Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies

Hello everyone!

How is the new year going so far? Mine is going pretty well! Very occupied again, but very happy to be! Lots of fun stuff going on!

As you can see I didn’t have much time for the blog in the last few weeks and it might be like that until summer, but I have a delicious recipe for you today! In fact I was supposed to do mallows again with a twist but a couple of things went wrong so I turned around and made PB frosting instead of the marshmallows. My man was happy, he’s not really into marshmallows and even before things went wrong he asked me for PB instead (sabotage maybe?). But don’t worry, it’s as good, if not better, than mallows!

Chocolate Covered Peanut Butter Brownie Cookies

*nom nom nom*

Ooops sorry, if you want the recipe, here it is, just after this other recipe! Have a good week!

:D

Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies
Yield : 48 cookies

Ingredients

For the brownie cookies
Adapted from Home Cooking in Montana

  • ½ cup butter
  • 14 oz semisweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon espresso powder

For the Peanut Butter Frosting
Adapted from All Recipes

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons 35% cream
  • 2 cups powdered sugar

For the chocolate glaze

  • 12 ounces semisweet chocolate
  • 2 ounces vegetable oil

Directions

For the cookies

  1. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Let cool.
  2. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  3. In a small bowl, combine flour, baking powder, and salt. Set aside.
  4. Beat together the eggs, sugar and espresso powder. Gradually add the dry ingredients, beating well.
  5. Add the chocolate mixture and beat well.
  6. Drop teaspoons of batter onto baking sheets. Leave a space of about 1/2 inch between each cookie.
  7. Bake for about 10 minutes. The middle should be somewhat soft.
  8. Cool slightly on baking sheet; remove to wire rack to cool completely.

For the Peanut Butter Frosting

  1. Beat butter and peanut butter until incorporated.
  2. Add the powdered sugar and mix well.
  3. Incorporate cream and beat until fluffy.

For the chocolate glaze

In a double boiler, melt the chocolate and oil together.

To assemble

  1. Pipe frosting on top of each cookie.
  2. Line a cookie sheet with parchment paper.
  3. One at a time, gently drop the frosting-topped cookies into the slightly warm chocolate glaze.
  4. Lift out with a fork and let excess chocolate drip back into the bowl.
  5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Chocolate Covered Peanut Butter Brownie Cookies

Espresso Nanaimo Bars

Espresso Nanaimo Bars

Hello everyone!

It’s been a while! I hope you’re doing fine and  that your Christmas baking is going well! Great news, I’m now an official Ph.D. candidate! My thesis project was approved and I’m moving forward with it

:D
This explains the long hiatus in posting
;)

If your holiday baking is over, I’m very sorry, because you’ll certainly want to add this dessert to your table! In my family, no Christmas would be complete without delicious Nanaimo Bars. As far as I can remember, my mom brought them to every holiday party we had. Normally, we go with the classic custard-cream filling. But this year it was time to try something new: espresso filling. Let me tell you that I have no regrets at all! Anyway, it’s hard to go wrong when you mix chocolate and coffee!

Espresso Nanaimo Bars

Don’t hesitate to do the bars in advance. They freeze well and the flavor gets better over time!

I wish you a merry Christmas. I hope it’s filled with joy, laughter, love and good food

:D

Marjorie

Espresso Nanaimo Bars
Adapted from Kitchen Simplicity
Yield: about 40 small squares

Ingredients
Base

  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 cup cocoa powder, sifted
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chocolate cookie crumbs
  • 1 cup graham cracker crumbs
  • 1 cup sweetened shredded coconut

Filling

  • 1/2 cup unsalted butter
  • 5 tablespoons heavy cream
  • 2 tablespoons vanilla pudding powder
  • 1 1/2 teaspoons espresso powder
  • 2 cups icing sugar

Topping

  • 4 oz. semisweet chocolate
  • 2 tablespoons unsalted butter

Preparation
Base

  1. Preheat oven to 350°F.
  2. Grease an 8 inch square pan and line with parchment paper leaving an overhang on two opposite sides.
  3. Beat the butter and the sugar until creamy. Sift in the cacao and mix well.
  4. Beat in the egg and the vanilla.
  5. Add the graham and chocolate cookie crumbs and the coconut. Mix well.
  6. Press into the pan and bake for 10 minutes.
  7. Let cool for about 10 minutes then refrigerate for about 20 minutes.

Filling

  1. Beat all ingredients together until well combined and smooth.
  2. Spread over base. Refrigerate.

Topping

  1. Melt chocolate and butter together over low heat. Cool. Spread on top of filling.
  2. Cover and refrigerate for at least 30 min.

To serve

Remove the bars from the pan using the parchment paper overhang. To cut the bars without cracking the top layer of chocolate, run your knife under hot water before cutting. Using a very thin knife is helpful too. Clean the knife with paper towel after each cut to get clean squares.

Malted Chocolate Choux with White Chocolate Whipped Ganache

Malted Chocolate Choux with White Chocolate Whipped Ganache

Hello dear readers!

Let me begin by wishing you a great week!

choux1

I wanted to thank you all for 6000 (!!!!) likes on Facebook! Wow! This is truly incredible and, for the most part, due to the decorated cake rolls! When there is a lot of like coming my way, it always seems to be  because someone shared one of the cake rolls! It’s how it all began on Facebook and it’s how it’s continuing now
;)
It’s ok, I love them too!

So, a HUGE THANK YOU everyone! Here is a little recipe (but Oh! So delicious) for you!

choux3

Malted Chocolate Choux with White Chocolate Whipped Ganache
Yield : about 26 choux
Adapted from Bouffe (in French)

Ingredients

Pâte à choux

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 3 tablespoons cocoa
  • 1 tablespoon chocolate malted milk powder
  • 2 tablespoons sugar
  • pinch of salt
  • 5 eggs, room temperature

White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1 cup heavy cream

Topping: Chocolate Ganache

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream

Preparation

Pâte à choux

  1. Preheat oven to 375 °F. Line two baking sheets with parchment paper.
  2. In a small bowl, mix the flour, sugar, cocoa, chocolate malted milk powder and salt.
  3. In a medium saucepan, bring the water and butter to a boil.
  4. Once the mixture is at a rolling boil, add all of the flour mix at once, reduce the heat to medium and stir vigorously with a wooden spoon.
  5. Once the dough form a ball, stir for a further 2-3 minutes to dry it. The dough will look like mashed potatoes.
  6. Transfer the dough into a bowl of a stand mixer fitted with the paddle attachment. Wait until the dough cool down (between 5-10 minutes). Mine was at 160°F.
  7. Add the eggs one at a time, beating after each addition. (Note : This recipe work well with the number of eggs indicated, but you might need to be critique about this step. If you see that adding another egg will make your dough too runny to pipe, then don’t. Multiple factors can account for the difference in the number of eggs needed.)
  8. In the end, the dough should be quite thick, but pipeable.
  9. Place the pâte à choux into a piping bag with the tip of your choice. Pipe circles of dough of about 1 1/2’’ onto the prepared baking sheets. Bake for 7 minutes. After 7 minutes, slip the handle of a wooden spoon into the door to keep it ajar. When the choux have been in the oven for a total of 12 minutes, rotate the sheets. Continue baking for a further 8 minutes or until the choux are puffed, golden and firm. The total baking time should be approximately 20 minutes.
  10. Remove from the oven and transfer to a wire rack to cool.

White Chocolate Whipped Ganache

  1. Place the white chocolate chips in a medium bowl.
  2. In a small saucepan, bring the cream to a boil. Remove from heat and pour over chocolate. Let stand for about 5 minutes.
  3. With a whisk, gently stir until incorporated.
  4. Chill for about 1 hour or until the Ganache is spoonable. Whip until stiff peaks form.

Topping: Chocolate Ganache

  1. Place the chocolate chips in a medium bowl.
  2. In a small saucepan, bring the cream to a boil. Remove from heat and pour over chocolate. Let stand for about 5 minutes.
  3. With a whisk, gently stir until incorporated.

Assembly

  1. Slice the top third of each choux.
  2. Place white chocolate whipped ganache into a piping bag with the tip of your choice. Pipe the desired amount of ganache in each choux bottom. Drizzle with chocolate ganache. Add sprinkles!

choux2

Peanut Butter Chocolate Fudge

PB Chocolate Fudge

Hello everyone!

I’m so sorry I’ve been away for so long. It turns out that my clinical training is very absorbing (and friggin’ wonderful!!!). But when I get one or two relax days, I’m missing baking very much! So I made fudge! Not any fudge, no, PB chocolate fudge. I don’t need to tell you that it is SOOOOO good! And, it’s a foolproof recipe. Your fudge won’t get burned and you don’t need a thermometer!

PB-fudge

Peanut Butter Chocolate Fudge
Recipe adapted from All recipes
Yield : about 40 squares

Ingredients

  • 2 1/4 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 cup peanut halves
  • 1/2 cup creamy peanut butter (I used natural PB, but it was too runny. You could also mix it with powdered sugar to get a sweeter PB)

Preparation

  1. Line an 8 inch square pan with parchment paper, leaving an overhang on both sides.
  2. On a double boiler, melt chocolate chips with sweetened condensed milk until chocolate is entirely melted; add vanilla and peanuts
  3. Spread the fudge into the pan. Chill until firm.
  4. Spread the peanut butter. Chill or freeze (it helps getting clean squares when you cut!).
  5. Use the overhang to get the fudge out of the pan. Cut into squares.

Rolo Mini Donut

Rolo® Mini Donut

Hello dear readers!

How are you? Are you excited about fall? Are you already making stews, soups, recipes with pumpkin and squash? I think fall is the best season to cook and bake. It just feels so comforting to smell these dishes.

But these donuts can be made any time (well, you may want to do an exception for heatwaves since you need your oven!).

Rolo® Mini Donut

 

I think the next picture speak for itself and shows how donuts + chocolate + caramel + Rolos looks and taste good together. Enjoy!

Rolo® Mini Donut

fdhgkd

Rolo® Mini Donut
Yield: 36 mini donuts

Donuts

  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • ½ teaspoon espresso powder
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup Mini Rolos (about 20), coarsely chopped + more for garnish
  • 10 caramels, melted (optional)

 Icing

  • 4 tablespoons butter
  • 3 tablespoons whole milk
  • 1 tablespoon golden syrup
  • 1 tablespoon cocoa
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup powdered sugar

For the donuts:

  1. Grease mini donut pan and preheat oven to 350 °F.
  2. Sift together flour, cocoa, espresso powder and baking powder.
  3. Whisk together the egg, sugar, whole milk, oil and vanilla. Whisk until combined.
  4. Gently whisk in the flour mixture making sure to remove all lumps. Add the chopped rolos.
  5. With a spoon, fill each donut form half full.
  6. Bake for 8 minutes or until a toothpick comes out clean. Transfer donuts to a cooling rack and let cool.

For the icing:

  1. Melt butter in a saucepan.
  2. Add chocolate, milk, golden syrup and cocoa. Stir until melted and combined.
  3. Remove from heat and sift in powdered sugar. Whisk until combined.
  4. Dip the top of each donut into the icing and transfer back to the wire rack. Drizzled with melted caramel and sprinkle with chopped Rolos.

Rolo® Mini Donut

Cookie Dough Trifle

Cookie Dough Trifle

Hello everyone!

How is the first month of school going on for you and/or your kids? Is life going so fast you don’t even believe it’s almost the end of September? I do. Wait, wait, wait, I need to pick apples before the season is over, I need to take vacations, I need to do desserts for the blog and do my spaghetti sauce, oh, and sell my condo too

;)
No matter all this, I’m very happy to be back to school because it’s the beginning of our clinical training, so I’ll be seeing patients very soon! Yay!!! Still school, but not quite, it’s a new beginning that looks more like real life!

Cookie Dough Trifle

As for this dessert, I have one thing to say: Oh. My. Goodness. It is amazing! Imagine: a homemade pudding with a perfect vanilla flavor, a LOT of cookie dough bites, garnished with whipped cream and cute tiny chocolate chip cookies! Yep, that went straight into my belly! Are you drooling yet? The only thing that went wrong with this dessert (I had a couple of fails in the kitchen lately) is that the pudding became more liquid than I expected while it was in the fridge. I couldn’t make many layers like I wanted to.

Cookie Dough Trifle
Yields about 10 trifles (and more cookies)

Ingredients
Vanilla Bean Pudding
Slightly adapted from Pastry Affairs

  • 1 1/3 cups whole milk, divided
  • Seeds and pod from 1/2 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks

Cookie Dough and Tiny Chocolate Chip Cookies
Adapted from Becky Bakes

  • 2/3 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 cup flour, divided
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips, divided

Garnish

  • Whipped Cream

Preparation
Vanilla Bean Pudding

  1. In a large saucepan, combine 2 cups of milk, vanilla bean seeds and pod. Bring to a boil over medium heat. Stir frequently.
  2. In a small bowl, whisk together the sugar, cornstarch, and salt with the remaining 1/3 cup of milk until blended.
  3. Whisk in the egg yolks.
  4. When the milk comes to a boil, reduce heat to low. Remove the vanilla bean pod.
  5. Gradually whisk in egg mixture.
  6. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 1-2 minutes.
  7. Chill pudding for at least 2 hours.

Cookie Dough and Tiny Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper. Preheat oven to 350˚F.
  2. In a medium bowl, beat the butter, white and brown sugars and vanilla until light and creamy, about 2 minutes.
  3. Add the milk and mix until incorporated.
  4. Divide the mixture in two equal parts. Place one of the parts in another bowl.
  5. In the first part, add half the flour. Mix until the flour is incorporated. Stir in half of the chocolate chips.
  6. Wrap cookie dough in a clingy plastic and refrigerate.
  7. In the second part, add the remaining flour and the baking powder. Mix until the flour is incorporated. Stir in the remaining half of chocolate chips.
  8. Spoon half-teaspoon-sized drops of dough onto the prepared cookie sheet.
  9. Bake for about 13 minutes. Cool on the sheet for 2-3 minutes then transfer to a cooling rack.
  10. While the cookies are baking, line another baking sheet with parchment paper. Remove cookie dough from the fridge and roll it into tiny balls (no more than 1 cm). Place each ball on the baking sheet. Refrigerate or freeze until firm or until ready to use.

Assembly

  1. When ready to eat, assemble the trifle in shooter glasses.
  2. Fill with pudding to about 3/4 of the glasses.
  3. Add desired amount (a lot ) of cookie dough or until you reach the top of the glass.
  4. Garnish with whipped cream and a tiny cookie
    :D

Cookie Dough Trifle

Flourless Chocolate Cookies {Gluten Free}

Flourless Chocolate Cookies {Gluten Free}

Hello Everyone!

I hope you had an amazing weekend! Here it was super hot and sunny! I went strawberry picking (hint on recipes coming up!) and I enjoyed a nice pool!

I know hot weather is not the ideal moment to bake, but when you’re addicted like I am, nothing can stop you, not even 40 degree Celsius outside. I’m not a huge fan of air conditioning (I just love the smell of summer, and you don’t have that when you’re confine inside with no window open!) but it has been a great ally in the past few days! Maybe my boyfriend would have begged me not to bake if we didn’t have one

;)

Today, I have these super easy, brownie-like, flourless cookies (gluten free!). I brought them to two different gathering recently and they were a huge success. Let me say that all chocolate lovers will be charmed (and gluten intolerant too!)! The original recipe called for semisweet chocolate chips but I do think that white chocolate chips add a better flavor to the cookies. I think it would be amazing with mint chocolate chips too!

flourless-chocolate-cookies

 

Flourless Chocolate Cookies {Gluten Free}
Recipe adapted from Adventures in Cooking

  • 2 eggs
  • 2 1/4 cups powdered sugar
  • 3 tablespoons milk
  • 1 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup white chocolate chips
  • 1/4 cup white chocolate chips to drizzle (optional)
  1. Preheat oven to 350 °F. Place and grease a parchment paper on a baking sheet.
  2. Mix together all the ingredients except the chocolate chips until completely combined. Stir in the chocolate chips.
  3. Place level tablespoons of batter onto the baking sheet, placing them at least 3 inches apart. Bake for 8 minutes.
  4. Remove from the oven and let cool in the baking sheet on a cooling rack. You’ll see that the cookies deflate while they are cooling, it’s totally normal! Be careful when you remove them from the sheet, they are quite delicate.
  5. Drizzle with melted white chocolate chips (optional). The easiest way is to put the chips in a ziploc bag, melt in the microwave then cut a corner of the ziploc to use as a piping bag.
  6. Enjoy
    :D

Malted Chocolate Mini Donut

Malted Chocolate Mini Donut

Hello readers!

I hope you had a great week! Today we have donuts to kick off the long weekend (it’s Quebec’s National Holiday on Monday). I’m a big fan of malted chocolate (Whoppers/Maltesers, yes please!) and each recipe including malted milk powder I’ve made so far have been a huge success! These donuts are no exception. Baked donut are just as good as fried ones and much more healthy (or let’s say less unhealthy!). These donuts are very moist and light. And the icing is super chocolatey and delicious. I’m so biased here, sorry

;)

Malted Chocolate Mini Donut

Before I give you this absolutely delightful recipe, let me remind you to enter the Ice Cream Set Giveaway (Contest ends June 25th, 2013 at 12:00 a.m. Eastern Time). Here’s what you might win :

Ice Cream Pack Giveaway

 Ice Cream Set Giveaway

I really wish I could participate! I don’t have any of these, but I did read the book!

Malted Chocolate Mini Donut
Yield: 36 mini donuts
Recipe slightly adapted from United Cakedom

Donuts

  • 1 cup all purpose flour
  • 1/4 cup chocolate malted-milk powder
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup Maltesers/Whoppers (about 20), coarsely chopped + more for garnish

Icing

  • 4 tablespoons butter
  • 2 tablespoons whole milk
  • 1 tablespoon golden syrup
  • 2 tablespoons chocolate malted-milk powder
  • 2 ounces bittersweet chocolate, chopped
  • 1/2 cup icing sugar (add more if needed)

For the donuts:

  1. Grease donut pan and preheat oven to 350 °F.
  2. Sift together flour, malted-milk powder, cocoa, baking powder and salt.
  3. Whisk together the egg and sugar. Add the milk, oil, sour cream, and vanilla. Whisk until combined.
  4. Gently stir in the flour mixture, whisk to remove all lumps.
  5. Fill each donut form half full.
  6. Bake for 8 minutes or until toothpick comes out clean. Transfer to rack and let cool.

For the icing:

  1. Melt the butter in a saucepan.
  2. Add milk, golden syrup, chocolate and chocolate malted-milk powder and stir slowly until completely melted.
  3. Remove from heat and sift in icing sugar. Whisk until combined.
  4. Immediately dip the top of each donut into the icing and transfer back to the wire rack. Sprinkle with chopped Maltesers/Whoppers.

Malted Chocolate Mini Donut

Angel Food Cake

Angel Food Cake

Hi everyone!

I LOVE angel food cake. And I don’t know if I should be ashamed of the next statement or not, but I’ve never, ever, eaten a homemade angel food cake. Always the boxed one (Betty Crocker), which I find sooooo gooood. I could really eat all the cake, no joke.

Angel Food Cake

Making a homemade angel food cake sounded like a great challenge. But in the end it’s not really harder than your usual cake. It’s just a lot of egg whites. A.L.O.T. And of course, if you’re like me, you don’t want to lose your yolks so you plan at least another recipe to use them. So this weekend I made: an angel food cake, crème brulees, crème brulee apple tart (coming up) and an apple crisp because I had too many apples for my tart. Big weekend

:D
Yummy weekend.

For this recipe, I would advise that you use a stand mixer, because the egg whites rise almost above the whip of the mixer so I can’t imagine the challenge to whip them evenly with a hand mixer. My cake was delicious, but it could have been fluffier.

Angel Food Cake

Angel Food Cake
From Sweet Sugar Bean I  really love her photos, you should take a look!

Cake

  • 1 cup cake flour *
    1 1/2 cups granulated sugar
  • 12 egg whites at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cream of tartar

Garnish

  • Whipped cream
  • Raspberries (or any other fruit)
  • Chocolate, grated

* You can make 2 cups of cake flour by adding 1/4 cup cornstarch to 1 3/4 cups all-purpose flour. Just keep the other cup for an upcoming cake recipe! Don’t use all-purpose flour only, your cake will be too dense. Learn why in the New Section: Science of Baking.

  1. Preheat oven to 375°F
  2. Make sure there is no grease in the angel cake pan, the utensils and the bowls you’ll use.
  3. In a medium bowl, sift together the flour and 1/2 cup of sugar. Repeat 2 times. Set aside.
  4. In the bowl of a stand mixer, add the egg whites, the salt and the vanilla and beat until foamy. Add the cream of tartar and beat until soft peaks form.
  5. While beating, gradually add the cup of sugar. Beat until stiff peaks form.
  6. With a spatula, gently fold in a quarter of the flour-sugar mixture. Continue alternating between adding a fourth of the flour mixture and folding.
  7. Pour the batter in the angel cake pan. Bake for 30-35 minutes or until it springs back when pressed with your fingers.
  8. Invert pan and cool completely. Run a knife around the edge of the cake pan to unmold. 
Garnish with whipped cream, fruits and grated chocolate.

Angel Food Cake

Strawberry and Chocolate Mini Donut (baked)

Strawberry and Chocolate Donut (baked)

 

Hello everyone!

I hope you’re having a great week so far!

Here the weather has been so beautiful, sunny and hot, pretty much like an early summer! I found that it boosts up my energy and spirit! And I started baking in summer so it brings back memory and an amazing urge to bake! Good for me, and good for you too

;)

I made some donuts, yeah! They are mini, pink and brown so they are pretty cute! No frying involve (you’ll need a donut pan). The dough isn’t very sweet so you can add a very sugary glaze of your choice.

Enjoy!

Strawberry and Chocolate Donut

Strawberry and Chocolate Mini Donut (baked)
Donut recipe adapted from Buns in the oven
Yield : 24 mini-donut

Donuts:

  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  1. Grease two mini donut pans.
  2. Preheat oven to 375 °F.
  3. In a medium bowl, combine the flour, sugar, cocoa powder and baking soda.
  4. In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
  5. Stir the wet ingredients into the dry until just combined.
  6. Spoon in each donut form (might be easier if you transfer the dough to a piping bag and pipe into each form). Fill each form half full (else they won’t look much like donuts)
  7. Bake for 8 minutes or until the tops spring back when you touch them.
  8. Let the donuts cool in the pan before glazing.

Strawberry Glaze
I suggest you use the recipe from Cooking classy. For my glaze I changed the recipe a little, adding some strawberry extract, but the result wasn’t really good.

Strawberry and Chocolate Donut