A few weeks ago, FH and I paid Do Re Mi a revisit. Do Re Mi is one of our favorite spots when we are in the mood for something healthy yet hearty.
We love coming to Do Re Mi because the staff is always so welcoming that it almost feels like dining at home. The huge amount of free banchan is also a plus too. After we sat down we were immediately presented with this two bite cold appetizer. It’s some sort of noodle salad that has been flavored with vinegar and sugar.
Soon after we placed our orders, the parade of banchan came out. I love how many banchan are provided here and it seems to be something they are quite proud of. They openly advertise unlimited refills of their banchan on the menu.
Bubble buns are a bit like cinnamon rolls in a more fun form. I love to pull apart the little round bread balls. This weekend I set about making a pumpkin version of cinnamon bubble buns.
Soft cinnamon pumpkin bread coated with glaze. These make an nice, indulgent weekend breakfast treat perfect for the Fall.
A few people made their way to my blog this week through a link to some pumpkin snickerdoodles I made last year. This really had me craving them.
On the outside the look like regular snickerdoodles, but on the inside they are a nice golden orange.
I really enjoyed the recipe I tried out last year, but I wanted to create one that uses shortening, which I’ve read is what causes the crackling top for snickerdoodles.