Based off of the original VeganYumYum vanilla base, I added in dark chocolate coffee beans. I had these dark chocolate espresso beans from Trader Joe's and chopped them in my spice/coffee bean grinder.
I ended up with kind of a dark chocolate dust, dark chocolate bits, and espresso bean bits. This I blended into the batter, with some leftover. After baking, I melted the remaining dark chocolate dust (with espresso bean remnants) and used that as the frosting. Like last time, I frosted with my pastel sprinkles.
|Normal vanilla-nutmeg donuts (top left). Dark ChocoCoffee Bean (bottom right).|
Basic and Dark ChocoCoffee Bean frosted with sprinkles.
|20 mini donuts for enjoyment ^_^|
Next up are the pumpkin donuts, of whose flavor is the quintessential, nearly hackneyed predilection of foodies and bloggers during the fall season. For this one, I did not use VeganYumYum's recipe, but based it off this one: Gluten-Free Pumpkin Spice Donuts. Again, I did not make it vegan, nor gluten-free. I used all-purpose flour, a blend of white and brown sugar, butter, and a blend of pumpkin puree, soymilk, and frozen yogurt.
|Some frosted, some not.|
|Such good texture...*drool*|
|Puffed up in the pan, hot and toasty!|
It's always good to share (but of course save some for meself too! ;-P )
In the meantime, I've cooked a few random things and made an impromptu pumpkin pie which I'll post up soon too.