Tag Archives: treat

A Donutography Adventure

28th March 2012

I’ve been spending sometime in the bay area which is great except for the fact that, much like in New York, there is a lack of good doughnut shops in the area.

Luckily, Voodoo Doughnuts is a mere 10 hour drive away. So we packed up some faces, driving music, cash, cameras, and began the journey to Portland for the day!

Despite the lack of wind, the drive was a breeze.

No one got car sick

And we made sure that our first stop in Portland was Stumptown

for delicious foamy coffee concoctions

We got to Voodoo and kinda sorta patiently stood in the line outside adding decorations to the already crafty exterior of the building

and watching kids appreciate our efforts

If you don’t know about Voodoo doughnuts, here’s some fun random facts about it:

  • It opened in 2003, and since has expanded and gained two more Oregon locations
  • You can get married in the shop
  • When they opened their second Portland location, they had a parade that lead all the way from one location to the other
  • They used to have a doughnut that was glazed with Nyquil
  • They use local jam for their jelly doughnuts, which come in the shape of a voodoo priest doll and are delicious
  • The bacon they use on their maple glazed bacon topped doughnut, is made in heaven by happy pigs with soothing voices that sound like pan flutes and huge glittery pink skillets

The maple bacon (hidden in the right corner) and orange Tang sprinkled doughnuts (center) were my favorite before I tried the jelly one (left) and the Old Dirty Bastard doughnut (topped with chocolate frosting, crushed oreos, and peanut butter)(way in the back)

We made friends with our cashier

and gave her the money that we were afraid would otherwise fester in our pockets

I think this poor stressed crate was being WAY over worked

we got a lot of doughnuts.
and ate nearly all of them

the verdict was good.
He was so caught up in the joy of eating doughnuts, that I nearly got eaten by mistake.
And by “he” I mean the wolfbat, not his alter ego, Alex.



Oh-reos

22nd April 2010

A while back, I promised to transport a pile of treats to a friend for his birthday. Now, if I were meeting up with someone for a cup of tea or a visit to grandmas I would bring something like biscuits or scones. But for a celebration you need icing!!! Unfortunately, getting anything frosted from point A to point B in mint condition is nearly impossible unless I plan on lugging some oddly shaped piece of Tupperware back home….a chore I am not fond of.

So I went on a hunt for a tasty transportable treat and stumbled upon this recipe for homemade Oreos! I’m not a huge fan of Oreos, but these cookies have changed my mind. They were so fun, quick, and easy to make that I want to bake them all of the time.

For the cookies, you’ll need:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups sugar
  • 1/2 cup room-temperature, unsalted butter
  • 1 egg

Preheat the oven to 375 degrees and follow these directions:

stir together all of your dry ingredients (flour, cocoa, baking soda, baking powder, salt, and sugar)

Then add in butter. Mix with mixer on low until it forms a dough.

Then add in the egg and continue mixing until a thick batter is formed.

mmmmmmm

Roll a rounded teaspoons worth of dough into a ball and place onto a baking sheet that is lined with parchment paper

Lightly flatten the dough balls with the palm of your hand, so that they bake more evenly

Stick these suckers in the oven for 9 minutes.

Transfer them to a tray and let them cool while you make the icing!

For the icing, you’ll need:

  • 1/4 cup of vegetable shortening (at room temp)
  • 1/4 cup of unsalted butter (at room temp)
  • 2 cups of powdered sugar
  • 1 tsp of vanilla extract

mix butter and shortening together on a low-speed

While mixing, slowly add in the sugar and vanilla.

Mix until the slew of ingredients turns into a magical delicious frosting!

Scoop the icing into a ziplock bag, and cut a little corner at the bottom of the bag to squeeze the icing out of. Or you could use a pastry bag, if you’re the pretentious baker type.

Find two cookies that are the same size and follow these photo directions (this is my favorite part!):

WOO!

I think they’re best eaten at room temp, but if you plan on transporting them then I suggest sticking them in the refrigerator for a while so the icing can stiffen up for a short trip.

These things are so tasty, that it will make that box of Oreos want to find its favorite Elliot Smith album and a glass of milk to drown in.

All photos by: Chloe Rice

Special guest hand appearance by Laura