I've had this recipe for chocolate doughnuts in my back pocket since last February. Actually, since February 14th to be specific. The day my pancreas and my uterus got into a bit of a feud which ultimately ended with my uterus getting it's ass kicked. And then Peanut Baby was all, "Hi loosers. I'm here." Last year I was planning to spend Valentine's Day making chocolate doughnuts with my kids and then we were going to go "valentining" later that night. By the way, is it just me or has valentining become a thing of the past? My neighbors always seem so confused by the whole ordeal. Anyway, things didn't pan out the way I had planned. It was a bad day. So we're going to try it again this year (if you're one of my neighbors, act surprised, okay?). We gave these bad boys a test run today. And aside from my complete inability to allow my children to freely distribute sprinkles as they wish (I'm a sprinkle nazi - are you surprised?), they turned out pretty darn cute. If I wasn't just coming off a raw food cleansing diet I would most definitely have partaken. The kids, however, have no problem hoovering mass quantities of sugar. Not an issue there. We're having wilted spinach soup tomorrow night for dinner to balance it out. They're so excited.
Tootsie continues to call Valentine's Day, Valentime's Day. It's cute. I don't have it in me to correct her.
I don't know why I just told you that. Twas lame.
Baked Chocolate Doughnuts with Vanilla Glaze
3/4 cup flour
1/4 cup dutch-process cocoa
1/2 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg + 1 egg yolk
1/2 cup milk
1 teaspoon vanilla
4 Tablespoons vegetable oil
1/4 teaspoon lemon juice
Pre-heat oven to 450 degrees and coat a doughnut pan liberally with cooking spray. Stir together flour, cocoa powder, sugar, baking powder and salt in a large bowl. Add the eggs, vanilla, milk, and lemon juice. Stir together for about 1 minute. Add the oil and continue to stir until just combined. Transfer batter to disposable icing bag or ziploc bag with corner cut off. Fill each cavity in pan 2/3 of the way full. Bake 7-9 minutes or until doughnuts spring back when lightly touched. Cool completely before icing.
Or just throw them in this thing. It's WAAAAAAY easier.
Vanilla Icing
1 cup confectioner's sugar
1 Tablespoon milk
1/2 teaspoon vanilla
1/8 teaspoon salt
dash of lemon juice
Dip the top of each doughnut in the icing. Decorate with sprinkles.
