If you follow me on Pinterest (if not, check me out here), you'll see that from time to time I get the urge to pin desserts. I will look at board after board pinning dessert upon dessert. And yet, I don't make any of them. Why? Because I really don't want to ingest 18-24 cookies, a pie that serves 4-6 or any other "mass quantity" dessert. I'm still trying to go strong with this "eating better" goal I'd set for myself since I'm still about 10-15 lbs over my pre-preggy weight.

Enter Pinterest and micro recipes. 

After eating a totally healthy (and seriously delicious) chicken salad made by Chris, I thought I'd woo him with some kitchen talent of my own. For the past few days, I'd been pinning micro dessert recipes and had just found a micro blueberry cobbler. Oh yeah, that was so going to happen.

Filling

• 3/4C blueberries
• 1/8C sugar
• 1tsp flour
• 1 tsp margarine or butter
• 1TBSP water
• 1TBSP lemon juice

Topping:

• 1/4C flour (you could even use gluten-free flour and make this a GF dessert)
• 1/2TBSP sugar
• 2/3tsp baking powder (I used 1/3 cream of tartar, 1/3 baking soda)
• pinch of salt
• 1TBSP margarine or butter
• 1TBSP milk
• 1/4 egg (I scrambled an egg and measured from that)
• 1/3ts almond extract

Extra:

• 1t Brown Sugar 

Method
1.Preheat oven to 375.
2. Combine filling ingredients in a microwave safe dish and mix until the mixture is boiling and thickened, stirring every minute or so. This took about 5 minutes in my microwave.
3. Mix together dry ingredients in a small bowl with a fork until well combine.
4. Melt margarine or butter and mix with wet ingredients in a separate bowl.
5. Mix wet and dry ingredients until doughy.
6. Spoon dough over blueberry filling in blobs
7. Sprinkle extras on top
8. Bake for about 18-20 minutes until the extras are caramelized and the topping is cooked through and fluffy.

I've tried my fair share of recipes on Pinterest and none have turned out as good as these gluten-free doughnuts! I made these for the second time this week just to be sure that they really are amazing and they just keep getting better and better! Prairie Hive's recipe is definitely a hit in my house. I used King Arthur Gluten-Free Flour ($8.99/box) whereas she used a Williams-Sonoma brand (Cup for Cup at $20). The doughnuts turn out cakey but a light and airy cakey consistency, kind of like a pancake! Add the glaze to it and you'll no longer have to go to Krispy Kreme. The dough itself only uses 1/3 cup of sugar and the glaze uses 1 cup of powdered sugar. Not too terribly sweet and I imagine you can even reduce the amount of sugar in the glaze.

Here is the recipe:

Makes 6 donuts, so I doubled this recipe for my dozen

• 1 cup GF all purpose flour (I used King Arthur Gluten-Free Flour)
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon butter, melted

Vanilla glaze

• 1 cup powdered sugar
• 1 teaspoon butter, melted
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract