Have you succumbed to the craziness of the holiday yet? I’m thankfully done with my list and wrapped up as of last Sunday. Next up, I do need to plan our holiday menu, which for some reason I’m not that excited about. Sadly, because I am a food blogger. Life has been throwing us a lot, and I mean A LOT of curveballs both good and bad in the past few weeks and I’ll blame that for my distractions. However, gift-giving here has been much easier or less exciting. As our girls get older, they want money or gift cards – which makes the whole process a bit lackluster. I would have to agree with them however. I have nothing on my birthday or Christmas list. I guess I’ve finally hit the age that I realize moments and people are the most cherished of gifts and not disposable items. Now I officially sound like my father – ha!
So no more waxing poetic…
I wanted to create a fun baked peppermint donut this week. I however got distracted (the reason for that will be revealed possibly this weekend) and neglected the cacao powder in the recipe. So these are white peppermint donuts with a chocolate glaze and crushed peppermint pieces. My girls loved them. Perfect with a cup of hot cocoa or for breakfast on Christmas morning. Easy to make. Vegan. Gluten free.
1 cup of Bob’s Redmill gluten free flour
1.5 teaspoons of baking powder
1/4 teaspoon salt
1/2 cup unsweetened cashew or almond milk
1 teaspoon apple cider vinegar
1/3 cup of coconut sugar
3 tablespoons of melted coconut oil
1 teaspoon of peppermint extract
1/3 cup of vegan chocolate chips
1 teaspoon of coconut oil
3 crushed peppermint candy canes or sprinkles
Preheat your oven to 400 degrees and spray your mini donut pan with baking spray without flour. I use coconut oil. Set your pan aside.
Into your stand mixer, add your flour, powder and salt. Do not mix yet. Then pour the milk to one side of the mixer and pour the vinegar atop of the milk and let that sit for 2 minutes or so. Then blend with your paddle attachment. Then add the sugar, oil and extract and blend for 30 seconds or so. The dough is not thin at all, which is the nature of gf dough.
Using a mini cookie scoop, I scoop out a ball of dough and roll it in between my palms and then place it on top of the donut well and press down around the donut center. Repeat and fill your pan (recipe makes 12 mini donuts). Bake for 16 minutes or until the donut springs back when pushed down on.
Remove and place on a cooling rack and let them cool. In the meantime, add your vegan chocolate chips and oil and microwave (or heat on the stove) until melted. Set that aside. If using peppermint sticks, crush or use holiday sprinkles. Dip the donuts, either entirely or just the tops and place back on the cooling rack and sprinkle with your topping. Enjoy!
And top with your favorite topping or sprinkles. Then devour.
In the past several weeks we’ve had to put our beloved, and best friend Samantha down due to her cancer taking a very aggressive turn. We may have rescued her but she certainly rescued all of us. Within a week my beloved uncle and last sibling of my dad passed away in his sleep. Finally, not as bad but still quite annoying, I’ve been banned from commenting or posting text on Instagram (along with many others for some reason) after my account had been hacked or compromised last weekend. My privileges will be restored on Saturday… happy late birthday to me!
Running has been my sanity, as it normally is. Last week I logged 50 miles in 4 days and took 3 rest days and one vacation day to NYC to visit dear friends.
This week my recap is:
Sunday: 16 miles, outdoors
Monday: Travel to the funeral
Tuesday: 12 miles, outdoors
Wednesday: 8 treadmill miles, strength training and abs
Thursday: 15.13 outdoor miles
That’s it from here folks. Bring on 2016!
— Knead to Cook