Texas Maryland Blue Crabs
sun dried tomato shrimp pasta
spicy corn chowder, popovers
crockpot barbecue brisket, corn on the cob, Texas toast
beef with broccoli, rice
garlic and rosemary pork loin, parmesan baked potato halves, green beans
oven baked chicken parmesan, garlic fat bread, broccoli

Monday, November 9, 2015

Baked Sour Cream Chocolate Doughnuts

I love baking doughnuts. It really doesn't take too terribly long, especially if I use my mini-doughnut pans.  Whenever I make these on the weekend, I never have a single doughnut leftover.  Miss F and C usually take down two pans worth in one sitting...then proceed to complain that they ate too many doughnuts.  On a weekday, I always have some leftover, which makes for great grab and go breakfasts during the week.  This recipe is from the Semisweet Sisters.
Baked Chocolate Sour Cream Doughnuts

½ cup sour cream
1 large egg
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup sugar
¾ cup all purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray. In a large bowl, whisk together the sour cream, egg, vanilla, oil and sugar. Stir in the flour, cocoa, baking soda and salt until well combined. Fill the pan with the batter and bake for 10 to 12 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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