Things don’t always go the way you expect.
For example, I expected that my next blog post would be about the cream cheese apricot scones I made last Sunday (which you may have seen if you’re following me on Twitter). But after the scones were baked and eaten, I found I had nothing to say about them. They were ok. Pretty good, but not amazing. A little dry — I haven’t figured out why yet, so there’s no lesson to glean. And aside from the flour explosion (above), no funny anecdotes to share.
So, moving on to Thursday, which I had off from work due to it being the 4th of July.
I’d originally planned on getting lunch with my boyfriend, but when an unexpected ant infestation in his apartment delayed him, I was still hungry. No problem, I had some local veggies sitting in my pantry waiting to be made into curry.
Except curry seemed like so much work. Wouldn’t donuts be easier?
So the veggies went back into the pantry and the donut pan came out of the cupboard. I decided to half the recipe to make just 6 donuts, and I swapped self-rising flour for the AP called. There was a significant discrepancy between the temperature listed on my oven and that on my over thermometer. I decided to trust the oven thermometer and raised the temperature.
Yeah, not going to do that again.
Within minutes, I could see that the donuts were rising a lot more than I had anticipated. I’ve made baked donuts before, even using this recipe, but I’ve never seen them balloon like this. I easily could have made a dozen donuts with the same amount of batter.
When I finally pulled them out of the oven, several minutes earlier than planned, the bottom half was perfectly donut shape, while the top half had risen and come together, completely eradicating the hole to resemble the top of a muffin. My boyfriend later christened them “donuffins,” a hybrid between a donut and a muffin, and an appropriate title for a snack made on a “do-nothin'” holiday afternoon.
They may have looked funny, but they were fantastic. I spread Nutella on two of them and enjoyed an awesomely indulgent lunch.
I had big plans for these donuffins, but then, things rarely go according to plan — especially breakfast. My plans involved sautéed sliced peaches with brown sugar, and a dollop of honeyed ricotta with a touch of cinnamon.
Sounds delicious, right? I’m sure it would have been, but at 8am the next morning, extra sleep seemed more appealing than a fancy breakfast, and my dairy-sensitive stomach positively rebelled at the idea of whole milk ricotta first thing in the morning.
So, my fancy breakfast plans turned into local yogurt with a diced Georgia peach and a donuffin on the side.
Sometimes it’s good when things don’t go according to plans.