Peanut Butter Dark Chocolate Doughnuts (Gluten Free!)

These doughnuts! Peanut Butter Dark Chocolate Gluten Free Doughnuts, to be exact!

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

Well this is my birthday week (Thursday, to be exact) and growing up my parents always did an extra good job of making me feel special and loved on my birthday. Also, my birthday is always around Labor Day and so it feels extra special because of the day off! And in the town I grew up in there was always this huge festival with lots of activities, which just made for a big party, like all of the hullabaloo was for me 🙂 So, growing up birthdays were always awesome.

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

Now, the older I get, I’m not as excited about my birthday. You don’t have anyone to make you a special birthday dinner or cake, well, because you are the one who makes the dinners and the cakes.

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

So this year I decided to buck up and just go ahead and make myself a homemade, gluten free sweet to ring in my birthday with style!

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

Enter these gluten free peanut butter doughnuts, with peanut butter dark chocolate glaze. Now, this is not my original recipe, but is from the amazing Edible Perspective. I’ve had my eye on this for a while and decided this was the perfect occasion to make something a little special.

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

Boy I was so pleased with how these doughnuts turned out! In my family, we call any doughnut that you purchase at a doughnut shop or gas station, etc. a lead bomb. They taste so good going down, but the sugary doughnut just really slows you down, and feels like “lead” in your tummy! These homemade, baked, delicious doughnuts are the opposite of those grocery store lead bombs. They are light and have a cake-like texture and are just the perfect amount of sweet.

Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

These doughnuts are the perfect combination of peanut butter and chocolate. I will say they aren’t too rich and aren’t overwhelmingly peanut butter-y. And the chocolate topping, really seals the deal!

Peanut Butter Dark Chocolate Doughnuts (Gluten Free!)
Serves: 7
  • ½ cup oat flour (use gluten free oats, ground in a blender)
  • ½ cup brown rice flour
  • 2 tablespoons coconut flour
  • ¼ cup creamy peanut butter, melted
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 2 tablespoons unsweetened applesauce
  • ½ cup unsweetened almond milk
  • 2 teaspoons vanilla
  • ⅓ cup peanut butter chips
  • ⅔ cup dark chocolate chips
  • 1 tablespoons creamy peanut butter
  1. Preheat your oven to 350 degrees.
  2. Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl.
  3. In another bowl mix together the eggs, applesauce, milk, and vanilla.
  4. Whisk in the melted peanut butter to the egg mixture.
  5. Stir the egg mixture into the flour mixture. Stir until combined.
  6. Fold in the peanut butter chips.
  7. Using a Ziploc bag, with a corner cutout, pipe the dough into a greased doughnut pan.
  8. Bake for 16 to 20 minutes. Use a toothpick to make sure the doughnuts are done. Make sure that it isn’t too wet, but you don’t want it too dry.
  9. Let the doughnuts cool in the pan for a few minutes, then flip onto a cooling rack.
  10. Once cooled, frost away!
  11. For the Frosting: Melt the dark chocolate chips and peanut butter in a microwave safe bowl, in 20 second increments, stirring in between.
  12. Dip the doughnuts individually in the chocolate. Place on a cookie sheet and place in the freezer for 20 minutes to set.

Recipe from Edible Perspective
Here’s to new traditions and getting older!
Also, I did not want to post this picture, but my sister told me I had to. So, Ashley…this is for you!
Peanut Butter Dark Chocolate Doughnuts | Mrs Tea & Mr Coffee

Grilled Chicken & Corn Salad with Avocado Ranch Dressing

This Grilled Chicken and Corn Salad with Avocado Ranch Dressing is your ticket to an easy and fresh weeknight meal. This is made with all whole foods and is 100% gluten free. The entire salad comes together in 20 minutes or less.

Grilled Chicken & Corn Salad with Avocado Dressing | Mrs Tea & Mr Coffee

This salad is made up of smoky grilled chicken, with fresh grilled sweet corn, on a bed of crispy romaine topped with a zesty avocado cilantro ranch dressing. This dressing is everything great about this salad. It’s a homemade Greek yogurt and avocado based dressing, loaded with cilantro and lime juice. It’s the perfect topping for any salad. It’s not made with any refined sugars or corn syrup or processed ingredients, like you would find in any grocery store dressing. I think homemade, easy dressings, always taste better! Ever since I started making my own dressings, it’s hard to go back to the overly processed grocery store variety.

Grilled Chicken & Corn Salad with Avocado Dressing | Mrs Tea & Mr Coffee

I love fresh sweet corn! It’s my jam in the summertime. I love to grill it up, it’s the easiest way to cook corn. I typically shuck the outside layers of the corn, and cook it 7 minutes, turn it, 7 minutes, turn it and then 7 more minutes. I love it plain with a little butter, but it’s awesome on a salad or in tacos. I love the sweetness that it adds to this salad and it pairs great with the creamy dressing.

Grilled Chicken & Corn Salad with Avocado Dressing | Mrs Tea & Mr Coffee

You can add whatever your favorite vegetables are to this salad. I just kept it simple with corn, green onions and carrots. I hope you love this salad as much as we did!

Grilled Chicken & Corn Salad with Avocado Dressing | Mrs Tea & Mr Coffee

Grilled Chicken & Corn Salad with Avocado Ranch Dressing
Serves: 4
  • For the Chicken: 1 lb boneless, skinless chicken breasts
  • ½ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • ¼ cup parsley, dried
  • 1 ½ cups gluten free beer
  • For the Dressing: 1 avocado
  • ½ cup cilantro
  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • ¼ teaspoon onion powder
  • Juice from ½ of a lemon
  • ½ teaspoon salt
  • ½ teaspoon honey
  • ¼ teaspoon pepper
  • 2 tablespoons almond milk
  • 1 ½ tablespoons rice vinegar
  • Juice from ½ lime
  • For the Salad: 4 cups Romaine lettuce, chopped
  • 4 ears of corn, grilled and cut from the cob
  • 4 large carrots, shredded, about 1 cup
  • 3 green onions, chopped
  1. Combine all ingredients for the marinade in a large measuring cup. Pour over the chicken, and marinate for 1 hour or up to overnight.
  2. Grill the chicken, until no longer pink and crispy on the outside. Cut up once cooled slightly.
  3. Make the dressing by adding all of the ingredients into a food processor and pulsing until combined and creamy.
  4. Assemble the salads: toss the lettuce, carrots, corn, green onions and dressing in a large bowl. Serve in individual bowls and top with chicken.

Marinade from Add a Pinch

Weekly Meal Plan

Menu Week 8-24-15 | Mrs Tea & Mr Coffee

Monday – Girl’s Night Out

Tuesday – Chicken Sausage, Green Beans & Potatoes – This is such an easy meal. You just toss everything into a skillet with a little oil and garlic, stir fry and season. For a little added flavor, grill the sausage before you add it into the other vegetables.

WednesdayKung Pao Chicken– This is on the menu again. It’s just so easy, delicious and healthy! You have to try it if you haven’t already.

ThursdaySpicy Shrimp Tacos with Garlic Cilantro Lime Slaw – I can’t wait to try this dish. These tacos look so tasty! Healthy, easy and this slaw looks so flavorful.

Friday – Brussels Sprouts and Balsamic Onion Pizza with Italian Salad – I bought a gluten free pizza crust from the grocery store that I’m going to try out. The combination of brussles and caramelized red onions is going to be dynamite. Also, you have to try this amazing salad!!! This dressing is everything.

Saturday – Par-tay! Can’t wait to celebrate my friend at her bachelorette party.

Sunday – Korean Pork Chops & Roast Asparagus – These pork chops are so juicy with just a slight tang. I used pork instead of chicken and it was delicious. Try this on chicken or pork, you won’t be disappointed.

Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!


Kung Pao Fried Rice with Roast Broccoli

This Kung Pao Fried Rice with Roast Broccoli was such a happy accident. I was craving fried rice, but wanted something with tons of flavor and wanted to use up ingredients that I had in my fridge. So, this rice was born!

Kung Pao Fried Rice | Mrs Tea & Mr Coffee

I loaded this dish up with lots of veggies: peas, carrots and the star, roast broccoli. I used brown rice instead of white for the added health benefits. And topped it all off with a delicious sweet and spicy kung pao sauce.

On another note, I am so ready for all things fall! The weather around KC the last week has been absolutely beautiful, it’s making me so anxious for fall. I’m ready for the leaves to change, Trader Joes harvest tea, pumpkin candles, pumpkin bread, pumpkin muffins, pumpkin pancakes. You get the idea 🙂 Hopefully this nice weather will be here to stay.

Kung Pao Fried Rice | Mrs Tea & Mr Coffee

Please go and make this dish tonight. You can use any vegetables you have in your fridge and top it with an egg or scramble the egg into the rice. You roast the broccoli up nice and crispy/smoky. You cook the vegetables in the bacon grease, until crispy. It’s sure to be a crowd pleaser! This dish makes quite a bit so you get to enjoy lots of leftovers. Be right back, gotta go make this rice 🙂

Kung Pao Fried Rice | Mrs Tea & Mr Coffee

Kung Pao Fried Rice with Roast Broccoli
  • 4 cups broccoli, roasted (see recipe below)
  • 4 large carrots, julienned (or 2 cups)
  • 1 clove garlic, minced
  • 1 cup frozen peas
  • 4 green onions, chopped
  • 4 cups cooked brown rice
  • 5 slices center cut bacon, diced
  • 5 eggs
  • 2 ½ tablespoons of olive oil, divided
  • 2 tablespoons tamari (or soy sauce)
  • 2 tablespoons sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon sweet Thai chili sauce
  • Salt & pepper, to taste
  1. Preheat the oven to 425 degrees.
  2. Cook the rice.
  3. Roast the broccoli. Toss the chopped broccoli with a drizzle of sesame oil and olive oil. Place on a cooking sheet that has been sprayed with non-stick cooking spray. Sprinkle with some sea salt and pepper. Roast in the oven for 10 minutes, then toss, then another 10 minutes.
  4. While the broccoli is roasting, cook the bacon in a large skillet. Once almost cooked, add in the carrots, garlic, and green onion. Stir fry for a minute or two. Add in the peas. Add in the cooked rice.
  5. Make the crispy eggs. See the awesome tutorial, linked below . Basically, get about ½ tablespoon oil hot and shiny in a pot. Drop in the egg and watch it pop and fizzle and get crispy. You can flip the egg over if you like a hard yolk, if not cook on one side then move to a paper towel lined plate. Fill up the pot with some more oil and fry the next egg.
  6. Make the kung pao sauce, by combining the tamari through the salt and pepper. Toss the sauce in the rice until combined.
  7. Dish up in individual bowls and serve with a crispy egg on top.
  8. Notes: if you don’t want to roast the broccoli, you can toss it in the same time as the other vegetables. The roasted broccoli is one of the superstars of this dish, so I would suggest you bite the bullet and roast it up. Also, if you find you don’t have time for the individual crispy eggs, you could add in the eggs and scramble them, incorporating them into the rice.

 Kung Pao sauce adapted from Fit Foodie Finds

Crispy Egg method from Smitten Kitchen


Cucumber & Onion Salad

This Cucumber and Onion Salad is the epitome of summer. Fresh farmer’s market cucumbers and onions, in a nice creamy sauce are the heart of this salad.

Cucumber & Onion Salad | Mrs Tea & Mr Coffee

It’s fresh, cool, crunchy and creamy. The perfect side dish to take to a barbecue or for a side to any dish you’re serving at home. This Cucumber and Onion Salad has two steps. The first one involves a quick pickling of sorts with some vinegar and sugar. You drain this mixture off and then toss the cucumbers in some creamy sour cream sauce.

Cucumber & Onion Salad | Mrs Tea & Mr Coffee

The cool and creamy sour cream sauce takes the bite out of the onions and the cucumber. The sauce also has lots of dill in it as well. This gives the salad a slight dill pickle taste, which pairs great with the cucumbers. There are only 4 main ingredients in this salad, the rest are spices you probably already have on hand. All this takes is a little chopping and soaking and you are ready to serve a yummy dish that practically screams summer!

Cucumber & Onion Salad | Mrs Tea & Mr Coffee

Cucumber & Onion Salad
  • 2 large cucumbers
  • 1 large onion, sliced thinly
  • 1 ½ teaspoons kosher salt
  • ¾ cup water
  • ¾ cup white distilled vinegar
  • 1 teaspoon sugar
  • ½ cup sour cream
  • 1 teaspoon dill, dried
  • 1-2 drops hot sauce
  1. Peel and slice the cucumbers. Put the cucumbers, onions, salt, water and vinegar in a large bowl. Stir to combine all of the ingredients.
  2. Let this sit at room temperature for 1 hour.
  3. Drain out the liquid, after the 1 hour mark.
  4. Combine all ingredients for the sauce and toss with the cucumbers and onions.
  5. Cover and let chill for 1 hour.