October 22, 2018

Ghostly Donuts

It's almost Halloween and I can't wait.  Halloween is one of my absolute favorite holidays.  I have so many fun "Halloween-themed" recipes saved and I don't get around to making many of them, but this Ghostly Donut recipe is so stinking simple that I couldn't resist.  These donuts have an ingredient in them that I have never used before, so I was eager to see what I thought.

This post is sponsored by In the Raw.  However, all opinions expressed herein are my own and do not reflect the opinions of the makers of In the Raw sweeteners.  In the Raw provided me with product samples, a gift card and the below information about Monk Fruit In The Raw.   
Have you ever heard of Monk Fruit In The Raw? 

 Let me give you a few facts about it:
- Monk Fruit In The Raw is a zero calorie sweetener that is certified vegan and naturally gluten-free

- Monk Fruit In The Raw is made from vine-ripened monk fruit, native to Southeast Asia

- It adds deliciously light sweetness to any baked good or beverage, and is available in packets and a Bakers Bag

- Monk Fruit In The Raw is ideal for those looking to cut added sugars and is also recommended to those with or at risk for diabetes seeking sugar substitutes
This is the first recipe I have ever made using any kind of sugar substitute.  Honestly, I had low expectations, but I was impressed by how delicious these donuts are.  The texture and flavor are great.  The cinnamon really adds a great flavor and I highly recommend not leaving that out.  The donuts are soft with a little bit of chewiness to them.  

I was a little nervous about the glaze, because when tasting it on it's own, it was a little different than what I'm used to with regular powdered sugar based glaze.  BUT, once the donuts are all put together with the glaze and unsweetened coconut, they were really good.  I ate two donuts right away :)

I can't wait to test out other recipes using Monk Fruit In The Raw.  

For more information about In The Raw products, check out the below links:

Ghostly Donuts
From: In The Raw

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 c. Monk Fruit In The Raw
3/4 c. 2% milk
5 Tbl. unsalted butter, melted and slightly cooled
2 large eggs
1/2 tsp. vanilla extract

1 c. Monk Fruit In The Raw
1 Tbl. cornstarch
3 Tbl. 2% milk
1/4 tsp. vanilla extract
1 c. shredded unsweetened coconut
48 googly eye candies or mini chocolate chips

Preheat oven to 350 degrees. Spray a donut pan with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and Monk Fruit In The Raw.  In a second medium bowl, whisk together the eggs and melted butter, then whisk in the milk and vanilla. Pour wet ingredients into dry and stir together just until combined.  Divide batter between the depressions in the donut pan and bake for 15 minutes, or until golden and top springs back when lightly touched.  Cool in pan for a few minutes, then use a toothpick to loosen from pan and transfer to wire rack to cool completely.

For the glaze: In a small bowl, whisk together Monk Fruit In The Raw, cornstarch, milk and vanilla.  Place coconut in a separate bowl or plate.  Dip one side of each donut into the glaze and then in the coconut.  Place two googly eyes or chocolate chips onto each donut and allow to dry on a rack.  Makes 12 donuts.  

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