Vanilla Donut Holes

Who doesn't like a sweet breakfast? We've made these quite a few times in the past. They came back around because we're on spring break from homeschooling this week! This mama has been sleeping in and feeling much more indulgent with our breakfasts. Yum!

Donut
1 1/3 cups all purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1/4 cup oil
1 egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
2 Tablespoons milk (more or less to desired consistency)

Mix together all the dry ingredients then incorporate the wet until well blended. Put tablespoon size drops into your cake pop/ donut hole machine.
While they're cooking, stire together glaze ingredients. Dip warm balls into the glaze and dry until crusted.

Nutella Cupcakes

I teach cake decorating at our local craft store. It's a pretty fun little side job that gives me a reason to get me out of the house for a little bit each week. Part of the curriculum I teach requires me to make cupcakes one week and a cake the next week. Being generally opposed to settling for cake mixes and bored of the usual vanilla and chocolate options, I am often on the look out for new recipes to take to class with me. This week was no different. I got it into mind that I wanted to have Nutella cupcakes to take with me. Who doesn't like Nutella, right?
After much searching I didn't find anything I was satisfied with so I revamped a recipe myself and got this! Oh my goodness! You have to try them! For class I covered them with the class buttercream but at home I just put a dollop of extra Nutella on top. Amazing! Try them! You'll love them.

1 1/3 cup all purpose flour
1/3 cup cocoa powder
1 cup sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup  nutella
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350 degrees. Mix all the dry ingredients together in a large bowl. Mix in the oil, Nutella, eggs and vanilla until completely incorporated. Should be nice and thick at this point. Slowly mix in the sour cream and milk until a uniform consistency. Pour into liner-filled cupcake pan. Bake for 20-25 minutes, using a toothpick test to check for done-ness. Top with whatever sounds great and enjoy!