It’s that time of year again. As much as I’m feeling bittersweet about saying goodbye to 2014, I do look forward to reflecting back on the year and making this round-up list. This year, I’m sharing my top ten favorite sweet recipes and top ten favorite savory recipes. Did any of your favorites make the list?
#10 Matcha Shortbread Trees
I just can’t get over how cute these are and I especially like the “snow” I was able to create with the powdered sugar.
#9 Pumpkin Pie Mug Cake
It’s been years since I bought or made a full-sized pumpkin pie because I never want to be stuck eating a whole one. This recipe took nearly a dozen tries, but I finally got the results I wanted and I love being able to eat and make an individual pumpkin pie in minutes.
#8 Raspberry Lemonade Pie Bars
I usually don’t like fruit based desserts, but these raspberry lemonade bars really spoke to me. I love the color, the tart and sweet, and the bits of crust in every bite.
Here is one more New Year’s Eve recipe idea: champagne flavored mug cakes cooked directly in champagne flutes. You can top them with a light champagne cream frosting and some silver sprinkles.
It’s back to normal life in San Diego for me. I am missing my family and my dog though. I am especially sad that my dog refused to say bye to me. Does this happen to anyone else? She gets mad that I’m leaving her, so she refuses to acknowledge or look at me and when I try to hug her bye– she turns her head away. It makes me feel even sadder!
How can I say no to this face?
Donut Panic is a bakery offering a variety of donuts, but has become especially well known for their vegan donuts. After reading and hearing good things, I had to make sure to visit before the end of the year.
The outside signage still says Sunshine Donuts, which is the former occupant.
Once inside, you’ll find all the traditional donuts on the right side of the display case and about a dozen different flavors of vegan donuts on the left of the display case. The vegan donuts include unique flavors like earl grey, rose cardamom, and lemon lavender, inspired by the owner’s father’s Iranian background.
What immediately struck me about these donuts is the texture. It has a crispness to it that I really enjoyed, and they felt very light. They didn’t taste like traditional yeast donuts, which contain eggs and cow’s milk. However, they are in good in their own unique way. I also liked how well they maintained their form, tasting just as crisp and chewy the next day.
The lemon lavender had a light floral flavor. Mr. K was using this occasion to perfect how to bite into the donut so you can see the inside but without it looking unappetizing. He was quite pleased with his bites for the photos.