EDIBLES
Strawberry Lemonade Donuts
If you haven’t already guessed it, I’m on a strawberry lemonade kick this summer.
First it was no-cook strawberry jam, then it was strawberry lemonade kombucha, and now it’s strawberry lemonade donuts.
Hey, can you blame me? Who wouldn’t want the epitome of summer baked into a donut?!
If you don’t have a donut pan though, your summer fun doesn’t cease to exist. There’s a solution: any baked donut recipe (including this one and my pumpkin donut recipe) can be baked in a muffin tin!
For full-size muffin tins like these, fill each muffin cup 1/4 to 1/3 full and you’ll have cute little donut muffins.
Mini-muffin tins like these will give a muffin that looks more like a donut hole. I bet if you tell your kids that’s what it is, they won’t even second guess you. After all, they still taste like donuts!
With all that said though, I really enjoy making my kids donuts on the weekends.
Growing up, donuts on Saturday mornings were a big treat and it’s one of the family traditions I want to pass on to my kids.
One time though when we went to a donut shop, I saw big 5 gallon buckets of hydrogenated vegetable oil in the front of the store. The buckets were empty and the shop was selling them for $2 each.
My first thought was that those buckets would be great for storing whole grains.
My second thought was that those buckets were empty for a reason… that unhealthy fat was put into the donuts I was about to buy.
And hydrogenated oils are one of the ingredients we are adamant about not feeding our kids.
Note: Deciding your food priorities makes a big difference in how you spend your grocery budget. I teach about this in Grocery Budget Bootcamp. It will look different for every family but the principles remain the same!
We’ve cut back drastically on how often we eat donuts since that day, and now we don’t buy them at all. There’s no reason too when you have a delicious homemade donut recipe like this one!
Strawberry Lemonade Donuts
Speaking of this recipe, let’s talk about it.
1. We’re using whole fresh strawberries.
No jam, no jellies and no concentrates here. Just fresh strawberries, diced finely so that they bake evenly into the donut and you get juicy bits of strawberry in every bite.
2. We’re using lots of lemon.
If you’re making strawberry lemonade donuts, you MUST be able to taste the lemon. That’s why we’re using lemon juice AND lemon zest in the batter itself.
And if that wasn’t enough, we’re making a simple lemon glaze that will knock this donut out of the park.
3. This recipe is naturally sweetened!
The downside of store-bought donuts? Sugar. Lots and lots of sugar. Not a good thing when you’re trying to quit sugar.
The upside to homemade donuts? Using less sugar AND increasing the quality. We’re using honey and/or maple syrup here – your choice!
4. These can be made egg-free and gluten free!
I’ve tested this recipe with and without eggs, and while the egg version held up better, the egg-free batch would pass for those with egg allergies.
I also tested using all-purpose flour and einkorn flour with success. I bet you could use any all-purpose gluten-free flour successfully.
Probably the most important aspect of this recipe, is that it whips up REALLY fast.
The most time consuming aspect is the baking time, but even 12 minutes isn’t that long when you consider the alternative of loading up the car, driving to the donut shop, waiting in line, driving home…
Donut Making Tools
There are a few tools I use in this recipe that I want to highlight, because they make the donut-making process super easy.
- Donut Pan – I have this exact pan, but I bought mine from Michaels with a 50% off coupon. If you don’t have a Michaels or a similar craft store nearby, the price on Amazon is still a good deal.
- Donut Hole Pan – I also bought this exact donut hole pan from Michaels with a coupon. Anytime I make donuts, I double the recipe and make both donuts and donut holes. I admit that the donut holes are addicting, but I can usually set enough aside to get breakfast for an extra day or two.
- Cookie Scoop – I have this #50 cookie scoop and it holds 1 1/4 Tablespoons of dough. Three scoops makes one donut, and one slightly rounded scoop makes one donut hole. It helps to keep my donuts and donut holes uniform in size (and I also LOVE it for making meatballs and energy bites!).
Welcome back Saturday morning donuts!
- ¼ cup milk
- 2 tsp lemon juice (about 1 large lemon, with extra)
- ¼ tsp vanilla (how to make homemade vanilla)
- ⅓ cup honey OR maple syrup (if you use honey, you will taste it in the final donut)
- 3½ Tbsp butter, melted
- 2 eggs
- 1 cup flour (I used all-purpose)
- 1 tsp lemon zest (about 1 large lemon, with extra)
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup finely diced strawberries
- 1 batch lemon glaze (recipe below)
- Preheat the oven to 350F and grease your donut pan(s).
- In a small bowl, combine milk, lemon juice, vanilla, honey OR maple syrup, melted butter and eggs. Whisk well and set aside.
- In a medium bowl, combine flour, lemon zest, salt and baking powder.
- Add wet ingredients to dry, stirring JUST until the ingredients are mixed. Do not overmix!
- Fold in the strawberries gently.
- Portion dough into the donut pan(s), about 3½ tablespoons per donut, or 1 slightly heaping tablespoon per donut hole.
- Bake for 12-14 minutes for donuts, or 9-11 minutes for donut holes, or until the donuts have risen and are golden in color.
- Allow to cool for 5 minutes before removing from the pan, and then allow to cool completely before glazing.
And don’t forget the lemon glaze!
- 1 cup powdered sugar
- 2 Tbsp lemon juice (about 1 large lemon)
- 1 tsp lemon zest (about 1 large lemon)
- 1-3 tsp milk, to thin if necessary
- In a small bowl, whisk powdered sugar, lemon juice and lemon zest very well.
- Only if necessary, thin by adding milk 1 tsp at a time. Adding milk dilutes the lemon flavor, so use it sparingly and only if necessary.
- Dunk completely cooled donuts in glaze and enjoy!
(Feature Impact) Whether you’re grilling in the backyard, at a picnic or simply relaxing poolside to celebrate America’s 250th anniversary, this summer is sure to be filled with special celebrations. Throughout those 250 years, food has brought people together – and continues to do so.
From barbecues to patios, fresh foods are at the heart of American celebrations. Healthy, fresh ingredients help elevate classic recipes with sweet corn taking center stage in many iconic summer dishes. As a trusted American grower, Duda Farm Fresh Foods provides equally healthy and flavorful recipes using Dandy Sweet Corn to build the heart of your menu.
While corn on its own is a classic side dish – with Americans consuming approximately 1,400 bushels per year, according to the U.S. Department of Agriculture – you can put a twist on tradition by serving Elote, also known as Mexican street corn, as a bold and delicious way to enjoy fresh corn at its best. Cooked to perfection then slathered in a creamy, zesty mix of mayonnaise, lime juice, cheese and chili powder, Elote transforms a simple ear of corn into an irresistible snack or side.
You can add its vibrant flavor and fun to your table with a number of easy cooking methods:
- Grill: For the traditional method of cooking Elote, preheat your grill to medium-high heat. Place the corn directly on the grill grates then cook 10-15 minutes, turning every 2-3 minutes until nicely charred and cooked through, like these recipes for Easy Elote Corn or Vegan Elote.
- Boil: Bring a large pot of salted water to a boil. Add corn and cook 5-7 minutes until tender.
- Roast: Preheat the oven to 400 F. Place corn on a baking sheet and roast 20-25 minutes, turning halfway through.
- Air Fryer: Preheat the air fryer to 400 F. Cook corn for 12-15 minutes, turning once.
Visit DudaFresh.com to find more ways to elevate your patriotic celebrations.
Easy Elote Corn
Recipe courtesy of The Produce Moms on behalf of Duda Farm Fresh Foods
Servings: 4
- 1 Dandy Sweet Corn Tray (4 count)
- 1 lime, juice only (about 2 tablespoons)
- 1 cup mayonnaise or Mexican crema
- 2 tablespoons Elote seasoning
- 1 cup cotija cheese, crumbled
- fresh cilantro, chopped, for garnish
- hot sauce or chili powder (optional)
- Heat grill to medium-high heat.
- Place corn directly on grates and cook 10-15 minutes, turning every 2-3 minutes, until charred and cooked through.
- While corn is still warm, squeeze lime juice on all sides. Brush or spoon mayonnaise on each ear, ensuring all sides are coated.
- Evenly sprinkle Elote seasoning over coated corn. Using hands, gently press seasoning into mayo.
- Arrange Elote on serving platter, sprinkle with cotija cheese and garnish with fresh chopped cilantro. Serve with hot sauce or chili powder for extra heat, if desired.
Vegan Elote
Recipe courtesy of Darn Good Veggies on behalf of Duda Farm Fresh Foods
Cook time: 16 minutes
Total time: 28 minutes
Servings: 4
Vegan Parmesan:
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Elote:
- 1/3 cup vegan mayonnaise
- 1/2 teaspoon ancho chili powder
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/4 teaspoon chipotle powder (optional)
- 1 pinch salt
- 4 ears Dandy Corn
- 2 tablespoons chopped cilantro
- To make vegan Parmesan: In small food processor or blender, pulse cashews, nutritional yeast, garlic powder and salt until it resembles grated Parmesan.
- Heat grill or grill pan to medium-high heat.
- In bowl, stir mayo, ancho chili powder, garlic, lime juice, chipotle powder and salt until smooth.
- Place corn on grill or grill pan and cook on all sides until corn is cooked and has grill marks, about 4 minutes per side.
- Spread corn with chili mayo then sprinkle with vegan Parmesan and cilantro.
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(Feature Impact) There’s just something timeless about a summer cookout with friends, family or neighbors. Whether it’s the sound of burgers sizzling on the grill or the smell of your favorite seasonal sides, the event invokes nostalgia and camaraderie.
While the spotlight may land on the burgers and barbecued fare, seasoned grill masters know the supporting cast matters, too. Makers of soft, delicious hamburger and hot dog buns fit to be the foundation of summer gatherings for more than 100 years, the bun experts at Wonder suggest a few ways to ensure your entertaining ventures are successful throughout the season.
Do What You Can Ahead of Time
Stick to a mix of easy favorites and make-ahead sides to keep prep manageable while offering something for everyone to enjoy. When possible, prep ahead of time so you can keep your focus on the fun and your attention on the hot grill. Chop vegetables, wash lettuce for burgers, make sure you have picked out the perfect buns, form and season beef patties and mix marinades the day before the big bash to avoid last-minute rushes around the kitchen.
Prep the Grill
Patience is key when it comes to grilling, as a properly heated grill is the foundation for good cooking. Give gas grills enough time to come to temperature, around 10-15 minutes, and allow charcoal to ash over completely. When grilling different types of food, it’s especially helpful to set up cooking zones – direct and indirect – so you can cook meat, veggies and buns differently or move finished food to one side, as needed.
Additionally, to help prevent sticking, lightly oil the clean grill grates before cooking. Using tongs and a paper towel dipped in oil is often more effective than coating foods with oil.
Use a Meat Thermometer
You may be a seasoned grill master, but guesswork can lead to mistakes, especially when cooking for a crowd. Avoid overcooked (or worse, undercooked) chicken and burgers by using an instant-read thermometer to help ensure meat is cooked safely while retaining its juicy flavor.
Grill Buns Correctly
Burgers and hot dogs are classics for a reason, but avoiding soggy buns and mid-bite fallout requires the right bun for the job. Striking the perfect balance of pillowy softness with the structure to hold their shape through every loaded topping, condiment and bite is key when choosing the right bun for the job. More than just a vehicle for grilled favorites, Wonder Classic Hamburger and Hot Dog Buns are a familiar taste that makes cookouts delicious and have held it together, literally and figuratively, for more than a century. In continuing its longstanding partnership with the USO through the annual Deploy the Joy campaign, you can keep an eye out through Sept. 12 for special packaging on select products with scannable QR codes for a chance to win a $10,000 Birthday Bash.
For great grilled buns, follow a few easy steps:
- Brush cut sides of buns with softened butter, mayo or both to help the bun brown evenly.
- Lightly salt the buttered side before grilling.
- During the last 2 minutes of cooking burgers or dogs, place buns cut-side down over medium-low heat for 30-60 seconds. Look for a light golden toast, crisp enough to hold up.
Let Food Rest Before Serving
After grilling, give meat a few minutes to rest before serving or slicing. This allows juices to redistribute throughout the food for better texture and flavor.
Layer Burgers, Condiments and Toppings
After toasting buns, add a thin layer of sauce to coat the bun then lettuce that’s been patted dry to remove moisture. Add cheese to the opposite bun and be sure to place the burger and other toppings in the center to keep moisture away from the bread, preventing sogginess. Follow this simple order for sturdy buns:
- Toasted top bun
- Condiment or sauce
- Cheese
- Burger
- Tomato and onion
- Lettuce
- Condiment or sauce
- Toasted bottom bun
From simple, practical menus to crave-worthy twists on classics, you can find more ways to host a successful summer barbecue by visiting WonderBread.com/recipes.
Photo courtesy of Shutterstock (grilling hamburgers)
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Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
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