by Ashley Wingo | Oct 26, 2017 | Faith, Holidays, House & Home, My Family
Last year, my brother’s family moved to the far off lands of New Mexico. If you know me, you’ve heard me lament my nephews being abducted… by their parents…because they were moving, lol. Long and short of it – we miss them! In fact, we missed them so much, that we decided last minute to up and visit them. After looking at the calendar, and between both Joel and my schedules – we didn’t have four days in a row that were gonna work.
Unless we left that day.
Six hours later.
And drove all night.
And we tend to get carsick.
But we survived. (Barely.) And had 43 hours of fun together, before packing back in for another 15 hours home.
The boys took off to go fishing at the world-famous San Juan River (and nearly died of hypothermia) and us girls played in the yard of our Airbnb. Can you believe this view from the porch? Those cottonwood trees were magical! Ever spent hours playing fetch with the dogs, and sitting next to the cat, as you can imagine, this was as close to heaven as she could get!
This little guy is the most smily kid out there. I don’t know HOW they got two sweet babies in a row, but they did! They moved before he was born, so we have only seen him a couple times, but he’s so much fun to be around – and he’s got the hang of FaceTime now, so he finally “knows” who we are… I think, haha!
The boys would like to make another trip out to fish and do outdoorsy stuff. So long as I get more baby-holding time in at a fancy Airbnb, I can handle it, haha!
(Ever wearing Alice + Ames)
by Ashley Wingo | Nov 4, 2013 | Fancy Food Thoughts, House & Home, Recipes
DON’T LET THE FACT THAT THESE ARE VEGAN SCARE YOU AWAY.
You will want to BECOME a vegan once you eat these donuts.
We have always had a special place in our hearts for donuts. Sunday mornings meant Lindsay and I would walk to our favorite little donut shoppe to buy and eat way too much sugar for one sitting. Gone are those days, not just because of the distance between our homes, but also because we have so many food restrictions now! Thankfully, Linds saved the day with this creative recipe. These donuts kill any others anyway, so there’s no loss.
xxoo – Ashley
It’s not possible to tell you how much I love donuts. There are no words. These donuts incapsulate all the melt-in-your-mouth goodness you get from a Krispy Kreme donut, but are completely vegan. I’m not joking when I tell you that you will want to eat them all. But don’t.
VEGAN GLAZED DONUT
1 package yeast
1/4 cup very warm water (110 degrees)
3/4 cup full fat canned coconut milk warmed
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons vegan butter
4 teaspoons ener-g egg replacer whisked with 4 Tablespoons water until frothy
3 cups flour
Canola oil for frying
Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined.
Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl.
The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.
After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a donut cutter or glass. In my opinion, the large round donuts taste the best, but you can also make twists or bars or any other shape you desire. After cutting out the shapes, place them on a greased pan, cover with plastic wrap and let rise for one more hour.
Put about 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes. Oil will need to be very hot before you start. (Hint: Test it with a scrap or donut hole to see if it’s ready.)
When the donuts have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place donuts on paper towels to drain excess oil and then dip them in glaze (see below) and put them on a cooling rack with wax paper under it to set.
Fancy Secret: You can make donuts a day in advance! After they are cut and through the second rise put them in the fridge for the next day. Just make sure they are covered with plastic wrap & air tight.
Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.