What I love most about my upbringing is the fact that we had fun no matter where we went. Our family “vacations” were spent at loud, polluted, HOT race tracks in the middle of no where with the creepiest of hotels…like, the ones where you can still, to this day, insert quarters into the bed for a quick vibration.
I couldn’t make this stuff up if I tried, people. Wisconsin has some pockets of fun, let me tell ya.
But family time was always fun — still is. We laugh until we cry in any situation or circumstance. Perhaps because if we didn’t laugh we would cry, and perhaps because my mom and dad are good sports about getting made fun of (they make it so easy!). Only my family can make Walmart on a Saturday night into a laugh-out-loud good time.
I’m so happy that my growing little family is fond of having fun in any and every situation, too.
Mr. Prevention will demand a kiss while we’re driving and stopped at a stop light. “I’m not going until I get a kiss,” he’ll threaten. And I will shamelessly dance with Shea anywhere and everywhere. I’ll pretend to nibble off her fingers as she launches them at my face from the front seat of the grocery cart. And Mr. Prevention will yell, “Spring Break!” when she lifts up her dress.
We’re totally inappropriate and love every bit of it. We have fun everywhere we go (like at Sam’s Club today!).
And while we have fun everywhere we go, I do try to be respectful of others in public. Dinners out have become increasingly more challenging as 6pm and onward is about the time Shea hops on “the struggle bus” as we frequent say. Really, breakfasts out are the ideal timing and in fact, Shea has eaten out for breakfast quite a bit with her grandparents. It’s kind of “their thing”.
While I’m all for breakfast out, I most certainly cannot find baked donuts when eating out for breakfast. It had been far too long since I whipped out my donut pan (since the baby was born…?) and it won’t stay unused for such a duration ever again.
- ¾ cup whole wheat pastry flour or white wheat flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 Tbsp coconut oil, melted and cooled to room temperature
- 1 egg
- ¼ cup packed brown sugar
- 3 Tbsp granulated sugar
- 1½ tsp vanilla
- ½ cup low-fat buttermilk
- ¾ cup powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp half and half
- sprinkles (optional)
- Preheat the oven to 350 degrees F. Spray a donut pan with non-stick cooking spray and set aside.
- In a medium bowl whisk together the flour, cocoa, baking soda, and salt until combined.
- In a separate medium bowl, whisk together the melted coconut oil, egg, sugars, vanilla & buttermilk.
- Add the dry ingredients to the wet whisk until combined.
- Spoon the batter into the prepared donut pan, filling ½ full and bake for 8-10 minutes. Allow donuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack.
- While the donuts are cooling, make the icing by whisking together all of the ingredients until smooth. Once the donuts are cooled, dip the top in the icing, or spread on with a small knife, and sprinkle with sprinkles.
Weekly Menu: August 30th – September 3rd
- Sunday: One Pot Spicy Thai Noodles
- Monday: Rainbow Power Kale Salad with Peanut Dijon Dressing
- Tuesday: brinner – probably French toast
- Wednesday: roasted salmon with twice baked cheesy-broccoli potatoes
- Thursday: leftovers