Monday, 29 July 2013

Do Not Be Anxious About Anything

Jamie's Italian has opened in Singapore. There are long queues everyday and online reservation is fully booked till October. However, it is easier for you to get a table if you walk in during off peak hours
I was there alone on a late weekday afternoon and ordered one of the famous pasta, Jools' favourite Sicilian Tuna Fusilli and Polenta Chips as side. Jools is Jamie's wife and this is her favourite Saturday afternoon pasta.  This dish is also one of the reasons why I was there. This pasta is healthy and light and I want to recreate it at home. There's another Jools' favourite in Jamie's 30 minute meals called Pregnant Jool Pasta which is penne cooked with sausages.

I ordered the single portion which is 75g and came with a herb breadcrumbs on a spoon. It was very fresh, light and delicious. True to Jamie's food philosophy, this pasta which is cooked with fresh and simple ingredients can be enjoyed eating in a balanced healthy way.

The polenta chips were so superbly fried too, remain crisp and warm right to the last piece. I have to save the tempting desserts for another trip with family and to try the other dishes as well..

The tuna used in the restaurant is albacore. There are many types of canned tuna and the regular ones are the yellowfin.  Albacore tuna is white meat tuna, has a non fishy taste compared to regular tuna. It also has the lightest flesh, and is priced higher than regular tuna. Unlike ordinary tunas, albacore also contains more omega 3 fatty acids and naturally the fats content and calories are higher than regular tuna.

My version of Jools'Favourite Sicilian Tuna is adapted from here.

Jools' Favourite Sicilian Tuna Fusilli
serves 4


1 pound, (400g)good-quality fusilli or penne(fusilli)
1 small onion, peeled and finely chopped
2 cans(400g x 2) good quality whole peeled tomatoes,  chopped
2 cans (10oz) good-quality tuna in olive oil, drained and flaked(142gms x 2)
1 to 2 fresh red chillies, deseeded and finely chopped (2 deseeded chillies)
1 level teaspoon ground cinnamon
1 bunch fresh basil, leaves picked, stalks chopped
Sea salt and freshly ground black pepper
1-2 lemon, zest and juice(1 lemon)
Small handful freshly grated Parmesan Cheese (Herb breadcrumbs)

Herb Breadcrumb
recipe source: own
1/2 cups of panko
1 tablespoon of flat leaf parsley, finely chopped
1 tablespoon of olive oil
1 tablespoon of parmesan

Mix the above ingredients and baked in the oven at 180C for 10-15 mins or until breadcrumbs is brown and toasted.


  • Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet.

  • Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Bring to a boil and simmer for about 5 minutes. Taste for seasoning.

  • Meanwhile, cook the pasta in a pan of salted boiling water according to the pack instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water.

  • Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice, and mix together well.

  • Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately with Parmesan.( crunchy herb breadcrumbs at the side)

Ta-Da,..My homemade version. I would say this is very close in taste.

Note: Pasta sauce is cooked for 4 servings. Cooked pasta is for single serving of 100g.
Those who tried this pasta and other food in the restaurant here and abroad, felt that there are some degrees of  inconsistency in presentation and taste.

A church friend had a cancer scare recently. Her doctor has found abnormalities in her mammogram and she had a biopsy done. As she waited for her biopsy result, we all prayed for her and gave her encouragement and support. She had recently lost her mother to breast cancer and  might have inherited the cancerous genes.
Thank God  the biopsy report was non-cancerous but abnormal. She is due to do a open biopsy to remove the lumps from both breasts using an ultrasound hookwire to do further test.
When one is struck with an uncertainty medical report, one is naturally frightened. My friend is thankful she has a God who cares, and has given her comforting Word. She has faith in God's will for her, whatever outcome of the open biopsy.

Fear of man will prove to be a snare, but whoever trusts in the Lord is kept safe. Proverbs 29:25

Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.  Philippians 4:6-7

Friday, 26 July 2013

Cast Your Burden On The Lord

 Curtis Stone does it again! This time with this Chicken and Chorizo Paella. 
A very easy and relaxing way of cooking this dish. You don't need to have everything mise en place. Just prepare and cut, as you cook along. Follow the steps exactly in the video as Curtis Stone works his charm on you and you'll be fine.
I have cooked paella many times but never have it so easy. Moreover, it tastes so great. Usually, for easier eating, I use bite size boneless thigh but not this time. This dish serves 4 but there are only 3 in the family eating, and I have 3 large chicken drumsticks. The chicken drumsticks were cooked so crisp that I wish I could have more and the rice was cooked to near perfection, tender,moist and crisp round the edges. Move over, old paella recipes, make way for Curtis Stone's Chicken and Chorizo Paella!

Chicken and Chorizo Paella
Curtis Stone Feed Your Family
serves 4

4 cups water
3 tsp salt
small pinch saffron threads
1 tbsp olive oil
1 pack chicken (3 large drumsticks)
1/2 medium brown onion, finely chopped
3 cloves garlic, finely chopped
1 small red capsicum, thinly sliced
2 cups medium grain rice (arborio rice)*
1/2 tsp smoked paprika
1 tomato, seeded and cut into small dice
1 spring onion, thinly sliced
1/2 lemon, cut into wedges, for garnish


  • Preheat oven to 200C or 180C fan.
  • In large saucepan, heat water and salt to a simmer, turn off heat and add saffron.
  • Place large ovenproof frying pan or paella pan over high heat and add oil. Season chicken with salt and pepper. Once oil is hot, add chicken and brown on all sides, for about 5 mins. Remove chicken from pan, reduce heat to medium high and return pan to the heat.
  • Cook onion, garlic and capsicum for 2 mins, or until softened. Add chorizo and cook for 1-2 mins.
  • Stir in rice, then paprika, and cook for 2 mins, or until pan is dry and rice is coated with oil.
  • Add warmed saffron water to the pan and stir to evenly combine. (note: sizzling sound) Add the chicken back to the pan, arranging in a single layer, evenly spaced and bring to a simmer over high heat.
  • Once pan comes to a full simmer, remove heat, sprinkle with tomato and season with salt and pepper(pepper only, taste before adding salt). Place in oven and cook, uncovered, for 25-30 mins, or until the rice and tender and chicken is cooked through. A sign of a good paella is crisp[ around the sides of the pan.
  • Stand for a few mins before serving. Garnish with spring onion and lemon wedges.
* I would have used Australian calrose rice for this recipe but I have an opened box of arborio rice to clear.

This post is linked Cook Like A Star 'Curtis Stone'. Hosted by Zoe from Bake for Happy Kids
Baby Sumo from Eat Your Heart Out and Grace from Life can be simple.

Cast Your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  Psalm 55:22

Wednesday, 24 July 2013

God Works for the Good

Buckles are known as crumbles here. It is a single layer cake with fruits in the middle and a streusel on top. This coffee cake is called buckle( meaning bend,twisted,crumple or warp and not the clasp of belt) in the US because during baking, the top of cake rises, and encases the fruits and streusel giving it an uneven crinkly appearance.  Over there, buckles are usually baked according to the fruits season and  blueberry buckle is the classic buckle. You can add whatever fruits which are in season and to your imagination.
Here, we get our fruits imported from many countries and though sometimes may not be as fresh and cheap, we can console ourselves we get to buy seasonal fruits from everywhere all year round. Lately, US blueberries are selling at S$4.95 for 2 packs(2.2oz, 125g) and I have been buying and stocking them.
Last Friday night was the church family night  and as usual I baked a cake, a Lemon Blueberry Buckle. Although I love this cake very much, it has mixed reviews from others. Some said very good but many said too sour and blamed the berries. They didn't know I have added lemon zest and a lemon syrup glaze on the cake.  What I think is that many people here are not used to tart tasting cakes and are also not aware lemon and blueberries are the perfect match. Nevertheless, this is one of the best crumble I ever made. This is a good buckle recipe and I will not change a thing in the recipe(omit lemon zest and syrup as suggested).

Lemon Blueberry Buckle
Rustic Fruit Desserts by Cory Schreiber and Julie Richardson


Crumb topping
1/2 cup flour
1/3 cup sugar
1/8 tsp salt
Zest of 1 lemon
1/2 stick butter, cubed at room temperature(28g)

6 tbsp butter, at room temp, plus extra for greasing the pan(85g)
1 1/2 cups flour + 2 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/3 cup sugar, divided
Zest of 1 lemon
2 large eggs(3 medium eggs)
1/2 cup buttermilk
2 cups blueberries, fresh or frozen, divided
Crumb topping, chilled
Juice of 2 lemons (about 6 tablespoons)


  • Heat the oven to 350F. Lightly grease a 9 inch square baking pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, 3/4 cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.
  • Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries.
  • Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking.
  • While the cake is baking, make a lemon syrup: In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until thickens to a syrupy consistency, 6 to 8 minutes. (the glaze will bubble while cooking and may need to be removed from the heat to check that it is proper consistency.) Remove from heat and set aside in a warm place.
  • Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. The cake will at room temperature for 2 to 3 days, covered in plastic wrap.

This post is linked to Bake-Along 'Fruit Buckle' hosted by Zoe from Bake For Happy Kids
Joyce from Kitchen Flavours and Lena from Frozen Wings.

And we know that in all things God works for the good of those who love him, who have been called according to his purpose. Romans 8:28.

Read a very interesting blog post, 'Religion is Good for kids'. If this interests you, read here

Monday, 22 July 2013

El Shaddai (Almighty God)

This is my first Curtis Stone's dessert. It is taken from his book, 'What's For Dinner?' and  is the first recipe I have bookmarked. There are many beautiful pictures in the book, pictures of the chef and his family and his food which are all cleverly arranged by days of the week.
I have always love chopped herbs and citrus zests in my food and this cake has all my favourite combination.  It was pure bliss when I rubbed the mixture of sugar, chopped rosemary, lemon and orange zests between my fingertips. What a wonderful way of playing with your food!

It is hard to find rhubarb here and I  have never tasted rhubarb before. So, for this compote, it is only strawberry. This compote can be served hot, warm or chilled. They go so well with the cake which is very moist, light and fragrant. There is only a very subtle rosemary scent and taste is more lemony. If you are baking this cake, make the compote as well. It takes just under 10 minutes to cook the compote.

Olive Oil Cake with Strawberry-Rhubarb Compote
Curtis Stone, What's For Dinner?
serves 8


Nonstick olive oil cooking spray
1 1/2 cup all-purpose flour(cake flour)
2 tsp baking powder
1/2 tsp fine sea salt
1 cup granulated sugar
1 1/2 tsp tsps minced fresh rosemary
finely grated zest of 1 orange
finely grated zest of 1 lemon
3 large eggs(4 medum eggs)
1/4 whole milk
3/4 extra virgin olive oil(extra light olive oil)

12 oz slender rhubarb stalks
1 pound of fresh strawberries, halved
3/4 cup granulated sugar
3 tablespoons fresh lemon juice

Confectioners' sugar, for dusting
Extra-virgin olive oil, for drizzling


  • To make the cake: Position a rack in the center of the oven and preheat the oven to 350F (180C). Spray a 9 inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with non stick olive oil spray (grease side and lined base)
  • In a medium bowl,whisk the flour, baking powder, and salt together.
  • In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and, using an electric mixer, beat on medium high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.
  • Bake for about 35 minutes, or until a wooden toothpick inserted into the the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.
  • Meanwhile, make the compote: In a large heavy skillet, bring the rhubarb, strawberries, sugar, and lemon juice to a simmer over medium high heat, Stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.
  • Sift confectioners' sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.

This post is linked to Cook Like A Star 'Curtis Stone' hosted by Zoe from Bake for Happy kids,
Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple

El Shaddai

El Shaddai El Shaddai (Almighty God)
El -elyon na Adonai (God in the highest, oh, Lord)
Age to Age, You're still the same,
By the power of the name
El shaddai El Shaddai (I love you, O Lord)

Friday, 19 July 2013

My Lord Is My Strength and My Shield

This is my third Curtis Stone dish, Cottage Pie.. There is nothing extraordinary about this cottage pie, except it is much tastier than my own version. Cottage pie, also known as shepherd's pie, is a meat pie with a crust of mashed potatoes. During the 80s', shepherd's pie was a popular dish here to cook for pot luck parties. From birthday parties to housewarmings, you are bound to find shepherd's pies on the food table. In this recipe, parsnips is mixed with the potatoes but I didn't add them.  Parsnips from Australia are sold in some supermarkets here and I was too lazy to get them. I will definitely add in next time because this is going to be my cottage pie/shepherd's pie recipe.
It was great that I followed Curtis's method of mashing potatoes. In the video, warm milk with butter is poured last into the mashed potatoes. I find this method is easier to mash potatoes into fluffy and smooth creamy mash. No more small hidden lumps this time!

This is a wholesome meal for the family. I like the diced carrots and butternut squash cubes in the mince. My  version tends to be dry and tough, but not this one. I made this in a 9" x 5" casserole and 2 small ramekins and had this with side salad. .

Root Cottage Pie
Curtis Stone Feed Your family

450g Brushed potatoes, peeled, cut into 3cm chucnks(russet potatoes)
1 medium parsnip, peeled, cut into 1 cm disks(not added)
1 tbsp olive oil
500g beef mince
1 small brown onion, roughly chopped
2 cloves garlic, finely chopped
2 cloves garlic, finely chopped
1 tbsp fresh thyme, chopped
1 medium carrot, peeled and cut into 1/2cm cube
2 tbsp tomato paste
1 1/2 cup beef stock
3/4 cups milk
1 tbsp unsalted butter
Melted butter, for brushing


  • Preheat oven to 190C. Place the chopped potatoes and parsnip in a large saucepan and fill with enough water to cover. Add salt and bring to the boil. Cook until both are tender and good for mashing, about 20 minutes. Strain in a colander and set colander over the hot saucepan to allow the vegetables to steam dry.
  • Working in batches, pass the potatoes and parsnip through a rice or food mill and into a large bowl. (alternatively use a potato masher).
  • Heat the milk and butter in a small saucepan over a low heat until the butter has melted and milk is hot but not scalding. Pour just enough of the warm milk and butter mixture into the bowl and whisk until the mash has a creamy consistency, discarding any remaining milk mixture. Season to taste with salt and pepper,
  • Meanwhile, heat the 1 tablespoon of oil in a large frying pan over a medium high heat and cook the beef until browned and just cooked through, breaking up any large chunks. Season to taste with salt and pepper.
  • Strain the beef from the pan and reserve on the side. Return the pan to the heat.

  • Add the onion and cook for 1 minute, then add the garlic to the pan and cook for 3 minutes or until translucent.

  • Add the carrots and thyme and cook for 1 minute, then add the pumpkin to the pan and cook for 4 minutes stirring occasionally.
  • Add the tomato paste and stir to coat the vegetables, cook for 2-3 minutes being careful not to scorch the tomato paste.
  • Add the beef back to the pan and stir well to mix, then add the beef stock, stir well and bring to a simmer. Reduce heat and cook covered, stirring occasionally for 15-20 mins or until the sauce thickens. Season to taste with salt and pepper.
  • Pour the mixture into 4 small individual baking dishes or ramekins and prepare the mash.
  • Place the mash into a pastry bag and pipe over the filling in a decorative pattern or spoon the mash over the filling and using a fork make cross hatch marks or swirrls. Brush the top of each cottage pie with melted butter and place on a baking tray and into the oven.
  • Bake for 15-20 mins or until the tops are golden brown and the filling is heated through.'
  • Remove from the oven and allow the pies to sit at room temperature for 5 minutes before serving.

This post is linked to Cook like A Star, 'Curtis Stone' hosted by Zoe from Bake for happy kids, 
Baby Sumo from Eat Your Heart Out and Grace from Life can be simple

The Lord is my strength and my shield; my heart trusts in him, and he helps me. My heart leaps for joy, and with my song I praise him. Psalm 28:7

Monday, 15 July 2013

I Have No Greater Joy

Yum! Cheap and tasty. Believe it or not, this dish cost only $2! Green shelled mussels are cheap and readily available in supermarkets. Usually I buy them to cook with pasta or paella. I saw this recipe in the papers and since I have all the ingredients, made this for dinner. Mmmm.., this is so yummy! if you like Thai flavor, this dish is for you! Look for my other Thai inspired dishes here.
I eat this with rice, flooding it with broth. It is equally good with bread too. The broth is full of lemongrass flavour and if you can't take much heat like me, use fresh red chillies instead of bird's eyes chillies.. The broth tastes better with chicken stock which I mixed with water, and a splash of fish sauce.

Thai Style Mussels
The Sunday Times

1 kg mussels
4 stalks lemongrass
30g galangal
2 small purple onions, about 60g(five shallots)
4 cloves garlic
50g coriander, roots attached
4 bird's eye chillies, or more to taste(red chillie)
6-8 kaffir lime leaves(lime zests)
500ml chicken stock or water(250ml chicken stock, 250ml water)
salt or fish sauce to taste(fish sauce)
juice of 1-2 limes
sliced bird's eye chilli for garnish(red chilli)
warm baguette to serve


  • Place the mussels in a large colander and rinse under running water. Discard any with cracked shells. Pull the beards off the mussels. Give them a gentle scrub and remove barnacles, if any, off the shells. Rinse the mussels again and place them in a large bowl of Water. Let them sit for 45 minutes.
  • In the meantime, slice off the discard the top part of the lemongrass stalks, leaving behind the bulbous ends. Slice off and discard the root, peel off the outer layer and slice each stalk thinly into rings. Slice the galangal into 4 to 5 thin slices. Add the lemongrass and galangal to a large, deep pot.
  • Peel the skin and outer layer off the onions, halve them and slice thinly. Peel the garlic cloves and slice thinly. Add both to the pot.
  • Slice the roots off the coriander and rinse them under running water to get rid of dirt and grit. Add to the pot. Chop the rest of the coriander and set aside in a bowl.
  • Slice the chillies and add them to the pot, cover and bring to a boil. Turn heat down to low and simmer, partially covered, for about 30 minutes, or until the mussels have had their 45 minutes of soaking.
  • Have a taste and add salt or fish sauce if needed. If you have used bottled or canned chicken, you will not need any salt. Bring the mixture to a boil. Add the chopped coriander, reserving some for garnish.
  • Rinse the mussels once more and add them to the pot. Give the pot a good stir and cover.Cook for 4 to 5 minutes or until the shells open. If the mussels are small, 3 to 4 minutes at high should suffice.
  • Turn off the heat. Using a pair of tongs, remove the mussels and divide among two large bowls. Bring the stock or water mixture back to a boil and keep it boiling for 3 to 4 minutes to reduce it a bit. Lower the heat and add lime juice to taste.
  • Lade the juices over the mussels, top with reserved chopped coriander and sliced bird's eyes chillies. Serve with warm bread.

The Mailbox Club
I have no greater joy than to hear my children are walking in the truth. 3 John 1:4

The Mailbox Club was set up to introduce the children to know and learn God's Word in the comfort of their home. It is quiet time for the children to read and learn God's Word. It is also bonding time for Christian parents to read the bible to their young children and guide them to do the lessons.
The lessons are mailed to the Sunday School children and also to some of the umchurched children in our 'adoption' list. These are the children who are our regular campers. We also mailed to children who have dropped out of Sunday school due to family commitments and tuitions.

Every lesson comes with a return stamp for the children to post back their completed lesson.. The teacher markers are also given code names from the fruits of the spirits (Galatians 5:22). There are only 6 lessons in one module for the younger children and a certificate will be awarded at the end of each module.
When I was about 11 or 12 years old, I also had bible correspondence course. During those young days, it was always very exciting to receive your very own letters. Besides the  bible lessons posted to me, I have also letters from pen pals, and one whom I still keep in touch with, not by letters in this century but on Facebook! As I was not attending Sunday school at that time and through the bible correspondence lessons, I got to know and learn how to turn to the bible, do the memory verses and read God's Word. I did all the lessons diligently and was awarded a certificate of completion which I proudly kept in my drawer of certificates. I was like a certificates collector at that time. I took part in many events, sporting and socials which award certificates as accomplishment, I was that competitive at a young age!

As this is a new project for us as part of discipleship program for the Sunday School, we can only look up to our God Almighty to help us. My prayer is for our Sunday school children to cultivate reading and studying God's Word at home, and the unchurched children who are on the mailing list to complete the modules and grow in faith and walk in the truth even though they are unable to attend church. I also pray for parental support and encouragement in this project, especially for the very young ones who have to depend on their parents to post the lessons back to us.

Friday, 12 July 2013

Love is Patient, Love is Kind

The fun of baking these doughnut muffins is the timing! They're  fast!

The fun of  baking these doughnut muffins is the dunk! The butter and cinnamon sugar dunk!

The fun of baking these doughnut muffins is the size! They're minis!

The fun of baking these doughnut muffins is the switch up! They're lovely!

The fun of baking these doughnut muffins is the sharing! Everyone loves it! Thanks to the Bake-Along.

Cinnamon Sugar Doughnut Muffins
Back In the Day Bakery
Adapted from 1/2 recipe frozen wings
24 mini muffins

187gm all purpose flour(cake flour)
1/8 tsp baking soda
1/4 baking powder
1/4 fine sea salt

1 tbsp buttermilk
110ml whole milk
56gm unsalted butter, softened
60gm sugar
1 large egg

For doughnut coating
56gm unsalted butter, melted
1/2 cup sugar mixed with 1/2 tbsp ground cinnamon


  • Position a rack in the lower third of the oven and preheat oven to 177C. Grease and flour the muffin pans.
  • Sift together the flour, baking soda, baking powder, salt. In a medium bowl, combine the milk and the buttermilk or yogurt.
  • In a large mixing bowl, cream the butter for 2-3 mins using a handheld mixer on medium speed. Reduce to low and gradually add in the sugar. Continue to mix until mixture lighten in colour. Add the egg, beating until just combined. Add the dry ingredients in 3 batches, flour, milk and flour mixing just until smooth, do not over mix.
  • Scoop the batter into the prepared muffin tray, filling approx 2/3. Bake for 20-25 minutes(20mins), until the tops are firm and lightly golden. While the muffins are baking,prepare the melted butter in one bowl and the cinnamon sugar in another bowl. Let the doughnut cool completely on a wire rack,dunk them in the melted butter,then coat them with cinnamon sugar.


 This post is linked to Bake Along hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and
Zoe from Bake for Happy Kids.

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trust, always hopes, always perseveres. Love never fails...1 Corinthians 13:4-8
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