Strawberry Frosted Baked Donuts

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Growing up as a kid in New England, I had a soft spot for Dunkin Donuts’ strawberry frosted donuts. Since they are not vegan, I can no longer eat them. But when I started experimenting with making frostings out of fruit-based syrups, I knew making something similar would be possible.

These donuts are quite cake-like, almost with a spongy texture. I still like them though. The frosting, however is wonderful. My mom said it is even better than the one at Dunkin Donuts. It is a bit different, however. But still quite good.

Recipe:

Makes 6 donuts in a single donut pan

Ingredients:

For the donuts:

  • 3/4 cup unbleached all purpose flour
  • 1/4 cup organic evaporated cane juice
  • 1 tsp baking powder
  • generous dash of ground nutmeg
  • 1/3 cup plus 1 tbsp almond milk
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 2 tbsp applesauce
  • 2 tbsp vegetable oil

For the strawberry syrup:

  • 1/2 cup strawberries
  • juice of 1/2 lemon
  • 1/2 cup organic evaporated cane juice

For the frosting:

  • 1 tbsp Earth Balance margarine stick
  • 1 tbsp organic non-hydrogenated vegetable shortening
  • 1 cup organic powdered sugar
  • 1/4 cup strawberry syrup

Directions:

For the donuts:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir the flour, evaporated cane juice, baking powder, and nutmeg.
  3. In a separate small bowl or measuring cup, mix together the remaining donut ingredients.
  4. Pour into the dry ingredients and stir together until combined.
  5. Spray the donut pan with oil if your pan is not a non-stick pan.
  6. Spoon batter into the donut pan.
  7. Cook for 12-15 minutes or longer, until the donuts become slightly gold. Check after 12 minutes and gauge from there.
  8. Take out of the oven and let cool 10 minutes.
  9. Place onto a cooling rack. You may need to take a butter knife and gently ease them out.

To make the syrup:

  1. Combine ingredients in a small saucepan.
  2. Stir continuously with a wooden spoon over low heat until thick and hot.
  3. Strain into a bowl. Allow to cool.
  4. You will have extra leftover after making the frosting which you can use on all sorts of delicious things.

To make the frosting:

  1. Cream together the Earth Balance and shortening with an electric handheld or stand mixer.
  2. Add in the powdered sugar. It will remain clumpy.
  3. Fold in the syrup, it will become soft and fluffy.

To make the donuts (time to make the donuts!!):

  1. Spread frosting around the tops of the donuts.
  2. Decorate with vegan sprinkles on top, if desired.
  3. Eat!!
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Vegan Mofo 2014: Too Good Baked Good Tuesday: Raspberry Lime Rickey Cupcakes!

Hello,

Today is the day I bring you the recipe that some of my friends from RIVA (Rhode Island Vegan Awareness) have been patiently waiting for almost a month since the vegan Summer picnic in which I originally brought them to. raspberrylimecupcakes

These have, in my opinion, the best tasting frosting ever! My mom who apparently finished all the leftovers of the frosting last night when I made them again yesterday from my class would agree.

Raspberry Lime Rickey Cupcake Recipe:

Makes 14 Jumbo cupcakes (use jumbo liners and fill them 2/3-3/4 full….)

or 24 regular size cupcakes

Ingredients for the cupcakes:

  • 2/3 cup coconut oil, melted not solid
  • 1 1/2 cups sugar
  • 2 cups unflavored (plain) almond milk
  • 2 limes worth of zest
  • 1 tbsp lime juice
  • 1 tsp vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ~1/4 cup raspberries, preferably somewhat mushy when you use them

Ingredients for frosting:

  • 1/2 cup earth balance
  • 1/2 cup organic non hydrogenated vegetable shortening
  • 3 cups organic powdered sugar
  • 1/4 cup raspberry lime rickey syrup (link here)

Directions for cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Place jumbo liners (if using) into a muffin pan…it says you can place them onto a cookie sheet but I’m doubtful. Maybe try that if you have enough batter to make a few more cupcakes though. I just put 2 extra liners into a muffin pan that has 6 slots.
  3. Mix the melted coconut oil and sugar together in a stand mixer. Make sure you’ve already grated the lime zest and juiced the limes for the next step because the coconut will solidify more if you stop to do that after this step.
  4. Add the almond milk, lime zest, lime juice, and vanilla and mix on a low setting until combined.
  5. Add the flour, baking soda, and baking powder and mix until a batter forms. You will want to scrape down the sides of the bowl really good with a spatula, and then mix a bit more.
  6. Fold in the raspberries and mix until the raspberries combine and are no longer whole.
  7. Place about 1/3 cup into each jumbo cupcake liner, or until 2/3-3/4 of the way full. For regular size cupcakes, you will have about 2 1/4 tbsp to put in each cupcake liner.
  8. Bake for about 23-25 minutes for the jumbo cupcakes, mine were good at 24. If using regular sized cupcake liners, bake for about 20 minutes.
  9. They will be an interesting green color when done, which I thought was cool and I hadn’t actually anticipated that effect!

Directions for the frosting (beware, this frosting is seriously one of the most amazing things I’ve invented, I believe…)

  1. Cream together the Earth Balance and shortening in the mixer.
  2. Slowly add the powdered sugar, mix until large clumps form.
  3. Add the raspberry lime syrup and mix until fluffy.
  4. It becomes the most beautiful light pink color! And its flavor is totally amazing!!
  5. Frost the cupcakes after they have completely cooled, and add garnishes like a lime wedge or a raspberry on top!

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Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

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Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

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Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

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edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

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not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

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my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!