On Sunday I made brunch and some granola, and a chocolate cake from the Snacking Cakes book (Yossy Arefi) that Rach gave me for Christmas. I’d actually made another cake from this book, a cream cheese berry cake, when it was posted on Epicurious in November. By the time the cake was done it was too dark to take a picture, though.
Brunch, Jan 10, 2021: Chicken & potato & sweet potato hash with an egg on top, sourdough honey wholewheat bread that I made yesterday, toasted
Pumpkin spice doughnuts from a mix that King Arthur had on sale. I mean it gripes me that they’ve gone to selling so many mixes instead of actual ingredients, but $2.38 for a 12-doughnut box was too good to pass up.
Sourdough honey wholewheat bread
Mixing in the fruit
All mixed – it’s prominently apricot almond granola, but there’s lot of other stuff in there too, sunflower & pumpkin seeds, coconut, raisons, a few pecans