I’m alive. I’m well. I even made cookies today. Yes, cookies. Sugar cookies to be precise. Because really, I don’t have enough half-finished hobbies. I figured, adding one more would be just perfect. Variety is the spice of life afterall. So they say.
As I type these words, two rolled out doughs are in the refrigerator chilling out waiting to be cut out into the shapes above. Considering I spent a small fortune on cookie cutters yesterday I want to make the most of them. Besides, my husband wants me to make a T-Rex riding a bicycle, because he’s goofy like that.
I’ll be sure to post photos of the finished products. I predict that my biggest problem will be in not being so heavy-handed with the royal icing.
Yesterday was harder than I had imagined. I had a good cry and then I turned to baking for distraction. I settled on this gluten-free Chocolate Espresso Glazed Donuts with Sprinkles. It helped and I got to devour donuts right after it. Every little bit helps, especially if it contains chocolate.
I said I would, so I did.
My donuts didn’t look as delicious as the ones in the recipe I settled on, but they turned out delicious. As you can probably tell, they’re not a donut in its purest form – it’s definitely cake-like – but the illusion of it looking kinda like a donut was enough for me. I was satisfied.
This was also the first time I have ever worked with coconut floor and coconut oil (the cake definitely had a distinct coconut flavor to it), and it worked out just fine. Using a food processor definitely made it easier and I would definitely say that it’s a must for this recipe. To be honest, the most unruly ingredient ended up being the chocolate chips that I worked with. But overall, it was easy to make and not to mention, one you can have your husband help you with 🙂 (because you know he’ll be eating half of the loot anyway!).
I’ve pinned a whole heap of other donut recipes and will be experimenting a little bit more. I’m mainly looking at somewhat healthier options and definitely ones that doesn’t require too much sugar (and yes, I realize the chocolate chips from the above recipe doesn’t go towards that concept). So if you know of any tried and tested recipes, let me know! I would love to try them out for myself.
P.S. I’m partial towards chocolate flavored anything.
This is the only Belgian Waffle recipe you will ever need. Trust me. Serve it with some warm maple syrup and blueberries and your day is made. They keep really well too (if you’re lucky enough to have leftovers) and pops right into the toaster and viola! Waffles for days on end. Bliss.
On another food note, Zach has further experimented with other homemade ice cream concoction. After a brief hiatus after making our first batch, he hit the ground running and made two batches earlier this week. Bailey’s with Thin Mints and then an Espresso with Thin Mints. He so desperately wanted to make a chocolate mint with Thin Mints (even bought green food coloring) only to find that instead of grabbing peppermint essence, he got rosewater. Oops. So I think mint flavored ice cream will need to be put off for a few more days.
I’ve been very disciplined and told him that I will only one serving of each flavor. Any and all leftovers will need to be either consumed by him and him alone (which is a bad idea) or it should be brought to his work to be enjoyed by others. We really do enjoy making ice cream at home, but it goes without saying that eating all by ourselves will benefit nobody. So we are more than happy to share the dairy love. I think an ice cream social at our place is in order!
Next, I want to make our own donuts. So I’ll be in search of a donut tin around Brisbane this weekend. If anybody knows where I can get some normal sized and mini donut tins, let me know!
Greetings and salutations, good people of the Internet! How are you?
Me? Well, funny you ask. I’ve been busy making homemade ice cream, working 9-5, keeping myself out of trouble and counting down the days until my baby sister and her boyfriend arrive in Brisbane to visit us during the Easter Weekend. Hurrah! Visitors, family, fun times. Perfect recipe to celebrate the resurrection of Jesus Christ. I am so excited.
But yes, ice cream is being churned in our humble abode these days. I blame my little sister actually. She received an ice cream maker for her birthday back in February and ever since then her Facebook and Instagram has been filled with ice cream snaps. Jealousy cannot be denied so Zach and I splurged on one to attach to our trusty Kitchen Aid. We have so far made one batch of cookies and cream flavored ice creamery. Nom nom.
I highly recommend getting an ice cream maker – yes it’s laborious and it’s probably cheaper to just buy a tub of Ben & Jerry’s at your local IGA. But where’s the fun in that? You don’t get to see the magic as the concoction of half & half and whipping cream transforms itself into creamy goodness half an hour later. And it’s true, things taste better when you’ve had to wait more than 24 hours to taste it. Truth, truth, truth.
So here’s to months and months of enjoying homemade ice cream and perhaps even sorbet. Good times.
Last Friday, the City of Brisbane celebrated a belated Chinese New Year after Tropical Cyclone Marcia caused havoc and ruined Lunar New Year for everyone. Especially for those who craved dumplings. Namely, me.
So needless to say, I took the opportunity to enjoy a range of dumplings last week in celebration of the Year of the Goat/Sheep/Ram. I dragged my poor husband out of his workmate’s drinking session at the local pub and we ventured into Fortitude Valley without a real clue where we would head. Eventually we stumbled upon a restaurant that claimed that they had the “Best Yum Cha in Brisbane”. Well, that’s endorsement enough for us so we took a chance. We were extra hopeful since they had a dragon they used in those traditional Chinese dragon dances. I mean, that’s got to count for something, right?
I’ll save you all a detailed restaurant review, but I do want to say that I’ve had better. I know this is a little unfair, but I judge Chinese restaurant purely based on their fried rice. Unfortunately, this particular restaurant’s Special Fried Rice did not move my tastebuds. It lacked taste, personality and the umph I look for in my fried rice. Disappointing. Though, they do get an honorable mention for having delicious yum cha. But man, I can’t get over the fried rice. Such a bummer.