I love toast….meaning, I love bread that is toasted with a layer of something on top, like butter (I <3 butter), butter and jam, peanut butter, peanut butter and jam….the list could go on. But this story is about toasting my breakfast breads that are now shaped like individually sized, mini bundt cakes.

“Whaatttt? I can toast mini bundt cakes so they’ve got caramelized, crispy tops and are soft, springy and melty on the insides”, you ask?

“YAAASSS”, I SAY!

I discovered this thing in all my many moves in my lifetime (there’s been MANY, including the 4 since I moved out here), that it does not pay to move around toaster ovens. There is no realistic counter space in tiny home kitchens for toaster ovens…Plus, let’s be real, why toast something in a toaster oven when you can toast it with butter that melts into every nook and cranny of your vessel for butter? So, if I had a toaster oven for some reason, I might save it til the last day of my move to some tinier home. And, it may be the last thing I give up to the curb as FREE to a passerby when I’ve had to move. But I’ve given it up willingly! …cuz well that is life in the Big City! Cast iron skillet, med high, a tablespoon of butter til sizzly, caramelize each side til golden and extra delicious! Drool…

But a cast iron skillet? I always have that. It’s the one kitchen item I cannot cook without. It stays on my stove and it’s how I make toast out of regular old bread…but it’s also what I do when I have a overflow mini bundt cakes from customer orders! I slice them on the horizontal, fire up the cast iron on med high, melt a tablespoon of butter in there and lay those slices of mini bundts into the pan for a slow fry! It’s one of my most delicious, afternoon coffee break snacks or a post dinner treat!