I’m flying back to Cleveland tonight, so after a lovely lunch with my mom at the Fresh Thyme Soup Company, I spent the rest of the afternoon packing, which was no easy task. I accumulated quite a lot of stuff over the past 3 weeks, so I was barely able to zip up my suitcases. I have a feeling that they might not meet the 50-pound weight limit…
One reason my suitcases are so heavy is due to the TONS of food that my parents INSISTED that I take back. I guess they think there are no grocery stores in Cleveland. 🙂
Here’s a list of all the food that’s currently in my suitcases (along with clothes, Christmas gifts, etc.):
- 2 boxes Nature’s Path cereal
- 1 box (25) Kashi granola bars
- 1 box multigrain crackers
- 1 2.5 lb. can of peanuts
- 1 jar almond butter
- 3 lbs. Korean sweet potatoes
- a few bananas
- 1 Kabocha squash
- 1 package dried seaweed
- 1 package dried pollack
- 2 lbs. cake flour
- 2 lbs. whole wheat pastry flour
- 1 lb. almond meal
- assorted teas
And my mom is still trying squeeze more food into my suitcases!
I’ve been spending as much time with friends and family these last few days, so I haven’t had time for baking. I still wanted to post a recipe though, and a trip to VooDoo Doughnut with some friends earlier this week reminded me that I still haven’t posted about the doughnuts I made last semester!
Although my doughnuts weren’t nearly as fun and interesting as the ones from Voodoo, they were still really yummy! And yes, I realize that this is yet another recipe that isn’t exactly healthy… Okay fine, they are downright junk! Oh well. Maybe next time? 🙂
Source: adapted from allrecipes
- 1 (0.25 ounce) envelope active dry yeast
- 2 tablespoons warm water (105-115 degrees F)
- 3/4 cup lukewarm milk
- 2 tablespoons white sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 tablespoons shortening
- 2 1/2 cups all purpose flour
- 2 cups vegetable oil for frying
1. In a large bowl, sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. Add milk, sugar, salt, eggs, shortening, and 2 cups of the flour to yeast mixture. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/4 cup at a time, until the dough no longer sticks to the bowl.
3. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
4. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut dough into rounds with a 3-inch cutter, and then cut a hole in the center of each round with 1-inch cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts, 2 at a time, into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
6. Sprinkle doughnuts with cinnamon sugar or dip in glaze of your choice while still warm.