing your secrets with us.

Now I want to hear – are you gluten free? I’d love to hear a little bit more about your journey to feel your best…

Gorgeous photos by Minette HandCandice Button