Doughnuts! {It’s sort of a big deal}

This is a big post for me.

Several things going on in this one post.

#1 {and probably most important} It’s my Birthday!

I ordered myself something that I’ve decided everyone should own. A doughnut pan. Actually, I think you should get two. I searched everywhere for one of these and finally found it on Amazon.

What are you waiting for?? Go get it!!

#2 – This is my 100th post! 

What better way to give you my 100th post, than to show you how to make some irresistible baked doughnuts?

My dad asked me, “What’s a doughnut without oil?”

I responded, “A healthy one?” {yeah it was more of a questionable response, but hey I’m going with it.}

So what does a foodie get for her birthday? Lots of foodie stuff. I got the fore mentioned doughnut pan, some spatulas, a new plate, a grill pan, a serving platter, pretty pink sprinkles, and probably my most favorite… Butter – Vanilla Bakery Emulsion!

I actually picked this up at Ross. {it’s where all the serious bakers shop}

But they are also sold online. Basically emulsions are way better than extracts. They keep their robust flavor through baking. They smell and taste incredible.

I added this buttery, vanilla goodness to the doughnut batter to give it a smooth flavor.

Spoon the batter into the doughnut pan.

Bake the doughnuts.

Stand back at be amazed at the beauty of what just happened.

These just came out of your oven!

I forgot to tell you the best part.

I have created a glaze to top the doughnuts that will drop you to your knees and beg for more.

Dip.

Drip.

Drool.

#3 Coming this July… we will be welcoming Girl #3!!

Hence the pink sprinkles…

Aren’t they so cute??

{my poor boy…all alone with three sisters. he’ll make one amazing husband.}

So if you were wondering why I’ve been indulging in so many sweet things over the past few months…why wonder, just go with it!!

But be prepared for chicken, fish, and loads of veggies after July! {ha!}

But in all serious-ness, these doughnuts are to die for.

So light and fluffy, with a burst of vanilla in each bite. {vanilla is a flavor you know!}

The Man said to me, “You’ll use that pan once and put it in storage.”

I replied, “Do you know who you’re talking to?”

Can you imagine all the possibilities this pan will help me explore?

So this brings me to my final reason why this post is so big for me…

#4 Baked Vanilla Doughnuts!!
recipe adapted from Walton
makes 12 doughnuts

Ingredients:
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
1 tsp butter-vanilla emulsion (or 1 tsp vanilla extract)
3/4 cup buttermilk
2 eggs lightly beaten
2 tbsp butter, melted

Directions:
Preheat oven to 425 F

Sift together flour, sugar, baking powder, and salt. Add buttermilk, eggs, vanilla and butter. Beat until combined and fill each doughnut cup 2/3 full. Bake for 7-9 minutes or until the tops spring back when touched. Let them cool in the pan for 4-5 minutes before removing to a wire rack. Dip in glaze.

Vanilla Dream Glaze
recipe adapted from Creative Chaos

Ingredients:
1/4 cup butter
4 oz. cream cheese
4 tbsp heavy cream
1 1/2 tsp butter-vanilla emulsion (or 1 1/2 tsp vanilla extract)
1 tsp almond extract
2 tbsp Dream Whip (found next to the pudding/jello)
2 cups powdered sugar

Directions:
Melt butter and cream cheese in a saucepan over medium-low heat. Whisk constantly until smooth. Add heavy cream, butter-vanilla emulsion, and almond and whisk until combined. Stir in Dream Whip. Remove from heat and whisk in powdered sugar until smooth.

Use glaze for topping doughnuts, bundt cake, tube cake, muffins, french toast, cinnamon rolls, or just grab a straw and go nuts!

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