Banana Coconut Mini Donuts

On Friday night for dinner I had 1/2 a leftover chile relleno and 4 of these.

Yes, I said 4.

Don’t look at me like that.

Now do you see why?

These are itty-bitty and perfect for popping in your mouth one after another.

I made them using this, a birthday gift (thanks Ben & Amanda!)

Banana Coconut Donuts very slight adapted from Bakingdom

for 3 dozen mini-donuts

Ingredients:

• 2 very ripe bananas
• 2 T buttermilk
• 1 t vanilla extract
• 1 c cake flour
• 1/2 t baking soda
• 1/4 t baking powder
• 6 T coconut spread, at room temperature
• 1/2 c sugar
• 1 egg, at room temperature
• 1/4 cup unsweetened coconut

Mash bananas and add in buttermilk and vanilla. Stir and set aside. In another bowl combine flour, baking soda and baking powder, set aside. In another bowl, beat together coconut spread and sugar until fluffy. Add egg, mix until combined. Add some of the flour mixture to the coconut spread/sugar mixture until combined, add some of the banana mixture. Alternate adding flour and banana mixtures until it’s all combined. Gently stir in coconut at end.

Place mixture in a ziploc bag (cup the end off) and pipe into preheated donut maker*. Cook until golden in color, about 7 minutes.

*Alternately preheat oven to 350, pipe donut mixture into well-greased donut pan. Cook for about 10 minutes or until golden in color.

Glaze

Ingredients:

• 1/2 c confectioners sugar
• 2 t milk
• food coloring
• sprinkles

Combine sugar and milk and whisk until thoroughly mixed. Add food coloring. Dip donuts in glaze as soon as they are cool enough to handle (but still warm). Add sprinkles.

Enjoy.

White Chocolate Covered Crispy Peanut Butter Eggs

{Happy Easter (if you celebrate)}

It’s been a beautiful day here and I’ve enjoyed way to many a few of these white chocolate covered crispy peanut butter “eggs”. Inspired by these.

Now I’m off to eat “real” food.

No need for takeout

I love scallion pancakes. I love their flaky texture and the spicy yet mild flavor. If I see them on a menu, I MUST order them. It has always occurred to me that they can’t be that difficult to make. The concept is simple… dough and scallions, flattened into a pancake and pan-fried. I finally picked up a bottle of sesame oil and headed into the kitchen to whip some up for dinner. There are only a few ingredients:

Flour, water, sesame oil (not pictured) and of course… scallions.

Scallion Pancakes (Serves 4 @1 pancake per serving)

1 cup boiling water

2 cups flour

1 cup chopped scallions

Sesame oil for pan-frying

Instructions: Heat water to boiling then pour into flour. Mix with wooden spoon until it forms a dough. Break off about 1/4 of dough ball. Roll out flat on floured surface. Dump 1/4 cup of scallions on pancake, spread around. Roll pancake so it’s long and “snake-like”. Then roll again, starting from one end, so it looks like a snail or cinnamon bun. Roll out flat again. *This step distributes the scallions throughout the pancake. Using spatula, carefully drop pancake into heated sesame oil. Pan-fry on each side until it’s lightly browned and crispy.

Serve with soy sauce or dipping sauce of your choice.