Let’s talk for real.
Life is getting a little crazy.
Between taking some evening classes, traveling for work, pretending to know what a snowboard is and trying to figure out if “modern lodge chic” is really what I’m going for in my barren living room or if it’s ultimately just “garage sale driveway chic”, I’m running out of time to send you recipes!
But believe you me, magical things are happening in my kitchen.
I conducted another bake-a-thon this past weekend where I made cakes, cookies, bread and pastries. And I crammed it all into one action-packed day while packing and cleaning the house simultaneously.
I hope to get them out to you soon but have a hectic few days ahead. I think on this trip, I’m going to try to take you with me. Although photos of conference rooms may not be all that exciting, I’d still like you to see what I’m up to.
And I’ll be sending you something delicious mid-week regardless, so be ready.
One of my experiments this weekend was to make a berry-fied cake, but without putting the berries on the inside. So I put them outside.
Don’t “ew” me!
It was totally delicious. It’s like I made a life size Homer Simpson donut. Mmmm…berry cake-donut…
But I can understand maybe why others don’t do this often. Not super popular visually outside of a Mardi Gras Cake. But look at that crumb. A work of art.
Oh, and then there were these donuts.
I adored my last batch with better-than-Krispy-Kreme glaze but wanted a slightly puffier actual donut.
So boy, did I make big ones. I made a softer dough with less flour and rolled them super thick before cutting in the hopes that they’d rise hugely to yield a fluffy product.
They were definitely fluffier than my last batch. The 350F oil temp fried my first few to dark golden and crisp outsides. I dropped my oil temp to 325F and fried them quickly to get a light, soft exterior.
And although the insides of the lighter ones were creamy and dreamy, it wasn’t until I took a bite of the darker ones that I realized what flavor the darkness gave! The flavor was more rounded and deep. It really was the favorite, even with a less soft center.
Now, how do I get the outside crispy and brown to add flavor while keeping the inside soft and creamy?