Eggless Chocolate Donuts

 My granddaughter is allergic to eggs.  I found this baked donut recipe that does not have eggs.  It is always a treat for her. And we all love them as well.

Eggless Chocolate Donuts

Ingredients:

• 1 cup flour
• 3/4 cup sugar
• 1/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup milk
• 2 tsp. apple cider vinegar
• 1/4 cup vegetable oil
• 2 tsp. pure vanilla extract

Chocolate glaze

• 1/4 cup cream
• 4 oz. chocolate chips

Directions:

1. Preheat oven to 350 degrees. Spray with nonstick spray a donut baking pan. May need two pans.  Reserve.
2. Combine the flour, sugar, cocoa, baking powder, and salt in a medium bowl.
3. Mix milk, vinegar, oil, and vanilla in another bowl.
4. Add the wet ingredients to the dry ingredients. 
5. Pipe or spoon the batter into the baking pan, filling each one a little more than 3/4 full. This will make 8-9 donuts. 
6. Bake 10-15 minutes  or until aa wooden toothpick inserted in the center comes out clean. 
7. Let cool 5 minutes and tip out onto a cooling rack. Let cool completely before frosting.

To make glaze, put the chocolate chips in a small bowl.  Bring the cream just to a boil in a small kettle.  Pour the cream over the chips and let it set about 5 minutes to melt the chocolate. Mix well and if there is  still chocolate unmelted, microwave about 10 seconds. Mix well and frost donuts. Can add sprinkles if desired.

Shrimp and Grits

 This is an easy meal to make if you have the ingredients!  

Shrimp and Grits

Ingredients:

• 2 1/2 cups chicken broth, divided
• 2 cups whole milk
• 4 T. butter, divided
• 3/4 cup stone-ground grits
• 1 cup sharp cheddar cheese, shredded
• 4 strips bacon
• 1 lb jumbo or large shrimp
• salt
• black pepper
• thinly sliced green onions for garnish (optional)

Instructions:

1. Bring 2 cups of the chicken broth, the milk, (2 cups), 3 T. of the butter, and a pinch of salt to a gentle boil in a medium sized pot.  Add the grits and whisk together.  Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat - they will finish softening up while they sit.
2. Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet.  Set aside on a paper towel lined plate.  Once cook, chop into small pieces.
3. Drain all but 2 T. of the bacon grease from the skillet.
4. Rinse the shrimp with cold water and pat dry.  Season with salt and pepper, and any other spices you want to add. Cook in the bacon grease until only just cooked, about 2 minutes per side.
5. Add the remaining tablespoon of butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
6. Stir in the cheese to the grits, until melted.
7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using.