Tag Archives: Doughnuts

Foie Gras and Cranberry Sauce Doughnuts

Foie Gras and Cranberry Sauce Doughnuts

Hot damn, last week was a WEEK for me! Yeesh. I’d had all these big blog plans, things like sharing a few more Thanksgiving-appropriate desserts and whatnot, but life just blew up in my face instead. I’ll fill in details tomorrow, because today is about fulfilling promises – specifically a promise regarding Thanksgiving leftovers, in the form of cranberry sauce.

Foie Gras and Cranberry Sauce Doughnuts

I will dare to say that this may be the most insane and awesome way to use up your leftover cranberry sauce. Yes, you will stuff it into a homemade doughnut; but only after you’ve piped a homemade foie gras mousse into said doughnut. !!! What’d I tell ya?

Foie Gras and Cranberry Sauce Doughnuts

This recipe is really incredible. First off, it’s a fantastic basic old-fashioned doughnut template you need in your baking repertoire. Secondly, creative and unique are total understatements and don’t suffice as adequate descriptions, but they might have to do. The proper words might not yet exist in the English language (sadly the only language I completely know). You have to take at least two bites to get the whole experience here. The first bite hits you with warm, pillowy doughnut texture and the tart bite and jelly-like texture of the cranberry sauce. The second bite mixes the sweet-tart cranberry sauce with the really savory/salty foie gras, which has a wonderful contrasting texture from the doughnut itself: very soft and thick and velvety against the chewy breadiness.

foie gras mousse and cranberry sauce

foie gras mousse and leftover cranberry sauce

All in all, I gotta say this is simply THE best vehicle for transforming your old cranberry sauce from last week. Amazing!

Foie Gras and Cranberry Sauce Doughnuts

Source: slightly adapted from The Laws of Cooking: And How To Break Them by Justin Warner

Ingredients:

FOIE GRAS MOUSSE:
4 oz. foie gras grade B, roughly chopped
About 7 seedless green grapes
1 small shallot, diced
½ tbs orange liqueur
1 tsp kosher salt
2 tbs heavy cream

DOUGHNUTS:
½ cup warm water
¼ cup granulated sugar
2 tsp active dry yeast
4 tbs unsalted butter
3 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
¼ tsp ground cinnamon
2 large eggs, lightly beaten

Vegetable or canola oil, for frying
¼ cup leftover cranberry sauce, blitzed in a small food processor so it is smooth enough to be piped through a plastic storage baggie, if necessary
¼ cup confectioners’ sugar, for dusting

Directions:
First make the FOIE GRAS MOUSSE: put the foie gras in a skillet over low heat. Once some fat has rendered and pooled, about 3 minutes, add the grapes and shallots to the skillet. Cook until the shallots soften and the foie gras begins to melt and darken in color, about 5 minutes. Add the orange liqueur and cook 1 minute more.
Carefully pour the hot mixture into your blender and add the salt. With the blender running on a low setting (if possible), slowly pour the heavy cream in and increase the speed to high until combined.
Transfer the mousse to a bowl and store in the refrigerator, uncovered, until cool to the touch. Pour or scrape the mousse into a plastic food storage baggie, or a disposable pastry bag, but do not cut the tip yet. Tie or seal the bag and allow to chill in the refrigerator until completely cooled, at least 1 hour.
Now make the DOUGHNUTS: add the sugar to the warm water in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top. Let sit until the yeast has foamed, about 10 minutes.
Meanwhile, melt the butter in a small pot and let cool slightly.
In a separate bowl, whisk together the remaining dry ingredients. Once the yeast has foamed up, add the dry ingredients to the stand mixer bowl and slowly combine with the dough hook. Using a rubber spatula, scrape down the sides. Continue kneading the dough on low, then gradually add the butter, then add the beaten eggs one-half at a time. Once the dough is uniform, turn it out onto a clean, floured work surface and knead just until smooth, about 10 turns. Take care not to over-knead or you will end up with a tough doughnut.
Place the dough in a greased bowl and cover with plastic wrap. Set the bowl on a heating pad set to its lowest setting and let the dough rise until doubled in size, about 1 hour.
Flip the risen dough out onto a floured surface, knead once, and regrease the bowl. Flip the dough back into the greased bowl and cover with plastic wrap. Let the dough rise again on the heating pad until doubled, about 1 hour more.
Fill your deep fryer or a large Dutch oven halfway with the oil. Bring the oil to 350 F. Lightly sprinkle a sheet pan with flour and set aside. Place a cooling rack on another sheet pan and also set aside.
Turn the dough out onto a clean floured work surface. Using a rolling pin, very gently roll out the dough to a thickness of about 1/2 an inch. Cut out circles of the dough with a pint-sized drinking glass or biscuit cutter of about the same size. The recipe instructs not to reroll the scraps, as those doughnuts will be tough. I discarded that dough. Place the circles onto the floured baking sheet, cover with a clean kitchen towel and let rise for 10 minutes.
When the oil is up to temperature, working in batches, drop the doughnuts into the hot oil and fry until risen on one side, about 1 minute. Then flip and cook the other side another minute. Use a spider to remove them from the hot oil, then place them on the cooling rack lined sheet pan. Allow to cool slightly.
Transfer your leftover cranberry sauce to a pastry bag or plastic food storage baggie and snip off the tip.
If your doughnuts are too hot to touch, use a twice-folded paper towel to hold them, and use a chopstick to the side of the doughnut to create a tunnel. Don’t poke all the way through! Cut the tip off the bag with the foie gras mousse and pipe it into the hole until the doughnut feels full and heavy, but not until it overflows. Next, pipe in some of the cranberry sauce, allowing it to dribble out of the doughnut. Set the doughnut back on the rack and dust with confectioners’ sugar. Repeat until done.

Gingerbread Doughnuts

Gingerbread Doughnuts 6684

Let’s talk Christmas morning. Christmas morning brunch, to be more exact. It was always a big thing in my house growing up. My mom made sausage balls, every year without fail, and every year without fail, we would stuff our faces after tearing open our presents. And, as it turns out, at least where I’m from, Christmas brunch is a big deal indeed.

Gingerbread Doughnuts 6679

Some families have their traditions, like we did, while others vary it up from year to year. If you fall into the first category, carry on strong, my friend. If you happen to fall into the second category though, then right about now you’re probably brainstorming ideas. And I’m here to give you one!

Gingerbread Doughnuts 6688

Thanks to the wonder that is Pinterest, it’s impossible to not see enough Christmas morning brunch ideas to give you a seizure. And many of them look very delicious but also very time-consuming! Cinnamon rolls, monkey bread from scratch, homemade bagels… And that’s all well and good. It all sounds great, I don’t judge.

Gingerbread Doughnuts 6698

However……. Raise your hand if, by the time December 25th actually arrives, you’re exhausted from the holiday season hoopla and all that it entails – the parties, the tree saga, the gift shopping, the gift wrapping, the church events, the kids’ activities, the family stuff. It goes on and on, and often, by the time Christmas morning actually rolls around, we’re a little bit over it, and the idea of getting up and making an involved, time-consuming brunch makes us think that maybe Scrooge was onto something.

Gingerbread Doughnuts 6705

So I’m here to offer you one of the easiest, quickest, yet most delicious and perfect Christmas brunch ideas out there. Your family will love that you made them doughnuts, but they’re baked, so the oven does most of the work. It’s largely hands off for you. You don’t have to soften butter. You need no electric mixer, neither stand nor hand.

Gingerbread Doughnuts 6710

Of course the gingerbread is perfectly seasonal, and this doughnut is deep flavor without being too spicy. The texture is so moist and light, with that wonderful glaze draped over the tops. They’ll be devoured in no time, you’ll have exerted minimal effort, and yet you’ll look like a rock star. Winning! I hope you and your family enjoy these!

Gingerbread Doughnuts 6720

Source: ever so slightly adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

{One Year Ago: Meat and Spinach Stuffed Shells}

Ingredients:
DOUGHNUTS:
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground allspice
¼ tsp kosher salt
1 large egg
¼ cup sour cream
1 tbs honey
1 tbs molasses
2 tbs canola or vegetable oil
2 tbs whole milk

GLAZE:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
2-3 tbs whole milk*

Directions:
Preheat your oven to 350 F. Grease a 6-count round doughnut pan. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a small bowl, whisk to combine the egg, sour cream, honey, molasses, oil, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Spoon the batter into either a pastry bag fitted with the round piping attachment, or simply into a quart-sized Ziplock baggie. If using the Ziplock, use kitchen shears to snip off one of the corners. Pipe the batter into the prepared doughnut pan, just about 2 tbs each, until they are just over half full. Be careful not to overfill.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into the center of one comes out clean.
While the doughnuts are baking, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, ginger, and milk until well combined and you see no lumps. See the starred note below for how much milk to use.
When the doughnuts come out of the oven, let them cool slightly, then carefully pop them out onto a wire rack. While they are still warm, dip them one at a time into the glaze, then set them back on the wire rack. Put something underneath the rack, as the glaze will drip. You can spoon extra glaze on the doughnuts to get it all. Why would we waste glaze??

*This depends on how thick you want your glaze. If you want it thicker, like a cake glaze, use 2 tbs milk. If you want it thinner, which will make it resemble doughnut shop glazed doughnuts, use 3 tbs milk. I went with thinner, doughnut-shop-glazed doughnuts myself.

Chocolate Peanut Butter Doughnuts

Chocolate Peanut Butter Doughnuts

Happy MLK Day! I hope you are enjoying a day off, or at least getting paid overtime otherwise. So what theme are we doing this week? I’m calling it Christmas Gift Week! As is the usual yearly custom, I received several food/cooking-related Christmas gifts from my sweet family members, and I wanted to take this week to share some recipes I made with them. So this week I’ll be highlighting two cookbooks, a new candy thermometer, some homemade jam, and for today’s post, a new doughnut pan!

square doughnut pan

My parents gave me one of the coolest things I’ve seen in a while: a square doughnut pan! As I love doughnuts any old way, baked or fried, round or squared, I couldn’t wait to test drive it. I figure its inaugural use demands a special doughnut, one just destined to be rich and decadent. Enter chocolate peanut butter doughnuts. Oh yes.

making chocolate square doughnuts

They are every bit as good as they promise to be. I know of no one who doesn’t go gaga over the once-odd-but-now-classic chocolate peanut butter combination, and to make that into a doughnut just takes it over the top. These doughnuts were unbelievably decadent and delicious. Rich but moist and tender, very cakey and probably more suited to dessert than breakfast (but I certainly wouldn’t judge anyone for indulging in one of these in the morning!). THANK YOU MOM AND DAD!!!

chocolate square doughnuts

Recipe notes: I have a standard round doughnut pan (this one) that I’ve used a bit (click here, here, and here), and I discovered that the square doughnut pans hold twice as much batter! So I doubled the recipe as written; just halve it or make two batches if you’re using the standard round pan.

chocolate peanut butter doughnuts

Secondly, this glaze is texturally somewhere in between a glaze and a frosting. I found that dipping the doughnuts in didn’t work, so I used a butter knife to “frost” the doughnuts. It worked just fine.

Chocolate peanut butter doughnuts

{One year ago: Butter Pecan Ice Cream}

Source: adapted from Averie Cooks

Ingredients:
DOUGHNUTS:
4 tbs unsalted butter
4 tbs creamy peanut butter
1 ½ cups all-purpose flour
2/3 cup granulated sugar
½ cup cocoa powder
2 tsp baking powder
½ tsp ground cinnamon
1 cup buttermilk
2 large eggs
1 tsp vanilla extract

PEANUT BUTTER GLAZE:
2 tbs unsalted butter
4 tbs creamy peanut butter
2/3 cup confectioners’ sugar
1 tsp vanilla extract
4 tbs buttermilk
½ cup unsalted peanuts, rough chopped

Directions:
DOUGHNUTS:
Preheat the oven to 325 F. Grease a square doughnut pan and set aside.
Place the butter and peanut butter in a small, microwave-safe bowl. Microwave about 30 seconds on high, until both are melted. Whisk together until smooth.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and cinnamon.
In a small bowl or measuring cup, combine the buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry and then add in the melted butter/peanut butter; whisk until just combined. Do not overmix.
Neatly spoon the batter into the doughnut pan (or pipe in with a pastry bag or plastic wrap). Bake for 9-11 minutes, until a cake tester inserted into the center of a doughnut comes out clean.
Let cool slightly, then remove to a wire cooling rack.

PEANUT BUTTER GLAZE:
While the doughnuts are baking, make the glaze. Add the butter and peanut butter to a small, microwave-safe bowl and microwave about 30 seconds on HIGH until melted. Whisk together until smooth. Transfer the butter mixture to a small mixing bowl. Add the confectioners’ sugar and vanilla to the melted butter and whisk until combined. Slowly add in the buttermilk and whisk until completely smooth.
Use a butter knife or offset spatula to spread the glaze onto the tops of the doughnuts. Sprinkle them generously with the chopped peanuts.

Apple Cider Doughnuts #SundaySupper

apple cider doughnuts

It’s Sunday, which you know means I’m posting another #SundaySupper dish! Our theme this week was “I Got You Covered” which meant we could do one of three things; 1) a covered dish, like something you’d take to a potluck; 2) something that has a “covering” like a cake covered in frosting; or 3) an “I’ve got you covered” for a need or a problem you might have. I’m going with the last category.

Apple Cider Doughnuts

Starting in late September and ending in December, it seems like for the past few years apple cider doughnuts have become all the rage. You see them in bakeries, grocery stores, farm stands, and fruit orchards. There’s usually a long line. And I don’t know about you, but I am rarely impressed with them.

apple cider doughnuts holes

The last ones I bought were at the orchard we go to for apple picking. Supposedly they are renowned for their apple cider doughnuts and people drive for miles to get them. And yes, there was about a 45 minute line we stood in to sample some for ourselves. They were …. good. But were they stand-in-line-for-45-minutes-in-front-of-negligent-parents-who-let-their-toddler-blow-a-piercingly-loud-whistle-in-your-ears-for-20-of-those-minutes good? No. Not even.

apple cider doughnuts

So I set about making them at home. the problem most people have with the store-bought apple cider doughnuts is that they don’t taste like apple cider. The ones I’ve tasted haven’t, pretty much across the board.

Apple cider doughnuts

But when you make these at home, they definitely, definitely do. They are soooo delicious. And this is how “I’ve Got You Covered!” – you can have apple cider doughnuts that actually taste like apple cider without having to wait in line! If that isn’t exciting, then I just don’t know what would be. Try them soon, you’ll love ‘em!

apple cider doughnut, eaten

And don’t forget to check out the rest of the Sunday Supper team!

{One year ago: Pumpkin Cheesecake}

Source: adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
½ cup apple cider
2 tbs unsalted butter
½ cup sugar
1 large egg
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp ground cinnamon
1/8 tsp freshly grated nutmeg
¼ tsp salt
¼ cup buttermilk
Vegetable oil, for frying

Cinnamon Sugar:
½ cup sugar
½ tsp ground cinnamon
1/8 tsp salt

Directions:
Pour the cider into a small saucepan and boil about 5 minutes, letting it bubble until reduced to a syrupy 2 tablespoons. Set aside to cool.
Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the egg and mix well, then add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined, scraping down the sides with a spatula as needed. Drizzle in the reduced cider and the buttermilk. Mix until just combined. The dough should hold together, but still be on the sticky side. Place the dough in the refrigerator for about 20 minutes or in the freezer for about 10 minutes – just until it’s nicely chilled.
Place the dough on a floured surface and knead with floured hands until no longer sticky and you can work with it, adding more flour as needed. Roll it out with a floured rolling pin to about ½ an inch thick. Using either a doughnut cutter or 2 biscuit cutters, a 3” and a 1”, cut out doughnuts and doughnut holes. Place them on a parchment lined baking sheet and chill in the refrigerator about 20 minutes.
While the doughnuts are chilling, make the cinnamon-sugar by combining all the ingredients in a medium sized bowl and mixing well.
Meanwhile, heat at least 2 inches of oil in a deep fryer or a large skillet. Heat to 350 F. Fry the doughnuts and doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Remove to a paper-towel-lined plate to drain. Immediately toss them in the cinnamon sugar and serve.

Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Apple Butter Doughnuts

Apple Butter Doughnuts

I must apologize for the lack of posting yesterday. I tried to write something, really, I did. But I spent a whirlwind weekend in Texas visiting family, had a very early flight yesterday morning, couldn’t sleep on the plane like I’d intended, and then for whatever reason the Dramamine just wouldn’t wear off, so I felt loopy until bedtime! As I’m sure you can imagine, everything I tried to write just came off as terribly incoherent.

apple butter doughnuts, out of the oven

Last night I slept like the dead, and I feel like a new woman this morning. So I’m making it up to you with two posts today! We shall begin our day with breakfast, like the experts say we should. I’m not sure doughnuts are what they have in mind, but sometimes, when those doughnuts are this delicious, you just gotta do it anyway.

Apple Butter Doughnuts

dipping doughnuts in cinnamon-sugar

When Matt and I went apple picking a couple weeks ago, in addition to two bushels of apples, we also picked up some of the farm’s house made apple cider and apple butter. I immediately put the apple butter to work and it rewarded me with these aaaahhhh-maaaa-zzzziiiinnnggg doughnuts. These are moist, cakey, rich, and just all around perfect. You’ll need some considerable willpower (or a top-notch hiding place) to not plow through them in the first hour they are out of the oven.

Apple Butter Doughnuts

Oh yes, I said oven – they are baked! Score!! That will make us (and the experts?) feel a tad bit better about how many you will inevitably eat. Make these very soon. You really shouldn’t miss out on these scrumptious little treats. Enjoy!

Apple Butter Doughnuts

{One year ago: Cornmeal Fried Okra}

Source: The Frugal Foodie Mama

Ingredients:
DOUGHNUTS:
2 cups flour
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 cup apple butter
1/2 cup milk
2 eggs
2 tbsp butter, melted
1/2 cup chopped apples

CINNAMON SUGAR TOPPING:
3 tbsp sugar
1 tbsp cinnamon
2 tbsp butter, melted

Directions:
Preheat your oven to 425 F. Spray your doughnut pan(s) with cooking spray. Set aside.
In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and cinnamon. In a 2 cup measuring cup, whick the apple butter, milk, eggs, and melted butter until smooth. Pour into the flour mixture and whisk until just combined. Then fold in the chopped apples with a rubber spatula.
Spoon the batter into each doughnut mold of the pan about half full. This works best with a small cereal spoon that is lightly greased.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched.
Let the doughnuts cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Once cool enough to handle, melt 2 more tablespoons of butter in a microwave safe bowl.
In another small shallow bowl, whisk together the sugar and cinnamon.
Quickly dip the top of one of the doughnuts in the melted butter and then twist immediately into the cinnamon-sugar mixture. Repeat this for each doughnut.
This makes at least 12 doughnuts. If you have more than one doughnut pan, use them both. If you only have one, then just bake these in batches, remembering to grease the pan between each batch.

Date and Prosciutto Doughnuts

Date and Prosciutto Doughnuts

Please do not let the thrown-togetherness of this post subconsciously (or overtly!) dissuade you from trying these fabulous doughnuts. The fact is, I’m leaving (on a jet plane) in a few short hours to visit my sister, brother-in-law, nephew and niece for the weekend. Yea!!! So I’m quite busy with packing and laundry and such, and don’t have a whole lot of time to write. So please don’t think the quality of this post is a reflection on the quality of the baked goods. I promise, it’s not.

dates and prosciutto

date and prosciutto doughnuts, before baking

And thus, you should check out these doughnuts for yourself. They are baked, big plus there, so very soft and cakey. The dates provide a very sweet note which is beautifully balanced with the salty bite of the prosciutto bits running throughout. And of course we all know that dates and prosciutto is a very common pairing, and with good reason; it’s common (dare I say classic?) because they go together so unbelievably well. I think it’s the yin-yang of the sweet and salty together. I’d never thought about them in doughnut form though, but as you can guess, it’s quite delicious.

Date and Prosciutto Doughnuts

So everyone have a lovely, yummy and safe weekend! I’m flying Spirit Airlines – please oh please, wish me luck with that… I will not be posting a Sunday Supper this week but I’ll be back on Monday with more apples!

date and prosciutto doughnuts

{One year ago: Jalapeno Poppers}

Source: Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
3 oz. thin sliced prosciutto
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
¼ cup honey
2 tbs whole milk
¼ cup pitted and chopped dates

Directions:
Preheat the oven to 325 F. Grease a 6-count doughnut pan and set aside.
Cook the prosciutto slices in a nonstick skillet over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Remove to a cutting board, let cool slightly, then chop into small pieces. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk and beat with a handheld electric mixer until just combined. Alternately, you can use your stand mixer fitted with the paddle attachment.
Fold in the dates and prosciutto bits by hand with a rubber spatula.
Snip an opening in a plastic food storage bag – the larger, gallon sized ones. Fill the bag halfway with batter. Pipe the batter delicately into the doughnut pan, about 2 tablespoons per mold, or little more than halfway full. You can also use a small spoon for this job, but the thickness of this batter lends itself very well to being piped with a bag, and it is easier this way.
Be careful not to overfill the molds, or your doughnuts look like muffins. Don’t ask me how I know this. It may or may not be the reason I did not use my doughnut pan for over a year.
Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately or store in an airtight container for up to 1 day.

Guest Post – Lemon Buttermilk Doughnuts

Lemon Buttermilk Doughnuts

Well, today I’m getting my guest post on over at See Aimee Cook! Aimee is on vacation, hanging out with her mom at Disney, so I’m filling in. Y’all already know how much I love Aimee and her blog, so I’m very happy to posting over there today.

lemon buttermilk doughnuts, before baking

Since Aimee and her hubs are lemon fiends, I thought these lemony baked doughnuts were perfect. They are so light and moist, insanely lemony, and have the perfect amount of sweetness. And they’re baked – big plus there. I could have eaten the entire batch by myself!

lemon buttermilk doughnuts

Lemon Buttermilk Doughnuts

Hop on over to Aimee’s for the recipe, and while you’re there definitely check out the rest of her fantastic blog!

Lemon Buttermilk Doughnuts

lemon buttermilk doughnuts

{One year ago: Huevos Rancheros}