Birthday Cake Donuts

A few weeks ago it was our friend Clare’s birthday; it had been far too long since I’d busted out the donut pan – so birthday cake donuts it was!

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Birthday Cake Donuts

adapted from Cookies and Cups

Ingredients:

For the Donuts…

  • One box Funfetti or Confetti Cake Mix
  • 3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
  • 2 eggs
  • 2 T melted coconut spread (butter substitute made by Earth Balance)

For the glaze…

  • 1/4 c almond milk
  • 2 c powdered sugar
  • 1 t pure vanilla extract

For the frosting…

  • 1 c powdered sugar
  • 1 T almond milk (plus more if needed – add by T)
  • sprinkles (definitely not optional)

Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.

For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)

For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)

*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.

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My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).

Banana Coconut Mini Donuts

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On Friday night for dinner I had 1/2 a leftover chile relleno and 4 of these.

Yes, I said 4.

Don’t look at me like that.

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Now do you see why?

These are itty-bitty and perfect for popping in your mouth one after another.

I made them using this, a birthday gift (thanks Ben & Amanda!)

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Banana Coconut Donuts very slight adapted from Bakingdom

for 3 dozen mini-donuts

Ingredients:

  • 2 very ripe bananas
  • 2 T buttermilk
  • 1 t vanilla extract
  • 1 c cake flour
  • 1/2 t baking soda
  • 1/4 t baking powder
  • 6 T coconut spread, at room temperature
  • 1/2 c sugar
  • 1 egg, at room temperature
  • 1/4 cup unsweetened coconut

Mash bananas and add in buttermilk and vanilla. Stir and set aside. In another bowl combine flour, baking soda and baking powder, set aside. In another bowl, beat together coconut spread and sugar until fluffy. Add egg, mix until combined. Add some of the flour mixture to the coconut spread/sugar mixture until combined, add some of the banana mixture. Alternate adding flour and banana mixtures until it’s all combined. Gently stir in coconut at end.

Place mixture in a ziploc bag (cup the end off) and pipe into preheated donut maker*. Cook until golden in color, about 7 minutes.

*Alternately preheat oven to 350, pipe donut mixture into well-greased donut pan. Cook for about 10 minutes or until golden in color.

Glaze

Ingredients:

  • 1/2 c confectioners sugar
  • 2 t milk
  • food coloring
  • sprinkles

Combine sugar and milk and whisk until thoroughly mixed. Add food coloring. Dip donuts in glaze as soon as they are cool enough to handle (but still warm). Add sprinkles.

Enjoy.

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Cinnamon Pull-Apart Bread

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Hopefully some of you stuck around…

I know I’ve been absent but I haven’t done a lot of cooking lately. Unless making soup on Sunday and eating it until Thursday, counts. Between traveling to Maine for one of my best friend’s weddings, school projects and laziness, there hasn’t been much to share with you.

But I feel that might be changing. I hope so anyway. Life seems to have slowed down a bit. (As if I’m saying that going into the holiday season!!)

So anyway. This bread. I will NOT be making it again. Why? Because I cannot stop eating it.

Okay, so I lied, I most definitely will be making it again. It’s addictive and it PULLS APART! It’s just begging for me to take “one more piece” before I walk away from it.

I hope it lasts the weekend.

Actually I don’t because then I can make more.

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Okay, so this photo is heinous. I have some explaining to do. In the recipe (to follow) for the frosting, you will see that I used coconut oil. My intentions here was to create a bread with a glaze rather than frosting. And I was successful, as you will see, so consider this a “before” picture if you will.

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I couldn’t resist pulling a piece off while it was still warm… and eating it while I still had my camera in my hand. I may or may not have dipped this piece in the extra glaze.

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This is the aforementioned “after” photo. As you can see, the “glaze” is now (mostly) clear. If it’s any indication to the deliciousness of this bread, know that the reason this picture is cropped like-so is because 1/3 of the loaf is already gone. Truth.

Make. This. Now.

Cinnamon Pull-Apart Bread

Ingredients:

  • 1 pkg. (1/4 oz.) active dry yeast
  • 3/4 c warm water
  • 1/2 c quick cooking steel cut oats
  • 1/2 c white whole wheat flour
  • 1/4 c packed brown sugar
  • 2 T Earth Balance coconut spread, melted (or butter)
  • 1 T chia seeds mixed with 3 T water (or 1 egg)
  • 1 t salt
  • 2 c all-purpose flour

For filling:

  • 3 T Earth Balance coconut spread, softened (or butter)
  • 1/3 c sugar
  • 2 t ground cinnamon

For glaze:

  • 1 c confectioners’ sugar
  • 6 1/2 t unsweetened vanilla almond milk
  • 4 1/2 t coconut oil, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, coconut spread, chia egg, salt and 1 c AP flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about an hour.

3. Punch dough down. Toll into an 18-in. x 12-in. rectangle. Spread with coconut spread. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

4. Cut into 36 (approximate) 3-in. x 2-in. rectangles. Make 2 stacks of 18 (approximate) rectangles. Place, cut sides up, in a greased 9-in x 5-in. load pan. Cover and let rise until doubled, about an hour. Bake at 375 for 25 minutes or until golden brown. Cool for 10 minutes before removing from pan. Make glaze and drizzle over warm bread.

Serves one I mean, 12. Enjoy!

Pumpkin and Peet’s

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I know, I know. Everyone has probably had enough with the pumpkin recipes and so I’m not going to give you another one. I made a batch of vegan pumpkin pancakes last weekend. You can probably find the recipe if you google and the only reason I made them “vegan” is because I didn’t have eggs. I also didn’t have syrup so what you see on top is coconut cream made by mixing coconut flour with almond milk. A fantastic combination if I do say so myself.

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The reason behind my showing you these pancakes I’m not giving the recipe for is to tell you about the coffee I received from Peet’s Coffee as a member of Foodbuzz’s Tastemaker Program. Peet’s sent me two bags of their new medium roast coffees to try – Café Domingo and Café Solano. I tried the Café Domingo which is a blend of Central and South American coffees that is smooth, balanced and medium-bodied with more pure coffee taste. Peet’s coffee experts describe it as a medium roast cup with hints of toffee sweetness and clean crisp finish.

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For someone who doesn’t typically love non-flavored coffee, I thought this was great (and I mean it)! I added just a splash of half-half and some sweetener and paired it up with the pumpkin pancakes. I feel that pairing this with a fall-flavored dish was a great choice because the coffee truly is smooth and therefore went great with pancakes packed full of spice like cinnamon, cloves and nutmeg.

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Peet’s also sent me a bunch of $2 off coupons (their coffee is now available in grocery stores) so if you are interested in some coupons let me know and I’ll send some off to you.

*I received the Peet’s Coffee at no cost as part of my participation in Foodbuzz’s Tastemaker program. The opinions expressed are solely mine and I’d tell you if I didn’t really like the stuff, promise.