Chocolate Toasted Coconut Doughnuts

Its been about six months since I wrote and posted my last blog post. I guess I needed to take a break and wait till I knew I could blog once in a while and be ok with one post a week rather then four. Four is too many! That is just too much food for two people to eat and for me to write about and be happy with. So I am going to come back and try and relax and just blog when and how I wanna blog. Ok?

Great.

I made Chocolate Coconut Doughnuts. Baked doughnuts actually, in a special doughnut pan.

If you have a spacious kitchen and a addiction to pans, like me, then I highly suggest you order yourself a doughnut pan. Your friends will thank-you, but your jeans...well, they will just get tighter. Sorry.

I am not sorry.

I bake in yoga pants. A while back, I read something about how women who wear yoga pants all the time actually gain more weight compared to women who don`t. Now this was probably not some special study or anything, but still. Doesn't it make a bit of sense? You would have no idea that your hips were expanding (or your thighs in my case) until it was much too late. I was just going to say something about hole-y crotch yoga pants, but I am not going there today. (Yes there has been such thing once in my life...they were my fav)

Anyways, I took the doughnut pictures with my iPad are kinda...blurry? Or is it me?

Here is the step by step:

 First, sift together flour, cocoa, baking powder and baking soda

Whisk in sugar, nutmeg and salt. 

( I know nutmeg seems weird, but trust me, 

it is the difference between these tasting like 

cupcakes or doughnuts) 

Scoop two tablespoon of coconut oil into the dry mixture and rub in with your fingers until crumbly and well combined. ( You can totally use butter, but I lllooovvveee coconut oil! ) 

Kinda like this. 

(Note to self, yellow bowl + bad light = not good picture) 

Pour milk, yogurt, vanilla and egg into a small bowl or measuring cup and stir and until well combined. 

Pour liquid ingredients into the dry ingredients and stir gently with a spatula until just combined. 

Think, muffin method. 

Fit a piping bag with a medium round tip and fill with doughnut batter. 

Grease doughnut pan and fill 1/2 full with batter. 

Bake in a 350 degree oven for 5 minutes. Let cool in pan for 1 minute and remove from pan. 

Let cool completely on a wire rack. 

Dip in a glaze of icing sugar and milk. and sprinkle with toasted coconut. 

Recipe adapted from Lara Ferroni's website.
She published a book all about doughnuts a while ago so she must be an expert!

Chocolate Cake Doughnuts with Toasted Coconut

1 cup Flour
2 tbsp Cocoa
1 tsp Baking Powder
1/4 tsp Baking Soda
2/3 cup Sugar
1/2 tsp Nutmeg
1/2 tsp Salt
2 tbsp Coconut oil
1/4 cup Buttermilk
1/4 cup Yogurt
1 tsp Vanilla
1 large Egg

1. Sift first four ingredients together into a medium sized bowl.
2. Whisk in sugar, nutmeg, and salt.
3. Rub coconut oil into dry ingredients until crumbly and well combined.
4. Mix wet ingredients together in a small bowl and pour into dry ingredients.
5. Stir carefully until just combined.
6. Scoop into a piping bag fitted with a medium tip.
7. Pipe into a greased mini doughnut pan.
8. Bake at 350 degrees for 5 minutes.
9. Let cool in pan for 1 minute and then remove from pan. Let cool completely and dip in glaze or sprinkle with powdered sugar.

Optional: sprinkle with toasted coconut, sprinkle, nuts, what ever you like!
*Keep in an air tight container, best eaten within a couple of days.