work, school, work! weekends in b-ton. bagel eating, little black dress and buying my friend a jumbo box of lucky charms.
baked up a nice double layer chocolate chip carrot nut cake last week.
took it to work and everyone enjoyed it. pink frosting, gingersnap cookies, golden turbinado sugar, and red-white-pink sprinkles to decorate.
i am wanting to go see PONYO tonight. I may go tomorrow after work. and 500 days of summer and taking woodstock are on the wishlist.
mom and i have started a faery garden in the front garden space below my window. i made a little bed frame out of sycamore sticks, and tied some powdery shimmer pink tulle to it. miniature chairs, pumpkins, skeleton keys....
Ginger Doughnuts
Gourmet | December 2004
- 4 cups all-purpose flour plus additional for dusting
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground ginger
- 1 3/4 cups sugar
- 2 oz crystalized ginger, coarsely chopped (1/3 cup)
- 3/4 cup well-shaken buttermilk
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
- 2 large eggs
- 12 cups vegetable oil
- Special equipment: a 1 3/4-inch round cookie cutter; a deep-fat thermometer
Preparation
Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.
Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.
Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.
Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).
Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)
Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.
ben and jerry's cake batter & kroger brand raspberry sherbet and homemade vwav chocolate chip cookies [with the touch of mole-asses]
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