Hello, my friends! It’s a Tuesday morning and I’ve got donuts on the menu … because, let’s be honest, Tuesdays need donuts.
Oh, did I forget to mention that they’re Vanilla Cake Donuts 2 ways? Hey! Hey! Hey!
You know, sometimes I really wish that you could hear the way things are said in my head. Mostly it’s weird voices, drawn out words, or movie quotes … but I feel there’s something lost in translation with just the use of bold and italics, ya know?
Great things about these donuts include:
- Gluten free!! Only almond flour used here, kids!
- Sweetened with just 3 tablespoons of honey. Just 3 in 12 donuts! Whaaat????
- Incredibly light and moist because of the addition of vanilla yogurt.
- Dark chocolate drizzle
- And strawberry cream frosting.
Okay, time for a little truth here. Growing up I was always more of a cruller or glazed donut-type of gal. That may have been because those were my dad’s favorites as well and he was the one buying, but that’s neither here nor there. When I did select a cake donut, I liked 2 flavors in particular … vanilla cake with strawberry frosting and chocolate cake with chocolate frosting. I ESPECIALLY loved the center of the donut where the frosting would collect in a nice little pool just. for. me. Donuts really remind me of home and childhood …
And so … Vanilla Cake Donuts – 2 ways. 🙂
Just one more fun fact. You know what the extra strawberry frosting is good for? Dipping the chocolate drizzled donuts in. 😉 Just sayin’.
Just wondering … what’s your favorite type or flavor donut?
Ahhhh breakfast foods … how I love thee.
I’ll eat you in the morning, I’ll eat you in the evening, I’ll eat you … baaaasically anytime.
Growing up we used to have breakfast for dinner ALL. THE. TIME. Brinner for my fellow Scrubs fans. 😉 My dad makes a mean french toast – it’s all about the bread – paired with some sausage links, it was a real winning combination that I loved eating on a regular basis!
Now brinner doesn’t happen as often these days and when it does, it’s never a “soggy bread product.” We all remember Nate’s disdain for those types of breakfast foods, right?
Nate and I definitely tend to swing more on the savory side of breakfast but the addition of the apple here adds just the right amount of sweetness. It’s kind of like when you have a salted caramel … the caramel is so decadently sweet and just one little grain of salt can break right through that for a perfect pairing.
That’s what the apple does. This dish is packed with savory, salty goodness – pancettaaaaaa – and a bite of green apple here and there is magical.
Now, you can go about making this tasty treat of a dish in a number of ways – however, I HIGHLY recommend following these steps.
First, you want to crisp up your pancetta – I’m talking crispy. You see, all that sexy fat that renders down is going to be the perfect cooking playground for your sweet potato noodles. Did I mention we’re spiralizing a sweet potato here? If you’re not on the bandwagon yet – giddy-up!
Okay, so don’t use all of the fat – it’s probably going to be a lot – but use some and try to keep as many little bits of pancetta that are still stuck to the pan. Basically, I’m saying don’t take a paper towel and aggresively wipe the skillet, just some dabbing will do.
Then we’re gonna cook the sweet potato noodles for a few minutes in the same skillet. Get your noodles nice and coated until their heated through and slightly wilted.
When you plate the sweet potato noodles make a nice big circle with them and then add more to the edges … you know, like a nest. Fry up an egg to your liking – I love a good over-easy egg – and place it in the middle of the nest. Last, put your crispy pancetta and apple
on top all over and dive in!
I promise this dish will make your mouth and belly happy morning, noon or night.
I’d love to know …
When do you like to eat breakfast? What’s your go-to breakfast?
Imagine, if you will, a hotel breakfast. Imagine that it is better than your average hotel breakfast. Imagine that right along with the eggs, breakfast meats, cereals and toasts there are in-house, freshly baked muffins and breads and THE. BEST. GRANOLA. EVER.
This was my reality just a mere 3 weeks ago. It was my spring break at school. Nate and I, along with our friend Dan, traveled to Banff, Canada for some Canadian Rocky Mountain skiing. None of us had ever been to Banff and, oh my, did this little town far exceed any of our expectations!
First of all ….
Literally, everywhere you turn …
It’s just total silliness – the beauty of it all! There were times, even while we were skiing, that I would come around a turn and just be completely blown away, stopped in my tracks, caught breathless from this picturesque place. Do me a favor, put Banff, Canada on your “trips I must take” list … you can thank me later. 🙂
So besides the glorious-ness of this place, we stayed in a lovely hotel with an incredible hotel breakfast! Yes! A hotel breakfast – totally included – free of charge – with freshly baked goods – and this granola.
Here’s the truth … I like myself a granola. I wouldn’t say that I have it frequently, but I enjoy it when it’s good. In my book, I classify ‘good granola’ as having TONS of nuts – almonds, cashews, pecans, walnuts, pistachios, whatever! – not many dried fruits (you know I’m not a raisin fan) – and slightly sweet. Not too picky, right?
Well this granola really fit the bill. So much so that I ate it EVERY MORNING … with nothing added to it! No yogurt, no milk, no fruit, nothin’! It was that good! I was that person who went up for a bowl of granola and would dig around a bit to get all the big cashew pieces. We were always the first ones down there and, quite frankly, I feel I had every right to claim as many cashews as I could. No shame here.
It was so good that the café in the lobby of our hotel sold it by the bag and I was immediately determined to recreate it myself. Now, the ingredients weren’t real specific … oats, cashews, dried fruits, honey, oil …not overly helpful. However, I was curious as to how this granola stayed so moist and it had to be the oil – I had never thought to add it to a granola recipe!
Obviously, thinking of a granola that fit within my Sugar Habit parameters, I used coconut oil and just a bit of raw honey and I am so thrilled with the outcome. No, it is not quite the breakfast granola that I experienced in Banff – I feel like I would have needed A LOT more honey and oil – but I am happy with it and it is just as snackable!!! 🙂
Also, I know I’ve griped before about cranberries and their ridiculous sugar-level. I challenge you to go out and find cranberries that are not sweetened and if you do discover them please let me know! I went to many grocery and health food stores and the best I could find was this brand that is only sweetened with apple juice. I know, not ideal, but better than straight up sugar, right?