Happy Mardi Gras

As is my tradition, I made a King Cake last night to celebrate Mardi Gras. (I spent a good portion of my growing-up years in a suburb of New Orleans.) I have to make my own because Texans make awful King Cakes. (Seriously, if you live in Texas, don't buy one here. They're dreadful.) Yes, I'm aware that my sugars are the right colors, but the wrong shades. I have a hard time buying special food coloring for use on only one day of the year.

My recipe makes two cakes, and I usually send one to work with Steven. However, I wasn't in the mood to bake them both, so I formed one (roll out dough, slather it with butter, sprinkle with cinnamon-sugar, then roll up and form into a ring):



With the other half of the dough, I did everything except form it into a ring. I left it in tube form, cut it in half, then wrapped the halves in Saran wrap.




Those went into the freezer. I figure I'll just pull them out at a later date, slice them up like cinnamon buns, and bake them as such. Future breakfast.