Toasted.

Something happened. 

And it is entirely too magical for me to wrap my brain around. 

Remember that therapeutic shopping trip to Sur La Table that I took two days ago? We all know what went down there. Game face was on. Shopping occurred. I might have even asked the sales woman to give me a demo of their latest espresso machine, just so I could have a shot of the good stuff. Yes, that is correct. I do want to purchase a $1,000 espresso machine today, let's me just see how good the actual espresso is. Sure. When I'm rich. 

Anyway, things were bought. Clearance. Gotta love it. I purchased my first donut pan. Yes, people. This is the something magical that I am referring to. Fresh, homemade donuts...in my kitchen...what the what? Best. investment. ever. $5.00. No biggie.

Look, Look! How easy is that?

I love me some frosted nails! Yummy!

Toasted Coconut makes everything better. 

Life can't get any better

than this.

Donut Love.

Because donuts make the world go round'...that, and converse.

Chuck Love.

How do you like your Donuts? 

German Chocolate Donuts (Gluten-Free):

Ingredients:

1/2 c. unsweetened cocoa powder

1/2 c. pecan meal (if you can't find at the store, grind pecans into a fine meal using a food processor)

1 1/2 t. baking powder

1/2 c. granulated sugar

4 eggs

Instructions:

1. Preheat the oven to 350 F. 

2. In a large mixing bowl, whisk together the cocoa powder, pecan meal, and baking powder.

3. In a medium mixing bowl, whisk together the egg and sugar.

4. Add the dry ingredients to the wet ingredients and mix well using a spatula. 

5. Pour the batter into a 6-cup donut pan, filling each donut cup 3/4 full.

6. Bake for 10-15 minutes, or until a toothpick inserted into the donut comes out clean.

7. Take the donuts out of the oven, and using a knife, twirl it around the outer edge of each donut until the donut comes out of the pan easily.

8. Dunk the donut into the coconut glaze, shaking off any excess glaze. Then place one side of the donut face down onto the plate of toasted coconut. 

9. Place the donut on a cooling rack that has been placed over a baking sheet lined with parchment paper. This will prevent any drippy messes from occurring on your kitchen counter.

10. You can choose to omit the coconut and dunk the donut 2-3 times in the glaze, making sure to shake off any excess glaze in between each dunk and allowing the donut to sit on the cooling rack in between each dunk for a few minutes. 

Coconut Glaze:

Ingredients:

2 c. powdered sugar

1/3 c. coconut milk

Instructions:

1. In a mixing bowl, combine the powdered sugar and coconut milk with a whisk until smooth.

Toasted Coconut:

Ingredients:

1/2 c. unsweetened flaked coconut

Instructions:

1. Line a baking sheet with parchment paper. Spread coconut evenly on the prepared baking sheet and bake at 350 for 4 minutes or until slightly golden brown.

2. Place coconut in a bowl to cool.

3. Place toasted coconut on a flat plate for decorating the donuts.

MANGIA!!!