I don’t know if you’re in the Jelly Doughnut or NON Jelly Doughnut camp, but I can tell you that I am EMPHATICALLY in the Jelly Doughnut Camp.

My husband is a non jelly guy.  Of course.

I am a fan of pretty much all doughnuts, but jelly ones are the best.

Not only is it a doughnut WITHOUT a hole in the middle, but it’s ALSO filled.  So you get extra all around.

What is even the point of doughnuts with holes? You’re basically paying for air.  True story.

Speaking of paying for air, would someone please tell my son that no one in their right mind would pay money to feed a pet that lives inside an iPod?

When you decide to be a parent, someone should prepare you for situations like your son nearing tears because he has to go to bed before his iPod dragon hatches it’s eggs.  Because what happens when you’re unprepared is, you start laughing and then your kid cries, which makes you laugh so hard you snort.

And then you’re that mean mom laughing at her crying kid, while his iPod dragons hatch unattended and never get fed.

These muffins have the flavor of a cakey type dougnut, and are filled with raspberry jam and covered in superfine granulated sugar.  You could totally use powdered sugar, but I prefer the look and texture of granulated.  Just give it a couple pulses in your blender and you’ve got this stuff — it’s great!!

Feel free to use any jelly/jam/preserves you like, but I went with a good quality raspberry.  And I’m totally going to go Ina on you and say USE GOOD JAM.  I mean, if you’re going to eat a big glob of the stuff, you want it to be good.

Jelly lecture over.  Make the muffins!!

I used THIS cupcake corer to cut the middles out of my muffins instead of a knife — I love it!!

Enjoy and have a happy Monday!!

So, I have this sickness about recipes.

What it is, is when I find out that someone has a good recipe for something, I get obsessed.

O.B.S.E.S.S.E.D.

I don’t know if it’s jealousy, or the fact that I have to know ALLLLLLLL the things, but I once I find out someone has a tried and true recipe…it’s over.

I will be emailing, Facebook messaging, and perhaps even sending a courier pigeon to obtain said recipe.

I will watch you sleep and leave creepy notes in your mailbox composed of newspaper clippings.

(Okay, that part was an exaggeration.  I’d just write the note by hand — cutting all those letters out cramps my fingers)

(Also, I am deathly afraid of birds, so the pigeon thing was kind of a lie too.  Sorry about that)

So when I found out that someone I know makes really awesome sugar cookies, I was on the case.

But it turned out that she was more than willing to hand the recipe over.

Then I was kind of disappointed.  I kind of like wearing a ski mask and peeking in people’s windows.

Kidding.  (Sort of)

These cookies are rolled sugar cookies, which everyone needs to have a great recipe for.  They don’t spread while baking and are absolutely perfect for all occasions.

I covered these in a simple glaze and sprinkles.  Because sometimes, you need a dang sprinkle cookie.

They’re soft, but not crumbly, sweet but not too sweet, and the frosting sets up so there is no gooey mess on your fingers.

The sprinkles add the perfect crunch.  And also, they make my face smile.

Want a few thirtyish?

I like to use Wilton Nonpareils (HERE) because they are a bit larger in size and crunchier.  And I am never without my flour shaker when making rolled cookies — it spreads the flour nice and even and keeps me from using too much.

You can purchase Buttery Sweet Dough Emulsion HERE.  Most stores like Michaels and Hobby Lobby carry it as well.

Enjoy!!