Scattered thunderstorms this evening becoming more widespread overnight. Low 71F. Winds light and variable. Chance of rain 60%..
Scattered thunderstorms this evening becoming more widespread overnight. Low 71F. Winds light and variable. Chance of rain 60%.
Reese of Mind Donuts can be made gluten-free, egg-free and/or dairy-free for an indulgence to suit dietary needs.
Click here to stay informed and subscribe to Herald-Dispatch.
Click #isupportlocal for more information on supporting our local journalists.
Learn more about HD Media
Reese of Mind Donuts can be made gluten-free, egg-free and/or dairy-free for an indulgence to suit dietary needs.
“Fresh popcorn is near impossible to resist, second only to fresh donuts.” — Shannon Wiersbitzky, What Flowers Remember
For years, I watched with glazed eyes as others enjoyed donuts.
“Donut go breaking my heart!” I would say to friends and family as they enjoyed their orbs of confectionary perfection.
“Donut worry, be happy!” they would reply, driving me glazy as they handed me a gluten-free granola bar. “It’s hole-some.” While I donut want to be ungrateful for their thoughtfulness, a granola bar donut really have a hole of my taste buds.
After years of circling around all of those boxes of glaziness, watching others enjoy those holesome spheres of sweetness, I declared to myself, “Donut let them kill your vibe, Steph! You can simply create your own glaze-of-glory confection!
Away in the solitude of my home work space, feeling glazed and confused, I did what any self-respecting donut-deprived punster would do, scroll the internet for recipe inspiration. I donut, I mean, would not, stop believin’ that I could create a glazy alternative — one that was as close to being hole food as possible with gluten-free, plant-based ingredients. Donut tell me I can’t!
Thus, my holesome quest began. Since then, I have created recipes for blueberry lemon-drop donuts and chocolate donuts with chocolate glaze. So what makes this recipe different from the previous chocolate donut recipe? This recipe comes with the reese of mind that the ingredients are all holesome AND has the added benefit of protein and oats.
Well, maybe the chocolate chips and powdered sugar aren’t particularly as healthy as some of the other ingredients? But holey-moley, donut judge me. You can just glaze over that part! Besides I am fairly certain I sense reesent traces of confectioners sugar on your lips!
While these donuts may not bring world reese, they may have your taste buds singing, “Hole me closer, tiny donut.” May this recipe, or should I say, reese-ipe really get a hole of you, and may you love them a hole lot!
P. S. Reese and desist from blaming me for all of the bad puns, I may have eaten one too many drunkin’ donuts!
(Gluten-free, egg-free, & dairy-free options)
3 / 4 cup oat flour (Can use regular oats and used food processor to make it flour)
1 serving chocolate protein powder (I use plant protein)
1 / 2 cup milk (I use plant based)
Optional: 1 / 4 cup chopped Reese’s pieces
1 tablespoon melted butter or coconut oil (I use plant based butter.)
3 tablespoon natural peanut butter, melted
2+ tablespoons milk (I use plant based.)
Preheat oven to 350 degrees and coat 6-donut pan with nonstick spray.
In a large bowl, combine dry ingredients (flour, protein powder, cocoa powder, flax seed, sugar, baking soda and salt) until well combined.
In a small bowl, whisk together wet ingredients (vinegar, applesauce, milk, and vanilla).
Fold wet ingredients into dry ingredients, being careful not to overmix — batter should look/feel thick. If using chopped Reese’s pieces, gently stir them with wet ingredients.
Divide batter evenly among donut molds.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool 5-10 minutes before turning over onto cooling rack.
In a medium microwave safe bowl, combine butter (or oil) and peanut butter. Warm in microwave until melted and smooth, stirring occasionally to incorporate.
Stir in vanilla and powdered sugar; stir to combine, adding more powdered sugar if desired.
Gradually stir in milk, 1 tablespoon at a time, until desired glaze consistency is achieved.
Using a spoon, drizzle glaze over cooled donuts.
If desired, top donuts with chopped peanuts, mini chocolate chips, chocolate sprinkles, or crushed Reese’s pieces.
Serve immediately. Can be stored for up to a week in the refrigerator, or frozen for up to three months.
Stephanie Hill is a freelance writer and a teacher at St. Joseph Catholic School in Huntington. She is also a lifelong resident of Lawrence County. She can be reached at hill992@zoominternet.net. Or you can check out her website, stephsimply.com.
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another person will not be tolerated. Be Truthful. Don't knowingly lie about anyone or anything. Be Nice. No racism, sexism or any sort of -ism that is degrading to another person. Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness accounts, the history behind an article.
Click Today's Obituaries to view all of the listings.
Have the latest local news delivered every afternoon so you don't miss out on updates.
We'll send breaking news and news alerts to you as they happen!
Your Herd from Herald-Dispatch Reach Manager
Your account has been registered, and you are now logged in.
Check your email for details.
Invalid password or account does not exist
Submitting this form below will send a message to your email with a link to change your password.
An email message containing instructions on how to reset your password has been sent to the e-mail address listed on your account.
Your purchase was successful, and you are now logged in.
A receipt was sent to your email.