It's May, Memorial Day and SRC time. I couldn't be prouder of a day like today.
Today I had the pleasure to have Dena of Oh You Cook for my SRC of the month. After long consideration, I kept coming back to her chocolate glazed donuts and couldn't keep my mind off of them.
The idea of a long weekend with chocolate donuts at home and made from scratch made me beam with excitement.
I have never been a huge dessert gal but when it comes to brunch or sweets in the morning, I am never one to turn down a sweet offer. Like I said, I couldn't break away from this breakfast indulgence.
How could you, they are donuts!
And for those of you that share the same love and passion for DD (not Dunkin Donuts... Duck Dynasty , seriously it's an addiction) then you will totally appreciate my giggles for "hot donuts".
These donuts cam out moist and fluffy delicious, and the frosting just added the perfect touch. I devoured about 3 before I remembered that I should leave out a few for my "roommates" to nibble on in the morning to enjoy on their 3 day weekend as well.
Happy Memorial Day to all!
Today I remember to thank all those before us, and those who still serve for us today. To the men and women who have fought for this country and given their lives for our freedom and to the families of those soldiers that keep them staying strong.
Chocolate Glazed Donuts Makes 12-18 mini-donuts (or 6 full-sized)
1 cup all-purpose unbleached flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp table salt
1/2 cup coconut milk
1 tbsp apple cider vinegar
1/2 cup granulated sugar
3 tbsp coconut oil
1 tsp vanilla extract
1 cups confectioners’ sugar, plus more if needed
2 tbsp coconut milk, plus more if needed
Preheat oven to 325 F. Coat donut pan(s) with cooking spray.Set aside. In a small bowl stir the coconut milk with the vinegar. Set aside as well.
In a large bowl, whisk together flour, cocoa, baking soda, and salt.
In a small mixing bowl, whisk coconut-vinegar mixture, sugar, egg, oil and vanilla until smooth.
Add wet mixture to flour mixture and whisk just until completely combined and mostly smooth.
Ladle batter into a large freezer plastic bag. Press out air, then seal bag.
Cut off a corner and squeeze batter into prepared donut molds, about 3/4 full each.
Bake for 10 minutes for mini-donuts or 15 minutes for full-sized, or until doughnuts spring back when lightly pressed. Cool in pan on rack 5 minutes, then carefully remove donuts from baking pans onto a cooling rack (you might have to run a knife around edges). Allow to cool completely.
Combine confectioners’ sugar and and coconut milk in a small mixing bowl. Stir until consistency is thick. If too thin, add more sugar, a tablespoon at a time. If too thick, stir in coconut milk a teaspoon at a time until desired thickness is reached.
Dip one side of a donut into icing and allowing excess to drip back into bowl. Place on cooling rack. Repeat with remaining donuts. Let icing set before serving. Photos by A Healthy Jalapeño Recipe adopted by Oh! You Cook