I’ve never been the biggest fan of donuts; but mini donuts are a different story. What is it about miniature foods that has people eating and craving things that they normally wouldn’t? I’ve seen mini burgers and tacos on restaurant menus, while teeny tiny cupcakes are now a bakery staple. Maybe people think that because they’re smaller, they’re not as much of an indulgence. That doesn’t really matter to me because, let’s face it: miniature foods are just damn cute.
I’ve seen Mini Powdered Sugar Donut Muffins before. They were all over Pinterest a while back. I added them to my ever growing, never ending list of things I want to bake and I finally got around to making them last week. Boy, was it worth the wait.
Like I said, I’m not the biggest donut fan, but I’ve always had a soft spot for those little powdered donut holes that came in the white and blue box. We had them in the house sometimes when I was growing up. I really enjoyed the messiness of them more than anything. White-tipped fingers and sugary mustaches were a favorite past-time. The crumbly, softness of the sponge with the snowy, powdered sugar surrounding is such a great combination.
I’ve had a bag of cocoa nibs in the cupboard for quite some time now. I knew I wanted to try them (which is why I bought them in the first place) and they’re supposed to be really good for you: as in “superfood” good for you. So naturally, I do what any 21st century human being would do and started Googling. One of the first articles I came across was on Serious Eats. A little gem all about what cocoa nibs are like and what to do with them. This description is what reminded me of that little bag I had at the back of the cupboard and caused me to rush off to the kitchen, grab a whisk and a mixing bowl and start whipping up a batch of pancakes.
If you had to eat one thing for the rest of your life, what would it be?
Ah, the question that so many have asked, answered and debated. My response has always varied as I go through love affairs with different dishes or foods. Bread and mashed potatoes have always been quite high on my list of favorites, more recently anything from guacamole to seaweed salad have been the foods that I CANNOT live without. But one dish has always had my heart. From the neon boxed variety to the best baked Classic Macaroni & Cheese, I don’t discriminate. Any type of cheese, any kind of pasta, anytime. What do I wish I could eat for the rest of my life? Mac & cheese.
One of my resolutions this year was to read more cookbooks. More specifically- to read the cookbooks I already own. I have SO many. I’m not exaggerating when I say I have A LOT of cookbooks. (I can’t really bring myself to count because I don’t want to give my husband an actual number.) I want to sit down and properly read one of the cookbooks from my collection. It’s not often enough that when I buy or receive a new book as a gift that I actually read it from cover to cover. You can see that while I have read some (evidenced by the tabs sticking out of the books, marking the recipes that I must try) I have not read enough of each book. So here is my first attempt at keeping my resolution!
In the great cookie debate, I think that you’re either a chocolate chip or an oatmeal raisin person. Most cookie people are quite loyal to their favorite- with both sides completely convinced that their recipe is superior to all others. I find it really difficult to claim that I have the best recipe for anything, but what I can claim is a damn good one. I’ve searched and researched and tried loads of Oatmeal Raisin cookies in my day. I even made Oatmeal Raisin Cookie Pancakes to fill the void of the missing perfect cookie. Most that I’ve made before have either been too soft or too crisp and never have the delicate balance between the two that I look for in a great cookie. This recipe will give you all of that and more. They were so good that I couldn’t even bring myself to share- with anyone.
These cookies are extremely easy to throw together and won’t taste like how simple they are. They have crisp edges and a chewy center, full of plump raisins and speckled with cinnamon. When you bite into one you are instantly transported to childhood. I think parents around the world would give these cookies to their children instead of their chocolate-dotted rivals because if a cookie has oats and raisins in it, it must be healthier than the others. These remind me of the best version of a bakery cookie. They are so pleasing to all, both young and old and will disappear from the cookie jar as quickly as they come out of the oven. Don’t skip on the chilling time however, that is what keeps the cookies tall and dome-shaped with a chewy middle rather than flat and crispy. And who wants that in a perfect Oatmeal Raisin cookie?