mini baked donuts

This recipe is courtesy of veganyumyum. I tweaked things as always, but my brother showed me this recipe the other day and asked if I would help him make it, and I said yes, of course. Here’s a story though. We went to two grocery stores and a target before we finally found some silicone bundt cake things. We almost gave up on this, but luckily we found some that we could use for the donut shape.

Mini Baked Donuts :

Dry Ingredients:

• 1 c. all purpose flour
• 1/2 c. sugar
• 1.5 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• pinch of ground cinnamon

Wet Ingredients:

• 1 /2 c. soymilk (we used a vanilla light soymilk)
• 1/2 tsp. apple cider vinegar
• 1/2 tsp. pure vanilla extract
• 1/4 c. egg beaters (or any other egg substitute) or 1 egg, whichever you prefer
• 4 tbs. butter (or earth balance, which is some organic butter substitute)

Preheat oven to 350 degrees. In a large bowl, mix all the dry ingredients together and set aside. In a small sauce pan, place butter, milk, vinegar and vanilla and heat on low to med heat until butter is halfway melted. THEN, bring heat to low and add egg. I suggest adding the egg last. See, I had to throw away my first batch because I put the heat too high and the egg started to cook. It looked like scrambled eggs.  The mixture should be warm enough to touch, but not hot or else it’ll be too hot for the dough. Be sure to continously mix the wet ingredients while butter is melting. Once butter is melted, take wet mixture and slowly add to bowl of dry ingredients and mix together until you get a soft dough. I think our dough was a little softer and not as clumpy looking, but it still turned out well. Fill bundt pans about 1/2 way. Bake in oven for 15-20 minutes. Use toothpick test to make sure they’re done.

Before glazing and adding all sorts of toppings, allow donuts to completely cool. To make chocolate glaze, get one bag of milk chocolate choco chips and melt in a double boiler. To make a sugar glaze, use 1/2 c. confectioners sugar and mix with 1.5 tsp. soymilk. Whisk together and you should have a nice glaze for your donuts. Add any toppings you like and enjoy.

We tried not to eat them all tonight, but failed miserably. They’re all gone now. Also, the other recipe says it yields 20 mini donuts, but we barely managed to get 10, so I’m thinking it all has to do with the pan used. See, I can make semi healthy things too! hahaha ^__^ Till next time!

P.S. These were REALLY good. I’m so not the healthy one on this blog, but the nutmeg and cinnamon add great flavor and the texture of the donut was just so melt in your mouth yums.

–Chelle

snap, crackle, yums

I love rice krispy treats. They’re easy to make, sweet, and great for a quick snack. You could easily follow the directions on the side of a Rice Krispies box, but I’ve tweaked this recipe with a bit more marshmallowy goodness.

Ingredients:

• 4 tbsp. butter or margarine (I prefer the butter)
• 1 16 oz. package of marshmallows (In my opinion, the mini mallows melt better and easier)
• 7 cups Rice Krispies Cereal (I’ll sometimes put 8 cups to get thicker Krispies)

Directions:

• Melt the butter in a fairly large pan on medium to low heat
• Once melted, add marshmallows
• Allow marshmallows to fully melt, stirring occassionally to prevent from sticking to bottom of pan
• Grease bottom and sides of a 13″ x 9″ baking pan
• Once marshmallows are fully melted, remove pan from heat
• Add Rice Krispies gradually to marshmallows, mixing in with marshmallows after each addition
• Pour Krispy mixture into baking pan
• Using either a plastic sandwich bag or even parchment or wax paper, flatten mixture into pan
• Once cooled, cut into squares or whatever shape you desire, and serve

Note: This recipe will yield 24 treats.

Happy baking!

-Chelle