This spring is amazing me in all sorts of ways. I’m noticing the light in a way that I never have before, probably because this is the first spring I’ve spent in this house.
I’m also enjoying spring foods in a new way this year. Our house is super close to the farmer’s market, and that really highlights seasonal foods. I’m gardening this year. Yay me! And after a bajillion snow days this winter, I’m even enjoying the consistency of going to school every single day. The spring colors have also really gotten to me. The yellows, the greens, the bright blues. I’m really digging them all.
Lemon seems like the most spring fruit to me. The color fits right in with my spring wardrobe and is probably even cool enough to hang out with grass, the way its dressing this season. After working hard on the garden (which I got complimented on by a random passer-by), lemonade is exactly what I
want need. Lemons are bright and spunky, and don’t need your permission for much of anything.
… so obviously, I made them into a doughnut.
Sometimes, I do this thing where I want everything to be the exact same color. It’s something I got from one of my students. He always matches… socks, shoes, tshirt, jacket, and hat. When I commented on this, he responded with, “Well, of course, I’m matching. I can’t go to school looking like no rainbow!” And while I love rainbows, some colors are just dying for you to go monochromatic. …so maybe I did use a yellow bowl with a yellow spatula and a yellow cutting board. I can’t be looking like no rainbow while I’m baking.
… And the theme continued into the doughnuts. The dough was lemon zest, filled with lemon curd, and topped with lemon glaze. And while the flavor was intense, intensity has never been a reason for me to run away from anything, but especially not doughnuts.
While those guys were getting tan in the sunlight, these guys are chillin’ Martha Stewart style.
Seriously lemon doughnuts are brought to you by Baked Doughnuts for Everyone. Words cannot express how great this cookbook is. I don’t get paid to say that. It’s just a seriously great cookbook.