Best donuts ever!

Half the fun of creating new treats is naming them! Here is the revised and renamed Hound Dog (2.0). I changed the filling to banana pastry cream, kept the peanut butter glaze, and added a drizzle of chocolate. Dave renamed them “Monkey Bars”!

Pretzels, hot out of the oven!

It had to be done…these are filled with mashed bananas with a peanut butter glaze. It is too cliche to call them “the Elvis”, so I will call them “the Hound Dog”. We can argue they are breakfast worthy with fruit, protein, and grains!

Yeast donuts, cake donuts, baked donuts…what’s the difference?…Texture. Cake donuts, like the buttermilk old fashioneds in the top pic, are crunchy on the outside, soft and tender inside. Yeast donuts (the chocolate glazed ones) are lofty and soft inside and out. Baked donuts (strawberry buttermilk ones in the pic) are soft with a texture more delicate than a muffin, similar to a pancake interior. A texture for every palate!

Handmade soft pretzels with kosher salt and a side of my homemade sweet-hot mustard. Brushed with melted butter, of course!!

Look who came to visit this morning–2 beautiful white swans swimming in the pond behind the store. It doesn’t get any better than that!

Thanks to everyone for coming in and sharing this beautiful weekend with us. We appreciate you all!

I am going to call these pie-lets (4-1/2 inch) “The Bob Marley”. They are my coconut pie custard layered with sliced bananas and chocolate. Alas, there can be no other plant materials, no matter how apropos that would be!

Donuts, donuts, donuts! Strawberry (chopped berries in the batter and the glaze), pastry cream filled eclairs, chocolate glazed yeast donuts, maple bars, and the original Windmill donuts.