sweet miscellany

I filled up about 4 notebooks with recipe tests and notes when I was developing products for Sweet Miscellany. On good days (i.e. the days when something turned out well) I felt like a chemist. On bad days it was hard to not feel like an absolute failure. But, I persevered because I wanted people with food allergies and sensitivities to be able to enjoy treats just like everyone else. Why shouldn’t someone with celiacs or lactose intolerance also be able to enjoy a doughnut? It just seemed really unfair. So I made it my mission to provide not just substitutes at the market, but damn good baked goods and treats period. And, I still continue with that tradition here on the blog.

Today I’m sharing a snickerdoodle in doughnut form because why the hell not? It’s similar to a cake doughnut in terms of density, but it’s also slightly chewy like a bagel. I developed this recipe around 3 or so years ago for the market but haven’t actually baked doughnuts since my last market season in 2014. What the what?! I figured I would do both me and you a favor and share this fall-appropriate version on the blog. The doughnut pan is sprinkled with cinnamon sugar prior to filling it with dough so that the tops of the doughnuts caramelize while they bake. And, if you want even more cinnamon sugar goodness, you can dredge the tops in more cinnamon sugar after baking.

Not a cinnamon sugar fan? You can leave it out for a basic baked doughnut ready for whatever glaze you’d like to drizzle over it. If you don’t have a doughnut pan you can make “doughnut holes” by baking the batter in a mini muffin pan. DOUGHNUT TIME!

p.s. It’s October!! I’m currently watching all things spooky and trying to come up with my Halloween costume. What October traditions do you guys partake in? Let me know in the comments 🙂

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I get great satisfaction and fulfillment out of making my own products at home instead of buying them at the store. Whether it’s homemade nut milk, bread, or applesauce, there’s something inherently gratifying when you can create something nourishing with your own two hands instead of buying it from someone else. There’s more intention and love behind it. And that definitely shines through in the finished product.

Back in the days when I still sold goods at the farmers market, I became rather adept at canning and preserving. I didn’t think much of it at the time, but it seems to be a lost art and skill. It’s something that our grandparents used to do out of necessity, but these days it seems more like a novelty.

To help resurrect the lost art of canning and preserving, I’m sharing with you the incredibly easy and fulfilling process of making your own shelf-stable applesauce . You don’t need a fancy water bath canner or equipment. In fact, as long as you have clean jars with new 2 piece lids, apples, a pot, and an oven, you’re in business. I always prefer my own applesauce to store-bought versions because it’s velvety smooth, full of flavor, and a beautiful golden hue. Plus, I can flavor it any way I like or leave it plain.

If you’d like to see any other tutorials on the blog, let me know in the comments 🙂

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Baked Snickerdoodle Cake Doughnuts

Vegan Basics: Homemade Applesauce