I’ve been all forlorn because there are now two places in my city that have vegan donut options, but I am essentially too broke to buy them. Everyone I know that’s vegan seems to be posting them on social media, and it made me want donuts SO BAD.
So, I made up my mind to make some of my own.
I used this recipe for the donuts but substituted the shortening for coconut oil (using 1 1/2 tbsp).
I fried them up, choosing to make them without holes because I thought I might add a filling inside. I used Chloe Coscarelli’s recipe for chocolate ganache as a topping.
On half of them, I applied some vegan sprinkles from Sweetapolita’s shop.
On the other half, I used Chloe’s filling frosting in the recipe above (made with half coconut oil and half veggie shortening I’m trying to use up), and separated it into three bowls, colored it with my natural food colorings (red, yellow, green), and then got super frustrated trying to use this icing bag contraption I bought that’s supposed to make it easier to pipe out multiple colors at the same time. I don’t think it was that easy, but it did come out very nice.
I think next time it’d be better if I fill the insides with the frosting and don’t color it. It got really melty on top because it’s summer and I ended up refrigerating them.
BUT THEY ARE SO GOOD! They helped me wake up early this morning because I knew they were waiting for me, and I was able to get a ton of humane education work done because I was up so unusually early. 🙂
Thanks to this recipe for cake batter butter, I discovered that vegan butter extract exists, and started going a little overboard making all things cake batter.
Then I decided to make a raspberry cake batter smoothie.
It’s basically two cups nondairy milk, a scoop of vanilla protein powder (I use Vega Essentials), 1/3 cup frozen raspberries, one banana, 1/2 tsp vegan butter extract, 1/2 tsp almond extract, and 2 tsp vanilla extract. I also added in some vegan sprinkles, So Delicious coco whip to make it creamier (about 1/3 cup in the smoothie, and more for the topping), and drank it out of a fun straw. If you make the nut butter, you can also add a tablespoon or two into the blender.
PS: If you like vegan, gluten free, soy free, and protein packed waffles, check out the new Fitquick birthday cake flavor…I haven’t tried it yet but I love their stuff and can’t wait until I can!
For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:
It was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!
This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.
BIRTHDAY Cake Vegan Waffles
- 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
- 1 cup vegan bisquick mix (read labels)
- 1-2 scoops vanilla vegan protein powder (optional)
- 2 tbsp melted Earth Balance
- 1 tbsp applesauce
- 1 ½ cup vanilla almond milk
- 2 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.
Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.
Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.
Also, I got three new cookbooks for my birthday present:
So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! 🙂