Happy Friday! We made it! This Friday is especially happy because this is the last full week I’ll work for a while. My next three weeks, I have at least one day off (and one week I have TWO! Living the dream right there). I’m going to go ahead and apologize in advance for all of the exclamation points I’m using today, just in that kind of mood! 🙂 !!!!!
I’ve been crazy forgetful this week. Just look at Wednesday’s post! Oh. Right. There isn’t one. I have no excuse other than, oopsies! Today’s post is coming late and almost didn’t come at all. I received a huge box of gluten free goodness from Udi’s yesterday and I may have been too excited to focus! I know, a box of food in the mail isn’t normally that exciting, so let me put this into perspective — they sent me FOURTEEN (!!!!) delicious goodies to try. I was too focused on creating GF garlic toast, inhaling a box of cookies, and preventing myself for going back for cinnamon toast that I never wrote this up last night. This morning, I was too focused on which bagel I wanted to try that I ignored the recipe sitting on top of my shoes. Needless to say, if you ever need to distract me in a scavenger hunt or bait me in a game of capture-the-flag, just put out a plate of bagels. I’m powerless against them.
What does all of this have to do with today’s recipe? Not a thing. Just chatty today. I recently posted a recipe for low fat strawberry shortcake, but like I said before: Josh and I have extreme philosophical differences when it comes to strawberry shortcake. His views on it needing angel food cake are flat out wrong, but I wanted to to make some amount of concession and make him a “cakier” version. I always have donuts on my mind, so the two ideas squished together and these delicious little guys were born. You may think 24 donuts is excessive, but trust me — you want as many of these as you can get. Oh. And do yourselves a favor and don’t skip the drizzle of Nutella on top! Total yum.