14 February 2012

Chocolate Devils Food Donuts

For your Valentine's pleasure...
For Christmas my father gave me a babycakes Donut Maker. It wasn't on my radar but it was a perfect choice for me, a tried and true donut fanatic. I rarely ever turn down a donut, unless it's filled with fruit or cream. Cake, yeast, baked, fried, I'll try them all. My favorite of course is powdered donuts and I've often joked that I want Sweet Sixteen Powdered donuts eaten in my honor at my funeral...but alas, I digress.

I finally got around to taking the donut maker out of the box this past Satuday morning and since then I have been experimenting with different donut recipes. I've made a Sour Cream donut, a Pumpkin Spice donut and then this morning, after several requests from my daughter, I made a chocolate donut. 

I had a hard time finding a recipe on the internet for a baked chocolate cake donut and ended up just winging it. The recipe that came with the maker wasn't well reviewed on their website so I wanted something that would be simple, yet satisfying. Having had recent luck making just about anything with boxed cake mix I decided to grab a box of Devil's Food cake and go from there. 

4 out of 4 Taste-testers agree...yummy!
I must say these are decadent little sweets, almost more of a dessert than a breakfast but they were a big hit, especially with the pink icing in honor of Valentine's Day. The daughter was pleased most of all.

Chocolate Donuts


1 package chocolate cake mix (I used Duncan Hines Moist Deluxe Devil's Food Cake)
1 egg
1/2 package 3.9 oz. Chocolate pudding mix
1 cup water
1/3 cup vegetable oil


1 cup confectioner's sugar
2 tablespoons milk
Red Food coloring

1. Mix cake mix, egg, pudding, water and oil together until well combined. 
2. Pour cake mix into gallon size ziploc bag, snip ends. Cook in batches (mine cooked in the donut maker for 4 minutes a batch). 
3. Cool on wire rack. Dip in icing. Let cool completely and dip again.

09 February 2012

Honey Oatmeal Bread

I have been making this bread for almost two years now and though it takes several hours to make the outcome is well worth the effort. The kids love it and it's great with soups or just as a quick pick me up. I think it's most delicious. So delicious I couldn't stop myself from eating an entire loaf this afternoon.

Honey Oatmeal Bread


2 cups boiling water
1 cup rolled oats
1/2 cup honey
2 tablespoons butter
2 tsp salt
2 1/4 tsp active dry yeast
1/2 c warm water
1 -1 1/2 cup bread flour
3 cups whole wheat flour

  1. In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. Pour the yeast mixture into the oat mixture. Add 1 cup bread flour and 1 cup whole wheat flour; mix well. Stir in the remaining whole wheat flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface (I use bread flour). Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat an oven to 375.
  6. Bake in the preheated oven for about 30 minutes or until the top is golden brown.
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