Bake Twice Eat Twice

That sounded so much more clever in my head a few minutes ago.  But, it is true, none-the-less so we’ll go with it.

On Saturday Mr. T. had a hankerin’ for donuts.  We have essentially relocated to 10 miles from everything and on a Saturday morning it was just too much work to actually *go* somewhere for donuts.  So I made some baked mini cake donuts.  They were fantabulistic!  Oh!  They were melt in your mouth, sinfully wonderiffic. 

Here is the recipe I created from several different sources and my own ingenuity:

1 1/2 cups all purpose flour

2 tsps baking powder

1/2 tsp baking soda

1/4 tsp each of nutmeg, allspice, ginger, ground cloves

1 tsp cinnamon

1 egg

1/2 c. milk

1/2 c. melted butter

1 tsp vanilla

1/2 c. white sugar

1/4 c. brown sugar


Preheat oven to 350 F.

Combine wet ingredients including sugars.  Sift together dry ingredients.  Fold wet and dry ingredients together gently (as in creating a quick bread).  It’s okay if there are lumps, they work themselves out in the oven.  Using a mini muffin tin, fill cups about 1/2 full. 

Bake 12-15 minutes.  

Mean while melt 1/2 c. butter in a small bowl.  In second bowl stir together 1/2 c. white sugar, 1 tablespoon cinnamon.  (Feel free to add dashes of ginger, nutmeg, allspice, and clove if you wish.  I just wanted the pure cinnamon sugar on Saturday.) 

When donuts are out of the oven quickly dump the tray into a large paper bag.  The donut should release quite easily but may require a little assistance if they have formed “tops” sealing them into the cups.  Once donuts are in the bag drizzle the melted butter over the top of them.  Yes, right into the bag!  Then dump in the cinnamon/sugar mixture.  Roll down the top of the bag and shake gently to coat the donuts with butter and cinnamon/sugar.  When well coated shake onto a serving platter and enjoy.  Oh, my goodness!

So, that was bake/eat one.

Tonight I made some fabulous banana bread–I omitted white sugar and substituted an equal amount of brown sugar and omitted butter and substituted an equal amount of oil (I wanted a really moist bread).  For the thopping I chopped up pecans, almonds, and cashews, and threw in a handful of salted sunflower seeds.  Looking around the kitchen I spied the bag of remaining donuts and yummy butter/cinnamon/sugar topping.  I also spied my mesh sifter.  Yes, I did it.  I dumped the bag right into the sifter and strained out the whole donutes leaving the topping and smaller bits to go into my nut mixture.  I spooned the banana bread batter into my big muffin cups and topped them each with a 1/4 c. of this delicious nut/cinnamon topping goodness. 

That was bake/eat two.

Maybe a better title would be one topping two ways? 

Anyway, with some cream cheese the banana bread is fantastic. 

What else is going on?  My house is torn apart with the construction project that has no end.  Evidently a 5 day timeline is just sort of a guess.  Since today ended day 14.  The pantry *may* be done.  We’ll see.  None of the other projects are though.  Grrr.

We will be having a pow-wow tomorrow because someone left an open container of acetone on my BRAND NEW island wrecking the finish on the right corner.  GRRRRRRR.

Mr. T. found out he is one of 3 of the new recruits who will be released into duty next week.  He thinks this upgrades his seniority and is cautiously optimistic that he might not have to work nights.  I’m holding my breath.  It will be fine and we will make whatever he is assigned work.  Please let it be 1st or 2nd though…

In IF news the RE doesn’t want to do a trigger this month so we are back to square one with just taking letrozole.  Today is day 11 (I think) so we’ll see what, if anything, happens. 

Okay, I’m off to other pursuits.  Do go bake one or both of these yummy treats soon!


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