Dunking Donuts

Peggy Grosser — Wed, 11 May 2011 22:55:18 +0000

babycakes plain cake donut w/vanilla icing

Starting with page 120 titled Donuts! Donuts! Donuts!, I devoured the new Babycakes cookbook – Babycakes Covers the Classics. I made the plain cake donut with vanilla icing. It was flawed (I forgot to add the carefully measured out coconut oil sitting on the counter) but fabulous, and I can’t wait for the next batch. If it tastes this good without the oil, I can only imagine how good the real recipe will be.

I used less sweetener, as I usually do, but will also experiment with using less oil. I did remember to oil the pan – there is something so appealing about the perfectly formed, pleasingly plump donut shapes dropping effortlessly out of the mold. While not exactly a health food, these donuts are gluten-free, dairy free, and baked – not fried.

Roasted Fennel

Peggy Grosser — Thu, 04 Nov 2010 16:50:39 +0000

If you’re new to fennel, or looking for a new twist, roasting is a great way of preparing this vegetable. It’s great as a salad topping or served on its own.

1 fennel bulb
1 tbsp olive oil or canola oil
sea salt

1.Remove the leafy green tops from the fennel bulb. Slice off the hard bottom section.
2.Slice the bulb into 1/4″ pieces, about 1/2″ long.
3.Line a baking sheet with parchment paper. Spread the fennel pieces on the parchment.
4.Drizzle a teaspoon of oil over the fennel and massage with your hands until the pieces are lightly coated, adding more oil as needed.
5.Lightly salt.
6.Cook in 350 degree oven for 25 – 30 minutes, until fennel is browned.

food for thought

Dunking Donuts

Roasted Fennel