Baking

When I did my great kitchen clean out a few weeks ago, I came across my old donut pans that I had forgotten all about. The kids caught sight of them as well and asked me to make a batch of donuts, so I had to do it for them. Because I was making these so close to the start of Fall, pumpkin donuts seemed in order, and then one thing led to another and I suddenly was making pumpkin donuts with a brown butter and sage maple glaze with a candied pecan topping. I really don't know what happened but happy for the development nonetheless. Don't kid yourself, these aren't "healthy" by today's standards, but they are baked not fried, and they're homemade with no weird ingredients, and for being so rich, overall they don't have a ton of sugar. So let's call them healthy-ish. When we ate these for breakfast, we made sure to also eat some eggs for protein so that we didn't go about our morning and experience a sugar crash. But when eaten for dessert, they are perfectly acceptable all on their own

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