Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplyMothersDay #CollectiveBias #ad
Can spring just GET HERE ALREADY?????
Here in New York we had two 70-ish degree days recently, and I almost wish we hadn’t because the temps went right back into the 40’s immediately thereafter.
We’re pining for warmer weather BIG TIME around here, so I was delighted to have the opportunity to create a springtime, Mother’s Day recipe to pair with our family’s favorite juice – Simply Orange Juice.
Simply put, we LOVE Simply Orange Juice. Never from-concentrate and never any preservatives, colors or artificial flavors. Never frozen either. I took inspiration from this fresh and delicious juice and created these lovely, fragrant, super-springtime-ready strawberry lemonade doughnuts!
I picked up my Simply Orange Juice – along with the rest of my ingredients – at my local Whole Foods:
And can I talk for a minute about how much I love Whole Foods? As someone who cooks and bakes a lot – and looks for the very best ingredients for all of my recipes – I can 100% count on Whole Foods to have the freshest, most beautiful and vast selection of produce, baking essentials and dairy- and gluten-free ingredients. It is truly my one-stop shop. And from 5/2/18 – 5/15/18 you can save $0.50 on Simply Orange Juice at any Whole Foods!
Mother’s Day means spring is really here, flowers can be safely planted, and strawberries have arrived! They’re pretty, flavorful and strike the perfect note in these easy doughnuts – which are baked, not fried, making them mess-free too.
I used fresh, tart lemon zest and juice in both the doughnuts and the glaze, and topped everything off with a dusting of pulverized dried strawberries for color and even more fresh flavor.
Pair these lovelies with glasses of Simply Orange Juice (either alone or with a splash of sparkling water), and a perfect Mother’s Day is guaranteed!
1 large lemon
1 large egg, room temperature
1/2 cup sour cream
1 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped strawberries (from about 3 large berries), tossed with 1 tablespoon of the flour from your measured cup
1 1/2 cups confectioner’s sugar
1/4 cup freeze dried strawberries, finely ground in a food processor (optional; for sprinkling)
Pre-heat the oven to 350 degrees: spray 2 doughnut pans (I use these) with non-stick cooking spray. Zest and juice the lemon, keeping them separate.
Place the egg in your mixer and beat just to blend. Add the sour cream, vanilla, oil and sugar; beat till well blended. Add the flour, baking soda, salt and lemon zest and beat till well blended. Gently fold in the strawberries.
Transfer the batter to a ziploc bag or pastry bag and snip an opening in the corner. Fill the doughnut pans halfway up and bake for 10 -12 minutes (edges should be golden brown, tops springy to the touch). Remove from pan (use a small knife to assist if needed) and invert doughnuts onto a wire rack set over a piece of waxed paper to cool completely.
Whisk the confectioner’s sugar with one tablespoon of lemon juice, adding more if needed till you have a glaze that’s thick yet pourable. Working with one doughnut at a time, dip the top half into the glaze, allowing the excess to drip off. Return to the rack and repeat with the remaining doughnuts. Sprinkle with the freeze dried strawberries and let set.
This delicious recipe brought to you by Sheri Silver