Unsettled weather, cooler nights, random thunderstorms and finally coaxing a few flowers out of the bedraggled looking nasturtiums in the backyard: this is how we know it’s autumn. Oh, and the calendar says so. Otherwise, it’s still bright, warm and sunny as ever. The leaves are coloring up and falling, and we see this as a hopeful sign.
Oh, and the turkeys are still wandering … this isn’t really a sign of autumn so much as a sign of them finding ripe olives, seed pods, and other things they can dig up, scratch out, leap up for, and otherwise desecrate everyone’s yards over. It’s a hard job, but someone has to be the high-pitched barking, early morning wandering, “threatening” car-chasing, feather-ruffling and intimidating neighborhood watch.
We’ve been quiet these last few weeks, but things are rolling along. D’s been THRILLED TO BITS to have secured a contract for Thing 1 at his company. This is a classic example of how we get our friends in Scotland to visit us: we get them contract work here so that they can fly out to their “overseas office” from time to time. (Regardless of the paintings the Cube Dwellers leave on their cubicle walls, they don’t program video games at D’s office. They’re just kind of …addicted to Mario. And Pokémon, apparently. And doodlings with Dry Erase markers when they should be working. This may have been the morning after they got the new espresso machine…) D will be glad with the legal paperwork is all figured out (grrr) and Thing 1 is looking forward to popping in when the weather is at its worst in Glasgow. We’re hoping to have some rain to offer him in California, but …well, it’ll be warmer rain, whatever the case.
As you know T has been trying to beat a deadline all summer (she lost – the baby came early, so her editor went on maternity leave unexpectedly). She’s also been attempting to organize a conference on diversity in children’s literature, and has spent the last month twitching under increasingly rising levels of anxiety. She walks around muttering comments like “how do I get roped into these things?” and “I will NEVER do this again.” She harasses sub-committees and micro-manages, she has accumulated boxes upon boxes of swag from publishers in the entryway, she worries over gift baskets, keynote speakers and generally makes a pest of herself to all involved, but everyone WILL have a good conference, or someone will bleed. Fortunately, for all, the angst ends the second week of October, as T’s desk is metaphorically cleared again. For however long that lasts. (Until the January deadline for the next novel. Eek.)
D., meanwhile, is a third of the way through teaching his class this semester, and he’s fortunately remarkably calm this time around (not team-teaching will do that for you). He coaxed T. out to paint some pottery in the relaxing quiet (once the hen party finished up) of a Benicia art center, and we’re now enjoying our little coffee pot and ginormous mug. Many more will come to join that one – there’s nothing like a full liter of tea all at once! He’s enjoying all the cookbooks and kitchen paraphernalia received for his birthday (and the lovely herb planter full of growing things), and the cooling temperatures are at last tempting us back into the kitchen.
Which leads to one of our most recent purchases (aside from the necessary purchase of The Fridge of Fabulousness which replaces the 1990’s second-hand fridge we had that gave up the ghost in a puddle of sticky oil and water last month): a doughnut pan.
(Point of interest: To us, doughnuts are the proper spelling, and donuts are …some self-stable, powdered sugar abomination on a grocery shelf. No one else says so, and it’s ridiculous, but why else are there two spellings except to allow us to mock one? That’s our story, and we’re sticking to it.) The doughnut pan purchase is, like so many things, our friend Jac’s fault. She got a couple of pans last year, and we watched with interest as she tried vegan and non-vegan recipes in them, with varying success. And then, she went mad and pointed out a TON of recipes all over the web. And T. kept saying, “We do NOT need a doughnut pan. If we had one, then we’d eat doughnuts.
This observation seems to have some merit.
Baked Cinnamon Doughnuts
- 1¼ cups almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 eggs
- ¼ cup butter, melted
- 2 tablespoons honey
- ½ teaspoon pure vanilla extract
- ¼ cup butter, melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a doughnut pan (6 regular sized donuts) with cooking spray. In a food processor, pulse together almond flour, salt, baking soda, nutmeg, cinnamon, eggs, ¼ cup of melted butter, honey, and vanilla extract. You want all ingredients to be smoothly blended together – and prepare for them to be super, SUPER sticky. Divide batter into prepared doughnut pan (and smooth them out with wet fingers). Bake for 12 minutes. Remove from oven and let doughnuts cool in pan for 10 minutes. Run a knife around edges and then remove gently from pan.
NB: OBVIOUSLY, we diverted from this plan at the last minute because who would we be without totally skiving off and deciding to do our own thing? First, we used Truvia sweetener – and somehow T. only used a couple of tablespoons, thinking that it might be too sweet. It…wasn’t. Also, the recipe calls for honey for a reason. Two sugars help to keep a pastry moist and chewy because science. Next time, perhaps some of us might follow the recipe here. (*cough*)
Next deviation: we sliced a peeled apple into rings, filled each of the doughnut spaces halfway, pressed in an apple ring, and then filled in the rest of the batter. If you’re going to have cinnamon, you may as well have apples, no? Gala, Granny Smith, Fuji, and Pink Lady bake up nicely.
For the topping, pour melted butter butter into a flat bottomed bowl. Combine sugar and cinnamon in another flat-bottomed bowl. Dip your warm donuts in butter then in cinnamon/sugar mixture.
As you can see, we didn’t bother with the cinnamon-sugaring, either. Because we feared the thick batter would make a crumbly, dry doughnut, we whipped up a quick creamed-cheese-cinnamon frosting. The apple actually came to the rescue — adding sweetness, moisture, and overall tastiness to an experimental treat. A lot of baked doughnuts rely on the frosting – and neither T. nor D. are huge frosting people – so this was a gamble that paid off well with a mildly sweet, you-could-eat-it-for-breakfast doughnut. Further Fiddling (veganizing as well) with the basic recipe to follow!