#doughuts

[freezeyourcookies]

Ready to dive into some donuts

[markiplitessepticeyes]

NIGHT IN THE WOODS + FOOD EDITS

cuz at the end of the day, the game was amazing, and now all i can think about is tacos and pizza....

Sincerely, Greggory <3

[yumyummyyums]

Gluten Free Baked Chocolate Chile Mocha Donuts

[ignitedonuts]

On the fifth day of Christmas Ignite Donuts gave to me...

5 Golden donuts per row!

[mamabsbakery-blog]

Bust morning make some fresh doughnuts. We make all of our doughnuts using brioche dough and they're always fresh! #pastrykingz #pastryart #pastrycook #pastry #pastryshop #pastrychef #truecooks #bakingday #bakingmama #bakingtime #bakinglife #doughuts #donut #foodie #food😍 #food52 #foodpic #foodgasm #foodporn #foodprep #foodphotography #foodpassion #foodlover

[ghjco]

Spiced Pumpkin Doughnuts (V, GF)

Dough. My. Gosh. We hate to play favourites, but today’s plant-based dessert is near the top of our "Best Treats of 2016″ list. Made by Brooke Lundmark (Macpherson Store Director, festive recipe maker, and In-House Nutritionist), these Spiced Pumpkin Doughnuts are gluten and dairy free. Dripping with warm glaze, they’re the perfect complement to your jam-stuffed Hanukkah pastries—or plate them and leave by the chimney if your Santa is not the cookie type.

Makes 8-10 doughnuts.

Ingredients and Materials:

Doughnuts:

¼ cup tapioca flour

¼ cup brown rice flour

¼ cup sorghum flour

½ cup sweet rice flour powder

½ tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tbs cinnamon

1 tsp nutmeg

1 tbs ginger dried or freshly grated

2/3 cup canned pumpkin

½ cup coconut milk

½ cup cane sugar

¼ cup maple syrup

2 tbs coconut oil, melted

Piping bag (or Ziplock bag)

Doughnut mold

Glaze:

½ cup cane sugar

¼ cup coconut milk

1 tbs coconut oil

1 tsp cinnamon

1 tsp salt

Toppings:

Chopped pecans 

Chopped walnuts

Shredded coconut 

Cinnamon sugar

Whatever else your heart desires

Steps:

Preheat your oven to 350F.

In a medium-sized mixing bowl, combine tapioca, brown rice, sweet rice flour, sorghum, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Sift together.

In a separate medium-sized mixing bowl, combine pumpkin, cane sugar, maple syrup, coconut milk, and coconut oil.

Add the flour mixture to the wet ingredients and stir until well combined. There should be no lumps in your mix, and the batter should be of thick consistency.

Spoon the batter into a piping bag (or a Ziploc—snip off the corner to make a piping bag).

Pipe your batter into a lightly oiled doughnut pan.

Bake for 10 to 15 minutes. Once the batter is fully cooked, remove from oven and from the mold. Allow to cool on a rack or clean plate. 

In a small saucepan, combine the cane sugar, coconut milk, coconut oil, cinnamon, and salt for your glaze. Bring to a simmer and reduce heat after about 5 minutes. 

Remove from glaze heat—and start dipping the doughnuts! Garnish however you see fit.

-Brooke Lundmark for GHJC

Brooke Lundmark is a Holistic Nutritionist and Store Director at Greenhouse Macpherson. For more information about Brooke’s nutritional services, visit her at Beyond The Bite.

[sandragarth]

Pink Glam Dessert Vignette

Pink Glam Dessert Vignette

Feminine dessert vignette with two tiered White Chocolate Cake and embellished doughnuts.

How utterly girly is this Pink Glam dessert vignette! I loved my Big Game Celebration that we had for my big day but still I wanted to put a feminine stamp on my birthday. This dessert vignette is much smaller than the sweet tables I usually do, but it has enough glam to fill an entire buffet.

Another…

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[orasca-blog]

DONT

Sejla Orascanin

September 2015