Mini Coconut Donuts

Well Hanukkah is coming to an end this year. As some of you may know my family celebrates Christmukkah, which was a little tricky this year since it landed on Thanksgiving creating a Thanksgivukkah conundrum. I hope every one enjoyed this wonderful holiday, I know I sure did. I got a ton of baking utensils and an apron for gifts this year. A key ingredient in celebrating Hanukkah is cooking with oil. Unfortunately for me I cannot eat obscene amounts of fried foods or I will blow up like a puffer fish and gain like 10 lbs in one week. No thanks! (Although I definitely had my share of latkes) So decided to try to make baked coconut donuts, since donuts are a common Hanukkah tradition and I love them.

I don't mean to toot my own horn or anything but these are AMAZING! I will be making these every weekend for the foreseeable future. Before they were even gone I was asked to make them again. I love these donuts! And the best part is that each one is only 55 calories each.

Now, if you were to fry these up I would love to try them in coconut oil. I bet they would be heavenly.

I bought a mini donuts pan from Bed, Bath & Beyond but I think these would also work in a cake pop pan as "donut holes".

This recipe makes 24 mini donuts.

Donuts Ingredients:

1 Cup Unbleached Flour

1/3 Cup Sweetened Shredded Coconut

3/4 tsp Baking Powder

3/4 tsp Baking Soda

1/4 Cup Sugar

1 Pinch Salt

1 Egg, lightly beaten

1 Yo-plait Greek 100 Calories Vanilla Yogurt Cup (or 5.5 oz of Non-fat Vanilla Greek Yogurt)

2.6 oz Unsweetened Almond Milk

2 tbsp Light Buttery Spread 

1 tsp Vanilla Extract

1 tsp Coconut Extract

Icing Ingredients:

1/4 Cup Powdered Sugar

1/2 tsp Vanilla extract

2 tsp water

1/4 Cup Sweetened Shredded Coconut 

Mix all the dry ingredients (Flour, coconut, baking powder, baking soda, sugar, and salt) in a large bowl.

In a separate bowl mix the wet ingredients (egg, yogurt, milk, vanilla extract, and coconut extract). I dumped all of the wet ingredients into my blender because it was easier and I got a very smooth consistency without my arm going numb from stirring like a mad woman. 

Create a well in the bowl of dry ingredients and pour in the wet ingredients. Stir until all are evenly mixed. It will be lumpy.

Pour the mixture into the donut pan 1/2-3/4 of the way to the top.

Place pan in a 425 degree preheated oven for 5-10 minutes until they have puffed up and are golden brown.

Place the donuts on a cooling rack to cool evenly.

While the donuts are in the oven I took that time to make the icing.

Take all of the icing ingredients (Powdered sugar, water, and vanilla extract) except the coconut and stir until smooth. 

I created a little conveyor belt with the icing in one bowl, the shredded coconut in another and a baking mat at the end. 

Dip the donut face down first in the icing then the coconut and then place on the baking mat to settle. 

I am definitely going to be making variations of this recipe in the future. I think up next will be chocolate donuts.

What is your favorite kind of donut?

Nutrition Facts

Serving Size 1 donut **Make 24 donuts**

Amount Per Serving

Calories 55 Calories from Fat 13

% Daily Value*

Total Fat 1.4g 2%

Saturated Fat 0.9g 5%

Trans Fat 0.0g

Cholesterol 7mg 2%

Sodium 26mg 1%

Total Carbohydrates 8.8g 3%

Sugars 4.2g

Protein 1.4g

Vitamin A 1% • Vitamin C 0% Calcium 2% • Iron 3%

Nutrition Grade C-

* Based on a 2000 calorie diet

Bisquick Cinnamon Rolls

Is there anything better than breakfast on Christmas morning? I love Christmas breakfast. Actually, to be perfectly honest I love breakfast in general. It's really the only meal that you can have something that is pretty much a dessert and call it substantial. 

One of my favorite breakfast foods that are more like dessert are cinnamon rolls. And this recipe is quick and simple. The cinnamon roll texture kind of reminds me of a Bo' Berry Biscuit if it were cinnamon instead of blueberry. If you haven't ever had a Bo' Berry I recommend you find the closest Bojangles and pick one up ASAP. While you're there send me some. I miss those chicken biscuits like nobody's business!

The Amazing Bojangles Bo' Berry Biscuit

Okay enough food-porn lets get started on the cinnamon rolls.

Ingredients:

2 Cups Bisquick

2/3 Cup Milk

2 Tbs Butter

1/4 Cup Light Brown Sugar + A little extra

1 1/2 Tsp Cinnamon + A little extra

This recipe is super simple. Really all you have to do is...

Heat oven to 425 degrees and grease a pie pan. 

Mix the 2 cups of Bisquick with 2/3 cup milk until it is thoroughly mixed and forms a sticky dough.

Throw the ball of sticky dough on a lightly floured surface. 

Roll the dough out using a roll pin dusted in flour or your hands into a rectangle.

Slather the 2 tbs of butter onto one half of the rectangle. Then sprinkle the light brown sugar and cinnamon over the buttered side.

Starting from the side that is covered in sugar and butter roll the dough into a log. So basically, I started rolling my dough from Right to Left.

Then, cut the dough into 1 inch slices.

Place the slices in the greased pie pan and sprinkle with a little extra brown sugar and cinnamon.

Pop it in the oven for about 12 to 15 minutes until the sugar is melted and the tops are slightly golden. 

Frosting or Glaze ingredients:

1 Cup Sugar or Powdered Sugar

1/2 Tbs Butter

1 Tbs Cream Cheese

1/2 Tsp Vanilla 

Splash of Milk

In a blender throw in the cup of sugar and pulse until it becomes a fine powder. (Or you could just use powdered sugar. I just don't really care for the taste of powered sugar. I can't be the only one who thinks it taste funny.  )

Now that the sugar is a powder add the 12 Tbs butter, 1 Tbs cream cheese, 1/2 Tsp vanilla, and the splash of milk. Pulse until it is smooth and creamy.

 Drizzle the frosting on top of the cinnamon rolls. You can choose to either eat them as is or pop them back in the oven and let the glaze melt a little bit. I typically pop them back in for a minute or two so that they are extra gooey.