Baked Donut Monday: Lavender with Blueberry Glaze

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

LAVENDER BAKED DONUTS 

WITH BLUEBERRY GLAZE!

One of my close friends went lavender picking in Ojai earlier this year.
She dried it out and then asked me if I wanted some to use for crafts of cooking.
I, of course, said yes and went to town looking for recipes using it.
I was ecstatic when I found a baked donut recipe using lavender.

I made it very soon after and was quite intrigued by it's taste.
I'd never had anything like it before and it got better with every bite.
I shared these donuts with some of my closest friends,
and they too agreed that it just kept getting better and better.

The Goods:

Lavender

Ground Flax Seed

Olive Oil

Maple Syrup

Vanilla Extract

Apple Cider Vinegar

Gluten Free All-Purpose Flour

Baking Soda

Salt

Powdered Sugar

Blueberries

Almond Milk

Add 1 tablespoon dried lavender to 1/2 cup warm water.

Steep for about 30 minutes.

Strain lavender tea and set aside.

Process 3 tablespoons flax seed with 1 teaspoon dried lavender until fine.

In a small bowl, combine the flax seed and lavender mixture

with the lavender tea, whisk well and set aside at least 5 minutes.

This is your "egg" in the recipe.

Combine gluten free all purpose flour, salt and baking soda. Set aside.

In a large bowl, combine flax seed "egg" mixture with olive oil, 

maple syrup, vanilla extract and apple cider vinegar and mix well.

Add in the dry ingredient and mix until just combined. 

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your greased donut pan until 1/2 to 3/4 full.

Bake at 325 degrees for about 10 minutes.

You can test that they're done with a toothpick.

Cool in the pan for a few minutes.

Remove from pan and finish cooling on wire rack.

While cooling, make your blueberry glaze.

In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries

1 teaspoon vanilla extract and 2 teaspoons almond milk. 

Pulse until smooth, adding extra almond milk if needed to reach desired consistency.

Dip to the top of each donut in the glaze and return to wire rack to set up.

Bite into the donut and enjoy the unique deliciousness!

Lavender Baked Donuts

With Blueberry Glaze

Inspired By food52

For the Donuts:

1/2 Cup Warm Water

4 Teaspoons Dried Lavender

3 Tablespoons Ground Flax Seed

1/4 Cup Olive Oil

1/3 Cup Maple Syrup

1 Teaspoon Vanilla Extract

1 Teaspoon Apple Cider Vinegar

1 Cup Gluten Free All-Purpose Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

For the Glaze:

1/2 Cup Powdered Sugar

2 Tablespoons Blueberries

1 Teaspoon Vanilla Extract

2 Teaspoons Almond Milk

1. Add 1 tablespoon dried lavender to 1/2 cup warm water. Steep for about 30 minutes. Strain lavender tea and set aside.
2. Process 3 tablespoons flax seed with 1 tablespoon dried lavender until fine.
3. In a small bowl, combine the flax seed and lavender mixture with the lavender tea, whisk well and set aside at least 5 minutes. This is your "egg" in the recipe.
4. Combine gluten free all purpose flour, salt and baking soda. Set aside.
5. In a large bowl, combine flax seed "egg" mixture with olive oil, maple syrup, vanilla extract and apple cider vinegar and mix well.
6. Add in the dry ingredient and mix until just combined. 
7. Transfer donut batter to a large zipper bag.
8. Cut off the end of the zipper bag and fill your greased donut pan until 1/2 to 3/4 full.
9. Bake at 325 degrees for about 10 minutes.You can test that they're done with a toothpick.
10. Cool in the pan for a few minutes. Remove from pan and finish cooling on wire rack.
11. While cooling, make your blueberry glaze. In food processor, combine 1/2 cup powdered sugar, 2 tablespoons blueberries,1 teaspoon vanilla extract and 2 teaspoons almond milk. Pulse until smooth, adding extra almond milk if needed to reach desired consistency.
12. Dip to the top of each donut in the glaze and return to wire rack to set up.

Baked Donut Monday: Blueberry Donuts

Oh hello there Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

BLUEBERRY BAKED DONUTS!

After having a tough time coming up with last month's baked donut,

I decided to take a bit of time and research the next few to make.

I quickly found this blueberry one with just a hint of lemon zest,

and was so excited about it I almost made it that same day!

I held off, but did make them pretty soon after.

And not only were these some of the easiest donuts I've made,

but man oh man, were they so incredibly tasty!

Let me show you how easy they really are to make.

The Goods:

All-Purpose Flour

Granulated Sugar

Baking Powder

Baking Soda

Cinnamon

Lemon Zest

Butter

Milk*

Vinegar*

Eggs

Vanilla Extract

Fresh Blueberries

*Take a quick look to see how to make your homemade buttermilk. 

In a large bowl, add the following:

flour, 1 cup of sugar, baking powder, 

baking soda, cinnamon and lemon zest.

Whisk to combine.

In a medium bowl, add the following:

homemade buttermilk, eggs, vanilla and melted butter.

Whisk ingredients together for about two minutes.

Pour the liquid mixture into the dry mixture and combine completely. 

Add the blueberries to the bowl...

And carefully fold them into the dough.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 10 minutes.

You can test that they're done with a toothpick.

Cool in the pan for five minutes, 

then remove and place on wire rack.

Dip both sides of slightly warm donut into a bowl with remaining 3/4 cup of sugar.

Return to wire rack to finish cooling and let excess sugar fall off.

Now it's time to take a big bite and ENJOY!!!

Blueberry Baked Donuts

Inspired by The Beach House Kitchen

3 cups All-Purpose Flour

1 3/4 cups Granulated Sugar, Divided

2 teaspoons Baking Powder

1 teaspoon Baking Soda

3/4 teaspoon Cinnamon

3/4 tablespoon Lemon Zest

1/2 cup Butter

Just shy of 1 Cup Milk*

1 tablespoon Vinegar*

3 Eggs

1 teaspoon Vanilla Extract

1 cup Fresh Blueberries

1. In a large bowl, add the flour, 1 cup of sugar, baking powder, baking soda, cinnamon and lemon zest. Whisk to combine.
2. In a medium bowl, add the homemade buttermilk, eggs, vanilla and melted butter. Whisk ingredients together for about two minutes. 
3. Pour the liquid mixture into the dry mixture and combine completely. 
4. Add the blueberries to the bowl are carefully fold them into the dough. 
5. Transfer donut batter to a large zipper bag. 
6. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
7. Bake at 350 degrees for about 10 minutes. You can test that they're done with a toothpick.
8. Cool in the pan for five minutes, then remove and place on wire rack.
9. Dip both sides of slightly warm donut into a bowl with remaining 3/4 cup of sugar.
10. Take a BIG bite and enjoy!!!

Fruit Pizza

My aunt offered to make me a birthday cake this year,

and since food really is my love language,

I offered to make a birthday cake for her in return!

She agreed to a birthday treat, but didn't want a cake.

She said she wanted something with fruit on it,

so that's when I turned to trusty Google.

I found quite a few things that looked absolutely amazing,

but I pretty much stopped looking when I found this!

I was drooling just looking at the recipe if I'm being honest.

I wanted the Fruit Pizza to be perfect for the birthday,

so I did the only logical thing one would do...

make one ahead of time as a trial run!!!

Now keep reading to see how the trial run went.

The Goods:

Shortening

Sugar

Orange Zest

Vanilla

Eggs

Whole Milk

Flour

Baking Powder

Salt

Marshmallow Fluff

Cream Cheese

Fresh Fruit

Combine the flour, baking powder and salt.

Set aside.

In a large bowl, add shortening, sugar, orange zest and vanilla.

And then cream the above mixture.

Add in the eggs.

Then beat until fluffy.

Now time for the milk.

Mix that up too.

Mix the dry ingredients into the wet ingredients.

The dough when finished mixing.

Flatten the dough between two sheets of waxed paper.

And refrigerate at least one hour.

(Dough can be refrigerated a few days!)

Remove dough from refrigerator.

And at this point I cut my dough in half.

Then press half the dough into a greased 9x13 sheet pan.

Bat 350 degrees for about 15 minutes.

The edges will be a nice golden brown when done

Let cookie cool completely.

Add the marshmallow fluff and cream cheese to a bowl.

Using the whisk attachment, beat until combined, light and fluffy.

Spread mixture onto cooled cookie crust.

I didn't leave an edge on this one,

but did for my aunt's and I like both equally.

Place the fresh fruit all over your fruit pizza to your liking.

Cut yourself a nice big piece...

And then dig in!!!

Fruit Pizza

(Recipe from The Pioneer Woman)

1 1/3 Cup Shortening

1 1/2 Cup Sugar

1 Teaspoon Orange Zest

1 Teaspoon Vanilla

2 Eggs

8 Teaspoons Whole Milk

4 Cups Flour

3 Teaspoons Baking Powder

1/2 Teaspoon Salt

2 Jars (13 oz) Marshmallow Fluff

2 Packages (8 oz) Cream Cheese

Fresh Fruit

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, baking powder and salt. Set aside.
3. In mixing bowl, cream the shortening, sugar, orange zest and vanilla.
4. Add the egg and beat until fluffy.
5. Add the milk and mix again.
6. Combine the dry ingredients with the wet ingredients and mix until combined.
7. Press dough mixture between two sheets of wax paper and refrigerate for at least one hour, but up to a few days if needed.
8. Cut dough in half and press one half into greased 9x13 baking sheet.
9. Bake for about 15 minutes, until edges are golden brown.
10. Cool completely.
11. Using whisk attachment, mix 1 block of cream cheese with 1 jar of marshmallow fluff. 
12. Spread mixture over cooled cookie crust and top with fresh fruit.
13. Slice and then devour a slice. And maybe have a second too!