This week I'm sharing the joys of quarantine by sharing some recipes that our family has loved...and struggled with. This recipe is a recipe that we have loved--snickerdoodle baked donuts! They are also easy to adapt as I can make them gluten free very easy.
While the recipe cooking has been simple and easy to do while quarantined, the quarantine itself is really getting to our family. We are always used to be on the go, and this has been tough for us to not be going in a million and one directions. I am mourning it. But I still feel really busy, just in different ways.
- work is much busier. I'm having to spend longer communicating because communication is different than it is at work. Lot's more emails and phone calls, etc.
- Trying to keep kids off electronics is the same struggle--just more frequent than when we are all busy.
- I found my husband having an argument with Google while we were driving and it got us lost.
- I'm finding you can only take so many hikes in a week.
- Spring break has been b-o-r-i-n-g. I like getting out to California or anywhere warm for spring break and this is so hard!!! There is NOWHERE to go but my house and the mountains and then back to my house.
- I think I can read the dogs minds. Or I'm going crazy.
Or they are going crazy.
And I'm seriously thinking of supplementing this into some of our lessons:
I hope you are all surviving and know our thoughts are with you and your individual difficult circumstances you are facing. Stay strong!
Snickerdoodle Baked Donuts
- 1½ cup unbleached all purpose flour, whole wheat or gluten free flour blend
- ⅓ cup light brown sugar or coconut sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 egg (substitute egg replacer for vegan or egg allergies)
- ⅓ cup non fat greek yogurt (sub applesauce for non dairy and vegan version)
- ¼ cup butter, melted (substitute melted non dairy butter for non dairy, vegan)
- ¼ cup milk (can substitute non dairy milk)
- 1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease a mini muffin pan then dust with flour. Combine all donut ingredients together in a pan. Mix until combined.
Spoon one tablespoon of batter into each muffin tin. Bake at 350 degrees for 8-12 minutes until muffin lightly springs back when touched or when a toothpick inserted comes out clean.
Remove pan from oven and allow to cool for 5 minutes in pan before removing.
To make the coating: Melt ½ cup butter (can substitute non dairy butter) in a bowl. In a separate bowl mix together 1 ½ cups sugar and 1 tablespoon cinnamon. Dip each donut in the butter completely then roll in the sugar. Place donut on a cooling rack to finish cooling completely. Continue with each donut.
To serve: warm donuts for 10-20 seconds in a microwave oven prior to serving. Can freeze and reheat donuts if needed.
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