baked chocolate donut holes.

DONUTHOLES

Chocolate donuts covered in sprinkles? sign me up!

Ok, so maybe these arent traditional donuts, and maybe they arent the most sweetest things on the planet – however, they are taste like little bites of cake – and they are covered in sprinkles, so you cant go wrong in my book! I always want donuts, but rarely have them, and i ALWAYS want cake, but dont make it often, because i will eat ALOT of it. This seems to be an easy way to satisfy that cake craving – it makes 24, and they are small little bites.

I found the recipe here, and veganized it.

For the donuts:
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ½ cup packed light brown sugar
  • 1 flax egg
  • 4 tablespoons earth balance, melted and cooled slightly
  • 2 tablespoons brewed coffee, cooled slightly
  • 1 teaspoon vanilla extract
For the glaze:
  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons almond milk
  • sprinkles, for garnish
Instructions
  1. To make the donuts – preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the almond milk, sugar, flax egg, melted earth balance, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze – Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the almond milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

funfetti cupcakes with strawberry frosting.

funfetti
Its no secret that I love sprinkles on my cupcakes! So its an added bonus when there are sprinkles IN my cupcakes!

For these cupcakes, you can use your favorite vanilla cake recipe. Mine comes from Vegan cupcakes take over the world.
Right before you are done mixing, dump in a bunch of sprinkles to the batter. Bake as usual.

While the cupcakes are baking, and then cooling – you can make your frosting. This strawberry frosting is so good! The strawberries give it a hint of berry flavor, and a lovely light pink color. Of course when you are done, you want to top with MORE SPRINKLES!

I found the recipe here for the frosting.  It’s Sprinkle’s cupcakes recipe. Now only if I could learn to make my frosting look like theirs….

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) earth balance, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extractPlace strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

funfetti multigrain waffles.

funfettimultiwaffles
I made a version of these multigrain waffles, but adding sprinkles to make them a little something special. Filled with flax, hemp, oatmeal – you’d never know these are are super healthy for you!  Great way to start a weekend morning.

1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup quick cooking oats
1/3 cup ground flax seed meal
2T hemp seeds
2 tsp baking powder
1/4 tsp baking soda
1 TBSP maple syrup
2 cups almond milk
1 tspn vanilla
2 TBSP vegetable oil
2 TBSP sprinkles, plus extra for sprinking on top

directions:
Preheat waffle maker according to your manufacturer’s directions.

In a large bowl whisk together all the dry ingredients. In a mixing cup, add the oil and maple syrup to the soy milk. Whisk the milk and vanilla into the dry ingredients. Add sprinkles and mix until just combined, and most lumps are gone.

Spray or brush the waffle maker with oil. Pour enough batter into waffle maker and cook per the waffle maker’s instructions. Top with maple syrup and extra sprinkles.

41. funfetti sandwich cookies.

I saw these cookies a few days ago on a blog and thought they were so cute and perfect for valentines day. I’m not normally a fan of roll out and cut kind of cookies, but I know a 2 year old who is, so I figured these would be a good treat. And I’m a fan of anything sprinkles. They actually weren’t very stressful to make. And they are super delicious.

Original recipe found here; here is my adapted version.

1 cup sugar
½ cup Earth Balance margarine, softened
¼ cup Earth Balance Coconut Spread, softened
1 teaspoon vanilla
2 egg replacers
2 ½ cups all purpose unbleached flour
2 tablespoons corn starch
¾ teaspoon salt
1 teaspoon baking powder
⅓ cup multi-colored candy sprinkles

Directions:

Begin by adding the sugar margarine and shortening into a large bowl. Using your mixer, beat until smooth. Add the vanilla and 2 egg replacers* and give it a good beating. Set aside so the ingredients can settle down a bit.

Combine flour, corn starch, baking powder and salt and stir until the ingredients are all peacefully combined.

Add the wet ingredients to the dry and stir well. Stir in sprinkles Form the dough into a ball and cover with plastic wrap and refrigerate for at least 1 hour. This will make the dough easier to handle.

Preheat your oven to 350 F and lining your cookie pan with parchment paper.

Roll out your dough to 1/8 inch thickness. Bake for 5-1/2 to 6 minutes or until they are a light golden brown. Cool completely.

Strawberry Cream Filling

1/4 cup Earth Balance margarine, softened
1/2 cup coconut earth balance spread (or a combination of regular and coconut)*
2 cups powdered sugar
1 teaspoon vanilla
1 fresh strawberry

Directions:

In medium bowl, beat the margarine until softened. Gradually add powdered sugar; blend well. Add 1 teaspoon vanilla and the mashed strawberry. Beat until light and fluffy.

*This is the combination of “butter” that I had on hand. It made the frosting kind of runny when I put it on the cookie,  but it we refrigerated after wards and everything was fine. The combination of the coconut-y flavor and the strawberry was so so yummy. It made them feel light and summery.