With another SugarSlam under my belt and the boys away camping I thought this week end would be an awesome time to get a lot of work done on my book. While I did record a few more recipes and mess around with the intro a bit, I mostly succeeded in finding new and exciting ways to procrastinate. I Skyped with my friend Matt and Joy from Lucky Cupcake Hairclips. I make a batch of triple chocolate cupcakes for my friends at The Alley. I ate Chinese food in the middle of the day, got a couple of Journey t-shirts made for my mom and me… I read A Game of Thrones and then I finally wrote a little bit and fell asleep.

So when Teno and Tony returned with left over graham crackers and a half bag of Dandies marshmallows I decided it was time to get out of my food-making slump and make something new. Not for my book, just for me. And for you. Smores donuts, to be exact. See, for my last birthday my friend Jessica gifted me the traditional 31st birthday present – an electric donut maker. If you have one already, here’s a new recipe for you to try. And if you don’t have one, it actually works pretty well – you should get one! You could also use this recipe with regular donut pans, though.

You can make this recipe vegan or not. Mine was sort of a mashup of dairy and non-dairy ingredients because that’s what I had on hand.

You’ll need:

• 1/2 cup flour
• 1/2 cup finely ground graham crackers (my Ninja did the trick in about 3 seconds)
• 1/2 cup sugar
• 1 Tbs baking powder
• 1 egg (or your favorite egg replacer)
• 1/2 cup milk (I used almond, you can use dairy, soy, whatever you like)
• 1/2 tsp vanilla
• 4 Tbs vegetable oil
• 1/2 cup mini chocolate chips (I chopped up some vegan chips from Whole Foods)
• a handful of Dandies vegan marshmallows

Then you:

Stir the dry ingredients together. Add the egg (or replacement,) vanilla and milk and beat for 1 minute with an electric mixer or by hand. Add oil and beat 1 more minute. FInally, stir in the chocolate chips.

Follow the instructions on your donut maker to bake the donuts. When they’re done, and still hot, top each donut with a Dandie marshmallow and toast with a kitchen torch. Sprinkle with graham cracker crumbs and chocolate chips.

In other news, the Threadcakes competition is under way and I’m happy to say I’m serving as a judge for the second year in a row! So get out your whisks and do something impressive! Oh, and one more thing – come hang out with me on Tumblr!