Happy Monday! I have to tell you guys, the last two weekends have been chock full of awesome. First there was the weekend of Disney. Hubby and I left the crazies with my parents and went to the Magic Kingdom all by ourselves! The purpose of this trip was really so I could check out the new Starbucks at Disney, but it turned into so much more than that. Hubby and I spent the entire day riding all the rides we normally have to split up on, or don’t ride at all, since we’re always there with all the crazies. And we kept noticing all this stuff we apparently don’t pay attention to when we’re herding everyone through the park. It was a blast! Someone even asked us if we were on our honeymoon. Ha! This might sound totally cheesy (it is, I know), but this trip has earned hubby a new nickname…Mr. Everything. Because he really is, for understanding why his crazy wife needed to go to Disney just for a Frappuccino on Main Street, and offering to take her there. And yes, in case your wondering, Disney fireworks really are just that much better with said Frappuccino. And a side of funnel cake, just for good measure.
Then yesterday I took the crazies and met up with my parents in Savannah, GA. OMG Savannah…I love you. Everywhere we looked there was something exciting to see! Savannah is really one of those places you could walk around for weeks and still not see everything. From the river to the restaurants, the charming old homes to the uneven (but beautiful!) brick sidewalks. I could totally live there. We had lunch at the Pirates’ House and then found ourself at Leopold’s for ice cream. They have quite a few flavors but I can totally vouch for banana, mint chocolate chip, and chocolate chewies and cream. And strawberry. Even though I can’t eat it, the looks on #2 and #3′s faces told me everything I needed to know.
In between those two weekends Mr. Everything spent a week at home with us on leave. We were definitely lazy last week, but Ashley of Dinosaur Stew was most definitely not! While we were on the couch in pajamas, watching movies and eating popcorn, she gave How Crazy Cooks a makeover! And I love it! Thanks Ashley!
Oh, and one other thing happened last week…these donuts. Or, if you prefer, doughnuts. I made these using a chocolate cake recipe my Aunt Rene gave me earlier this year. The cake is called Wacky Cake, because it has no eggs in it. These donuts are super moist, extremely chocolately, and rolled in sweetened coconut flakes. It’s best if you’re not alone when making these because one turns into two, and before you know it they’re all gone! Oh! Before I forget, I’d like to state for the record here, KIM ONLY HAD ONE. There. It’s an inside joke that would take way too long to explain, but Kim, if you’re reading this, I put that out there on the internet just for you. So now it has to be fact, right?
To make these, start by greasing a donut pan. Be liberal! I used coconut oil, but vegetable oil, butter, or cooking spray work fine too.
Then add some flour to the pan and tap it around to get the wells all coated with the flour. Please be as messy as I was about this so I’m not alone. K thanks.
Now get to work on the dry ingredients. First up is flour. If you have a batter bowl with a spout, use it. It’ll make your life easier when you pour the batter into the donut pan.
Then add the sugar.
And the cocoa powder. I’m using dark cocoa powder, but whatever unsweetened cocoa powder you have on hand will do just fine.
Then add some kosher salt to the bowl.
Then mix the dry ingredients together.
Now measure out two tablespoons of vinegar. I’ve made this cake about half a dozen times since my Aunt Rene gave it to me (thanks Aunt Rene!) and I’ve always used white distilled vinegar. This time all I had was apple cider vinegar and it worked fine. Trust me, you don’t wind up tasting vinegar in this at all!
The next thing you need to do is add some baking soda to the vinegar. Every time I make this cake I always Always ALWAYS forget the vinegar bubbles up like a mofo when you add the baking soda. Seriously! Every. single. time. It’s pretty ironic since my preferred method for unclogging drains is…vinegar and baking soda! But whatever. I always have been, and probably will always be, a complete scatterbrain. What I’m trying to say here is don’t be like me. Make sure you mix these two together in a larger measuring cup or bowl.
I grabbed a larger measuring cup and dumped the bubbling vinegar baking soda mixture into it, and then added the rest of the baking soda.
Then stir it together so it starts to dissolve.
Add the baking soda mixture to the dry ingredients, and make sure to scoop out any baking soda that didn’t fully dissolve.
Then add the vanilla.
Vegetable oil. Or melted coconut oil, or canola…I’ve used both in the past.
And some water.
Now stir that all together until it’s well combined, and fill up your donut pan. This is where having a batter bowl with a spout comes in handy. Fill the wells almost to the top. Then place the pan (or pans…if you have multiple donut pans) in the oven and bake for 12-14 minutes at 350 degrees.
While the donuts are baking, let’s make some glaze! Add some powdered sugar to a bowl.
Then mix in 2-3 tablespoons of milk, until you have a nice runny glaze that looks good for dunking.
You’ll also want to fill a dish with some sweetened coconut flakes, for dipping.
When the donuts come out, let them cool in the pan for about five minutes. Then turn them out onto a wire cooling rack. I had no trouble getting mine to fall out, but you can tap on the bottom of the pan or bang it on the table if you have one that’s holding on for dear life.
Dunk each donut in the glaze and let the excess drip off.
The roll it around in the coconut.
You can totally eat them right away, but they’re easier to handle (and I think they taste better) if you let them rest on another cooling rack until the glaze is totally dry. A sheet pan underneath helps control the mess.
This recipe makes a dozen donuts. If you’re like me and you only have one donut pan, make sure to let the pan cool completely between batches. To prevent the second batch from sticking, clean out the pan, re-grease, and re-flour.
And that’s it! If you have any leftovers just store them in an airtight container on the counter and be sure to eat them within a day or two. Enjoy!
- 1 and ½ cups All Purpose Flour
- 1 cup Sugar
- ¼ cup Dark Cocoa Powder
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking Soda Dissolved in 2 Tablespoons of Vinegar
- 1 teaspoon Vanilla
- ⅓ cup Vegetable Oil
- 1 cup Cold Water
- 1 cup Powdered Sugar
- 3 tablespoons Milk
- 1 and ½ cups Sweetened Coconut Flakes
- Preheat oven to 350 degrees. Grease and flour two six-cavity donut pans and set aside.
- In a batter bowl with a spout, mix together flour, sugar, cocoa powder, and salt, until well combined.
- Add dissolved baking soda vinegar mixture, vanilla, vegetable oil, and water. Mix until well combined.
- Pour batter into donut pans. Bake at 350 for 12-14 minutes.
- While donuts are baking mix powdered sugar and milk to form glaze.
- Cool donuts in the pan for 5 minutes, then turn out onto a wire cooling rack.
- Dunk each donut into the glaze allowing the excess to drip off. Roll in coconut. Transfer to another wire cooling rack until glaze is set, about 10 minutes.
- Store leftovers in an airtight container and eat within 2-3 days.