Mother’s Day Entertaining and a Recipe

May 3, 2016

It’s no surprise to anyone here that I’m a huge believer in brunch. Even better when it includes a patio and loved ones. For Mother’s Day, my friend Sarah Sweeney and I styled a simple outdoor brunch and it’s being shared over on Lauren Kelp today! To make things even sweeter, I’ve got a recipe for miniature baked donuts with a grapefruit glaze that you’ll want to be sure to make for your own Mother’s Day celebrations this weekend.

Head over to Lauren Kelp to view the full post and circle back around to grab the recipe for these sweet treats.

Mother's Day Outdoor Brunch | Rachael Adele Blog


For the donuts:
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cups granulated sugar
2 eggs, beaten
1/4 cup plain Greek yogurt
1/2 tsp vanilla
1 tbs olive oil
1/4 cup milk
1/4 cup grapefruit juice
1/4 cup lemon juice
1 Tbsp grapefruit zest

For the glaze:
1 cup powdered sugar
2-3 Tbsp grapefruit juice
1-2 tsp lemon juice
1/8 tsp salt

Preheat oven to 350 degrees F and grease your mini donut pans with coconut oil spray.
In a large bowl, combine flour, baking powder, and salt.
In a separate bowl, combine sugar, eggs, yogurt, vanilla, oil, milk, lemon and grapefruit juice and zest.
Mix wet ingredients with flour mixture.
Using a piping bag, fill each donut well about 3/4 of the way full.
Bake for 12-15 minutes, or until golden. Allow to cool completely.
In the meantime, prepare the glaze by whisking all ingredients together. Add additional juice if needed.
Dip cooled donuts into the glaze and place on drying rack to set.

Art director, stylist, lover of all things neutral. Here you'll find a curation of content about my journey of intentionality in personal style, wellness, home decor, and travel.

Loved y’alls post so much & this donut recipe looks amazing. Can’t wait to try it!

Loved y’alls post so much! And this donut recipe looks amazing. Can’t wait to try it!