Whiskey Wednesday: Rye Maple Fizz

Happy Wednesday guys!!!

In 2015, I started a fun new blog series - 

Whiskey Wednesday!!!

If you missed them, here are past posts:
Irish Mule
 Mint Julep
Bourbon & Sparkling Lemonade
Irish Redhead
Old Fashion
Jameson Coke Floats
Bourbon Cherry Coke
Bourbon Spiked Apple Cider
Hot Toddy
Whiskey Sour
Sage Brown Derby

Strawberry Whiskey Smash
Gold Rush
Blackberry Whiskey Punch
Kickin' Blood Orange Spritzer
Cherry Lime Whiskey Fizz
Peach Mint Julep

Apple Old Fashion

When I made the Whiskey Sour earlier this year,

I discovered I wasn't a huge fan of drinks with egg whites,

but after being introduced to a Rye Maple Fizz,

I very well may have changed my mind,

and now like egg white drinks and the froth it creates!

The Goods:

Rye Whiskey

Maple Syrup

Club Soda

Bitter

Lemons

Egg White

Cinnamon

Create your lemon garnish and set aside.

Measure out 2 ounces rye whiskey per drink.

Followed by 3/4 ounce fresh lemon juice per drink.

And 1/2 ounce maple syrup per drink.

Followed by 1/2 ounce egg white per drink.

And lastly, 2 dashes bitters per drink. 

Shake for about 10 seconds.

Fill shaker with ice and shake vigorously for about 30 seconds.

Strain into frosted cocktail glasses.

Top with club soda.

Garnish with the lemon and sprinkle cinnamon on top.

And last but not least, cheers your friends and enjoy!!

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: Maple Bacon Donuts!

Happy Monday you guys!!!
I'm back again for another Baked Donut Monday post

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

MAPLE BACON BAKED DONUTS!!!

When I first came up with the Baked Donut Monday series,

I knew that I'd blogging about Maple Bacon donuts at some point.

Because hello - donuts...and bacon!

And doesn't bacon make everything better???

WOW YOU GUYS!!!

I thought the Toasted Coconut donuts were my favorite,

but I'm thinking I may actually like these a little better.

It's like an entire breakfast in one bite!!

Before I show you how to make these delicious donuts,

I have to confess to a small blogger fail.

I missed a few step by step pictures for this post.

OOPS - sorry!!!

The Goods:

All-Purpose Flour

Brown Sugar

Baking Soda

Baking Powder

Salt

White Vinegar

Milk

Vanilla Extract

Cooked Bacon

Maple Syrup

Maple Extract

Powdered Sugar

Oops - not pictured, but needed too:

Egg

Vegetable Oil

Mix together flour, brown sugar, baking soda, baking powder and salt.

Mix together the egg, vegetable oil, homemade buttermilk* and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk to combine.

Add the cooked, chopped bacon bits and fold 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 400 degrees for 10 minutes.
Cool in pan for a few minutes.

While the donuts are cooling, make the maple glaze.

Combine maple syrup, vanilla extract, milk, maple extract and powdered sugar.

Whisk until glaze is smooth and forms ribbons when scooped from the bowl. 

Working one at a time, dip each donut into the glaze and garnish with more bacon!

Let the glaze set up completely.

Step back and admire how amazing they look...

And then pick one to devour!!!

Maple Bacon Donuts

Adapted from Broma Bakery

For the Donuts:

1 1/2 Cups All-Purpose Flour

1/3 Cup Brown Sugar

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Egg

1/2 Cup Homemade Buttermilk*

1/4 Cup Vegetable Oil

1 Teaspoon Vanilla Extract

4 Strips Bacon - cooked and chopped into tiny pieces

For the Glaze:

3 Tablespoons Maple Syrup

1 Teaspoon Vanilla Extract

2 Tablespoons Milk

1/4 Teaspoon Maple Extract

1 1/2 Cups Powdered Sugar

2 Strips Bacon - cooked and chopped into small pieces

1. Mix together flour, brown sugar, baking soda, baking powder and salt.
2. Mix together the egg, vegetable oil, homemade buttermilk* and vanilla extract.
3. Add the wet ingredients to the dry ingredients and whisk to combine.
4. Add the cooked, chopped bacon bits and fold into the batter.
5. Transfer donut batter to a large zipper bag.
6. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
7. Bake at 400 degrees for 9 minutes, or until toothpick comes out clean when inserted into donut.
8. Cool in pan for a few minutes and while the donuts are cooling, make the maple glaze.
9. Combine maple syrup, vanilla extract, milk, maple extract and powdered sugar.
10. Whisk until glaze is smooth and forms ribbons when scooped from the bowl. 
11. Working one at a time, dip each donut into the glaze and garnish with more bacon!
12. Let glaze set completely and then devour the donuts!!!

*Homemade Buttermilk is a mixture of Milk and Vinegar. Find more info here!