And based on my knowledge of molasses, spices, and making donuts I figured turning the cookie into a donut would be a one-shot-one-kill situation.
Read MoreI’m not certain where my ideal of fritters came from. Perhaps it was innate from birth. But my vision of fritters is thus: they should be full of fruit and variously textured. They should be a bunch of scraps of dough beautifully and randomly chopped up with apples and gathered into overlarge, handheld, fritters. No apples would ever fall out of a perfectly crafted fritter. And none of the small pieces of dough would go astray in the fryer.
Read MoreEven after other chocolate non-donut recipe trials, I wasn’t quite prepared for the literal emoji I was about to make…
(you gotta see the picture of the first trial “donut” 😅)
Read MoreThat is, if you have all the ingredients an hand, i.e. you also keep a can of pumpkin puree on hand at all times—maybe it was purchased in a pumpkin frenzy in 2020 when you encountered an end-cap FULL of pumpkin and thought “I’m going IN”—or maybe that was just me.
Read MoreIt may surprise some of you to know that I’ve never been paid to push products before—a seemingly natural extension of pushing donuts. However, there’s a simple explanation though.
I’ve pitched my little butt off for years, mainly to local business owners. It usually went a little something like “I make donuts and people buy them but I don’t have a place to sell them. If I sell them here in your store people will come to your store.” Nothing fancy, just some good old fashioned quid pro quo.
But never have I ever pitched a brand for a partnership. I just didn’t know what to say and I was too busy making donuts to look up what to say. So when Olive Nation, a business whose products I’ve been using for years, reached out to me to partner up I thought to myself “ah yes, make them come to you, your plan all along.”
Read MoreOr at least they were the perfect entry-point for me—they acted as a pick-me-up between batches of disastrous raised (leavened with yeast) donuts. Unlike with raised donuts, I was able to make passable old fashioned donuts right off the bat. With each batch of old fashioneds my confidence was renewed just enough to attempt raised donuts for the nth time…
Read MoreWhen I polled my instagram followers for some ideas for “weird” recipes, one that could perhaps top 1990’s Low Fat Cookies (I was not hopeful I’d find such a recipe), I was most intrigued by a response stating I should make a Water Pie. If I knew anything it was that any dessert with water in the title must have been a creation from the Great Depression and it would involve some weird sorcery.
Read MoreSince Japanese Soufflé Pancakes came on the scene years ago, I’ve been intrigued. I love a wiggle in my desserts. I have a vague memory of looking into making them after I saw them on Pinterest (probably) in 2013 (again, probably). I read that I would need specialty pastry rings and I thought “NOPE”.
Read MoreAs someone who reverse engineers every vegan recipe (see vegan donuts) it was odd I hadn’t attempted to take my regular cake recipe and make it vegan. It came down to one undeniable truth about me and cake: we don’t know each other very well. Can I bake one? Sure. Can I decorate one? Yep. But did I understand the daily life of cake that made her who she really was when no one else was looking? No.
Read Moreif all you’re looking to do is eat a croissant. Just head to Costco, buy a giant pack of them and eat them strategically over the course of two to three days as you accidentally watch 4 seasons of the Nanny without realizing it.
However, if you enjoy doing things simply to say you’ve done them, for the sense of accomplishment, nay the sense of superiority, this recipe is the one for you. Luckily for you guys, I count myself (and my ego) in the camp of “do it just to say you did” and found myself choosing Claire Saffitz x NYTimes at-home Croissant recipe for my first Project Bake for Liz Bakes for You. Ah yes, a mountain to climb, ideal!
Read MoreAs with most things I figured I would go from eating everything to cold-turkey vegan and it would be cool. All or nothing! And as soon as my tongue touched meat or dairy, my journey had to end. I had FAILED and therefore must quit in shame. I think it’s safe to say that these days there are a lot more readily available vegan options and resources than a decade ago which would make any second attempt at 100% veganism a bit easier. Not to mention I have a much more reasonable outlook on my ventures these days. But I still refuse to ever eat Daiya cheese again…
Read MoreI would stand on a little step stool to reach the kitchen counter and my mom would guide 3-or-4-year-old me through the process of creaming of the butter, sugars, adding the vanilla and egg, etc. My love may have been won by chocolate chip cookies based solely on the fact that the dough is the SUPREME dessert and I was allowed to lick the beaters from the hand mixer once everything was mixed. I’m sure there’s someone in the world who would love to go back to 1994 and cancel my mom for feeding me raw cookie dough (and so much sugar) but god love her and the early 90’s for shaping me into the cookie-dough loving creature I am today.
Read More….ever since my high school working days at the Barnes and Noble Cafe serving Starbucks coffee when I stumbled upon Erin McKenna’s BabyCakes cookbook on my 15. Soon after, you could find me packing double chocolate vegan gluten free scones as my snacks for those breaks.
A long journey (physically and mentally) later and I would finally have myself some Gluten Free cinnamon rolls. But what a journey this little treat turned into…
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