Tuesday’s post was quite perfunctory wasn’t it? Sorry about that. Some of you may be glad that it was short and to the point. To be honest it could have been a lot shorter. I haven’t been sleeping properly for the last week and a bit and I was so tired when I put that post together that all I really wanted to say was: “here are some biscuits that I made for the bake-along”. I managed to eke it out a bit more, but it was a struggle.
The consensus of opinion is that I need a new mattress. Doing a few sums it was discovered that I have had my current one for 16 years. So it is more than time for an update. As an interim measure I have flipped it over. It’s not perfect but I have slept better and no longer feel like closing my eyes every 5 seconds.
This weekend will be spent making a nuisance of myself in furniture stores as I jump on try out all the mattresses on offer. There are so many different ones to choose from – memory foam topped, feather bed topped, a good old box-sprung one. I feel a little overwhelmed already. Also, aren’t all mattresses comfortable for the 30 seconds you lie on them for in the shop? How do I know that it will be comfortable when I come to sleep on it for 8 hours? This is my main concern. I don’t want to spend all that money on the wrong one.
Anyway . . .
If any of you have any recommendations on the mattress front, they will be gratefully appreciated.
Speaking of things that are comfortable and cozy, how about some little cinnamon doughnuts?
Cinnamon is one of my favourite spices and these mini doughnuts are packed with it – cinnamon flavoured cake and then rolled in cinnamon sugar once cold. Yum.
And they are baked, not fried, so you know, you can legitimately eat 5 all in one go.
They are like little bite-size hugs and are perfectly partnered with a steaming mug of coffee.
They are also a good way to ease your way gently into autumn baking.
Did I just say that?
Yes.
I did.
Mini Cinnamon Doughnuts
Ingredients:
For the doughnuts:
- 2 eggs
- 120ml greek yoghurt
- 60g unsweetened apple sauce
- 2 tbsp flavourless oil
- 2 tsp vanilla extract
- 60g sorghum flour
- 70g sweet rice flour, aka glutinous rice flour
- 67g coconut sugar, or soft light brown sugar
- 3 tbsp ground almonds
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp sea salt
For the coating:
- 2 tbsp melted butter
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Method:
- Pre-heat the oven to 180 Celsius / 160 Fan / 350 Fahrenheit.
- Grease a mini doughnut pan with a little oil or butter.
- In a large measuring jug combine the eggs, yoghurt, apple sauce, oil and vanilla.
- Add the flours, almonds, cinnamon, baking powder and salt. Stir until just combined.
- Carefully pour into the pan, filling each mould to roughly halfway.
- Bake for 18-20 minutes, until puffed up and golden brown and a toothpick inserted into the centre comes out clean.
- Leave to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- Once the doughnuts are completely cold, mix the granulated sugar and cinnamon together in a shallow dish. Brush each doughnut with the melted butter and then roll in the sugar.
Notes:
My mini doughnut pan is non-stick however I find that these doughnuts always stick a little to the pan, therefore even if your pan is non-stick it is worth giving it a little grease before using.
© The Pink Rose Bakery 2014
The Pink Rose Bakery 