well, it has been a whirlwind of a week: boston marathon bombings, being sick, and more activity from the boston marathon bombers. oh, and we can’t forget end of the semester, work, and just life happenings.
i think it’s safe to say that boston hearts are tired but breathing a little lighter today.
that includes mine.
after yesterday’s shelter-in-place/having spent the last two days sick in my apartment, i thought i’d be good to get some fresh air. i met up with my old college friend, s, who works at a college across the street for lunch. we went to a cafe in brookline village. we’re in similar job positions at our institutions, so we debriefed about how we (and our students) got through the week.
then talked about how we miss our alma mater x1000.
but, that happens every time we’re together.
it was my first time exploring that area, and i loved it. s and i have been in boston about the same amount of time, and she knows all the best places. just goes to show i need to do a bit more wandering in boston.
if you are bostonian and haven’t been to this cafe, please add it to your list.
after the lunch adventure, i mustered enough energy to bake something. i dared to do something new: donuts. (or is it doughnuts?)
i bought this donut pan today while running post-lunch errands, and i couldn’t wait to give it a whirl. it was so worth it. i would invest in a donut pan, if i were you.
yield 6 donuts
1 cup all-purpose flour
3/4 cup vanilla sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
1/2 cup milk (i used soy milk)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
scant 1/2 cup sugar
1 teaspoon ground cinnamon
preheat oven to 350. spray donut pan with nonstick cooking spray.
in a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt. in a small bowl, mix egg, milk, melted butter, and vanilla. add wet ingredients to dry ingredients. whisk until just combined.
transfer mixture to a piping bag with your largest tip or a large ziplock bag. if using a ziplock bag, snip the tip of the ziplock bag to act like a piping bag. fill the donut pan a bit more than 3/4 of the way full. bake donuts for about 17 minutes until a toothpick inserted near the wall of the donut comes out clean. cool for five minutes in pan and turn out onto cooling rack.
in a small bowl, mix cinnamon and sugar for topping. brush donuts with melted butter and dip into cinnamon sugar on both sides. nom while warm.