Baking

Today is National Doughnut day which means you must make these…this weekend. I honestly never pay attention to this day or that day because it seems like every single day it’s something else. Also, who came up with these designated food days? Where’s the calendar where all these days exist? And if it’s just some rando person coming up with them, then can I come up with a dedicated day? Mine will probably be sort of specific…like, Skip-Work-And-Pet-A-Corgi-Day, or Let’s-Make-Pie-Day-And-Give-It-To-Our-Neighbor-Day, or Let’s-Get-Our-Nails-Did-And-Then-Eat-Tacos-Day. Basically my days have a lot more to them than just eating one type of meal or food item…they’d be adventure-driven. Anyway, that’s not going to happen so here’s a recipe so you can just make doughnuts. Everyone and their mother HATES deep-frying foods. I do too, actually, so much so that I’ve contemplated buying one of those counter fryers but then I thought about my thighs and reconsidered. I’ve been working out and eating lettuce wraps for the past couple months and one fryer addition could ruin it all. These baked doughnuts require no fryer. Thank heavens! And they’re easy to whip up. I’d say they’re lighter in texture, more similar to a super light and fluffy …

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