Apple Cider Doughnuts Recipe by SmittenKitchen

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Some of my favorite memories visiting Vermont involve these wonderful Doughnuts.  I was thrilled to find these online and even more excited when they turned out exactly as I remember!  While I definitely don’t make a habit of Deep Frying, these guys may have proved “worth the trouble”.  I used SmittenKitchen.com recipe and it did NOT disappoint so I thought it was worth the “share”!  Enjoy!

http://smittenkitchen.com/blog/2009/10/apple-cider-doughnuts/

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Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

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So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com

Salted Carmel Chocolate Rice Krispie Treats

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Attention: All of my “Real Food” friends need to look away for this one! 

I spoke at a local High School recently and wanted to bring some sort of “sweet treat” that the kids could identify, but still be visually interesting for them to photograph.  This is what came out of my kitchen…and while I can’t really recommend making this again.  I can say that it was everything a rice krispie treat should be AND more!  

Recipe from: http://www.thecomfortofcooking.com/2014/01/salted-caramel-chocolate-rice-krispie-treats.html

What you will need:

Salted Carmel

  • 1/2 c sugar
  • 2 tbsp water
  • 2.5 tbsp butter
  • 1/4 c heavy cream
  • Coarse salt for topping

Rice Krispie Treats

  • 10 oz marshmallows
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 6 c Rice Krispies

Chocolate Ganache Topping

  • 3/4 c heavy cream
  • 2 c chocolate chips

 

How it’s done:

  • For Salted Caramel: In a medium sauce pan set to medium-high heat, combine sugar and water. Do not stir. Watch carefully until mixture turns a deep amber color. Remove from heat and whisk in butter, cream and salt. Set aside.
  • For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until well combined. Pour mixture into a lined and greased 13×9 (or 8×8 for thicker treats) pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.
  • For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.
  • Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve.

Chocolated Dipped Almond Butter Cookies with Pomegranate Salt

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These are REALLY GOOD almond butter cookies all on their own!!  The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation.  This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html  I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!

 Pomegranate Salt

  • I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
  • Pomegranate juice
  1. Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
  2. Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
    1. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
    2.  Stir until all the salt is coated.
    3. Spread salt out carefully over the piece of parchment paper and leave to dry.
  3. Once dried, store in a small jar or bowl.

Chocolate Dipped Almond Butter Cookies

  • 1/2 cup Almond peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt (see recipe above) or flaky salt, for sprinkling
  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  2. Cream together the first 6 ingredients until smooth. Stir in the almond flour.
  3. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
  4. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  5. Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.