I wanted to start off this blog post with a quote. I won't usually involve you folks in my school work (I promise!) but I am reading a book for my poetry class right now that continually inspires me. It's a book about writing on writing, which can be a topic fraught with anxiety and redundancy, but when crafted as beautifully and artfully as this book is becomes poetry itself. The book is called Madness, Rack, and Honey and it is collected lectures by Mary Ruefle. The following quote appears in the chapter titled "On Fear":
"I asked the poet Tony Hoagland what he thought about fear. He said fear was the ghost of an experience: we fear the reoccurrence of a pain we once felt, and in this way fear is like a hangover. The memory of our pain is a pain unto itself, and thus feeds our fear like a foyer with mirrors on both sides." (Madness, Rack, and Honey, 104)
I will save you the bother of having to read me respond to this quote and to the rest of the chapter "On Fear". However, I do want to say that I think fear is something so intangible, so multifaceted, so poetic and beautiful and cliché at the same time. It inhabits a whole universe inside my mind, barely explored but sometimes completely consuming. There is no real conclusion or answer or description that can sum up or explain it, and yet we all know it and feel it. It is at the same time present and invisible.
Alright. I think I slipped a little too far into school mode there. I'll leave it here because probably this is too long to read, and also I need to do some work before Sebastian and I watch Gilmore Girls :)
Just a side note, but I could not be happier about this weather. It is perfect and crisp and I am desperately hoping it doesn't go above 20 or below 10 (ever...). All I want to do is wear pants, light jackets, drink coffee from a thermos and knit my winter scarf<3
If you're still with me, I guess I should talk about these donuts. The only reason I've been avoiding it so long is that I have eaten 3 today and I am worried if I start to write about their fluffy, soft interiors and creamy earthy tasting frosting I will end up with a belly full of 12 donuts by the end of the night! Uh oh, *brushes crumbs off of lap guiltily* ahem... Anyways! Mini donuts are my favourite because:
1. they are super duper cute
2. they are perfect with a cup of tea (you don't get too full but are completely satisfied)
3. you can eat at least 4 without feeling too bad about yourself
I wanted to combine flavours that spoke to the ending of summer and the start of fall. To me, strawberries symbolize the epitome of those last stretches of summer heat. The fullness, ripeness, and deepness of their colour are all situated in my brain memories beside summer and August. Matcha on the other hand makes me think of earthy, moist soil and the turning of the leaves. The two together are a celebration - a farewell and a greeting all at once. I hope you can feel all of these feels along with me as you take your first bite, and welcome fall into our minds, homes, and tastes!
Mini Strawberry Donuts w/ Matcha Coconut Cream
Makes 12 - 14 mini donuts OR apprx. 6 large donuts
1/2 cup unbleached all purpose flour*
1/2 cup whole wheat flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1/2 cup strawberry purée (approx. 10 strawberries mashed with a fork or blended)
1/3 cup raw honey (sub agave if vegan)
2 tbsp coconut oil, melted
1 tsp vanilla
1/2 cup almond milk + 1 tsp apple cider vinegar
Matcha Coconut Cream
1 can full fat coconut milk, chilled in the fridge overnight so that the cream rises to the top
1/2 cup powdered sugar (optional)
1 tsp matcha dissolved in 1 tsp boiling water
Preheat oven to 350 and grease your donut pan with coconut oil, set aside. Combine the almond milk and apple cider vinegar and set aside until foamy, about 5 minutes.
In a large mixing bowl stir together flours, salt, baking powder, baking soda, and nutmeg. Set aside. In a medium bowl mix together your strawberry purée, honey (or agave), coconut oil, vanilla, and almond milk mixture. Whisk until fully combine. Pour the wet ingredients into the dry ingredients and stir to combine until it resembles a thick doughy texture. Pour the dough into a piping bag OR into a ziplock bag, snipping off a small whole in one corner. Pipe the dough evenly into each ring of your donut pan. Bake donuts at 350 for 8 minutes.
To make the matcha coconut cream dissolve 1 tsp of matcha in 1 tsp of boiling water. Whisk until it forms a smooth paste. Remove your can of coconut milk from the fridge (which was chilling overnight) and open it. Skim off the cream that has risen to the top (leaving the liquid in the can) and put in a medium mixing bowl. Add the powdered sugar and matcha paste and whip with electric beaters until smooth and fluffy.
Frost the donuts! Make sure your donuts have cooled completely. Place the matcha coconut cream into a piping bag and frost to your fancy! Make some cool designs or just cover them right up. Sprinkle with some toasted coconut flakes and enjoy!
Donuts should last for up to a week in the fridge in a sealed airtight container :)
*this recipe also works well using only spelt flour - I just didn't have any on hand