It's no secret I love cake, but let's be real my true guilty pleasure is candy. I love (almost) all of it. In medical school so far, I confess to having a Swedish fish phase, a Chocolove phase, and a Twizzlers phase. A Skittles phase too because of the damn Skittles jar at James and John's place. You can't go to their apartment without getting a handful or five. And last night I bought more out of severe guilt for eating all their Skittles.
One candy that I find particularly enjoyable is the coconutty good ol' Almond Joy. Full disclosure I haven't had an actual Almond Joy candy bar in years - I've realized I like chocolate and spices in my cakes and baked goods but gravitate more towards gummies for candy (or ice cream), so Almond Joys never seem to make it in the cart. It's probably a good thing since there's always cake in the apartment anyways. And caffeine. It's a dangerous combination. Always trying to achieve that fine balance from composed to wired over here.
I haven't transitioned to trying to make candy at home, although these gummy bears and these chocolates and these truffles have got me thinking otherwise. For now, I'll make baked donuts with some candy inspiration. These donuts are easy enough and give off the same vibes as the candy bar - an almond flavored donut base with dark chocolate icing and covered in toasted coconut. With the added bonus of feeling more like a real dessert as opposed to eating five fun size Almond Joys to save you from becoming a crazed, sugar rushed, emotionally labile lady that we all can become every now and then (it's not just me, right?)
Happy weekend-ing everyone!
Almond joy baked donuts (adapted from The Semisweet Sisters)
- 1/2 cup sour cream
- 1 large egg
- 3/4 teaspoon almond extract
- 1/4 cup canola oil (really any neutral oil works)
- 1/2 cup sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- Pinch of nutmeg (optional, but I think it gives it a donut-y flavor)
- 1/4 teaspoon salt
- Glaze, ingredients below
- Toasted coconut flakes
For the glaze
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened dark cocoa powder
- 3 tablespoons almond milk
- 2 teaspoons vanilla extract
- Preheat oven to 350 F. Spray a donut pan with cooking spray and set aside.
- In a large bowl, whisk the sour cream, egg, almond extract, oil, and sugar until well combined. Add the flour, baking soda, nutmeg, and salt and mix until combined - avoid overmixing but make sure the flour is well incorporated into the batter.
- Spoon the batter into a piping bag. Pipe the batter into the donut pan - about 1/2 full. I like using a piping bag but I supposed you could spoon the batter into the pan as well - a piping bag gives a more polished looking donut.
- Bake the donuts for 13-15 minutes. Remove from the oven and let them sit in the pan for 2 minutes, then turn them out onto a cooling rack and let cool until they become room temperature.
- For the glaze, whisk all the ingredients into a medium bowl until it becomes a smooth glaze. Dip each donut in the glaze and allow the excess to drip off. Place the donuts on a cooling rack again and sprinkle with toasted coconut. Let the glaze dry and then enjoy with a good cup of black coffee. In the morning because they're baked donuts so it's an acceptable breakfast.