Monday, February 4, 2013

Mexican Hot Chocolate Donuts {Giveaway!}


To be perfectly honest, I think Valentine’s Day is a bit of a hokey holiday, at least for adults.  It’s quite silly really, I mean if you love someone, shouldn’t you show them the other 364 days of the year?

That being said… I love having an excuse to bake.  And Valentine’s Day lends itself to so many delicious treats.  Cupcakes, cookies, truffles, candy, marshmallows…. The list goes on & on.  I picked up this heart shaped donut pan last year on holiday clearance, and I’m glad to have a reason to use it.  I’m so excited to share with you a recipe from a very dear friend of mine.  Jessica of The Novice Chef & I first “met” online and forged quite friendship via our blogs & Twitter.  We later roomed together at BlogHerFood ’11 in Atlanta, along with Lindsay of Love & Olive Oil.  I am bursting with pride over her first cookbook, Mini-Donuts.  Every single recipe was developed & photographed by her.  I was so excited when my copy came in the mail, as was Elliott.

I had a hard time deciding what recipe to make first.  Finally I decided on her Hot Chocolate Donuts, using the Mexican Hot Chocolate variation.  I was in the mood to add a little kick to my treat.  These were so simple to whip up!  Honestly, I was worried it might be hard for me to make, as I try to squeeze my baking in during Elliott’s naps.  But these came together pretty quick & easy!  I always grew up with yeasted donuts, and only recently have been getting more into cake donuts.  I feared these might end up a bit dry, but I can assure you they were not.  They were SO moist, with a delicious flavor!  The chili powder is very subtle.  In fact, next time I think I’ll kick it up a notch and add a bit more.


I’m insanely proud of Jessica and her cookbook!  It’s filled with fun, delicious treats!  I can’t wait until Elliott is old enough to enjoy time in the kitchen with me.  I have a feeling this might end up one of his favorite cookbooks for us to bake from.  You are in luck because I’m giving away TWO copies of her book!  You have multiple chances to win.  You get an additional entry each if you “Like” The Novice Chef or ErinsFoodFiles on Facebook.  And an extra entry if you tweet about it.   For this giveaway I’m using a new tool called Rafflecopter, as you see below.  Use it to enter & win!  (If you’re reading from an RSS feed, click “Read More” for the recipe and a chance to enter!)


a Rafflecopter giveaway


Mexican Hot Chocolate Donuts

Yield: 30 mini donuts


1 cup all purpose flour, sifted
1/4 cup powdered hot chocolate mix (approximately 1 1/2 packages)
2 tablespoons cocoa powder, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ancho chili powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
3/4 whole milk
2 tablespoons vegetable oil
2 tablespoons sour cream
1/2 teaspoon vanilla extract

2 tablespoons whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar


If using an electric donut maker, preheat according to manufacturer's instructions. If using donut pans, preheat oven to 350 and grease donut pans.

In a small bowl, sift together flour, hot chocolate mix, cocoa powder, baking powder, and salt. Set aside.

In a medium bowl, whisk together egg and sugar. Then add milk, oil, sour cream, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.

If using mini-donut pans: Carefully fill each donut indentation 3/4 full. Bake for 7-9 minutes or until a toothpick inserted in a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. If using an electric mini-donut maker: Carefully fill each donut indention 3/4 full. Bake according to manufacturer's instructions or until a toothpick inserted in a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.

Place wax paper under a wire rack to collect any drippings, and for easy cleanup. Then in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth. Drizzle glaze over donuts and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.

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