Baked Coffee, Coconut, and Cream Cheese Donuts


Guys, Happy National Donut/Doughnut Day! I’m sneaking in an extra post this week to celebrate because, donuts…obvs.

I made us Coffee, Coconut, & Cream Cheese Donuts! I realize that’s a mouthful–figuratively and literally, but they’re really so good. Last weekend when I picked up a mega-spread of donuts for Megan and I to try, I chose a coffee, coconut cheesecake number at the last minute and I am so glad I did! I can’t believe I almost just glazed on over it and let it sit there in the case waiting for someone else to eat it. It inspired me to make them at home…so I could have another. I mean, there are a lot of things happening in this donut, but they somehow don’t compete at all. The springy donut cake is flavored with just enough espresso to make it taste like coffee without any bitterness, there’s just a little more espresso in the frosting which compliments the smooth tang of the cream cheese so well, and the toasty coconut gives it a buttery, nutty aspect that brings everything together. It’s like coffee AND donuts in one bite…plus, cream cheese frosting.

These aren’t true-blue, fried-and-delicious donuts. I have a hard time making them at home because of two things: patience and vats of hot oil. Baked donuts, while not exactly the same thing as their fried brethren, are easy and still knock out that sweet tooth. Plus, they’re quick. If you have your shit together, you could have these in less than 30 minutes. #donutemoji

 

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Coffee, Coconut, & Cream Cheese Donuts

About 1 dozen baked donuts, or 6 baked donuts and 18 (ish) minis.

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

a few gratings of fresh nutmeg

1/2 cup buttermilk

1 tablespoon instant espresso powder

1 egg

2/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup brown sugar

for the icing:

4 ounces softened cream cheese

1 teaspoon instant espresso powder

1-2 teaspoons milk

1 cup confectioner’s sugar

toasted coconut for topping

Preheat oven to 350ºF and spray a donut pan with cooking spray.

In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. In another bowl whisk together the buttermilk, espresso powder, egg, oil, vanilla, and sugar. Pour the buttermilk mixture into the flour mixture and fold to combine. Either spoon or pipe the batter into the donut pan, filling nearly to the top of each well, and bake the donuts in the center of the oven for 8-10 minutes or until the tops of the donuts have risen, are dry, and spring back to the touch. Remove from the oven and cool about 5 minutes before turning out onto a rack. Repeat with the remaining batter.

While the donuts bake and cool, make the icing by stirring together all of the ingredients until well combined. If the icing seems too loose, add more confectioner’s sugar a few tablespoons at a time. If it is too stiff, add a bit more milk. Ice the donuts once they are cooled and top with coconut.

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Toasted Coconut & Rum Iced Coffee

Heeeeyy! It’s been a bit hectic around these parts–my mom is in town and it’s always a whirlwind of eating and doing while she’s here. There has been a lot of yard work–planting flowers and herbs and watering all manner of greenery. There have been trips to Home Depot and Ikea, Powell’s, the Oregon zoo, and even the coast. There has also been a ton of eating. So much food (see my Instagram feed for a teeny glimpse).

It’s always so fun when my mom and Mel–my mom’s husband and Casper’s “Papa”–they adore Casper, and he loves them. Plus, everyone gets along super well. It’s good times. Also good times is this iced coffee beverage. I saw both Nicole and Jessica make iced coffees with coconut milk and I just jumped right onto that caffeine-wagon. I added toasted coconut and rum to mine because sometimes I like a little boozy-weekend brunch drink and sometimes I like a little coffee-dessert-drink. This Toasted Coconut & Rum Iced Coffee satisfies both of those things and is super easy, to boot. Like an indulgent iced coffee thing (a la Starbucks) but…you know…drunk. CHEERS!

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Toasted Coconut & Rum Coffee

for the creamer:

1 1/2 cups unsweetened coconut flakes

1, 14 fluid ounce, can full fat coconut milk

1/3 cup dark brown sugar

for the cold brew coffee:

1 cup coarsely ground coffee

4 1/2 cups cold water

whipped cream (or coconut whipped cream!) and toasted coconut to garnish

for the creamer:

Preheat the oven to 350ºF and spread the coconut on a sheet pan in an even layer. Bake the coconut in the oven for 5 minutes, stir, and repeat until the coconut is golden and fragrant. Remove from the oven and set aside to cool a bit.

Heat the coconut milk and brown sugar in a saucepan, add the toasted coconut and bring the mixture to a boil. Turn down the heat and simmer about 10 minutes. Remove from the heat, cover and allow to steep, about 20 minutes, before straining out the coconut flakes. Pour the toasted coconut creamer into a jar and fit with a lid. Refrigerate until ready to use.

for the cold brew:

Combine the ground coffee and water in a glass container (I like to use an 8-cup glass bowl with a spout, like a large measuring cup) and stir to combine. Cover and steep the coffee at room temperature for 8 to 12 hours. Place a strainer over another large bowl and place a coffee filter into the strainer. Strain the coffee through the filter lined strainer. Do this in batches if needed. Pour the coffee into a pitcher.

for the Toasted Coconut & Rum Iced Coffee:

In a tall glass combine a few tablespoons of the toasted coconut creamer with 1 ounce of rum (I used a coffee infused rum) and a cup of the cold brewed coffee. Top with ice and stir well. Garnish with whipped cream and toasted coconut flakes. [/recipe]

Butter Pecan Granola

I cannot even believe there’s only about 1 week left until Christmas. My house has been decorated for a while and I have been wrapping way too many gifts (note to self, next year needs less gifts). The thing is…I have baked exactly zero cookies. I don’t know what’s going on, but I need to make some cookies happen asap. BUT, I have baked 2 batches of this granola for gifting and it is pretty much the equivalent of a cookie in granola form.

A buttery, oat-y, pecan studded, and maple soaked cookie in a granola outfit.

I usually go the coconut or olive oil route with granola, but since tis’ the season and all that jingle-jangley-Christmas-jazz, I went with butter. OH, MAN. Granola game changer. The butter gets that browned flavor from the long, low bake in the oven and mingles with the maple syrup that sweetens the granola in the most perfect, amazing, way. It’ll make your kitchen smell like butter and maple drenched heaven. It’s definitely not you’re health-conscious-crunchy-granola. More like your butter-drenched-sweet-and-decadent type of granola. I couldn’t help but eat a handful (okay, maybe 2) right off the sheet pan, still warm. I mean, the oats make it healthy-ish and the buttery, maple-y, pecan and coconut studded bits make it special and oh-so holiday appropriate. I packed it into jars and added a little tag for a super-easy, super-delicious gift.

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Butter Pecan Granola

Adapted from my Coconut Oil Granola recipe.

3 cups rolled oats

1 cup pecans

1 cup unsweetened coconut flakes

1/4 teaspoon kosher salt

1 teaspoon cinnamon

3/4 cup maple syrup

1/2 cup unsalted butter

1 teaspoon vanilla

Preheat your oven to 325ºF and lightly grease a baking sheet (I love to use coconut oil spray for this).

In a large mixing bow, combine the oats, pecans, coconut, salt, and cinnamon.

In a small saucepan combine the maple syrup and butter. Heat over medium-high until the butter is melted. Remove from the heat and stir in the vanilla. Add the maple-butter mixture to the oats mixture and stir to coat completely. Spread the mixture evenly onto the prepared baking sheet and bake in 15 minute intervals, stirring between each, for about 1 hour or until the granola is golden and starting to crisp. It will become more crisp as it cools.

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