Sunday, April 15, 2012

Fresh Baked Donuts…

What a rainy, blustery last couple of days we’ve had.  I’m thankful to see the sun shining again today as we headed off to church!   The princesses and I enjoyed seeing the fresh green colors on the mountainside and the flowers opening their petals after a good dousing of rain.  We, however, certainly didn’t let the weather stop us from enjoying the last couple of days of our break! 
Friday = Ice Skating!
DSCN3714 Praise the Lord for these “skate helpers!”
DSCN3722 The hubs is in need of a back massage after all the bending over he did to keep this little princess upright!
DSCN3724 My princess Makenna took to the ice in no time…and couldn’t wipe the smile off her face!
DSCN3727 My little Cailyn graduated from having to be held around the waist, to the hubs just grabbing the back of her jacket while she pulled him around the rink!
DSCN3741 To finally skating solo and so very proud of herself!  It was a perfect last HOORAH to our week!
Saturday = Lounging at home and baking!
In my mind, there is nothing better than just hanging out at home with no schedule of having to run here and there….even if it means that I’m preparing lesson plans for the upcoming week and baking some sweet goodies for church!  The princesses took full advantage of having the hubs at home and challenged him at some Wii Sports games while I got busy baking.
Cinnamon Bun Mini Donuts with Vanilla Frosting
(inspired by Averie @ Love Veggies and Yoga)
Yields 18 mini donuts (or 6-7 regular size donuts)
1 cup Four Bean Flour Mix
4 Tbsp organic cane sugar
3 Tbsp organic brown sugar
1 tsp baking powder
1/4 tsp xanthum gum
1 tsp cinnamon
1/4 tsp sea salt
6 Tbsp unsweetened coconut milk
2 tsp fresh lemon juice
1 organic egg
1 tsp pure vanilla extract
1 Tbsp Earth Balance (or unsalted butter), melted
The Glaze:
1/2 cup organic powdered sugar
2 Tbsp organic cream cheese (room temperature)
1/2 tsp pure vanilla extract
1-2 tsp coconut milk
For the Donuts:
Preheat oven to 325 degrees and lightly spray a donut pan with cooking spray.  Set aside.
In a small bowl, mix together the coconut milk and lemon juice (this will be your buttermilk!).  Set aside.
In a large mixing bowl, whisk together the flour, sugars, baking powder, xanthum gum, cinnamon and sea salt.
In a medium mixing bowl, whisk together the egg, vanilla, melted butter and coconut milk.  Add wet ingredients to the dry and stir to combine.
Neatly spoon batter into prepared donut pan.  Bake 10 minutes or until dough springs back when touched (dough should be set.).
Allow to cool slightly before removing from pan.  Cool completely on a wire cooling rack.
DSCN3767For the Glaze:
While the donuts are baking or cooling, make the glaze by combining the powdered sugar, cream cheese, vanilla, and coconut milk.  Whisk together, adding the liquid one teaspoon at a time to achieve the desired consistency.  Dip the cooled donuts into glaze.  Enjoy!
Now to get back to school planning, planning our week’s meals and creating a grocery shopping list!  Have a fabulous week!

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