S'more Chocolate Cake Doughnuts (dairy and egg free)

It was one of those days when I told my kids, "Let's make some doughnuts." And they came back with, "What kind?" Hmm... I had no idea.

So I used my Bao dough for yeast doughnuts. Then I decided to test a chocolate cake doughnuts without eggs, but they didn't turn out very sweet. The s'more flavor was an afterthought because I figured that the roasted marshmallow and melted chocolate would make this desert the sweet that it needed. I was right. Plus, it was super fun to have my kids roasted their own marshmallows over the stove top.

Alternatively, dipping cake doughnuts in a melted chocolate is pretty addicting. Either way, enjoy!!!

S'more Chocolate Cake Doughnuts (dairy and egg free)
makes 5 doughnuts, 8-10 doughnut holes

1 cup (4 oz.) all-purpose flour
1/8 cup (0.2 oz.) cocoa powder
1/2 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso (optional)
1/4 cup (2 oz.) coconut cream
1 teaspoon rice vinegar
1/4 cup (1.7 oz.) granulated sugar
1/2 Tablespoon sunflower oil, more for deep-frying
1/4 - 1/2 cup melted chocolate
1/4 - 1/2 cup graham crackers, crumbled
5 - 10 maple syrup marshmallows

1. Place a wiring rack on top of the baking pan. Set aside.
2. Add 1 1/2 to 2 inch oil to a heavy bottom pot with a candy thermometer.
3. Heat the oil to 350F degrees.
4. While the oil is heating up, shift together the flour, cocoa powder, baking powder, baking soda, and espresso in a medium bowl
5. In a large bowl, whisk together the coconut cream, vinegar, oil, and sugar.
6. Add the flour mixture to the cream mixture, until there is no lumps.
7. Place the dough on to a non stick matt.
8. Roll the dough out to about 1/2 inch thick.
9. Using a doughnut cutter, cut out the doughnuts and the doughnut holes. TIP: Use a 2 inch diameter cookie cutter to cut out doughnut shapes. Use a large piping tip to make doughnut holes.
10. Deep-free the dough holes for 2 minutes total and the doughnuts for 4 minutes total.
11. Place the doughnuts and the doughnut holes on the prepared pan to drain the oil.
12. Once cool, set them on a serving plate.
13. Dip the doughnuts into the melted chocolate. Set aside. NOTE: Alternatively, drizzle melted chocolate on top of the marshmallows.
14. Sprinkle graham cracker crumbs.
15. Roast the marshmallow over the stove top.
16. Place the roasted marshmallows on top of the doughnuts or doughnut holes. Enjoy!

STORING: This s'more chocolate cake doughnuts can be kept in an air tight container at a room temperature for up to 3 days.

 

Allergy Info: This s'more chocolate cake doughnuts are free from or can be made without dairy, eggs, corn, legumes (soy), nut (not coconut), and fish. If you can have eggs, feel free to use vanilla marshmallows.

Frozen Hot Chocolate

Years ago, Brek ordered a frozen hot chocolate for his afternoon snack. I was watching how the staff was making the drink and was super surprised with what she was blending together: milk, ice cubes, and a package of hot chocolate mix. Wanna guess how much it cost? Over four dollars. Yeah, no kidding.

I've been thinking about making my own frozen hot chocolate after that experience but never really gotten around to test a recipe. So a few weeks ago, I decided to make some, just because the outdoor temperature was hitting a 3-digit here in Texas.

I can't remember the last time I bought a prepackaged hot chocolate mix, but I knew it was a lot more than just cocoa powder. Something like "maltodextrin" or whatever the ingredients that I never knew existed.

So I just winged it, blending together nut milk, crush ice, cocoa powder, and a touch of instant espresso. For sweetener, I decided to try agave.

My frozen hot chocolate was an A-plus for awesome. The drink tasted just like hot chocolate. The favorite part was sipping the cold chocolate milk and getting the tiny ice. And you know what? It probably costs less than a dime.

This frozen hot chocolate is perfect for a hot summer day. Plus, school is almost in session so why not make this drink for your kids. If you ask me, I'd make this drink just for myself.

P.S. Camden would like to warn you to drink slowly to prevent brain freeze!!!

Frozen Hot Chocolate
serve 1 (or 2 for tiny tummies)

1/2 cup preferred milk (goat, nut, or rice)
1 1/2 cups crunch ice
1/2 Tablespoon cocoa powder
1 teaspoon instant espresso (optional)
Agave to taste

1. Place all of the ingredients in a blender.
2. Blend until crush ice is fine.
3. Pour the drink into a glass and serve it with a big smoothie straw.

STORING: It's best to drink the frozen hot chocolate right away.

Allergy Info: This frozen hot chocolate is free from or can be made without dairy, eggs, corn, wheat, legumes (soy), nuts, and fish.

Peachy Streusel

After my husband was laid off in June, Life has been kicking us nearly in every turn. Since I have to be even more frugal than before, I decide to eat off of my fridge, freezer, and pantry. So far, it's been pretty easy.

I came up with the peachy streusel recipe when I had the urge to bake something sweeter. A can of organic peach jumped out from the rest of pantry items. So I thought, "why not bake it in a dish and made some sort of streusel as topping." Done!!!

The canned peaches were a bit sour, so the flavor balanced well with the sweet streusel. My kids and I had it for breakfast. When I get a chance, I'd like to bake a cake and top them with these peachy streusel. It sounded like a winner combo for breakfast or snack.

I haven't tested this recipe with fresh peaches. But definitely give it a try and let me know. Feel free to double or triple the recipe to feed a big crowd.

Peachy Streusel
serve 4

3 Tablespoons (1.5 oz.) light brown sugar
3 Tablespoons (1.5 oz.) granulated sugar
3 Tablespoons (1 oz.) sliced almonds
1 1/2 Tablespoons (1.5 oz.) all purpose flour
1 Tablespoon (0.3 oz.) rolled oats
1/2 teaspoon ground cinnamon
pinch of nutmeg
1 Tablespoons (1 oz.) sunflower oil
1 canned peaches (about 1/4 cup or 10 oz. of peaches)

1. Preheat the oven to 350F degree. Please a small (3.5 oz.) baking dish on top of the baking tray. Set aside
2. In a medium bowl, mix together the sugars, almonds, flour, oats, spices, and oil. Set aside.
3. Arrange peach slices into the prepared bowl.
4. Place all of the streusel on top of the peaches.
5. Bake in a preheated oven until the peaches are bubbling and streusel is golden brown, about 20 minutes.
6. Let the peachy streusel cool down a bit before serving. Enjoy.

STORING: Cover the peachy streusel with foil or a plate then keep it in a fridge for up to 5 days.

Allergy Info: This peachy streusel is free from or can be made without dairy, eggs, corn, legumes (soy), and fish. Omit the almonds if you have nuts allergy. For gluten free, substitute the all purpose flour with gluten free flour and be sure to use gluten free rolled oats.

Pineapple Paradise

While I was at my friend's birthday party, I drank what was to me was some sort of juice. I found out later from her aunt that the juice was blended pineapple with added Sprite. Oh boy!!! I haven't had Sprite or any other soda for over five years.

My kids still raved about the pineapple drink so I decided to just wing it and make my version. Instead of Sprite, I added plain cold water. Since I didn't really taste the carbonation in the original drink, I figured water would do the trick.

When I make smoothie or other drinks, I luv adding agave as a sweetener. So adding agave to this drink really adds a touch of sweetness. You decide how sweet you want the drink to be. My version is not super sweet like its original.

My friend's aunt told me that she didn't strain the blended pineapple. I didn't taste the pulps at all. When I blended the pineapple, it came out very frothy. I left the juice as is and my kids didn't voice any complaints. Straining the pulp is optional. Better yet, add ice cubes with a touch of coconut milk and blend to make a pina colada smoothie.

So when it was time to name to drink, I asked Brek to do it. He suggested Pineapple Paradise. You know, like having this drink on a beach... relaxing and sipping. Paradise.

Double or triple the recipes to feed the crowd.

Pineapple Paradise
serve 4

1 pineapple
3/4 to 1 cup cold water
agave to taste

1. Peel and core pineapple then cut it into large chunks.
2. Place them into a blender.
3. Add water.
4. Blend until smooth.
5. Add agave to taste.
6. Chill until ready to serve.

STORING: Keep the pineapple paradise drink in a container in the fridge for up to 5 days. But seriously though. It tastes so good that we always finish it within a day.

Allergy Info: This pineapple paradise is free from dairy, eggs, corn, legumes (soy), wheat, nuts, and fish.