Or Donuts? Let’s debate! Just kidding.
But, I have a question.
Ever run to the kitchen so enthusiastically to make something and then you end up forgetting an ingredient, or a step … or three?! I’m not gonna say who or what, but don’t forget the baking powder, and grease your baking pans, people! Or you run the risk of ending up with a crumbly, sticky doughnut errrrr cake.
Also, if you’re going to bake with alcohol and do a shot at the same time – just to see if it’s any good – do it when you’re not feeding a baby with Mama Juice. Again, I am not saying any names, just warning you. You’ll have to pump and dump, and that sucks.
Soooo, who is going to a Labor Day Party. Or BBQ?
What are you bringing?
How about some Boozy Doughnuts? Or a Raspberry & Lime Soda Lemonade?
Oh oh … how about an Orzo Salad with Pears and Gorgonzola?!?
Tell you what. I’ll share all three recipes with you this week, and you can pick one of those to bring to the party. Or bring all three. You’ll be popular.
I whipped up these doughnuts for my husband and my dad. They Love Mojitos. And Soccer. If Real Madrid wins, my dad makes the Mojitos. If Barca (Barcelona) wins, my husband makes the Mojitos. The day I made these doughnuts, Real Madrid lost. To heal my husband’s wound, I made him boozy doughnuts.
He was healed. That’s the power of food.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 tablespoon rum
- 1 whole egg
- 3 tablespoons butter, softened
- For the Glaze:
- 2 tablespoons whole milk
- 1 teaspoon fresh lime juice
- 1 cup powdered sugar
- 1/8 teaspoon dried mint
- Preheat oven to 350.
- In a large bowl whisk together the flour, sugar, baking powder, and salt; set aside.
- In a small saucepan bring together the milk, rum, egg, and butter.
- Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one to two minutes.
- Remove from heat and add the milk mixture into the flour mixture; mix until combined.
- Grease a doughnut pan with cooking spray.
- Using a large tablespoon, spoon the doughnut mixture into the pan.
- Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
- Remove and immediately invert the pan onto a cooling rack.
- While the doughnuts are cooling, begin to work on the glaze.
- Place the milk, lime juice, and powdered sugar in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
- Remove from heat and set the saucepan over a bowl filled with hot water.
- Stir in the dried mint.
- Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put a baking sheet underneath the rack because some of that glaze will drip off.