What's better than donuts and coffee? Donuts with coffee *in them*!
I couldn't be more excited to share this post with you today. If you know me, you know that I love donuts. In my world, there are few things more sinfully satisfying than a hot donut fresh out of the frier and a cup of perfectly brewed black coffee to start my day. I've tried to make them before and failed miserably, but this time, I think I nailed it.
When I spent a summer in Galway, I was smitten with the Donut Man, who sold cinnamon-kissed rings of fried heaven for 50 cents. He was only at the farmer's market one day a week, so I made sure to make our time together count....by buying an entire bag of donuts to last me the week until we met again. When I flew back to the US, there was a donut-shaped hole in my heart.
When I moved to Philly, I fell hard for a new donut shop that made hot donuts to make your knees buckle and also brewed some pretty solid coffee. It was a 30+ minute bike ride across the city, but despite the distance, I found myself sitting at the counter with a donut and coffee in hand every weekend. It wasn't just about eating for me. I loved parking myself on a stool at the counter and watching bliss wash over customer's faces as they savored that first bite. I wanted in on that, but I still hadn't a clue how to make a good donut.
Though I live in New England now, I can recreate that first-bite bliss at home for my friends and family thanks to Keurig Green Mountain and a baked donut pan. When I tried Green Mountain Island Coconut coffee for the first time, I instantly thought of some amazing coconut donuts I'd eaten last spring. These donuts are dark, moist and fudgy with a rich hint of coffee and a lovely coconut undertone. I was worried that the coconut flavor would either be lost or overpowering, but it strikes a perfect balance thanks to the addition of coconut oil. Best of all, they're vegan and gluten-free and you won't be able to tell! (I gave them to my mom, a very picky eater, and she ate one without knowing and then asked for another!)
Green Mountain's new flavor, Island Coconut, is the perfect way to ring in spring. The rich flavor of coffee and the tropical taste of coconut will have you thinking about sunshine and warm weather to come. After the treacherous winter we've had this year, warm thoughts and hot coffee are exactly what I need to start my day and welcome spring!
Be sure to look for Green Mountain Island Coconut Coffee in stores beginning March 24th. I've also teamed up with Keurig Green Mountain and a lovely group of New England and New York-area bloggers to give you a chance to win some Green Mountain Island Coconut Coffee and a beautiful white Keurig (say it with me now...OoOoOoH!). The giveaway ends on March 27th, so use the rafflecopter to enter (you'll find it after the recipe for these guys!).
Good luck & happy baking!
Check out these delicious recipes from my friends:
Dark Chocolate Coconut Coffee Donuts
Author: Kelly Vass
Makes: 12 regular baked donuts or 18 mini baked donuts
For the donuts:
- 1 cup sweet white rice flour
- 3/4 cup sorghum flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup organic brown sugar
- 2/3 cup Dutch process cocoa powder
- 6 tablespoons hot water mixed with 2 tablespoons ground flax meal
- 1/2 cup milk of your choice (I used almond)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- 1/4 cup brewed Green Mountain Island Coconut Coffee
- Preheat oven to 350F. If making regular-size baked donuts, grease 2 regular-size donut pans. If making minis, grease 3 mini donut pans.
- In a large bowl, combine the sweet rice flour, sorghum flour, xanthan gum, baking soda, baking powder, brown sugar, salt and cocoa powder. Stir until well combined, making sure to break up any cocoa or brown sugar lumps.
- In a small bowl, combine the hot water and flax. Stir a few times, set aside and allow to sit for 2-3 minutes.
- In a medium bowl, combine the milk, vinegar, coffee and vanilla extract. Add the flax mixture and the coconut oil to the dry ingredients and mix together until just combined.
- Spoon mixture into the donut pans, about 2/3 of the way full. (Tip: I filled a piping bag with batter and piped it into each cavity. You could also do this with a ziplock bag with the end cut off)
- Bake at 350F for 15-20 minutes, depending on the size of your donuts. Mini's should take about 15 minutes and regular donuts should take slightly longer. Once baked, allow to cool in pans for 5 minutes before transferring to a cooling rack.
- Dust with powdered sugar, top with your favorite frosting or eat plain, but definitely serve these with a cup of Green Mountain Coffee Island Coconut and enjoy!
Giveaway is sponsored by Keurig Green Mountain and ends March 27th at 12am. Contest open to US residents only; winners must be 18 or older. Winners will be notified via email.
Disclosure: I was given sample of Green Mountain Island Coconut coffee, but as always, all opinions, donut obsessions and caffeine addictions are my own.