I didn’t know it was possible for so many things to happen in the span of three weeks, but they did. Let’s rewind all the back to the start of February…
I took a small reprieve on a Thursday afternoon (a cancelled tutorial = a total luxury) and caught up with two friends from high school over a sort-of warm cup of hot chocolate.
Although we haven’t seen each other in at least six months, our conversations fit together just as they did years ago– a comfortable rhythm, familiar laughter.
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I’m sure other baking junkies can relate, but that last thing I need is a specialized baking mold. I have drawers and cupboards overflowing with baking utensils, bowls, and bakeware.
And as much as I’d love to have financier molds, bouchon molds, canelle molds, brioche tins (<– that one I really do… I mean, they’re so cute!), and doughnut pans, my small kitchen can only hold so much.I guess you can say that they taste the same– glazed muffins vs. glazed doughnuts, especially if they’re baked, but the eating experience is completely different. A doughnut is flatter, easier to bite into, has a higher glaze-to-interior ratio… plus they look adorable.
Plus the word ‘doughnut’ looks more sophisticated than the word ‘muffin’.