MY THOUGHTS THURSDAY: Some Recipes from This Week

Hi Pumpkins! (channeling my friend Chloe who frequently calls people vegetables or fruits but I don’t think it worked for me)

Today is a good day! I’m not saying that I’ve had a good day… I mean I have, but today. Is. A. Good. Day. God is good always and knows your situation and meets you where you are. Meet Him!

Today I wanna share some of the recipes I’ve been playing around with! The first is for the vegan donuts seen on my Instagram:

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CINNAMON SUGARED DONUTS

This is not completely my own recipe– I tweaked the donut recipe from one of my favourite cookbooks, The Cookie Dough Lover’s Cookbook by Lindsay Landis, who also has a beautiful blog that I have been loving for some time.

I tweaked it vegan for my little sister and changed some of the toppings, so here is my version, which, by the way, went over quite well:

INGREDIENTS

1 cup almond milk
1/2 cup granulated sugar

1/4 cup lukewarm water
2 1/4 teaspoons (one package) active dry yeast
2 Tbsp ground flaxseed mixed with 1/3 cup cold water and chilled in fridge for 10 minutes
3/4 cup organic coconut oil
4 cups all-purpose flour
1 teaspoon salt

To prepare doughnuts, combine the almond milk and sugar in a small bowl. In another small bowl, pla e yeast and water and leave for 5 minutes or until frothy.
In a small bowl, whisk together the “flax egg” and coconut oil. Combine all three mixtures in one bowl and mix well. Add the flour and salt. Using a stand mixer, mix on high speed about 10 minutes, or until dough comes together. Knead until dough is consistent, adding more flour if necessary.

Place dough in lightly oiled bowl and cover with plastic wrap. Leave to sit until doubled in size, about one hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough. Cut donut shapes using circle or donut cutters and place on baking sheet lined with parchment paper. Bake for 12-18 minutes, or until lightly golden brown.

To make glaze, combine 3 1/2 cups powdered sugar with 1/4-1/3 cup unsweetened vanilla almond milk, or to desired consistency. Top with cinnamon sugar and serve warm or cold.

CHOCOLATE PEANUT BUTTER CUPCAKES

These were completely off the top of my head as a birthday gift to my lovely friend Laura. So much fun to make!

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INGREDIENTS:

1 cup almond milk mixed with 1 T vinegar

1/3 cup natural peanut butter

1 1/2 cups flour

1 cup sugar

1/4 cup cacao powder

1 tsp baking powder

1/2 tsp salt

In large bowl, curdle almond milk and vinegar with fork. Melt peanut butter in microwave if necessary, to a liquidy consistency. Stir into almond milk. Add remaining ingredients and stir until combined. Separate among 12 baking cups in muffin tray. Bake at 375 degrees for 18-20 minutes; transfer to wire rack to cool.

For frosting:

1/2 cup peanut butter

1/4 cup cacao powder

3 cups powdered sugar

1/2 cup almond milk

Sift powdered sugar. Add almond milk and stir. Gradually combine with cacao powder and peanut butter to desired consistency. For thinner frosting, add more almond milk; for thicker, add more powdered sugar. Frost cupcakes and top each with one square almond dark chocolate.

Opposedly, these can both easily be made non-vegan! Whatever tickles ur fancy

 

 

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