|(special thanks to Brandon for buying me a tripod so I could taker primp-ier photos)|
The last two weeks around here have been CRAZY. Between wedding catering, my birthday, conferences, and a work week I don't care to discuss anymore I. Am. Fried. I have next to nothing left to give. So, this weekend is my weekend off. Aparently, however, not off from blogging or baking. But that's just because this is what I actually enjoy out of all of this busy work.
Step one on the weekend off was shopping. I headed down to my "happy place" and did some cooking supply shopping.....I went in for a donut cutter for raised donuts. A purchase that should have only been four dollars total....fifty dollars and a few impulse purchases later, I also had cake donut pans, cannoli molds, and a few more porcelain dishes. So, of course that meant step two was breaking it all in.
And so this morning I made some chocolate buttermilk cake donuts before heading off to Taste of Georgetown. So, basically, in the past four hours, I've eaten my caloric intake for the next week...and a half.....and it was worth it.
|Clockwise: Farmers & Fishers Long Roasted Pork Taco, Patisserie Poupon Macarons, Filomena Pumpkin Cheesecake, Tony & Joe's Macademia Crusted Shrimp, Patisserie Poupon Pear Tart, J. Paul's Crab Cake and Cheeseburger Sliders, Chadwicks Baby Back Ribs, and the stilt walking ticket man.|
So now I'm home. Back from a fun day and continuing to
Chocolate Buttermilk Cake Donuts
1 1/2 cups cake flour
1/2 cup dutch process cocoa
3/4 cup sugar
2 tsp. baking powder
1 tsp. kosher salt
3/4 cup buttermilk
2 T. butter, melted
1 tsp. vanilla
Preheat oven to 425. Spray donut pan with cooking spray.
In a large bowl (or stand mixer), soft together flour, cocoa, sugar, baking powder, and salt. Add buttermilk. Stir. Add butter and vanilla. Stir. Add eggs one at a time, stirring in between each egg. Beat until just combined. Fill each donut mold about 2/3 full.
Bake for roughly seven minutes, or until a toothpick inserted comes out clean. Allow to cool, and decorate accordingly. I dipped mine in chocolate glaze and sprinkles.
Satiny Chocolate Glaze
Adapted from Satiny Chocolate Glaze
3/4 cup semisweet chocoalte chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a bowl combine chocolate chips, butter and corn syrup. Microwave in 30 second increments, stirring between each time until smooth. Do not overcook.