Semi-Homemade Donuts!

I've made donuts the traditional way before, and while great, as those of you who know will understand, the delay and time comes in just waiting for the dough to rise. So while I still can't say that this "quick" method is better, it sure is a great option!

 

Super simple, and I think the pictures will take care of most of the description you need, so hopefully you'll find this new quick treat enjoyable and as easy as we do!

 

I can't recommend enough to get a biscuit brand that does NOT contain all the garbage (artificial dyes, preservatives, GMOs, and chemicals) that so many have. We found the Trader Joe's brand while not perfect works great)

Open the biscuits up, and use a shot glass (or something of the like) to start making your donuts!

Simply pop out the center and set aside.

Repeat for the rest

Get your oil up to temperature (375 ish) and gently place in to cook (we use a cast iron pan that works well to equalize and maintain the temperature of the oil) - Only about a minute or so on each side is all that is required, and I found that the handle end of a wooden spoon works perfect for flipping them) - You may also need to use the spoon to keep them separated from the bottom of the pan when you place them in depending on your oil depth.

Same process for the holes, though you may need to play a game keeping them turned appropriately :)

Once fried, set them on a cooling rack and sheet pan to let the extra oil drop off

 

Our favorites are the standard cinnamon and sugar as well as powdered sugar ones! Just place them one at a time in a plastic container with whatever you are coating them in, give it a shake, and remove them and get ready to eat! We found that if you want powdered sugar donuts that you'll want to wait until they are almost fully cooled, else they will melt the sugar and essentially glaze them! That of course may be what you desire anyway!

Enjoy!

 

The Non-Ice Cream Ice Cream!

Dairy Free Chocolate Banana Peanut Butter "Ice Cream"

with Pecans and Organic Dark Chocolate Peanut Butter Cups

So my youngest of four children is not only unable to eat dairy, but is our first that opened our eyes to the issues of additives such as food dyes and various preservatives (which she reacts strongly to with several issues). While I am thankful for the insight, as I am now much more aware of what I put inside my body, it still makes finding things, especially treats, a bit more of a chore!

However, we found a delicious treat that is not only clean, but also dairy-free so that she can enjoy it with us! I hope you like it too!

Like all ice cream, you start with your 'base', but of course we are not using cream! In this case, the base is bananas and peanut butter. It mixes easy, freezes well (without being solid) and becomes a vehicle for many other options. If you don't like or can't have peanut butter or bananas ... well ... sorry! If not, enjoy this incredibly simple recipe!

The Base:
   Ripened Bananas (organic if possible) (300g) - about 3 average sized bananas
   Natural Peanut Butter (organic if possible) (9Tbsp) - about 3T per banana

You can whisk these with some muscle, blend them with some patience, or do what I do, and use the food processor! Process it until nice and creamy.

At this point you actually can be done. I know of others that simply use this as the ice cream, put it in a freezer safe storage container, and leave it at that!

Transfer the mixture to a large mixing bowl and begin adding your other "stuff".

For this recipe, I used:
   3 Tbsp Cocoa Powder (organic if possible)
   1 Tbsp Agave Sweetener (organic if possible)
   1/4 cup Chopped Pecans (organic if possible)
   1 Package of Justin's Dark Chocolate Peanut Butter Cups
      - You could substitute here, but be careful as while quality dark chocolate does not contain milk, some other products do squeak some in, including other nasty ingredients that have nothing to do with peanut butter cups! Besides, give Justin's a try, you'll love it!

Then just whisk everything together until combined and place into a freezer safe storage container until frozen.

No, it's not "Ice Cream", but from one ice cream lover to another, you won't be disappointed with this replacement. Certainly not low-cal, but it's clean eating and dairy free!

* Neat little trick, after whisking, try spreading the mixture on a graham cracker, top it with another graham cracker, wrap it, and freeze it. You just made an ice cream sandwich! By the time it's frozen, the moisture from the mixture turned the graham cracker into a more cake like coating that makes for a perfect non-dairy ice cream sandwich!

Enjoy ... we all did in this family!!!

~Matt