You guys, I did it again. I kept making new recipes, but I didn’t take pictures and so my blog was once again forgotten. Sigh. It doesn’t help that I have a 11-month-old who I love dearly but is only truly happy when he is in my arms. Seriously, guys what do I do?? I come home from work, make dinner, and then spend the next 8 hours trying to get Max to sleep by himself. It is never successful. But sometimes I have free hands. On the weekend. When I ask Matt to hold him.
Since Max is a mama’s boy, it makes it hard for me to get in some one-on-one time with my oldest. JR is only two so he is still very much a baby boy v. a little man. Mama kisses can cure any scrap and bump. He still looks up at me, lifts his arms, and says “Mama, hold.” And like so many mothers before me, I want to delegate as little of my motherly duties as possible because (selfishly) I want to soak in all of their childhood moments to myself.
I came across Baby Boy Bakery month kit, and it was the perfect outlet to allow JR and I to squeeze in a little more quality time together. Each month we receive a toddler-friendly recipe, complete with toddler-sized tools. And for a couple hours, JR and I will get to share my love of cooking. At least that’s the plan.
The first kit we tried out was homemade doughnuts. Of course. Daddy and Maxwell supervised while JR and I mixed, beat, and rolled out dough, cut out little rings, and then deep-fried those puppies. And it was perfect. Nothing monumental happened. It was nothing more than what it was. A mom and her son baking together. But it was one of the best afternoons.
- 2 cups flour
- 2 teaspoons baking powder
- 1 egg
- 1 teaspoon cinnamon (optional–I’d leave out next time)
- 2 teaspoon vanilla
- 1/2 cup sugar
- 1/2 cup milk
- 8 cups vegetable oil
- 1 pinch salt
- 2 tablespoons melted butter
- 1/4 cup milk
- 2 cups powder sugar
- 1 teaspoon vanilla
- Sift together the flour, baking powder, and cinnamon in a medium-sized bowl.
- Beat the egg, vanilla, and sugar. Slowly add the milk and butter into the mixture until combined.
- Add the dry mixture slowly into the egg mixture. It will turn into a sticky, dough mixture. Make it into a ball, wrap it in saran-wrap, and place into the fridge for an hour.
- While the dough sits in the fridge, prepare your space for cutting out the doughnuts. Toss flour on a cutting board. Once the dough is ready, roll it out over the flour until it is about a half inch thick.
- Cut out the doughnuts and place on a cookie sheet. The kit came with this perfect doughnut cutter but you could use any two different sized circular cookie cutter (one inside of another). Matt rolled the doughnut inside to make a doughnut hole.
- In a wok, heat the vegetable oil. Place the doughnuts into the hot oil one at a time (this is where I had Matt step in and take over–he is the deep-fry master). It works best if you gently lay the doughnut into the oil (verse plopping it in). They only take about 1 minutes to cook all the way through (30 seconds per side). Once lightly browned, remove with a metal, slotted spoon (let any excess oil drip off) and place on paper towel to cool.
- Once cool, dip the doughnuts into the glaze. Top with sprinkles, coconuts shavings, peanut chunks, or enjoy plain.
Source: Baby Boy Bakery