Snow! First snowfall in most of the East Coast last night. While it was devastating to those still without power in NY and NJ. Up here in New Hampshire we got a whopping 2-3 inches.
My kids thinks it's the greatest thing ever. They want to go out and make snowman and forts and all that fun snow stuff. Little do they realize when they do it's going to be a brown snowman as their snowballs pick up chunks of dirt, grass, and leaves.
As it is I have already had to lecture them on the importance of not eating snow. I think I need to melt a cup of it so they can see all that dirt and crud inside. Your parents must have done that with you right? I remember my dad microwaving a big bowl of snow when I was about 6 or 7. After seeing all that dirt I never ate it again!
To celebrate our first snowfall we had some Christmas in donut form. Serious. This is tastes like Christmas. Chocolate and Peppermint is what Santa wants when he comes creeping down your chimney.
These donuts are a classic fried cake donut. Soft and cakey on the inside with a nice crunch on the outside. Topped with a chocolate ganache and chunks of Andes Peppermint Crunch Chocolate.
If you can't find these seasonal Andes mints, you can even use Hershey's Peppermint Kisses.
Chase needed a bath after eating just one donut. Pretty sure he rubbed it all over his face.
Old Fashioned Chocolate Cake Doughnuts with Chocolate Ganache and Peppermint White Chocolate
(Recipe adapted from Smitten Kitchen)
2 3/4 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1/3 cup sour cream
3 tablespoons butter, melted and cooled a tad
Oil for frying
FOR THE TOPPING
2 cups chocolate chips
1/4 cup heavy cream
1 cup of Andes Peppermint Crunch White Chocolate chopped
In the bowl of your electric mixer fitted with your paddle attachment. Mix your sour cream, sugar eggs together. Pour in your melted butter.
Sift flour, coco, salt and baking powder together. Mix into your wet ingredients until a dough comes together. It should be slightly sticky and not too dry.
Refrigerate dough for 1 hour.
Preheat oil to about 375 degrees.
On a lightly floured surface roll dough out to about a 1/2 inch thick. With a doughnut cutter cut doughnuts. Fry no more than 3 at a time for about 1 1/2 minutes, flip and fry an additional 30 seconds. With slotted spoon remove doughnuts and place onto paper towels to drain well.
To prepare your ganache. On a double boiler add chocolate chips and heavy cream mixing continuously until melted and smooth.
Dip doughnut tops into the ganache place on cooling racks. Sprinkle with Andes mints.
(Recipe should yield about 2 dozen doughnuts)
I enjoy my warm so the chocolate is super messy.
Happy first snow fall East Coasters!