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! :)
Now, let’s cut open the donut to find out the winner of the starter kit!
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)
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! :)
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.
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.
Now you’re ready to make the maple glaze.
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! :)
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! :)
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. :)
1 large sweet potato (peeled)
1 large onion
3 to 4 large red bell peppers
1 head of garlic
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
Preheat oven to 385°F.
Prepare 2 half sheet trays by greasing them liberally with olive oil.
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.
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).
I used to work at The Bonbonerie in Cincinnati, Ohio and the most amazing thing they make (other than their masterpiece wedding cakes—many of them creations by the incomparable Richard Prince) is their Büche de Noel (pictured below).
I never attempted to make one myself until this year, and just to raise the stakes, I made it Primal friendly! :) I used coconut flour and eggs and made a simple sponge cake that would roll without falling apart. I am posting the recipe and hope you will try it yourself because it really is not that hard, but it takes a little effort and patience. And great ingredients.
I’d like to thank Challenge Butter, Bob’s Red Mill, and Pyure Organic Stevia for helping make my Büche de Noel taste amazing. They all sent me products that were used in cookies for my annual Ladies Gluten Free Cookie Exchange, (I’ll be writing about that very soon) and I am continuing to use their ingredients in other recipes that will be featured here on my website throughout the year.
First, prepare your filling and frosting.
For the Filling
20 Medjool dates soaked in hot water and drained
2 Tbs Challenge Butter
sea salt to taste
2 tsp vanilla extract
Pulse all ingredients in a food processor until the filling becomes a caramel texture.
For the Buttercream:
1 stick Challenge Butter
1 cup Pyure Organic Stevia
1/2 cup coconut oil (solid, not melted)
1/4 melted semisweet chocolate
1 Tbs unsweetened cocoa
1 tsp vanilla extract
This is another food processor item. Start with the Pyure Organic Stevia. Pulse the product in the food processor until it becomes a fine powder. Then add the Challenge Butter and coconut oil and blend together until you have a buttercream-like substance. Add the cocoa and vanilla extract. When ingredients are combined completely, add in the melted chocolate. The chocolate will heat up the butter and coconut oil and mixture will look rather runny. Pour the mixture into a bowl and place into your refrigerator while you make the chocolate bark and the cake. Next, prepare your chocolate “bark”.
2 cups dark or semisweet chocolate (broken into pieces)
1/2-3/4 cup coconut oil
Melt your chocolate pieces and the coconut oil in the microwave 20 seconds at a time, stirring after each 20 seconds. Do not overheat. Stir until the mixture is completely smooth and spread on a parchment paper lined baking sheet. Place baking sheet in the refrigerator until semi-solid. Then take out the sheet and with the twines of a fork, drag lines across the chocolate to create a “bark” texture. Then return the pan to the refrigerator to solidify completely.
8 large eggs (room temperature)
1 tsp lemon juice
½ tsp cream of tartar
2 tbsp Bob’s Red Mill coconut flour
(plus 1-2 Tbsp more for dusting your baking pan)
1 Tbsp unsweetened cocoa
4 tbsp Pyure Organic Stevia
2 tsp vanilla
1 tsp salt
Juice of 1 large orange
Rind of 1 large orange
Pre-heat oven to 350°F. Line a jelly roll pan with parchment paper and grease the sides of it with coconut oil or butter. Then lightly dust with Bob’s Red Mill coconut flour and tap off the excess.
Separate the eggs into 8 yolks and 8 whites. Whip the egg whites with the lemon juice and cream of tartar, until firm peaks can be formed. You can do this with a stand mixer, a hand mixer or you can do it like I did by hand. If you do it by hand it’s quite a workout!
In a separate bowl, whisk together the Pyure Organic Stevia, The Bob’s Red Mill coconut flour, the orange juice, orange zest, salt, vanilla and egg yolks. Once you have combined those ingredients completely fold in 1/4 of the egg white mixture. Once the first 1/4 has been folded in, fold in another 1/4 of the egg white mixture. Continue adding portions of the egg whites, while folding until you have a complete incorporation of the two mixtures.
Pour your batter into your prepared pan and bake for 20 minutes, or until golden brown.
Remove from the oven and place a sheet of parchment paper directly over the top. Then roll the hot cake into a “jellyroll” and then let it cool while it’s still rolled tight. Remove your date paste and the buttercream from the refrigerator. The date paste will be a perfect spreading consistency, but the buttercream will be pretty solid. To get it to the right texture, simply stir it around and it will loosen up pretty well the closer it gets to room temperature.
Now it’s time to unroll and fill your Büche de Noel. At this point, the cake should look like this (below):
Fill your cake with the date paste and then spread a thin layer of chocolate buttercream over that. It should look like this (below):
Then roll up cake and frost with the remaining buttercream. Now it should look like this (below):
Next, break up the chocolate bark you made and place it on the cake so that the cake looks like a fallen log. I added some toasted coconut to resemble lichen and some seeds and dried fruit so it really looks like a little forest bed. When you slice the Büche de Noel it will look like this in the middle (pictured below).
I plan on making this cake every year (perhaps with different frostings and fillings, but keeping it free of gluten and added sugar). I hope you will attempt this recipe as it is not too tricky with practice and patience.
I hope all of you had a safe New Year’s and I wish you all the best for 2015! Cheers :)
It’s a pretty easy recipe to make, and once you’re done you can pick out a nice cookie tin and present it to your recipient (but instruct them against shaking it). Remember to tell your candy lover to store the fudge in the refrigerator (when they are not too busy eating it) ;)
For the Pistachio Layer:
2 cups roasted pistachios
1-2 Tbs coconut oil, softened
1½ Tablespoons agave nectar or honey
1 teaspoon vanilla
1 tsp sea salt
For the Chocolate Layers:
2 1/2 cups semisweet chocolate (whatever your favorite brand happens to be)
1/4 coconut oil, softened
Line a 9 x 13 in. baking pan with parchment paper and set aside.
Begin with roasted pistachios (either roast them in the oven or buy them pre-roasted, but try to get them unsalted, as this will add an unnecessary amount of sodium to the recipe). Pulse the pistachios in a food processor until the nuts begin to stick to the sides (you’ll end up making a pistachio butter by the time you are done blending). Add the coconut oil to help the pistachios turn into a butter. When the mixture is completely smooth, add your sweetener of choice, the vanilla and the salt. Set this mixture aside.
Melt your chocolate with the coconut oil (either in the microwave in 10-15 second bursts and stirs) or over a double boiler on the stovetop. When the chocolate is completely melted, spread half of it onto the parchment lined baking pan. You’ll want the layer to be a little less than 1/4″ thick on the bottom. Let the chocolate harden before you move onto the next step. You can speed things up by placing your pan in the freezer for 10 minutes.
When the chocolate has completely solidified, spread the pistachio mixture over it 1/4″ from the edge of the chocolate. Spread the mixture evenly. Then top the pistachio layer with the remaining melted chocolate and also spread evenly. The idea is to get all layers pretty even so that when you cut it, the pieces of fudge will look elegant and uniform. :) Return the pan to the refrigerator/freezer and allow to harden completely.
The next step is to cut the pieces of fudge in little diamonds. You can do this by making diagonal slices all the way across from left top to right bottom, and then diagonal slices from the top right to the bottom left. You can place the slices directly into your parchment-lined cookie tin with a spatula.
Now you’re all set to give a delicious, addictive homemade gift. You might not want to give it away once you try it. ;)
Join me tomorrow for another 12 Days of Christmas Picks for the Food and Wine Lover (DAY 10!!) Getting sooo close to Christmas now! Cheers! :)