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Friday Morning Fun

October 14, 2011 by Erin

Happy Friday, blog friends! I hope your Friday is going better than mine. I’ve already spilt burning hot coffee on my newly washed jeans and my photo editor isn’t working, which means these photos are going to be dark, ugly and mismatching since they are from 2 different shoots. As Liz Lemon would say, Blurg!

ANYWAYS! Yesterday, I teased you with the promise of some ginger lime noodles to go with your green beans and bamboo shoot stir-fry. I’m delivering as promised!

For all  you vegetable savvy people, do you notice something odd about the stir-fry picture above? Specifically with the peas? Yeeeah…those aren’t sugar peas! I definitely grabbed the wrong type of peas from Whole Foods veggy section. But it’s not really my fault that I can’t tell one pea from another. See, I have a sort of fear of peas. I will eat them in a stir fry, smothered in sauce, but I don’t love them. And here’s why:

When I was a wee child, probably around 2nd or 3rd grade, my parents thought it would be a brilliant idea to pit my younger brother and I against each other in a pea eating contest in an attempt to get us to eat them (why we even had peas, I don’t know. My mom recently admitted to hating them). The winner got an ice cream from McDonald’s! A competition? With ice cream?! Clearly, I was all over this! My strategy was to eat multiple peas at a time. This was brilliant because my brother was eating one at a time. Sucker! That ice cream is mine!! Not so fast, though. In what could have been a cunning and strategic move, albeit disgusting, my brother ended up getting sick and throwing up all 10 of the peas he had eaten one by one, which put an end to the competition AND got him a sympathy ice cream. Back then, this was vexing as I was clearly the winner. Now, I can tilt my hat at his brilliance. Well-played, bro, well-played. I still have a hard time with peas though…

Ginger Lime Tofu and Noodles

modified from Howsweeteats.com

1 package of extra firm tofu

marinade/sauce:

4 TBS olive oil

2 cloves garlic

1 tsp freshly grated ginger

zest from 2 limes

juice from 2 limes

1 TBS soy sauce

1 TBS olive oil

1/2 bell pepper, chopped

1 cup sliced mushrooms

1 clove garlic

1 cup sugar snap peas

1 TBS soy sauce

1/2 pound whole wheat pasta of your choice (I used whole wheat spaghetti)

Drain and press tofu. (I used my Tofu Press, which I’m addicted to, and pressed the tofu overnight). Dice the tofu into desired size. Combine 2 TBS olive oil, 1 clove garlic, 1/2 tsp freshly grated ginger, zest from one lime, juice from one lime and 1/2 TBS of soy sauce and whisk together. Combine the marinade and tofu in a ziplock bag and marinade for 2-24 hours.

Once the tofu is marinated, heat a skillet on medium heat and add olive oil. Add peppers, mushrooms and tofu to the pan and saute for about 6-8 minutes (the tofu can really be added anytime but I like to add it in the beginning so it picks up all the veggy taste).

While peppers, mushrooms and tofu are sauteing, bring pasta water to a boil and cook according to directions, draining and set aside.

You can also begin the sauce. My one problem with veganizing this recipe is that the tofu acted as a big sponge, absorbing all the yummy marinade and sauce and leaving the dish kind of dry. While the veggies and tofu are sauteing and the water is boiling, add the rest of your marinade/sauce ingredients (2 TBS olive oil, 1 clove garlic, 1/2 tsp freshly grated ginger, zest from one lime, juice from one lime and 1/2 TBS of soy sauce) to a small sauce pan. Heat on low. You don’t want it to cook down too much. You just want all those flavors to blend together.

After the peppers, mushrooms and tofu have sautéed for 6-8 minutes, add garlic and stir for 30 seconds. Add snap peas, pasta and sauce and mix thoroughly.

 

This recipe is actually modified from one that was posted on Howsweeteats.com. Confession: I have a serious blog crush on Jessica from Howsweeteats.com. Even though 99.9% of her recipes aren’t vegan friendly and contain bacon in some way, shape or form, I still adore her website. It’s like my little guilty pleasure in the morning. I go on and drool over all the pretty pictures and get inspired on all the ways I can veganize her meals! Also, she’s hysterical. So there’s that too. Go check out her site… And make this yummy pasta for dinner this weekend!

Posted in Recipage | 2 Comments »

Szechuan Green Bean Stir Fry

October 13, 2011 by Erin

I know what you are thinking. “Holy crap! She posted something that wasn’t covered in butter and/or sugar!” It’s true. My site has been a little bit heavy on the carbs. Surprisingly, I eat other things though, like vegetables!!

It wasn’t always that way, though. Back in the day, I would pretty much only eat canned, Green Giant corn niblets and canned Green Giant green beans. That’s it. I wouldn’t eat another name brand and I wouldn’t eat anything that was frozen. Green Giant. Canned. Corn. Green beans. The end.

green beans and garlic

Then I went to college. You would think that my taste would have expanded being away from the comforts of home. They didn’t. Unfortunately, though, my parents’ did. I remember coming home one time and being served fresh asparagus. “Um…excuse me? This is not what you have been serving me for the past 10 years. What is going on here??” When I stopped wrinkling my nose in distrust and tried them, the asparagus ended up being delicious. It’s still one of my favorite vegetables.

I hate when my parents are right.

Anyway, It’s pretty appropriate that my first veggy recipe on wickedvegan.com is my old buddy, Green Bean. They are no longer canned but I am pleased to say that they are even better than I remember the Green Giant kind being!

Szechuan Green Bean Stir Fry

from Weight Watchers

1 pound of green beans, cut into 2″ length

2 TBS low-sodium soy sauce

2 tsp of ketchup

1 tsp of red wine vinegar*

1 tsp of cornstarch (dissolved with 3 TBS of water)

1/2 tsp hot pepper sauce

1 garlic clove, minced

1 C of bamboo shoots, canned, drained

1 tsp of sesame oil

In a large sauce pan, steam green beans until crisp, about 5 minutes. Drain in a colander.

Meanwhile, in a small bowl, combine soy sauce, ketchup, vinegar, dissolved cornstarch and pepper sauce.

Spray a large nonstick skillet with cooking spray; heat. Stir-fry green beans and garlic 2 minutes; add soy sauce mixture and cook, stirring, until thickened, about 2 minutes longer. Stir in bamboo shoots and sesame oil; serve at once.

*this recipe is incredibly versatile. I don’t think I’ve made it the same way twice. This time, I didn’t have red wine vinegar so substituted balsamic vinegar. I also didn’t have sesame oil and really didn’t want to add anymore oil to the recipe so I sprinkled sesame seeds on instead. This also goes together really quickly.

yeah for green things!

Not sure what to serve with random green beans and bamboo shoots? If you’re cool like me, you’d have just this for dinner, with a hand full of raw almonds, on your way to a second job. If you prefer sitting down at dinner and actually eating a full meal, then come back Friday. I’ll have yummy Ginger Lime Noodles!

Posted in Recipes | Tagged , , , , , | 2 Comments »

A Tale of Procrastination and Some Ugly Muffins

October 12, 2011 by Erin

These muffins are waaaay over due. Remember last week when I was all “I bring in baked good every monday for my co-workers”? Well, I technically didn’t lie about that. But this week was a holiday on Monday, so I was going to bring them Tues. Then I played hookey from all my responsibilities on Monday and went frolicking in an apple orchard all day, shoved my face with cider donuts, then went to my friends and shoved more yummy baked apple things in my face.

Clearly, I was ditching my responsibilities for important stuff. Clearly…

yum! Streusal topping!

I was undaunted though when on Tuesday night I faced the challenge of making 3 dozen cinnamon muffins after working all day and going to a dance class. Who cares if it’s already 9 o’clock? I thrive in these situation. Procrastination is a very dear friend of mine. Think I’m kidding?

  • In 5th grade, in what could be my first encounter with procrastination, I was forced to write a Dare essay for class. I waited until the last night and I can remember sitting at our kitchen table in NC with a very annoyed Mother near by. That paper won as the best in my class. I got a nice little award and got to read it in front of the school.
  • In 10th grade, I was assigned to write a journal about a Civil War soldier. A journal? pssh, I’m going to make a whole frickin’ scrapbook complete with tea stained, hand written journal entries and mounted pictures from various sources…the night before. Oh yeah, got an A+ AND won the history award that year (Hermione and I could have been besties that year…I was a little bit of a kiss-ass…Hey, Ms. Donnelly!)
  • In my junior year of college, I decided that working on research papers over an extended time was overrated. So for all my essay finals, I worked on them from about 8pm – 8am straight the night before they were due. I pretty much had instant french vanilla cappuccino running through my veins. Passed them all with flying colors!

Point being-  3 dozen muffins should be childs play for me. Except, I sort of didn’t take into account that this is a new recipe…and I wouldn’t know what to expect. Whoops! Cue the biggest baking disaster I’ve had in a very long time.

looked at that squished, mauled bottom. So sad...

Cinnamon Streusal Muffins

adapted from King Arthur Flour

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans (optional. I did not include since I know so many people who don’t like nuts)
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons Earth Balance vegan butter

Filling
3 TBS of Earth Balance vegan butter

1/2 cup of brown sugar

1 1/2 TBS ground cinnamon

3 to 4 tablespoons water

Batter
1/2 cup Earth Balance vegan butter, melted
3/4 cup unsweetened non-dairy milk (I used soy milk)
2 Ener-G “eggs” (Ener-G is an egg replacer you can get at Whole food. 1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water)
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips (I omitted the cinnamon chips because I just couldn’t find them anywhere. I’m not even sure if they are vegan. I think they would have added a lot to this recipe though)

Glaze:

4 TBS Confectioners Sugar

1-3 tsp of water

Splash of vanilla

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly. (NOTE: Do NOT over fill these. You want to be very careful with these. If the cinnamon sugar mixture overflows or seeps down outside the liner, it will form a lovely, sticky, hot glue that will prevent your muffins from coming out of the pan. )

Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Mix Confectioners sugar,  water and vanilla together until its the consistency of glaze. Drizzle onto muffins with a spoon. Yield: 12 muffins.

The battlefield. See those streaks of brown? That would be the cinnamon sugar glue

Yes, so these were kind of messy but that was entirely my fault. As I noted above, be very careful when spooning the cinnamon mix into the cupcake liners. You don’t want it to drip anywhere else or it will form a lovely adhesive. Also, don’t over fill them. This is common sense for someone who works with cupcakes. With cupcakes though, they will cool and you can still pop them out of the pan without much problem. These have that sticky cinnamon which crystallizes to the pan and involves lots and lots of scraping…and cursing…to get the muffins out. And when you do, they are all ugly and deformed. So, yeah…don’t over fill them!

Don’t let the squished bottoms fool you though, they are still pretty tasty

Posted in Recipes | Tagged , , | 3 Comments »

Spicy Black Bean and Quinoa Soup

October 7, 2011 by Erin

A few weeks ago was my Dad’s birthday. He turned the big 5-0 and courtesy of my second job, I totally missed his birthday dinner. Not cool, Erin. Not cool.

So to make it up to him, I decided to make him a super yummy lunch… which just happened to be vegan.  My thought was, if the meal is good enough he would never even realize he’s missing meat or dairy. And really, how can  he miss those things when you have beer pretzels and a Spicy Black Bean and Quinoa Soup, which is chuck full of flavors he loves??

Turns out, Dad had a bit of a surprise for me. Half way through the preparation of my pretzels and soups, he lets it slip that he had a brisket on the smoker. A brisket? As in, smoked cow? yeeeeah…that’s definitely not vegan, Dad! So much for stealthily sneaking that vegan lunch on him. Carnivore-1; Vegan-0

Meat or no meat, this soup is amazing! I’ve made it twice already. I like  dividing it up into 5 servings and taking it to lunch with me for the week.

Smoky Spicy Black Bean and Quinoa Soup

via Whole Living
serves 4 or 5

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, finely chopped or minced
2 carrots, diced
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon oregano
4 cups vegetable broth*
1 14-ounce can diced tomatoes
1/2 cup quinoa
1 chipotle chili in adobo sauce
2 cups cooked black beans
salt to taste
cilantro or daiya cheese to garnish, optional

In a large pot, heat the olive oil over medium heat and stir in the onion. Cook, stirring occasionally until onion softens, about 5 minutes. Stir in the garlic and carrots, cook another 3 minutes. Add in the cumin, chili powder, and oregano and stir to coat.

Pour the vegetable broth, diced tomatoes, quinoa and chipotle chile in the pot. Bring everything to a boil, then cover and let simmer for 15 minutes. Once the quinoa is cooked, you should see the familiar little quinoa tail, stir in the black beans and salt to taste. Heat until everything is cooked through. Serve garnished with cilantro or vegan cheese. (I only used vegan cheese once or twice. I really like it just plain. It has enough flavor on its own)

*the recipe only calls for 4 cups of broth but the soup really absorbs the broth when you reheat it. I would suggest picking up an extra can or resealable carton of vegetable broth and keeping it on hand so that you can add it to the leftovers before eating.

This soup is also super versatile. I omitted the cumin and replaced the oregano with italian seasoning because that’s what I had and it still tasted great.

I know pretzels and soup sound crazy but it definitely worked. Trust me! It was delicious. 

(PS. Do you like my fancy, ripped paper towel. Someone get this girl some better kitchen props! )

Posted in Recipes | Tagged , , , | 10 Comments »

Shipyard v. Veganism and some pretzels

October 6, 2011 by Erin

So, I’m not a big beer drinker. In fact, I’m not a big alcohol drinker. Mostly because I would rather be spending alcohol money on other things. Like Boots. Or Books. Or Coffee. Or Concerts.

But, a few weeks ago, the Dolphins played the Patriots and my stance on beer changed. I was pumped for fall and football and decided to order a pumpkin beer. All they had on tap was Shipyard so I took it. It. was. delicious! I was hooked. My love for it grew exponentially when in the 4th quarter, after Welker ran 99 frickin’ yards, Shipyard helped numb the pain of another dolphins loss (yes…I’m a dolphins fan. I love the patriots but the dolphins are my team). I felt like that beer and I bonded.

So when I found this recipe for Pumpkin Beer pretzels, I knew I had to make it. After all, if I’m buying beer for a recipe, it’s not technically as much of a waste of money. It is an ingredient in a recipe, not just money I’m pissing away! I was so excited.

Only after I bought my 6 pack (ok, I only needed one for my recipe but I’m sure its more cost efficient to buy 6…) and drank two bottles (I was taste testing to make sure it was ok for the pretzels!) did I stop and think…Beer is vegan right? Shipyard Pumpkinhead is vegan, right?? Right?!

Nope. It is not. Little known fact- some beers are made with a process known as Isinglass. Basically, its rehydrated fish bladder used in some beers to help clarify the beer. And Shipyard uses it. Does Budweiser? nope. Sam Adams? no way. ‘Gansette? safe. But my precious Shipyard? Not Vegan.

So, you go ahead and make these with your favorite pumpkin beer (and trust me… you are going to want to have these handy for Friday). I’m going to be in a corner somewhere crying because the only beer I like has animal products in it and I can’t in good conscience keep drinking it.

Pumpkin Beer Pretzels

via We Are Not Martha

  • 1 packet active dry yeast (2 1/2 t)
  • 1/2 cup of warm water, plus 2 cups warm water
  • 1/2 T sugar
  • 1/2 t fine sea salt
  • 1 t olive oil
  • 1 cup pumpkin beer of your choice
  • 3-4 cups all-purpose flour
  • 1 t baking soda
  • 2-3 T coarse salt
  • 1 T butter substitute ( I used earth balance)
1) In a large bowl, sprinkle yeast over your 1/2 cup warm water. Let rest for about 5 minutes.
2) Stir in sugar, salt, and olive oil. Pour in the beer. It will get all kinds of frothy as it reacts with the yeast already in the bowl.
3) With a wooden spoon, stir the flour in one cup at a time. You don’t want your dough to be too sticky, but you don’t want it to be too dry either. I started by adding 3 cups of flour (you can always add more in as you knead it).
4) Knead the dough on a lightly floured surface for about 8 minutes. Or you can throw it in your mixer with the dough hook for about 3 minutes. If it starts getting too sticky, add more flour. Once you’re done kneading, place your dough into a lightly oiled bowl. Place bowl in a warm spot, cover with a kitchen towel, and let sit for about an hour to rise.
5) Punch the dough down and you’re ready to form the pretzels! Start by dividing the dough into 12 balls, so you can make sure your pretzels will all be relatively the same size.
6) Take one dough ball and roll it into a rope. Shape the rope into a pretzel by forming into a “u” and crossing one end down, followed by the other end.
7) Mix your remaining 2 C warm water with 1 t baking soda in a baking pan or other shallow dish. Dip the formed pretzels in. And then place on a greased baking sheet. Continue with remaining dough balls. Cover with a kitchen towel again and let rise for another 20 minutes.
8 ) Brush each pretzel lightly with warm water (this was originally egg wash but water works just fine). Sprinkle with kosher salt. And bake at 425 degrees for about 15 minutes.
9) Right when they come out of the oven, brush them with a little melted earth balance.
So, these pretzels were hands down the best pretzels I’ve had. They are crispy on the outside, chewy on the inside and a little sweet from the beer, which is not very strong, if you don’t like beer. Also, they reheat well in the oven or the toaster if you need a quick warm-up.

Also, I know you are thinking “another carb? does this vegan diet she’s on have vegetables”?? Of course it does! But I’m just roping you in with pretty carbs before I start jamming brussel sprouts down your throat (you’ll love them! trust me!)

Posted in Recipes | 6 Comments »

October 3, 2011 by Erin

Welcome to Wickedvegan.com! I’m super excited that you’ve come to check out my blog.

A quick note into what you will be seeing:

-This blog is dedicated to vegan food that I’ve tried. I’ve recently made the switch from the vegetarian diet I’ve been rocking for 16 years to a vegan one. Surprisingly, its a lot harder then I expected. I’ve had a really hard time sticking to veganism. So to help me stay on track, I’ve decided to launch wickedvegan.com. My thought is that being able to share new recipes that I’ve tried will encourage me to keep cooking and baking vegan.

– I do not make up my own recipes. I’m not quite there yet. I will tweak recipes that I’ve tried and thought were lacking, or I’ll convert a non-vegan recipe into a vegan one, but none of the recipes are 100% mine.

– I’m hoping to post 3-5 times a week but we’ll see how much time I have to devote to this.

– Wickedvegan.com looks pretty simple right now but I’m hoping to give it a sprucing up within the week. I’m having a bit of difficulty finding the proper props for my banner (side rant: why is it I can find lime green, purple, orange and black vampire fangs but no white?! Do vampires now have lime green teeth along with their sparkles? Blasphemous I tell you!) So look forward to that.

 

Now… On with the posts!

Posted in Recipage | 3 Comments »

Twofer Monday

October 3, 2011 by Erin

So you should probably know something about me before I launch into this first post and that is

I Love Fall!

It’s hands down my favorite season. I love apple picking, pumpkin carving, boots, my birthday * cought Oct 8 cough*, hoodies, halloween, colorful leaves, etc etc. I love it all!

Especially being able to bake again! My lovely apartment in  Boston lacks some of the more cushy things in life, an AC being one of them. So in the summer baking is 100% off limits. Actually, short of lying in front of a fan and breathing, pretty much everything is off limits.

So last year, I was so excited when the weather cooled and I was allowed to bake again that I went a little overboard. Cue the weekly baked goods for my work. I get to over due it with the baking AND not have to eat it. I was pretty excited. I’m doing that again this year so expect Monday blogs to be chuck full of delicious baked goods.

This week is donuts! And not just one kind. Oh no, we have two- pumpkin spice and apple cider. Why you ask? Well, I was going to do just pumpkin spice, which I had tried once already and loved, but when I shared the super exciting news that this is what I decided on for my first blog post and fall baked good, one of my friends I work with immediately replied, “oh… I don’t like pumpkin”.

whomp, whomp.

So, at the last minute, feeling really bad that he wouldn’t be able to try the first weekly bake good, I also decided to make apple cider donuts as well. Because I’m just awesome like that!

Mini Cinnamon Sugar Pumpkin Spiced Doughnuts

from Oh She Glows

Pumpkin Doughnuts:

  • 1/2 tsp apple cider vinegar
  • 6 Tbsp non-dairy milk ( I used unsweetened)
  • 1/2 cup canned pureed pumpkin
  • 1/4 cup organic cane sugar
  • 3 Tbsp unsweetened applesauce
  • 2 Tbsp lightly packed brown sugar
  • 2 Tbsp Earth Balance (or other non-dairy butter substitute), melted
  • 2 tsp baking powder
  • 1/4 tsp of baking soda
    1 tsp cinnamon+ 1/2 tsp ginger + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
    1/2 tsp kosher salt
  • 1 cup all purpose flour
  • 1/2 cup of whole wheat pasty flour
Cinnamon sugar:
  • 1/4 cup Earth balance (or other non-dairy butter substitute), melted
  • 1/2 cup sugar
  • 1/2 tsp  cinnamon

1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).

2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).

3. Add in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined.

4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.

5. Bake  for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days. (I used both a plastic bag and a brown paper and I found the brown paper helped absorb some of that extra butter…or it could just be wishful thinking)

I absolutely LOVED this recipe and there wouldn’t be anything that I would tweak about it. I made the first batch without pastry flour and it came out great. The second patch was with pastry flour and it was much more fluffly. Both were delicious so don’t worry if you don’t have pastry flour.

Mini Apple Cider Doughnuts

from Peas and Thank you

  • 1 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup apple cider
  • 1/4 cup organic sugar
  • 1/4 cup brown sugar
  • 2 Tbsp molasses
  • 2 Tbsp unsweetened applesauce
  • 2Tbsp vegan margarine (ie Earth Balance)
  • 1/2 tsp of vanilla extract
  • cinnamon and sugar for dusting (I used the exact same method as I used for the pumpkin doughnuts)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flours, baking powder, nutmeg, cinnamon and salt.
  3. In a measuring cup or smaller bowl, mix together apple cider, sugars, molasses, applesauce, melted margarine or coconut oil and vanilla extract.
  4. Add cider mixture to flour mixture and stir until just combined.
  5. Spoon batter into a greased donut pan (or muffin tin).
  6. Bake for 11-13 minutes, until donuts are slightly browned and firm. (the mini doughnuts, like the pumpkin doughnuts, only took 10 minutes because they were mini)
  7. Dust with cinnamon and sugar while still warm, if desired (who doesn’t desire more cinnamon and sugar! I definitely shook these babies in cinnamon and sugar, just like above)
This recipe isn’t too bad. I like it but I don’t love it. The molasses is very strong and I think I would have omitted a TBSP. Unfortunately, as I mentioned, this was a last minuted addition so I didn’t have time for a trial run. My roommates swear that these are great so it is possible I’m suffering from doughnut overload!

Happy fall everyone and enjoy your doughnuts!!

PS. Clearly, with all the doughnuts being dunked in butter around here this isn’t a ‘health’ blog. I will hopefully have a good balance of healthy and comfort food. So don’t be scared of all the cinnamon and butter!! (As for the picture- though I love them, this isn’t a product placement for Flour bakery. I mooched extra brown bags off them for this recipe. This is just to show you the nice butter absorption. yum!)

Posted in Recipes | Tagged , , , , , | 8 Comments »

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