Back to my blog – hope you haven’t forgotten me. I have been cooking and baking a lot this fall but have not taken the time to update and publish. Let me know what you think of these semi-healthy doughnuts..
Preheat oven to 425 degrees. Lightly coat doughnut pan with nonstick cooking spray (I like the ones made with coconut oil)
First, mix together in medium bowl:
1/2 cup whole wheat flour
1 cup all purpose flour
1/2 cup good quality unsweetened cocoa powder
6 tablespoons granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Then stir in:
3/4 cup buttermilk
2 large eggs, beaten
3 tablespoons canola or safflower oil
1/2 teaspoon coconut emulsion
Transfer batter to gallon ziploc bag. Snip off corner, then fill each doughnut pan cavity 3/4 full. Bake until puffed and golden, about 8-10 minutes. After 5 minutes, gently transfer to wire rack to cool. Then prepare glaze.
1/2 cup confectioner’s sugar
1/4 cup good cocoa powder
4-6 tablespoons milk
Blend until smooth. Dip each doughnut in glaze and top with toasted coconut flakes and sprinkle with mini semi sweet chocolate chips.
I have been absent from this blog (but not from the kitchen) for a few months. There have been many recipes that haven’t made it from the kitchen to the computer – other priorities beckoned. I just returned from St. Croix and enjoyed many delicious fresh coconut dishes. The one thing I was craving was coconut cream pie – but there was none to be found on the island (I checked) Here’s a great recipe I created today that is short on prep time and big on taste.
1 ready to bake rolled pie crust, brought to room temperature
1 1/4 cups sweetened flaked coconut
2 eggs, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 cups half and half
1/4 teaspoon salt
1 teaspoon good quality vanilla bean paste or extract
2 tablespoons dark rum
1 cup tru whip or cool whip, thawed
Preheat oven to 400 degrees F. Carefully roll out pie crust onto 9 inch pie plate, using pie weights to help keep shape. Bake 8-10 minutes, until lightly browned. Let cool.
Decrease oven temperature to 230 degrees F.
Spread the coconut out evenly on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 -10 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Add rum and continue stirring consistently for 1 minite more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Pour the filling into the pie shell and chill until firm, about 3-4 hours.
top with whipped topping and with the remaining coconut. Store leftovers lightly covered in the refrigerator.