that's forking good

adventures in a culinary neophyte's kitchen

Posts Tagged ‘doughnuts’

the great do[ugh]nut debate

Posted by culinaryneophyte on February 6, 2015

mint chocolate paleo doughnuts​I recently got into a spirited debate (at the gym, of all places) about the proper spelling of everyone’s favorite circular, fried treat with a hole in the middle. I steadfastly stood in the “doughnut” corner versus two “donut” supporters. Listen, people: It’s doughnut. “Donut” is part of a brand name; it should follow “Dunkin” or any other company/product that has legally filed its name to include the misspelling, but that’s it. Are you one of those people who calls tissues Kleenex? Stop giving these companies free marketing! (And if you’re spelling it that way because you’re too lazy to type it the correct way… just… go. Please.)

The great doughnut debate of 2014 reminded me that I had not made doughnuts in a really long time, so I took to Pinterest to find myself a healthy[ish] alternative to Dunkin’ Donuts (note the proper spelling in this instance), and found these paleo mint chocolate doughnuts from the Healthy Maven. (Sorry if you’re sick of paleo. I’ll make the next post something bad for you.)

The doughnuts were pretty minty, and the frosting was pretty pretty with the green tint come from a bit of matcha mixed into the coconut cream. I opted to top mine with crumbles of Mrs. Thinsters brownie thins for a little added pizzazz. (If you really want to unhealthify [speaking of poor grammar] this treat, Thin Mints would also be a delicious topping.)

(​​Slightly adapted)

Makes 6 doughnuts

For doughnuts
♦1 c. almond meal
♦2 tbs. coconut flour
♦1/4 c. unsweetened cocoa powder
♦1/4 tsp. baking soda
♦1/2 tsp. baking powder
♦1/4 tsp. sea salt
♦1/2 c. unsweetened applesauce (*I did not have applesauce in my house, so I made my own from one apple — peeled, chopped into bits, tbs. of lemon juice and boiled til it was soft enough to pulverize with my immersion blender. Yes, everything must be a project.)
♦2 eggs
♦3 tbs. honey
♦1/2 tsp. vanilla extract
♦1/2 tsp. peppermint extract​
♦Toppings if desired

Combine almond meal, coconut flour, cocoa powder, baking powder, baking soda and salt in a large bowl.Add applesauce, eggs and extracts. Stir well.

Grease a doughnut pan with coconut oil, and divide batter evenly. (You could also roll into balls if you don’t have a pan.) Bake at 350 degrees for 15 minutes. Allow doughnuts to cool 15-20 minutes before removing from pan. Carefully transfer to wire rack to cool completely.

For frosting
♦1 can full-fat coconut milk (left in fridge for at least 1 hour), do NOT shake
♦1/2 tsp matcha powder (mostly for color — not taste; you may also use spirulina powder)
♦1 tbs. honey

While doughnuts are cooling, open coconut milk. (Do not shake the can before opening.) Scrape the cream from the top and place in mixing bowl. Beat on high for several minutes until the cream stiffens and can hold peaks. Add in matcha or spirulina powder and honey, then beat for one more minute. It does not look like a lot, but it will go a long way. Carefully spread frosting on doughnuts.

Total time? 10 minutes prep, 15 bake, 10 minutes decorate
Cost? $6.99 almond meal, $8.99 coconut flour, $6.99 matcha powder, $1.99 canned coconut milk, ? applesauce (or the cost of the time I won’t get back from having to whip up homemade applesauce to make doughnuts… Not bitter.)
Overall success relative to expectations? 10 out 10. These were good — like, way better than I expected. I immediately fell in love with the frosting. It was only coconut cream with a little bit of matcha, but I could have eaten it with a spoon if I hadn’t globbed all of it onto the doughnuts. (A little goes a long way, but not enough to have a frosting snack.) The doughnuts stayed fresh for at least four days (I had to fend off a few suitors to make them last that long), and the flavor was good. Obviously, they’re not going to taste like fried balls of doughy goodness, but they’re definitely a viable alternative, especially if consumption of any traditional doughnut leaves you with guilt pangs for hours… days… weeks… Do not mock; this is why I stopped going to Dunkin’ Donuts. Well, that, and the misspelling.

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naughty & nice Valentine’s

Posted by culinaryneophyte on February 14, 2013

Valentine’s Day is pretty polarizing. You have the friends posting 50-line odes to their significant others on Facebook or getting engaged in some grandiose fashion (which is basically everyone I know), or you have the people touting their Cupid contempt and blaming Hallmark for ruining an otherwise perfectly average February day. I’m pretty indifferent, and that’s not because Valentine’s Day hasn’t treated me well; I’m just too busy these days to feel one way or another about it.

Still, I had the urge to bake up a what could be considered a Valentine’s Day treat last night, though it was mostly motivated by the abundance of unused strawberries in my fridge. Thus, I present my “naughty and nice” strawberry doughnuts. Half are glazed and half are plain, but all are baked and made with organic, good-for-you stuff so you don’t have to feel as guilty cramming one in your mouth.  (Well, the sprinkles aren’t organic nor good for you, but hey, they’re pretty.)

Baked Whole Wheat Strawberry Doughnuts

I bought a doughnut sheet specifically for this recipe, but if you’re unwilling (or too lazy, as I almost found myself to be), I imagine you can bake these in a muffin tin and make doughnut holes instead. You can choose to go glazed or unglazed, but the doughnuts turned out so much prettier when they were decorated, so I did both. I’m not a sweets person and preferred the plain, but sweet treats are as synonymous with Valentine’s Day as acts of love and gag-inducing Facebook posts, so don’t feel bad indulging.

Adapted from iVillage
1 c. whole wheat flour
1/3 c. organic sugar
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
1/3 c. vanilla almond milk
1 egg
1 tbs. unsalted butter, melted
1/3 c. diced strawberries
1 tbs. agave nectar
2 tsp. organize strawberry preserves

Preheat oven to 425 degrees. Spray doughnut sheet with cooking spray and set aside. In a small bowl, combine diced strawberries, agave nectar and preserves. In a separate bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, egg and melted butter, and stir until just combined. Add strawberry mixture and stir. Fill doughnut wells 2/3 of the way.  (Batter is enough for six doughnuts.) Bake for 7-9 minutes. Allow doughnuts to cool for at least five minutes before removing from pan, and longer if glazing.

Glaze
♦1.5 c. powdered sugar
1/4 tsp. vanilla
1/4 c. cold vanilla almond milk
Pinch of salt
Sprinkles (optional)

Whisk all ingredients together. For a thicker glaze, add more powdered sugar. Set out a piece of parchment paper. Carefully dip one side of doughnut in glaze. For a “clean” glazed look, lift, let excess drip off, then twist and turn wrist to keep glaze on top of doughnut. If you don’t care about being messy (like me), dip, twist and let that excess drip where it may.  Place on parchment paper and add sprinkles if you so choose. If you want a deeper looking glaze, dip twice, then decorate.

Calories? 224 calories per plain doughnut; about 310 calories per glazed.
Total time?
7 minutes cook, 10 minutes prep
Cost? $3.99 whole wheat flour,  $3.99 organic sugar, $2 agave nectar, $2.99 almond milk, $1.99 strawberries ($9.49 doughnut pan)
Overall success relative to expectations? 6 out 10. Like I said, sweets aren’t my thing, and I very rarely eat doughnuts, but if I’m going to, I think I’d just prefer a fatty, bad-for-you doughnut from DD or Jack’s (this awesome little place in Laurel Springs, N.J.) These were a lot easier to make than I imagined, so if you’re looking for a healthier alternative and/or an edible Valentine’s Day gift, give ’em a go.

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doughnut disaster

Posted by culinaryneophyte on January 11, 2012

I attempted to make doughnuts. It didn’t go well. If it’s any indication, the shoddy “cooling rack” made of wire shelving and soup cans (seen below) was the best thing to come out of this. It was basically the biggest, greasiest, uncooked ball of slop ever created. Even the ones that looked okay on the outside were revolting on the inside. I was so defeated, I didn’t return to the kitchen for a few hours. Unfortunately, in that time, the uncooked doughnut dough sat uncovered on the counter, taking on a life of its own — festering, if you will. I was later told it smelled like something too appalling to scribe on my PG-13 site. Just know this didn’t go well. And I have a newfound respect for the “Time to Make the Doughnuts” Man.

Notice the soupy, uncooked center...

they looked alright on the outside...

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last of ‘kin

Posted by culinaryneophyte on December 1, 2010

Pumpkin haters rejoice: I have finally retired the seemingly never-ending bucket ‘o pumpkin. The old chap went out with bang, though, because these baked pumpkin spice doughnut holes (a la the craving chronicles) were pretty awesome. If you’ve got any leftover pumpkin from Thanksgiving, definitely give these a try.

One of my roommates has become a taste tester for just about everything I make. He doesn’t offer too much criticism — or any at all, really — so I’m never sure where to place his usual “it’s good” on the rating scale. But after I made these on a Wednesday night, I was still hearing about them the following Thursday (and even to this day), and he proclaimed them “the best dessert [he’s] ever had.” Think that registers as a bit better than just “good,” huh?

I’ve never eaten a doughnut and not felt terrible afterward, but you can take a [little bit of] solace in the fact that these are baked — not fried. For those who relish in the doughy, fried goodness of a really-bad-for-you doughnut, do not write these off! They were so surprisingly moist and dense that more than one taste tester didn’t believe I used an oven instead of a deep fryer. I got about 18 holes out of this, so make sure you share.

For doughnuts:
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 c. vegetable oil
1/2 c. brown sugar
1 egg
1 tsp. vanilla extract
3/4 c. pumpkin purée
1/2 c. low-fat milk

For coating:
1 stick of unsalted butter, melted
2/3 c. sugar
2 tbl. cinnamon

Spray each cup of mini-muffin tray individually. In bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate bowl, mix oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined. Do not over-mix. Divide batter into cups. Bake at 350 degrees for 10-12 minutes. While the muffins are baking, melt butter in one bowl, and mix sugar and cinnamon in another. Wait a few minutes after the muffins come out of the oven, then dip each in butter and roll in cinnamon-sugar to coat.

Total time? About 35 minutes, including baking time.
Cost? $2.19 for whole can of pumpkin puree, assorted costs for typical pantry items.
Overall success relative to expectations? 9 out of 10. I was very pleased with the end result. My only complaint was that the cinnamon-sugar coating overshadowed the pumpkin quite a bit. Also, they got a little goopy after a few days. Still, these were great for breakfast, dessert and any time in between. Easy, cheap, delicious and not nearly as bad for you as they could be. Can’t really ask for more from a doughnut.

ready for a dip in the cinnamon-sugar

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