It's no secret to some of you that my most recent craving has been donuts. Well, originally it was anything doughy covered in cinnamon and sugar (think Auntie Anne's pretzels, sopapillas, cinnamon toast, dessert pizza, etc.). So naturally, it spilled over into donuts. Kyle and I accidentally went to Daylight Donuts 4 Saturdays in a row. Oops. I guess I'm just so obsessed with them because they were something I rarely ate pre-pregnancy. I hated the thought of undoing any good I had done to my body with 58 grams of sugar and fat. Plus, I've always been one to need a hardy, protein-ish breakfast. Donuts just didn't cut it. But now I've realized you can have 2, sometimes 3 donuts, and that definitely fills you up. Bonus points for a sausage kolache.
I also now like referring to them as "do-do's" thanks to my precious nephew, Canon. He's a fan of donuts, as well.
I came across this month's cover of Better Homes and Gardens and, of course, became instantly interested in reading it. The only thing better than Daylight Donuts is homemade donuts. Those of you who have made them know what I mean. They might be the most heavenly, wonderful, scrumptious things in the history of deep fat frying. When my sisters and I were little, my mema used to make these with biscuit dough and her mouth-watering made from scratch frosting. Paired with a cold glass of milk, life doesn't get much better. If you have never ventured to make your own donuts, just roll out a package of biscuit dough, cut into whatever shapes you fancy, throw into a skillet of hot oil until brown, strain and let cool. Toppings can be anything from powdered sugar to cinnamon and sugar, to fruit, frosting...the possibilities are endless!
A more intense, yet still delicious-looking recipe can be found here.