Vermont Doughnut Holes

I’ve always wanted to try to make doughnuts from scratch for brunch.  I ran across this recipe on the King Arthur Flour website.

I still had the stupid chocolate ganache left over from superbowl and I’m always looking for recipes to use it up.  This was the perfect opportunity to stuff them into the doughnuts!  I also made a strawberry sauce by cooking up strawberries and maple syrup.  I made several varieties – I dusted some holes with powdered sugar, some with cinnamon sugar, filled some with chocolate ganache, and left some plain.  I think the cinnamon sugar ones were the best.  Dipping them in the strawberry sauce was also very yummy.

Verdict?  It’s definitely NOT something I’d eat everyday.  Despite the fact they were pretty heavy since they’re fried, it was still delicious.  I just have to remember not to make them too large or the middle won’t cook completely.  Having them with coffee definitely help cut through the oily-ness.

Super Bowl Wrap-up

So stoked that the Saints won!  This was the first time I had so many people over at my place.  It was a great turnout with lots of food!  Here is what I made:

Korean spicy chicken wings (I used a recipe from recipezaar):

To get a crispy skin, I used Alton Brown’s method of steaming and baking the wings.  Before the last 20 minutes of baking, I brushed the marinade on the wings.  mMmm, it was pretty tasty (although it was a huge pain in the ass to make due to the multiple steps to cook it).

Process of assembling the s’more cupcakes (you can get the recipe here):

cut a well

fill with chocolate ganache

put piece back in place

top with marshmallow meringue and toast it up!

Can I haZ S’more?

I’m hosting a Superbowl and in preparation I wanted to test out a s’more cupcake recipe.  Who can resist chocolate, graham crackers and ooey gooey marshmallows?

one topped with crushed graham crackers and one toasted w/ my torch

mmm look at that ganache!

The frosting was too sweet for me (that’s not surprising) but the rest of the components were great!  I LOVE the ganache!

As this was a test batch, I cut the recipe in half and made 6 cupcakes.  I made different styles such as some with semi-sweet chocolate chunks, some without and some with a graham cracker crust (like a cheesecake) and some without.  I also tinkered with how to decorate the top.   I may just have people choose how they want their frosting and have them decorate it on their own.

Ingredients:

Graham Cracker Cupcakes

• 1/2 cup all-purpose flour
• 1 1/2 cups finely crushed graham crackers
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Marshmallow Frosting

• 1 cup granulated sugar
• 4 egg whites
• ¼ teaspoon cream of tartar
• 1-2 teaspoons vanilla extract (optional)

Chocolate Ganache

• 4 oz semi sweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1 tablespoon light corn syrup

Directions:

1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean.  Remove from oven and cool.
5. To make the ganache: Place the chocolate in a heat proof bowl and set aside.  In a small sauce pan heat the cream and corn syrup to a simmer, stirring constantly. Once the cream is hot, pour it over the chocolate and allow it to sit for 3 minutes then mix well.
6. To make the frosting:  Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
7. Cut out a well on top of the cooled cupcake.  Remember to save the piece you cut out.  Fill the well with chocolate ganache and place the cut piece back on top.  (Don’t worry if the ganache oozes out – the frosting will cover it.)
8. Frost ganache-filled cupcakes and sprinkle with grated milk chocolate and/or graham cracker crumbs or toast with a torch.