When I first heard about this, I sort of giggled and rolled my eyes…”what a bunch of idiots.” Then I start to get irritated.
I’m no scholar…I don’t profess to know where every country is located, I can’t go a day without using spell check, and I’m certainly no historian. But really? REALLY? How do you not know the Titanic was an actual disaster?? HOOOOW?
If the schools aren’t going to teach history anymore, then parents, PALEEZE! Step up to the plate. Teach your kids about these monumental events.
So, then I sort of got sad. Because, well, these kids will someday be running the country. And…let’s just not go there.
To relieve some of my anxiety, I
usually always consume heavy amounts of sugar. This time it was in the form of donuts. Yes, they’re baked (because I don’t live anywhere near a donut shop – more sadness), and while baked never compares to fried, these are absolutely delicious in their own right. I make them all the time, varying the dough and icing. You do need a special donut pan, but totally worth the purchase.
I ate two. And I felt a little better.
These work so much better than Tylenol or Diazepam. Seriously, who needs drugs when you can make donuts?
Baked Apple Fritter Glazed Donuts
Prep time: 20 Minutes
Cook time: 8 Minutes
• 2 cups cake flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoons ground nutmeg
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 3/4 cups buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons butter, melted
• 1 cup canned apple pie filling, apples diced
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons milk or cream
Preheat your oven to 425F. Lightly spray 2 (6 slot) donut pans with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, nutmeg, cinnamon and salt. Beat in the buttermilk, eggs and melted butter until fully incorporated. Add the diced apple pie filling into the donut batter and mix until evenly distributed.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off), pipe the batter into the donut slots, 2/3 full. (You will have some batter left over. You might be tempted to place more batter into some of the slots…don’t do it!)
Bake for 8 minutes or until light golden brown. Allow to cool on a cooling rack.
In a small bowl, whisk together powdered sugar, vanilla, and milk until sugar is dissolved. Add more or less milk to give you the desired consistency of a glaze. Dunk the tops of the doughnuts into the glaze. Then turn the doughnuts right side up to allow glaze to set. Serve while still slightly warm.