I, Leanderthal: Cinnamon Doughnut Bites

Repeat after me. Nom nom nom nom nom.

But really. Nom nom nom. My cousin A says that with all the amazing recipes I've been finding lately I'm going to give the kids diabetes. This may actually be my evil plan, I'm not really sure; if it is I haven't thought it through. But that's not really the point. The point is I've been staring at this recipe I ran across, trying to find the best time to make it. And that time ended up being today.

The plan actually was to make these Cinnamon rolls. But the problem is, the internet has been down.

When we realized the internet wasn't working, the world ended a little bit, and 'mom' and I ran around like chickens with our heads cut off flipping switches on and off and trying to bring the outside world back. I'm actually writing this in OneNote because the internet is still down. In another hour I think there's going to be a full blown panic. So anyway, I didn't want to attempt the cinnamon rolls, which have yeast, without actually having a recipe and step by step pictures right in front of me. Instead, I thought I'd try my hand at some delish faux-doughnut holes. And oh my, did I make a good choice.

I didn't really have a recipe for these. Remember I've been stuck in the stone age? I did have a pretty good idea what they were all about. I mean, doughnuts are writen in my language. I liked the idea they were baked, because that's way better for you than deep frying the crud out of something. And also, Goose One told me how much he loves doughnuts, so it kind of seemed like a good idea to try these.

The original recipe called for shortening, which I'm not even sure how to find here. And on top of that I really dislike baking with shortening because its so bad for you. And it's gross. Its all like 'Hey I look like vanilla ice cream or maybe some yummy sour cream. Psyche. I'm lard'. Long story short, there is no shortening in this. Which, honestly, after making them I can completely understand why the original recipe would call for it. Mine turned out a wee bit crumbly. Not in a bad way, mind you. I'm satisfied. And you will be too. Actually looking at the two recipes, they're very different. Mine uses a lot more butter. There is a lot of butter in mine. I'm not entirely sure if its actually better for you than it would be if you used some shortening. But whatever. Butter happens to be the foundation of the church I belong to. Yeah, and doughnuts sing in the choir.

All praise It.

Yeah I like butter.

Super Delicious Cinnamon Doughnut Hole Bites

1 1/2 cup rice cereal

2 cups flour

1/2 cup sugar

1 tbs cinnamon

1/2 tbs vanilla (I used 1tbs a powered form of powered , extract would probs taste better)

1 1/2 tsp baking powder

1 egg

100grams butter (room temperature)

preheat over to 400 degrees F

There is something wrong with this picture. I did not use milk for this. Yeah, I had definitely just done the shopping and left it out on the counter. My bad.

Crush your rice cereal into a semi coarse mixture. You can use a fork....but I found the mean tenderizer to be a lot quicker. Then mix the flour, rice cereal, 1/2 tbs cinnamon, baking powder, and powdered vanilla (don't mix in if you're using extract). In a separate bowl beat egg, room temperature butter, sugar, and the other 1/2 tbs cinnamon in a bowl in till creamy. Slowly mix in dry indigence.

Roll dough into about 1 in balls. Then dunk in a lovely bath of melted butter. I didn't add the butter needed for this part to indigence list, because it can be done to taste or substituted for egg white depending on how strongly you feel about butter. Then roll in sugar. I used a sugar cinnamon mixture, which was part granulated white sugar, and part sugar in the raw, which is the closest I could find to brown sugar. I suggest using a brown sugar granulated sugar mixture to roll in. Again this is not in the indigence list because it should be done to taste. Goose One was really worried that these didn't look like doughnuts, and the idea of doughnut holes didn't really click at first. I had him try the dough, he said they would be fine. I think that means I get a gold star.

When you've finished bathing your scrumptious dough balls in butter and sugar, flower the bottom of a casserole dish and place them in it a little bit apart. I could have fit more in this dish, but I wasn't sure how much they'd rise and expand in the oven. Then place in the preheated oven and bake for 10 minutes. After ten minutes take out and brush with egg white, then bake again until golden brown and glorious (or for about 3 more minutes).

When they finish baking and smell amazing, place in dish on a rack to cool. When they cool enough to pull apart without crumbling, you can place on a rack and dust with powdered sugar (but only if you want).