C is for “Cookie.” D is for “Donut.”

(or doughnut, what have we settled on?)

C

At Brad’s request for chocolate chip cookies, I scoured Melissa’s blog for the recipe for the “perfect” chocolate chip cookie she’d posted not that long ago (found here). I would eat just about anything made by Melissa, so I knew that the recipe had to be good. These cookies lived up to their lofty label. Cookies tend to end up with a weird texture and usually get hard or crunchy but these remained at the “just right” level of chewiness.

They don’t have to look good to taste good.

I tend to sub things out in my recipes because I either don’t have an ingredient or want to cut the carbs. I subbed out about half the sugar for Stevia and mixed semi-sweet chocolate chips with white chocolate chips. The cookies were bolus worthy and I’d be lying if I said I never used them to treat a low (or three).

D

I have no idea how I’d come up with new things to make if you lovely people didn’t blog about cooking and baking! After reading Lisa‘s baked donut post, I wrote “biscuits” on my shopping list. This weekend, we shook up our boring coffee and cereal breakfast routine and baked up some donut goodness (and still had coffee). I followed Lisa’s easy instructions but left out the food coloring, used olive oil instead of vegetable and sprinkled them with cinnamon while baking… which made the kitchen smell heavenly!

Bake

Glaze

Enjoy

I guess that my version was really a donut, cinnamon roll hybrid.

Based on the exact brands/ingredients that I used (note: “I used” not necessarily from the original recipes) the cookies were about 28g of carbs a piece and the donuts were about 18g of carbs each.