Raspberry Chocolate Chip Crumble Muffins - gluten free, vegan and top 8 allergen free!

These delicious Raspberry Chocolate Chip Muffins taste like a mini crumb cake.
  
A very simple muffin recipe, but sure to please most anyone!  This would be wonderful for breakfast, brunch, snacking or dessert.  

You could certainly replace the raspberry filling with any preserve flavor and change out the chocolate chips for nuts (if your allowed) or even coconut instead.  It's a very versatile recipe, so feel free to get creative!

I hope you enjoy-



gluten free, vegan and top 8 allergen free!



Raspberry Chocolate Chip Muffins with Coconut Crumble:
makes 12 muffins

1 1/4 Cups White Rice Flour
1/2 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xatham Gum
1/2 tsp.  Salt
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 tsp.  Ground Nutmeg
1 Cup  Brown Sugar
1/2 Cup  Canola or Coconut Oil (melted)
1/2 Cup  Unsweetened Applesauce
1 tsp.  Pure Vanilla Extract
5+ TB   Milk Substitute ( I use Unsweetened Rice Dream)
1 TB  Egg Replacer mixed with 3 TB warm water
1/3 Cup  Enjoy Life Chocolate Chips

1/2 Cup  Raspberry Preserves

Crumb Mixture:

1/4 Cup  Brown Rice Flour
1/2 Cup  Brown Sugar
1/4 Cup  Unsweetened Coconut
1/4 Cup  Oil  (I use either melted Coconut or Canola)
1/2 tsp.  Ground Nutmeg

Preheat oven to 350 degrees.  Line pan with 12 baking cups.
In small bowl combine all the Crumb Mixture ingredients, stir well-set aside.
In large mixing bowl with paddle attachment add; white rice flour, brown rice flour, potato starch, tapioca starch, xatham gum, baking powder, baking soda and nutmeg.  Mix on low speed until blended.  Add in brown sugar, oil, applesauce, vanilla, milk substitute and egg replacer mixture.  Mix on medium speed, scraping down when needed, until ingredients are incorporated.  You may need to add a tablespoon or more of milk substitute if batter is to thick.  Keep in mind this is not a pourable batter when adding extra liquid.  Stir in chocolate chips.  Fill prepared baking cups up 1/2 way with batter, add a spoonful of raspberry preserves.  Fill to top with remaining batter and top with crumb mixture.  Bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean. Cool.  Enjoy!

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Chocolate Pancakes- gluten free, vegan & top 8 allergen free

Chocolate pancakes, just because..........

No reason, other than we just really wanted a treat!  
We topped ours with a homemade chocolate sauce, which is kind of pudding like and fresh raspberries.  My oldest daughter and husband (who both don't have allergies) topped theirs with some peanut butter, chocolate sauce and raspberries- oh yum!

These truly are more of a dessert than breakfast in my book, but they are fun to make once in a while and delicious to eat!  

Enjoy!



gluten free, vegan and top 8 allergen free




Chocolate Pancakes:

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup Tapioca Starch
1/4 + 1/8 Cup  Unsweetened Cocoa Powder
1/4 tsp.  Xantham Gum
1/2 tsp.  Salt
1 TB  Baking Powder
1/2 tsp.  Baking Soda
1/2 Cup  Organic Applesauce (I use unsweetened)
1 1/2 TB  Egg Replacer
1/4 Cup  Oil, your choice (I use Coconut or Canola)
1/4 Cup  Organic Sugar (or sweetener of choice)
1 tsp.  Pure Vanilla Extract
1 1/2 Cups  Milk Substitute (I use Rice or Coconut Carton)

In large bowl, whisk together applesauce and egg replacer until smooth.  Add oil, sugar, vanilla and milk, stir until combined.  Next add the dry ingredients, brown rice flour, white rice flour, potato starch, tapioca starch, cocoa powder, xantham gum, salt, baking powder and baking soda.  Whisk until smooth and cook on a greased hot skillet.  Add your choice of toppings.  Enjoy!

Chocolate Sauce:

1 Cup  Coconut (carton) Milk
1/2 Cup  Allergy Free Chocolate Chips (I use Enjoy Life)
6 TB  Organic Powdered Sugar
1 tsp.  Guar Gum    *you can leave this out if you like a thinner sauce

In a microwave safe bowl or on the stove top, heat the coconut milk until warm, but not a boil.  Remove from heat source and stir in chocolate chips.  Cool to room temp.  Use a ice bath for quicker cool down if needed.  Once cooled, whisk in powdered sugar and guar gum (if using).  Serve.

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Just about ready to flip!

I sat my chocolate sauce in a ice bath to hurry the cooling process.

Also shared at:  Gluten Free Fridays, Foodie Friday

Chocolate Chip Coconut Pancakes- gluten free, vegan & top 8 allergen free!

This basic pancake recipe is my "go-to" recipe for my youngest daughter.  I double it and keep it in the refrigerator at all time.  It's been a time saver for mornings or even late night snacks.  I use the pancake mix not just for pancakes but for sandwich "buns" also.  And it is always with us when we travel!

This is a one-bowl recipe, so get ready for easy!  

I thought we would try kicking it up a notch by adding some chocolate chips and coconut, just for a special treat!  The flavor combination turned out delicious and fun to create.  

I toasted the coconut just to add a little "crunch" factor, but you don't need to if you want to cut down on the prep time.   Or you could leave it out all together if your not a coconut fan and just stick to the chocolate chips.  

This would be perfect on a lazy Sunday morning or enjoying the coming holiday weekend with family!  My girls request breakfast-for-dinner all the time, and this will make a good addition with a different twist.  



gluten free, vegan and top 8 allergen free



Chocolate Chip Coconut Pancakes:
Makes 10 regular sized pancakes or 20 dollar pancakes


1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/8 Cup  Tapioca Starch
1/8 tsp.  Xantham Gum
1/4 TB  Baking Powder
1/4 tsp.  Baking Soda
1/2 tsp.  Salt
1/4 Cup  Organic Applesauce
3/4 TB  Egg Replacer
1/8 Cup  Oil (your choice)
1/8 Cup  Organic Sugar/Sweetener (your choice)
1/2 tsp.  Organic Pure Vanilla Extract or Vanilla Bean Paste
1/2 Cup  Milk Substitute (your choice)
1/2 Cup  Water
1/4 plus 1/8 Cup  Allergy Free Chocolate Chips
1/4 plus 1/8 Cup  Organic Coconut (plain or toasted, sweetened or unsweetened)

In large bowl add in applesauce and egg replacer, whisk by hand until smooth.  Add to bowl, oil, sugar, vanilla, milk substitute and water.  Whisk until combined.  Then add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk until smooth and combined.  Add in chocolate chips and coconut.  Stir gently together and cook on preheated oiled skillet. (1/4 Cup of batter will make about 10 large pancakes or 1/8 cup of batter will make about 20 dollar sized pancakes)  Add toppings of choice and enjoy!

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Cooking on a oiled hot skillet, only flip once the pancake is
covered in "bubbles"

YUM!

Also shared at:  Fat Tuesday, Create Link Inspire, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Fridays,

Double Chocolate Banana Pound Cake - gluten free, vegan (top 8 allergen free)

This Double Chocolate Banana Pound Cake may go quickly when you make it! 

It is dense, moist and rich in flavor.  Not overly sweetened, so you can taste the chocolate banana combination not the sugar.  

You could use this recipe for many occasions.  It would be a perfect snack with coffee, tea or milk or even a dessert for company when dressed up with some Coconut Whip Cream and sliced strawberries.  Or enjoy it for breakfast with a nut butter of choice,  for a little added protein!
We added a dollop of allergy free cream cheese and gobbled it down.  

Luckily this is a pretty quick recipe to throw together and you'll probably have the ingredients on hand.  The only delay will be waiting for it to bake and cool ;).  I don't know about you, but I always have overly ripened bananas and never tire of another chocolate recipe!  


gluten free, vegan, top 8 allergen free!


Double Chocolate Banana Pound Cake:
1 - Loaf Pan


1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
1/3 Cup  Unsweetened Cocoa Powder
1/4 tsp.  Sea Salt (fine)
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 1/2 tsp.  Ener G Egg Replacer Powder
3-4  Medium Ripe Bananas
1/3 Cup  Oil/Butter Substitute (melted) - your choice
2 TB  Dairy Free Yogurt ( I use So Delicious Coconut Milk, Vanilla)
3/4 Cup  Organic Brown Sugar or Palm Sugar
1 tsp  Organic Pure Vanilla Extract
1/2 Cup  Allergy Free Chocolate Chips ( I use Enjoy Life)

Preheat oven to 350 degrees.  Grease a loaf pan.
In a small bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, sea salt, baking powder, baking soda and egg replacer powder.  Set aside.
In mixing bowl with paddle attachment, add bananas and mix until "mashed".  Add in oil, yogurt, sugar and vanilla extract.  Mix on medium low until combined, scraping down when needed.  Add in pre whisked dry ingredients and mix on low until incorporated.  Stir in chocolate chips. Add batter to a greased loaf pan and bake 50 to 60 minutes until a toothpick comes out clean.  Cool completely.  Enjoy!

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Trying to take a good picture on a cloudy Pacific Northwest day
makes it tough!

A fudge topping of coconut oil and allergy free chocolate is delicious too!

Just a touch of allergy free cream cheese!

Also shared at:  Totally Talented Tuesdays, Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Foodie Friday, Whole Food Friday

Blueberry Lemon Donuts - gluten free & vegan (top 8 allergen free)

Spring is here!  

It's time to welcome in the new season and all the good it brings....
Once we get to Spring I am ready for the onslaught of lemon recipes!  I am lucky enough to have parents who supply me with fresh blueberries every summer, so many in fact, I freeze tons and am able to use them throughout the year.  Lemon and blueberries go hand in hand.

This recipe is easy to make and good enough for breakfast or dessert.  It would make a perfect accompaniment to any Easter Brunch!  You can just double or triple it if serving a crowd.   The blueberries and lemon help give it that fresh taste and different twist.  Baking them makes it ten times easier to do and keeps some of the extra unhealthiness of a regular donut at bay.

I would make and serve these any day before buying pre-made, they are just that easy and good.
I hope your start of Spring is as beautiful as ours is here in the Pacific Northwest!  


gluten free, vegan......allergy free!


Blueberry Lemon Donuts:
1 - 6 hole donut pan or 1 -12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar (your choice)
1/2 TB  Egg Replacer mixed with 2 TB  Rice Milk
1/4 tsp.  Pure Vanilla Extract
1/4 Cup + 1/8 Cup  Rice Milk (unsweetened)
Blueberry Preserves or Jelly

Lemon Glaze:

1 Cup  Organic Powdered Sugar
2 1/2 TB  Milk substitute ( I use Coconut Milk Unsweetened, carton)
1/4 tsp.  Crystallized Lemon Powder or 1/2 TB  Lemon Juice

Preheat Oven to 350 degrees.  Grease donut pans (if needed) and set aside.
In small bowl whisk together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt, cinnamon and nutmeg.  Set aside.
In mixing bowl with paddle attachment cream together shortening and sugar.  Add in egg replacer mixture, vanilla and rice milk, mix together.  Slowly add in dry flour mixture, scraping down when needed and mix on low until well combined.  Add donut batter to a large zip lock bag and cut the tip off.  Fill donut pan 1/2 to 3/4 full with batter.  Drop (by small spoon-fulls) blueberry preserves on top of batter and swirl in. Bake mini donuts for 10 minutes and regular sized donuts for 15 minutes.  Cool and dip into Lemon Glaze.  Enjoy!

For lemon glaze:  In small bowl add all ingredients and whisk together until fully incorporated.  Dip cooled donuts into glaze.


*makes 6 regular sized donuts or 12 mini donuts

Regular and mini donut pans

I made homemade preserves with 1 cup of frozen blueberries
and 1/4 cup organic raw sugar.  Cooked for 10 minutes over
medium heat and mashed until reduced by at least 1/2.

Once reduced, let cool before adding to top of donut batter.

If you put the batter into a zip lock bag to fill the pans, it makes for less
mess and a more accurate fill.

Fill them 1/2 to 3/4 full.

Drop preserves on top and swirl in with a spoon or fork.

Dip the cooled baked donut right into the Lemon Glaze!

Done!

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Also shared at:  Fat Tuesday, Totally Talented Tuesdays, Create Link Inspire, Tuesday Talent Show, Allergy Free Wednesday, Gluten Free Wednesdays, Full Plate Thursday, Gluten Free Fridays,Foodie Friday

Waffle Sticks - gluten free/vegan (top 8 allergen free)

If you have a waffle stick maker or just a plain waffle maker, you will love the simplicity of this one bowl recipe.  

Easy enough to whip up quickly in the morning or premix and store in the fridge for several days, until ready to use.  (I usually always have a pancake or waffle mix premade in the fridge so I can make a quick breakfast or anytime snack when needed)

In the waffle maker these turn out crispy on the outside but still soft in the center just like a batter that has whipped egg whites in it.  My daughter loves them with tahini and jelly on top, but the toppings are all up to you!  


gluten free/vegan.....allergy free


Waffle Sticks:

1 1/2 TB  Egg Replacer mixed with 1/4 Cup  Milk Substitute (I used Coconut Milk-unsweetened/carton)
1/4 Cup  Oil of choice ( I used melted Coconut Oil)
1/4 Cup  Organic Sugar of choice ( I use Coconut Palm or Organic Cane)
1/2 tsp.  Pure Organic Vanilla Extract
3/4 Cup  Milk Substitute ( I use Rice Milk- unsweetened)
3/4 Cup  Water
1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1/2 TB  Baking Powder
1/2 tsp.  Baking Soda
1/2 tsp.  Sea Salt

In a medium size bowl whisk together egg replacer mixture, oil, sugar, vanilla, milk and water.  Once combined add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk everything together until smooth and well mixed.  Grease waffle stick maker well before adding batter.  Cook according to manufactures instructions.   Enjoy!

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Also shared at:  Create Link Inspire,Fat Tuesday, Tuesday Talent Show, Totally Talented Tuesday, Waste Not Want Not Wednesday,Gluten Free Wednesdays, Allergy Free Wednesday, Full Plate Thursday,
.Foodie Fridays, Guten Free Fridays

Jelly Donut Muffins- Gluten Free & Vegan (Top 8 Allergen Free)

If you are ever on Pinterest like me, you've probably seen pictures for the Donut Muffins.  
A delicious combo of a donut and a muffin!
   
I have always wanted to make a allergy free jelly filled donut, but I'm really not into taking the time to figure it out right now!  Having it in muffin form helps take away the yeast and deep frying aspect of that type of donut and makes for a much quicker and healthy option if you are craving the flavor!

This recipe will give you the taste of a donut with the nutmeg and cinnamon and the tender bite that they normally have.  I couldn't decide on just one preserve so I used a strawberry and blueberry- you could even try some allergy free chocolate chips in the middle if you want to kick it up a notch!  You can sprinkle the tops with the powdered sugar or cinnamon sugar if you like, but are just fine without if you aren't wanting the extra sugar kick!  

At some point I will put the time in and figure out a gluten free, vegan, allergy free...etc...jelly filled donut, but for now this recipe hits the spot!

These are a big hit at home and simple to make, I hope you enjoy them as we do!


gluten free/vegan....allergy free


Jelly Donut Muffins:
paper lined muffin tin


3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1 1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/4 tsp.  Ground Nutmeg
1/4 tsp.  Ground Cinnamon
1/2 Cup  Organic Raw Sugar or Coconut Palm Sugar
1/3 Cup  Oil (your choice)
1 1/2 tsp.  Egg Replacer mixed with 1 TB Oil (your choice) and 1 TB Milk Substitute (I used Rice)             1 Cup  Milk Substitute (I used Rice Milk unsweetened)
1/8 tsp.  Crystallized Lemon Powder (or 1/4 tsp Lemon Juice)
1 tsp.  Organic Pure Vanilla Extract

Jam or Preserves
Organic Powdered Sugar and/or Cinnamon Sugar for topping

Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners.
In a small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, salt, nutmeg and cinnamon.  Set aside.  In another small bowl stir together milk substitute and lemon, set aside.
In bowl with paddle attachment add sugar, oil, egg replacer mixture and vanilla.  Mix on medium until blended together.  Next add in 1/2 of the "milk" mixture and 1/2 of the flour mixture.  Mix on low, scraping down when needed until incorporated.  Add in the rest of the milk mixture and flour mixture and mix on medium low until blended.  Fill muffin pan with 1 TB of batter, add 1/2 TB of jelly or preserves of choice and top with remaining batter (about 1 1/2 TB each).  Bake 18- 20 minutes until done or a toothpick comes out clean.  Cool 5 to 10 minutes and sprinkle with powdered sugar and/or cinnamon sugar.  Enjoy!

The batter is a lot like a pancake batter consistency wise

 

Adding the preserves and topping with remaining batter

Fresh out of the oven

Lots of powdered sugar!

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My scribbles actually make up a recipe at some point!

Also shared at:Fat Tuesday, Create Link Inspire,Totally Talented Tuesdays,Gluten Free Wednesdays, Waste Not Want Not Wednesday,Allergy Free Wednesday,Thriving Thursday,Full Plate Thursday,Gluten Free Fridays,Foodie Friday,Whole Food Friday,Healing with Food Friday

Cranberry Orange Donuts

Here is a quick, simple and straight forward recipe for a yummy Holiday breakfast.  If you don't want to spend hours making a yeast roll or bread for that special breakfast how about a donut!?

With a little orange juice and a bit of dried cranberries you can whip these up in no time and still relax.  Don't get me wrong a beautiful cinnamon roll is tough to top for a special breakfast.  But with life being so busy or you end up having last minute guests or extra presents to buy, it's hard to make the time for mixing, rising, rolling, rising.....etc.  With this recipe you can mix it, bake it, glaze it and be done!  


gluten free, vegan....allergy free!



Cranberry Orange Donuts:
1-6 hole donut pan or 1-12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/4 tsp.  Pumpkin Pie Spice (or your favorite holiday mix)
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar
1/2 TB  Egg Replacer mixed with 2 TB Rice milk
1/4 tsp.  Pure Vanilla Extract
1/4 + 1/8 Cup  Orange Juice
1/4 Cup  Dried Cranberries - chopped finely


Grease donut pan (if needed) and preheat oven to 350 degrees.
In a small bowl mix together; brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and spice.  Set aside.
In mixing bowl with paddle attachment; add shortening and sugar and mix on medium until combined.  Add in vanilla, egg replacer mixture and orange juice and mix on medium/low for about 1 minute.  Scraping down with a spatula as needed.  On lowest speed add in dry mixture (slowly) and mix until just combined.  Stir in cranberries by hand.  Fill donut pan 1/2 to 3/4 full (I put mine in a ziplock bag, cut the tip and pipe it in) Bake 12-15 minutes  or until a toothpick comes out clean.  Cool, glaze, sprinkle with extra cranberries if desired and enjoy!

Orange Glaze:

1/2 Cup Organic Powdered Sugar
1 TB  Orange Juice

Mix together in a small bowl and drizzle over cooled donuts.  Double if you like a heavier glaze.

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Also shared at:   Slightly Indulgent Tuesday,Fat Tuesday,Create Link Inspire,Allergy Free Wednesday,Gluten Free Fridays,Simple Meals Friday,Healing Food Friday,Allergy Friendly Lunchbox Love

Pumpkin Donuts

Here are some Sunday morning Fall donuts!  

A touch of pumpkin with a hint of cinnamon and nutmeg.  You don't have to feel guilty about enjoying one (or two) of these donuts since they are allergy free, baked and don't contain any refined sugar!         
(o.k., minus the icing.....:)   )
I made these very simple, but please feel free to kick them up a notch with adding in extras, like dried cranberries, chocolate chips, nuts etc.  
So grab your morning java or hot apple cider and celebrate the coming of Fall!




gluten free/vegan


Pumpkin Donuts:
Oven: 350 degrees
1 donut pan- greased
Makes: 6 regular size donuts or 12 mini donuts


1/3 Cup  Brown Rice Flour
1/3 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
2 tsp.  Baking Powder
1/8 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/2 Cup  Coconut Palm (sugar)
1/2 Cup  Organic Canned Pumpkin
1/4 Cup  Milk Substitute (I use Rice)
1/4 Cup  Coconut Oil (or oil of choice)
1 1/2 tsp.  Egg Replacer mixed with 2 TB warm water
1/2 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Prepare donut pan and set aside.
In separate small bowl mix together; brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, sea salt, nutmeg and cinnamon.  Whisking by hand, so well combined.  Set aside.
In large mixing bowl with paddle attachment;  add coconut palm, pumpkin, milk substitute, oil (my coconut oil was soft enough not to melt), egg replacer and vanilla.  Mix on medium speed until well combined, scraping down with a spatula when needed.  With mixer on low speed, slowly add in premixed dry ingredients.  Mix on medium until well mixed, scraping down when needed (about 2-4 minutes).
Once blended together scrape batter into heavy duty ziplock bag.  Snip a tiny portion of the tip off and squeeze batter into donut pan filling 1/2 to 3/4 full.  You can smooth the top of batter with a wet spoon if lumpy.  Bake regular sized donuts 8-10 minutes and mini donuts 6 minutes.  Toothpick should come out clean when tested.  Let cool and remove from pan.





Spider Web Chocolate Icing:

1/4 Cup  Enjoy Life Chocolate Chips
1/2 TB  Coconut Oil

Once donuts have cooled.
In a small microwave safe bowl add the chocolate chips and coconut oil and melt on high, checking every 15-30 seconds.  Stir mixture after each "check" until melted completely.  Add melted mixture to a small ziplock baggie and snip a tiny portion of the end off.  Drizzle two circles on the donut.  One around the hole and one near the edge.  Using a toothpick, "pull" the chocolate outwards making a cobweb design.
Enjoy!

Spooky delicious!

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Gluten Free Fridays,Wellness Weekend