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Homemade Glazed Donuts

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Homemade Glazed Donuts If you follow me on social media, you know that last week I was neck-deep in donuts.  If you were lucky you might've gotten to taste one of these donuts too!  These donuts are perfectly tender, sweet, and airy on the inside.   Some people are scared away by the yeast donut and stick to a baked cake donut.  I'm here to tell you that yeast is not scary, yes it's alive and can easily be killed but it's probably easier than keeping a plant alive.  As long as you buy high-quality yeast, and don't overheat your water, everything will be fine!   TIP:   I always try my best to get the blooming liquid at exactly 115* because that's where I've had the best success.  Any hotter than 115* and you will kill your yeast and any cooler than 110* your yeast will not activate. Not sure if your yeast is alive?   When you activate your yeast in a warm liquid it should begin to bubble up and have a fro thy look to it.  When you sm...
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The West Coast

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Florida to California  And Everything in Between I guess we can just consider this an intro post.  In January, I took an eleven-day trip, driving to the west coast from Florida to California!  Seven of the days were spent driving and the following four were spent in California.  The trip was originally planned as a "get there as soon as you can" kind of deal- but we decided to take a much more scenic route- stopping at all the famous stops along the way.  This trip allowed me to see more of America than I've seen in my entire life.  I'm going to make each state a separate post, including the food and activities we came across.  This trip wasn't a foodie based trip so most of the restaurants will be fast-casual style.  With that being said the posts will be focused more on the travel itself, and how much you can see in a short amount of time. Florida: The trip began in Florida where we ate a "Whataburger" for the first time in the panhan...
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The Reading Room

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Reading Room Review Just last weekend my best friend and I went on a double date to the Reading Room in downtown St. Petersburg . All four of us were super excited for our reservation that we had planned for a couple of weeks.  After reading several reviews and looking at tons of pictures of the atmosphere and the food, I was expecting to be blown away- that being said, before I get into details; none of the food was bad, it just wasn't as amazing as everyone made it out to seem.  My friends and I were, slightly disappointed, due to the money we spent, and nothing was extraordinarily good.  Place Setting As for the atmosphere , our reservation was at 6:30, at this time the  restaurant was quiet and there  was only a few other tables, around 7:15 the restaurant started to fill up, and it got rather loud, however we were at table near the center of the restaurant.  There was also 2 larger parties that arrived ju...
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Pomodoro Sauce

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Pomodoro Sauce For those of you who are unaware, Pomodoro sauce is a type of red sauce.  The difference between a marinara sauce and a Pomodoro sauce is that a marinara has a liquid consistency with bigger chunks, while a Pomodoro is thick and smooth.  I originally made this recipe to go with my goat cheese balls for my Pop-Up.  You can check out my  full Pop-Up menu on my blog.  Everybody raved about how good this sauce was.  It's sweet on the tip of your tongue, you can taste the freshness in the herbs and then it has a spicy kick at the end.  The sweet and spice have a perfect balance!  Onto the recipe; Ingredients:  400 g Tomato, concasse, diced  77 g Onion, rough chopped 12 g Garlic, minced 4 g Oregano, minced 4 g Thyme, minced 4 g salt (more to taste) 35 g sugar (more to taste) 1 bay leaf, remove at the end .5 g crushed red pepper Tomato paste to thicken, about 3 tablespoons 15 g basil infused cold pressed o...
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