I get so uninspired in making meals sometimes.
Each Friday, I do the family’s grocery shopping at six am. Six. AM. I’m dedicated, yo.
And with that comes extensive menu planning, both for dinner each night (for which I do the cooking), as well as blog menu planning, which usually results in me doing even more extensive research throughout the week prior.
I’m gonna be honest: sometimes, it’s hard stuff coming up with something unique and tasty and easy and just-crazy-enough for you loyal, dedicated and expectant readers. Much less some of my most toughest critics: my family!
After all, they’re the ones I’m kinda-sorta responsible for feeding each and every day. And coming up with meals is hard enough! Variety, ease of preparation, availability of ingredients, my family’s particular tastes, maintaining a budget… yada yada yada.
Why they can’t just stick it out and eat all my baked treats, I have no idea.
I mean, that’d mean brownies, pie, cakes and blondies for dinner basically every night.
That’s like a five-year old’s dream come true!
Basically, my family is saying five year olds are wrong.
How. Dare. They.
Anyway, besides dinner, breakfast is usually a meal where I lose inspiration. Between scrambled eggs, whole wheat waffles or cereal, I kinda sorta get bored quickly. If me and my thighs could have our way, we’d totally nosh on French toast, salty bacon, crispy potatoes and donuts for breakfast every day.
But sadly, calories exist because the world hates us and creates things like donuts yet wants us to be miserable by making them a zillion calories. Seriously, world, sometimes I freaking hate you.
However, these donuts are pretty light and easy to make. They taste like blueberry muffins, but are made into donuts. Easy peasy! And per the usual, they start with a prepackaged mix, jazzed up into something unique and certainly very tasty.
And if you don’t have a donut pan yet, seriously, what are you doing?
2 (6.5 oz) pkgs blueberry muffin mix
3/4 cup low-fat buttermilk
2 Tbsp butter, melted
Quick Vanilla Bean Glaze (recipe & ingredients follow)
1. Preheat oven to 400 degrees F. Liberally grease a 6-cavity donut pan with cooking spray and set aside.
2. In a large bowl, combine the muffin mix, buttermilk, eggs, butter and cinnamon until the batter has formed.
3. In a resealable gallon-size bag, pour in the mixture, seal it airtight, and snip off one corner of the bag. Pipe the batter into each of the donut cavities and bake for approx. 7-10 minutes or until tops are set and spring back lightly when touched. Outer edges will also turn golden brown.
4. Allow the donuts to cool in the pan for 5 minutes, then carefully invert and gently shake the donuts out of the pan onto a wire rack to cool completely. Repeat making more donut batches until all are baked & cooled.
3 cups powdered sugar
Scant 1/2 cup low-fat milk
1/2 tsp vanilla bean paste*
1. In a medium bowl, stir together the powdered sugar, milk, salt & vanilla bean paste until a thick glaze has formed.
2. Dip the tops of the donuts into the glaze and gently remove with a fork, allowing excess glaze to drip off. Place the glazed rings back onto the wire rack and immediately sprinkle with sprinkles, if desired.
3. Allow the donut glaze to harden & set, about 15 minutes, before eating. Donuts may be stored up to 1 day when wrapped in a tight paper bag.
Have a great Monday!!