Wednesday, October 15, 2014

Mini Chocolate Donuts

I made these mini chocolate baked donuts for a baby shower, and they turned out very yummy. I like the chocoate ones better than the pumpkin, but it's mostly because of the chocolate glaze on top. It's delicious and definitely my favorite part!
I'm lucky enough to have a donut maker, but you could also bake these in a donut pan.
I found this recipe HERE.

 Chocolate Donuts

3/4 Cup Flour
1/2 Cup Sugar
3 TBS Cocoa
1/2 TSP Baking Soda
1/4 TSP Baking Powder
1/4 TSP Salt
1/4 Cup Milk
3 TBS Vegetable Oil
1 Egg
1/2 TSP Vanilla
1/4 Cup Hot Water

Chocolate Glaze
1/4 Cup Melted butter
2TBS Cocoa
1 1/2 Cup Powdered Sugar
1 TSP Vanilla Extract
1-3 TBS Hot Water
Sprinkles To Top (Optional)

Instructions
Turn on your donut maker. (or preheat oven to 350 and slightly grease a donut pan)
In the bowl of an electric mixer or a large mixing bowl combined flour, cocoa, baking powder, baking soda, and salt. Then add in sugar.
Mix in milk, vegetable oil, egg, and vanilla mix until smooth.
Slowly stir in hot water until completely combines. Batter will be thin.
Fill a piping bag with your batter. A round tip will be helpful, but I love to use Wilton’s new batter tip. It allows you to squeeze out batter without it dripping at all – mess free!
Lightly grease your donut maker (or donut pan). Quickly squeeze batter into each cavity until full. Donuts will begin to bake and rise so you’ll want to work quickly. If your a bit slow you can always fill just half the cavities at a time.
Let them bake in donut maker for 7 minutes (add a few extra minutes if baking in the oven).
Gently pop them out with a fork, lay them on a wire rack to cool. Repeat steps 6-8 until your batter is gone.
In a small bowl mix together cocoa and powdered sugar. Add in melted butter and vanilla then stir until fully combined.
Slowly add in hot water one TBS at a time until you get a nice dipping consistency.
Dip cooled donuts into the glaze and place back on the cooling rack, it helps to place a piece of wax paper underneath to contains the mess.
Dip half of your donuts, add sprinkles, then repeat with the other half.


Mini Pumpkin Donuts



My mom gave me a donut maker for my birthday last year. I was so excited to try out some donut recipes, but I just never pulled it out. I was asked to bring something breakfast like to a baby shower, and I knew that mini donuts would be perfect! The donuts are baked not fried, so there is a big difference. I tried out 3 recipes, and while all three were pretty good, none of them blew me out of the water. Probably because they are baked not fried. ha, ha However, I'm excited to try out some more recipes and see if I can find "the one".
I found this recipe HERE


Mini Pumpkin Donuts

Ingredients for Donuts:
1 1/2 c flour
1 T ground flaxseed (optional)
1/4 c brown sugar, packed
4 T granulated sugar
1 t pumpkin pie spice
1/4 t salt
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla
1 (small) can pumpkin puree
1/2 c buttermilk
Ingredients for Glaze:
1/2 T milk
4 T powdered sugar

Directions
In a small bowl combine all dry ingredients for donuts.
In a separate bowl mix vanilla, pumpkin and buttermilk.
Mix the dry ingredients with the wet ingredients and whisk by hand until fully incorporated.
Put batter in Select Brands babycake Donut Maker and cook for approximately 4 minutes or until fully cooked.
Let donuts cool.
Mix glaze ingredients.
Dip donuts into glaze and let set before enjoying.

Wednesday, October 8, 2014

Twix Muddy Buddies

We love anything Twix. I knew I had to make these, and wow, they were delicious and addicting. I tried to follow the recipe, Here, but there was way too much chocolate for only 4 cups of Chex, so I doubled it, and tweaked it here and there, to make the end result. Yummy stuff!

Twix Muddy Buddies

  • 10 Cups Rice Chex Cereal
  • (2) 12 ounce bag milk chocolate chips
  • 30  kraft caramel squares
  •  2 Tablespoon Heavy Cream
  • 12 Shortbread Cookies
  • 1 cup powdered sugar
  • 4 Twix Bars, chopped
  • 5 kraft caramels (optional for final drizzle)*
INSTRUCTIONS
  1. In a big bowl place chex cereal. In a microwave safe dish, or over low heat on the stove, melt the milk chocolate chips. If in the microwave, melt 30 seconds at a time until smooth and be careful not to let burn and clump.
  2. Pour the melted chocolate over the chex cereal and mix until the cereal is completely covered in the chocolate.
  3. Melt the caramel and heavy cream. Drizzle this over the chocolate covered chex. Stir lightly getting all of the cereal pieces drizzled in caramel.
  4. Pulse the shortbread cookies in a food processor until fine. Combine with the powdered sugar in a gallon sized bag. Divide the shortbread/powdered sugar mix between 2 gallon ziplock bags. Dump the chex cereal and shake to coat in the powdered sugar shortbread cookie crumbs. Add Twix pieces.
  5. If you want a final caramel drizzle, lay them out on a parchment covered cookie sheet. Melt the 5 caramels and drizzle on the top of the muddy buddies.