Not sure what came over me, but I woke up early Saturday morning with loads of energy, inspired, and ready to bake. I haven’t had a working oven down here in Belize in well over a year, but I recently moved into a new condo that has a beautiful American style stove and oven. Figured it was time to try it out, and I baked a lot in Taiwan with horrid humidity, how bad could it possibly be here, right?
I attempted two recipes, and while my mini-donuts were quite good, I had an epic fail with my cookie butter cardamom cookies. What was supposed to be a batch of light and fluffy cookies ended up as a single, very thin cookie-blob that might as well have been run over by a steam roller.
Thank you humidity!
I should’ve known better after having to freeze the dough to even roll the cookies in the first place. My mistake was not putting the dough balls back in the freezer to set up before putting the cookies in the oven to bake.
Despite their hideous appearance, the cookies were rather tasty and I’ll try them again so I can write up a recipe.
In the meantime, I did manage to pull off pretty tasty mini-donuts that were baked rather than fried. And the best part is, these were made utilizing local ingredients like Belizean brown sugar and cocoa.
If you have a Wilton Nonstick 12-Cavity Mini Donut Pan, try your hand at baking these Belizean brown sugar mini-donuts.