Well, that’s a mouth full.
I’m back in Colorado! Thank gosh. I love California, I love visiting California, I love being in California, but Colorado is home. Colorado is my love and the place I love to be the most. I won’t be saying that come winter, but whatevs. But the next few months will be tough since I will be traveling for most of it. I have 3 cities to go to in October, so my thankfully my room will finally be clean and organized. I have Pittsburgh, California, then Boston on the agenda. I need to get a frequent flyer credit card. Like, asap.
So California, as I’ve mentioned a couple times, is where I’m working on a little secret project. That’s so annoying. I feel annoying even writing it. But I’m really, super excited to tell you about it, really really really soon. But anywho, my project included lots of cooking and eating. So much eating. I also got to hang out with some amazing bloggers like Vanessa from Clean Eating with a Dirty Mind and Kelly from The Spunky Coconut, so you can imagine the amount of food and food talk. You can’t? Well, it’s an annoying amount. I didn’t know that I could get sick of talking about food. Turns out, I can. But Vanessa fed me chocolate molten cakes and mimosas for lunch, so I was able to shut my brain off due to insulin spikes. That doesn’t even make sense, but somehow it does in my brain. My sugar brain. Then we had Pumpkin cider. More sugar brain. But the molten cake was by far the best thing I’ve ever eaten. Seriously. To die for.
On my instagram, I posted some of my sugar brain treats. First was mimosas in mason jars. I didn’t explain what they were, just that I wanted to get Friday drunk. And people thought it was melted butter, melted ghee, and/or urine. Yep. You caught me. Friday’s I like to drink my own urine. What are you thinking, people? After a while, I just took the picture down. I didn’t want people to think I was drinking urine on a Friday afternoon. That’s for Tuesdays, obviously. I also posted an up-close and personal picture of chocolate molten cake. To any chocolate lover, it looks exactly like that. But to a weird brain, it looks like a blood clot or a flesh wound. Like…what? What you lookin’ at fools? I about died eating that thing, but it didn’t not cause a flesh wound. I assure you.
Moving on.
Even though I was in California working away, there was no way that I was going to miss New Girl and The Mindy Project. If you’ve read my blog before, you know I’m obsessed. You need to be obsessed with it, too. If you don’t like those shows, that’s weird. Real weird. But the more I watch these shows, the more I notice that I cannot do anything except stare at the screen while the show is on. Makes sense, right? Well, I’m a big listentothetvinthebackground kind of person and half pay attention to the shows. But that’s not ok when it comes to these two shows. There are WAY too many good one-liners. But Mindy Project took the cake on season premiere night. When James Franco said that ‘the ear is the clitoris of the head.’ When did clitoris become an ok word to say on national television?? You can’t be mad that I just talked about a clitoris if they’re allowed to say that in front of children watching that show. I mean, I highly support it. And if you think about that statement, it’s kind of, well actually totally true. Talking about sex organs is funny and makes people nervous. I love things that make people nervous.
My mother would be so disappointed right now. Sorry, mom!! I love you!
Ugh. Now I’m disappointed in myself.
Pumpkin Donut Cream Sandwich Cookies
- Yield: 8 1x
Ingredients
For the donuts
- 6 dried medjool dates, pitted
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 4 eggs
- 3 tablespoons coconut flour
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking powder
- pinch of salt
For the cream
- 1 (14 ounce) can of coconut cream OR coconut milkrefrigerated over night*
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
For the chocolate
- 1 cup Enjoy Life Chocolate Chips, melted
- 3 tablespoons coconut milk/water
Instructions
- Place dried dates in a food processor and pulse to break down.
- Add pumpkin puree, melted coconut oil, and eggs to the food processor and puree until smooth.
- Add coconut flour, cinnamon, nutmeg, ground cloves, ginger, baking powder, and a pinch of salt and puree once more.
- *To make the donuts easy to pour and keep them a round shape, place donut puree into a plastic bag or pastry bag, cut the end off of the plastic bag so you can squeeze to mixture in a circle in the donut maker. If you are using a donut pan for the oven, preheat oven to 350 degrees.
- Heat up a mini donut maker, grease the donut maker maker or pan, and use the bag to squeeze about 2 tablespoons of the mixture into each donut round.
- In a mini donut maker, cook for 5-7 minutes. Times will vary with the different donut maker. If you are using a donut pan, cook for 20-25 minutes.
- Remove donuts once cooked through and let rest and cool on a wire rack.
- Once cooled, place in refrigerator for about 10 minutes. (the donuts will be easier to work with once they are a bit harder).
- While the donuts cool, in a bowl, remove the coconut cream that sits on top of the coconut water (keep the coconut water for later) and whip together the coconut cream with a fork or whisk. Then add maple syrup and cinnamon and mix well. Place cream in a piping bag or plastic bag and then cut off the end.
- In a bowl, melt chocolate chips and coconut milk/water that was left behind from the coconut cream via a double boiler or in a microwave.
- Cut the donuts in half, carefully. On the bottom donut, pipe on the cream around the donut then place the top donut half on top of the cream. Then finish the donuts off by dipping them halfway into the melted chocolate.
- Place donuts on a parchment lined baking sheet and into the freezer to harden the chocolate.
- Once chocolate has hardened, eat up! Yields 8 mini donuts.
Notes
*I’ve found that Thai Kitchen full fat coconut milk is the best when it comes to coconut cream and water separating. But I have also seen coconut cream in a can at Sprouts and Trader Joe’s. So if you can find that, buy that instead!!
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It’s Pumpkin Season!
Pumpkin Chocolate Chip Muffins
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These were absolutely amazing, you made my weekend! THANK YOU!!! I used Thai Kitchen coconut milk and both cans separated just fine (although I have seen it not work in the past as well, I think it just depends on the can you get).
Hey Juli! What is the coconut cream that you use in this? I have seen it listed for a couple of your recipes and cannot find it anywhere. I found some on Amazon that’s called Native Forest Organic Premium, but it’s $17.45 for a 5 oz can. Is that the right stuff?
coconut cream is what you find in full fat coconut milk when you refrigerate it over night and the cream separates from the water. so you can scoop it out like cream from the can
Since coconut doesn’t agree with me, what can I use as a substitute for coconut flour, oil and cream? Also, I am allergic to eggs. Can I use the egg substitute ENER G Egg Replacer? Sorry for not rating this recipe. Maybe I can if I can find a substitute. Sounds great.
I have no clue. That’s changing the recipe completely. Sounds like it’s just not the recipe for you
This might be a silly question, but for those who don’t have a donut maker.. could you make it in a waffle iron?
not sure! i don’t see why not though, it’s worth a try! waffle sandwiches!
I wanted to know if I could replace the pumpkin with sweet potato? Not a huge pumpkin fan.
that would work!