Mini Chocolate Covered Doughnuts!

Okay, so as you've probably worked out so far... I am simple.

Wow. That was a rubbish start to a post.
I'm tired.

I'll start again...

AHEM.

Okay, so as you've probably worked out so far, I really like to appreciate the simple things. Or try to, at least. Like, the first sunny day of spring when you get that little bit of warmth on your back... or... oh! oh! When the leaves start to change colour in late September and there's the constant smell of bonfire in the air on a dry day... or - perhaps most importantly - when you get your monthly subscription of Cakes and Bakes in the post...
No? That just me?

Well, anyway, you get the picture. In my book, simplicity even beats honesty when it comes to the best policy. Hands down. No doubt about it.
Some may call it laziness. But I reckon that's pretty pessimistic. I like to think of it as my 'why-make-more-work-for-yourself-when-the-simple-things-make-you-just-as-happy' philosophy. Unless English Coursework Planning is involved. In which case...
Well, let's just say I'd make a whole other post for it. If I was that way inclined.

Anyway, I digress, (I'm being awfully waffle-y today, aren't I? It's in ma blooooood, I guess. I take English, remember? You were warned.    -  mmmmm... waffles.)

And as you've probably realised, dear readers, my baking is all about ease, rest, and relaxation.
Nothing fancy. Nothing frilly. No mindbogglingly fantastical piped décor or crazy ingredients that you'll use once and once only - Himalayan Pink Salt. Seriously?

For me (and hopefully for all of you too) baking is a leisure, not a chore. And after a slight disaster in the form of a way-too-gooey brownie bake yesterday - it just fell apart. Everywhere. - I decided to get back in the kitchen this evening, and ensure that I have something to take into school for my tribe of friends tomorrow.
That's another thing. Never give up on your baking abilities. Mistakes happen to everyone. Even to a wannabe Mary Berry like me!

SO, EVERYONE. May I present to you my 'Chocolate Covered Doughnuts'! One of the most simple things I have EVER made. IN MY LIFE.
You're gonna love it.

And just an N.B. for all you savvy bakeware shoppers out there who, like me, just want a tin for every cake/biscuit shape ever created in the history of time - don't fear my amigos! The dream isn't unreachable! For I have found something beautiful.
My mini doughnut tin! It's seriously my favourite piece of bakeware. Along with my baguette holder... and my battenberg tin... and that totally tiny, but totally cute heart shaped cake tin I bought at the weekend...

You can find it (and so many other lovely things) right here.

Oh my word, I'm in heaven. Would you just look at the sheen on those!?
Total Monday-night perfection.

What did I tell you? Simplicity is great.
No. It's better than great.
It's one thought, one conception and one purpose.

Mission accomplished? I think so.

Thank you all for dropping by to take a look into the ramblings of my food-filled brain!
I'm so, so grateful.
Always am, always will be. x

Makes 24 Boootiful Doughnuts
Ingredients - no crazy-bean salt. Pinky promise.
225g plain flour
1tsp vanilla extract
175g caster sugar
1tbsp butter, melted
2tsp baking powder
175ml milk (whole milk is best, none of that skimmed nonsense)
2 large eggs, beaten
1/2tsp salt
100g plain chocolate

Method
Preheat the oven to 160 degrees
Grease the tine slightly
Put all the ingredients and mix together thoroughly until well combined
Pour the mixture into your tin, about 3/4 full
Bake in the centre of your oven for about 15 minutes, or until a skewer inserted comes out clean
Leave to cool, then melt the chocolate in a bowl over a pan of hot water.
Dunk your doughnuts head first into the chocolate to coat the top, then leave to set

Hope you enjoy!
It's definitely the little things that count.

P.S. The link to the tin product is non-sponsored. I just love it so much. xx

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