Now that the ALS ice bucket challenge is over, Facebook obviously needed a new trend so the thankfulness challenge has been going around.
I like it way better
1. A new donut pan
2. A new camera (!!!)
I FINALLY MADE A DONUT RECIPE LIKE WITH A REAL DONUT PAN.
Y’all, I’ve been talking about this for at least six months. Making donuts has been on my baking bucket list for forever.
Secondly – there is a new camera in our house and I love it. I literally carried it around the house, showing these photos to anyone who would look. I was way too excited about this, but again, this was something I had wanted to get for a really long time. I guess you know you are a food blogger when a donut pan and a camera put you on cloud nine and then some!
And yes, the antibiotics. Hopefully they will kick this sick thang out of the way for good.
Just in case you were curious, I’m still sleeping in until nine (because I can’t fall asleep thanks to major congestion) and still eating ice cream, and now donuts, before noon. It may be a hard habit to break …
Aren’t they gorgeous? I mean, could you walk past them?
Not I. Nope.
Mixing up and baking donuts is just like muffins or cake – one bowl, dry ingredients, wet ingredients, and a preheated oven. There difference is 1) this is not muffin batter, this is fudge donut batter, so it is thicker and richer 2) you pipe the batter into the donut pans. We have a box of 50 piping bags that wasn’t too expensive and you can reuse them or toss them. I’m too lazy to clean it most of the time but do invest in some. They make recipes like this soooo much easier. You could just scoop the batter into the pan but you wouldn’t get as evenly baked or round donuts.
But that doesn’t really matter because you can slather them with as much frosting as you want! And since the frosting is only coconut oil, cocoa powder, and honey, I think that is perfectly acceptable.
Finally – you can choose whether to sprinkle whatever your little heart desires on top of these donuts. I went with chocolate chips (cuz you know, chocolate fudge theme going on today) and sprinkles (duh) But you could do any sort of baking chip or fun colored sprinkle or whatever! I can’t wait to adapt this recipe to make pumpkin chocolate chip or mint chocolate chip or salted caramel mocha …
If you make one of those, please deliver to my door step. I’ll be your donut best friend for life.
- 1 egg
- ⅓ cup almond milk
- ½ cup melted coconut oil
- 1 teaspoon white vinegar
- ⅓ cup cocoa powder
- ¾ cup + 2 Tablespoons all-purpose flour
- ½ cup lightly packed light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup Enjoy Life chocolate chips
- 1-1/2 Tablespoons coconut oil (you want it to be butter consistency)
- 1 Tablespoon cocoa powder
- 1 Tablespoon honey
- Toppings: chocolate chips, sprinkles
- Preheat oven to 350. Lightly grease a six donut tin lightly with oil.
- Whisk egg milk, oil, and white vinegar.
- Stir in cocoa, flour, brown sugar, baking powder, and baking soda until mixture is smooth and thick.
- Add in chocolate chips.
- Pour batter into a piping bag and snip the end.
- Pipe into prepared donut pan and bake for 10-12 minutes.
- Let cool for a couple minutes before removing donuts from pan and cooling all the way on the a wire rack.
- Repeat with remaining batter.
- Frost and top with desired toppings.