Y’all…it’s that time again.
Secret Recipe Club Monday.
I am definitely in holiday mode…searching for gifts, making my list, checking it twice, oh….and I want to watch ALL THE CHRISTMAS MOVIES ALL THE TIME.
Plus, cold weather just gives me an excuse to drink 5 cups of homemade hot chocolate.
Today’s recipe is abbbbbbsolutely perfect for the holidays.
Erin’s blog title is perfect because she lives to make memories with her kids in the kitchen.
I think baking and cooking with your parents at an early age is essential to developing quality relationships.
My greatest and earliest memories are those times as a child when my parents allowed me to cook and bake with them in the kitchen.
I’m pretty sure that’s why I’m me…food obsessed.
So, GO Erin!
Let’s talk about donuts.
The other day, just as I was about to head out on an early morning run with my mom, I smelt something sweet in the air.
I breathed in that heavenly smell, so reminiscent of my childhood…donuts.
Not just any donuts, but Shipley’s Donuts…it’s a Texas institution.
Praise the laaaaawd I have one about a block from my house.
I cannot even describe the perfect-ness of these donuts.
Straight from the fryer, their plain glazed donut is dipped into a vat of vanilla glaze that allows my eyes to glaze over as I am transported to a world where donuts are the only food group.
Not to mention, these donuts are hot from the oven…my method…take a bite…take a sip of milk.
As a child, my dad would occasionally take my seester and I to Shipley’s for a breakfast treat on our way to school.
I am more of a cinnamon twist kind of gal, but on occasion, I would sneak one of my sister’s donut holes.
I mean, I had to make sure that they weren’t poisonous, right?
Always looking out for my baby seester. 😉
So, when I saw Erin’s recipe for Glazed Cinnamon Chip Donut Muffins I was immediately transported back to my childhood donut land.
Apparently there is a shortage of cinnamon chips in Houston…went to two grocery stores and it’s as if they don’t exist.
So, I omitted them.
But you can totally use them.
I tweaked the recipe a bit and made mini (grain-free) donut muffins.
What can I say? I’m a mini kind of girl.
Oh, these babies take a little dunk in a vanilla bean glaze.
By a little dunk, I mean I dunked these babies twice.
Calories don’t count when we are eating mini-donuts.
You need these.
They are pretty much life changing.
- For the donuts:
- 3 large eggs
- 2 T. Truvia sweetened (you could also use granulated stevia or coconut sugar)
- ¼ c. melted coconut, slightly cooled
- ½ t. pure vanilla extract
- ¼ c. coconut flour
- ¼ t. ground cinnamon
- ¼ t. baking powder
- For the vanilla bean glaze:
- 1 c. powder sugar
- 1 T. water
- 1 t. vanilla bean paste or seeds of 1 vanilla bean
- For the donut muffins, preheat the oven to 350 degrees F.
- Grease a mini muffin pan with cooking spray.
- In a large mixing bowl, combine the eggs, sugar, coconut oil, and vanilla until smooth.
- Stir in the coconut flour, cinnamon, and baking powder.
- Pour the batter into each mini muffin cup.
- Bake for 8-10 minutes. Let cool slightly.
- For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
- Dip each mini donut into the glaze until completely covered. Let the glaze harden over the donuts.
- I dipped the donuts once, let them dry slightly, then dipped again, only because I'm a sugar addict.