Sorry I’ve been MIA the past few weeks! Been busy with things, fun things. 🙂
Busy running and training for my first 10k! This was a HUGE deal for me! I have never been a runner, never, ever, ever! When I was in elementary school and it was a running day in P.E. I would always come up with some kind of excuse to get out of running. In November, I just started jogging a little bit then started really taking it seriously and it’s been awesome! The race was so much fun and I’m looking forward to doing many more!
We’ve been busy building and getting the garden ready! I am so excited about these beautiful raised beds my hubs built for me! Just love him 🙂 Going to have 2 different types of potatoes and onions, tomatoes, lettuce, kale, carrots, tons of different herbs, squash, zucchini, and some green beans. Pictures to come soon!!
We’ve also been busy meeting our sweet new nephew, Colton Barnard. So precious. 🙂
To make up for my long absence I’m sharing with you more baked doughnuts!! These are absolutely wonderful. So moist and sweet with the perfect hint of lemon tartness. These are the perfect breakfast treat to indulge in without the guilt!
recipe adapted from: momadvice.com
2 c. cake flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
zest from 1 lemon
3/4 c. buttermilk
2 eggs, lightly beaten
2 tbls. butter, melted and slightly cool
1 1/2 tsp. vanilla extract
1/2 c. blueberries
1 c. powdered sugar
1/2 tbls. milk
1 tbls. lemon juice
1/2 tsp. vanilla extract
Whisk the cake flour, sugar, baking powder and salt together in a large bowl. Add in the lemon zest and whisk. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Gently, fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk.
Once the doughnuts are done baking, let them cool in the doughnut pan for 3-4 minutes. Carefully remove the donuts from the pan. Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet lined with foil underneath. Allow the glaze on the doughnuts to dry and serve.