Life tip #1:
Always, always tell your dentist that you floss every day.
Dr. Schoaf won’t be happy to hear this…but I do not floss every day. Or every other day, if I’m being honest.
It’s one of those things you like to think you will do every day, but never actually get around to. I lump it in with dusting, cleaning the bathrooms, and finally putting away that load of laundry that is clean and folded but is still sitting on the dryer 4 days later.
It’s probably not a big deal for most people, but not flossing meant 1 thing for me growing up. I almost always had a cavity at every dentist appointment.
The worst part about this?
My mom worked at the dentist office. That’s like having a mom that works at the North Pole with a kid that doesn’t believe in Santa.
I am a sugar addict, and I know where I get it.
My Mammaw has told us herself that she used to take the sugar jar from the kitchen counter, grab a spoon, and sit under the table, eating spoonful after spoonful of straight sugar before getting caught.
I don’t dive head first into the sugar jar, but I will almost always pick sweets over savory.
Chocolate over cheese.
Ice cream over chips.
Junk food used to be my favorite snack. Gas station junk food? Even better.
You know those little packs of donuts that are super cheap and yell to you from their stand in the middle of the gas station? Those chocolate covered ones were my kryptonite on road trips.
They are nowhere near as good as homemade or Entenman’s, but there was something totally addictive about them.
And they were the only donut I thought of when I first got this donut pan.
But these are even better. They’re baked and whole wheat and still completely covered in a crispy chocolate shell. Crunch.
These probably won’t keep you from getting cavities, but they’re at least a little bit healthier.
Chocolate Dipped Donuts
Makes: 6 donuts from a standard donut pan
- 1 cup plus 2 Tbsp whole wheat pastry flour
- 2 Tbsp sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp ground flaxseed
- 2 Tbsp neutral oil (canola, sunflower, safflower, or coconut)
- 3/4 cup almond milk
- 1/2 tsp vanilla
- 1 cup semi-sweet chocolate
- Preheat oven to 350 degrees.
- In large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and flaxseed.
- Stir in the oil, almond milk, and vanilla.
- Drop batter into greased donut pan, and bake 11-13 minutes or until they spring back when touched.
- Let the donuts cool completely.
- Once donuts are cool to the touch, melt the chocolate (either in a double boiler or slowly in the microwave, stirring every 20-30 seconds) until the chocolate is completely smooth.
- Carefully drop the donuts, one at a time, into the melted chocolate and turn them over to coat them completely.
- Set the donuts on a silpat or parchment paper and let them sit until the chocolate is set.
- Serve once the chocolate has hardened. Store in the refrigerator.