So maybe you’re one of those people that frowns upon having cake for breakfast. (Although I doubt it, since you’re browsing a blog with food pictures with something about decadence in the title) If that is the case, don’t leave yet! I have the perfect excuse to have donuts for breakfast. That’s right, you can now indulge in those tiny glazed treats before 9 am, because how could you not? They’re french toast flavored. And since french toast is a universally approved breakfast food, I think my argument is won.
And if you’re not convinced I can just tell you how incredibly well these go with a quick espresso. Which is basically taking a to-go breakfast from you coffee house chain (*cough*starbucks*cough*) to the homemade goodness level. Because we’re talking baked donuts, (not fried!) maple syrup, vanilla, cinnamon and a double glaze. With a tad of cream, in case you were missing that from your complete breakfast. Fluffy and morning like, they’re also the perfect treat to bring to your office in case you’re incredibly late. Because you were glazing donuts, maybe. But no one will get angry if you offer them one of these. Right? Read more for the recipe.
It’s rainy season (or hurricane season if you count the last three days) around here. Which means it’s tea time with a book season. Which in turn means it’s muffin, pound cake, cookies, crumpets and any other pastry you like to have with your tea season. (I’m actually lying. Cookie season is year round) And when you add to the weather tons of gifts of fruit because your friends who own fruit trees have way too much of it, you end up with muffins everyday. Assorted, too. Apple, banana, figs, or in this case, pears. This recipe will give you a simple, homey, spice-y and full of pear little cake. Made all the better by a creamy vanilla glaze, which has become my favorite when glazing fluffy baked goods. (like here) So, if you’re feeling like a quick treat to accompany you rainy afternoon, go and read more for the recipe!
Ok I’ll be honest. I hate cupcakes. Let me correct that. I love cupcakes, they just always happen to be spoiled by ludicrous amounts of frosting. And I seriously don’t get why people love frosting……it’s so freaking sweet and excessive! And that, coming from me, is saying something, because I literally eat sugar cubes. But I just don’t understand how this cupcake frenzy we’re in is the perfect excuse to order a huge dollop of butter and sugar on top of a miserable bit of cake.
That being said though….cupcakes are incredibly cute and fun to make…they’re basically a pastry canvas in which you can go totally crazy decorating, and it’s not the serious undertaking of making say, a wedding cake…it’s just a teeny tiny cake which you can mess up without any serious consequences. The color, shape and flavor of the toppings are endless! So I guess in that part I can understand and get on board the cupcake mania. But since I didn’t want to go all out and make a huge mess of my kitchen (because everyone who decorates cakes know how many freaking utensils and surfaces get covered in sticky sugary stuff) I made a simple vanilla cupcake with buttercream frosting recipe! They actually took about an hour and a half all in all to make! Read more for the recipe.
You know when you’re craving something sweet, but hearty, and fluffy, and full of flavor and wholesome and filling and incredibly delicious? And possibly also cute? ok, maybe you don’t crave cute. But these muffins certainly fall into all of those categories. They’re so good that when you start sharing them you’re going to regret not having made more. That’s why I’m telling you from the beginning; bake a whole lot of ’em because people are going to be asking for more. Or you are. Bring them to work, to school, to your friends at the gym and tell them they lie don’t have butter lie so they’ll too have some. And then you’ll be loved by everyone and be declared queen or king of the world. Ok, I also lied about that last part. But some of your friends might consider it, since on top of being so good by themselves, they’re covered with an incredibly good cream-vanilla glaze, courtesy of Jessica at How Sweet It Is. Read more for the recipe.