Thursday, May 16, 2013
Wednesday, May 15, 2013
Monday, May 13, 2013
It's been a while since I initially made these, but my children have not forgotten them! Nearly every Saturday morning since then they have asked for "those donuts you made that time." They were really good, as is just about anything sweet straight from the oven.
I appreciate that Nicole reduced the oil and sugar from the original recipe and, like her, we didn't miss either. I changed from her butterscotch icing to a simple sugar glaze, but I'm sure the butterscotch icing would be heavenly.
Just seeing the pictures again makes me want to whip up a batch this weekend. It's just as quick to whip up a batch of these as it is to get in the car and drive to our local donut shop, but these are definitely healthier!
Baked Pumpkin Donuts
adapted slightly from Prevention RD
1 3/4 C. whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 cup canola oil
1/2 cup well-shaken buttermilk
1/4 cup packed brown sugar
3/4 cup pumpkin puree
1 tsp vanilla
For the glaze:
1/4 cup confectioners' sugar
1-2 T. almond milk or water
Preheat oven to 350. Spray a donut pan with non-stick cooking spray.
In a medium bowl, combine all the dry ingredients (flour through spices). In a separate bowl, combine oil, buttermilk, brown sugar, egg, pumpkin, and vanilla, whisking to combine.
Stir the dry ingredients into the wet ingredients, being careful not to overmix. Fill the donut pan with batter, filling each one 2/3rds full.
Bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean. Let cool while you make the glaze.
For the glaze, sift confectioners' sugar into a small bowl. With a whisk or fork, whisk the almond milk (or water) until smooth, adding more liquid as needed to reach your desired consistency.
Drizzle the glaze over the warm donuts. If you don't want it to absorb as quickly, wait until the donuts have cooled completely before icing.
Friday, May 10, 2013
Thursday, May 9, 2013
I don't think I give him enough credit, but Wes truly is one heck of a dad, husband, confidant, friend, and so much more. He gives unselfishly of his time and energy. Whenever I can't take the pressure or my patience is faltering he's right there to meet my cry for help. He supports me when I feel like I'm not such a great mom and gives me the encouragement to believe in myself again. He listens to me whine and takes orders well!
He is the fun dad. The one who rough houses with the kids like dads are supposed to do. He's the one who initiates sports-related play so that I can stay inside and bake or cook. He insists on giving me "me" time just when I need it most. I'm a really lucky gal! I love you, babe.
Oh, and he's head of the Grammar Police, so he's taught me a thing or 2 over the years (I had a lot to learn!). I thought of that because I would not have put that comma in between you and babe in the last sentence, but now I know better :)
These pictures are from 2 months ago, even though Colin is sporting some Christmas pajamas! They were hand-me-downs from his cousin, so anything new must be worn immediately. Incidentally, Sawyer's pj's didn't even come with matching pants, but they were also from his cousin, so who cares if they match!
Wednesday, May 8, 2013
Monday, May 6, 2013
Kids can be so unpredictable. One meal they love everything on their plate, the next meal they're picking out pieces of who knows what and whining all the while. Even though my kids are both good eaters, I assure you we are not exempt from this behavior. My personal favorite is when you serve the same dish a second time and this time they suddenly don't like it and declare it "gross." How could your tastebuds change in the matter of a few months? Blasphemy!
This coleslaw turned out to be one of those dishes. That is until the oldest realized there were apples, grapes, and pickles, and that he did, in fact, love all of those things. So just as quickly as he curled up his nose, he was begging for more. My day just wouldn't be complete without some unnecessary whining and protest.
Like the wee ones, the big ones enjoyed this coleslaw as well. I love a good coleslaw alongside a burger or sandwich, but I'm not a fan of the boring, run-of-the-mill-mayo-laden varieties. This one offers a little extra crunch with the fruits and a little tart with the pickle. I don't really think a "cowboy" would make this, but I'm sure one would enjoy it if they tried!
1/3 cup Veganaise (or regular mayo)
2 T apple cider vinegar
2 T sugar
2 tsp grain mustard
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 bag shredded cabbage or slaw mix
6 dill pickle slices (the big "Stackers" kind)
1/2 cup red grapes, cut in half
In a large bowl, combine shredded cabbage, pickles, and grapes. Toss to combine.
In a small bowl, whisk together remaining ingredients until smooth. Pour over cabbage mixture and toss well to coat. Cover and refrigerate for 2-6 hours (or more). Stir before serving.
Friday, May 3, 2013
Wednesday, May 1, 2013
Tuesday, April 30, 2013
After I painted the prints, I had to apply gold leafing to the natural picture frames. My fingers were gold for days! I used a piece of cheesecloth to apply it.
And now for the big reveal...
To show how the gold blends with the room, here's one of the other walls.