My first ever post! Funfetti Donuts!

So this blog has been a long time coming… seeing as I have had the site since the beginning of the year. But between work & a really busy year, I haven’t had the time — or energy — to get it all going.

Anyway, welcome! My name is Callie. I am a 25-year-old Califronia girl living in Los Angeles… although sometimes I think I belong in the south, but we will get into that another time. I am the food stylist/photographer and a recipe developer for the website and cookbook company Hungry Girl. It’s a guilt-free recipe landmine filled with TONS of recipes for every craving you could ever have and more — oh and you can eat them and still fit into your skinny jeans. You can find all of the photos I take for the website, (I became the food stylist around fall 2010, so anything after that is done by me.) in addition to a ton of recipes I have also developed for the company at www.Hungry-Girl.com. (And sign up for our free daily emails!!) The job is something I literally fell into. I was a Media Studies/Journalism Major and Film/TV Minor at San Diego State University when I first met Lisa (aka Hungry Girl herself) at a book signing ( I was a HUGE HG fan beforehand) and I didn’t give up until she hired me. I am persistant like that — and I was lucky the job fit me like a glove. The Hungry Girl staff is made up of a small group of incredibly driven, talented, and compassionate women I love to death!

Anyway, so that’s my day job, even though I am lucky enough to find it odd that I call it a job because it’s just what I do — which is why I created this blog. I have a passion for food — all kinds — although I love to stick to a low-calorie/fat diet, I do not have any problems indulging in things I don’t get to eat very often. For example, most of us at Hungry Girl are pretty strict with our diets, except for my office mate and best friend — who can eat whatever she wants and still remain stick thin — who will bring in super-fatty baked goods we all try and have just a bite of while she eats multiple! Why can’t that happen to us all!? Anyway, I try not to beat myself up for a bite or two (or twelve) of the decadent sweets she may bring in to us. You gotta live a little right?

Through MUCH trial and error throughout my life so far, I have learned how to find a healthy balance for my eating habits — and I want to share my tips and recipes with you all! It’s not an easy thing to master, and while I am no expert, I do find myself coaching friends and family on living a healthier lifestyle. I thrive on workouts (but don’t spend unrealistic amounts of time at the gym) and love to find a way to make seemingly decadent food a guilt-free food!

Now, for my first post, lets go back to that point I made about indulging in decadent foods every once in a while — and in moderation. Remember that tiny but eats what she wants friend I mentioned earlier? Well her birthday was last week, and in honor of her birthday AND Funfetti Week, I made her baked Funfetti donuts! While they are baked and better for you than a real fried donut — they aren’t something you want to choose for breakfast each morning, but they are one darn good treat! Enjoy!!

Frosted Baked Funfetti Donuts

Funfetti Donuts (recipe from: Cookies & Cups)

Ingredients:

Donuts

2 3/4 cup Funfetti Cake Mix

3/4 cup low-fat buttermilk

2 large eggs

2 tablespoons melted butter

Frosting

1 cup Betty Crocker Rainbow Chip frosting

3/4 cup rainbow sprinkles

Directions:

Preheat oven to 425 degrees. Spray a donut pan with nonstick spray.

Beat all donut ingredients together until smooth. Transfer to a ziplock bag and cut one corner off. Pipe donut batter into the pan — filling each about 2/3 full.

Bake 7 – 9 minutes until lightly browned and tops spring back to the touch.

Let donuts cool 5 minutes. Turn pan over to release donuts.

Put frosting into a wide bowl and microwave 30 – 45 seconds, until softened, but not completely melted.

Place sprinkles on a plate.

Dip each donut into frosting covering one side and dip into sprinkles. Continue with all donuts and let them cool and set. Then eat up!

MAKES 12 DONUTS

Per donut

* nutritional information calculated with entire cup of frosting and 3/4 cup sprinkles, although neither may be used in full.

353 calories, 11.25g fat, 350mg sodium, 59g carbs, 0g fiber, 43.5g sugars, 2.5g protein

email

10 thoughts on “My first ever post! Funfetti Donuts!

      • Omg huge. After finding her baked butternut squash fries recipe, I make it all the time! And she turned me onto shirataki noodles, which I loooove. My favorite is sauteeing the noodles with a little parmesan cheese, salmon and peas or corn which might sound weird, but I love it. Her site is great!

  1. Pingback: baked funfetti doughnuts. | Cooking Pics

  2. Hi! Saw your link at Cookies & Cups when I was over there commenting a minute ago. I use the donut recipe and love it. I saw this was your first post so I thought I’d say welcome to blogging! My blog is actually newer than yours, I took a few years off and just started back and love it! Hope you’re having fun with it too!

  3. Pingback: 10 doughnuts pour lesquels vous vendriez votre mère | L1FO.ma

  4. Pingback: Friday Favorites | Ali Damron

  5. Pingback: Happy 1st Birthday CC! Fit n Funfetti Protein Pancakes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>