You know the dark underbelly of old house ownership? Quirky wiring? Lead paint worries? Quirky…plumbing??
Saturday, The Flyer and I were getting ready for an actual date – dropping Feisty with her grandparents and going to lunch/movie. The Flyer successfully unclogged the bathroom sink, but noticed that the tub wasn’t draining either. With our time crunch, he decided to just shower and we could deal with it when we got home.
Yeah, bad plan. We ended up with a gushing pipe (until I walked in, stoppered the tub and grabbed a bucket for bailing) and a massive lake of potentially subfloor-damaging water EVERYWHERE.
So bad. We mopped up. We almost cancelled our date, but my parents talked us out of that. Sunday morning, my dad came over. He is seriously the freaking house whisperer. My parents have renovated five houses now, and I only recall them hiring a contractor like twice.
So we have a functional tub again. It was minor after all, just a giant clog downstream. Terror Lake is relegated to the hopefully permanent past. And while The Flyer and the father were flushing the gunk out of drain, I made donuts. Never let it be said that I don’t do my part.
I used this recipe, minus the nutmeg, for baked cake donuts. I frosted them with my great great aunt’s recipe for caramel frosting. Normally, this is used to recreate her signature chocolate cake, but thinned down, it was pretty darn delicious as a topping for donuts- caramel iced cake is a favorite donut flavor around here.
Aunt Rene’s Caramel Frosting (donut edition)
Frosts 1 dozen standard size donuts
2 T salted butter
1/2 c brown sugar
4 T heavy whipping cream
1/2 t vanilla extract
1 c confectioners sugar
Melt butter in small saucepan over medium heat, being careful not to brown. Adjust heat to medium low if necessary. Add cream and sugar, stir until dissolved. Bring to a rapid boil and boil for 1 minute.
Remove from heat, beat in 1/2 c of confectioners sugar. Cool slightly, add vanilla and remaining sugar. Frosting will be thick – add additional cream or whole milk to spread easily over donuts.
When doubled and with the cream amount dialed back to 3 T, the recipe frosts a 9 x 13 sheet cake. Go chocolate on this one. Make the Hershey’s classic recipe with dark chocolate and oh man… No regrets. Serve French vanilla ice cream over it for the full Aunt Rene experience. Just use all-purpose flour or the icing will decimate your delicate cake.