Top Pot

I am by no means a doughnut consumer. In fact, I never really think to ever buy a doughnut in the morning.

But, after talking to a few of my friends that lived in the East Coast, I learned that donuts are actually a “cool thing” and people really do consume a lot more doughnuts that I had previously thought. After performing a random Google search, I learned that the East Coast consumes 37% more doughnuts per year than the rest of the country with the national average equating to six doughnuts per person per year (NASC Online). Now, considering this is my first doughnut of 2011 (currently averaging at one-tenth of a doughnut per month), I’m pretty sure I’m not going to hit the national average mark.

Nonetheless, today, one of our employees brought Top Pot Doughnuts for the office and, consequently, one of my co-workers prompted me to try one. I caved and decided to try the one with pink frosting and sprinkles. It was completely fitting and brought out the “little kid” in me. I must say, I really liked it. I’m pretty sure the last time I had a doughnut was sometime a few years back from a grocery store chain’s bakery that was pretty tasteless, too greasy and left me feeling sick. On the contrary, this doughnut was fluffy, flavorful and just over-all delightful. Top Pot Doughnuts convinced me that, every now and then, I might just consider indulging in a doughnut.

Cheers!

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July Fourth


So, in true patriotic spirit, I attempted a few “July 4th-like” desserts. Of course, I did the classic cake July 4th cake, complete with strawberries and blueberries. Note to self: always make sure to dry the strawberries before putting on the cake… if they are juicy, they will fall, drip, and make a complete mess/unelegant presentation.


Happy July 4th!

So, I tried to be creative with the inside of the cake with red, white, and blue layers. Unfortunately in this case, the red dye didn’t turn out quite red. Apparently America’s colors are now “pink, white, and blue.”


In addition to a cake, I made these very simple chocolate and sprinkle dipped marshmallows. I found this awesome recipe from Lauren Conrad‘s blog (as seen here). These were a definite hit that I will look forward to making next year!

Cheers!

Festive Biscotti for December

Biscuit? Bread? Cookie? Depending on who you talk to or what region of the world you are in, Biscotti takes on a different classification. In my opinion, I view Biscotti as a dessert and therefore classify it as a cookie.

This recipe for Almond and Lemon Biscotti Dipped in White Chocolate seemed like a perfect choice and one that I could easily modify for some Christmas flair (red, green and white colored sprinkles!).

Step 1: Mix Eggs, Sugar, and Lemon Zest

Step 2: Stir Almonds into Mixture


Step 3: Bake Dough Once, Slice, Bake Again

Step 4: Melt White Chocolate, Dip
Biscotti, Add Sprinkles

So, no matter what you classify Biscotti as, when done right it does not disappoint!

Next time, I will opt to experiment with pistachios and cranberry or perhaps include some chocolate (to satisfy my chocolate cravings, of course).

Cheers!