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In my whole life, I have never been more appreciative of 12-hour tech days. Recently, I sat in front of my computer and gazed at the intimidating process of sorting through and editing food photo files. Folders. PLURAL It spooked me. So much to do, so little time, or so I believed. I’m in rehearsals for a performance in New York, as I’ve said in prior articles, so free time has been scarce. It was the ideal opportunity for me to sit in a quiet area when I wasn’t required and edit the photos of all the lovely items I’ve been baking lately.
Everything was completed at the start of day two! When I gave myself a pat on the back, a great deal of stress disappeared. Is there another way I handle stress? Eating. similar to these donuts.
For this piece, should I gush about how much I like food or alcohol? perhaps both? The pairing of red wine and chocolate is nothing new. It was now my turn to benefit from it. I went out and purchased a doughnut pan, figuring why not. I added wine to both the glaze and the doughnuts itself to make them really cabernet-heavy. The dark fruits were not overt, but they were there and it worked.
Even while I adore filled doughnuts, there are times when a delicious cake doughnut is all I need. and glaze! Duh.
While pouring the batter into the pan with a spoon is an option, using a piping bag instead is far quicker and simpler.
When I came upon some edible gold dust in my cupboard, which I had previously used for a cake, I grabbed it right away since I thought it would look nice on the doughnuts. similar to doughnut top hats.
P.S. Despite their hue, the glazes are identical; I just prepared a second batch of glaze using some of the original batch’s glaze that was still in the bowl. Both flavors were equally delicious.
Cabernet Chocolate Doughnuts
Regarding the Donuts
Cocoa, 1/3 cup 1.5 cups of flour Brown sugar, 1 1/4 cups Baking powder, 1 teaspoon 1 teaspoon baking soda 1/4 tsp nutmeg and 3/4 tsp salt 2 eggs 1/4 cup of milk 1 teaspoon vanilla 2/tsp vinegar Melted half a cup of unsalted butter 0.5 cups of Cabernet The Glaze, please
1/2 cup of sugar for confections 1 cup cocoa powder 1 cup cabernet
Regarding the Donuts
Grease a doughnut pan and preheat the oven to 350 degrees. Mix the cocoa, flour, baking soda, baking powder, salt, and nutmeg in a large basin. Whisk the eggs, milk, vanilla, vinegar, and cabernet in a separate bowl. Pour melted butter into the basin containing the dry ingredients after adding the wet ones. Stir until a batter forms. Fill the pan about 3/4 full with batter after pouring it into a piping bag with the tip removed. Bake for 12 minutes, then remove from oven and let cool slightly before placing on a cooling rack.
The Glaze, please
In a medium bowl, combine the confectioners’ sugar and cocoa powder. Cabernet should be added gradually while the glaze is being regularly stirred. When the glaze is done, dip the tops of the doughnuts in it and arrange them on a rack with wax paper below. Before the glaze sets, add sprinkles or other decorations.