Friday, October 21, 2016

Baked Double Chocolate Doughnuts with Coffee Glaze #Choctoberfest


Thank you to Caveman Coffee for sponsoring this post. 

It's Friday and this has been a long week.  As a treat for myself and a treat for you I made doughnuts.  These aren't just any doughnuts.  These are double chocolate with a smooth coffee glaze.

I spent much of the week in Ohio and when I got home had a backlog of work to get through.  The double dose of chocolate and a strong cup of coffee was just what I needed to power through one more day till the weekend.  

Caveman Coffee graciously sent me a bag of their Blacklist coffee.  This dark roast is a signature, post-roast blend of Single Origin beans. It's bold with a full body and low acidity. I brewed a strong pot.  I had a nice big mug full and used a bit of the extra to enhance these donuts with a coffee glaze. 

I cannot wait to try their cold brew variety. 

If you need an extra boost of energy or really just want some chocolate doughnuts whip up a batch of these baked double chocolate ones.  You won't regret it. 

Baked Double Chocolate Doughnuts with Coffee Glaze

by Emily Morris
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake breakfast dessert chocolate coffee
Ingredients (6 doughnuts)
    For the Chocolate Cake Doughnuts:
    • Cooking spray, for doughnut pan
    • 3/4 cup plus 2 tablespoons all-purpose flour
    • 3 tablespoons cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 tablespoons unsalted butter
    • 3 ounces dark chocolate chips (or chopped)
    • 1/2 teaspoon instant espresso powder
    • 1/2 cup light brown sugar
    • 1 large egg yolk
    • 1/2 cup buttermilk, shaken
    • 1 teaspoon vanilla extract
    For the Coffee Glaze & Sprinkles:
    • 2 cups powdered sugar
    • 1/2 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 3 to 5 tablespoons coffee
    • 3 tablespoons chocolate sprinkles
    Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside.

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

    In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.

    In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour.

    Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 10 to 12 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.

    In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of coffee. Add more coffee, one tablespoon at a time, until it reaches a thick yet liquid consistency.

    Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.
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    Wednesday, October 19, 2016

    Fudge Brownies #Choctoberfest

    #Choctoberfest continues with these fudge brownies. I am a cookie girl at heart but sometimes a girl needs a brownie.  As I was thinking about what kind of chocolate recipes I wanted to share with you, brownies kept coming to mind. 

    These brownies are super dense and fudge like.  If I am going to have a brownie it better be fudgy and decadent.  

    Trying to be a bit health conscience I swapped out the butter with coconut oil.  This oil from Barlean's is flavored like butter so you cannot tell that these brownies were made with anything different.  You get all of the benefits of using coconut oil and the great taste of butter.

    Barlean's has all sorts of healthful products to amp up your nutrients by incorporating them in your everyday eats. Even Mr. J was using some to "butter" his toast. 

    Now I am just dreaming about taking one of these brownies and adding some of that hot fudge sauce from yesterday. 

    Fudge Brownies

    by Emily Morris
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Keywords: bake dessert chocolate brownies
    Ingredients (24 brownies)
    • 4 large eggs
    • 1 1/4 cups Dutch-process cocoa
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon espresso powder
    • 1 tablespoon vanilla extract
    • 1 cup Barlean's Butter Flavored Coconut Oil
    • 2 1/4 cups sugar
    • 1 1/2 cups All-Purpose Flour
    • 2 cups chocolate chips
    Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

    Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 4 minutes.

    As the egg mixture is mixing melt the coconut oil. In a medium-sized microwave-safe bowl melt the coconut oil until it becomes liquid, then add the sugar and stir to combine. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not boiling; it'll become shiny looking as you stir it. (Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.)

    Add the hot coconut oil/sugar mixture to the egg/cocoa mixture, stirring until smooth.

    Add the flour and chips, stirring until smooth. Again, adding the chips helps produce a shiny top crust.

    Spoon the batter into a lightly greased 9" x 13" pan.

    Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.

    Remove them from the oven and cool thoroughly on a rack before cutting and serving.
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    Monday, October 17, 2016

    Hot Fudge Sauce #Choctoberfest


    It has been way to long since I posted. And here we are in the midst of #Choctoberfest.  I blame colds and hurricanes.  Regardless I am back this week with a slew of chocolate posts. 

    Let's just say this past weekend was super sweet.  First up is this amazing hot fudge sauce.  I had this go to recipe for hot fudge from the microwave.  It was my constant until now. This recipe is just four ingredient and one pot on the stove top. Five minutes later and you have this amazingly rich and thick hot fudge sauce.  It is so good you don't even need ice cream. Just grab a spoon. 

    I used Imperial Sugar for my granulated sugar ingredient. I love that it is not chunky and pours smooth. This is key for nice and smooth hot fudge.  No one wants lumpy hot fudge sauce.  The recipe makes about 3 cups, quite a bit of hot fudge but it stores well in the fridge in an air tight container.  

    Hot Fudge Sauce
    by Emily Morris
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Keywords: saute dessert chocolate
    Ingredients (makes 3 cups)
    • 1 cup Unsweetened Cocoa Powder
    • 1 cup Imperial Sugar
    • 1 cup Heavy Cream
    • 1 stick Salted Butter, Cut Into Pieces
    In a medium saucepan, gently whisk together the cocoa powder and sugar.

    Whisk in the cream, then turn the heat to medium and whisk it as it warms up.

    When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice hot stir it to combine. Sauce will thicken.

    Let the sauce cool in the pan for 5 minutes, then transfer it to a jar. Store it in the fridge (it will become solid as it cools).

    To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.
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    Thank you to Imperial Sugar for sponsoring this post.

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