Ah, the things we take for granted. I knew we would lose power during Hurricane Irma, but I wasn’t sure when. I decided to tempt fate and make my last use of my oven count. I wanted to bake something sweet to console us during our period of hot, uncomfortable living I knew was not long away.
In a race with time I threw together these delicious vegan doughnuts and while they were baking stirred together a silky chocolate glaze. “Will I make it?” I thought to myself as I worked like mad to make use of what little time remained.
We made it through the baking stage,
the cooling stage and even to the finishing stage before the lights went out. Mission accomplished!!
I like this doughnut recipe from Starr, The Misfit Baker because although the doughnuts are sweet and delicious, they are not over-the-top decadent. They are more like moist little cakes, because they are baked instead of fried, the way most doughnuts are. So we save more than a few calories there.
I like Starr’s recipes overall, because she really strives to keep the ingredients natural, like making her own sour cream from tofu instead of buying the highly processed stuff. I like that.
Click here for the recipe: Chocolate Doughnuts from The Misfit Baker