sort of REALLY excited about this NEWS!
/My posting has been a tad sporadic the past few weeks. You may or may not have noticed.
To say that there has been a lot going on is quite the understatement. Thank you—so.very.much.—for hanging with me as I’ve continued to string you along with this lingering news.
I thought I would be able to share a few weeks ago but had to keep my lips sealed a little while longer. And actually, I’ve had to keep my lips sealed about this since MAY! Torture!
Remember when I was organizing the office a few weeks ago?
The question marks now have a name!!
In case you need to see it more clearly…
a book! a book!
[just slightly freaking out with excitement!!!!!!!]
[ok, breeeeeathe…me, not you]
Now, the rest of the story.
If you follow me on Instagram you may have also seen some cryptic photos alluding to the news.
In May, I posted this photo about a very special doughnut delivery.
It was headed all the way to BOSTON. Yes, I overnighted them!
doughnuts + toppings + instructions
In case you’re wondering, I sent cinnamon cake doughnuts and peanut butter cup doughnuts.
Okay, so let me back up a minute. In May, I received an email from Fair Winds Press asking if I would be interested in writing a gluten free doughnut cookbook. They knew from the blog that I already had a decent lineup of doughnuts and wanted to know if I could come up with a LOT more.
Yes! and YES!
Just how many exactly?
ONE HUNDRED and ONE! DOUGHNUTS!
I wrote a quick proposal, came up with a list of over 101 doughnuts, mailed in the doughnuts, and waited. While they did come to me with the idea it still had to be pitched and accepted by the whole team.
You better believe I was GLUED to my computer the day they had their meeting.
I soon found out that everyone was on board and was told the entire team went crazy for the doughnuts. No one could believe they were baked, gluten free, and made two days prior. Success!!
Since that meeting there have been countless emails and phone calls coming up with a plan. It’s quite the long process but definitely worth the wait. The contracts are now signed and it’s official!
A few details for you:
- The book will most likely be on shelves in early October of 2013. Right in time for holiday baking!
- The entire book is due December 1st. <--- This is why my posting will continue to be sporadic.
- There will be 101 doughnut recipes with a few fun surprises thrown in the mix.
- It will be a full color book, including 55 photos that I will by photographing myself. <--- Thrilled about this!!
- All of the doughnuts on my recipe page will be re-tested, updated if needed, and included in the book along with a gazillion others.
- All recipes will be gluten free.
- Some recipes will be vegan.
I’m sure there will be more details to share soon. For now, here is a look into the first phase of the book. I will definitely be posting about some of the behind the scenes happenings.
Like this.
This happened last week and was also on Instagram.
Many of you assumed I was throwing a doughnut party. Which I was…sort of.
More like a doughnut tasting party!
My goal is to create the highest quality recipes I possibly can. To accomplish this I needed to make sure my base recipe was perfected.
I announced the tasting on my Facebook doughnut group [yes I created a doughnut group!] to get as many opinions as possible.
All of the doughnuts were the same vanilla flavor and unfrosted. I needed the attention to be focused entirely on the doughnut. I baked the original base recipe and four others which were slightly varied. Some used different ratios of flours, some less oil, some more oil, etc.
Everyone tasted and took notes and then we all discussed. It was fun to get feedback and surprisingly find out that we all agreed on a winner. I enjoyed hearing what everyone did and didn’t like and the differences they noticed between the different versions. A few friends hadn’t tried the doughnuts before and couldn’t believe they were gluten free. I will never get sick of hearing that!
The winner varied every so slightly from the original. The flour ratios stayed the same but the oil + applesauce changed slightly. If you can believe it, the winner uses slightly less oil.
Doughnut overload??? Almost done!
To say that I’m thrilled + excited would be an understatement. I was honored that Fair Winds Press thought I would be a good fit for the job. They are an outstanding company with an impressive lineup of cookbooks. Even though this has been in the works for a few months now I cannot believe I am going to write and photograph a cookBOOK!
Three years ago I didn’t know the first thing about photography. I had just moved to Colorado. I was hunting for an architecture job. I couldn’t write to save my life [still working on this one!]. I never ever dreamed of being published.
My how things can change in an instant.
I feel incredibly lucky to have been given this opportunity but have also worked my rear off to get to this point. While having a slight sense of nervousness going into this project, the overwhelming feeling of happiness wins.
I want to take a minute to thank all of you. A million times over. I wouldn’t be where I am without my readers. And also to my dear friends, family, and husband. Words cannot express my gratitude for your love and support.
Now let’s get baking!
Ashley
