I had a lunch date set up with a 44 year old
man ladyboi today who proceeded to not call, text, or anything remotely human. I wasn’t upset with him flaking out (I kind of expect it out of men in the 21st century). I was pissed off that he didn’t bother to respect me enough to call with a lame excuse. Plus he had been asking me out for near (nigh?) on a year. His loss. One strike rule.
I consider the 21st century to be the Age of Communication. It isn’t hard to text or call. Sheesh.
In my pissiness I immediately began searching Pinterest for donut recipes. I wanted to jam to Jezabel while whisking my dang dough and work out my angst. It didn’t help that I had just returned from a $240 oil change either. They replaced a leaking fuel pump pressure regulator which was leaking gas all over a coil which could cause a spark. Thanks to the guys at RoadMart for always giving me excellent service.
I found a fabulous donut recipe to use in my Wilton donut pans. The basic recipe is one I’ll be able to rework and turn into other amazing creations.
My best friend Diane mentioned I should start a new blog for my cooking and other odds and ends. I used to have one for trucking, but I grew bored with it. So here ya go, Di!
I used this recipe from Brooklyn Farm Girl and absolutely fell in love with it. I ate so many donuts I was barely able to finish my beer. I know, right?!
1/4 c vegetable oil
1/2 c buttermilk
3/4 c granulated sugar
(1/4 c granulated sugar separate for coating the donuts)
1/2 tsp salt
1 tsp baking powder
1/2 tsp vanilla
1 c all purpose flour
Grease donut pan (I use the Baker’s Joy spray with the blue cap)
Mix all ingredients sans flour until combined.
Stir in flour mixture 1/3 at a time until smooth.
Fill pans 3/4 and bake at 350 degrees for 15 minutes.
*the donuts may look undercooked, but do the toothpick test.
Let them sit for about 5 minutes then roll each donut in sugar until coated. Eat immediately or store appropriately.
What I love so much about these donuts is that they aren’t overly cake-like which I personally hate. They have a very good texture and are kind of spongey without the pound cake density. I hope I’m making sense.
I really recommend this recipe. I doubled the batch. Why did I double it the first time I tried it? I figured if it was gonna suck I’ll make sure it will suck double time. LOL Yeah, I know.
Before I say happy baking to you, dear reader, I named this blog what I would if I had an actual storefront. (Dreamin….) I have a beagle-coonhound called Belly who is a sweetheart of a princess, and also rides with me on the truck. She cleans my floors for me as I drop things. What a goil!