Donut Touch is our current go-to donut spot.
Since it’s Friday, my mind is on the weekend and if you follow me on Instagram you know my weekends usually involve donuts for breakfast. The donuts here are soft, fluffy and reasonable priced. We recently bought them on several occasions when we had guests over and they all really loved the donuts.
They have two locations, one in Mira Mesa and one in Scripps Ranch. When it’s early in the morning, we usually go to Mira Mesa. The donuts are, of course, best in the morning when they are still super fresh. If it’s later in the morning, we usually go to the Scripps Ranch location, which gets a lot more foot traffic, so even if you go late morning, they usually still have really fresh donuts.
My favorite is the glazed and the glazed twisted. Mr. K likes those as well and also really likes the mini apple fritter. They also sell the trendy blueberry donut. Both shops close by 3pm and are usually out of most of their stock by early afternoon, so unfortunately, this really is only a morning stop.
Whenever it’s just the two of us, we go in with the full intention of buying just a couple of donuts, but it’s cheaper to buy half a dozen or a full dozen and so somehow we always leave with a half dozen. It’s $.99 for a single, $5.50 for half dozen and $10 for a dozen.
Here are some photos I took from our latest two visits:
This simple fluffy cake is not overly sweet and is bursting with fresh blueberries. It works for breakfast, an afternoon snack, or any other time of the day.
Today I got to experience the thrill of actually making a recipe from my book. I’ve been so caught up in the excitement of being a cookbook author that I never really thought of much beyond that, like the fact that being a cookbook author means that one day I will be in the kitchen making a recipe, and it will be my cookbook opened for reference!
I had a craving for something sweet and simple and I thought of my blueberry mug cake. I went on my blog to find the recipe and was surprised that I’ve actually never shared it before. So then I started to pull out my book draft, when it suddenly dawned on me that I no longer need to do so because I already have the physical copy. You can imagine my excitement.
Also you see that dusting of powdered sugar on the picture page? The photo is so sharp that I actually thought I had gotten flour on my new book and attempted to wipe it off. Silly me!
This recipe actually took me a long time to perfect. Getting a white cake base that doesn’t tasty eggy, oily or rubbery was really quite frustrating. But I’m really thrilled with the result and I hope you are too.
This extra cheesy macaroni and cheese is ready in less than 20 minutes. It cooks in one pot and you don’t need to drain out the water.
One pot, no draining water necessary, and ready to eat in under 20 minutes. Are you as excited by this recipe as I am?
After making so many one pot pasta recipes, I decided to tackle macaroni and cheese. I actually made this two ways: one method involves cooking everything in one step and the other involved two distinct steps. Both take about the same amount of time and it really comes down to preference as which version you may enjoy better.