I’m closing in on my last few days at my current job. It’s been a lot of hustle, bustle, and balancing my other commitments while I squeeze out the last remaining hours as a payroll specialist. I won’t miss the stress of this job, but I will severely miss the people.
I’ve worked with some pretty incredible co-workers and they have turned into friends. I honestly don’t know what I’ll do without my work bestie. I’m going to miss all the paper clips thrown at me, texts from five feet away, and Christmas carol sing-alongs when we are working late. She was The Shining twin with me and the Kendall to my Kylie. Halloween will never be the same.
And then there is Jane—hilarious, sarcastic, and authentic, Jane. She has been my number one supporter of my blog and is never bored to hear about my weekend. Plus we have a connection in that we grew up in the same small town in Oregon, and we both had a 90’s-tastic childhoods. She gets it when I talk about butterfly clips and Wish Upon a Star.
She also has the CUTEST son, Jacob. I’ve called him Jake a few times and he was quick to correct me. He talks non-stop and has interests that range from ninjas to Star Wars™. Let me tell you, I’ve learned a lot from Jacob. Things such as but not limited to: Batman™ doesn’t have ears and in fact DOES possess superpowers, the T-Rex is a day sleeper, being a Jedi™ is a legitimate career choice, and Target® is funner than Disneyland.
I had them over to make donuts this weekend and it was a blast. Aside from the blistering heat, we got to talk for longer than a few minutes at a time and eat deep-fried Marionberry Basil Donuts. If you’re Jacob, you only ate the icing off the top.
I used this recipe for the dough by Lara Ferroni. She is a donut genius. I’m giving you my Marionberry Basil glaze for the icing which is inspired by Blue Star’s Blueberry Bourbon Basil. Which is…… SO GOOOOOD. Just don’t make this recipe when it’s 100 degrees outside and you don’t have air conditioning.
Marionberry Basil Donuts
If you have time, this recipe is a must try. Deep-fried donuts, the only way to have them, with a marionberry basil glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
3 heaping cups of marionberries (or blackberries if none are available)
1/2 cup granulated sugar
1/3 cup chopped basil
6-8 cups powdered sugar
1/2 package cream cheese, melted to drizzle
Instructions
Place the whole marionberries in a medium saucepan with the granulated sugar. Place over medium heat until the juices have rendered from the berries (about 10 minutes). Stir vigorously making sure as much juice comes out as possible. Pour over a sieve separating the juice from the seeds.
Place the berry juice with the basil in a blender (or just use an immersion blender if you have one) and blend until the basil is almost unnoticeable.
Let the mixture come to room temperature before adding the powdered sugar one cup at a time until it becomes a glaze consistency.
Keywords: basil, blackberry, deep fried, donuts, doughnuts, glaze, marionberry
