Off to Boulder for the weekend!

Yay! We can't wait to get there...so ready for a Buff win, great friends and a little birthday celebration!

See you soon!

Mmm...Doughnuts!

Two weeks ago we came up with our first of many million dollar ideas! I know...we have big dreams.   We got to thinking after sampling some mediocre doughnut holes from Cub, that the Twin Cities is lacking a great, old fashioned, doughnut shop.  So we got to researching, business planning and most importantly...baking!  Let's just say, we need to continue our research and a few baking classes may not be the worst idea.  So raise your coffee mug...cheers to round one!!!

Making sure we had all the correct ingredients...

Improvising because we definitely didn't have a doughnut cutter, but various size juice glasses kind of did the trick

The looked pretty yummy...

However, if at first you don't succeed, try, try again!

 So re-fill that coffee mug...here's to round 2!

APPLE CIDER DOUGHNUTS!

• 3 1/4 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) powdered buttermilk
• 3/4 teaspoon(s) cinnamon
• 1/2 teaspoon(s) salt
• 2/3 cup(s) milk
• 1/4 cup(s) unsalted butter, melted
• 1/4 cup(s) instant espresso powder
• 2 large eggs, beaten
• 3/4 cup(s) sugar
• 1 teaspoon(s) pure vanilla extract
• 4 1/2 cup(s) vegetable oil for frying 
• 1/4 teaspoon(s) nutmeg
• 2/3 cup(s) apple cider
• 1 tablespoon(s) cinnamon
• 3 cup(s)

Directions

1. Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts. Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.