Rice Kernel and I have had a few rough weeks together. Terrible twos? Escaped that. Trying threes? That’s what I’m enrolled in currently.
We were doing well after Claire’s arrival. Rice Kernel has been a supportive big brother (for the most part) and eager to help. He doesn’t even seem bothered when I have to feed Claire, change her diaper or otherwise tend to her. But there are signs of regression… namely that Rice Kernel
“doesn’t” hear me asking him to do things. Then I become stern, warn him of a time out, and then have my 3.5-year-old retort that I’ll “be in trouble once Dad comes home” or that he simply won’t play with me. Begging for attention? Maybe.
Curious George has a sweet story about donuts that we read often. Sadly, though, Rice Kernel has never had a “real” donut. Not because FHE and I don’t enjoy them – we just don’t seem to make it to the donut shop! I know Rice Kernel has been eager to try. If nothing else, he adores the shape. We’ve tried homemade versions a couple times (yeast-baked and vegan versions), but with little success. After his latest round of acting up (and after the steam rising from my head cooled)…. I took a deep breath, reminded myself that I am the adult and he the child, and decided a donut experiment equipped with chocolate and sprinkles would likely cure both our moods and provide some needed Mom/son time.
This recipe isn’t spectacular – certainly not for the donut afficionado. These baked gems are more like pancakes or a healthy cake baked up in donut molds. But that doesn’t matter. They are fun to make and fun to decorate. And when you become caught up in the insignificant and find yourself in a rotten mood for no apparent reason, this will remind you that life can’t really be that bad….
2 cups white whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp salt
3/4 cup low-fat milk or buttermilk
1 tsp vanilla extract
2 tbsp canola oil
optional: 2 cups chocolate chips melted with 1-2 tbsp milk for dipping OR 1 cup confectioners sugar with 2 tbsp hot water for glazing OR melted stick of butter and mix of cinnamon and sugar for dipping (dip in butter, then cinnamon sugar) OR sprinkles, nuts, powdered sugar for topping.
- Preheat oven to 325 degrees F
- Grease donut pan with cooking spray. Coat well.
- In a large bowl, mix flour, sugar, baking powder, spices and salt.
- Stir in milk, eggs, vanilla and oil. Beat together until blended.
- Fill each donut cup 3/4 full (a piping bag or ziplock bag with tip cut off works well).
- Bake 8-10 minutes, until donuts spring back.
- Cool slightly before removing from pan.
- Dip donuts in optional glazes/toppings.