I usually don’t talk openly with others about my grief of losing my daughter Taylor. It is because I know most people in the world would not understand and I don’t have the patience in my grief to explain it. My daughter Taylor was a stillborn at 35 weeks gestational (5 weeks shy of being full-term).
The last 2 weeks, I have been more sensitive to my grief again (it will almost be a year since she died). I miss her every single day. I know it’s hard to comprehend my deep love for her when I did not get a chance to get to know her – she did not get to live a full life. With her one year birthday coming up in August and I would like to bake her something special, in her memory.
I’m going to need some time to think about what I should make for her birthday. In the meantime, I made these heart shaped donuts this week out of pure whimsy. Taylor would have liked that. And I needed to bake something fun and light-hearted this week.
I know baking in the summer is tough. No one wants to keep the oven turned on for very long especially in humid hot Minnesota. Don’t fret; this recipe is easy (mix batter by hand) and since the donuts are mini they cooked in 5 minutes :). Yes, these are cake donuts but you will be surprised how light in texture they are. Eat immediately or day of – that is when these mini donuts are best. Well worth turning your oven on for a short time.
Happy Saturday and Enjoy!
Mix batter by hand – very important to not over mix!
It was easier to fill the heart shape pan by using a piping bag.
Yum, right out of the oven.
Dipping station (donuts + glaze + sprinkles)
I did some with just the glaze. Plain is good.
Recipe found from Sprinkle Bakes.
2 cups all purpose flour, sifted (I used cake flour; what I had on hand)
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs, lightly beaten
2 tbsp. butter, melted
Seeds from one vanilla bean (optional; I used Neilsen-Massey Vanilla bean paste to count for the extract and vanilla bean ingredients in this recipe)
Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.
In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.
Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Doughnuts are best served fresh.
1 cup confectioner’ s sugar
1 tbsp. milk
½ tsp. vanilla extract
In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved.