According to the Blahnik Baker, these peppermint mocha donuts are a great way to start your winter morning. For the step-by-step tutorial with plenty of photographs, click on the link above.
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup light brown sugar
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons instant espresso powder
½ cup milk
1 large egg
¼ cup olive oil
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
1 cup powdered sugar
4 tablespoons unsweetened cocoa powder
3 to 4 tablespoon milk
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Crushed candy canes
Preheat oven to 350 degrees F. Lightly grease a donut pan with baking spray and set aside. In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and espresso powder. In a measuring cup, whisk together wet ingredients; milk, egg, olive oil and extracts.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix as you will have rubbery donuts. Using a small spoon, scoop batter into prepared donut pan, filling each about ⅔ full.
Bake for 12-14 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
To make glaze, whisk together all the ingredients. Add some more powdered sugar (one tablespoon at a time) if glaze is not thick to coat donuts.
When donuts are completely cooled, dip each in glaze. Decorate with chopped candy canes. Let glaze set for 20 minutes before stacking or serving. Donuts are best enjoyed within two days.
Fatal Foodies is a group of mystery writers and food lovers. We'll be reviewing food-related cozy mysteries, posting recipes, commenting on writing-related subjects, and announcing book signings and other events. We might even host some contests and/or giveaways.
I'm a full-time freelance writer, editor and author living in Virginia. I have a terrific husband and two wonderful children who are, by the way, boy/girl twins. I love writing, reading, baking, cake decorating and, sometimes, needle crafts. I prefer almost instant gratification with my needlework, though. I have a cross-stitch picture I've been working on for years; but in the meantime, I've finished several pieces that can be done in an afternoon.
My cozy mystery MURDER TAKES THE CAKE is scheduled for release by Bell Bridge Books in October of 2008. My heroine in MURDER TAKES THE CAKE has her own site. Check it out at Daphne's Delectable Cakes. I also have a Squidoo lens for Freelance and Novel Writing; so, if you're a writer, surf on over to that page.
I'm a stay-at-home mom/writer/food fanatic in Fall Branch, TN. My two novels, Secrets, Lies, and Pies & Cheaters, Pies, and Lullabies, are published by Mountain Girl Press.
Marian Allen has had short stories appear on the labels of coffee cans and the wall of an Indian restaurant. Many of her stories involve food, although she is not, as her youngest daughter claims, obsessed. She is not. She is currently working on a novel with recipes in it, which she'll finish if she can stop cooking and eating long enough to write. Short stories and recipes are available for free on her website, http://marianallen.com/.