Monday, May 20, 2013

Vanilla Cinnamon Glazed Donuts

It's interesting how a combination of flour, sugar, eggs, and milk can bring back such fond memories. I remember growing up my dad or mom would take me to go get donuts at the local donut shop on special occasions. Whether it was a choir performance, because I was sick, or because I made straight A's in school that quarter, I always looked forward for the chance to get to taste a batch straight from the fryer. My family went so often that we had figured out the timing of when they put out the new ones. While I really enjoyed every flavor of donut I tried, there was one flavor that was still missing. I have always enjoyed vanilla and cinnamon, to the point that growing up I would put either vanilla or cinnamon on EVERYTHING. I wanted to try making homemade donuts growing up, but was always intimidated by the process. However, when I went gluten-free I no longer was given the same opportunities for getting donuts at a shop. Because I had not had a donut in almost 3 years I felt that it was the perfect time to try making them homemade with the flavor combination that I had always dreamed of.

Coming Soon! - I am experimenting with a vanilla maple glazed donut.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan

Ingredients

Dry
~ 1/3 cup white rice flour 
~ 2 Tablespoons potato starch
~ 1 Tablespoon tapioca starch
~ 1/4 teaspoon xanthan gum
~ 3 Tablespoons sugar
~ 1/2 teaspoon baking powder
~ 1/8 teaspoon cinnamon
~ 1/8 teaspoon salt
 
Wet 
~ 3 Tablespoons vanilla almond milk
~ 1 large egg
~ 1 Tablespoon vanilla extract
~ 1/2 Tablespoon(1 1/2 teaspoons) Earth Balance soy-free buttery spread(you can use any vegan butter-I just prefer this brand)
 
Vanilla Glaze
~ 1/4 cup powdered sugar
~ 1/4 teaspoon vanilla extract
~1 teaspoon vanilla almond milk
 
Directions 
1. In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
2. While the batter is sitting heat a donut maker(If you don't have a donut maker you can use a mini donut pan and bake them in a 350° oven).
3. Pour the batter into the maker(or pan) and bake for about 2-3 minutes(or until they are light golden brown).
4. Let them cool on a cooling rack for about 2-4 minutes(or until you can touch them). While they are still warm(but not hot), dip the donuts into the vanilla glaze. Let the glaze dry. Enjoy!

Sunday, May 5, 2013

Double Double Chocolate Peanut Butter Pancakes

I first want to apologize for the amount of time that has gone by since my last blog post. Life has been crazy-busy for me lately, with lots of exciting and thrilling changes. One of these changes is me deciding to go dairy-free as well. This past year has been interesting to say the least, but I finally can say that even with all the ups and downs I have finished my first year of college. On a different note, the last couple months when I have gotten a free chance I have been developing and testing some new recipes that are dairy free as well as gluten-free. After countless failures of lumpy, grainy, or flavorless pancakes I have finally discovered the perfect pancake. This pancake is not for the faint of heart though. It is packed for chocolate flavor, with a hint of peanut butter. It is truly for all the chocolate lovers out there(including myself!).

Coming Soon! - I have developed a peanut butter and chocolate pancake that tastes like a Reese's peanut butter cup for those that like more peanut butter rather than chocolate.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan


Ingredients

Dry
~ 1/2 cup white rice flour 
~ 1/4 cup cornstarch 
~ 1/4 cup sweet rice flour 
~ 1/8 cup granulated sugar 
~ 1/4 teaspoon salt 
~1/8 teaspoon xanthan gum 
~ 1/4 dairy-free chocolate chips

Wet 
~ 1 large egg
~ 1/2 cup Silk Chocolate Almond Milk(or any brand of chocolate almond milk) 
~ 1/8 cup canola oil 
~ 1/2 teaspoon vanilla extract
~ 3 tablespoons chunky or smooth peanut butter 

Directions 

1  In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth. 
2  Heat griddle over medium to medium-high heat(depending on how efficient your griddle is). Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. 
3 Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes. 
4 Serve with dairy-free butter or/and syrup if desired. Enjoy! 


Monday, May 20, 2013

Vanilla Cinnamon Glazed Donuts

It's interesting how a combination of flour, sugar, eggs, and milk can bring back such fond memories. I remember growing up my dad or mom would take me to go get donuts at the local donut shop on special occasions. Whether it was a choir performance, because I was sick, or because I made straight A's in school that quarter, I always looked forward for the chance to get to taste a batch straight from the fryer. My family went so often that we had figured out the timing of when they put out the new ones. While I really enjoyed every flavor of donut I tried, there was one flavor that was still missing. I have always enjoyed vanilla and cinnamon, to the point that growing up I would put either vanilla or cinnamon on EVERYTHING. I wanted to try making homemade donuts growing up, but was always intimidated by the process. However, when I went gluten-free I no longer was given the same opportunities for getting donuts at a shop. Because I had not had a donut in almost 3 years I felt that it was the perfect time to try making them homemade with the flavor combination that I had always dreamed of.

Coming Soon! - I am experimenting with a vanilla maple glazed donut.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan

Ingredients

Dry
~ 1/3 cup white rice flour 
~ 2 Tablespoons potato starch
~ 1 Tablespoon tapioca starch
~ 1/4 teaspoon xanthan gum
~ 3 Tablespoons sugar
~ 1/2 teaspoon baking powder
~ 1/8 teaspoon cinnamon
~ 1/8 teaspoon salt
 
Wet 
~ 3 Tablespoons vanilla almond milk
~ 1 large egg
~ 1 Tablespoon vanilla extract
~ 1/2 Tablespoon(1 1/2 teaspoons) Earth Balance soy-free buttery spread(you can use any vegan butter-I just prefer this brand)
 
Vanilla Glaze
~ 1/4 cup powdered sugar
~ 1/4 teaspoon vanilla extract
~1 teaspoon vanilla almond milk
 
Directions 
1. In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
2. While the batter is sitting heat a donut maker(If you don't have a donut maker you can use a mini donut pan and bake them in a 350° oven).
3. Pour the batter into the maker(or pan) and bake for about 2-3 minutes(or until they are light golden brown).
4. Let them cool on a cooling rack for about 2-4 minutes(or until you can touch them). While they are still warm(but not hot), dip the donuts into the vanilla glaze. Let the glaze dry. Enjoy!

Sunday, May 5, 2013

Double Double Chocolate Peanut Butter Pancakes

I first want to apologize for the amount of time that has gone by since my last blog post. Life has been crazy-busy for me lately, with lots of exciting and thrilling changes. One of these changes is me deciding to go dairy-free as well. This past year has been interesting to say the least, but I finally can say that even with all the ups and downs I have finished my first year of college. On a different note, the last couple months when I have gotten a free chance I have been developing and testing some new recipes that are dairy free as well as gluten-free. After countless failures of lumpy, grainy, or flavorless pancakes I have finally discovered the perfect pancake. This pancake is not for the faint of heart though. It is packed for chocolate flavor, with a hint of peanut butter. It is truly for all the chocolate lovers out there(including myself!).

Coming Soon! - I have developed a peanut butter and chocolate pancake that tastes like a Reese's peanut butter cup for those that like more peanut butter rather than chocolate.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan


Ingredients

Dry
~ 1/2 cup white rice flour 
~ 1/4 cup cornstarch 
~ 1/4 cup sweet rice flour 
~ 1/8 cup granulated sugar 
~ 1/4 teaspoon salt 
~1/8 teaspoon xanthan gum 
~ 1/4 dairy-free chocolate chips

Wet 
~ 1 large egg
~ 1/2 cup Silk Chocolate Almond Milk(or any brand of chocolate almond milk) 
~ 1/8 cup canola oil 
~ 1/2 teaspoon vanilla extract
~ 3 tablespoons chunky or smooth peanut butter 

Directions 

1  In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth. 
2  Heat griddle over medium to medium-high heat(depending on how efficient your griddle is). Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. 
3 Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes. 
4 Serve with dairy-free butter or/and syrup if desired. Enjoy!