Nothing like a good road trip.
I forgot how much I love the view from the backseat. The feel of driving into a hazy sunset over a highway through a bayou. The people, and the faces, and the ever changing landscape subtly mirroring your own transient mental schemas.
Ahem. Yes, road trips are quite cathartic. I went from Virginia, down to Chattanooga, TN (a cute city that’s reinventing itself), then through Alabama and Mississippi down to New Orleans (my first time going, not my last!), and ending in Houston, TX. A whirlwind three days, and well worth it.
But I was gone from my kitchen for so long! It reminded me just how much I’m loving full kitchen access while I’m home this summer. Of course, many of the hours were spent thumbing through mental archives of recipes, and trying to figure out some brand new decadent-as-heck creation I could make the second I returned. And so these donuts were conceived. :)
I’ve noticed a sort of trend in the online food world as of late. Bloggers find one particular flavor combination, or much adored treat like Oreos or Nutella, and they go completely overboard with it. I admit I’ve played into a few of the trends (Biscoff… you creamy temptress), but I do think the food blog community could use more originality. Even adaptations. Anything but copycats!
On that note, these donuts are pure nostalgia. In a ring. With gooey topping. They might be most appropriate waking up after a day of hiking, with a rustic hand thrown mug, and loafers, and a red plaid scarf, and a firepit outside the cobweb cornered window.
Yes, the imagery is vivid, but then again, so are the flavors.
Vegan S’mores Donuts
1 1/2 tsp active dry yeast
2 tb warm water
1/4 tsp organic sugar
1 cup unbleached organic pastry flour
1/2 cup graham flour
1/4 cup ground flax meal
1/4 cup organic brown sugar
1 tsp baking soda
1/2 cup vegan margarine, melted
1/4 cup water
1 tsp vanilla extract
3/4 tsp nutmeg
In small bowl, combine yeast and warm water. Stir and let sit for about 3 minutes. Sprinkle 1/4 tsp sugar over mixture and mix. Let sit for another few minutes until creamy and foamy.
In a large bowl, sift together pastry flour, graham flour, flax meal, brown sugar, and baking soda. Make a well in the center, then add margarine, water, vanilla, and nutmeg. Mix with a spoon until combined.
Place dough in a greased bowl with a damp towel over it. Let rise for 30 minutes in a warm, dry location (I used my oven, set to 170 degrees). After 30 minutes, punch dough down. Let rise another 30 minutes.
Roll dough out on large board, using powdered sugar to coat both sides to prevent sticking. Cut large round with a biscuit cutter, and use a smaller cutter to make the center holes. Bake for 14 minutes at 350 degrees, until outsides are just lightly browned. Let cool before frosting.
5 ounces vegan chocolate, coarsely chopped
1 tb coconut oil
Suzanne’s Ricemellow Creme
Melt chocolate with oil in microwave safe bowl or using a double boiler. Dip cooled donuts in, then pipe tops with ricemellow creme. Garnish by sprinkling additional nutmeg over tops, if desired. Makes about 8 donuts.
Welp, it’s time for me to go take a dip in my pool, even though it’s a bit cloudy. But I don’t often get Mondays off anymore, and I intend to spend this one getting lightly sunburnt and listening to “The Mysterious Production of Eggs” on a giant dolphin float. On that note, here’s a few pictures from the road trip:
I took a bunch more pictures, mostly of the streets of the French Quarter of New Orleans with my film camera, but y’all will have to wait for me to develop that to see ’em. Until then–