I have a confession to make. I am addicted to my donut pan! I picked one up last weekend at Mile’s Cake and Candy Supplies in Clinton Township and I am so glad that I did. It is so much fun to work in the kitchen with my daughter making these healthy-ish gluten-free baked donuts. I went with a 6-cavity donut pan from Wilton. Wilton is a trusted source when it comes to baking supplies so I felt very confident purchasing this pan for the Give It A Whirl Girl kitchen. I did not use this pan for the recipe below but it would be best going with this pan. I used a flexible heart-shaped silicone mold with the donuts in the recipe and they were difficult to remove from the mold. So trust me here, go with a Wilton pan. You will thank me later. The cooking times are the same for either pan.
We went a little overboard decorating these devil’s food donuts. We gave these donuts a generous sprinkling from 3 different jars of rainbow sprinkles. Why? Because variety is the spice of life. Gotta have my sprinkles right?!! We did not eat these sugar skulls, they were just for decoration.
Instead of using an actual egg we created our own “eggs” with ground flaxseed. For these you place 4 tablespoons of flax in a coffee grinder and grind them up. When these 4 tablespoons of ground flax are married to a half-cup of water this results in an egg-like mixture. Just whisk away and wallahh… flax eggs! They are vegan and paleo friendly. You can also do the same with chia seeds. So if you are ever out of eggs just bust out your flax or your chia and make your own eggs!
1/2 cup vegan dark chocolate chips (I used Enjoy Life)
1 tablespoon coconut oil.
Preheat the oven to 350 degrees.
While oven is heating up prepare your flax “eggs”. Place 4 tablespoons of flaxseed into a coffee grinder and grind them up. Place grounded up flax into a bowl and add 1/2 cup water. Whisk it up. Allow it to sit for a few minutes and it will get an egg-like texture.
Work on dry ingredients first. Place coconut flour, cacao powder, baking soda, and salt into your stand mixer and mix until well combined.
Now for the wet ingredients… add your flax “egg” mixture, coconut oil (1/3 cup), and maple syrup. Mix until well incorporated.
Fill donut pan cavities up 2/3 of a way to the top of the mold. They will puff up while baking in the oven.
Bake for 16-18 minutes at 350 degrees.
Remove donuts from the oven and allow to cool.
Prepare your chocolate glaze by placing 1/2 cups of chocolate chip and 1 tablespoon of coconut into a bowl. Microwave in 15-second increments. Continue stirring the chocolate and oil until completely melted.
Dip your donut in the glaze. Allow it to see a few minutes for the glaze to set up.
Eat and enjoy!
Have you ever made your own homemade baked donuts? How do you enjoy yours? Do you think this is something you would like to try? Leave me a comment and let me know. I would love to hear from you!
If you are interested in creating your donuts you can pick them up at Amazon.
DISCLAIMER: THIS POST CONTAINS AMAZON AFFILIATE LINKS. I DO RECEIVE A SMALL COMMISSION IF ITEMS ARE PURCHASED THROUGH THESE LINKS. ALL OPINIONS STATED HERE ARE MY OWN.
My husband has a new work schedule which clears his Fridays and Saturdays for family togetherness time. The last two days were full of fun and there were so many cooking/baking frenzies happening over her in the Give It A Whirl Girl kitchen! My family gets so much pleasure a food-filled weekend. This will be an ongoing series of our weekend adventures. More to come soon! Our two days together kicked off on Friday morning with some Unicorn French Toast. I have a major weakness for paleo-friendly French toast. I am always brainstorming some new ways to prepare it. It actually might just be “paleo-ish” and “healthy-ish” because I just had to add a sprinkling of candy sprinkles on there… another major weakness of mine. This was a total blast to make for breakfast and even more fun to sit down, eat, and enjoy it! I think this was next-level French toast because for this batch I made a vanilla custard batter to dip & soak the bread slices in.
Unicorn French Toast for breakfast! YUMMY
Miles Cake & Candy Supply
Later on that day (Friday) I had my husband chauffeur me to the baking supply shop in Clinton Township~ Miles Cake & Candy Supply. I used to visit this store often when I made resin jewelry. I would shop there for sprinkles to preserve in the resin. Now that phase of life is done and over with and I am buying these things for actual baking! I went there with the intention of purchasing a donut pan and I did score a nice pan from Wilton. It is a six cavity mold so you end up with a half-dozen of baked donuts.
Milestone Grill Restaurant
Friday evening we were looking for a new place to dine at. We found a coupon for a restaurant in Eastpointe, MI I and it was the Milestone Grill. Our meals there were quite disappointing if I am going to be blunt about it. I ordered some baked whitefish with a cup of lobster bisque. When I see lobster bisque as an option I do get quite giddy and excited about it. Oh man… my soup came out and I then discovered (and I am certain of this) that it was FAUX LOBSTER! You know, like the fake crab stick meat. Yeah. Ugh. I recently ordered lobster biqsue at Nino Salvaggio’s and that soup was chockful of big lobster meat pieces. That bowl of soup there was just divine. The soup at Milestone Grill was a major letdown.
My baked whitefish was just ok to me. Pretty bland if you ask me and also my steamed vegetables looked quite dull. Joe had some chicken fajitas. When you order fajitas you expect Spanish rice. They served the fajitas with a RICE PILAF with peas and carrots in it. What???
Rochester Mills Milkshake Stout
I do have one nice remark about that place… my beer was great! I ordered a Rochester Mills Milkshake Stout. Boy, was it ever good! I have tried their other beers in the past and they never disappoint. Any kind of stout with a dessert-like flavor is right up my alley of the tasty department… wink wink!
Homemade chocolate donuts with the Wilton Donut Pan
Saturday started off with me whipping out my new Wilton donut pan. I could not wait to use it. I found a recipe at Elana’s Pantry and used that for inspo. So shoutout to Elana’s Pantry for the amazing recipe.
The recipe called for four eggs. I only had two eggs to work with so I ended up making my own “egg”. Did you know that you can use chia seeds in place of eggs in a recipe? You need 1 tablespoon of chia seeds for each egg. You add three tablespoons of water to that and let it soak for a bit.
If you ever had a devil’s food Entenmann’s donut these sure did resemble that as far as the taste goes. The great thing about these donuts for me is that they are gluten-free. I used coconut flour to make them. I am pretty fond of coconut flour being used in recipes. I think it injects a great flavor into the final product. I used a generous scoop of LivFit Cacao Powder in the donuts. Cacao powder is an incredible superfood with some wonderful health benefits so I am excited to use it in my recipes.
Taking my Thunderbird Bars to Eastern Market in Detroit
The remainder of our Saturday was all planned out to head down to the city (Detroit) to go check out Eastern Market. I packed up my camera bag and brought along some of my Thunderbird Bars for the journey. I also had some of the ThunderKids Bars so I brought that along for my daughter, Chloe. It was our first time trying them and they were simply delicious. They offer a great line of bars with healthy and nutritious ingredients… real food! Their flavor combinations are quite unique. They are also filling. They are perfect for fueling your next adventure. I look forward to trying out the rest of my sampler pack.
We always love to visit MooTown Creamery during a visit to Eastern Market. I ordered a Maple Bourbon scoop, which I believe was paleo! How often do you find options like that at an ice-cream shop? I was so excited to see that and I was very pleased with the taste! Two thumbs up!
Vegan and Gluten-free ice-cream options
Maple Bourbon ice-cream
Eastern Market veggie haul!
After our ice-cream pitstop, we went to the sheds to look for some gorgeous fruits and veggies. Eastern Market is the place to be if you want great deals on great foods! You can check out my awesome haul in the photo below. I am most excited about those purple carrots. I was hoping to find them there and I scored a batch. I am going to serve them as a side dish with an herbed ghee sirloin steak.
One of my favorite places to go! Heidelberg Project in Detroit
We always make it a priority to stop at the Heidelberg Project during our Detroit day-trips. Tyree Guyton is constantly adding to this outdoor art installation. It truly is something that everyone should witness at least once in their lifetime.
Homemade from-scratch PIZZA!
It was a long day that made me feel a bit tired when I arrived home but I was bound and determined to make my family a couple made-from-scratch gluten-free pizzas. I had a bag of Bob’s Red Mill Pizza Crust Mix and it was simple and easy to use.
I also love to make my own sauce. I use Muir Glen tomato sauce and Muir Glen Tomato Paste to make a nice, zesty sauce. I used my pizza seasoning packet that I picked up at Eastern Market. Spice Miser made the seasoning and it was a great blend! I would have never thought to add anise and rosemary to my pizza sauce but it gave it a great flavor and it was the best pizza sauce I have made to date.
My family of 3 ate both 12 inch pizzas with one last slice leftover. We were too stuffed to eat that lone piece. Making a from-scratch pizza is a long process that requires dedication and time. It sure is rewarding though to sit down and enjoy your kitchen creation. To me, a homemade pizza is edible art!
My daughter, Chloe, also helped me make this pizza. It was her first time helping out with a pizza. I am spending more and more time with her in the kitchen. I see her passion for cooking and baking and it warms my heart and soul. She is my little foodie sidekick. For an 8-year-old child she has experienced a vast array of foods. She eats with an open mind and I am so proud of her! She currently wants to become a pastry chef. We owe that all to the Netflix show, Sugar Rush. We love watching that show together. She also loves Nailed It but we watched every episode of that already. She loves the show so much that she told me it is her birthday wish for me to make it onto the show. That would totally be a dream come true!
Carrot Cake Donuts
It is currently Sunday morning and I started the day off with a bang in the kitchen. I made some carrot cake donuts but my glaze was too thin. I can assure you that they were tasty because I ate two of them. I used one of my purple carrots to top the donuts and it really does look like chopped bacon! This recipe was inspired by Paleo Hacks. They are a great resource for paleo recipes.
Maranatha Almond Butter Fruit-Loaded Toast
Last but not least, Chloe had a piece of toast with some chocolate Maranatha almond butter on it. I also added some strawberries, raspberries, blueberries, and blackberries to it. She is a big fan of toast like this. I know avocado toast is all the rage these days but for her it is berries, berries, and more berries!
I always love to crank out a great Sunday dinner but I have not made up my mind yet. It is either going to be an orange duck or sirloin steaks.
Wow! What a long post! If you made it this far, thank you so much for reading. I truly appreciate and love all of my readers. I am hoping to make this blog into something so fantastic someday. It is baby steps all of the way there. Thanks to all who are holding my hand to get to that destination with this blog. XOXO
THIS POST CONTAINS AFFILIATE LINKS. I DO RECEIVE A SMALL COMMISSION IF ITEMS ARE PURCHASED THROUGH THESE LINKS (no extra cost to you). ALL OPINIONS STATED HERE ARE MY OWN.
I am not a medical professional or certified nutritionist and all posts and recipes are not to be taken as medical advice. Statements here are for informational and entertainment purposes only and not to be taken as medical or dietary advice. My readers assume full responsibility for their actions and should consult with a medical professional if there are any dietary concerns or issues.
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