I got a new cooking mag yesterday and all the food looked really garish to me. Like the cover with this drippy red cranberry bread, that could just as easily be a meatloaf.
And one of the “dazzling desserts” the cover refers to is this Croquembouche (tower of baby cream puffs, with spun sugar wrapped around) that to me looks like a Halloween Green Bay Packers witch.
But maybe it all only looked so bad to me because I was garish, or had eaten too much sugar too late at night, anyways. I tried to make these apple cidar doughnuts in my mini muffin pan and I think the batter was too thin, so they had big flat tops that stuck and they broke. I rolled some of them in cinnamon sugar despite their crumbled-ness, but really the best thing to do was just eat as many of them as possible while they were still warm and delicious, although crumbled. So that’s what I did.
Sugared & NOT sugared, failed, cidar mini-muffins. Guess I’ll freeze them for future trifle.