What if your favorite slasher movies were all based on real stories? What if the final girls, the last girls standing (often covered in blood) at the end of the movie, were all real women left traumatized and alone after surviving the horrific events? This book supposes just that.
Lynnette Tarkington is a real-life final girl who survived a massacre 20 years ago, and it has defined every day of her life since. And she’s not alone. For more than a decade she’s been meeting with five other actual final girls and their therapist in a support group for those who survived the unthinkable, putting their lives back together, piece by piece. That is until one of the women misses a meeting and Lynnette’s worst fears are realized–someone knows about the group and is determined to take their lives apart again, piece by piece.
For this book, I decided to make a support group staple – donuts.
Blueberry Glazed Baked Donuts
- For the Donut Batter:
- 1 ¼ cup All-purpose flour
- ½ cup cornstarch
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream
- ⅓ cup whole milk
- 1 Tablespoon butter , melted
- 1 Tablespoon oil
- ½ cup blueberries , fresh or frozen
- For the Donut Glaze:
- 5 to 6 Tablespoons milk or heavy cream
- 2 Tablespoons blueberries , fresh or frozen
- 2 cups powdered sugar
- 1 pinch salt
Preheat the oven to 400 degrees Fahrenheit and grease donut pan.
In a large bowl, combine the dry ingredients.
In a small bowl, combine the eggs, sour cream, milk, melted butter, and oil. Whisk until the wet ingredients are well combined. Add them in a single addition to the dry ingredients and mix with a spatula or spoon until smooth.
Transfer the batter to the donut pan. Fill each cavity of the donut pan between ⅔ and ¾ full. Add a few blueberries to each donut, spacing them evenly and dividing them between the dozen donuts
Bake the donuts in the preheated oven for 8 minutes. A toothpick inserted into the center will come out clean or with small crumbs attached.
Remove the donuts from the oven and allow to cool for 5 minutes. Using a small spatula or butter knife, gently loosen each donut from the pan. Move the donuts to a wire rack to cool slightly. They should still be warm when they are glazed, but can be allowed to cool a bit until they are easier to handle.
While the donuts cool, mix up the glaze. Add the milk or cream to a shallow bowl with the blueberries. Using the back of a spoon, crush the berries and break them apart until the berries are reduced to very fine pieces.
Add the powdered sugar and salt to the cream mixture. Mix until a smooth glaze forms. Spoon over donuts.