I am a firm believer that where there is a will, there is a way, although I usually am only good at applying this principle to food. Example- one time I really wanted lasagna, which meant I needed ricotta cheese, which I didn’t have. So I Googled how to make ricotta…and I made it.

These mini donuts came about in a similar fashion. I simultaneously really wanted lime poppyseed bread and donuts, but I also wanted something (semi) healthy and Mr. Runway Chef is always wanting something spicy. These mini donuts were moist, delicious and completely satisfied all our cravings! Another win for the will and the way!

Mini Poppyseed Donuts w/Lime & Chili Glaze

For Donuts:
1/3 cup milk
1/2 cup + 2 tbsp. whole wheat flour, sifted (or 3/4 cup all-purpose flour)
3/4 teaspoons baking powder
A pinch of salt
2 1/2 tablespoons butter, softened
1/4 cup granulated sugar
1 egg
Zest of 1/2 a lime
1/2 tablespoon poppy seeds

For Glaze:
1/4 c. powdered sugar
The juice of half a lime (use more or less if you like a thinner or thicker consistency)
1/4 tsp. chili powder

Preheat the oven to 350 degrees.

With a mixer, cream together the butter and sugar. Add in the egg, zest, poppyseeds, salt and baking powder. Mix just until combined.

Next, sift in the flour and, as you begin mixing, pour in the milk. Turn off your mixer and hand stir just until all ingredients are combined.

Grease your donut pan. Then fill each indentation 3/4 of the way full. Bake for 6-9 minutes, or until a toothpick inserted comes out clean. Immediately remove them from the pan and allow to cool on a rack.

To make the glaze simply whisk together the powdered sugar, lime juice and the chili powder until it is smooth and it reaches your desired consistency.

Dunk your donuts in the glaze, one at a time, and then place back on the cooling rack to let the glaze harden.

Enjoy with a tall glass of milk or a hot cup of coffee!

Recipe adapted from The Novice Chef

I know Monday is such a torturous day by itself.

And now here I am adding to that torture with these donuts.

Would you forgive me if I told you they were super easy to make?

And easier still to eat.

So go make them and we will forget all about the fact that it’s Monday…and I tortured you.

Blood Orange Donuts w/Blood Orange Pomegranate Glaze

For the donuts

2 c. flour

3/4 c. sugar

2 tsp baking powder

1 tsp. salt

1/2 c. heavy cream

2 eggs

2 tsp. vanilla

1 tbsp. canola oil

1 blood orange, chopped into pieces

For the glaze

1 blood orange, sliced

The rind from the blood orange you used in the donut

1/4 c. of pomegranate juice

1 tbsp. corn syrup

1/2 tbsp. butter

3/4 c. of powdered sugar

2 tbsp. heavy cream

To mix the donuts- Preheat the oven to 325 degrees. Mix together all the dry ingredients in a medium-sized bowl. Add the liquid ingredients and the blood orange pieces and stir just until combined. Grease a donut pan and fill each one 3/4 of the way full. Bake for 10-12 minutes (this will vary on your oven and how full you  made each donut cup), or until the dough springs back to your touch. Remove from the oven, cool in the pan for 5 minutes, then remove and continue cooling on a rack.

To make the glaze- While the donuts are baking, combine in a small saucepan the first 5 ingredients. Cook over medium heat until the juice starts to thicken and boil (I recommend slightly mashing the oranges a bit with your spoon to make sure you get some of the orange juice). With a strainer spoon remove the orange pieces and set aside (you can either eat these pieces or make candied orange pieces). Whisk in the powdered sugar and the cream and stir until it’s thickened and smooth.

Drizzle the glaze over the donuts and serve.

Did I mention these fluffs were encased in a sugary maple glaze?? I know, I know…they just got so much better!

Oh!Oh! (this is a good one!) Did I also mention they were semi-healthy, as in they are baked and not fried??(See you really can have your cake, er donuts, and eat them too!)

Pumpkin Donuts
Slightly Adapted from Cheeky Kitchen

3 1/2 c. of flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar

*I chose to keep the centers as they make delicious little nuggets of pumpkin yum Just make sure you bake these separately for only about 5 minutes.