Lemon Glazed Blueberry Doughnuts

Morning Loves!!
I should start this post by saying I love fried things; like all true southerners should.  That being said I HATE to fry things.  It is a big mess, you usually get burnt, and all that grease!  So, as much as I love doughnuts their appearance in my kitchen has been sadly absent...UNTIL I found this recipe making BAKED doughnuts...and in a truly adorable pan.   I set out to find the pan and got the LAST one on the shelf.  That was like a sign from God.

Baked Blueberry Donuts with a Lemon Glaze

From Mom Advice

Ingredients:

2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
zest from 1 lemon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
1/2 cup blueberries, halved
Lemon Glaze:
1 1/2 cups powdered sugar
1 Tbsp milk
1 Tbsp lemon juice (from the lemon you zested)
1/2 tsp vanilla extract
Directions:
Whisk together the cake flour, sugar, baking powder and salt into a large bowl.  Add in the lemon zest and whisk this into your dry ingredients. Pour in the milk, eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully. Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 F for 8-9 minutes. The donuts will remain light in color, but should spring back when pressed.
For the glaze: Put the powdered sugar in a large bowl. Add in the lemon juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional lemon juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Once the doughnuts are done baking, let them cool in the doughnut pan for 4 minutes. Carefully remove the donuts from the pan.  Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately with big glasses of ice cold milk.
Prep Time: 5-7 minutes

Total Time: 20 minutes


I will warn you. Some people in our house found the lemon to be too strong so add with a light hand.

Blueberry Cloud Pie

Well hello Lovelies!
   This week I wanted a lighter dessert so I immediately knew I want something with fruit.  Skimming through cookbooks I stopped on the lovely blue pie.  The main cloud shows a promise of fulfilling the lightness I wanted and blueberries are fantastic.  Win/win right? Kind of...I'll explain at the end.

Crust: Rice cereal, mini marshmallows, and butter

Add marshmallows

and butter to saucepan

heat on medium heat

until marshmellows are melted

then add cereal to mix (try not to spill it like I did)

Mix until cereal is coated

Pour into greased pie plate

push into bottom and up sides of plate

add boiling water to jello mix and stir until dissolved

add cool water once dissolved and...

whisk!

Let set in fridge for about an hour (I'd actually recommend 45mins)

add cool whip

I just like the color contrast in this picture

and mix!

when it looks like a fluffy blue cloud you can stop lol

add your blueberries

then pour into prepared "crust"

smooth out evenly

add extra cool whip and blueberries to the top

Viola! Blueberry Cloud Pie

Then serve

And enjoy!

Now the consensus for this pie was that it was meh.  It was nice light and airy but the blueberries added an odd texture and if I made this again I'd do a blueberry puree instead.  Also the recipe calls for you to make your own whipped cream but in the Texas heat it separates so easily so I kind of Sandra Lee'd the recipe and used cool whip.  The second problem: If you don't eat it all in one night the "crust" goes soggy. So its not a bad recipe just needs improvement!


Blueberry Cloud Pie
1-1/4 C mini marshmellows
3 Tbsp butter, cubed
2-1/2 C crisp rice cereal
1 pkg (3oz) berry blue jello
1/2 C boiling water
1/2 C cold water
2 C heavy whipping cream
5 Tbsp powdered sugar 
       or 3 C cool whip
1-2/3 C fresh blueberries
Additional fresh blueberries

1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal.  With greased hands, press onto the bottom and up the side of a greased 9-in. pie plate; set aside.
2. In a large bowl, dissolve jello in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. (I'd actually only do it for 45mins)
3. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. (Sorry I don't have pictures to show this step).
4. Fold berries and 3 Cups whipped cream into the jello. Pour into pie crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.

Yield: 6-8 servings