There have been some food trends that I have been reluctant to join in. For example: kale, quinoa, and bacon in cupcakes…
Now it’s not that I don’t like kale, or quinoa, or bacon. I do. Especially bacon. It’s just that these foods are, well, just foods, and I don’t feel the need to use them in everything just because they happen to be trendy. Honestly, the trendy thing makes me resist using them all the more, which might be a shame because they are nice foods when used in the right places.
Take kale for instance. For me it doesn’t read that differently then spinach. But it’s not a bad vegetable. There are some places where it works, for example kale in a lovely, creamy, sausage and potato soup. This works. But, there are some places that it just doesn’t belong. For example, baked kale chips. Blech. I’m sorry if your a fan, but I personally believe people are eating these for health purposes and no one actually likes the things. And I know kale salads are really the thing, but I don’t love em’. They generally aren’t worth eating. Admittedly I find the texture of raw kale to be less then desirable and I also don’t put spinach in raw salads all that often either. I feel like both veggies are just so much more enjoyable cooked.
Quinoa is kind of the same thing. I’ve seen some dishes it’s fantastic in. Some dishes not so much. But I don’t feel the need to put it in everything just because it’s trendy.
And bacon in cupcakes…I’m sorry I’ve tried it. I don’t dig it. In fact, I attended a wedding where all the cupcakes except the gluten free, or vegan cupcakes had bacon in them. They were awful. There I’ve said it. Bacon+cupcake=awful. I’m actually an adventuresome eater, I will try pretty much whatever. But, that doesn’t mean that everything I try is good… Now if I find a bacon cupcake that ends up tasting good I will revise my opinion and let you know. But for now, keep the bacon with the eggs, or wrapped around a piece of chicken, or on a burger, or pretty much anywhere but in my cupcake.
Now there is one food bandwagon I’ve been wanting to jump on. This whole baked doughnut thing! I know it’s trendy, but this is a trend I get. Doughnuts, at home, from my oven, no frying required. I must confess that I loath frying things at home and rarely do it.. I hate the clean up, I hate the way my skin, the floor, and everything in the entire kitchen feels like it has an oily sheen after I’m done… I don’t even really like the smell after. But I love doughnuts (surprise surprise) but, they are generally fried. So baked doughnuts, a brilliant trend I can get behind.
I finally got around to actually trying the baked doughnut thing, the other night, on impulse, when I was craving a doughnut, but didn’t really want to run out and get them. Here is my honest assessment:
- Baked doughnuts are super easy to make and I love not having to fry them.
- Baked doughnuts have a really different texture then the yeasty fried doughnut. Not bad, but different. Honestly, to me they are much more of a doughnut shaped cake then a doughnut.
I’m not trying to discourage you from making cake batter doughnuts. Obvi- I am sharing a recipe for them today and I want you to make them. Doughnut shaped cakes are good. But, I’m honest with you my readers, and for me they don’t actually replace real doughnuts. They are kinda like their own new dessert category. So basically, today’s recipe is awesome. But, if you really want a yeasty doughnut, you probably should have a yeasty doughnut.
Today’s recipe is kinda like an old fashioned cake doughnut, with a-lota butter, maple, and some cinnamon sugar-ness going on. I have two options for you for topping. A nice mapel-y glaze and a roll in butter and more cinnamon and sugar coating. So jump on the bandwagon already, and let me know what you think!Print