I make homemade yeast donuts once a year. It’s a big production that I subject my family to with much pomp and circumstance leading up to the big day –donut Sunday! But, for donut cravings that don’t LAND on donut Sunday, I make these fast and easy Fancy Donuts!
With a fancy donut, the art is not in the making, but in the decorating. This is how an ombré of matcha colored glaze and edible decorations take a store bought cake donut from boredom to stardom!
Fancy Donuts makes 12
What you need: 12 store bought plain cake donuts
3 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract
Edible petals/flowers (violas, lilac, blueberry, carnation, nasturtium, marigold, bachelor button, chive)*
White sugar pearls
Chocolate dipped pretzels
Edible Gold (if you want to be super fancy) What to do: Make the glaze: Add the powdered sugar to a medium mixing bowl. Whisk in the milk and extract until smooth. Divide the glaze between 3 bowls. Leave 1/3 of the glaze white. Mix in just enough matcha powder to the second bowl to make a pale green glaze. Mix in enough matcha powder to the third bowl to make a darker green glaze. Cover the pale green and dark green glazes with plastic wrap (pushing against the glaze to keep from crusting over). Dip and decorate the donuts: Working with one color of glaze at a time (white first) dip 4 of the donuts into the glaze and rest on a drying rack. Working while the glaze is still wet, decorate each donut with the flowers*, sprinkles, chocolate dipped pretzels and edible gold. Repeat the process with the remaining two colors of glaze.
*Go sparingly on the edible flowers…a little flower petal goes a long way!
I could probably name 100’s, but I get bored after 5.
Find all the inspiration, recipes, and pro tips all week long on my blog!
1. A Food-inspired Centerpiece
For a chic centerpiece on the fly, always look to the beauty of seasonal foods! Here, grapefruit just picked from the tree (or bought at the store) lined up like soldiers down the table maked for a striking centerpiece to a dinner party. Don’t forget to include your inspiration in at least one course so to inform the meal.
When you want to impress and get a little nostalgic at the same time this is the cake for you. This Grapefruit Meringue Cake is a Baked Alaska via Brooklyn –old school meets something pretending to be old school. Make one for every two people at your table to promote a little table talk!
Zing and beauty. A salad that will make you smile even on the dreariest of Winter days.
Spicy Winter Citrus Salad serves 4
10 citrus fruits (grapefruit, oranges, blood oranges, clementine, lime)
1 tablespoon honey
1/4 teaspoon cayenne pepper (more if you like heat)
1/3 cup pepitas (shelled pumpkin seeds)
Place your cutting board on a baking sheet with sides to capture all the juices as you remove the rinds of all the fruit with a sharp knife and cut each fruit crosswise into ¼-inch rounds. Remove any visible seeds. Arrange sliced fruit on a serving platter.
In a small bowl, whisk together the reserved juices from the fruit, honey and pepper. Salt to taste. Pour mixture over the fruit. Garnish with pumpkin seeds. Serve immediately.
NOTE: For a different look to this salad, why not try segmenting your citrus. Here’s a quick fun video to show you how!
Libbie’s Food Styling Props: When the food is so beautiful, you don’t have to do much. Floral fabric is from Fabrika Fine Fabrics. Citrus salad is on a vintage meat tray picked up at Habersham Antiques Market. Bowls with silver rim from the collection of Betty Anderson. Old enamelware serving spoon from an antique shop in Montana. Velvet ribbon tied through the spoon hole brought home from Paris.
Styling a holiday turkey platter can get mundane. Even a turkey doesn’t want to wear the same look every holiday season. Here are a few of my favorite color inspired looks for this years turkey presentation. All are fun and fast and fresh! Look 1: Persimmons Parsley and Sage. Choosing a stand alone beautiful fruit like persimmons makes your work easy.
Look 2: Kale and Pears. I love this simple green approach. The key is picking small pears and always…always cutting at least one open! Look 3: Cranberries and Kale. Who says a turkey doesn’t need a necklace! I strung cranberries for a necklace and draped it over the bird. Filled the cavity with a pretty leaf kale (because it will hold up) and then filled the cavity with loose cranberries. So fun! Look 4: Eggs and Rosemary. I love this hard boiled egg crown and one fun egg out of the cavity!! You could even circle the turkey with eggs, but that may be overkill.