Boy, what a day! It was definitely a Monday. But I can see the weekend from here, and it is going to be a great one.

I went for a run today in the 85 degree heat in the hills of southwest Portland. I took a few wrong turns and went farther than I had originally intended. I even had to camp out at the library for a few minutes to get some cool air and to have a moment with the drinking fountain. But even five miles pounding the hilly pavement seemed easier knowing that the holiday weekend is on the way. We get to celebrate, and take an extra day and be home with our loved ones. I can’t imagine anything better.

Dave and I are also celebrating something else – our remodel is THIS CLOSE to being done. We are waiting on two things to come in: our cabinet doors and our custom glass for the shower. We should be back in our own bed and bedroom on July 4, as soon as the lacquer on the newly finished floor dries. I can’t wait to move into our gorgeous new bedroom and bathroom, oh excuse me! Our new MASTER SUITE. Many before and after photos will come soon.

In my opinion, the best way to celebrate weekends at home and most other things is with unusually decadent breakfasts. Chocolate. Baked goods. Perhaps a breakfast cocktail, or perhaps just lots and lots of coffee (or both). Which is why this recipe is perfect for you to make with your family this weekend.

Here’s what you need:

1/4 cup vegetable oil
6 tbsp sugar
1 egg
1/2 tsp vanilla
1 tbsp plain yogurt
1/4 cup milk
3/4 cup AP flour
1/4 cup graham cracker crumbs (pulverize them in the food processor. Save the extra for toppings!)
1 tsp active dry yeast
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

For the ganache:
4 oz (4 squares) of baking chocolate
1/4 cup heavy cream

Additional topping:
Marshmallow creme, transferred to a piping bag for easy topping.

Preheat the oven to 350 degrees. Grease a donut pan with nonstick cooking spray.

In one bowl, whisk together the oil and sugar until combined. Add the egg, vanilla, yogurt and milk and mix until fully combined.

In another bowl, stir together the flour, graham cracker crumbs, yeast, baking powder, salt and baking soda. Add the dry ingredient mixture to the wet ingredients, and stir together with as few strokes as possible (try to keep it under 10).

Spoon into the donut pan and bake for 11 minutes on the nose. Allow to rest in the pan for five minutes, then invert onto a wire rack to cool COMPLETELY before you frost.

For the ganache, melt the chocolate and cream together in the top of a double boiler (or if you are me, in a heat safe bowl perched in a saucepan with an inch of water). Whisk frequently to ensure a smooth ganache. Remove from the heat and allow to cool most of the way (but not all the way to room temp) before you use.

Wait until the donuts are completely cool to continue.

Dip the donuts into the ganache first, to create a layer of chocolate. Next, pipe the marshmallow fluff/creme/whatever you call it over the top in squiggles. Finally, sprinkle with the remaining graham cracker crumbs.