Deadlines. Colds. Finally catching up. Fall break. No school. Not on the calendar. Mom fail! Deadlines dropped. Behind again. Maple baked donut testing with Hal. For Dad. Needs maple extract. No where to be found. Amazon Prime? Text Oh, Ladycakes for maple extract recommendation. Frontier Co-op. Call Whole Foods. Run to Whole Foods. Maple flavor secured. Read more
Sara of Cake Over Steak organized an epic #virtualpumpkinparty today with over 70 bloggers. That means 70 new pumpkin recipes just hit the WWW. Kim K., this is how you break the internet. I’ve used that joke before, haven’t I? I’m nothing if not consistent. So consistent my friend Adam, husband of The Vanilla Bean Blog, said I might as well call myself The Donutmartha. He’s right. I’ve posted my fair share of baked donut recipes. I was actually surprised to realize that I’d never worked on a baked pumpkin donut before. In another life, I’d like to have a baked donut truck. Read more
I like round food. Pizza, baked donuts, biscuits. I guess I should clarify, I like round food with flour. Wheat flour if possible. I’ve passed this trait on to Hal (along with my stubbornness). Couldn’t some of my better qualities seep through to her? The good news—meal times are rarely, if ever, a fight, as long as I get food on the table fast enough. In that case, she’s exactly like her dad. Food. Now. You can see how this is a problem for someone who likes to make everything from scratch. Read more
“Take a step back. You’re standing too close,” I texted my mom. She sent me a picture of a painting she was working on, worried that she’d added too much detail to the foreground. It’s a line I’d learned from my art teachers over the years. I’d heard it so often, it involuntarily came out. “It looks fine. Just take a step back. You’re standing too close.” Read more
Nothing quite says touchdown! like glazed chocolate donuts. Am I right? You should definitely add these gems to your Super Bowl menu. The fellas will go gaga over them. I’m only kidding. Make them now, or tomorrow, or any other day. But maybe not for the big match. Not kidding—I just found out the Super Bowl is this Sunday. Read more
This post is sponsored by Horizon Organic. All opinions are my own. Have no fear. I’m not selling out to the big man, only working alongside a company I already use and love. If you’re down with Horizon Organic Milk as much as I am, here’s a $1 off coupon. Holla!
Sometimes when I say things like “holla” or “holla back youngin, woo woo!”, my husband reminds me I’m a 70 year old trapped in a 20-something year old body. The Martha Stewart Show was my favorite show in college. He may be on to something. Read more
If you’ve been around here long enough, you know I like my donuts baked not fried. I know, I’m an anomaly (apart from the fried donuts I recently found at the farmer’s market that nearly made me forget about these). I also like one good recipe per baked treat. And when it’s all-natural too, my heart goes pitter patter. So, in honor of National Donut Day (Friday), I made baked donuts. Naturally. Read more
What do you get when you cross a pregnant donut lover with a craft blogger over at The Proper Pinwheel? A surprise baby shower with baked donut holes on a DIYed pinwheel. Myself along with a bunch of my favorite craft bloggers are having a virtual baby shower today to celebrate Lexy and her sweet baby girl on the way. If all goes as planned, Lexy and I will have our littles only a week or so apart. They’ll soon become best friends after we move to Denver next summer (fingers triple crossed). Read more
Breaking news these days—the babe slept in her crib, therefore her room, for the first time this week. All by herself. We’re lame and already miss having her in our room. She also only woke up once to feed. And then slept in the swing the next morning, which she’s hated abhorred up until this point. Sweet, tiny victories. I took advantage of having both hands free and made doughnuts from Ashley’s new book, Baked Doughnuts for Everyone. Read more
On Saturday mornings we have this unspoken rule that breakfast must come out of the oven, the waffle iron, or the cast iron griddle. Though sometimes it comes out of the car. Kev and Hal pick up donuts for themselves and a croissant for me. Special is the name of our weekend breakfast game. Read more
What will you be known for? Me? Most likely waffles with wheat flour. Baked Donuts with wheat flour. And homemade lattes that rival the $4+ variety. Now up on the bar, a Peppermint Mocha—the drink that first turned me on to coffee. It was high school. Senior year. I was walking through Target. Have I told this story before?Read more
Today marked the start of the farmer’s market season in Oak Park. I’ve been looking forward to this day for weeks. I even popped out of bet a little earlier—with excitement. And the weather was just perfect for a walk. My graduate school husband got a couple homemade donuts—while I got some asparagus, rhubarb, and black raspberry jam. Perfect Saturday morning.
We love asparagus minus it’s after effects, if you know what I mean. It is super easy to cook. Very versatile. With a quick 10 minute cook time. You’re gonna love this recipe, if you can even call it that.
Bunch of fresh asparagus spears (support your local farmers!) Drizzle of olive oil Sprinkle of sea salt
1. Preheat oven to 425°. 2. Wash and dry asparagus. Break off hard woody ends. 3. Place on baking sheet covered with foil for easy clean up. 4. Drizzle with olive oil, and sprinkle with sea salt. 5. Bake for 10 minutes. Enjoy.
TIPS • This recipe is so basic, it’s easy to dress up. Try adding lemon or orange zest, lemon juice, orange slices, garlic slices, balsamic vinegar, or parmesan cheese. • If you overcook your asparagus, they will no longer be spear-like, but limp and soggy and a little less nutritious.
PS—Do you notice anything different around here? The ole blog was in need of an update. I’m trying to do it myself with the little web knowledge that I have—scary! If only it was as easy as cooking asparagus.
I didn’t go to school to study it. I’m guessing you didn’t either. (On the off chance that you did and can somehow still tolerate this space, I apologize for all the cringe-worthy sentence structures.) Yet somehow we’re all editors. I guess we’ve always been editors to a degree—choosing what we share and what we don’t. But now it’s forever stained into the internet—into your blog, your Instagram feed, and Facebook wall. It’s neatly housed in one space—to be read, to be enjoyed, to be critiqued as a body of work reflecting your life. Read more
I started baking in high school. But I really started baking after getting that pink bible of a King Arthur Flour Whole Grain Baking Book in college. I made my first galette, trifle, and rock hard rolls from that book. Rock hard because I used boiling water, like a true novice, to activate my yeast (112° seems like boiling water when you grow up under the Texas heat). My mom still buys an extra set of rolls during the holidays as a backup to mine. That was 10 years ago. Read more
It’s invisible internet friends baby shower day for Jessica of How Sweet It Is—the well loved lady who taught us all a thing or two about how to get creative in the kitchen. She has mad chops in the recipe department, a plethora of sprinkles up her sleeve, and a babe inside ready to partake in all this goodness. But not until we’re done celebrating. And there’s lots of celebrating yet to be done. Read more