Thanks everyone for your support and kind words on Friday and over the weekend. My running is NOT a New Year’s Resolution. I have a 5K goal and I want to do all I can to meet that goal, but I don’t want to feel like a failure if I don’t make it. Know what I mean?
Anyway, Zombies Run training day 2 was a success. So far I like this program. It’s been simple enough and I like that there is a 10 minute “free run” where I can run or walk as I want. I’ve been pushing myself to run MORE than walking, but it’s still kicking my butt. Well, here’s to a smaller butt.
However, if I eat these donuts, the running will be for not.
I have a confession… I tried to make donuts once before, but they were a failure. I found an awesome Nutella muffin recipe that I converted into a Biscoff donut recipe. But, there’s a trick to filling mini-donut pans. I over filled the pan, I underfilled the pans – it was just a mess. They tasted “ok” but they weren’t photo worthy and they didn’t look like other donuts that I saw on the internet.
Over the Christmas break, I was found a Krusteaz Apple Cinnamon Muffin Mix in the back of the cupboard and thought I could play with it… so I made it up and played with the mini-donut pan again. This time -SUCCESS!!
Don’t feel like you have to make donuts from scratch. Keep it easy on the weekend and go with a muffin mix. It’s so much easier when you have the time or energy.
BTW – The Cake stand and cupcake stands were wonderful Christmas gifts from my Mother-in-Law! She’s the BEST! Thank you!
- 1 box Krusteaz Apple Cinnamon Muffin Mix
- 1 C Water
- 3/4 C Powdered Sugar
- 1/4 tsp Vanilla Extract
- 2 -3 tsp Milk
- 3/4 C Powered Sugar
- 1/2 tsp Cocoa Powder
- 1/8 tsp Cinnamon
- 3-4 tsp Milk
- Combine Muffin Mix and 1 cup of water. Mix thoroughly and add half to a gallon size baggie. Snip a 1/4 inch off the tip of the baggie and squeeze batter into a greased mini donut pan.
- Bake at 425 for 10-15 minutes and allow to cool for 2 minutes before removing from pan.
- Allow donuts to cool for 15 minutes before adding the glaze.
- Stir ingredients for the vanilla glaze and chocolate glaze in separate shallow bowls. Make glaze as thin or as thick as you prefer. I made mine a thin and dipped them twice.
- Dip donuts into glaze and set on wire rack to dip and harden. Give them a second dip if you made your glaze on the thin side, like I did. Drizzle opposite color glaze over top for some color contrast.
- Serve to hungry little mouths and enjoy their excitement!
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!