I've been wanting to make these donuts for a while… I saw them on Pinterest via The Skinny Fork but those are Vanilla Bean. I didn't have Vanilla Bean Paste so I just swapped that with vanilla extract. I'm guessing they taste very different from each other, but these donuts with extract are still pretty good and are worth sharing. I also didn't have Whole Wheat White Flour so I used All-Purpose flour… so it's probably a little less skinny. Ok I should probably say that I didn't use a Donut Pan either, because I don't have one…. so as you can see, this recipe is pretty flexible depending on what materials you have. If you have the bolded ingredients above, maybe you should check out the original recipe for the Vanilla Bean donuts! Because those are about 120 calories, and mine are most likely not as low calorie, but still skinnier than regular donuts. Anyway, let's get started!!! 

Skinny Vanilla Donuts
Inspired by The Skinny Fork recipe
Marietta May

Donuts:
1 c. All-purpose flour
1/8 c. sugar
1/8 c. honey or sweetener
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 large egg
1/4 c. plain fat free greek yogurt
2 tbsp. skim milk
1.5 tbsp. softened unsalted butter
1 tsp. vanilla extract

Vanilla Glaze: 
1/2 c. powdered sugar
1 tbsp. skim milk
1/2 tsp. vanilla extract

1) Preheat oven to 325º F and grease a cookie sheet or donut pan.
2) Mix all of the dry ingredients in one bowl.
3) Mix the rest of the ingredients (all the wet ingredients) in a separate bowl, then add to the dry ingredients.
4) Gather the dough in the bottom of a ziplock bag (or piping bag) and cut off a corner. 
5) Pipe out some dough in whatever donut shape you want on the cookie sheet or pan. 
6) Bake for 10-15 minutes.
7) Mix all the glaze ingredients together while donuts are baking.
8) Take the donuts out, let cool, then dip one side in the glaze to coat. Let the donuts sit untouched for the glaze to harden.


Scroll down to see pictures! 
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Dry ingredients only
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Wet ingredients
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Don't worry about the Yogurt chunks left in the liquid mixture! Also, mix this with the wooden spoon otherwise it will all get stuck in the whisk.
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Makeshift piping bag on the non-stick cookie sheet… sorry it's not prettier! :)
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I made your regular old donut shapes because I'm boring… but that doesn't mean that you can't have fun with shapes! Tip: In the oven, the dough will spread out (covering the hole), so to keep shape, pull them out halfway through baking to push them apart again and repair the hole.
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Let them cool on cooling racks for about 10 minutes before glazing. I didn't have enough dough to make more than four doughnuts, so I tried to make little donut holes but they turned into doughnut drops, haha.
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If you have extra glaze leftover, spoon it out evenly onto the donuts!
 
 
Hello everyone! I browsed through multiple different sources to find the simplest cherry pie that I could find. It came right out of the Joy of Cooking cookbook by Irma S. Rombauer and Marion Rombauer Becker. Warning: lots of dishes were used in the making of this pie…and it is kind of time consuming! But what good dessert isn't time consuming!? I was lucky enough to get some leftover dough so I made easy Cherry turnovers!! But let's focus on the pie :) I hope you find this recipe useful!


Note: I also doubled the recipe used in the cookbook because I like more cherries in my pie… but it was a little too much so I changed the recipe to be about perfect.


Cherry Pie
Adapted from the recipe in Joy of Cooking
Marietta May

9-inch pie pan
Butter dough: homemade or store bought (and enough for a top and bottom)
5-6 cups fresh sour cherries
2-3 Tbsp cornstarch
1/4-1/3 c. water or fruit juice
1 c. sugar
A couple drops of almond extract
1-2 Tbsp unsalted butter
1 egg
1 Tbsp sugar

*Prebake the pie crust! This is crucial* Maybe 325º for 20-30 mins?
1) Preheat the oven to 450º F.
2) Roll out two balls of dough (one will be the bottom, another the top) with flour on a hard surface and let sit while you work on the filling.
3) Wash and pit all of the cherries. If you don't want whole cherries in the filling, cut all the cherries into small pieces.
4) Combine the cornstarch and liquid (water or fruit juice) in a separate bowl, mixing until smooth. Add sugar and almond extract; mix. 
5) Pour the mixture into the bowl of cherries and let sit for 10-20 minutes. If you don't want a lot of juice in the pie, you can drain the cherries a bit. Or if you like it with lots of juice, leave it in the filling.
6) Take one circle of dough and place it into the pie pan. You may want to poke a few holes in the bottom with a fork, just to be safe :) 
7) Place the liquid mixture with cherries into the pie pan. Flatten them down as much as possible.
8) Dot the filling with the butter
9) Place second circle of dough (with some fork holes) or lattice on top of cherries and close the edges down.
10) Make an egg wash with the egg (beat it in a small bowl) and brush it on the top of the pie. Sprinkle the sugar over the top.
11) Put the pie in the oven on a cookie sheet for 10 minutes, then reduce heat to 350 and leave the pie in for about 40 more minutes or until golden brown. 



What I would do differently: I used about 8 cups of cherries, and I thought it was slightly too much. I doubled the liquid mixture too, which oozed out of the pan the whole time it was in the oven. So I would do less of that (the recipe seems to use roughly the correct amount for the amount of cherries). I used whole cherries, and even though it was pretty, I wish I had cut the cherries into smaller pieces.




Scroll down to see pictures!






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I'd say about half of the time the seeds don't come out on the first try. Really make sure that the seed is out; it's very important!!
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Remember to let the liquid mixture soak the cherries for 10-20 minutes!
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Want to learn how to make a lattice? Check out Cooking Guide's youtube video: http://www.youtube.com/watch?v=2Jv8BGw31Cg
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And voilà! An easy, delicious cherry pie.