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Milwaukee fog

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Fog over Lake Michigan, Chicago

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Homemade loaf & blueberry jam

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Milwaukee spring

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Coffee Art

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Lake Pleasant. Carefree, Arizona

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Elements Restaurant at The Sanctuary Resort. Paradise Valley, Arizona.

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Vegan Blueberry Doughnuts with Blueberry Lemon Glaze

These are delicious and super easy. Some of Pillsbury’s products are surprisingly vegan. Use their biscuit dough to make these delish vegan donuts.

INGREDIENTS

Doughnut

- Pillsbury Jr. Flaky Dinner Rolls (they’re vegan!)

- Grape seed oil 

- Chopsticks (to make hole in doughnut and remove from put)

Blueberry Glaze

- 1/4 cup frozen blueberries, thawed but not drained

- 1 1/2 cup vegan confectioners’ sugar

- 1/4 teaspoon vanilla extract

- 1/2 teaspoon fresh lemon juice

- 2 teaspoons vanilla almond milk

DIRECTIONS:

Doughnut

- Turn on stove to medium heat. Pour oil into medium sized pot about an inch and a half deep. While the oil is heating, open can of store bought biscuits and poke hole into middle of each biscuit

- When oil is hot, drop biscuits into oil 2-3 at a time

- Use chopstick or knife to make definite hole in the middle while cooking.

- Lift edge to confirm brown on one side and flip until brown on the other (with chopstick, of course). This usually takes like 2 minutes.

- Remove from pot.

- Repeat for all doughnuts!

Glaze

- Once the donuts are cool, it’s time to make the glaze. Place the thawed blueberries in a large bowl and crush them with a spoon.

- Remove and discard the skins but keep the juice.

- Add in the confectioners’ sugar, vanilla, lemon juice and almond milk and stir until the ingredients combine to form a pretty purplish glaze.

- Drizzle, pour or brush the glaze over the donuts and devour.

Enjoy!

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Eat

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Home

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Bright

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Sunrise

Look at you 🌞 #Milwaukee #thanksmke by the_real_chelsea http://ift.tt/1l7DClA

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Just a girl and some flowers

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Sunday

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Chicago style

Beautiful to behold: the anatomy of a classic deep-dish pizza.