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FREE Gluten FREE Donuts! Today We Reveal the Winner of the Dr. Bob’s Giveaway…

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It’s time to make the donuts and time to choose a winner for the giveaway of the Dr. Bob’s Donuts and Doyos Complete Starter Kit that includes all three of Dr. Bob’s gluten free and vegan donut mixes, as well as a pan to make them in, a cooling rack and a vented lid.

I entered all of you for the number of times you commented, liked, shared, etc. this blog post and used random.org to generate a numbered list of all of you, and Andy picked a number at random (number 17). Number 17 is going to have a blast with this kit! I know I have with mine. :)

Before I reveal the winner, I would like to share the donuts I made today. I used the very last of my blonde mix (my favorite, by the way) to create a honey vanilla donut with honey vanilla glaze.

I used the blonde mix in the standard way, except I added 1 tsp of vanilla and 2 Tbs of honey in the 1 cup of liquid mixture. (The standard recipe is one cup mix and one cup water). I also added 1/2 of the beans from one vanilla bean pod to the batter.

To make the glaze, I used 1/2 cup coconut oil, 1 Tbs butter, 2 Tbs honey, 1 packet of stevia, a pinch of salt, and the contents of the other half of the vanilla bean pod.

After you steam the donuts in the microwave, brush them with a mix of 2 Tbsp honey & 1 Tbs hot water. This makes them super moist inside and gives them a little more sweetness. Then glaze the donuts with your glaze and place them in the refrigerator to set. It’s that easy! :)

honey vanilla closeup

Now, let’s cut open the donut to find out the winner of the starter kit!

donut winner
Congratulations to Mindie! You have won the starter kit and Dr. Bob’s will ship it directly to you. I will contact you privately to get your mailing address. Thanks again for your entry. I hope you’ll share some of the fun things you make on Dr. Bob’s Facebook page or the cavegrrl.com Facebook page. :)

If you didn’t win the contest, I have some buy one, get one FREE coupons (good for Dr. Bob’s Donuts and Doyos Roseville Store location only). Just email me with your address and will send one your way (one per family, until I run out of them).

And to those interested in buying Dr. Bob’s products online, I have a discount code for you! Just enter CAVEGRRL15 for 15% off of your online purchase! (Apply Your Coupon or Discount Code on Final Payment Screen)

You can shop Dr. Bob’s products here!

Enter to Win a Dr. Bob’s Donuts and Doyos Complete Starter Kit!

Donut Solo Shot

You might recall a few blog posts back a certain donut I made for Andy: Gluten Free and Vegan Banana Maple Walnut Donuts with Banana Date Filling using Dr. Bob’s Blonde Mix. That was fine, but what about me? ;) This time I decided to make a donut with a few of my favorite flavor combinations: Hazelnut and Chocolate!

First, I made the donut base with Dr. Bob’s Chocolate Mix and a few other ingredients:

Donut Base:
Dry Ingredients:
3/4 cup Chocolate Mix
2 Tbs Unsweetened Cocoa Powder
2 Tbs Hazelnut Flour
2 Packets Stevia or Zylitol

Liquid Ingredients:
3/4 cup of Hazelnut Coffee (or regular coffee if you do not have hazelnut)
3 Tbs Nut Milk of Your Choice
1 Tbs Frangelico or Sugar Free Hazelnut Syrup

Mix all the dry ingredients in a medium-sized bowl, and mix all of the liquid ingredients in a smaller-sized bowl. Add the liquid ingredients to the dry ingredients and mix until thoroughly combined.

I like to spray/grease my silicone pan with Coconut Oil Spray (which can be found at Trader Joe’s) before adding the donut batter to the it.

Then I microwaved for 2 minutes (yep, that’s all it takes) and the donuts were done!

Chocolate Donuts
Allow the donuts to cool, and for an extra flavor boost, poke holes in them with a fork, and using a pastry brush, dab them with more Frangelico or hazelnut syrup.

For the filling, I used a hazelnut spread called Nocciolata is Italy’s health-conscious answer for a chocolatey treat. Crafted using carefully selected ingredients, including dark chocolate from the Antillean Islands, Italian hazelnuts (with low-fat content), raw cane sugar, skimmed milk and Bourbon vanilla extract, this high-quality certified organic spread is also free from trans fats, artificial flavors, colors or preservatives.

You can find Nocciolata on Facebook here, follow them on Twitter here and follow them on Pinterest here. You can find Nocciolata at Nugget Market!

Nocciolata Spread
Icing and Topping:
6 oz. semisweet chocolate or chips
1 Tbs butter
1/2 cup toasted and chopped hazelnuts

For the topping, I just melted a little semisweet chocolate, 1 Tbsp of butter and a tiny bit more of the Frangelico. To ice the donuts, I carefully dipped them into the melted chocolate and set them on parchment paper. I then topped each one with toasted, chopped hazelnuts, then returned to each donut with a final drizzle of chocolate on their tops, so that the hazelnuts would stay in place.

Four Donuts on Plate

And here’s the delectable cross-section. OMG. :P

A Look Inside
The bad news? All of the Chocolate Hazelnut donuts have already been scarfed down and I don’t have any for you to sample.

The good news? You can try making your very own with the Dr. Bob’s Complete Starter kit that Dr. Bob’s Donuts and Doyos and I are giving away!!

YES! Dr. Bob’s and I are giving away a Dr. Bob’s Complete Starter kit! This giveaway is only for those who live in the Continental USA.

The Complete Starter Kit includes a 100% food grade silicone heart shaped Vitamold, a bamboo drying rack, and a vented lid. The complete kit includes a regular size bag Chocolate unsweetened, Chocolate Sweetened and the Blonde Mix. This kit has a retail value of $89.97.

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To be entered in the giveaway, comment below and tell me what kind of donuts you would create with your kit. Then for extra entries and an increased chance of winning the kit:

Like the Dr. Bob’s Donuts Facebook page and leave me a comment that you did.
Like the CAVEGRRL.COM Facebook page and leave me a comment that you did.
Follow CAVEGRRL on Instagram and leave me a comment that you did.
Follow Dr. Bob’s Donuts on Instagram and leave me a comment that you did.
Share this post on Facebook!!

You have until Friday, February 27th to enter! I will pick a winner at random on Saturday, February 28th and announce it on my Facebook page. Again, you must live in the Continental US to win and you must LOVE donuts!

GOOD LUCK!! :)

Dr. Bob’s Donuts and DoYos is located at 336 Lincoln Street in old town Roseville. They are open 7 am to 5 pm Tuesday thru Sunday. For more information, you can call them at 916-742-5241. You can find Dr. Bob’s Donuts and DoYos and tons of photos/ideas for donut creations on their Facebook page here and you can follow them on Twitter here. You can also follow them on Instagram here! :)

Valentine’s Day Our Way

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We had a wonderful Valentine’s Day this past weekend. Andy and I decided to stay in and cook for each other instead of battling the landmine of multi-course (no substitution) wheat, sugar and dairy heavy pre-fixe menus arranged by local restaurants.

And deciding to avoid the crowd and the high cost of dining out (both to the wallet and to our waistlines) it turned out to be a great decision, because I had one of the most fun Valentine’s in years. :)

We decided we would each make one dish (paired with a wine) for the other person, and then eat them together family style.

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I made this Chicken Korma for Andy, with a 4-ingredient gluten and dairy free naan to eat with it.

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Andy made me one of my favorite things that he makes a few other times a year: Eggplant Moussaka. He uses the Primal recipe that can be found here at Mark’s Daily Apple.

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I bought the ingredients for the Chicken Korma dish at Nugget Markets, and the rest of the ingredients needed to complete our dessert, a Black Bean Brownie mix I was sent by Breads from Anna.

BlackBeanBrownie

The gluten free mix contains powdered honey, cocoa powder, tapioca starch, arrowroot, millet flour, chia flour, chickpea flour, navy bean flour, pinto bean flour, cream of tartar, baking soda, sea salt, xanthan gum, so I was pretty happy to make it. All I did was add some coconut oil, a cup of coffee, and a can of organic black beans (following the package intructions).

I baked them in a cupcake pan (because portion control, baby!) and when they came out, I poked holes in the top and drenched each one with Kahlua. Kahlua makes everything taste better. :)

Then I frosted them with melted semisweet chocolate, and decorated them with coconut manna that I had melted a bit and sweetened with stevia (and colored with a few drops of food coloring to make it pink).

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I made this candle holder for the table to sit out on every anniversary or Valentine’s Day. It’s made from 36 corks from bottles of red wines we have enjoyed together over the past three and a half years.

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I made it with a glass plate, glue gun and ribbon for less than $10, including the candle. :)

This blog entry would be incomplete if I didn’t mention the wines we drank with dinner!

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To start things off right, we toasted with a glass of Ayala Champagne. Because you should drink Champagne and not sparkling wine on Valentine’s Day! ;)

The next wine to the right is a Riesling made by Gainey. You can find their current release of Riesling here. The 2004 on the bottle worried me slightly, as I thought it might have been over-the-hill, but it still tasted great and was a perfect match for the Chicken Korma.

Then, with the Eggplant Moussaka, we drank a 2011 Stag’s Leap Petite Sirah (one of Andy’s favorite wines I had bought for him for Christmas). I would say this Petite Sirah is for you if you think you don’t like that particular varietal—because Stag’s Leap makes theirs so…velvety, soft and sophisticated.

You can find Breads from Anna on Facebook here, and on Twitter here.

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Thanks again to Nugget Markets for sponsoring our stay-at-home Valentine’s celebration. You can find them on Facebook here and on Twitter here.

valentines spread

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Drink Wine Day is February 18th, Celebrate with Tandoor Chef and Win a $250 Wine Gift Card

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Indian cuisine is one of the most interesting food and wine pairings. Tandoor Chef has recently developed a pairing tool to help you choose the best compliment (wine or beer) to their restaurant quality authentic Indian cuisine.

And to celebrate the upcoming National Drink Wine Day on February 18th, my friends at Tandoor Chef are giving away a $250 wine gift card. You can enter by clicking this link!

The purpose of National Drink Wine Day is to spread the love and health benefits of wine.  Wine has played an important role in history, religion and relationships.  We embrace the positive benefits of wine such as new friends, reduced risk of heart disease and the enhancement of food and life. I really didn’t need another reason to drink wine, but whoever came up with this holiday deserves a pat on the back and a big bottle of 2008 Opus One. ;)

Speaking of enhancement of food, Tandoor Chef has developed a line of gluten free items, which I will be reviewing very soon and doing a wine pairing of my own. They also have 11 selections under 300 calories per serving for those of you watching your waistline.

You can find Tandoor Chef on Facebook here, follow them on Twitter here, on Pinterest here, and on Instagram here.

Hope you’ll join us for National Drink Wine Day on February 18th and enter to win(e)! ;) Good luck!

 

Exploring Russian River Wineries and a Stay at the Applewood Inn

Gluten Free and Vegan Banana Maple Walnut Donuts with Banana Date Filling

banana walnut long shot
I’m having a lot of fun with the donut mixes I was given by Dr. Bob’s Donuts and DoYos. I’ll be working with Dr. Bob’s in some upcoming blog posts to show you how you can transform their mixes (both blonde and chocolate) into your own unique creations.

To begin this series, I made a donut especially for Andy with many of his favorite ingredients. He was happy to find all four of them on the kitchen table after a 10 1/2 mile run! :)

another angle
Today I’m sharing with you how I made them in case you’d like to buy your own Dr. Bob’s Blonde Mix and try and recreate! :)

Important: Make the Banana Date Filling and toast the walnuts first, as you will need some of both in the donut batter.

Banana Date Filling
10 pitted Medjool Dates (soaked in hot water for 10 minutes and drained)
2 tsp agave nectar
1/2 tsp salt
1 1/2 very ripe bananas

Pulse all ingredients together in a food processor until well blended. This will be your filling for the donuts that will go in the little heart indentation in the donuts.

date banana filling
Banana/Date Water
For the banana and date “water”, measure about 1/2 cup of the banana and date filling into a measuring cup, and fill with 1/2 cup more room temperature water. Mix well.

water date banana mixture
Donut Mix
1 cup Dr. Bob’s Blonde Mix
1/4 cup toasted walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla extract
1/2 tsp banana extract (optional, but for extra banana kick!) ;)

To make the donuts, stir in the “banana/date water” into the donut mix ingredients and stir until completely incorporated. Divide the batter into the 4 compartments of the Dr. Bob’s silicone pan. (I spray mine with coconut oil spray to make sure the donuts don’t stick to the pan).

Microwave the mixture for 2 minutes, then turn out the donuts onto parchment paper, or a parchment paper lined Mandala cooling rack.

out of microwave
Then poke holes into the top of them and drizzle with maple mixture:
1 Tbs pure maple syrup
2 tsp water

Now you’re ready to make the maple glaze.

glaze ingredients
Maple Glaze:
1/2 cup coconut oil or coconut manna (melted)
2 Tbs pure maple syrup
4 packets powdered Stevia

Heat coconut oil until it is in a nearly liquid form. Stir in the maple syrup and the Stevia until well combined.
Fill your donut hearts with the banana date filling, then drizzle/ice each donut with the maple glaze. Then top the donut with the remainder of the toasted walnuts.

For a dramatic and delicious effect, top the donuts with more maple syrup and serve with banana slices.

Check back next week for another great recipe! :)

banana walnut closeup 1

Dr. Bob’s Donuts and DoYos is located at 336 Lincoln Street in old town Roseville. They are open 7 am to 5 pm Tuesday thru Sunday. For more information, you can call them at 916-742-5241. You can find Dr. Bob’s Donuts and DoYos and tons of photos/ideas for donut creations on their Facebook page here and you can follow them on Twitter here. You can also follow them on Instagram here! :)

Meatless Mondays: Quick and Easy Roasted Red Pepper Soup

soup
We enjoyed this homemade soup (my own recipe) on Saturday night paired with delicious gluten free and vegan sandwiches from Pushkins Bakery. If you haven’t tried their “adult grilled cheese” or “the buzz”, please do. Both sandwiches are vegan and gluten free and are utterly delicious. It was fun to have a completely vegan meal for a change. :)

Ingredients:

1 large sweet potato (peeled)
1 large onion
3 to 4 large red bell peppers
1 head of garlic
2 shallots
4 roma tomatoes
1 quart vegetable stock

1 1/2  tsp cumin
1 1/2 red pepper flakes
1 1/2 tsp coriander
1 1/2 tsp paprika
salt to taste

1-2 Tbs olive oil per baking sheet

Procedure:
Preheat oven to 385°F.
Prepare 2 half sheet trays by greasing them liberally with olive oil.

before cooking potato onion
peppers

Chop all vegetables into uniform pieces. Place the onion and the sweet potato on one tray. On the other tray, you should be able to fit the chopped tomatoes, peppers, garlic and shallot. Important because the potato and onion will take slightly longer to bake. Bake the vegetables in the oven for about 40 minutes, checking to make sure nothing is burning and rotating them on the pan to prevent burning.

The peppers and tomatoes will be ready to remove from the oven when the peppers blister slightly and the garlic is roasted and tender. From the time you remove the peppers and tomatoes, leave the potato and onion tray in the oven ten minutes longer.

cooked potato and onion

roasted red pepper and tomato

other ingredients
In a blender, begin to blend all the vegetables. There will be more than one blender can hold, so blend a little at a time with the vegetable stock. Since you will be enjoying the soup, add the stock to the consistency you like (I used all but about 1/2 cup of the stock), as thick or as thin. Empty each round of blended vegetables into a very large bowl so that they will mix together.

Then add all of your spices and flavorings. The crushed red pepper, paprika, coriander, and the cumin and salt to taste. Stir the spices in the bowl manually. Then in batches, return the vegetable mixture to the blender and mix until completely smooth. Pour the smooth soup into a new large bowl.

This soup can be made up to a day ahead of time. Just simply ladle into serving bowls and reheat. I’m confident this will be one of the easiest, yet most tasty soups you will ever make! :) We paired the soup with a 2011 Handley Pinot Noir, Anderson Valley and a 2012 St. Rey Celeste, Candyhill Vineyards (Revolution Wines).

wine pairings

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