My donut obsession continues with this repost (and update) of these A+mazing Baked Chocolate Chai Donuts. I originally tastespotted these treats over on Desserts for Two and have since revamped them gluten & dairy free.
Baked Chocolate Chai Donuts
¾ cup all-purpose flour
¼ cup cocoa powder
¼ cup + 2 tablespoons granulated sugar
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 large egg, beaten
½ teaspoon vanilla extract
¼ cup + 1tablespoon unsweetened applesauce
3 tablespoons almond milk
3 tablespoons vegetable oil
1. Preheat oven to 375, and grease a donut pan with a capacity of 6.
2. In a medium bowl, sift together the flour, cocoa, sugar, baking soda and spices. In a small bowl, whisk together the egg, vanilla, applesauce, milk and oil. Combine the wet and dry mixtures and stir just until no streaks of flour remain. The batter will be thick.
3. Using a piping bag, pipe the batter into each mold
4. Bake for 8 minutes, or until they spring back when touched.
5. Immediately dump the pan onto a cooling rack, and let the donuts cool while making the frosting.
If you have followed this blog for any length of time then you know that peanut butter is my favorite food in the whole wide world! So it goes without saying that peanut butter would be featured prominetly in my first annual cookie countdown. These peanuty peanut butter cookies were born from a very special request from a client. Back when I was just an in home baker a customer asked to have bits of peanut added to his peanut butter cookie order.. I was at first taken aback but after careful consideration it made a lot of sense. What better way to improve on the classic peanut butter cookie then to add peanuts? The addition was perfect! I could go on forever about how amazing these cookies are but I’ll just leave you with the recipe and let you find out for yourself. Happy Baking 🙂
Peanut Peanut Butter Cookies
¼ cup gluten free all purpose flour blend
¼ cup tapioca starch
½ teaspoon baking powder
¼ cup vegan margarine (I like blue bonnet light)
¾ cup cane sugar
¼ cup brown sugar
1 cup creamy peanut butter
1 cup dry roasted unsalted peanuts, crushed
1. Preheat oven to 350 F and spray a cookie sheet with baking spray. In a small bowl
whisk flour and baking powder. Set aside .
2. Using a hand mixer cream earth balance and peanut butter on medium speed. Add
sugar and brown sugar and beat until just blended. Beat in egg then flour mixture until just combined. Be sure not to over mix.
3. Separate dough into 2 inch balls on cookie sheet 2 inches apart on cookie sheet and press lightly with the palm of your hand.
4. Bake until lightly brown around edges about 15 minutes.
And the cakes continue to roll on out in our big, comfy and quaint bakery this past weekend as we baked and Blossom decorated plenty of customs cakes for our ever expanding customer base. Imagination runs wild as Blossom thinks up such gorgeous designs. Everything from WWE wrestling rings to water lily’s, daises, and roses this designer has no bounds. And now with our new spray paint gun the possibilities are truly endless. Check out our weekend in cakes below:
First up was this gorgeous simple yet classic wedding cake for Council Woman Elaine Spaull’s daughters wedding. What a beauty.
Wedding #2 took us all the way to Naples, NY. Oh the places we travel.
Who knew fondant flowers could be as gorgeous as the real thing? Only these taste better.
And last but certainly not least, a PRICELESS reaction for a very special 10 year old fan on his born day! #A+MAZING
We are so honored and thrilled to have completed this mornings wedding cake for our very own Elaine Spaull – Rochester City Council. She has been incredibly supportive and we are so thankful for that. Happy wedding day to her daughter and we can’t wait to see photos! Enjoy this beautiful day. #spaullwedding#roccitycakes
Pssstttt… hey. We have a secret. This week, in honor of our new delicious peanut butter brownie cups, if you buy one, we are giving you a 2nd one FREE! to share with a friend, or your cat… or yourself. We don’t judge. Cause yeah, they’re THAT good! Limited quantities daily, so make sure you get them before they’re gone!
Today is Wednesday and that means only one thing: Cupcake Day at the gluten free chef market and bakery. Stop in and grab one, two or a few of our classic flavors: chocolate, vanilla, carrot. We are open 11:00 AM – 7:00 PM. Of course we have our everyday selection of the following:
Vegan Coconut Sugar Cookies Vegan Chocolate Muffins Granola Cookies Peanut Butter Cookies Fudge Brownies Mini Banana Bread Loaves
We have finally made it! After days, weeks, months, and years of planning the doors of our very first store front open in less than 8 hours. I couldn’t be more thrilled, scared, nervous, and overjoyed! Blossom and I have poured our blood, sweat, and many many tears into opening these doors. My journey has been convoluted, complicated and conflicted to say the least but every single trial, triumph, setback and step up has placed me here at this moment. I literally had a dream that one day a market and bakery would be mine and here I am. Through sheer will and determination as well as the priceless help of many a friend, family, and foe I am realizing this dream and I couldn’t be more thrilled. Thank you for enduring this journey with me. It may not come when you want it but it is always one time! Stay tuned!