It has been a very crazy few months, so my apologies for not posting much. I am starting to get back into the swing of things by doing two things that makes me happy. . . cooking and baking.
I have a weakness for sprinkles. There is something about sprinkles that just makes everything happier. So, when I came across a donut recipe, I knew I could brighten my day by adding sprinkles.
I started with the recipe out of Allergy-Free Desserts, by Elizabeth Gordon. This is my go to dessert book. However the recipe in the book calls for making powder sugar coated donuts and cinnamon and sugar coated donuts. To make it my kind of donut, I ditched the books toppings and went for a less allergy-free coating.
I used powdered sugar, melted butter, milk and cocoa powder to make a chocolate frosting. I dipped the top of each donut in the frosting and then covered it with fall sprinkles.
The resulting donuts meant an extra happy breakfast. . . because sprinkles make everything better.
Wishing you great food and happy tummies,