Typically, I hate July. It's an irrational hatred, but present nonetheless.
However. The first has fallen on a Sunday, which is oddly motivating to me. So last night I decided to make the best of a shit month that's following a handful of shit months, and institute a Self Betterment Plan to end all previous Self Betterment Plans.
I've made a list of Self Bettering Things I need to be doing daily but don't, it's my plan to do them every day during the month of July as a way to train myself into taking better care of myself (and also get myself back into a hard core writing schedule). And if I am successful by 95%, then I get a big ass reward for my 28th birthday (and hopefully, a bunch of really good habits). So far today, I've done everything on my list. ONWARD TO VICTORY.
 |
| LET'S GO, CANADA |
 |
I almost ate all of them today, they're that good. To contribute, Mom made a pepper, onion, cheese omelette and Dad made Awesome Bacon, and I dusted off the grind-n-brew and we had Fancy Coffee. Basically, it was Rock Your Face Off Breakfast. Mom and I set the table with fanciness, and a grand time was had by all.
 |
| Sheeeeeit |
 |
| You... you gonna drop any of that bacon, friend? |
 |
| thanks, Mom! |
And, a very exciting shirt came in the mail on Friday:
All good stuff.
Now it's off to continue getting over this weekend of sickness, soreness, and womanhood. yay.
As for you guys: Make these doughnut muffins!
Cinnamon-Sugar-Doughnut Muffins
From The Back in the Day Bakery Cookbook
Ingredients
For the Muffins
3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder, preferably aluminum-free
3/4 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk
2 tablespoons buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
For the Doughnut Coating
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar mixed with 1 tablespoon ground cinnamon
Directions
To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin cups with vegetable oil spray.
Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and the buttermilk.
In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.
While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.
Let the doughnuts cool completely on a wire rack. Dunk them in melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.
From The Back in the Day Bakery Cookbook
Ingredients
For the Muffins
3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder, preferably aluminum-free
3/4 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
3/4 cup plus 2 tablespoons whole milk
2 tablespoons buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
For the Doughnut Coating
8 tablespoons (1 stick) unsalted butter, melted
1 cup sugar mixed with 1 tablespoon ground cinnamon
Directions
To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin cups with vegetable oil spray.
Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom. In a medium bowl, combine the milk and the buttermilk.
In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes. Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color. Add the eggs one at a time, beating just until combined. Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden.
While the muffins bake, set up two bowls to dunk them in. In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar.
Let the doughnuts cool completely on a wire rack. Dunk them in melted butter, then coat them with the cinnamon sugar. The muffins can be stored in an airtight container for up to 2 days.
3 comments:
HERE IS TO SELF-BETTERMENT!!!
I really like that the embodiment of Canadia is the Beaver. Also of note, my elementary school's 'mascot' was the Beaver. Each of the 6 grading periods of the year, each class would would have a student distinguished as a "Beaver Achiever". I Achieved the Beaver, so to speak. There are pictures, just ask your sister* :)
*all double entendres are your own damn fault
Sorry, I won't be able to make it to the lake house party this year, as I will still be scrubbing that image from my brain.
Post a Comment