As the calendar turns to June, the United States gears up for a week-long celebration of two beloved food items: doughnuts and cheese. National Doughnut Day, observed on the first Friday of June, is a sweet tradition that dates back to 1938. It was established by The Salvation Army to honor the women who served doughnuts to soldiers during World War I. This day is marked by doughnut shops and bakeries giving away free doughnuts, a gesture that pays tribute to the treat’s storied history. The doughnut’s journey to America is traced back to its European roots, introduced by the Dutch as “oliekoeken,” and has since become an integral part of American culinary culture.

A few days earlier, on June 4th, cheese aficionados celebrate National Cheese Day. This day is dedicated to the appreciation of cheese in its many forms and flavors. From the sharp tang of an aged cheddar to the smooth creaminess of brie, cheese has the power to elevate any dish it graces. It’s a day for cheese lovers to indulge a little more, whether it’s paired with crackers, enjoyed on its own, or used to enhance a variety of recipes.

In the year 2024, these two days of culinary celebration fall particularly close to each other, creating a week filled with the simple pleasures that doughnuts and cheese bring. It’s a time to reflect on their historical significance and the joy they continue to provide in our daily lives. Whether it’s the comforting sweetness of a freshly fried doughnut or the rich, savory taste of cheese, there’s something for everyone to enjoy.

To fully embrace these celebrations, consider creating your own homemade treats. For those with a sweet tooth, Cookies and Cream doughnuts offer a delightful combination of crushed cookies and luscious cream. For a savory option, a Grilled Cheese sandwich with smoky Gouda and roasted red peppers provides a gourmet twist on the classic. These homemade recipes are a perfect way to partake in the essence of National Doughnut and Cheese Day, blending tradition with personal culinary creativity. Enjoy the festivities by creating these delicious dishes at home with your family that pay homage to the timeless traditions of doughnuts and cheese.

Cookies and Cream Donuts

Courtesy of Heather Saffer’s “Crazy Easy Vegan Desserts” (Sterling Epicure)

Makes 6 donuts

11/2 teaspoons distilled white vinegar

1 cup gluten-free flour

1/4 cup unsweetened dark cocoa powder

1/2 teaspoon baking soda

Pinch of salt

1/2 cup granulated sugar

1/4 cup unsweetened applesauce

2 teaspoons coconut oil, melted

1 teaspoon vanilla extract

12 vegan crunchy chocolate cookies, crushed

1 12-ounce jar Dollop Gourmet frosting or make your own

Milk or Almond Milk

1. Preheat the oven to 350 F. Spray a donut pan with nonstick cooking spray.

2. Pour the vinegar into a 1/2 cup measure. Add enough milk to come to the brim. Let sit until slightly thickened, 5 to 10 minutes.

3. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, mix the sugar, applesauce, coconut oil, and vanilla. Slowly add the flour mixture and mix until smooth. Add the almond milk mixture and continue mixing for 1 minute more. Add half of the crushed cookies and mix until just combined.

4. Scoop the batter into the prepared donut pan, filling three-quarters of the way full. Bake until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Let cool before frosting.

5. Microwave the uncovered frosting jar for 5-second intervals, stirring in between, until soft. Gently frost the top of each donut. Sprinkle the remaining crushed cookies over the donuts.

Smoked Gouda and Roasted Red Pepper Grilled Cheese

courtesy of the Food Network Kitchen.

Yield: 4 servings

8 1/3- to 1/2-inch-thick slices Pullman bread

4 ounces smoked gouda, very thinly sliced with a cheese slicer

4 slices muenster cheese (about 4 ounces)

1 medium jarred roasted red pepper, drained, dried and thinly sliced

2 cups baby arugula

6 tablespoons unsalted butter, softened

1. Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula, and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using 11/2 tablespoons of the butter for each sandwich.

2. Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.