Happy National Eat Pie for Breakfast Day!

P1030477Ok, I don’t know if it’s a National Holiday, but it’s definitely my favorite post Thanksgiving tradition, so it should be national holiday. Forget getting up at the crack of dawn to fight people at the store. Today we’re relaxing after a day of eating too much and making a huge mess of our kitchen and house in general.

I’ve also just done a mini shop update over at my Etsy store. Several scarves are available and will ship in plenty of time for Christmas.

Hope you’re all enjoying a quiet day of pie, video games, and naps.

xo, S.

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Sunday Breakfast

I don’t know what your ideal Sunday looks like, but mine includes watching drinking coffee, watching Sunday Morning, a little knitting, reading the Sunday New York Times, and eating some sort of delicious treat. That’s where these doughnuts come in. I posted them in my Friday roundup, only to realize late Saturday night that I had no powdered sugar on hand. No bother! Instead I consulted this recipe and combined the two. Cinnamon has been a huge craving through this whole pregnancy, and waking up to the first nips of fall in the air demanded it’s spicy sweetness. The brown butter gives added depth and balances out the sugar coating. Besides, Joy and Tracy are great friends, and uniting their recipes is something cooking and baking is all about, sharing, adapting, and enjoying.  Even the Bear, aka pickiest eater ever, enjoyed a few bites.

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The doughnuts are lightly sweet, but the real sweetness comes from the coating. Here are some instructions on how to brown butter. Don’t have buttermilk? Just combine 1/2C whole milk with 1 1/2T distilled white vinegar. Let it sit while you combine the other ingredients and it will be clabbered when it’s time to mix the wet stuff. I browned all the butter at once and divided it.  2T for the doughnuts, and 4T for the coating. You may want to round up to 7T to make sure you have exactly 6T in the end, but I found that to be unnecessary.

Baked Cinnamon Sugar Doughnuts with Brown Butter (adapted slightly from Joy the Baker and Shutterbean) makes 6

Doughnuts:

1C all purpose flour

3/4t baking powder

1/4t baking soda

1/2t salt

1/2t ground cinnamon

1/4t freshly grated nutmeg

1/3C sugar

1 lg egg

1/2C buttermilk

6T butter, browned and cooled, divided (see note above)

1t vanilla extract

Coating:

1/2C sugar

1t cinnamon

1) Preheat oven to 350 deg F. Lightly grease a 6 doughnut pan.

2) In a small pot brown all the butter and allow to cool slightly.

3) In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Set aside.

4) Whisk together egg, buttermilk, vanilla, and 2T of the browned butter. Pour the wet ingredients into the dry and stir until just combined.

5) Fill the doughnut pan with the batter (I just use a regular spoon for this). You want the well to be about 3/4 full.

6) While the doughnuts bake, whisk together cinnamon and sugar in a small bowl.

7) Bake doughnuts for 10-12 min. Remove from oven and allow to cool in pan a few minutes before removing. Once out of the pan brush remainder of butter on doughnuts and coat with cinnamon sugar mixture.

8) Enjoy warm.

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New Adventures

It was a whirlwind of a summer for us. One in which the three of us scattered to 3 different corners of the world, only to be reunited just as summer was wrapping up. Needless to say, we had some lost time to make up for. Our first order of business was to embark on a journey to North Cascades National Park. Visiting national parks is something we wanted to establish as a family tradition, and finally being reunited after 4 months apart, it seemed like a fitting time to start.ImageImageImageImageImageImage tradImageImageImageImageImageImageImage