Baked Donut Monday: Raw Peanut Butter Donuts

Happy Monday everyone!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about something a little different...

not baked at all, but the opposite in fact

RAW PEANUT BUTTER DONUTS!!!

Even when I'm not looking for anything in particular,

I seem to stumble upon recipes that would be perfect for the blog.

And that's exactly how I found this recipe!

I know it's not baked, but that didn't stop me 

and of course I had to still include it in the blog series!

The Goods:

Steel-Cut Oats

Pitted Dates

Coconut Syrup

Peanut Butter

Vanilla Extract

Vegan Dark Chocolate Chips

Nutritional Yeast

Salt

Cacao Powder

Raw Coconut Cacao Butter

Maple Syrup

Blend the oat in a food processor until roughly ground.

Add the dates and pulse until dates are in tiny pieces and mixed in.

Add the peanut butter, vanilla, maple syrup, water and pulse until 

mixture is incorporated and holds together.

Add more water if needed.

Mix in the chocolate chips in by hand.

Press mixture into donut pans and form top so they aren't flat.

Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.

While waiting for the donuts, make the peanut butter cups!

Stir together the cacao powder, coconut cacao butter and maple syrup.

Put 1 tablespoon of chocolate into mini baking pan,

making sure to reserve half of it for later.

Place into the freezer for 15 minutes to harden.

Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.

Place peanut butter filling on top of hardened chocolate mixture.

Place into the freezer for 5 minutes to harden.

Cover peanut butter with remaining chocolate mixture.

Place in freezer for 15 minutes to harden.

Remove the peanut butter cups from the silicon pan.

I was in awe at how great they turned out if I'm being honest.

They looked amazing...

But tasted even better!

But before I get ahead of myself,

back to the donuts!!!

Once donuts have firmed up, remove them from the pans.

And here's where you pretend there's a picture of me making the chocolate sauce...

And also dipping the donuts into said chocolate sauce...

OOPS!

To do so you mix together cacao powder, coconut cacao butter and maple syrup.

Stir mixture until it resembles a thick chocolate sauce.

Dip the top of each donut into the mixture and place on cooling rack to harden.

Just before they're fully dry/hardened,

add bite-sized pieces of the peanut butter cups you made.

Raw Peanut Butter Donuts

Adapted from: Raspberry Fields

For the Donuts:

1 Cup Steel-Cut Oats

1 Cup Pitted Dates

2 Tablespoons Coconut Syrup

3/4 Cup Peanut Butter

1 Teaspoon Vanilla Extract

3 Tablespoons Water

1/3 Cup Vegan Dark Chocolate Chips

For the Peanut Butter Cups:

Filling

4 Tablespoons Peanut Butter

1 Teaspoon Nutritional Yeast

Pinch of Salt

1 Tablespoon Coconut Syrup

Chocolate Coating

1/2 Cup Cacao Powder

1/2 Cup Raw Coconut Cacao Butter

115 Grams Maple Syrup

For the Chocolate Sauce:

1/4 Cup Cacao Powder

1/4 Cup Raw Coconut Cacao Butter

6 Tablespoons Maple Syrup

1. Blend the oat in a food processor until roughly ground.
2. Add the dates and pulse until dates are in tiny pieces and mixed in.
3. Add the peanut butter, vanilla, maple syrup, water and pulse until mixture is incorporated and holds together. Add more water if needed.
4. Mix in the chocolate chips in by hand.
5. Press mixture into donut pans and form top so they aren't flat. 
6. Refrigerate until donuts are firm - anywhere from 30 minutes to an hour.
7. Stir together the cacao powder, coconut cacao butter and maple syrup.
8. Put 1 tablespoon of chocolate into mini baking pan, making sure to reserve half of it for later.
9. Place into the freezer for 15 minutes to harden.
10. Stir together peanut butter, nutritional yeast, salt and coconut syrup in a bowl.
11. Place peanut butter filling on top of hardened chocolate mixture.
12. Place into the freezer for 5 minutes to harden.
13. Cover peanut butter with remaining chocolate mixture.
14. Place in freezer for 15 minutes to harden, then remove from the silicon pan.
15. Once donuts have firmed up, remove them from the pans.
16. Mix together cacao powder, coconut cacao butter and maple syrup.
17. Stir mixture until it resembles a thick chocolate sauce.
18. Dip the top of each donut into the mixture and place on cooling rack to harden.
19. Just before they're fully dry/hardened, add bite-sized pieces of the peanut butter cups you made.

Baked Donut Monday: Chocolate Chip Donuts!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

CHOCOLATE CHIP DONUTS!!!

After making six different types of baked donuts,
I was stumped what type to make next,
but then I found this recipe with three different options!

While all of them sounded absolutely amazing,
I went with the Chocolate Chip ones this month
because hello - CHOCOLATE!!!

The Goods:

Butter

Vegetable Oil

Sugar

Brown Sugar

Eggs

Baking Powder

Baking Soda

Ground Nutmeg

Salt

Vanilla

All-Purpose Flour

Almond Milk

Mini Chocolate Chips

Powdered Sugar

Add butter, vegetable oil, sugar and brown sugar to a mixing bowl.

Then beat it all together until smooth.

Next add two eggs and beat again to combine.

Mix in the baking powder, baking soda, salt and nutmeg.

Add the vanilla and mix again.

Now it's time to add the flour to the batter, alternately with the milk.

Start with half the flour and mix it in.

Then add all the milk and mix again.

And finish with the rest of the flour mixing once more.

Dump in the chocolate chips...

And carefully mix them into the batter!

 Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 425 degrees for about 10 minutes.

Remove baked donuts from oven, but keep them in the pan a few minutes.

Transfer donuts to wire racks and cool completely.

Then shake the donuts in your desired coating!

I did half with regular sugar, and half with powdered sugar.

Now pour yourself a glass of cold milk, dig in and ENJOY!!!

Past donut posts can be found here, here, here, here here and here!

Chocolate Chip Donuts

Adapted from King Arthur Flour

1/4 Cup Butter

1/4 Cup Vegetable Oil

1/2 Cup Sugar

1/3 Cup Brown Sugar

2 Eggs

1 1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Ground Nutmeg

3/4 Teaspoon Salt

1 Teaspoon Vanilla

2 2/3 Cups All-Purpose Flour

1 Cup Almond Milk

3/4 Cup Mini Chocolate Chips

Powdered Sugar

Sugar

1. Add butter, vegetable oil, sugar and brown sugar to a large mixing bowl and beat until smooth.
2. Add the two eggs and beat again to combine.
3. Mix in the baking powder, baking soda, salt and nutmeg.
4. Add the vanilla and mix again.
5. Now add the flour to the batter, alternately with the milk. Start with half the flour and mix it in. Next add the milk and mix to combine. Then finish with the rest of the flour mixing once more.
6. Dump in the chocolate chips and carefully mix them into the batter.
7. Transfer donut batter into large zipper bag and fill donut pan until 1/2 to 3/4 full. 
8. Bake at 425 degrees for about 10 minutes, depending on your oven.
9. Remove baked donuts from oven, but keep them in the pan a few minutes.
10. Transfer donuts to wire racks and cool completely.
11. Lastly, shake donuts in a plastic bag with 1/4 to 1/3 cup of the desired coating.

Mini Chocolate Chip Cookies

When I made White Chocolate Macadamia Nut Cookies in March,

I realized I have never blogged about my Chocolate Chip Cookie recipe!

I'm finally getting around to sharing that recipe with you guys today, 

but instead of the "normal" size, I made a batch of mini cookies!!!

As I mentioned in this post, the Chocolate Chip Cookie recipe I use 

is the original Tollhouse recipe found on the back of the bag.

The ONLY thing I do differently is bake them a few minutes less. 

The Goods:

Flour

Baking Soda
Salt

Sugar

Brown Sugar

Semi Sweet Chocolate Chips

Macadamia Nuts

Vanilla

Eggs

Unsalted Butter (Not pictured - whoops!)

Measure out and prep all your good before you get started.

This makes the cookie making process a lot faster!

Let butter soften, then beat with mixer.

Add sugar, brown sugar and vanilla then mix.

Add eggs and mix to incorporate completely.

Add the dry ingredients and mix again.

Finally, add in the chocolate chip and mix until combined. 

Preheat oven to 350 degrees.

Now the easy part is done!

The next step isn't exactly "hard",

but does take some time and patience.

Pinch the SMALLEST bit of dough possible,

and space them out on a parchment lined cookie sheet.

To get the right sized cookie, this took some trial and error.

You'll think you need much more dough,

but those "blobs" are about the size of a dime!!!

Bake your cookies for about 5 minutes.

Once they start to turn golden, they're ready!

Cool on the pan for a minute.

Then place on a wire rack to finish cooling.

When I make "normal" sized cookie, I usually get a few dozen...

But with the mini ones I made over 350 cookies.

Yes, you read that right folks!

More than THREE HUNDRED & FIFTY mini cookies!

Now it's time to grab an ice cold glass of milk

and taste test a few (ok, maybe like 10) mini cookies!

And then package up the rest for a cute boy and your coworkers!

Even though there were SO many cookies,

all of them were eaten in less than 24 hours!!!

Mini Chocolate Chip Cookies

2 1/4 Cups All Purpose Flour

1 Teaspoon Baking Soda
1 Teaspoon Salt

3/4 Cup Sugar

3/4 Cup Brown Sugar

1 Teaspoon Vanilla

2 Eggs

2 Sticks Unsalted Butter

1 Bag Semi Sweet Chocolate Chips

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda and salt. Set aside 
3. Let butter soften, then beat it with mixer.
4. Add sugar, brown sugar and vanilla then mix.
5. Add eggs and mix to incorporate completely.
6. Add the dry ingredients and mix again.
7. Finally, add in the chocolate chip and mix until combined. 
8. Pinch the SMALLEST bit of dough possible, and space them out on a parchment lined cookie sheet. Make sure to leave enough room for them to expand.
9. Bake your cookies for about 5 minutes. Once they start to turn golden, they're ready!
10. Cool on the pan a minute, then finish cooling on a wire rack.

Homemade Chewy Granola Bars: Take 2!

I've made Homemade Chewy Granola Bars before.

In fact, I've even blogged about it before!

(You can read about that here.)

Even though I've already shared a Chewy Granola Bar recipe with you,

I found another, made it recently and couldn't help but share it too!

So without saying much more,

take a look at the process to making these treats!

The Goods:

Oats

Butter

Brown Sugar

Honey

Cinnamon

Salt

Vanilla

Raisins

Sunflower Kernels

Almond Slices

Chocolate Chips

Toffee Bits

Coconut Flakes

Feel free to change up the recipe and use your favorite add-ins.

Add as many or as few if you'd like.

As you can see above, I went a little crazy and 

basically added everything but the kitchen sink to mine!

I'm always looking for different ways to make things I enjoy, 

so If you have a Chewy Granola Bar recipe you love - please send it my way!

Everything Cookies

A few weeks ago, I got a hankering to make some homemade cookies.

While I love making simple chocolate chip or oatmeal raisin cookies, 

I knew I wanted to do something just a little different!

So what exactly did I do different?

I decided to use oatmeal, raisins, chocolate chips and 

pretty much everything else but the kitchen sink!

Hence me deciding they needed to be called:

EVERYTHING COOKIES!

These cookies are so simple to make.

And if you have a stand mixer like I do, 

the mixer does all the work!

Take a look below at how to make these easy, yet delicious cookies!

The Goods:

8 oz (2 sticks) Butter, Softened

1 1/4 cup Brown Sugar, Packed

3/4 cup Granulated Sugar

2 teaspoons Vanilla

2 Eggs

1 1/2 cup All-Purpose Flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups Old Fashioned Oats

1/2 cup Chocolate Chips

1/2 cup Raisins

1/2 cup Shredded Coconut

1/2 cup Toffee Bits

Before I go any further - I have to apologize.

I got really into making these cookies 

and FORGOT to take step by step pictures.

I'm sorry, I know I was a BAD blogger again. 

Since there aren't step by step pictures,

Follow the steps below to make these yummy cookies:

Preheat oven to 350 degrees.

Beat butter, sugars, and vanilla until creamy.

Mix in eggs until light and fluffy.

Add flour, baking soda and salt until blended.

Stir in your oats and all your goodies!

Form dough into balls (I used a 35 mm scooper)

and place 2 inches apart on an ungreased cookie sheet.

Bake 10 to 12 minutes, until edges are starting to brown.

Centers should be still quite soft - this will keep them super chewy!

Cool on cookie sheet about a minute, 

then remove to wire rack until completely cool.

I took these AMAZING cookies to work the day after making them.

There were about 60 or so cookies in my office kitchen in the morning 

and EVERY SINGLE ONE was devoured before lunch time!

These babies were just that good.

I will, without a doubt, be making them again.

But now it's YOUR turn to do so.

Go make them and see how good they really are!

No Bake Treats: Scotcharoos Revisited!

Awhile ago, I posted about Scotcharoos.

Because they are THAT good, I decided I'd post about them 

ONE.MORE.TIME.

Who's going to complain about a super easy and tasty treat???

Take a look below at how easy these Scotcharoos really are!

The Goods:

Crispy Rice Cereal

Corn Syrup

Sugar

Peanut Butter

Butterscotch Chips

Semi Sweet Chocolate Chips

Cook syrup and sugar together over medium heat until sugar is dissolved.

Bring to a boil and remove from heat.

Add the peanut butter and mix well.

Add the rice cereal and mix to combine.

Put into 9x13 baking dish and spread out.

Melt both kinds of chips and spread out evenly over crispy rice.

Let harden, remove from pan and cut into squares.

And devour!!!