It’s spring break in suburbia. So I did what any other mother of a darling teen and pre-teen daughter lamenting to spend a week on a beach but had to stay home would do. I improvised. I packed the car with some clothes and Ree Drummond’s delicious new cookbook, The Pioneer Woman Cooks: Food From My Frontier and headed to the cabin with the girls and my parents for some cooking, eating and bonding time.
I mean it is the second best thing, right?
Ree’s newest cookbook is a collection of mouthwatering recipes explained through beautiful pictures and heartwarming stories of life on the ranch with her darling family. Just flipping through her lovely book makes you feel as if you’ve been whisked away to her ranch to enjoy all the adventure, food and fun that it has to offer.
So I figure, why not have some of that at the cabin? We’ll turn our charming little cabin into a sprawling ranch only without the horses and cowboys and instead a little improvisation.
We decided that we just had to make Ree’s homemade glazed doughnuts. Doughnuts hold a cherished place in all of our hearts. We love doughnuts. Not to mention, I always think of Ree whenever I see a doughnut after reading one of her posts that has now become one of my very favorite. And what a better way to kick off our weekend than to do so with delicious homemade doughnuts? It was a perfect plan.
I cracked opened the cookbook and the fun began.
I soon realized that I had no doughnut cutter. No mixer with a hook. No silpat mats or parchment paper. No cooling racks.
Can you see that improvisation was a theme here?
But no worries. I mixed the dough with my hands. Used an antique vase and a wine glass for doughnut cutters. Aluminum foil in place of my beloved silpat mat. And scrubbed the dickens out of the oven rack to use as a cooling rack. To see the recipe done the right way with a step by step photo tutorial check out Ree’s post for Homemade Glazed Doughnuts.
Now back to the ranch, um I mean cabin. After letting the dough chill in the fridge and then rise the next morning Sassafras and I got busy.
It was such fun cutting out the doughnut holes with an antique vase.
I may never go back to a doughnut cutter personally.
After the little gems sat in a warm spot and turned into little pillows of fluffiness, it was time to fry them.
Pretend like I have a photo of the little darlings in their glory of puffiness. Thank you for your cooperation.
I must admit that I was pleasantly surprised about how easy and fun it was to fry the little suckers.
Insert angels singing.
Are those glorious or what?
Just so you know. An oven rack works perfectly as cooling rack.
Or in this instance a doughnut-glaze-dripping-rack.
And a cookie sheet works fabulously as a doughnut-hole-glaze-pouring surface.
And my mouth works perfectly as a doughnut-taste-tester.
Just thought I’d share. Le YUM! We’ll never buy doughnuts again!
You really must get your hot little hands on one of these delightful cookbooks. The recipes are divine (even when a little improv is necessary) and you too can have a slice of Ree’s frontier right in your own home. But guess what? Today is your LUCKY day! Sweet Ree is actually going to give three lucky winners a personalized cookbook!
Have fun & good luck!