Its been about six months since I wrote and posted my last blog post. I guess I needed to take a break and wait till I knew I could blog once in a while and be ok with one post a week rather then four. Four is too many! That is just too much food for two people to eat and for me to write about and be happy with. So I am going to come back and try and relax and just blog when and how I wanna blog. Ok?
I made Chocolate Coconut Doughnuts. Baked doughnuts actually, in a special doughnut pan.
If you have a spacious kitchen and a addiction to pans, like me, then I highly suggest you order yourself a doughnut pan. Your friends will thank-you, but your jeans…well, they will just get tighter. Sorry.
I am not sorry.
I bake in yoga pants. A while back, I read something about how women who wear yoga pants all the time actually gain more weight compared to women who don`t. Now this was probably not some special study or anything, but still. Doesn’t it make a bit of sense? You would have no idea that your hips were expanding (or your thighs in my case) until it was much too late. I was just going to say something about hole-y crotch yoga pants, but I am not going there today. (Yes there has been such thing once in my life…they were my fav)
Anyways, I took the doughnut pictures with my iPad are kinda…blurry? Or is it me?
Here is the step by step:
Recipe adapted from Lara Ferroni’s website.
She published a book all about doughnuts a while ago so she must be an expert!
Chocolate Cake Doughnuts with Toasted Coconut
1 cup Flour
2 tbsp Cocoa
1 tsp Baking Powder
1/4 tsp Baking Soda
2/3 cup Sugar
1/2 tsp Nutmeg
1/2 tsp Salt
2 tbsp Coconut oil
1/4 cup Buttermilk
1/4 cup Yogurt
1 tsp Vanilla
1 large Egg
1. Sift first four ingredients together into a medium sized bowl.
2. Whisk in sugar, nutmeg, and salt.
3. Rub coconut oil into dry ingredients until crumbly and well combined.
4. Mix wet ingredients together in a small bowl and pour into dry ingredients.
5. Stir carefully until just combined.
6. Scoop into a piping bag fitted with a medium tip.
7. Pipe into a greased mini doughnut pan.
8. Bake at 350 degrees for 5 minutes.
9. Let cool in pan for 1 minute and then remove from pan. Let cool completely and dip in glaze or sprinkle with powdered sugar.
Optional: sprinkle with toasted coconut, sprinkle, nuts, what ever you like!
*Keep in an air tight container, best eaten within a couple of days.