champagne mango ice cream for coco kelley!


i am so excited to announce that i will be a new food & recipe contributor for coco kelley!

if you know her site, you know it is brimming with stunning inspiration for interiors, entertaining, design, and do-it-yourself projects. cassandra's site has been around for 10 years now, essentially since the beginning of blogging! ha! she has sooo much beautiful content available over there and i am thrilled to be able to be a part of it.

my first recipe for coco kelley is this fresh champagne mango ice cream! 

i was just talking about all the funny mini batches of ice cream i'd been concocting recently (when these pb s'mores ice cream bites were born), and this was the purpose for all that testing!

i'm super proud of how this recipe turned out. i finally mastered a creamy ice cream base, and the fresh champagne mangos with a spot of fresh lemon juice make for SUCH a refreshing and yummy summer ice cream!

peter even LOVED it and he is truly my toughest food critic. 

my nerves are at an all-time high when he goes to taste something i made (he really should moonlight as a food critic - his feedback is always interesting and on point. if you don't toast this guy's bread or bun, you are dead to him). but anyhoo i was surrounded by mangoes and melons and "frozen yogurt" tests and containers of cream and milk and this and that everywhere and it was 90 degrees and i was hot & bothered waiting for his opinion practically with my hands over my eyes. and he said.....

Champagne Mango Ice Cream_4.jpg

"YUM." a capitol YUM with wide eyes which means 'YES, great job quinn this has my seal of approval and don't change a thing.' .....i don't think i could have handled whatever critique he may have had in that moment after making like 6 batches of ice cream that week hahaha.

it's really good. and champagne mangoes are typically ALL perfectly ripe which is insane/amazing! have you tried these? i've seen a lot of them available at produce stands and grocery stores in this last stretch of summer. they are a bit sweeter and more tender than a regular mango. and all of them are ripe and ready to eat as soon as you buy them which is fabulous.

check out the recipe for this ice cream over on coco kelley! and get after them champagne mangoes while they're still around!

i topped mine with golden raspberries, champagne grapes & flaked coconut for a delightful crunch and juicy textures!



baked pumpkin spice doughnuts.

ooooh no i've said the forbidden words.

"pumpkin spice."

i realize that pumpkin spice flavored everything has gotten incredibly out of control in the last few years. see my friend piper's visual collections of ridiculous pumpkin spice flavored items here:





...but these baked doughnuts are actually made with pumpkin and covered in sugary spice.  henceforth, they are indeed "pumpkin spice."  i stand by this title.

besides...these are just downright yummy.

and they're baked!  low maintenance, easy to make donuts.  wooooo!

and mayhaps, "better for you?"  hmm. sure.

 i've made a few different kinds of baked donuts and they've all been great.  i made these pumpkin spice ones last year using a vegan/gluten-free recipe.  they were really tasty and had a good texture because of the rice flour and oat flour. 

i couldn't find that same recipe again, so i made up my own this time except gluten-full and with real eggs and milk and things i always have around.  i don't have any food allergies or eating restrictions, so i'm just working with what i know here, folks.  there is a fabulous gluten-free and vegan pumpkin spice donut recipe out there, just have to find it if you're interested :)

i found that the sugary topping on the pumpkin donuts was the most believable as a homemade, baked not fried, donut.  i once (twice or three times) tried to make my own maple glaze because i loooooooooooooooove [with 100 o's] maple bars...but i just couldn't get it down.  the powdered sugar just somehow tastes bad to me in a homemade (by me) glaze.  how doooo they do it???!

i'm glad i made these in september and now have a festive october recipe to share already!  i suppose the

montana mules

from the other day are fall-festive as well.

it's also my best friend in the whole world's birthday today!!!

hi katie my lady!  i wish i could stuff these in your face today.  mwah mwah mwah i love ya so much.  october must be a fab time to have a birthday.

check out these plump little cuties.

time for the toppings!

 i think maybe the sugary topping is the easy way out?  but i simply cannot figure out a powdered sugar based glaze without wanting to throw these all in the garbage.  i have made a successful chocolate glaze, but that's differn't.  i want maple, dammit.

 chomp chomp chomp.

oh and they smell fabulous, too.  my little neighbor girl came over to sling me some christmas wrapping paper for a school fundraiser just after i had made these donuts.  she took one whiff of the house and was in the kitchen eating a donut before i knew it.

which was nice, because i knew i could get some brutally honest feedback out of an 8 year old.  

she said it was "YUMMY!!"  phew!

Baked Pumpkin Spice Doughnuts

Makes 12 Doughnuts

Eat within 3 days after baking



  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 cup pumpkin puree (canned or homemade)
  • 1 tsp. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup coconut sugar (or regular granulated white. i'm just into coconut sugar lately.)
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup butter, melted


  • 1/2 cup granulated white sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 cup melted butter


Preheat oven to 350 degrees F and either grease or spray the donut baking pan with cooking oil or butter.  You can buy these at most kitchen gadget stores, like Bed Bath & Beyond for around $10.

Mix all dry ingredients together in medium bowl and set aside.  In large bowl, whisk the melted butter and eggs.  Add the coconut sugar and whisk until smooth.  Add the pumpkin puree and mix until combined. 

Slowly begin adding the dry ingredients, pouring some of the milk in as you continue to mix all the ingredients together.  Pour in the remainder of the measured milk and stir batter until combined.

Spoon the batter into the doughnut pan.  I filled mine up almost to the brim, but not quite.  I also tried to wipe out the center area to make sure there was a distinct hole in the donut after baking and not just a big chubby blob o' pumpkin dough.  Bake for 15 minutes.  Use the toothpick test if you're unsure about the dough being cooked all the way through.

Remove from oven and carefully flip the entire baking pan onto a cooling rack.  Donuts should fall right out.  Let cool about 5-10 minutes before adding the sugar topping.

For the topping, melt butter in a shallow, wide bowl (wide enough to dip part of the donut in).  In a similar, separate bowl, stir together the sugar and pumpkin pie spice with a spoon.

Dunk the top half of each donut (the prettier looking side) lightly into the butter bowl.  Let any excess butter drip off first, then immediately dip the donut into the topping and twist until butter-covered area is coated with sugar.  Place back onto cooling rack.  Repeat until all the donuts have a scrumptious sugary topping.

I recommend eating at least one while its still warm...that is where its at.