Here’s what I’ve been up to this week:
The kitchen partner had a birthday and I made the biggest cake I’ve ever attempted. His special request this year: vanilla cake with strawberry filling on the bottom, carrot cake with cream cheese filling in the middle, and poppy seed cake with custard pudding filling on the top layer. By the time it came to candles and cutting the cake I couldn’t even look at the thing. It gave me strong appreciation for the folks who regularly tackle cakes. I don’t have the endurance for it.
Later, a quick weekend visit to Duluth to enjoy the last warm days of October. I. Love. Duluth. I love walking in Canal Park. I love the soups at Amazing Grace Bakery. I love Lake Superior. I love that the kitchen partner takes me there after super stressful weeks. Best place ever.
I drafted a business plan and finally put my day dreams of a sustainable, green, locavore media company on paper. It’s color-coded and fondly called “The Warren Buffet–or how my crazy hippie eating habits take over the world.” More to come with this later…
I made cranberry apple donuts with my brand new donut pan. If you don’t own one of these, add it to your wish list today. Recipes popped up all over in the past few weeks for homemade cake donuts. Baking them is as easy as muffins, far less intimidating than a pot of hot oil, and in the end still as tasty. The fresh cranberries and applesauce combine for a moist cake donut perfect with a cup of warm tea.
Cranberry Apple Donuts
1 Â½ C. whole wheat flour
Â¼ C. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 Tbsp. maple syrup
1 Tbsp. sunflower oil
Â¼ C. plain yogurt
Â½ C. chunky applesauce (I used our homemade sauce, instructions here)
1 C. fresh cranberries, washed and roughly chopped
1. Preheat oven to 325Â° F. Lightly spray donut pan with non-stick spray.
2. Combine flour, sugar, baking soda, baking powder and cinnamon in a large mixing bowl. Add egg, maple syrup, oil, yogurt and applesauce and mix until just combined. Fold in cranberries.
3. Pour batter into donut pan, filling wells 2/3 full. Bake 10-12 minutes or until a toothpick poked into donut comes out clean. Allow to cool in pan for 10 minutes before removing donuts to a cooling rack.
*Note* I glazed half of the donuts with a confectioner’s sugar/milk frosting, however enjoyed the un-frosted donuts just as well. If you need some extra sweet, mix 2 Tbsp. confectioner’s sugar with 1 tsp. of milk and drizzle over warm donuts.