Glico Apple Custard Pretz

Pretz are to pretzels as Japanese KitKats are to candy bars. They're the bold adventurers of the pretzel flavor world and come up with more provocative flavors than their more popular cousin and rival, Pocky. Pocky is hamstrung to a certain extent by the fact that it's distinguishing feature is a coating of chocolate or chocolate-like substances. That means that it is hard to develop savory flavors for it. Pretz, which is unfettered in this regard, can prance about nakedly in any environment it chooses - sweet, savory, bold, weak, vegetable, fruit, etc.

The naked Pretz in this case comes with sweet flavorings. These options, though possible in the pretzel world, tend to be relatively rare without the inclusion of coatings. Besides this apple custard variety, there is also a strawberry one and the remainder of the family is showing its stuff in meaty, fishy, savory options like takoyaki, okonomiyaki, wasabi, and mentaiko. Those are perhaps their best turns. The more "mundane" options are buttered potato, pizza, tomato, and "salad".

Looking back, I was surprised to see that I had reviewed 10 varieties of Pretz before, and I liked every single one of them. It caught me off guard because I don't really seek it out or consider it all that interesting. Further inspection revealed that most of the flavors I tried were somehow "weird" and no longer available. I should be more impressed with the brand, but like a woman with a great boyfriend that she somehow manages to take for granted, I simply did not notice. I'm sorry Pretz. I will try to do better by you.

I can say that particularly now because this flavor keeps the batting record for the brand intact. I really liked these. Though the smell was slightly funky and off-putting, the taste was surprisingly good. There is a first hit of very faint custard followed by a salty apple flavor. As you crunch your crispy, fresh pretzel stick, the apple gets stronger and it takes on a more astringent apple cider flavor. It fades away just a bit as you finish off a stick.

It's not out of the question that one would find the apple portion of this overbearing or the mix of salt and sweet unappealing. Personally, I sometimes salt apples when I eat them anyway so this is a natural pairing for me. The custard element is relatively subdued and tends to lend a richness and balancing flavor rather than a strong element, so don't expect too much on that front. For me though, this really "worked" and I'd buy it again.

Lotte Custard Cake and Choco Pie

The unusual source of these snacks. This is after my husband toppled two of them into the prize bin.

One of the great things about my husband starting to play claw games for the fun and challenge is that it encourages me to sample snacks for reasons other than they happen to be on store shelves. Last week, we were out for a late night stroll and stopped by the local game center. They had a display of Lotte cakes in one of the machines and he put in a few 100-yen coins and managed to topple two boxes of cakes into the prize bin. Yay! Double review fun!

When he started playing the game, I was mainly interested in the custard cake because I've had the Choco Pies plenty before. In fact, I'm sure they contributed to weight gain in my early years in Japan. The truth is that I hadn't had this version of a Choco Pie (there are so many versions of "choco pie" in Japan) for a very, very long time. It's the most visible and probably the most popular, and it's not really a pie at all except in the same fashion as a "moon pie" is a pie.

Both of these are about 6.5 cm. (2.5 in.) in diameter and about 2 cm. (.8 in.) tall. They're smallish cakes, but enough to satisfy as a snack. The custard cakes are slightly lighter, weight in at 27 grams (about 1 oz.) and only 122 calories. Choco Pies are 32 grams and 163 calories. The feel much heftier with their denser cream filling and generous layer of chocolate coating. The extra calories come from a higher fat content as shortening is the second ingredient for the Choco Pie (third for the Custard Cake, which boasts more sugar).

I sampled the Custard Cake first and the first bite carried a lot of the feel and taste of a cake preserved for long-term storage. If you've had a Twinkie or other packaged cake, you know that there is a particular flavor that sometimes comes along with such things. It's not offensive, but it's not natural and troubles some people. It doesn't really bother me, but those who are sensitive to such things may find these unpalatable for that reason alone.

The cake itself is, like many shelf stable Japanese cables, a bit dense and a little oily. The flavor is lightly sweet with vanilla, orange, and whipped cream flavors. The finish is very similar to that golden sponge cake which is the symbol for all that is nutritionally wrong in the world of packaged foods... the Twinkie, though it is not nearly as sugary and has a lot less filling than it's American cousin. The box touts the "fluffiness" of the filling, but a lot of it seems to be absorbed into the moist little cake. And keep in mind that this is "moist" from fat, not freshness. It's a very distinct difference. That being said, I liked this, but I'm judging it by a very particular standard. If you compare this to a real cake or even a fresh packaged pastry (like a Lawson Swiss cake roll), it falls short. If you compare it to something which you can put in the cupboard or your desk drawer and forget about for weeks or even months and indulge in in moments when you want a bite of cake, this is actually quite good.

The Choco Pie is similarly being held to the same standard and also comes out on top. The cake is denser and the filling thick enough to provide fatty pleasantness on the tongue. There are distinct layers of taste for each component of the pie. The chocolate of the coating, the vanilla of the creamy filling and the floury cakey portion. This places it above and beyond the knock-off choco pie that I reviewed awhile back. While that had a pleasant graham cracker thing, it didn't have as much strong flavor as this nor as good a depth of flavor. This is absolutely a superior product compared to that one, but these tend to cost a bit more as well. Though I got these two boxes for 200 yen ($2.60) due to my husband's gaming skills, the retail price is generally between 250-300 yen ($3.25-$3.90) per box according to Rakuten and Amazon Japan (which sell them in 5 box lots). I've seen them in shops for 270 yen or so. The cheapie knock-off version is a mere 100 yen ($1.30), but I'd say these are worth the increased price.

If you're a fan of packaged long shelf-life cakes to toss into a lunch box, put in your backpack for a hike, or keep around for the occasional sugar-high, I think these are very good options. If you're fussy about your cakes and would rather have nothing if you can't have fresh, high quality cake, then these aren't likely to light your fire. For those who were fans of Hostess snack cakes back home, this is probably the closest you're going to come to a similar product in Japan. I liked these, and if the mood struck me, I'd have them again. For what they are (junk food), they're pretty good.

Random Picture #87

Yeah, my nails are a mess. I do a lot of dishes by hand. Give me a break.

I've purchased taiyaki, fish-shaped cakes filled with beans, custard, or other things, before, but only in a "specialty" form using tapioca flour. I've also had a "cousin" of theirs, imagawayaki in frozen form. Despite walking past a traditional taiyaki shop several times a week, I have never purchased a fresh one for immediate consumption. A few weeks ago, my husband headed off for America for a week and I was left all alone so I decided to comfort myself and finally take the plunge. I picked up this warm, fresh number at Koenji station for 130 yen ($1.60). It's on the smallish side, but was a great size for a snack. The outside was a little crispy and extremely bland. It was more akin to a monaka shell (like a cake cone) than a pancake or waffle (which is what some of the shells are like). The custard inside was warm, very sweet, and had a good vanilla flavor. All in all, it was a delicious combination of varying textures and flavors and delightfully fresh. I'm sorry that I waited so long to get one. If you are in Japan or are coming here, take advantage and get one sooner rather than later.

Monteur Custard and Whip Waffle

There was a Belgian waffle craze in Japan sometime in the late 80's or early 90's when I first arrived. I don't know if that set off placing waffle-based snacks as permanent fixtures in markets and convenience stores or if they were there greatly prior to that time. However, if you ever hanker for a cold, pre-cooked waffle, nearly any store has your back in Tokyo. These types of things are everywhere, and this brand can be had at nearly any major supermarket.

Since I've seen these packages of 4 waffles (usually for around 300 yen) for quite some time, I finally decided to take the plunge. The main appeal is that they are full of two of my favorite substances in the world - cream and custard - and are only about 100 calories each. Occasionally, I get an angel cream of custard cream donut for breakfast, but that requires a 10-minute walk each way and having something like this on hand means I can have the fatty goodness without the groggy semi-conscious trek. Of course, this is no donut.

The company that makes these, Monteur, manufactures quite a few similar types of sweets sold in the refrigerator sections of markets and konbini.Their range is not broad and focuses on cream-filled things like Swiss rolls, crepes, and chou creams. They do make a limited range of puddings and Japanese-style sweets as well. However, I rarely see those offerings in shops in my area.

It's growling at me.

The waffles are soft and fluffy and dominate the flavor profile. The custard comes in second, but doesn't have much flavor. Both the cream and custard lend texture for the most part, but that doesn't have to be a bad thing. The waffle itself has a good "baked good" thing going on for it. It's not too sweet, which might not work for some people, but was good with me.

As a small, portion-controlled sweet for tea time, this makes for a pretty nice snack. It would probably also work as a component of breakfast in a pinch, particularly if it is served with fruit to round it out. Though I only picture one option here, I tried two varieties. Besides this mix of whipped cream and custard, there is also a blended version which has a light yellow version of custard and whipped cream together. I got that version on sale for a mere 125 yen ($1.63) because its expiration date was 3 days away. I actually liked it even better than this, but I'd go for either if I was in the mood and stumbled across them.

Yunotamago Cakes

What does it take in Japan for a sweet to be labeled with "tamago" (egg)? Well, apparently it just means that it has a white shell and a yellow center. I guess that actually makes it resemble a real egg more than the likes of a Cadbury Creme Egg since those poisonously delicious sugar delivery systems are brown on the outside. Suffice it to say, these cakes have zero in common with those infamous confections. That's actually a good thing.

These cakes are a souvenir that I picked up while looking at cherry blossoms in Ueno about a week or so ago. They were on sale at a famous snack shop in the shopping area of Ameyokocho. Because the shop sells a fair amount of discounted food, I got this box of 12 cakes about the diameter of a half dollar coin (4 cm/1.6 in.) for 580 yen (about $7).  In a regular souvenir shop or via online outlets, they cost 700 yen ($8.44). when you buy these sorts of things in Japan, there is always a sample box with plastic versions that show a cutaway of the interior of the cakes. This is so you get a better idea of what you're buying considering the "gift wrapping" on the outside of the boxes.

Just as a note about the maker, Izumi Bussan, it's a Tokyo-based company which has no web profile. I can find maps to their office, but I can't find a link to anything else referring to them. Their main business is producing souvenirs like this. I sometimes wonder how many small companies do nothing more than make boxed treats that are sold in stations and snack shops for people to buy and parcel out at the office or at home.

A lot of these types of souvenirs fall into several rough categories. One is mochi (pounded rice cake) wrapped around a filling of beans, custard, or some other soft sweet center. Another is a thin somewhat bready shell around a more solid center (chestnuts, sweet potato). And yet another, which this sweet falls into the category of, is a steamed cake with a soft filling. Steam cakes in Japan are often a very rich and fatty affair made with lots of eggs or margarine. It's the eggs, especially the use of the yolks, that makes them so good. I haven't met a steam cake here that I didn't like, though I have met many that I didn't absolutely love.

The cakes smell of margarine and general baked sweetness. The texture is very soft and the flavor richly eggy and quite sweet. The custard in the center is quite thick, and you get the feeling that this is either because they are designed to last awhile or that some of the moisture of the center is absorbed into the surrounding cake. Through time, I wonder if it'd turn into a pudding rock in the center. Fortunately, these are good enough that I'm not inclined to leave them sitting around long enough to find out.

My husband didn't care for these because they had a particular flavor that he didn't care for. Whatever it was, it didn't bother me, but I'm pretty sure that I could detect what he was referring to. One of the ingredients is sweetened lotus milk, and I wonder if that is the strange thing he dislikes.

I liked these quite fine. They're not the greatest souvenir I've ever had, but they were tasty and sweet with a lovely texture. I really did like the flavor and I'd certainly consider buying them again if they were on sale. They wouldn't be the kind of thing I'd revisit immediately or often, but I'd welcome them a few times a year.

Uchi Cafe Sweets Mochi Puyo

One of the great things about doing this blog while actually living in Japan (as opposed to buying imports) is that Japanese people will recommend or give things to you that you may  not bother to sample for yourself. I learned about this pastry secondhand via my husband, who was given one as part of a little "party" at the end of the year that his last student of 2010 "threw" for him. Of course, I don't know if you can call a small bottle of some champagne-like substance and a couple of mochi ball sweets a real party, but it was the thought that counted.

My husband is not the greatest fan of Japanese sweets, so when he tells me he has tried something like this and likes it enough to buy it again, there's a good chance it's going to be pretty darn dandy. The "Uchi Cafe" line of sweets can only be purchased at Lawson's. There are three types of Lawson's convenience stores in Japan: Lawson 100, Natrual Lawson's, and just plain old Lawson's. We found this for 150 yen at the last type and I don't know if you can get them at any of the others, but I doubt it.

Note that, though this is a Lawson's brand, it is made by Yamazaki Pan. I've done a few reviews of Yamazaki Pan sweets and had an indifferent response to those treats, but the truth is that they make some of the best pastries in Japan, particularly when you're looking at anything which is made with cream or custard. If you ever see a Yamazaki Pan package which contains two disks of chocolate cake with whipped cream between them, buy it and enjoy the goodness. It's one of my favorites, but it's also a calorie bomb that you can't indulge in often if you want to look good in your Speedos.

Each little pastry is about 6.5 cm/255 in. in diameter and 155 calories. The top ingredient is "milk flour paste, followed by shortening then eggs, and flour. Though "mochi" is pounded rice cake, rice is nowhere to be found in this. This isn't really mochi so much as a dough which bakes up with the chewy properties of mochi. I also find it odd that no sweetening agent is in the top ingredients yet these aren't low calorie and are sweet. I think the calories are coming from the heavy carbohydrate load and the sweetness from some sort of lactose configuration (but I can't know for certain).

When you open the package, the cakes smell like vanilla custard. For the cutaway picture, it was hard to cut through with a knife because it is as tough as real mochi. The outside is slightly chewy and the custard inside is slightly thin, smooth and creamy. The two textures make for an interesting contrast. The outer mochi-like cake doesn't have a strong flavor, but it does have a baked good sense and even tastes a little like rice. A Japanese person who reviewed this said they thought the outer shell was salty, but I didn't pick that up at all. The white custard has a nice rice eggy flavor along with solid sweetness levels.

I really liked this and would definitely buy it again. It's one of those all too rare treats which balances a very Japanese element (mochi) with a very European one (custard) that makes it unique and delicious. Unless you aren't a fan of chewy bread products, you will want to try this.

Nichirei Custard Cream Imagawayaki

"Imagawayaki" is a very Japanese-sounding name for a food that is often sold in a manner which is very accessible to Western palates. It's a sort of cake which is very, very similar to a pancake or waffle on the outside and has various fillings on the inside. The most common presentation is one which is filled with red bean paste, and the second most frequently seen is vanilla custard.

I walk by a place that sells freshly made taiyaki and imagawayaki in addition to "soft cream" (soft-serve ice cream) several times a week so I have seen how these are made literally hundreds of times. There is a special metal pan with which is well-oiled and has large circular holes. Batter is poured into two sides and a dollop of red bean paste or custard is plopped into the center of one half. After the outside is set and the inside is not yet fully cooked, the two halves are combined and the filling is sealed in the center. Depending on the maker, the amount of pancake to filling ratios can dramatically differ. Though I've never had them, I think this sort of thing is roughly similar to ebelskiver and likely the Japanese treat is derived from some European culinary influence.

Though I've walking by this shop hundreds of times, I've never bought one. I was once given a bag of them by a visiting student (well over a decade ago), and thought that the outside had a bit of a funky taste to it and that the pancake part had a weird, chewy, almost tough texture. I figured it was from the oil in the pans which is likely not really cleaned out all day between cakes, but just given a once over with a paper towel before fresh oil is applied. That didn't really turn me off per se, but I just never got around to stopping and buying one.

 Frozen and ready to face the microwave.

I came across this frozen version by huge food conglomerate Nichirei at a local supermarket. I thought that this would be a chance to try a version which readers could find (at least those living in Japan or with access to a Japanese market) as well as reacquaint myself with what they're like. A bag of five cakes cost 398 yen ($4.79). Each is 65 grams/2.3 oz. and has 143 calories and is about roughly 6 cm. or so (roughly 2.5".) in diameter. While hardly a "generous" portion, it makes for a substantial snack. Nichirei makes a point of mentioning that the custard used in these cakes is made with eggs and cream.

There are multiple types of instructions depending on how many you are heating and how, but I opted to just have one which you are instructed to heat for 50 seconds at 500W or 600W. My microwave is very uneven in its heating of foods, so I paused at the 25 second mark and turned it over. The result was perfectly warmed without being too hot. Good job on the instructions, Nichirei!

It was a little difficult cutting the warmed cake in half for a picture of the interior because it was soft and a little squishy, but not so airy as to collapse under pressure. It smells pretty much like a freshly cooked pancake. The interior texture is really quite good. It's fluffy on the inside and the custard has just enough softness without being too gooey. The custard if very sweet and has a strong but not overbearing vanilla flavor. The cake itself pretty much tastes as you'd expect, like a plain pancake.

This was really good and I was pleasantly surprised at how well it came out for a frozen food. I've actually done business in my work with frozen food companies in Japan before and I know that they go to great lengths to ensure that the quality of the food is not impaired by the freezing process and it shows in this item. I can't imagine that a fresh cake would be superior to this in any way. Even with the microwaving, the exterior did not come out soggy or have an odd texture as is so often the case with bread products when subjected to microwave heating.

I will definitely buy these again and think that they are especially attractive as a quick and sweet breakfast. If you're a pancake fan and don't want to make them yourself or buy some pre-made versions which are often gross or strange, this makes an excellent substitute and you don't need any syrup. Note that my packaging for this is a special release and the usual look can be seen on Nichirei's web page for this product.

If you're interested in downloading some quaint seasonally themed wallpapers, Nichirei has some on offer here.

Lotte Maple Custard Cake

Based on the choices I make for review, one might assume that Japan has little or no equivalent to Hostess cakes or Little Debbie. While it is certainly the case that there aren't nearly as many preserved cake options in Japan as there are in the U.S., there are often boxes of individually wrapped cakes with cream centers and various styles of icing on offer.

The reason I rarely review them (with a few exceptions including the Morinaga Kyorochan milk cake and Borden condensed milk cakes) is that I don't want to buy a box of six of them and find out I don't like them. Most of them cost around 270 yen ($2.97) and the cakes are small and fatty. Since I review so much junk, I decided awhile ago not to buy any of those big boxes of cakes and that I'd only review them if I could get them as individual portions. Enter this orphaned Lotte Maple Custard cake which I found at AM/PM for 60 yen (66 cents).


The cake smells like maple and has a distinctive cake smell which you encounter with all Japanese cakes of this type. The cake itself tastes like margarine and has a slightly oily texture and leaves a film on your fingers. I'll note that any type of cake like this which is not covered with icing or coating is like this in Japan. It's oddly dry and oily at the same time.

The filling is nicely sweet and has both a maple and caramel flavor. There isn't much of the custard filling and it can't really be tasted as much more than a sweet fatty feeling on the tongue. The maple notes are much more powerful than any custard notes.

This is not a bad cake really. I split it with my husband so that I wouldn't be eating all 116 calories by myself. Both of us thought it was pretty good, but also that we wouldn't buy it again because the cake itself just wasn't doing much for us. Note that this cake is a limited edition for winter. If you're interested in it despite my less than glowing endorsement, you'll have to get it before the cherry blossoms start blooming.

Onagaya Taiyaki

Taiyaki is a traditional Japanese sweet made with what looks like and is similar to pancake or waffle batter. It has a filling which is often made of beans or custard in my experience, but can be any from a wide variety of fillings including savory ones.



There's a taiyaki place not too far from my home which I have walked past many times, so I've seen the process hundreds of times. There are two fish-shaped mold pans (like a large muffin tin with fish-shaped holes) which batter is poured into and a dollops of filling are placed in the center of one side. The two sides are then joined together and the batter is completely cooked and the filling warmed up or melted.

Recently, we got a flyer for a taiyaki place, Onagaya, opening up in our neighborhood. This one produces taiyaki which is a little different than usual because it is white and made with tapioca flour-based batter instead of pancake-style batter. They sell a great many varieties including black and red bean, grean tea, blueberry cheese, strawberry cheese, and mango cheese. We decided to sample their unique taiyaki and chose white bean, custard, and chocolate.

The texture of these is rather rubbery and the outside feels tacky, but is not actually sticky. The inside is good quality, sticky and hard to chew and like mochi. You have to be very careful to chew it well to prevent choking. The chewy shell was a little on the thick side in these sweets. I had to make an effort to take small bites and these were tough to bite off and cut in half with a knife. If you have a chance to sample these, don't underestimate the danger of eating them too fast or the difficulty of chewing them.

from left: chocolate, custard, white bean

custard: The vanilla pudding in this is rich and smooth. It has a nice vanilla flavor and is at the right sweetness level. The mochi mainly adds its texture so it was a pretty nice combination.

white bean: This was somewhat of a disappointment. It was good, no doubt, but the beans didn't have a strong flavor aside from sweetness. Both the mochi and the beans are mainly lending textural elements so you're getting two interesting textures, but a very bland flavor profile.

chocolate: Like the custard, this had a good pudding center which was creamy, smooth and rich with a bittersweet bite.

All of these were good, high quality and well made. The main issue was with the combination of tough, chewy mochi-like outer shell with those fillings. If the shell had been much thinner, I think this would be a definite repeater, but chewy, tough wrapper with a squishy filling isn't really a match made in heaven. One of these days, I hope to do a review of the more traditional taiyaki from our local shop to contrast the experience I had with these ones.

Mister Donut Fukubako and Fried Bread Donut

The unopened "lucky box". The box is about 40 cm/15.7 in. x 30 cm/11.8 in. x 25 cm/9.8 in. in size.

Around the New Year's holidays, many Japanese shops sell the equivalent of a "grab bag" or what translates to a "lucky bag" (fukubukuro - fuku=lucky, bukuro=bag). Often the contents of these bags are unknown, but sometimes they are known in whole or in part. The main selling point of these grab bags is that the value of the contents exceeds the sale price of the bag.

Contents of the box as originally packaged. (Click this picture to see a larger version for more detail.)

Mister Donut, a chain of doughnut shops which is very popular in Japan and originated in the United States, sells a "lucky box" (bako = box) rather than a bag. The boxes cost 2000 yen ($22.16) and come with a variety of items as well as coupons which can be used to redeem 20 doughnuts. Since the doughnuts range in price from a little over 100 yen ($1.10) to a little under 140 yen ($1.55), the coupons alone are worth the cost of the box. If you would normally eat 20 doughnuts in a three month span of time, you can't lose on the deal. It is important to note, however, that the coupons expire at the end of March. If you tend to buy slightly more expensive doughnuts, you can save about 700 yen ($7.45) and will pretty much break even if you buy the cheapest ones.

The contents of the box unwrapped.

In addition to the tickets for 20 doughnuts, you get a variety of souvenir Mister Donut Pon de Lion goods this year. Last year's box focused on the Pingu the penguin character and was rather a different mix of items. In fact, it was far more oriented toward adults and had more useful items (particularly dishes) than this year's box, which seems to have a lot of things for young children. There's always a cutesy calendar in every box since calendars are distributed by many companies for the New Year's holidays. There are also Pon de Lion themed items as follows: a cell phone strap, a flat square plate, a coin bank, a clock, and a baby blanket.


The baby blanket could double as a lap blankets for someone in winter (or overly air conditioned summers). Lap blankets are very popular among office ladies in Japan because they seem to have reptilian metabolisms and be constantly in danger of freezing to death. The blanket is super soft, but very thin, so I doubt it'd provide good warmth.

Everything in the box is amazingly cute and I'm sure that any kid would be delighted to have the items to play with for a bit. For an adult, mainly the coupons are where the value lies. You also get an envelope with five 20% off coupons, but they're also only good until March 2009. Last year, similar coupons were included in the back of the schedule book in the fukubako we bought but we never used them. Eating 20 doughnuts in 3 months even between 2 people had us donutted out so the coupons went unused.


In addition to picking up this year's fukubako, we decided to sample a new doughnut. This is a custard and whipped cream "kara-age" pan doughnut, or "fried bread doughnut. In addition to the custard and whipped cream version, there's also a whipped cream and red bean (adzuki) version, but I wanted to get something my husband would sample, too, and he would not partake of adzuki. This is a slightly large pastry because it's about the size of a modestly proportioned hot dog bun so it's a good treat to share.


It smells pretty much like a generic doughnut smell though it's missing the "sweet" smell you associate with glazed donuts. The texture is very coarse and airy. It is true to the idea of being "fried bread" rather than a dense cake or light risen yeast doughnut. It comes closest to a crueller in terms of taste and texture, but it's less fine than a crueller. It's a bit dry and a bit chewy. It actually is a little sandpaper-like on the tongue, but it's hard to tell if that's due to the sugar sprinkled on the outside or the texture of the fried bread. The filling is good, but seems a little on the sparse side when you look at the proportion of cream and custard to fried bread. It's especially lacking near the ends where it's not piped in quite so evenly.

I enjoyed this. It's not too sweet and has a nice flavor to the donut itself. If it had a little more cream, I'd be happier, but I think this would be a nice, not incredibly sweet treat to have with breakfast on occasion. If your tastes run toward sweeter donuts, or you are fussy about the texture, this may not be to your liking.

••••••••••••••••

Happy New Year, to all of my readers. Thank you for reading and I hope you have a wonderful 2009!