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This is the first episode of my new Gluten-Free baking show! I teach you how to bake but with a burlesque flair. If you want me to show you how to bake something, put it in the comments and maybe I'll make it in the next one! Music: Rupaul f/Big Freedia: Peanut Butter Earl Bostic: Harlem Nocturne Written, Directed, Produced, Edited by and Starring The Burlesque Baker, Heather Gardner Lighting, Camera, and Sound by Marie Retallick Special thanks to Haley Boyan and Jeff Ruben for their kitchen, and to Girl Scout Cookies. Find more info at: burlesquebaker.tumblr.com Instagram: @BurlesqueBaker Twitter: @Burlesque Baker And here's the recipe: GLUTEN-FREE VEGAN CAKE DOUGHNUTS Preheat oven to 350. Grease donut pans. 1 1/2 c gf flour 2 t baking powder 1/4 t cinnamon 1/2 t salt 1 c sugar 1/2 c applesauce 1/4 c canola oil 1 t vanilla 1/2 c milk 1/2 t vinegar Mix vinegar with milk; set aside. Stir together dry ingredients. Mix applesauce, vanilla, and oil together. Pour in dry ingredients and mix together. Mix in the sour milk last. Bake 16-18 minutes, rotate halfway through. THIN MINT GANACHE ½ cup heavy cream ½ cup dark chocolate ¼ t peppermint extract Heat cream until it just barely starts to boil. Then take off heat and whisk in chocolate and peppermint extract. It’ll darken up as you whisk it. Allow to cool before dipping doughnuts. SAMOAS GLAZE: 1 1/2 cups coconut cream ½ cup honey or maple syrup A pinch of sea salt 1 rounded tablespoon Smart Balance 2 teaspoons vanilla extract ¼ cup toasted shredded coconut plus 2 more tablespoons for garnishing In a small-medium heavy bottomed sauce pan, bring the coconut cream, honey or syrup and salt to a boil over medium high heat. Reduce to a medium heat, and let the mixture boil down for about 30-35 minutes. Add the butter and vanilla, stirring it in until well incorporated. Continue cooking for another 5-10 minutes or until it is a deep caramel color. Watch carefully and stir often toward the end to keep the bottom from burning. Remove from heat, transfer to a bowl and let cool for 5 minutes then stir vigorously until it’s creamy, shiny and smooth. Then mix in the toasted coconut. Use coconut caramel while still slightly warm for best results. Melt chocolate and put in parchment triangle. Chop andes mints, if necessary. Double dip thin mint donuts, top with andes mint before glaze is dried. Dip samoas donuts, sprinkle with shredded coconut, drizzle with chocolate. THE END!