Ever go on a trip, plan on visiting, eating or shopping somewhere, but put it off until the last day only to discover that it’s closed!? That was us last week while in Corvallis where there is this really fun donut shop called Benny’s Donuts that was recommended to us. So bummed that we missed out on a local favorite, but it’s also what inspired todays kitchen concoction which was delicious and fun too so I can’t be too mad about it!
Recipe and details below along with our meal plan for August!
VANILLA BAKED DONUTS — makes 12
- 2 cups flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 4 tablespoons butter, melted
- 2 eggs
- 3/4 cup milk (whole, skim or anything in-between)
- 2 teaspoons vanilla extract
- *a donut pan (mini muffin pan would work too)
- Preheat oven to 350 degrees. Spray donut pan with cooking spray.
- Combine all ingredients in a large bowl and whisk together.
- Spoon batter into donut pan, filling 3/4 of the way — Or pour batter into a ziplock and cut the corner to pipe the batter into donut cavities.
- Bake for 8-10 minutes, then get started on the glaze (details below) and set out the toppings.
- Remove from oven and let cool in the pan. Transfer to a plate or cooling rack.
- Once completely cool, dip into glaze (recipe details below) and then toppings. Let glaze set for 30 minutes before storing or stacking.
DONUT GLAZE 3 WAYS
- 1 cup powdered sugar
- 2 to 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 drop of food coloring
- 1 to 2 tablespoons of cocoa powder
- 2 tablespoons of maple syrup
- toppings and sprinkles — animal cookies, sprinkles, chocolate chips, coconut flakes, favorite cereal, cookie crumbles, bacon, etc.
- For the glaze whisk together sugar, milk and vanilla extract. If needed, add milk in small amounts until you have desired consistency. Divided into 3 bowls.
- For vanilla glaze you can leave as is or add a drop or food coloring.
- For chocolate glaze, add 1 to 2 tablespoons of coco powder to taste and mix well.
- For maple glaze, add 2 tablespoons of maple syrup, to taste.
- Follow directions above to glaze and top your donuts!
(Poppy’s cute play gown from Plain Jane… also Jane is my mom’s name and Tilly’s middle name so their dresses are even harder for us to resist!)
Eating, I mean, taste testing as soon as the donuts are topped… no waiting for the glaze to set around here, LOL!
Here’s what’s on our menu this month:
12 DINNERS TO MAKE IN AUGUST
- super simple so-cal street tacos (add avos and pico of course!)
- grilled chicken pesto sandwich
- chicken souvlaki with hummus, olives and pita bread
- greek couscous bowls
- charcuterie platter (meat, cheese, crackers, nuts, fruit, olives…etc.) +/or boxed mac and cheese for the kids :)
MAKE AHEAD OR BAKED
- slow cooker baked ziti
- slow cooker roast beef sandwiches
- slow cooker black bean and chile soup
- honey mustard salmon on foil
- foil packet dinner like this one with chicken or this one with shrimp
- really want to try this recipe – roasted sweet potato and quinoa salad (but with arugula and broccoli too!)
- chicken parm meatballs with garlic toast (you need to make this!)
- grilled creamy chipotle tacos (so good!)
- lemon bruschetta pasta with chicken
BREAKFAST, LUNCH + SNACK IDEAS
- vanilla baked donuts (recipe above)
- yogurt, berries and granola served in cups like this :)
- smoothies and energy bites!
- strawberry shortcake waffles
- chilled summer oats
- easy blender crepes
Hoping to draw summer out until the very end and that includes mealtime :) So, share your favorites in the comments!