I’m going to try to complete a productive day at home…while staying in my pajamas all day. Yep, yep, yep. For the record, “at home” does involve plenty of outside time…sorry, neighbors! Sometimes we need those days, right? If you’re shaking your head or rolling your eyes…lie to me, please. This could be my last weekend as a mama of 1 outside baby and for the LOVE…I’ve been at the grocery store back-to-back days. I just can’t take on too much more waddling (the girl checking me out yesterday said I look like I am ready to pop and didn’t think I’d make it another 2 weeks, hmmm).
Shea and I started the morning with smoothie making, followed by lunch prep for the week. As she sat on the island “helping”, she was also sampling right along. We made chicken salad for lunches this week, as well as preparing individual containers of blueberries, cucumbers, and avocado. It took about 20x longer than it should’ve with my little helper, but she was so happy to help and we had no time line to follow.
Of course, after my second grocery store trip of the weekend yesterday afternoon, I had successfully made it home without the jalapenos and garlic I needed for the salsa and so Mr. Prevention so kindly headed back out to the grocery store for those items…as well as whatever he needed for margaritas last night. (Mmmm…what I wouldn’t do for a margarita…).
So after lunch prep this morning, we were on to salsa making with the help of hubby. Our garden has produced really well, but rather than a variety of yield trickling in, we’re inundated with one particular vegetable/fruit at a time. We are officially drowning in tomatoes and loving every second of it.
Last weekend, our Sunday was a lazy day, too. I had everything on hand to re-make these donuts and so that’s exactly what I did. I had made them back in June and when I went to edit the photos, every last one of them was blurry. I must’ve been overly excited to stuff my face full of baked donuts and never bothered to look through any images before calling it quits. Oooooooooops.
I was upset for only a second because 1. I hadn’t made baked donuts in quite some time, 2. I’m always up for baked donuts! and 3. They’re one of my favorite baked donut recipes. Simple ingredients with a rich and decadent result. I’m ALL about a donut that comes in at 160 calories and 4 grams of fat! Of course my kid thought they were pretty delicious, too!
- 1½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp coconut oil, melted and cooled to room temperature
- 2 eggs
- ½ cup brown sugar, gently packed
- 6 Tbsp granulated sugar
- 1 Tbsp pure vanilla extract
- ¾ cup unsweetened almond milk
- 1 cup powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 2-4 Tbsp whole milk
- sprinkles (optional)
- Preheat the oven to 350 degrees F. Mist 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 and cooled coconut oil, eggs, both sugars, vanilla, and almond milk. Add the dry ingredients into the wet and mix until combined. Note: The batter will be thick.
- Spoon the batter into the prepared donut pan, creating a ring around the center, filling just under half-way.
- 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. Repeat with remaining batter.
- While the donuts are cooling, make the glaze. Whisk together the powdered sugar, cocoa, and about 2 tablespoons milk. Add more milk, as needed.
- Once the donuts are completely cooled, dip the top in the glaze and sprinkle with sprinkles, if desired.
Weekly Menu: August 21st – 25th
Yes, my weekly menus are becoming rather simply…not up for much in these last days of pregnancy and summer!
- Sunday: Vegetable Fajita Quesadillas with Baja Fresh Salsa and Mexican Rice
- Monday: dinner out for my boss’s retirement
- Tuesday: Tomato Bruschetta with Basil Ricotta
- Wednesday: BLT’s with baked sweet potato fries
- Thursday: whole wheat pasta with pesto and shrimp + salad