“How was your mom’s?” Roo asked.
“She cleaned out my old room and found some interesting stuff.”
“Nothing too damning I hope.”
“Well, she found some old diaries. Thankfully they were written when I was 12 and the most horrible thing I could have admitted to back then was throwing a hockey stick at my brother.”
“He deserved it.”
“Says the thrower.”
“She did find something random,” I said, changing the subject. I handed Roo a piece of paper that had been deliberately folded over and over again.
“What is this?”
“A letter that S gave me before I left for college.”
“Huh,” he said, glancing at the letter then putting it down on the coffee table, “What’s in your other hand?”
“Is that a CD binder?”
“What CDs are in there?”
“You brought back an empty CD binder from the 1990s. To our apartment. Which is already cluttered with how many back-issues of Rachael Ray Magazine?”
“Hey, your DVD collection -”
“Which there are of 5. What CDs do you have?”
“Well, ok,” I said, handing it over.
Roo unzipped the binder, flipping it open in the middle. “You listened to Godsmack?”
“I listen to everything.”
He flipped the sleeved page over, pulling out a CD labeled with thick permanent marker, “System of a Down?”
“Yeah, I listened to them in college. I liked the song about chop suey.”
“I don’t think it was really about chop suey.”
“Whatever. So, I was thinking about it on the drive home; after reading the letter, listening to some CDs in the car -”
“You listened to these?”
“Maybe. Maybe Dave Matthews Band. Who are still awesome by the way.”
“Anyway, all of this made me remember, how S, L and I ran around that farm, acting like we owned the place. We would skip out on barn chores to do Dunky’s runs. Do you remember when they came out with ‘the breakfast sandwich?'”
“It was kind of epic. Back when Dunky’s used to be good.”
“I know. And I remember saying, ‘Bagels at Dunky’s?! Uh, no thanks.’ But then I had one and it was delicious! Or so the hungover 18 year old me thought.”
“Now they taste like sawdust.”
I smiled, “And we would order iced coffees with milk and 10 sugars, boxes of donut holes – mostly chocolate of course- and oh! Cumby’s! We would go to Cumby’s all the time, buying pints of Ben and Jerry’s. L would get Chocolate Chip Cookie Dough. Or maybe it was Peanut Butter Cup? I forget what S would get…”
“That sounds really -”
I sighed. “I want donuts.”
“Reminiscing about all of this makes me what donuts. Peanut butter, chocolate…”
These donuts are a bit decadent. They’re a combination of soulful chocolate, creamy peanut butter and sweet, lush banana. The donuts are just a bit sweet to balance the dark chocolate glaze, yet ever so light. Be mindful not to over mix the batter as that will lead to heavy, sad donuts. Yes, sad.
Adapted from Peas and Thank You
Makes About A Dozen Donuts (depending on the size of your donut pan)
A small mixing bowl
A large mixing bowl
A gallon ziploc bag with one corner snipped off or a piping bag or even a spoon will do
A donut pan greased with butter (like Earth balance) or coated with baking spray
A cooling rack (or a large plate if you don’t have one)
A medium mixing bowl (for the glaze)
For the donuts
2 tablespoons butter (like Earth balance), melted and still warm
2 tablespoons creamy peanut butter
Half cup of sugar
Half cup unsweetened unflavored soy milk (or your choice of non-dairy milk)
Half teaspoon of vanilla extract
2 very ripe bananas (practically black), mashed
1 cup all purpose flour
Half cup whole wheat pastry flour (you could use all purpose)
1 tablespoon baking powder
One eighth teaspoon fine sea salt
For the glaze
Three quarters of a cup of powdered sugar
Quarter cup of of cocoa powder
3 tablespoons of unsweetened unflavored soy milk (or your choice of non-dairy milk)
1 teaspoon of vanilla extract
Place your oven rack to the middle position and preheat your oven to 350F.
In a small mixing bowl, add the melted butter and peanut butter. Mix till smooth. Add the sugar. Mix in till well combined. Add the mashed bananas and vanilla extract. Mix till well combined. Set aside
In a large mixing bowl, add the flour(s), baking powder and salt. Whisk till well combined.
Add the liquid mixture to the dry. Mix till just combined. If you have a few dry patches, that’s ok (the batter is going to be quite thick). Do not overmix.
Scoop/scrape the batter with a spatula into a large ziploc bag, seal, then cut a small hole off the corner. Twist the ziploc bag to move the batter down to the hole and ‘pipe’ out the batter into your donut pan. Try your best to move the batter around the circle, but if your batter gets away from you a bit, no big. It’s easy to fix by moving the batter around the pan with wet fingers so that it completes the circle. Be sure to just barely fill the circle (like three quarters) as by overdoing it will make the donut look more like a ‘muffin top,’ ie it’ll lose it’s ‘hole.’ Continue ‘piping’ into each donut mold until all are filled. (If you don’t have a ziploc bag, you could spoon the batter into the molds.)
Bake the donuts for 11 – 13 minutes or when a cake tester is inserted (like a toothpick), it comes out clean. The donut should feel firm to touch.
Set the donuts aside, still in the pan, for about 5 minutes. Afterwards, allow the donuts to come to room temperature on a cooling rack (or a large plate if you don’t have one).
If you’re making the glaze, add the powdered sugar and cocoa powder. Whisk till well combined. Slowly add the milk, whisking it into the dry ingredients. Add the vanilla extract. Keep whisking everything together until smooth.
Once the donuts have come to room temperature, dunk them into your glaze. Put them back on the cooling rack (dry side down) and allow the glaze to set before eating…if you can.