Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Holiday Weekend Edition

 

Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.

It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer.  She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.

To make sure as many of you can enjoy this, we have adapted the recipe for:

  • Vegan/Vegetarian
  • Gluten sensitivities or Celiac disease
  • Low Sugar

We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,

Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit

INGREDIENTS

  • 1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1/2 cup chocolate chips (vegan chocolate chips)
  • 1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
  • 1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
  • 1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
  • 1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
  • 2 tablespoons unsalted butter, melted (unsalted vegan butter)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon vinegar

CHOCOLATE GLAZE

  • 1/2 cup chocolate chips
  • 3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
  • 2 tablespoons unsalted butter (vegan butter)

 

  • If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
  • If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
  • If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
  2. Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
  3. In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
  4. Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
  5. Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.

 

TO STORE:

The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.

For more recipes and more from Still a Chick Lit subscribe to our newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, Broadway, Amityville, NY, 11701, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

For more about 31 Daily visit

https://www.31daily.com/

Adaptable Recipes, Living Your Best Life North of Forty and Fifty Plus

A sweet way to celebrate Chanukah and the holidays with the kids

If you are like me, when you get up in the morning you feel like you did any other day when you were say thirty-three. In my mind that’s how old I am. Then I get up in three moves more like a faulty lawn chair, than a nimble thirty-something. However, there is a bright side for those of us who are north of forty and fifty plus. We are at an age when we can enjoy children as parents, or as dare I say Glam-parents. I have yet to find the appropriate word that doesn’t evoke visions of rocking chairs and knitting needles. Although, I have a few friends who have been creative when it comes to how their precious grandchildren refer to them. One of my favorites is Gigi.

That said, it’s the time of year when all the wonder of the world is in a child’s eyes. Granted, we are in the midst of some very trying times with the pandemic, but we can find ways to share the joy with our families, show our love, and face these challenges with resilience. One way to do that is in the kitchen. This recipe is for Sufganiyah. It is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 1500s and by the 1800s was known as a Berliner in Germany.

The recipe for Sufganiyot is from The Children’s Jewish Holiday Kitchen by J Nathan. It was released by Random House in 1995. I’ve adapted the recipe for other dietary needs like gluten-sensitivities, low or no sugar diets, vegetarians and vegans.

Sufganiyah or Sufganiyot recipe by J Nathan adapted by me

INGREDIENTS

  1. 1 scant tablespoon (1 package) dry yeast
    4 tablespoons sugar (Swerve sweetener, Splenda granulated, Golden sugar, coconut, turbinado, or raw cane sugar pulsed, )
    3/4 cup lukewarm milk or warm water* (dairy: whole, or 3/4 cup of 2% plus 2 tablespoons of half and half or light cream) (almond, soy, rice, or light coconut milk)
    2 1/2 cups all-purpose flour (gluten-free all-purpose flour, sorghum, brown or sweet rice flour, almond flour works when combined 1 1/2 cups almond flour plus 1/2 cup corn flour)
    Pinch of salt
    1 teaspoon ground cinnamon
    2 eggs, separated (for the yolks 1/2 cup silken tofu plus 1/4 teaspoon baking soda, or 2 tablespoons of soy lecithin) (whites 1/4 cup Aquafaba)
    2 tablespoons (1/4 stick) unsalted butter or pareve margarine, softened* (vegan butter or margarine)
    Apricot or strawberry preserves
    Sugar (Granulated or confectioner’s sugar, Swerve confectioner’s sugar substitute)
    Vegetable oil for deep-frying

*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal

  • The reason for the use of the combination of almond flour and cornflour is so that the doughnuts will be light and airy. Almond flour is essentially ground almonds and nuts don’t lend easily to being fried. The addition of cornflour lightens it to make it easier to fry. You can also use arrowroot.

PREPARATION

Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in the center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.