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.

Peanut Butter Protein Bites

I've been making Coco Date Balls for awhile.

They're really good and super tasty,

but I was looking for something a little more substantial.

That's when Google helped out once again and I found this recipe! 

I made it literally within hours and love them from the first bite.

They are really yummy, satisfy a sweet craving AND are full of protein.

Oh and did I mention they're peanut butter flavored too?

My boyfriend I and were HUGE fans and I can't wait to make them again.

Here's how you can make them yourself!

The Goods:

Rolled Oats

Vanilla Protein Powder

Cinnamon

Chia Seeds

Peanut Butter

Honey

Vanilla Extract

Peanut Butter Chips

Milk

In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds.

Stir to combine.

Add the peanut butter, honey, vanilla extract and peanut butter chips.

Stir to combine.

Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.

  

Roll into balls using your hands.

Let set up in fridge for at least half hour.

Store in the fridge in an airtight container.

Peanut Butter Protein Bites

Inspired By The Healthy Maven

1 1/2 Cups Rolled Oats

1/2 Cup Vanilla Protein Powder

1/2 Teaspoon Cinnamon

1 Tablespoon Chia Seeds

1/2 Cup Peanut Butter

3 Tablespoons Honey

1 Teaspoon Vanilla Extract

1/3 Cup Peanut Butter Chips

2 to 4 Tablespoons Milk

1. In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds. Stir to combine.
2. Add the peanut butter, honey, vanilla extract and peanut butter chips. Stir to combine.
3. Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.
4. Roll into balls using your hands.
5. Let set up in fridge for at least half hour.
6. Store in the fridge in an airtight container.

Baked Donut Monday: Red, White and Blue!

Oh heeeeeeeey there Monday!!!

I'm back again for another Baked Donut Monday post

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

RED, WHITE & BLUE BAKED DONUTS!

Since today is the Fourth of July,

I figured it was only appropriate to share these donuts.

It's probably too late for you to make them this year,

but keep them in mind the next time you need a patriotic treat!

The Goods:

Butter

Vegetable Oil

Sugar

Eggs

Vanilla

Baking Powder

Salt

Baking Soda

All-Purpose Flour

Buttermilk

Red and Blue Food Coloring

Powdered Sugar

Heavy Cream

In a medium bowl, mix together the baking powder, salt, baking soda and flour.

Set aside.

In a large bowl, mix together the melted butter, vegetable oil and sugar.

Add the eggs and vanilla to the sugar mixture and mix again.

Next add the dry mixture and the buttermilk alternately into the sugar mixture.

Stir until just combined, being careful not to over mix.

Divide the batter into thirds, placing one third into a zipper bag

and the other two thirds into two separate bowls.  

Tint one bowl with blue food coloring and the other with red food coloring.

Place the red batter into one bag and the blue batter into another bag.

Cut off the tip of each of the bags and pipe an equal amount of each into the donut pan.

You can leave the dough as it appears above or....

You can drag a toothpick through each to create more of a tie-dyed look.

Bake at 425 degrees for about 8 minutes (maybe longer depending on your oven).

You can test that they're done with a toothpick.

Cool in the pan a minute or two and then transfer to a wire rack to finish cooling.

Since I make donuts at least one a month, 

my sister-in-law insisted that I buy this pin recently!

While donuts are cooling, it's time to make the glaze.

Combine the powered sugar and vanilla, 

adding a tablespoon of cream at a time until glaze is smooth.

Dip the top of each donut into the glaze and return to wire rack to set up.

Now take a bite and enjoy the deliciousness of this patriotic donut!

Red, White and Blue Baked Donuts

Inspired by Taste and Tell

For the Donuts:

1 Tablespoons Butter, melted

1/4 Cup Vegetable Oil

3/4 Cup Sugar

2 Eggs

2 Teaspoons Vanilla

1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/4 Teaspoon Baking Soda

2 2/3 Cups All-Purpose Flour

1 Cup Buttermilk

Red and Blue Food Coloring

For the Glaze:

1 Cup Powdered Sugar

1 Teaspoon Vanilla

4 to 6 Tablespoons Heavy Cream

1. In a medium bowl, mix together the baking powder, salt, baking soda and flour. Set aside.
2. In a large bowl, mix together the melted butter, vegetable oil and sugar.
3. Add the eggs and vanilla to the sugar mixture and mix again.
4. Next add the dry mixture and the buttermilk alternately into the sugar mixture. Stir until just combined, being careful not to over mix.
5. Divide the batter into thirds, placing one third into a zipper bag and the other two thirds into two separate bowls.  
6. Tint one bowl with blue food coloring and the other with red food coloring. Place the red batter into one bag and the blue batter into another bag.
7. Cut off the tip of each of the bags and pipe an equal amount of each into the donut pan. You can leave the dough as it appears above or you can drag a toothpick through each to create more of a tie-dyed look.
8. Bake at 425 degrees for about 8 minutes (maybe longer depending on your oven). You can test that they're done with a toothpick.
9. Cool in the pan a minute or two and then transfer to a wire rack to finish cooling. 
10. While donuts are cooling, it's time to make the glaze. Combine the powered sugar and vanilla, adding a tablespoon of cream at a time until glaze is smooth.
11. Dip the top of each donut into the glaze and return to wire rack to set up.

Red Velvet Crinkle Cookies

I first made these cookies years ago.

Like probably close to 10 years ago if I'm being honest.

And I totally forgot about them and their deliciousness.

That is until a really good friend's grandma reminded me recently!

I instantly knew I need to make them again 

and of course I had to blog about them too!!

So today, I bring you a very easy and super tasty cookie

that funny enough is made using cake mix!

Let me show you exactly how these babies are made.

The Goods:

Red Velvet Cake Mix

Cream Cheese

Egg

Vanilla

Butter

Powdered Sugar

Let butter and cream cheese get soft in a large mixing bowl.

Then cream using a hand mixer.

Add the egg...

And mix that in!

Now add the vanilla...

And mix that in too...

Until it looks like this!

Dump in the whole box of cake mix...

And mix that in!

Oh hello yummy red velvet cream cheese mixture.

Form into walnut sized balls.

And roll each ball in powdered sugar.

Place on a cookie sheet with room for cookie to expand during baking.

Bake at _____ for ________.

Cool on baking sheet for a minute or two.

Remove to wire rack and dust with more powdered sugar.

And of course, take a bite to make sure they taste alright!

Red Velvet Crinkle Cookies Recipe

1 Box Red Velvet Cake Mix

1 8oz. Block Cream Cheese - Room Temp

1/2 Cup Butter - Room Temp

1 Egg

1 Tablespoon Vanilla

Powdered Sugar 

1. In a large mixing bowl, cream the butter and cream cheese.
2. Beat in the egg and vanilla until combined.
3. Add cake mix and mix until fully incorporated.
4. Cover and refrigerate for at least two hours.
5. Preheat oven to 350 degrees.
6. Roll chilled batter into tablespoon sized balls.
7. Roll balls in powdered sugar and place about two inches apart on a baking sheet.
8. Bake for 10 to 12 minutes.
9. Cool completely on a wire rack and then dust with more powdered sugar.