Wednesday, May 23, 2018

Wednesday Birthday Cake Baked Donut



I have to admit that out of all the donuts I've tried so far, this is my least favorite.  It's not bad, but I'm going to tweak a couple of things the next time I make them.  I'm going to share the recipe, however, in hopes that you will give it a try and see what you think.

The first problem with this donut was that I think there are too many sprinkles.  First you add sprinkles to the batter but it makes the batter turn a greenish-gray color.  And then you add sprinkles to the top after glazing.  Next time I think I will just add sprinkles to the top and not in the batter.

The second problem was that the recipe says it makes 8 donuts and I did that but I think it could be more like 10.  The batter for 8 donuts fills the donut depressions too much and then the 10 minute baking time is not enough because I think they came out a little underdone.

So, with those two changes, I might just like them a bit better.  But here is the promised recipe:



BIRTHDAY CAKE BAKED DONUT

1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. almond extract
1/3 cup granulated sugar
1/2 cup buttermilk
1 large egg
2 Tbsp. unsalted butter, melted
2 tsp. vanilla extract
1/4 cup rainbow sprinkles (this is what I'm going to eliminate next time to see what happens)

Preheat oven to 350 degrees.  Spray the donut pan.  Set aside.  In a medium bowl, whisk together the flour, baking powder, baking soda, and granulated sugar together in a medium bowl.  Set aside.  

In a larger bowl, whisk the egg and buttermilk together until smooth.  Add the melted butter along with the vanilla and almond extracts, whisking until completely combined.  Add the flour mixture to the wet and stir till just combined - do not overmix.  Fold in the sprinkles (if using).

Transfer batter to donut pan wells.  Bake for 9-10 minutes.  Remove from oven and transfer to a cooling rack placed over a large baking sheet to catch the dripping glaze.

Glaze:  Combine 1/4 cup milk, 2 cups confectioner's sugar, 1 tsp. vanilla, and 1/4 tsp. almond extract together.  Dip the top of each donut into glaze and return to rack.  Let set for a moment and the dip again.  Sprinkle with more sprinkles on top while the glaze is still wet.

There you have it!!  

Today was shopping day for the ingredients to make the meals from yesterday's menus.  I've been thinking about pantry shopping lately and how it seems unreal that just a few years ago, I didn't have a very well-stocked pantry.  I would just get a few things that related to what I was cooking and set them aside for when I needed them.  But building a pantry is, I believe, an absolute must.  To begin is kind of daunting because we really don't know where to start.  But a good place to start is to look around at what you use most often - if not on a daily basis, how about weekly?  

For example, I mostly cook from scratch so there are ingredients that are pretty common to most recipes - some kind of oil, salt, flour, tomato products, onions, garlic, etc.  So I first make sure that I have those available.  The next step is to actually build the pantry and what I mean by that is once you have the basics on your shelves to use in your cooking, whenever you take that item off the shelf and open it (say olive oil, for example) have a place to write down somewhere that you will need to buy another bottle of olive oil on your next shopping trip.  It's not good enough to take the last bottle off the shelf, open it, and see that it might be a while until you use it up, you need to begin to fill in that place on the shelf that now doesn't have that bottle of olive oil.  And better yet, if you can buy a couple of bottles with a little extra money then you won't have to worry about it for a while.  The same goes for canned goods.  I tend to use a lot of canned tomato products - pastes, sauces, diced, etc. - for that, I like to buy a case of those items and then it's quite a while before I even have to think about buying them again.

And this is how you would be handling each product in your pantry.  Every time you take the last bottle or can off the shelf, fill in that space with the same product.  Then it will always be available for you and no more last-minute runs to the market.  I think the exception to this is paper products (especially toilet paper).  Buying these items on a regular basis and really stocking up is smart.  With these products you don't want to wait until you reach for the last roll before you buy more!!!!!!

A pantry is your insurance.  It's for those times when you just don't have the money to buy a lot of food but still need to get the meals on the table.  It's for those times when you don't feel well and there isn't anyone to go to the store for you.  It's for those times when a storm hits and you're out of power (and so is the store) and you still need to eat.  And for any number of scenarios.

Again, just do your homework.  Think about what you cook/bake with on a regular basis and begin to stock and build a pantry so that you don't even have to think about whether or not you're ready for whatever comes.  : )

Lastly, something pretty to share:

I took this photo early this morning of our Azalea.  The scent perfumes the air from morning to evening.  Gorgeous!

And this beautiful teacup one of my sisters bought for me at a garage sale.  Can you believe she only paid $1.00 for it?!  It's so pretty and I had tea from it this afternoon while writing some notecards.  : )

Well, I believe that is it for this day.  It's been a busy and good day today.  So grateful to be a homemaker.  Thanks for stopping by!!!!  God bless.







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