This week has been SO FULL for Tim and I. In the absolute best way possible.
Monday we had our first food photography gig with Zebra Restaurant in Charlotte and we are STOKED about how the photos turned out! We also got to have dinner with two of our wonderful new friends from the small group we joined last fall. They’re big dreamers like we are and it was so fun to sit and chat and dream about future travels and business ideas!
Tuesday we met with a bunch of fabulous local photographers at a little meetup at Heist Brewery in NoDa – definitely worth a visit – the atmosphere was so fun! (More about our little meetup next week!)
Wednesday we had a meeting with a wonderful bride as well as a consultation for getting new carpeting in our house! (The lime green, brown, and dirty beige carpeting that’s 1970s original has got to go!) Tim and I also got to have a rare date night out for margaritas, mexican food, and many a brainstorm about our business.
Thursday I had the most wonderful time with my hair stylist as she trimmed my shaggy locks and we chatted about all things from adoption and going into the mission field, to the ups and downs of everyday life and God’s hand it all of it. We laughed that after 6 years or so of her doing my hair, we’re just now realizing that we really are kindred spirits – the best kind of realization!
After that, Tim and I chatted with our friends Jonny & Michelle – the fabulous husband and wife photo duo that make up Paper Antler (if you’re not familiar with their work, you should go check it out!) They’re starting a new and exciting venture called Weddings for Freedom and we are SO thrilled to join them in opening a chapter here in NC. The mission is to join forces with other local wedding vendors and each donate $1000 per year to a local organization that works to fight modern day slavery. It really feels like God is opening the door to do something big with this vision that they have – we’re so privileged to be a part of it! Imagine how much a chapter of 15 or 25 or 45 wedding vendors could donate to fight trafficking within their own community – what a huge impact that would make! If you know any wedding vendors across the US that might be interested in joining our stand against human trafficking, send them to Weddings for Freedom! Help us spread the word! We’re excited to see how many people will stand with us.
All that to be said, I’m ready for a bit of a mental and emotional break this weekend. What about you? How do you unwind on your days off? Any particular places you go, people you see, foods you eat? I think these donuts are perfect for a lazy weekend treat – enjoy!
Lemon Glazed Blueberry Donuts
Ingredients
For the Donuts
- 1 C all-purpose flour
- 1 C whole wheat pastry flour or use all all-purpose flour
- ½ C sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp lemon zest
- 4 tsp fresh lemon juice
- ¾ C non-fat buttermilk We never have buttermilk, so I cheated with this method using lemon juice and discarding 1/4 c of the full cup that was made
- 2 eggs lightly beaten
- 3 tbsp butter melted and cooled
- 1 tsp vanilla extract
- ⅔ C fresh blueberries I used frozen, but they did turn my batter a lovely shade of blue!
For the Glaze
- ¾ C confectioner’s sugar
- 1 tbsp fresh lemon juice
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.
- In a bowl, stir together flours, sugar, baking powder, salt, and lemon zest. Set aside.
- In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries.
- Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared donut pan. Fill about ⅔ full. (I think it's easier to spoon the batter into the donut molds, but that's just because I'm lazy!)
- Bake for 10-12 minutes or until edges of donuts just start to turn golden brown.
- Remove from oven to a wire rack to cool for 5 minutes before removing from pan.
- Repeat until batter is gone.
- While donuts are cooling, stir together all glaze ingredients until smooth.
- Dip cooled donuts in glaze. Allow glaze to harden before serving.
- While these donuts are best served fresh, leftovers can be stored in a loosely covered container. (We found that they were definitely best the day-of!)