Sheet Pan Spring Roasted Veggie Grain Bowl
Roast all your veggies on the same sheet pan to make for an easy-peasy, healthy dinner.
On the Sunday after my birthday (Friday), I woke up to discover once again that my husband is seriously awesome. He had made fresh donuts with the donut pans from Wilton that my mom bought for my birthday. I was not awake for the process of making these bad boys, but I’ll do my best to describe the process. Also, considering that these photos are basically the best that have ever been on the blog, Dave deserves at least two more shoutouts for a) the awesome birthday gift of a tabletop photo studio and b) taking most of the photos in this entry.
Awww, yeah. They were that good.
Here’s another one, just for fun:
Don’t worry. I’ve got more. Keep reading.
Worth noting: we made one half recipe of this, so six donuts, and they were gone almost immediately.
Preheat the oven to 425, and give the donut pan a good spray with the nonstick goodness. Mix your dry ingredients together in a bowl, and add the wet ingredients to the dry. Mix until just combined.
Fill each donut space to about 2/3 full.
Bake for 7-9 minutes until the donuts rise into a recognizable donut and brown just a little bit. They should spring back if you gently poke at them. Let cool for five minutes before removing. While they are cooling, make this chocolate glaze:
Add all the ingredients in one bowl and microwave in 30 second intervals, stirring in between until you get a smooth glaze. Dip the donuts in the glaze and then let the glaze set up for a few minutes before consuming. Or not. Just so you don’t burn yourself or anything 🙂
Yeah, just try to take tons of photos of donuts instead of eating them! Not an easy task.