Donuts, Snownuts, and Pizza(nuts?)

Sometimes, you just gotta behave like children.

Sometimes that means gawking ecstatically at the barely there dusting of snow on the ground when you wake up in the morning.


Vanilla Buttermilk Baked “Donuts”

Sometimes behaving like a kid means impulsively deciding to make the first recipe that crosses your feed that day, even though you have brunch plans, and even though you already have a ton of leftovers to use up, and even though… In this case, that recipe was one for baked buttermilk vanilla donuts, sent to me by Ginger Beer. Recipe here.

And then running off for Sunday brunch with a visiting friend (thanks again, Ben) smack in the middle of making said donuts. In my haste to scamper out the door into the very last of the snowfall, I barely finished setting the dough to rise.


After baking the donuts (and holes, of course) as the recipe called for, and after glazing them with a lovely vanilla glaze I threw together, we discovered that baked donuts, well… aren’t really donuts.


So we fried them, too. And re-glazed them. Matt helped.


In the end, we ended up with still-not-quite-donuts, touched with “caramelized glaze” from the re-fry.

The moral of this story: donuts are a fried food.



Maybe behaving like children means inviting friends over to watch the Simpson’s Burning Man episode and eat pizza. Or maybe it’s insisting on making not one, not two, not even three, but alas, FOUR mini pizzas for only four people total. FOUR. Matt just rolled his eyes. But what can I say– I had four crusts, and four pizza ideas, so, here we are.

I’ve made a few different doughs for pizza (and I recommend SK’s really simple pizza dough) but tonight I used Clarity’s secret recipe, so I’ll have to ask her if I can share it. 😉

The best thing about pizza night (especially when you make FOUR) is getting to use up little bits of odds and ends you have lying around. This works especially well because most homemade pizza is thin crust, and therefore best with a relatively sparse scattering of toppings. (Note: slice things as thinly as possible. It helps a lot.)

Tonights flavors include:

Leftover buttermilk paprika chicken with Poblano peppers, mozzarella, and tomato sauce.


Artichoke, goat cheese, red onion, and rosemary pizza with cilantro pesto.


Pancetta, Pecorino Romano, parsley, green onions, a dash of balsamic vinegar, and tomato sauce.


And, not pictured yet, the same leftover chicken with red bell peppers, red onions, cilantro pesto, parsley, and mozzarella.

Guests are here, and my 5 year old attention span has run out. Till soon!



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