The Gidge had to go. At 4:30 this morning. I took her out and because we don’t allow her outside alone when it’s dark, I stood outside and froze while she debated if she was going to step paws on the frosted grass to actually GO. The answer on the first round was “hell no.” So we came inside, put on a little pink and brown coat and her pink booties and tried again. And again, “hell no.”
So we came in to take off the booties, hooked up the retractable leash, and went for a walk. Still nothing.
It had been 45 minutes of mostly being outside by this point. I was starting to get seriously ticked with The Gidge. My ears were frozen, my nose was running, and my toes were cold. When we got back from the walk, I hooked her back up to the lead and prayed.
Still nothing. Good God.
Out of desperation, I fed her an hour early, which I am probably going to regret later. But by golly, SHE POOPED.
While all of this was going on, I came up with an adaptation of a Vault recipe and once I had feeling back in my fingers, started making a delicious breakfast.
Baked Banana Doughnuts with Chocolate Glaze
from The Vault
2 1/2 tsp yeast
1/8 cup lukewarm water
3/4 cup slightly warm milk
1/6 cup shortening
1 cup mashed banana (about 2 large)
1/4 cup sugar
1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup brown rice flour
3/4 tapioca starch
1/2 cup teff flour
1/2 cup sweet rice flour
2 1/2 tsp xanthan gum
Pour the water into a mixer bowl and add the yeast. Allow to bloom for 2 minutes. Add the milk and shortening; mix for 2 minutes.
In a medium bowl, combine the sugar, salt, nutmeg, cinnamon, brown rice flour, tapioca starch, teff flour, sweet rice flour, and xanthan gum. Set aside.
In a small bowl, combine the mashed banana and egg. Pour into the yeast mixture and mix for 2 minutes. Slowly add the flour mixture and mix, scraping down the sides of the bowl, until all of the flour is incorporated. The dough will be somewhat loose and sticky.
Line your working area with plastic wrap; spray it with cooking spray. Place the dough on the prepared plastic wrap and then cover with another large piece of plastic wrap sprayed with cooking spray (spray side down). Use your hands to pat the dough down to 1/2″ thick.
Spray your doughnut cutter/2 different size biscuit cutters/drinking glass and shot glass with cooking spray. Cut the doughnuts, removing the centers. Place on a parchment-lined baking sheet and allow to rise in a warm place for 1 hour.
Heat the oven to 350 degrees and bake the doughnuts for 20 minutes, or until the tops are golden brown. Glaze with chocolate glaze.
3/4 cup semi-sweet chocolate chips
3 tbsp butter
1 tbsp light corn syrup
1/4 tsp vanilla
Put the chocolate chips, butter and corn syrup in a microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each 30 seconds, until all is melted together. Add the vanilla and stir. Dip the doughnut tops into the glaze while it (and they) are still warm.
I got 16 doughnuts out of this batch. You may get more or less depending on how large you make them.