Hi everyone! Happy Friday!
Last night was September’s supper club and it was a sweet one! The theme this month was desserts, so instead of having an actual meal, everyone made some sort of dessert. A good idea in theory but maybe not so much in practice, but I’ll get to that later…
My mom just gave me a doughnut pan that she had and never used, so I decided to make doughnuts! I made 2 kinds—regular cake doughnuts and gluten free.
For the gluten free, I used coconut flour and loosely based it on a couple of recipes that I had found online. I knew these doughnuts would be more of a test and a ‘back-up’, so I didn’t feel the need to stick exactly to recipes I had found.
Gluten Free Cake Doughnuts – makes 1 dozen
1/2 cup coconut flour
1/4 t salt
1/4 t baking soda
1/4 cup honey
1/4 cup brown sugar
1 T vanilla
1/2 cup coconut oil (or you could use butter)
To make, mix the wet ingredients and dry ingredients separately and then add the wet into dry. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. You will want to remove them from the pan right away (I noticed the ones I left a little bit longer started sticking upon cooling). I just used a mini rubber spatula to remove them which worked really well.
For the regular cake doughnuts, I wanted to stick exactly to the recipe since they were the ones I definitely wanted to use for supper club. I found a recipe for cake doughnuts on Not so Humble Pie and used the recipe without any changes. It called for buttermilk which I had never used and didn’t have. Since I didn’t really want to buy it just for this recipe, I made my own! 1 cup milk + 1 T vinegar. Let it sit for a few and then use however much you need (for example this recipe called for ¾ cup buttermilk so I just used that much of the 1 cup I poured).
Following the pattern of gluten free baked goods, the GF doughnuts were much smaller (didn’t rise) and denser than the non gluten free. I thought both kinds tasted great, but definitely a different taste for each.
Dip in coconut oil (melted) and then cover in cinnamon sugar
Combine 1 cup powdered sugar with ½ T vanilla and 1/8 cup milk. Mix to combine and then dip doughnuts in
Melt ¼ cup chocolate chips with 1 T butter, 1 t water, 1 t corn syrup (I used lite). Once the mixture is melted, dip the top of the doughnuts in chocolate and add sprinkles!
Roll the doughnuts in powdered sugar
As I kid I always loveddddddd glazed cake doughnuts so I wanted to recreate those if possible–not krispy kreme like doughnuts but the old fashioned glazed dunkers-yum! I always have a lot of trouble making frosting/glazes because they always come out way too sweet. This glaze was the same. I only ended up using it on one doughnut because it just tasted too sweet to me. Anyone have any good glaze recipes that are sweet but not overly so? I feel like everything calls for way too much sugar and not enough other stuff.
I thought my least favorite would be number 4 because I never liked powdered sugar doughnuts as a kid….I ended up LOVING this kind. I actually didn’t eat one last night but had a half this morning and it tasted almost exactly like the kind you would buy from the store. I think I might have to make these again and do all powdered sugar!
The chocolate by itself was good—but I didn’t think it went that well with the cake doughnuts.
I think next time I would do cinnamon sugar the same as powdered (don’t dip it coco oil before).
So there you have it! I liked the doughnuts for a first attempt at them, especially considering the fact that they are baked instead of fried and still keep a pretty similar taste to more unhealthy doughnuts.
If you are interested in making your own doughnuts (I think I’m going to try pumpkin doughnuts next), the pans are only 10 bucks or so and can be found at any kitchen store.
On to the rest of the desserts:
Lindsey brought peanut butter pie:
Kristen made Smores bars (recipe from Hungry Runner Girl!) We agreed that Janae definitely knows her desserts:
Jenn made chocolate mousse:
Alex made balls (peanut butter and pretzel truffles)
And I also made these cookies just in case the doughnuts didn’t turn out.
Here is a look at my plate:
For how much all of us love dessert/chocolate/sugar, we didn’t actually eat that much—it just turned into sugar overload after not very long. Especially because we were all drinking wine too. Let’s just say the combo of wine+too much sugar left me feeling not very well this morning.
This is why I say that in theory this was an awesome idea, but in practice it might have been a little bit too much. I didn’t eat as much as I wanted of a lot of the desserts—I don’t even think I could pick a favorite thing because every single thing was delicious, but I honestly could not eat any more sugar. Oh well….now we know!
We also were laughing because all of us made chocolate or rich dishes; no one made any desserts with any fruit or anything lighter. I guess we all love our chocolate!
What do you guys think—does a dessert supper club sound like a great idea or a horrible one? Do you prefer fruity or chocolatey desserts? I prefer chocolatey every time
See you guys on Sunday!