One of my favorite things to do around each holiday is bake mini doughnuts. It is so much fun to decorate them and make them look festive. Plus, they are so much healthier than traditional doughnuts.
So, while many people are coloring Easter eggs this week, I was baking doughnuts yesterday.
For Valentine’s Day, I used a basic recipe. While those are delicious, this time around, I got creative.
1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
4 teaspoons Earth Balance, melted (or butter of choice)
1 large overripe banana, mashed
1 teaspoon banana flavoring (or use another banana)
1/2 cup plain unsweetened almond milk (any milk would work)
1 egg, lightly beaten
1/2 cup confectioners powdered sugar (mix 1 tablespoon cocoa powder for chocolate icing)
1 tablespoon almond milk
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Transfer to a pitcher or fabric piping bag. Spray doughnut pan with cooking oil. Fill pan with batter. Bake for approximately 10-12 minutes (until doughnuts appear lightly browned). Let cool on wire rack before decorating.
These were so cute that I just couldn’t stop photographing them. I was like the doughnut paparazzi! (By the way, I think the two doughnuts in the front are dating.)
I wish that I could send one to everybody, but Michael and I will just have to eat them all by ourselves.
I know. Poor us.
Yesterday, I was lucky enough to be Freshly Pressed, and it brought a whole bunch of new wonderful readers to TGS!
I’d like to raise a glass (well, a South Carolina Tervis Tumbler filled with a Strawberry Banana Green Smoothie) to all of the newbies.
As a special thanks to all the new readers and faithful readers, a giveaway is on the horizon, so stay tuned!
Happy Friday everyone!!!