Coconut Sour Cream Pound Cake from My Catholic Kitchen. Pickled Asparagus from A Day in the Life on the Farm.īrunchWeek Desserts: Caramel Apple Cake from Eat Move Make. Primavera Pasta Salad from It Bakes Me Happy. Macerated Strawberry Sauce from Amy’s Cooking Adventures. Grits au Gratin from The Barbee Housewife. Peach and Riesling Glazed Ham from The Redhead Baker.īrunchWeek Fruits, Vegetables and Sides: Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking. Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee. Instant Pot Shrimp & Grits from The Crumby Kitchen. Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla. Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.īrunchWeek Main Dishes: Everything Bagel Macaroni and Cheese from Love and Confections. Grand Marnier French Toast from Pass the Sushi Strawberry Lemonade Donuts from Strawberry Blondie Kitchen. Everything Bagel Crackers from Mildly Meandering. Steak and Egg Mini Quiches from The PinterTest Kitchen.īrunchWeek Breads, Grains, and Pastries: Cinnamon Twist Bread from That Skinny Chick Can Bake. Sous Vide Italian Egg Bites from Wholistic Woman. Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen. Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures. Its all very easy, but the web of nodes makes it clear how much work went into this project. You can just take some chocolate and put it onto the donut and then shake a jar of sprinkles to make it look tastier. Ham Egg Cups – 2 Ways from Big Bear’s Wife. 3D artist Abir 'Xeofrios' Dutta demonstrated a cool donut setup made with Geometry Nodes. Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.īrunchWeek Egg Dishes: Greek Asparagus Quiche from The Spiffy Cookie. I use bread flour in this recipe because it results in a slightly denser (and chewy…if that makes sense) donut, so you feel like you’re eating a real cake donut and not just regular chocolate cake that was shaped into an “O”.Take a look at what the #BrunchWeek Bloggers are creating today!īrunchWeek Appetizers: Cheesy Artichoke Bruschetta from Daily Dish Recipes. I also think donuts can seem intimidating to make yourself if you’ve never done it before and removing the frying factor also removes some of that stress and intimidation! While I still prefer fried over baked, these are super delicious and so easy to make…plus you cut down on a lot of the mess by baking and not frying. Today we have a recreate of my favorite childhood donut, but a baked version. A classmate had brought them into class for her birthday and my bratty 5 year old self pretty much dove for the triple chocolate donut, claiming it for myself.…and the donut obsession began. I think it’s exciting that donuts have gotten so fancy in the last several years with awesome shops like Doughnut Plant, VooDoo Doughnuts, Sidecar Doughnuts and so many others! I love a good, fancy doughnut with fun flavors, but am just as happy with a donut from any hole in the wall spot around town….just has to be tasty! (nor am I a stickler for the spelling…as you can see I’m annoyingly interchanging them even within this post…sorry not sorry!)Īlthough old fashioned ones are probably my favorite type of donut as an adult, as a kid it started when I was 5 years old and had my very first donut: a chocolate on chocolate cake donut with chocolate sprinkles. I definitely have my favorites, and these days I LOVE a good old fashioned doughnut that’s been fried in peanut oil (peanut oil is KEY when talking fried doughnuts) and encased in the thinnest layer of sweet vanilla glaze. I don’t know what it is about soft, rich, fried dough that I love so much but I can genuinely say (from straight up experience) that taking a dozen donuts to the face, in one sitting, would be no problem for me. Not that I don’t enjoy tasting sweets and desserts, because I do love tasting them, but usually just enough to get a sense of the flavors and textures and not to eat the whole thing or even close to it. I have always self-proclaimed myself as a non-sweets person after dinner I usually want meat/cheese/crackers and usually scrunch my nose up at cakes/cookies/pies. I feel like I could write (really bad) poems and songs about my love for donuts. Hi Guys! Today we have baked chocolate donuts for you! Oh the donut.
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