With Sweet Dreams and Even Sweeter Days

Thursday, April 28, 2011

Easter Rice Krispie Treats


Easter has come and gone!  And as per usual in my household, it was filled with interesting but lovely times.

I was bogged down with so much work for school that I really didn't have time to get into a complicated dessert, but I still wanted to make something.

Then, right on cue, inspiration popped up on a food blog for these.

They were perfectly easy, and really helped set the mood for a low-key, fun day.


And you'll be pleased to know, I am now the proud owner of "Baking From My Home to Yours".  Believe me, all of our lives are better for this.

Just you wait and see what's in store.

But for now...


Go put your leftover Easter candy to use!


Easter Rice Krispie Treats
Servings: 15 treats

Ingredients:
4 cups rice krispie cereal
2 cups fruity pebbles cereal
1/2 stick of butter (4 Tbsp)
1 (10 oz) bag of mini marshmallows
1 can vanilla icing
Easter candy for decorating

Directions:
Line a baking sheet with parchment paper.  Melt butter in large saucepan over low heat.  When butter has melted stir in marshmallows until they have melted too.  Remove from heat.  Stir in both cereals.  Press onto baking sheet to desired height.  Spread icing on top.  Decorate immediately with Easter candy, pressing slightly to adhere.  Refrigerate for at least 1 hour before cutting.  Cut serve and enjoy!

Recipe adapted from: Cookies and Cups






Tuesday, April 26, 2011

Pumpkin Blondies


Today it was 85 degrees and downright hot around here.  And all around B-E-A-utiful.

And in the spirit of this day, I bring you pumpkin blondies.

I know it doesn't make much sense, but I didn't make them today... so I really can't be blamed.

At least that's what I'm going to keep telling myself.

Today I also figured out for the 300th million time why I think I was born to teach.  I stood up in front of my 100 college-aged person bio lecture class to do a presentation and basically did a song and a dance to teach them about manta rays.  

(Not a literal song and dance - although I considered it)

I love public speaking and my only regret is that I didn't bring lollipops to those who asked questions afterwards.  I know, I know, I'd want to be my student too! ;)

So to celebrate the warm weather and manta rays (which if you'd like to learn more about feel free to ask!) make these blondies.  And then when I teach your children in ten years, send in a batch for me as a thank you.



Pumpkin Blondies
Servings: 20-30 bars

Ingredients:
2 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter, at room temperature
11/4 cups granulated sugar 
1 egg
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup chopped pecans (toasted if you like)

Directions:
Preheat oven to 350 degrees.  Line a 9x13 in pan with tinfoil.  Combine flour, baking soda, pumpkin pie spice and salt in a bowl and whisk together.  Set aside.  With an electric mixer, beat the butter and sugar until creamy.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low add flour mixture until just combined.  Fold in chopped nuts.  Pour into prepared pan and spread out smooth.  Bake until a toothpick comes out clean 35-40 minutes.  Place on a cooling rack and let cool completely before cutting.  Take out of pan, remove tinfoil, cut and enjoy!

Recipe adapted from: Annie's Eats











Saturday, April 23, 2011

Lemon Drops


You might want to press play to the video below to prepare yourself for this post.


Yes, I myself was one of those lucky kids who grew up with HP.  More than a decade ago I opened a book that basically defined my childhood reading, and led to some of my favorite memories.

Checking my mailbox when I was 11 years old just hoping there was a letter inside for me (yes that was me)  Waiting in line at midnight with my dad when all the new books would come out. (No, I was not one of the people who dressed up)  Racing to finish them before people would start spilling secrets. All things that looking back I truly loved.

This summer I actually got the chance to visit Harry Potter world in Universal Studios Florida.  I really wasn't excited at all.


Ok, maybe that's stretching the truth.  I possibly was a little excited and felt like an 11-year-old kid again.

Needless to say, when I returned home and found out there was a Harry Potter cookbook on the market, I knew it had to be mine.

For those of you who haven't read the books, one of the characters, Albus Dumbledore's favorite sweet is lemon drops.  And this is where my Harry Potter cooking journey began.

Next time I make this, I will most likely either make them smaller or add lollipop sticks to them, because while they were so tasty, at this size they were hard to eat without a stick.

All in all these drops are great, and until I get that letter that got lost in the mail a decade or so ago, they'll just have to do ;)


Lemon Drops
Servings: 30-40

Ingredients:
1/4 cup water
1 cup sugar
1/2 cup light corn syrup
1/4 tsp cream of tartar
1 tsp lemon extract
yellow food coloring

Directions:
Line a baking sheet with parchment paper.  Combine first 4 ingredients in a small saucepan.  Cook over medium heat until sugar dissolves and mixture begins to bubble.  Clip a candy thermometer to pan.  Continue cooking, stirring occasionally, until mixture reaches 300 degrees F.  Remove pan from heat.  Stir in lemon extract and a few drops of food coloring.  When bubbling has subsided, use an oiled teaspoon to drop small droplets of mixture onto prepared sheet.  Continue with mixture until desired number of lemon drops have been achieved.  Store candies at room temperature wrapped individually with parchment paper.


Wednesday, April 20, 2011

Vegan Cranberry Oatmeal Coconut Cookies


For my last upper-level honors elective, I opted to take an animal ethics class.  It is a Community Based Learning course, and something I have never tried before, so I figured why not.

Basically, as a component of my course I go into the field and actually work on the issues we discuss.  Our partner is the PSPCA and for me this translates in-part, to walking puppies.

As another part of our course we had to come up with a project and I was placed into a dog group and got to help organize a table for "Pit-Bull Awareness Day" at Temple a few weeks back.

And guess what I suggested my contribution to our table was.

"Buy a cookie and save a puppy." 
Mary = veritable tag-line genuis

Anywho a week or so before the event I was all set in my baking plans, when surprise!  I was told all of the baked goods I'd be selling were supposed to be vegan.


I searched high and low for a vegan cookie recipe that wouldn't make me want to pull my hair out while making in mass amounts.

And let me tell you, these are just great.  And they are a spring-board for any combination of flavors you like!  So many different variations were floating around my head, but in the end these were just perfect.

If you're a vegan, or you just find yourself in your house with no dairy or eggs and are craving cookies.  They can be had!

Toasty-oaty-coconutty goodness.

More on Pit-Bull Awareness Day in an upcoming post, but for now.

Vegan Cookie deliciousness to tide you over.

Enjoy!


Vegan Cranberry Oatmeal Coconut Cookies
Servings 2-3 dozen

Ingredients:
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
16 Tbsp All vegetable shortening
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 cup soy milk
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 cup old fashioned oats
1 cup unsweetened flaked coconut
1 cup dried cranberries

Directions:
Preheat oven to 375 degrees.  In a bowl whisk together flour, baking soda, and salt.  Set aside.  In the bowl of an electric mixer, cream sugars and vegetable shortening until creamy, scraping down the sides of the bowl as needed.  Mix in slowly, soy milk, lemon juice, and vanilla extract until combined.  Mixture will look very wet.  With mixer on slow add in flour mixture until just combined.  Fold in oats, cranberries and coconut until well distributed.  Line a baking sheet with either parchment paper or a baking mat.  Drop dough by rounded teaspoons onto the baking sheet at least 2 in apart.  Bake rotating the pan halfway through for 10-12 minutes (mine were 12 minutes).  Let cool on sheet for five minutes and then transfer to a cooling rack to cool completely.  Continue with cookies until all dough is used.  When completely cooled store cookies covered at room temperature.

Recipe adapted from: Savvy Vegetarian




Monday, April 18, 2011

Neapolitan Layer Cake


Today is my Gram's 81st birthday.

Since she is in Florida and I'm here in Pa, and she is quite the fan of my baking excursions, I found it fitting to throw her a virtual birthday party on here.

So Gram, grab a fork.  This one is for you.

This is by far the most beautiful/best tasting cake I have created thus far.  I've made some doozies taste wise that were nothing more than plain looking, and some super cute creations that were good but not to die for.

But here is it.  The holy grail of all baked goods.

They say we eat with our eyes and I think this finally proves that at least for me, this is true.  Just looking at the pictures of this cake tests my will power to not go downstairs and eat a THIRD slice for the day.

And when I say slice, I mean slice.  Because by the way,


This cake is 5 layers tall.

I had the men in my life (who can usually eat 10x more than myself) comment on how huge the slices were and how they could never eat all of it at once.

I chuckled because I had eaten a slice that size for breakfast.

This cake is so stunningly beautiful, it slices smoothly, and it tastes so so good.  I usually have pretty good restraint when it comes to cake... but with this, not so much.  I'm having a hard time giving it away, and am eating way more every day then I'll ever care to admit.

It's just that good.

The cake recipes I used had a few tricky qualities so I'm not going to include them in this version until I can find more reliable ones for you.  But don't fret, either use your favorite vanilla/chocolate/strawberry cake recipes or if you're new to baking a box mix.

If you do decide to make this cake there are a few things I have to insist you do.

First and foremost, DON'T skimp and use a store bought icing.  I am the first to admit when I think it's ok to substitute the stuff from a can and now is not the time.  The Strawberry Swiss Meringue Buttercream is such an important part of this cake for so many reasons.


In the past I have decorated cakes using store bought icing, powdered sugar icing, and now this.  And let me tell you.  There is no comparison.  This stuff goes on like a dream, and isn't overly sweet. It holds its shape extremely well and can be adapted to so many flavors.


If you're going to make this cake, this icing is the only way to go.

The second thing I insist you do if you decide to make this cake is fill the layers, not with this amazing icing, but with a thin layer of strawberry jam instead.  This was one of my favorite parts of the cake.  It keeps all the layers incredibly moist and adds a touch of sweetness that really takes this cake from amazing to divine.

If you're not crazy like me you could make the cake smaller with less layers, but if you're going to go with such a show-stopping piece like this one, my style is all the way.


So Gram, I hope you have the most amazing 81st birthday ever.  I hope you don't take 81 shots.  Not because I don't think you can handle it, but only since I'm not there to celebrate with you in person.

As for your cake, I'll just have to eat your slice.  Somehow I think I'll survive.


Neapolitan Layer Cake
Servings: 1 9-inch 5-layer cake

Ingredients

Cakes:
2 chocolate layer cakes baked in 9-inch pans (cooled)
2 strawberry layer cake baked in 9-inch pans (cooled)
1 vanilla layer cake baked in 9-inch pan (cooled)
1 jar seedless strawberry jam

Strawberry Swiss Meringue Buttercream:
4 egg whites
3 sticks unsalted butter (completely at room temperature, cut into slices)
1 1/4 cups fresh strawberries (rinsed, hulled, and chopped)
1 1/4 cups of sugar

Directions:
On a cake stand lay one layer of chocolate cake.  Spread a thin layer of strawberry jam and place one layer of strawberry cake on top.  Continue with cake and jam using the vanilla layer, and then the other chocolate and strawberry layers.  Do not put jam on top of last layer.  When all cake has been stacked place in the refrigerator while making the icing.  To make the strawberry swiss meringue buttercream process strawberries in a food processor until smooth.  Set aside.  Place the egg whites and sugar in the bowl of an electric mixer.  Set the bowl over a pot with a few inches of boiling water.  Heat mixture while continuously stirring until the mixture reads 160 degrees on a candy thermometer and all of the sugar has dissolved.  Transfer the bowl to the electric mixer stand.  Beat using the whisk attachment on medium high speed for about 8 minutes. (The bowl should be cool to the touch)  Change to the beater attachment and beat on medium speed.  Drop butter tablets in 1-2 at a time, waiting for each to become incorporated before adding the next. (Don't worry if the batter looks soupy, beating on high speed an extra few minutes without adding any more butter should fluff it up again).  Once all butter has been incorporated and icing is fluffy, add in strawberry puree.  Mix until combined.  Using buttercream to cover all sides and top of the assembled cake.  Pipe decorations with remaining buttercream if desired.
Cake is best kept in the refrigerator, brought out at least 10 minutes before cutting.

Enjoy!


Cake inspired by: Sweetapolita
Buttercream adapted from: Annie's Eats




Saturday, April 16, 2011

Lavender Honey No-Bake Cheesecake


My list of recipes to try is very very... very long.

I don't try to count the number of things on my to-do list.  It tends to send me into a funk.

More often than not I buy all the ingredients for one thing, and then change my mind and make something completely different instead.

I had all of the ingredients ready to make Tres Leches cupcakes, and this lavender cheesecake was forgotten on my to-do list from about January.

I'd been putting the cupcakes off for days and then suddenly I just went downstairs and made this instead.  No warning.  No reason why.

Afterwards when I looked for a reason to rationalize, it dawned on me.  Easter.

Now while this may not be the most popular dessert with kids since lavender really isn't a taste we come out of the womb craving, it certainly is eye catching and different.

And Sophisticated.

And Easy.


So if you're looking for something unique this Easter holiday (or spring) check this out.

As for me, I'm off to bookmark 800 new recipes and put off making the homemade graham crackers I bought the ingredients for back in October.

I know.  I know.  You just don't know what to do with me.


Lavender Honey No-Bake Cheesecake
Servings: 1 9-inch cheesecake

Ingredients:
1 1/2 cup crushed graham crackers
5 Tbsp butter (melted)
3 Tbsp lavender (crushed)
4-5 Tbsp boiling water
3/4 cup honey
8 oz cream cheese (room temperature)
1 1/4 cups heavy cream

Directions:
Mix crushed graham crackers and melted butter in a bowl into combined.  Press evenly into a 9-inch spring-form pan.  Refrigerate for at least 30 min.  Place crushed lavender in a small bowl and pour boiling water on top.  Let sit for at least 5 min but not more than 15.  Strain liquid into a larger bowl and discard lavender pieces.  Place cream cheese and honey in bowl with lavender liquid and beat at medium speed until well combined. Pour heavy cream into a separate bowl and beat (start on low speed getting higher as you go) until it forms whipped cream.  Fold whipped cream into cream cheese mixture and mix gently until combined.  Pour mixture into chilled spring-form pan and smooth top with spatula.  Refrigerate for at least 2 hours or overnight.  Serve and enjoy.  Cheesecake is best kept in refrigerator until ready to serve.

Recipe adapted from: Living in Season

Wednesday, April 13, 2011

Chocolate Covered Strawberries - My Way


Posting twice within two days isn't usually in the cards for me, but these were so wonderful I just had to share them with you immediately.

These are my take on the chocolate covered strawberry.  A classic dessert made so much cuter.  And the best part is they are just as easy.

The idea came to me a while ago and when I had some red candy melts and extra strawberries on hand from a cake I made, and I just knew they had to happen.

Basically it is the same idea as a regular chocolate covered strawberry, just dipped in red candy melts as opposed to milk or semisweet chocolate.  Then they are topped off with white chocolate "seeds" for an absolutely adorable finish.

And that's it!

In no time at all you'll have replaced the same old chocolate covered strawberry with something new and wonderful, that certainly has a wow factor as well.

They make me so exponentially happy.


And with strawberry season right around the corner, how could you go wrong?

In other news, yesterday was a very special day.  It was not only the birthday of one of my best friends in the whole wide world Maria, it was also the birthday of my pop, one of my favorite guys who lived right across the hall from me for my entire life.

Me and Maria way back in 2006 after our homecoming!

Maria has been one of my best friends for the past seven years, ever since we met freshman year of high school.  I love this girl and wouldn't know what to do without her.  So glad you're 21 now and we can finally go out together!

Me and pop in 1998 on the first day of school

I'd never forget your birthday pop.  I know it's been a year and a few months since you've been gone but I still miss hearing the Phillies games and old movies on your tv across the hall.  We love you!

So with some sweet strawberries and some sweet memories to lead me, I'm ready for summer.. which is finally right around the corner!


Chocolate Covered Strawberries - My Way
Servings: 1 carton strawberries

Ingredients:
1 carton strawberries (rinsed and patted dry)
1 bag red wilton candy melts (found at craft stores)
1 oz white chocolate

Directions:
Line a baking sheet with wax paper.  Melt red candy melts in a heat proof bowl in the microwave, stirring every 30 seconds until smooth.  Dip each strawberry in the candy melts and place on wax paper. When all strawberries are dipped, place in freezer for 5-10 min.  In the meantime, melt the white chocolate in a separate bowl stirring every 30 seconds until smooth.  When white chocolate is melted dip a toothpick in it and dot all across strawberries to look like seeds.  Continue until all strawberries are dotted.  Place in the freezer for an additional 5-10 minutes.  Serve and enjoy.  Chocolate covered strawberries are best kept in the refrigerator until ready to serve.


Recipe: A Mary Original






Tuesday, April 12, 2011

Chocolate Chip Pumpkin Bread


Yes you read that date correctly.  It's April.  The farthest away on the calendar year you can possibly get from October.  And I'm on a pumpkin baking spree.

I'm aware it doesn't make much sense.  But I usually don't question my baking instincts.  Especially when they lead me to things as wonderful as this.

I have a terrible habit of making amazing baked goods and then never getting around to baking them again... for like years.  Example you ask?  I made Raspberry Vanilla Pavlova in December 2009 and fell in love with it.

Haven't gotten around to making again since.

There are just so many new recipes to try, that often even amazing recipes get pushed to the side for months, ok years.

There are a few exceptions to this, and this pumpkin bread is one of them.


I first tried it in October of 2009 and have made this a total of 4 times the past year and a half.  That is pretty much record breaking for me.  And just goes to show how good it really is.

It is by far the most moist pumpkin bread I have EVER had.  It is dense and chewy and all around heaven, even in this month of April.

And if you're one of the few people like my grandmother who cringes at the thought of chocolate chips with pumpkin, you could substitute something like chopped pecans.

But I definitely recommend giving the chocolate chips a try.  The slightly sweet chocolate with the dense moist spicy bread is a HUGE winner in my mind.


So give this a try, I guarantee it has a good chance of becoming one of your standby fall (or anytime) recipes.

And when you make a loaf in October be sure to bring me a slice, because I'm sure I'll be on some sort of Spring baking spree then.


Chocolate Chip Pumpkin Bread
Servings: 1 loaf

Ingredients:
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup canned pumpkin (NOT pumpkin pie filling)
1 cup sugar
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees.  Combine all dry ingredients in a bowl and whisk to combine.  Set aside.  In another bowl beat the eggs, sugar, pumpkin and oil until well combined.  Stir the dry ingredients into the wet until combined.  Fold in the chocolate chips.  Pour into a greased 9x5 inch loaf pan.  Bake for 60-70 minutes or until a cake tester inserted in the middle of the loaf comes out clean.  Cool for 10-20 min before taking out of pan.  Cool completely on a wire rack before cutting and serving.  Keep covered in plastic wrap at room temperature.  Enjoy.

Recipe adapted from: Taste of Home


Sunday, April 10, 2011

Honey Roasted Peanut Chocolate Covered Banana Bites


A little while back, I went through somewhat of a baking slump.  I really wanted to make some desserts for myself, but the thought of going through all the steps of making something and then waiting for it to bake/cool/ice was just too much for my brain to commit to.

During this baking slump, as I was sitting in biology, I suddenly had the brilliant solution.  
Chocolate covered bananas.

Chocolate covered bananas were "healthier", easy to make, and could be finished minutes from when I started.  There was only one problem.

I had steered clear from chocolate covered bananas since I was about 9-10 years old.  

Let me explain.

Back in the day, we had a house in Brigantine.  During one of our summer stops at the local ice cream shop, I thought I'd be different and get myself a chocolate covered banana.  There I was, just enjoying my banana on a stick, when a 12 year old boy walked up to me.

Me, being 10 year old me, thought immediately "THIS IS IT! ALL MY DREAMS ARE ABOUT TO COME TRUE!"

As he came forward with his 12 year old swagger I just waited for him to tell me he'd seen me in Brigantine summer after summer and that he couldn't wait to profess his feelings for me any longer.....

and then...

He made a comment about how the shape of the banana I was eating resembled a certain male body part, laughed, and walked away fist pumping his visor clad other 12 year old friend.  

Well let me tell you, that was just it.

I vowed to never eat a chocolate covered banana on a stick again.  (And most likely blubbered in a corner for ten minutes.)

Call it luck, call it fate.  But when I came home that day some 11 years later to make these, we didn't have any popsicle sticks.  Therefore the banana bite was born.


Just to amp these babies up even more, I sprinkled some honey roasted peanuts on top.  And let me tell you they are so so good.  They come together in a cinch and last in the freezer for a good few days.

I'm super glad these helped me get over my baking funk as well as my 10 year old self fear of chocolate covered bananas.  These are a dessert I am likely to make time and time again.


So make these.  But don't think of 10 year old me.  She's better left in 1999 with her boy bands and elvis posters and dreams of true love at the beach. 

Enjoy!

Honey Roasted Peanut Chocolate Covered Banana Bites
Servings: 10-12

Ingredients:
2 bananas
12 oz semisweet chocolate
1 cup honey roasted peanuts (chopped)

Directions:
Chop bananas into 1 inch pieces.  Place on wax paper on baking sheet and set aside.  Melt chocolate in microwave stirring every 30 seconds until smooth.  Dip each banana piece and place on wax paper.  Sprinkle with chopped honey roasted peanuts immediately.  After all banana bites have been dipped let sit in freezer at least 2 hours before eating.  Keep in freezer until ready to eat for best results.

Recipe: a Mary original


Tuesday, April 5, 2011

Cookie Dough Brownies


I certainly never try to be an "I'm upset so I'm going to have a date with Ben & Jerry's" chick.  I don't deny I may be the teensiest bit of a romantic, but for the most part negative girl stereotypes just aren't my bag.

However just this once I found the need to do something completely and totally stereotypical girl.

After having a bummer day, I figured I'd whip something up truly decadent.  Something you almost need an excuse to eat.  Cookie dough brownies.

And actually, making these babies did put a smile on my face.


These are not for the faint of heart.  A layer of brownie topped with a layer of cookie dough can send anyone into a sugar bliss.

But truth be told, they weren't really my thing.  But that doesn't mean they aren't awesome.

I just have something to confess. 

(I'm not the biggest fan of cookie dough)

I'm sorry, I hope you can forgive me and still love me.  If you are a lover of cookie dough, these would be PERFECT for you.  I got rave reviews from all my cookie dough loving friends.  And I did eat a whole one, which normally for cookie dough I won't do.



So whether you're having a bad day or a good day, these are guaranteed to make it awesome.  Just be aware this makes a BIG batch, so either invite some friends over, or be prepared to eat a lot of brownies.

And I promise no Ben & Jerry's days. :)

Enjoy!


Cookie Dough Brownies
Servings: 20 LARGE or 30-40 small brownies

Ingredients:
1 box family size (9x13) brownie mix
3 sticks unsalted butter (room temperature)
1 1/2 cups light brown sugar
2/3 cup sugar
9 Tbsp milk
3 cups flour
3/4 tsp salt
2 cups semisweet chocolate chips

Directions
Preheat oven to 350 degrees.  Liberally spray a 9x13 inch baking pan with vegetable spray.  Bake brownies as directed on box.  In the mean time make cookie dough.  Cream butter and sugars together in the bowl of an electric mixer until light and creamy.  Add milk as well as flour and salt.  Mix until mixture is uniform.  Fold in chocolate chips.  Once brownies are near cool, run a knife around edges of pan to loosen them.  Spread cookie dough mixture on top of brownies.  Let set in the refrigerator for 2-3 hours.  Cut and serve.  Store covered at room temperature.  Enjoy!

Recipe adapted from: Baking Junkie




Friday, April 1, 2011

Chocolate Guinness Doughnuts



Weekend baking is probably my favorite thing in the whole world.  A time when I can actually take my time and make whatever I want.

Most weekends I want a baked good for breakfast. (Shocking, really I know.)

I blame it on my intense love for doughnuts, muffins, scones, pancakes, bagels etc.

Now believe me I eat my fair share of these things at other times of the week.  But a weekend homemade doughnut just makes it so so much better.

These doughnuts were actually one of the best I've ever eaten, (which is saying something because they are baked which = slightly healthier).  I accredit it to this secret ingredient.


Now if you're not a fan of beer at breakfast (nothing wrong with it in my book :D), don't worry.  You can't taste it particularly.  The Guinness just gives these chocolate doughnuts a really amazing depth of flavor.


They puff up HUGE out of the oven and are so light and fluffy but surprisingly also really filling.  I only needed one to be satisfied.

Then just to make them utterly irresistible, a chocolate glaze and sprinkles go on top.


And so, an amazing doughnut is born.

What you do with the extra Guinness at 9am on Saturday morning is our little secret ;)


Chocolate Guinness Doughnuts
Servings: 8-10 doughnuts

Ingredients:

Doughnuts:
2 1/2 cups flour
1 Tbsp unsweetened cocoa powder
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 egg, plus 1 egg yolk
1 tsp vanilla
3/4 cup sugar
3 Tbsp butter
3 ounces of semisweet or bittersweet chocolate
1/3 cup milk
1/2 cup Guinness (any other dark beer is ok too)

Icing:
4 Tbsp butter
3 ounces chocolate
1 3/4 cup powdered sugar
4-5 Tbsp of warm water

Sprinkles for decorating

Directions:
Preheat oven to 375 degrees.  Lightly grease a 6 doughnut pan.  
To make doughnuts combine dry ingredients and whisk in a medium bowl to combine.  Set aside.  Combine egg, egg yolk, vanilla and sugar in a separate bowl and beat until light and fluffy.  Add milk to egg mixture and beat to combine.  Add beer and beat to combine.  Combine with dry ingredients stirring only until just combined.  Microwave chocolate and butter in a small bowl in ten seconds intervals until able to be stirred together and smooth.  Fold in chocolate mixture to batter.  Using a pastry bag, pipe batter into doughnut wells.  
Bake doughnuts for 7-9 minutes or until springy when touched.  Let cool and continue with remaining batter if necessary.  
To make icing, melt butter and chocolate in a bowl in the microwave in ten second intervals, until able to be stirred together and smooth.  Add powdered sugar 1/2 cup at a time, alternating with the warm water. until all the powdered sugar is used and icing is smooth.
Dip doughnuts immediately and top with sprinkles if desired.  Enjoy!

Recipe adapted from: Baker's Royale