Am I the only one excited that summer is quickly drawing to a close? Last week, we had four glorious days where temps stayed in the mid-70s. The mornings even had a slight chill in the air! So exciting! Call me crazy, but I prefer arriving at the office to start the day sans small beads of sweat forming on my forehead (my habitual state this summer).
This weekend my family and I are headed up to Northern Wisconsin to bid farewell to summer and wrap our grateful arms around fall. I cannot describe my joy at the prospect of enjoying my coffee on the pier in the morning fog, breathing in the deliciously pine-y air and being completely ‘off the grid’ as far as work is concerned.
I just need to make it through this week. Was it too aggressive to send my Out of Office reminder on Monday morning at 7 a.m.?
And these donuts. These donuts are my farewell to summer and super easy to whip up using boxed cake mix – scratch baking is a fall/winter activity in my book.
See you on the other side of the long, holiday weekend!
Easy, Baked Vanilla Donuts w/ Strawberry Glaze
*Makes roughly 12 donuts
1 box dry cake mix (I used vanilla here)
1/4 cup vegetable oil
1 cup water
For the glaze
1 tablespoon unsalted butter (melted)
1 1/2 cup powdered sugar
2 tablespoons milk
1/4 cup pureed strawberries
Preheat oven to 350 degrees. Grease muffin baking tin.
Mix batter together and using a silicone spatula, pour into gallon freezer bag to pipe in to donut tin.
Bake for 12 minutes or until golden brown on top.
While the donuts are baking, slice and puree fresh strawberries (about 1/4 cup). Combine with butter, powdered sugar and milk with whisk.
Allow donuts to cool for about 10 minutes on wire rack. Then simply dip in glaze and allow to dry (about a half hour).