As I was watching some morning news this morning (it just happened to be KTLA) I learned that it is National Donut Day! Well, I certainly was not going to sit idly by while those Los Angelino’s had all of the fun. Here in theMidwestI was going to celebrate by making donuts with my girls. I asked daughter number 4 what kind of donuts we should make and she said chocolate. I was down with that. My only personal thought was that it would have ground coffee on the top. What? Ground coffee?
Well, let me tell you something fabulous that I learned yesterday. I as in the kitchenette / break room at my office yesterday pouring myself a cup of coffee. My boss was in there with a brick of cheddar cheese and a jar of (fresh, local) honey. It sounds like the start to a bad joke, but just wait! There was something on a plate that looked like it might be ground coffee beans. As I was watching her she sliced some cheese, put a drop of the honey on top of the cheese, and then sprinkled this mystery ingredient over the top. She assured me that I should try this. I asked and she confirmed that it was indeed topped with ground coffee bean. I tried a piece. Then another and another and…I think you get it. I was pretty sure I was going to be a very energetic person with constipation if I didn’t stop. So I stopped eating eat. I did not stop thinking about it. I asked my co-workers what they thought about it and we discussed how the coffee really brought out warmth and deepened the flavor of the cheese. My boss said that some little British guy on one of the Food channels was making this cheese dish. (I think it was Jamie Oliver). Later in the day I told the Hubs about it. We started brainstorming some things that would be good topped with or paired with the ground coffee.
So, when I decided to make donuts I decided to top them with ground coffee beans. It more than worked. I’m so glad my boss turned us on to the wonders of using ground coffee as a topping. It really does bring a new dimension and level to a dish.
Baked Mocha Donuts
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup vanilla soymilk
- 1 /2 cup packed dark brown sugar
- 1 egg
- 2 tablespoons butter
- 2 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare donut pan by coating with nonstick cooking spray. In large bowl, whisk flour, cocoa, baking soda, baking powder and salt. In a medium glass bowl, microwave butter. To bowl add milk, sugar, egg, butter, coffee, and vanilla and whisk until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. Fill each donut well about 3/4 full. Bake ten-15 minutes or until a toothpick inserted comes out clean, and they spring back at your touch. Place donut pan on a rack to cool for about five minutes before removing from the pan. Add glaze or powdered sugar (or other dry topping) to cooled donuts. Makes 10 small baked donuts.
I used a cream cheese glaze on my donuts. That and the ground coffee topping really made the mocha flavor “pop”!
Cream Cheese Glaze
- 1 tablespoon butter
- 3 ounces cream cheese
- ¼ cup powdered sugar
Soften the butter and cream cheese slightly in the microwave. Whisk until smooth. Add powdered sugar slowly until you have a nice glaze. If it seems to thick add a little bit of milk to thin it down. Be careful not to make it too thin or it will run right off of the donut. Gently dip the top of the cooled donut into the glaze. Set on a rack to dry. Sprinkle lightly with ground coffee bean.
I hope you all have the opportunity to enjoy some donuts today. This is the kind of “National” day that everyone can get behind. Oh, and if you make your own and bake them, instead of buying some greasy fried donuts, you can still feel good about eating healthy. That’s what I’m telling myself for sure.