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made by heart

June 1, 2018

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The Upside Downuts

November 5, 2017

There's no hiding it, this post might win for the most stereotypically baesic recipe post you'll find on the interwebs in 2017 and here's why...  #1 It's National Donut day, and yes, there are two National Donut days (the other one is sometime in June), and the fact that there are two is of no particular concern of mine.  #2 STRANGER THINGS... that's all I really have to say, except that Eleven is everything, and if you aren't on board then you're a mouthbreather.  #3 Activated Charcoal, the jury is still out on whether or not these trendy black foods are another a healthy form of detox, or will actually poison you (kidding!) Either way, these Upside Downuts are super goth, which Season-2 Eleven would be totally on board with.

 

 

 

 

 

 

 

 

 

 

 

I recommend baking up a batch of these black beauties, before Netflix and chilling your way through a long afternoon of Beyond Stranger Things.

 

over and out,

 

B

The Upside Downuts 

 

yield: eleven (ok kidding, a dozen)  

 

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoons activated coconut charcoal powder 

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons pure vanilla extract

 

Shadow Monster Glaze

 

2 cups powdered sugar

1/4 cup milk

ChefMaster Liqua-gel food coloring - red, black, orange

 

Preheat the oven to 350 degrees. Grease donut pan well with coconut oil or butter. 

 

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, salt, and activated charcoal. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

 

Transfer the batter to a large ziplock baggie and snip off a corner leaving a 1 inch hole. Pipe the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

 

To prepare the glaze, combine powdered sugar and milk; stir until smooth. Separate the glaze into small bowls and add coloring. I did black, gray, light red, dark red, orange and white. This is the fun part, get creative with your color combos! Add a dollop of the colors to the black glaze bowl. Swirl gently with knife or toothpick. Once donuts have cooled, dip the top half of the donut into glaze, remove gently allowing the swirled color to drip down the sides slightly. Place on cooling rack to dry for 20 to 30 minutes. 

 

 

 

 

 

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