The great fried donut project. I have been wanting to do this for years. Sometime over the weekend while searching for a(other) zucchini recipe, I came across a zucchini cake donut. I was ready to tackle frying at home. I was going to be brave. So I read and researched a bit more on the great subject of donuts. Cake, raised, fried, baked, filled, glazed, sugared, or plain? I knew the answer to which one I would make. Spoiler alert: not the zucchini cake donut (yet, anyhow). I have been on the quest to find a good honey dipped (or honey glazed) donut for years. The answer was tucked away on page 97 of my grandmother (and her two sisters’) cookbook. I tied my red striped apron on and got to work.
Breads, Muffins & Donuts
It has been a challenge to find moments during the full days to share words, pictures and food with you! I am working on finding a better system to do this! I am feeling less foggy, more alive, and there is a pep in my step. It is a wonderful feeling which, frankly, just kicked in this past week and I sure hope it sticks around! Let me share with you some cinnamon rolls. There is no added sugar in the filling for these gems! What? I know, NQGBebe was a bit skeptical, too! Let’s go!
Donuts, how do I love thee? I will always rank a plain donut, fried in lard (of course), as my number one favorite donut of all time. When I came stumbled across this recipe from Something Swanky, I simply had to try it. After all, it was a Monday with a major storm headed toward our way.
The third baking bootcamp challenge by Joy the Baker & King Arthur Flour was to bake up a few gruyere and green olive stuffed rolls. I am not going to drag this out – I was intimidated. So, so scared to work with yeast which is super sensitive to the environment, time and temperature. Add in a slightly cranky (yet still adorable) baby and we just have ourselves a full day of entertainment!