Scientist McGee @ Strange Donuts

A few weeks ago I ran into a fellow donut lover at a bakery. Dennis (aka Scientist McGee if you're into mixing drinks) had read my blog and we posed for this very excellent photo together.
Did I just become a donut celebrity?

Anyway, he went to Strange Donuts and sent me these photos!
Thanks, Dennis. 2 Gooey Butters is the way to go.


"Brown butter donut, lemon/mint glaze, crushed pistachios, and Grana Padano (I've never heard of Grana Padano before... It tasted like a Parmesan cheese) - It was a tasty treat!" -Dennis



Comments

Post a Comment

Popular posts from this blog

Fried Croissant or Fried Danish Cruller?

Image
Michael recently developed a fondness for Fried Croissants and of course they are delicious. So I get it. But I feel one of my favorite types of doughnuts is being overlooked- the Fried Danish Cruller - the figure 8 shaped doughnut with twisty middle. And my main question: do these actually exist in Denmark? So we taste tested them from Schnuck's bakery one day & agreed the Fried Croissant was better. I still think the Danish from Federhoffer's tops it, but will have to do further research to be sure. If you know anywhere that makes delicious Fried Croissants or Danish Crullers, please comment below!
Read more

Travel Edition - Pikes Peak "World Famous Donuts" at 14,000 ft

Image
The sign says they are "World Famous", so I had to break my gluten free streak for 1 bite. Maybe 2. But honestly, they are really only good if you dunk them in coffee. Otherwise, they were really oily. Kind of crunchy on the outside and more like a french fry than a donut. Or a funnel cake minus the powdered sugar. Why don't they add some powdered sugar?! There's an idea. According to the Rocky Mountain Food Report , doughnuts have been sold on the mountain for around 125 years... "They’re high-altitude [cake] doughnuts — they can only be made above 14,000 feet. … We just make high-altitude adjustments to the recipe. And of course we do have our secret ingredient, which we can’t reveal, sorry.” I'm sorry, too, Pikes Peak. Maybe you were having an off day, but I wasn't impressed. I guess I'll have to wait until I'm at 14,000 ft elevation again to give them a second try. ** Note: Oddly enough, after writing this, I'm totally craving
Read more

Clayton Bakery - Now Bello's Bakery - On Manchester Rd

Image
So this video kind of made me fall in love with this place (maybe because I'm a video producer and videos just get me?) I stopped here because I had an extra 10 minutes to kill before a meeting and it just so happened to be right there. What a great decision! I got a  Glazed, Twist, French Crueller, and Chocolate Long John  (so basically all my usual favorites). And they did not disappoint! The only one that was outside my norm was the twist and that was my least favorite. It had sugar coating and I just didn't think it was too special, though it is very pretty. Bello's Bakery used to be Clayton Bakery and back when I went to Webster U, they provided the donuts in the cafeteria. I probably gained some weight. They also have bread, cookies, coffee cakes, and other treats! There is a full menu  on their website . These boxes are for charity donations - so FYI, you can call in and they'll give you all the donuts that didn't sell for a charitable donatio
Read more