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

Crust-less Pumpkin Pie

We are only two days away from Thanksgiving!! I am so excited! I love Thanksgiving so much. Probably because I love cooking and spending time with family. One of the most important things about Thanksgiving is the tradition. My family has so many traditions for Thanksgiving. We always make stuffed artichokes (recipe to come soon!), and we always share our blessings of the year with each other, I always watch the parade as soon as it starts in the morning (my FAVORITE part is the little bits of the Broadway musicals they show first thing in the morning), and of course we ALWAYS have pumpkin pie. 

This year I thought I would try and make traditional pumpkin pie lighter since pumpkin itself it actually very good for you. Although we will also have the full fat version it's nice to have the option of a lighter version. I know that I will probably only eat this lighter version because it rocks! If you like a custardy pumpkin pie you will love this crust-less pumpkin pie too! 

It's also SUPER simple! Just dump the following ingredients into a large bowl and whisk together until smooth.

Ingredients:

15 oz. can Libby's Pumpkin Puree

12 oz. can Fat Free Evaporated Milk

4 Large Egg Whites

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla Extract

10 packets Splenda*

Pour into a pie pan that has been sprayed with cooking spray and place in a preheated 350 degree oven for 45 minutes. 

Once the sides are golden brown take a tooth pick and insert it in the middle of the pie. If the toothpick comes out clean the pie is done. Take it out and let it cool completely so that it can set.

* I used Splenda but you really could use any sweetener of choice. If you are trying to eat clean I would suggest maple syrup in place of the Splenda.

What is your favorite thing to eat on Thanksgiving?

Nutrition Facts

Serving Size 1 slice (Pie makes 8 slices)

Amount Per Serving

Calories 62 Calories from Fat 4

% Daily Value*

Total Fat 0.4g 1%

Cholesterol 2mg 1%

Sodium 79mg 3%

Total Carbohydrates 11.7g 4%

Dietary Fiber 4.7g 19%

Sugars 6.8g

Protein 5.9g

Vitamin A 134% • Vitamin C 2% Calcium 14% • Iron 3%

Nutrition Grade B

* Based on a 2000 calorie diet

Pumpkin Spice Bread

If you haven't noticed yet, I love pumpkin. I could eat pumpkin flavored anything. I also really loved baked goods. Pumpkin Spice Bread is one of my favorite Fall treats. This recipe is great because its lower in calories than a traditional spice loaf but the taste is still amazing. 

I was really craving Pumpkin Spice Bread yesterday afternoon so I started searching for a recipe that would satisfy my craving and not ruin my day with fat and calories. Thanks to Ruth at Living Well Spending Less I used her recipe. I made a few simple tweaks and I will be enjoying pumpkin bread for the rest of the week. 

Ingredients:

6 cups unbleached flour

1 tablespoon baking soda

1 tablespoon baking powder

2 teaspoons salt

5 tbsp pumpkin pie spice

5 eggs, beaten

2 cups sugar

1 1/2 cups banana, mashed

1 tablespoon vanilla

1/3 cup melted coconut oil

1 1/3 cups Unsweetened Silk Almond Milk 

2 cans pumpkin puree

1. Take all of the dry ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice) and mix them in a very large bowl.

2. In a separate bowl mix the rest of the ingredients (eggs, sugar, mashed banana, vanilla, melted coconut oil, almond milk, and pumpkin). 

3. Once liquid ingredients are mixed pour liquid ingredients into dry ingredients and stir until fully incorporated. 

4. Pour mixture into loaf pans. I used a pan that makes 4 mini loaves. I also sprinkled a little pinch of pumpkin pie spice over the tops of them before popping them in a 350 degree preheated oven. 

5. Baked for 45-60 minutes or until tooth pick inserted in the middle of a loaf comes out clean.

Enjoy a slice toasted with butter or just by itself. I like to mine with a little honey drizzled on it. 

What kind of breads do you make in the fall? I also like cranberry bread. 

Nutrition Facts

Serving Size 1 slice  **Recipe makes 64 servings

Amount Per Serving

Calories 88 Calories from Fat 15

% Daily Value*

Total Fat 1.7g 3%

Saturated Fat 1.1g 6%

Trans Fat 0.0g

Cholesterol 13mg 4%

Sodium 143mg 6%

Total Carbohydrates 16.6g 6%

Dietary Fiber 0.6g 2%

Sugars 6.9g

Protein 1.8g

Vitamin A 9% • Vitamin C 1% Calcium 3% • Iron 4%

Nutrition Grade C

* Based on a 2000 calorie diet