D’oh! Nuts!

March 19, 2017

I had never really been a huge fan of doughnuts/donuts.  Sure, if a box happened to appear at work – as was a near-daily occurrence at a different job, what feels like a lifetime ago – I was happy to grab one and continue reviewing commodity codes on a sugar high.  But they never really excited me in one of those oh-boy-gotta-have-one ways.  They have a tendency to go stale quickly (particularly when stored in their original, not-airtight boxes), or else melt and ooze glaze all over the place.  That’s not to say I don’t still consume the odd one today; I just do so much more judiciously than the Witty Child of yore.

When a new, “gourmet” donut shop opened up a block or so from my office, despite the buzz of excitement from my coworkers, I remained at first impervious.  It was nearly two months before I made my first trek over.  Lemon meringue?  Chocolate-peanut butter cup?  This wasn’t your parbaked Tim’s fare.  They were certainly delicious, but at $3 or $4 each, were definitely a treat.  And so I more or less regained my immunity to their siren song, at least until the day I decided to go for a walk and found the shop boasting a vegan yeast donut with a root beer glaze.

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Who would have known that something so deceptively simple could be so good?!  Words can’t describe it.  This is a full-on-Snuffles-float, lick-the-glaze-off-your-fingers-until-they-turn-pruny delight.

Naturally, I decided I had to try to recreate these.

I’m not a fan of deep-frying (or, let’s be honest, pan-frying) at home due to the inherent chance of setting the kitchen alight, and also because everything in the house will smell like nasty fried oil after.  Fully aware of this self-imposed limitation, I was pleased to find a recipe for baked donuts in Chloe Coscarelli’s Chloe’s Vegan Desserts.

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The batter came together really quickly, which I loved, and baked quickly, too.  However, I’m starting to suspect I’m not such a fan of baked donuts due to their propensity for getting distinctly darker on the bottom (think muffin bottom vs. muffin top).  The recipe also called for way too much nutmeg which made them smell suspiciously like a baked ham as they cooked, but that can easily be altered if I make them again.

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But ah, it’s all about the glaze, isn’t it?  My stockpile of root beer extract from Watkins came in handy, and let me double-dip these bad boys.  Hands down, the best part of the donut!

As always, thanks for looking! 🙂

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I haven’t done a ton of baking lately (including a “gee-but-I-really-wanted-to” Halloween treat), fixated as I have been on Christmas crafting, but a dear friend celebrated his birthday last week and I thought it was time to get off my heinie and get baking!  This is somebody who, if you ask him, will request vanilla over chocolate every (every, every) time – and although I don’t have a problem with that, it’s been done.  There’s just not a lot you can do with that.  I still didn’t want to do the rather obvious chocolate option, however, so I put my thinking cap on.  And, inspired by the best! freaking! donut! I have ever eaten, I came up with…drumroll….root beer float cupcakes.

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In a nod to his usual preference, I used the basic vanilla cupcake recipe from Vegan Cupcakes Take Over the World, and substituted in root beer extract instead of vanilla.  Shocking, right?  I had initially planned on a vanilla buttercream frosting to mimic the ice cream found in a float, but I was worried the root beer flavour wouldn’t carry through, so that is root beer buttercream gracing those beauties.

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…because he is!

Waiting for a wish:

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De-papered and -candled, and ready to eat:

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I like that these are kind of like stealth cupcakes…to the casual observer, they could almost pass for an unassuming vanilla – they’re only oh-so-slightly less white – but pack a flavour wallop when you bite in!  In fact, the birthday boy didn’t even question what they were when I first dished one up.  It wasn’t until he was about halfway through that he looked up and asked, “What is this?  It tastes almost fizzy!”  I don’t know about fizzy, but like a favourite soda?  Absolutely!

Thanks for looking!