08 Mar

I don’t know

When I was little, I knew everything.  I argued with adults because I thought I knew better.  I thought people getting hired for a job because they had more experience was nonsense.  The few times I didn’t know better, I played like I did.  “Oh, uh… yea… I was about to say that.”  I wasn’t.

Somewhere in college, I learned how to say “I don’t know”.  I didn’t use it very often because hey, I still knew most everything there was to know.  I felt like I deserved to have a multi-page resume because I was just so great.  Since then, every day seems to teach me only one thing: I know less than I thought I did.

I used to create recipes and think that I was the bee’s knees.  Look at this pasta I made.  Aren’t I fabulous and special?  No.  Cooking requires experience.  The more you do it, the better intuition you have.  The more recipes you see combining certain ingredients, the more willing you are to go off script to create a combination you’ve seen before.  I like cooking.  I think that what I cook is usually pretty tasty.  But it’s not nearly as original as I thought it was when I was in high school.

… so this morning when I wanted doughnuts that combined chocolate and peanut butter, that wasn’t exactly a fresh idea.  I already have a tried and true chocolate doughnut recipe (see this cookbook).

Doughnuts in Morning Light

And peanut butter frosting just made sense to me.  I was a little nervous about how to go about that, though, because I wasn’t about to go shopping for whatever ingredients I was missing in any of the recipes I found.  … and then I thought about peanut butter pie.  That glorious creamy peanut buttery combo topping ground Oreos.  And the recipe for that is pretty simple.  Peanut butter + cream cheese + cream + sugar = amazing.

… but let’s make this simpler given the ingredients I actually have on hand: Peanut butter + dairy + sugar = amazing.  And so it did.  I used Yoplait vanilla greek yogurt because I have a Costco sized amount of it that’s going to go bad next week.  But let’s not kid ourselves, this recipe is hardly rocket science.

Doughnuts by Window

My sister requested that she be awoken when breakfast was ready, so I served her bedside with doughnuts and hot cocoa.  She kind of loves me a lot.

Peanut Butter Frosting:

  • 1/4 c. peanut butter (I used creamy, but I think crunchy would be grand)
  • 1 5.3oz. container yoplait vanilla greek yogurt
  • 1/4 c. powdered sugar

Mix ingredients until creamy.  Chill.  Frost doughnuts immediately before serving.

 

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