#popems

[melli-yarn-book-adventures]

Coffee and donuts. #coffee#donuts#popems#entenmanns

[nora-thompson]

Th e breakfast of champions, courtesy of @heybeast12. #pumpkinpumpkinpumpkin #entenmanns #popems #donutholes #1000caloriesforbreakfast

[probably-someone-blog]

im having a nice night watching oitnb and eating pop'ems if you dont know what those are google it they are amazing. pop'ems 4 lyfe

[cheezymcsleazy]

"march through may of 2013 was a very confusing time"

[smallandsarcastic-blog]

on the Pop'ems boxes it says "we bet you can't stop at just one" and i ate one and made a victorious face at the box but then i went back for 3 more and i'm so ashamed

[talkingwithmymouthfull]

Coconut-Almond Pop-ems

I pulled this recipe from a Pillsbury ad in my Bon Appetit magazine a while ago. I thought the coconut pop-ems sounded like a fun and tasty dessert to make sometime. This past week it was a friend of mine's birthday and let's face it she is a great lover of doughnuts, so I thought this was the time for me to break out this recipe.

The original recipe can be found at Pillsbury.com. I made some changes because I wanted my pop-ems to be completely covered in shredded coconut. I didn't like the look of the half ground almond, half coconut doughnuts. I thought full coconut would be much more appealing to the people eating them as well as those viewing the photo.

(My version of the) Coconut-Almond Doughnut Pop-ems:

1 can (16.3 oz) refrigerated buttermilk biscuits

2 cups sweetened shredded coconut

2 cups powdered sugar

2 tsp vanilla extract

1/2 tsp almond extract

1/2 tsp imitation butter flavor

3 tbsp milk

Heat your oven to 350 degrees. Separate your biscuit dough into 8 biscuits and cut each one into 4 wedges. Roll each wedge into a ball and place it about 1 inch apart on and ungreased cookie sheet. Bake 13 to 17 minutes or until a light golden brown. Cool 5 minutes on a cooling rack. While doughnuts are cooling place coconut in a shallow dish. In a small bowl, combine powdered sugar, vanilla, almond extract, butter flavor and milk. Beat with a whisk until smooth and well blended. Line cookie sheet with wax paper. When your doughnuts are cooled dip and roll them in glaze. Allow excess glaze to drip off then rolled glazed doughnut in coconut. Place on cookie sheet and let stand for 5 minutes for glaze to set. You can also place them in the refrigerator to set the glaze.

These doughnuts were a huge hit. Everyone loved them. What I really liked about them was that they're not traditional doughnuts. There was no frying them in oil instead they were baked which makes the pop-em a little crispier on the outside. I love coconut so I don't miss the ground almond on half the doughnut, plus I still get a little hint of almond from the extract.

As for the shoot I had the idea when first saw the recipe. I wanted a cone of wax paper with pop-ems spilling out. I love the white on white and the strands of coconut adding texture. I got just what I wanted from this recipe and shoot.