Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination. 

Chocolate Donuts with Orange Glaze {gluten-free}

Have I ever told you about how my husband refuses to use the correct name for the cooling rack? He insists on calling it the “drying rack”, and whenever I ask him to get out the cooling rack, he corrects me. And every time I make sure I let him know that he’s wrong. The drying rack is for dirty dishes; the cooling rack is for delicious baked goods.

Chocolate Donuts with Orange Glaze {gluten-free}

At this point he (obviously) knows the difference, but I’m pretty sure finding ways to annoy me is his favorite past time. In fact, I’m pretty sure everyone who knows me gets a deep sense of joy out of getting a rise out of me. Probably because I make it so easy. I am the first one to get all fired up about things that absolutely don’t matter. I think they call that “dramatic”.

Chocolate Donuts with Orange Glaze {gluten-free}

So, this morning I made donuts. I never make things the day I post them, but this is what happens when I sign up for things. I forget all about them until, like, the day before, and then I’m like “Oh crap, I have to make donuts”. Anyway, I made donuts, argued my husband about the term for the rack where I placed the donuts, ate the donuts (totally the best part), and, well, here I am. Sharing donuts with you.

Chocolate Donuts with Orange Glaze {gluten-free}

This month’s theme for The Recipe Redux is good luck foods for the new year. Apparently, I live under a rock because I didn’t even know that was a thing, but luckily Google told me that round foods symbolize good luck, and in my opinion chocolate always means good luck, so I made you round, chocolatey good luck charms, and they are unbelievably good. They are the softest, fluffiest donuts I have ever made, and they are 10 million times better than so many of the dry, deep-fried cake donuts I’ve tasted before. Seriously, I would choose these instead any day, and I am usually one that believes the deep fryer automatically makes everything taste better. ;)

Chocolate Donuts with Orange Glaze {gluten-free}

The bright orange flavor of the glaze is the perfect contrast to the rich chocolate, and the recipe all comes together in about half an hour, so it’s easy to make at the last minute if you have guests, and want to give them a little treat. We had my family over for brunch this morning, and everyone was super impressed with these! My mom kept talking about how “professional” they were. Then my brother proceeded to eat 3. I don’t blame him.

Chocolate Donuts with Orange Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 2 dozen

Serving Size: 1 donut

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Ingredients

  • 4 oz dark chocolate
  • 1 tbsp coconut oil
  • 1 1/4 cup gluten-free baking blend (or white whole wheat flour)
  • 1/2 tsp baking soda
  • 1 tsp cornstarch
  • dash salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup reduced fat buttermilk
  • 2 tbsp applesauce
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 heaping cup powdered sugar
  • 4-6 tbsp fresh orange juice

Instructions

  1. Preheat oven to 325. Spray donut pan with nonstick spray. Set aside.
  2. Place dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on increments of 30 seconds stirring after each until melted. Let cool while preparing other ingredients.
  3. In a medium bowl, combine baking blend, baking soda, cornstarch and salt. In a large bowl, beat together brown sugar, egg, buttermilk, applesauce and vanilla. Slowly beat in melted chocolate, then beat in dry ingredients until just combined.
  4. Fill donut molds about 3/4 and smooth out with a spoon. Bake for 11-13 minutes until set and donut springs back when gently pressed with your finger. Place donut pan on a wire rack and cool completely. Once cooled, remove from pan.
  5. To make the glaze, place powdered sugar in a medium bowl. Slowly add orange juice 1 tbsp at a time stirring constantly until glaze reaches desired consistency. I went with a thinner glaze for this donut. Thickness will depend on liquid added. It is important to go slowly and mix thoroughly before adding more liquid. If you find you glaze is too thin, add more powdered sugar until it reaches your desired consistency. Drizzle glaze onto donuts and let set until dry, about 10 minutes. Store in an airtight container for up to 5 days. Donuts will stay fresh best if you store them unglazed and glaze before serving.
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Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Good morning! Is it morning where you are? It’s totally not here, but these muffins make me feel like morning. That probably sounds weird. Not just because they’re muffins. Muffins are more an afternoon snack than breakfast for me. They just make me feel like morning. Like cool, crisp autumn morning on the porch. I wish I had a table and chairs on my porch. A table and chairs just for muffins.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

Perfectly imperfect muffins. Not at all smooth like your normally think of, but with a little character and personality, and a whole lot of flavor. You see pumpkin and banana are known for making perfectly *gross word*, soft, and tender baked goods. Put them together, and it only gets better. Add some melty dark chocolate, and you’ve got the stuff dreams are made of.

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

The muffins practically melt in your mouth. No dry, cakey-ness (Okay, serious how do you spell that word?? I get a red squiggly line every time with no suggestion. Rude.) that you would expect from a health(ier) muffin. Sometimes I don’t like pumpkin in cookies because it makes them taste like, well, muffins–which is why pumpkin muffins are just perfect!

Pumpkin Banana Chocolate Chip Muffins #glutenfree #vegan

These are super simple and easy to make, and a perfect fall treat to have around on Thanksgiving or any get together. That is if you don’t eat them all before your family and friends arrive. ;)

Pumpkin Banana Chocolate Chip Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 dozen

Serving Size: 1 muffin

Pumpkin Banana Chocolate Chip Muffins

Vegan and gluten-free ultra soft pumpkin banana muffins overflowing with melty dark chocolate chips. The perfect treat for a crisp fall morning.

Ingredients

  • 2 cups gluten free baking blend
  • 1 1/2 tsp pumpkin pie spice
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • dash salt
  • 2 extra ripe bananas, mashed
  • 2/3 cup pumpkin puree
  • 2/3 cup brown sugar
  • 1 1/2 tsp vanilla
  • 1 cup dark chocolate chips (I a combination of mini and full size)

Instructions

  1. Preheat oven to 425. Line muffin tins with paper liners and spray liners with nonstick spray. Do not skip this step--lower fat items will stick if you don't use spray.
  2. In a medium bowl, whisk together baking blend, pumpkin pie spice, cornstarch, baking powder and salt.
  3. In a large bowl mix together banana, pumpkin, brown sugar and vanilla until combined. Stir in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips.
  4. Evenly divide batter between prepared muffin tins. Bake for 5 minutes, then lower heat to 350. Continue baking until a toothpick inserted in the center comes out mostly clean with just a few crumbs, about 12-15 minutes. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
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Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds. Do you love pumpkin as much as I do? Check out my other pumpkin recipes.

Pumpkin Waffle French Toast #glutenfree

You know what I don’t really understand? When people eat brunch at 2 pm. I mean isn’t the entire point that it’s supposed to be between breakfast and lunch? You know, because you sleep past breakfast. Well, I don’t. I have an internal clock and 6:30 is considered sleeping in for me. When I say brunch, I mean 10am and that’s like…we’re eating at 10am because I’ve been up for 4 hours and could have already eaten, and then been hungry again by now. I’ve always had a big appetite.

Pumpkin Waffle French Toast #glutenfree

And I’m not one of those easy going hungry people either. Nope. Cranky, irritable, and hangry (hungry/angry) is more my style. Not to mention dramatic. I can’t even tell you how many times I have told Steve that I was “literally starving to death” or that “I have never been so hungry!”

Pumpkin Waffle French Toast #glutenfree

10am really is the right time. Wake up, drink coffee, start cooking, and by the time you’ve become a fully developed human being (it takes me a workout, or at least an hour), people start arriving, and you’ve become at least mildly pleasant.

Pumpkin Waffle French Toast #glutenfree

So let me explain this french toast to you. It’s really pretty simple. You take a waffle–any waffle, but preferably this pumpkin one–and you soak it in some French toast batter (do you call it batter? it’s not really a batter? you get the point…) for an hour or so, then you just pan fry it up like regular french toast. It truly is the best of all breakfast worlds. A couple things to note: If you use homemade waffles, you want them to be cooked crispy, and 1-2 days old, otherwise they will get soggy. If you’re using a frozen waffle, toast it first.

Pumpkin Waffle French Toast #glutenfree

For our final fall episode of Drink & Dish, Nicole and I went with a harvest brunch (in case my entirely too long rant about brunch time wasn’t an indication…). Nicole makes a delicious pumpkin chai latte that is so warm and comforting, it will knock your socks off! Also, don’t forget to subscribe to Drink & Dish on YouTube!

In addition, I have an important announcement! After hearing that many of you were worried about completing the Drink & Dish video challenge in the time allotted, we have decided to extend it all the way to New Years! We really want to see as many people as possible succeed with their videos, so you still have plenty of time to enter!

Drink & Dish: Pumpkin Waffle French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 8-10 servings

Serving Size: 1 waffle

Drink & Dish: Pumpkin Waffle French Toast

Light and fluffy gluten-free pumpkin waffles turned into sweet, pumpkin french toast for the best of all breakfast worlds.

Ingredients

    For the pumpkin waffles:
  • 2 cups gluten-free baking blend
  • 1 tbsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Dash salt
  • 1/4 cup pure maple syrup
  • 1 3/4 cup reduced fat buttermilk
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 2 tsp vanilla extract
  • For the french toast:
  • 1 cup pumpkin puree
  • 2 eggs + 8 egg whites
  • 2 cups unsweetened almond milk
  • 1 1/2 tbsp vanilla
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp pumpkin pie spice

Instructions

  1. To make the waffles, in a large bowl whisk together baking blend, baking powder, cinnamon, pumpkin pie spice and salt.
  2. In a medium bowl, whisk together wet ingredients. Gently fold wet ingredients into dry until just combined. A few small lumps are fine--you do not want to overmix. Let stand for 10 minutes.
  3. Meanwhile, preheat waffle heater. Spray with nonstick spray. Once batter has rested, cook until lightly browned and edges are crisp, about 10 minutes.
  4. To make the french toast, in a large bowl beat together pumpkin, eggs, almond milk, vanilla, maple syrup, and pumpkin pie spice. Place waffles in a large shallow dish and cover with pumpkin/egg mixture. Cover and refrigerate for 1 hour.
  5. Spray a large skillet with nonstick spray. Cook each waffle until browned and edges crisp, about 5-7 minutes per side. Serve immediately with maple syrup and fresh berries if desired. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

Notes

Best with crisp-cooked day old waffles. You may use frozen waffles or any waffle you'd like. This is a huge recipe that can easily be halved or quartered.

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Apple Cider Donuts with Molasses Dulce de Leche Glaze

Soft and tender apple cider almond meal donuts stuffed with pieces of chopped apple and topped with a molasses dulce de leche glaze. Looking for more donuts? Check these out!

Apple Cider Donuts with Molasses Dulce de Leche Glaze #vegan #glutenfree

Have I ever told you about my honeycrisp problem? Like, Steve told me we were going to have to budget for them. If I had it my way, I would eat them for breakfast, lunch, dinner, and every snack in between. Oh, and of course, in donuts. ;)

Apple Cider Donuts with Molasses Dulce de Leche Glaze #vegan #glutenfree

I don’t know what I’m more excited about–the donuts or the glaze. I loooove the texture of almond meal desserts, especially in donuts, but this glaze is truly unique and over-the-top delicious. They are a match made in heaven.

Apple Cider Donuts with Molasses Dulce de Leche Glaze #vegan #glutenfree

The donuts are ridiculously simple–one bowl, only a handful of ingredients, and just take a matter of minutes. The glaze takes a little bit more time,  but you can make it while your donuts cook and and cool, and it times out perfectly. I love it when things work out perfectly like that. ;)

Apple Cider Donuts with Molasses Dulce de Leche Glaze #vegan #glutenfree

You guys are going to love these donuts. I took them to work so I wouldn’t eat all of them, and even still I kept sneaking in to grab one totally stealing them from all my friends. Whadda jerk, right? ;)

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 dozen

Serving Size: 1 donut

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Soft and tender apple cider almond meal donuts stuffed with chopped apple and topped with a molasses dulce de leche glaze

Ingredients

  • For the donuts:
  • 3 cups almond meal
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • dash salt
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup spiced apple cider
  • 1/4 cup unsweetened almond milk
  • 1 apple, chopped (preferably honeycrisp, but any will do)
  • For the Molasses Dulce de Leche Glaze:
  • 1 can full fat coconut milk
  • 2 tbsp molasses
  • 2 tbsp brown sugar

Instructions

  1. Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
  2. In a large bowl, whisk together almond meal, corn starch, baking powder, salt, cinnamon and brown sugar. Stir in apple cider and almond milk until combined.Stir in chopped apple.
  3. Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Cool completely in pans.
  4. To make the glaze, combine coconut milk, molasses and brown sugar in a small saucepan over medium heat stirring constantly until thick and syrupy, and volume is reduced by about 1/2, approx 30 minutes. Remove from heat and continue to stir for an other minute. Mixture will continue to thicken as it cools.
  5. Glaze donuts immediately before serving. Leftover donuts can be stored in an airtight container at room temperature for up to 5 days. Glaze can be stored in an airtight container in the refrigerator for up to one week.
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Pumpkin Pecan Granola

Pumpkin Pecan Granola #vegan #glutenfree

This morning I went out for a run, and my first thought when I stepped outside was “It feels chilly out”!!!! I practically jumped for joy. There is a warmth in my heart that can only be described as fall, and I don’t intend to stop sharing my love about it any time soon. Forgive me?

Pumpkin Pecan Granola #vegan #glutenfree

Of course I needed a special fall granola. Okay, that’s a lie. I made this in, like, April and thought I should probably wait until fall to post it. I do promise not to post exclusively pumpkin recipes for the next 3 months, but I can’t promise that there won’t be a whole lot of ‘em. ;)

Pumpkin Pecan Granola #vegan #glutenfree

This granola just has a *hint* of pumpkin, so if you’re not as obsessed with the flavor as I am (ummm, WHY NOT), I think there’s a good chance you’ll still enjoy it! Lots of crunchy pecans, a hint of spice, big granola clusters, and soft, sweet dried cranberries. This granola just screams fall, and the flavors complement each other perfectly.

Pumpkin Pecan Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Pumpkin Pecan Granola

Warm and cozy pumpkin spice granola with pecans and dried cranberries is the perfect way to add some fall flavor to your breakfast every morning!

Ingredients

  • 5 cups rolled oats (use gluten-free if applicable)
  • 3 cups pecans, coarsely chopped
  • 2/3 cups almonds, coarsely chopped
  • 1/3 cup milled flax seed
  • 1 tbsp pumpkin pie spice
  • heavy pinch sea salt
  • 3/4 cup pumpkin puree
  • 2/3 cup pure maple syrup
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 cups dried cranberries

Instructions

  1. Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
  2. In a very large bowl, mix together the oats, nuts, flax seed, pumpkin pie spice and salt.
  3. In a small saucepan, warm the pumpkin puree, maple syrup, coconut oil, and vanilla extract until well combined, whisking constantly.
  4. Add the pumpkin mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
  5. Bake until browned and crispy, about 1 hour. Lightly toss granola half way through.
  6. Cool completely. Add cranberries and gently toss to combine. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!
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