Squash. Butternut. Acorn. Sweet Dumpling. Yum.
|Sweet Dumpling Squash|
|Mmmm...mushrooms, garlic and scallion...ready to get sauced!|
|Chocolate glazed donut|
Baked Chocolate Donuts...adapted from Lara Ferroni
2 cups unbleached flour
5 tablespoons cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
4 tablespoons butter, melted
1 cup whole milk
3 tsp vanilla extract
Grease donut pan with butter. Preheat oven to 350 degrees F.
Mix dry ingredients well to make sure that the baking soda and powder get evenly distributed and are not cakey or clumpy.
In another bowl, whisk together wet ingredients.
Add to the dry ingredients with a wooden spoon or rubber spatula, stirring gently to combine. Don't over mix or your donuts will be rubbery. And no one wants to eat a rubber donut.
Fill each cup 3/4 full. I use a piping bag, but it can get messy and my hands hurt. You can also use a spoon. Make sure not to cover the hole.
Bake for about 12-15 minutes. The donuts should be springy when touched. Turn out onto a cooling rack or plate before glazing. Sometimes we glaze, sometimes we sprinkle with sugar.