Yes to Yummy

Tag Archive: frosting

Nutella Frosting

June 15, 2014 Print this page

It’s no secret that I love the combination of chocolate and hazelnuts. But add avocado and slap it on a cake…oh boy, that’s heaven.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for a 2 layer cake or 16 cupcakes

1 cup of dry-roasted hazelnuts

4 soft, ripe avocados

1/3 cup of maple syrup or honey

2/3 cup  of cocoa powder

1 tablespoon of vanilla extract

A pinch of salt

Directions

In the bowl of a food processor, pulse the dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes.

Add in the avocados, maple syrup or honey, cocoa powder, vanilla extract, cinnamon, and salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

Frost on cake, cupcakes, or eat with a spoon!


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Chocolate Chip Nutella Cake (gluten-free, grain-free, dairy-free)

June 14, 2014 Leave your thoughts Print this page

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Well hello!

I’ve been so busy cooking and working on six zillion final tests, projects, and do-dads to mention that I turned sixteen!

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YAAAAAAAAAY! I can now legally drop out of school and drive (with a permit and licensed adult in the car)!

But forget about me. Let’s talk about cake. Chocolate chip nutella cake, to be exact.

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Look at this baby. Two layers of vanilla cake with chocolate chips stuck together by and slathered with chocolate hazelnut frosting. Dream cake? I think yes.

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The best part? You can eat this cake for breakfast. Or lunch. Or dinner. Why? It’s filled with so many good-for-you ingredients: coconut flour, avocados, hazelnuts, dark chocolate, and fresh, local eggs, just to name a few. And while I don’t believe in counting calories or nutrients–what home cook has both the tools and that much patience–I’d estimate one piece of this cake to have between 15 and 20 grams of protein.

While I do not encourage eating the entire cake by yourself, this really goes to show you that your dessert doesn’t have to be loaded with white flour, sugar, and butter to taste good, and eating cake can actually be quite a nutritious experience.

And everyone needs an excuse to eat cake, anyway.

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If you’re ready to make this magical chocolate beast, come with me and let’s get started.

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside.

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This is a big cake, so you’re going to need lots of eggs! Beat 8 of them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes.

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Next, pour in 1 cup of full-fat coconut milk, 1/2 cup-2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar), 2 tablespoons of vanilla extract, and 1 teaspoon of apple cider vinegar. Mix to combine for about a minute, then pour in 1/2 cup of melted coconut oil (I used refined to make it less coconutty).

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Meanwhile,  in a small bowl, sift 1 cup of coconut flour, 1/3 cup of arrowroot powder, 1/3 cup of tapioca powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix 3/4 cups of mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

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Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

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Meanwhile, make the frosting: in the bowl of a food processor, pulse 1 cup of dry-roasted hazelnuts until the texture of nut butter, about 2 to 3 minutes. Then add in the meat of 4 soft, ripe avocados, 1/2 cup of your preferred liquid sweetener, 3/4 cup of cocoa powder, 1 tablespoon of vanilla extract, a pinch of cinnamon, and 1/2 teaspoon of salt. Process to completely combine, about 2 minutes, scraping the bowl down with a spatula halfway through.

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Taste and add more cocoa powder/sweetener if necessary.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

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Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.

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What is your dream birthday cake combination? Leave me a comment here or on Facebook and let me know!


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Yodels (gluten-free, dairy-free, paleo)

May 29, 2014 Leave your thoughts Print this page

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Drake’s snack cakes are making their first appearance on Yes to Yummy.

And these are so good you’ll want to put on suspenders, climb to the top of the Alps, and yodel your little heart out, even though I’m pretty sure these snack cakes aren’t actually Swiss…

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Sweet, decadent, and incredibly chocolaty, my version of the classic is definitely an indulgence. Hinted with coffee, dark chocolate, and good vanilla extract, these cakes are little logs of absolute amazingness. (And each one is unique, too!)

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When I was in fourth and fifth grade, I had a French teacher who spoke to his nine, ten, and eleven year-olds ENTIRELY in French. We maybe understood two words that came out of his mouth (bonjour and au revoir, probably), but that didn’t really matter. What mattered was that we got YODELS during the week before Christmas break.

In France, children supposedly leave their shoes out by the fireplace the night before Christmas, and Père Noël (Father Christmas, like Santa Claus) comes and puts little things in there. We did the same: my French class made shoes out of paper, put them by the shadiest stairs in school, and found Yodels there the next day.

Why Yodels? For Christmas in France, they eat something called a Bouche de Noël, which is essentially a giant Yodel. We weren’t really concerned about the cultural factor, though: we were concerned about usually-contraband chocolate.

Typical pre-pre-teens.

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That is my (extremely) limited experience with snack cakes, which my parents never fed me as a child. I’ve never had a Twinkie, Ding Dong, Ho-Ho, or anything that Hostess/Drake’s makes that sounds vaguely like something sexual. And boy, am I glad. I don’t feel deprived at all.

But I do love Yodels, and I did want to recreate a healthier version. Surprisingly, it was pretty easy! These are also gluten-free, grain-free, dairy-free, nut-free, and paleo-friendly, so pretty much anyone you’re serving this to can enjoy along with you.

Quoth the parents, “These are better than the original!” But of course. We only say yes to yummy in this house.

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Are you ready to get yodeling? I am! Let’s go.

My instructions are adapted from here, and my cake recipe is adapted from The Smitten Kitchen.

Preheat the oven to 350 degrees and line a 9 x 13 jelly roll pan with wax paper. Leave a little hanging from each side of the pan. Grease it well with coconut oil and set aside.

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In a small saucepan, melt 4 ounces of dark chocolate with 1 tablespoon of vanilla extract and 2 tablespoons of strongly-brewed coffee OR 2 tablespoons of hot water mixed with 1 teaspoon of instant espresso powder. Once melted, reduce the heat to simmer and stir frequently to prevent from sticking too much and burning.

Set aside.

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Separate 4 eggs, and in the bowl of a stand mixer, beat the whites with 1/4 teaspoon of cream of tartar and a pinch of salt until stiff peaks form, about 5 minutes. Scrape out the whites into a different bowl and set aside.

Wipe the bowl down and add the egg yolks. Beat until significantly lighter and pale yellow in color, about 5 minutes, then pour in 1/3 cup + 2 tablespoons of unrefined cane sugar (or coconut sugar), ground up slightly in a high-speed food processor or coffee grinder. (This helps prevent crunchy sugar crystals in your final product.)

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Once significantly lightened, add in the melted chocolate mixture to the egg yolks and mix just to incorporate, about a minute.

Using a spatula, scoop about 1/4 of the egg white mixture into the chocolate/egg yolk mixture. Fold GENTLY, and when just a few white streaks remain, add in another 1/4 of the egg white mixture. Repeat this process until none of the egg white mixture remains and the cake batter is light, smooth, and a consistent light brown in color.

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Carefully pour everything into the prepared jelly roll pan and drop on the counter a few times to release any air bubbles.

Bake until you can touch the top of the cake without any residue and a toothpick comes out mostly clean in the center, about 15 to 17 minutes.

Upon exiting the oven, cover the cake in the pan with a damp kitchen towel. Let sit for 10 minutes undisturbed.

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Carefully remove the towel and dust the top liberally with cocoa powder. Use a small, sharp knife to loosen the cake from its pan, then rip off a piece of wax paper and dust it with cocoa powder, too. Place the piece of wax paper on top of the cake and quickly flip it over. Pull the pan away from the cake and take off the bottom piece of wax paper (the one it was baked with) that’s now on the top.

Dust the top with cocoa powder and cut the cake in half going towards you (you’re cutting the longer side in half). You should now have two rectangles that are each approximately 9 x 6.5 inches.

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Rip off another sheet of wax paper about twice as long as a cake piece and dust it with cocoa powder. Transfer one of the halves of cake to the new sheet of wax paper and fold half of the sheet of paper over the cake. Roll the cake as tightly as you can between the two layers of wax paper. (You’re rolling the short side along the long side, if that makes sense.)

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Repeat the same for the other cake piece and let cool at room temperature for 45 minutes.

Meanwhile, make the frosting.

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In the bowl of a stand mixer, whip together 1/2 cup of palm shortening (or butter) with 1/3 cup of coconut nectar, honey, or maple syrup, 2 tablespoons of arrowroot powder, 2 teaspoons of coconut flour, 1 tablespoon of vanilla extract, and a pinch of salt. Once light and creamy (it takes about 5 minutes), turn off the mixer and set aside.

When the 45 minutes are up, gently unroll the cake pieces. They will likely break and you will want to cry, but don’t worry! They look really pretty all rolled up–you’ll barely notice the cracks–and the frosting acts like a nice glue.

Using an inverted spatula, spread the frosting all over the cake pieces. You want a good layer, but don’t make it too thick, or your cake rolls will become cake globs. Once frosted, roll up the cake pieces again using the wax paper, applying tight pressure as you go.

When rolled, let the cake pieces hang out in the fridge for half an hour to firm up, then slice each one into four tiny pieces.

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In the meantime, melt 1 cup of dark chocolate chips with 3 tablespoons of coconut oil and line a big baking sheet with parchment paper and a wire rack on top. Remove from the heat and, using two forks, carefully lower one piece of the cake roll into the melted chocolate. Make sure it’s well-covered, then transfer to the wire rack. Repeat with the rest of the pieces, then let harden for 15 minutes.

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Repeat the same process one more time, only this go-around, let the chocolate-covered cake pieces sit directly on the parchment paper. Let harden in the fridge overnight for the best crunchy versus cakey consistency.

Can you say YODEL-EH-HE-HOO?!

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What is your favorite snack cake? Leave me a comment here or on Facebook and let me know!


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Yodels

May 26, 2014 Print this page

Drake’s snack cakes are making their first appearance on Yes to Yummy. And these are so good you’ll want to put on suspenders, climb to the top of the Alps, and yodel your little heart out, even though I’m pretty sure these snack cakes aren’t actually Swiss…

Ingredients

Prep Time 2 hr
Cooking Time 15 min
Total Time 2 hr 15 min
Yield 8 Yodels

FOR THE CAKE:

4 ounces of dark chocolate

1 tablespoon of vanilla extract

2 tablespoons of strongly-brewed coffee OR 2 tablespoons of hot water+ 1 teaspoon of instant espresso powder

4 eggs, separated

1/4 teaspoon of cream of tartar

A pinch of salt

1/3 cup + 2 tablespoons of unrefined cane sugar (or coconut sugar), ground up slightly

Coconut oil, for greasing

Cocoa powder, for dusting

FOR THE FROSTING:

1/2 cup of palm shortening (or butter)

1/3 cup of coconut nectar/honey/maple syrup

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

1 tablespoon of vanilla extract

A pinch of salt

TO ASSEMBLE:

1 cup of dark chocolate chips

3 tablespoons of coconut oil

Directions

FOR THE CAKE:

Preheat the oven to 350 degrees and line a 9 x 13 jelly roll pan with  wax paper. Leave a little hanging from each side of the pan. Grease it well with coconut oil and set aside. 

In a small saucepan, melt the dark chocolate with the vanilla extract and coffee. Once melted, reduce the heat to simmer and stir frequently to prevent from sticking too much and burning.

Set aside.

In the bowl of a stand mixer, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form, about 5 minutes. Scrape out the whites into a different bowl and set aside.

Wipe the bowl down and add the egg yolks. Beat until significantly lighter and pale yellow in color, about 5 minutes, then pour in the sugar.

Once significantly lightened, add in the melted chocolate mixture to the egg yolks and mix just to incorporate, about a minute.

Using a spatula, scoop about 1/4 of the egg white mixture into the chocolate/egg yolk mixture. Fold GENTLY, and when just a few white streaks remain, add in another 1/4 of the egg white mixture. Repeat this process until none of the egg white mixture remains and the cake batter is light, smooth, and a consistent light brown in color.

Carefully pour everything into the prepared jelly roll pan and drop on the counter a few times to release any air bubbles.

Bake until you can touch the top of the cake without any residue and a toothpick comes out mostly clean in the center, about 15 to 17 minutes.

Upon exiting the oven, cover the cake in the pan with a damp kitchen towel. Let sit for 10 minutes undisturbed.

Carefully remove the towel and dust the top liberally with cocoa powder. Use a small, sharp knife to loosen the cake from its pan, then rip off a piece of wax paper and dust it with cocoa powder, too. Place the piece of wax paper on top of the cake and quickly flip it over. Pull the pan away from the cake and take off the bottom piece of wax paper (the one it was baked with) that’s now on the top.

Dust the top with cocoa powder and cut the cake in half going towards you (you’re cutting the longer side in half). You should now have two rectangles that are each approximately 9 x 6.5 inches.

Rip off another sheet of wax paper about twice as long as a cake piece and dust it with cocoa powder. Transfer one of the halves of cake to the new sheet of wax paper and fold half of the sheet of paper over the cake. Roll the cake as tightly as you can between the two layers of wax paper. (You’re rolling the short side along the long side, if that makes sense.) 

Repeat the same for the other cake piece and let cool at room temperature for 45 minutes. 

FOR THE FROSTING:

In the bowl of a stand mixer, whip together the palm shortening with the liquid sweetener, arrowroot powder, coconut flour, vanilla extract, and salt. Once light and creamy (it takes about 5 minutes), turn off the mixer and set aside. 

TO ASSEMBLE:

When the 45 minutes are up, gently unroll the cake pieces. They will likely break and you will want to cry, but don’t worry! They look really pretty all rolled up–you’ll barely notice the cracks–and the frosting acts like a nice glue.

Using an inverted spatula, spread the frosting all over the cake pieces. You want a good layer, but don’t make it too thick, or your cake rolls will become cake globs. Once frosted, roll up the cake pieces again using the wax paper, applying tight pressure as you go.

When rolled, let the cake pieces hang out in the fridge for half an hour to firm up, then slice each one into four tiny pieces.

In the meantime, melt the dark chocolate chips with the coconut oil and line a big baking sheet with parchment paper and a wire rack on top. Remove from the heat and, using two forks, carefully lower one piece of the cake roll into the melted chocolate. Make sure it’s well-covered, then transfer to the wire rack. Repeat with the rest of the pieces, then let harden for 15 minutes.

Repeat the same process one more time, only this go-around, let the chocolate-covered cake pieces sit directly on the parchment paper. Let harden in the fridge overnight for the best crunchy versus cakey consistency. 


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Chocolate-Glazed Doughnuts (gluten-free, dairy-free, nut-free)

March 4, 2014 1 Comment Print this page

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Who doesn’t like doughnuts? Because, um, I LOVE them.

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When I was younger, Dunkin Donuts was a special morning treat. At 7:30 A.M., I’d crawl into my parents’ bed and innocently say, “Can we get doughnuts?” My dad or mom would then reluctantly roll out of bed, throw on some clothes, and drive over to get me a chocolate-glazed doughnut with sprinkles. Sure, on occasion I’d get a strawberry-glazed one, or a bunch of munchkins instead, but my go-to was always the tired-and-true chocolate-glazed.

I haven’t had a real doughnut in eons–mostly because of the unpronounceable ingredients hidden beneath that friendly brown sheen. Out of curiosity, I went on the Dunkin Donuts website to see what was actually in the treat I used to love. Here’s what was listed:

Donut: Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron as Ferrous Sulfate, Thiamin Mononitrate, Enzyme, Riboflavin, Folic Acid), Palm Oil, Water, Dextrose, Soybean Oil, Whey (a milk derivative), Skim Milk, Yeast, Contains less than 2% of the following: Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Defatted Soy Flour, Wheat Starch, Mono and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Soy Lecithin, Guar Gum, Xanthan Gum, Artificial Flavor, Sodium Caseinate (a milk derivative), Enzyme, Colored with (Turmeric and Annatto Extracts, Beta Carotene), Eggs; Glaze: Sugar, Water, Maltodextrin, Contains 2% or less of: Mono and Diglycerides, Agar, Cellulose Gum, Citric Acid, Potassium Sorbate (Preservative), Artificial Flavor.

I’m sorry, but what’s iron as ferrous sulfate? Sodium stearoyl lactylate? And what does “artificial flavor” mean? I’m not even sure this doughnut is a food anymore.

If there was a Yes to Yummy Donuts, here’s what the ingredients would be instead:

Donut: Coconut flour, arrowroot powder, sweet rice flour, baking powder, baking soda, salt, honey, full-fat coconut milk, eggs, coconut oil, vanilla extract. Glaze: Dark chocolate, confectioner’s sugar, coconut milk, coconut oil, vanilla extract.

See how much smaller (and simpler) the list is? And–I promise–these doughnuts taste just as good, if not better. Forget the naysayers: these ROCK.

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Ready to make these tasty babies? I hope so. Let’s get started.

Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.

In a large bowl, lightly beat 2 eggs with 1/3 cup of full-fat coconut milk and 3 tablespoons of honey (or other liquid sweetener) until homogeneous, then pour in 2 teaspoons of vanilla extract and 2 tablespoons of coconut oil, melted, and whisk to combine.

In a separate bowl, sift together 1/4 cup of coconut flour, 1/4 cup of arrowroot powder, 1/4 cup of sweet rice flour (also called mochi), 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a generous pinch of salt. Stir to combine.

A side note: as many of you may or may not know, I have recently adjusted how I eat, consuming less meat and not shunning grains and legumes. With my new open-minded approach, I’ve discovered sweet rice flour, which gives baked goods an excellent stretch without any weird gums or powders. In the spectrum of the starch world, rice is pretty safe, at least in my book. If you’d like to leave it out, I’d recommend replacing it with 1/4 cup of tapioca powder, which should provide some of the elasticity you’re missing; however, it won’t be the same.

Back to baking. Pour the dry ingredients into the wet ingredients and stir to combine.

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Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.

Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.

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In a small saucepan over medium-low heat, melt 2 ounces of dark chocolate chips with 1 tablespoon of coconut oil. Once both are completely melted, whisk in 1/3 cup of confectioner’s sugar (I got the organic kind made with tapioca starch instead of cornstarch), 1/2 teaspoon of vanilla extract, and 2 tablespoons of coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.

Not into confectioner’s sugar? Use a liquid sweetener of choice, though I’d go for either honey or coconut nectar because they’re stickier and will help the glaze hold together better.

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Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.

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Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?

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What is your favorite childhood dessert? Leave me a comment here or on Facebook and let me know!


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