Since the last few weeks have been about pumpkin everything we are double dipping the chocolate posts. Just in time for the weekend – chocolate espresso donuts with chocolate glaze and sprinkles. These are easy. Mix, bake, dip in chocolate and cover in sprinkles or colored sugar. Have one. Have two. Grab a cup of coffee. And just for the heck of it I’ve got amusing gossip from the Canteen homestead.
I’ve never met a rooster up close and personal but there is now one giant butterball living in the tree on the street out front. It was an accident that we spotted him at all. Glancing in the living room mirror which reflected out to the street, a giant white ball of something flashed into the reflection. That would be the rooster
thudding flying without an ounce of grace into a very small tree. That he landed in a tree was a sight to behold – but a tree next to an incredibly noisy street in the middle of heavy five o’clock traffic can only mean he’s a seasoned commuter.
That we live in a busy urban area where the only wild beasts lost usually only include supermodels (another story) and geeks plugged into devices that impede them from watching for traffic or dog poop. A rooster is not a usual suspect.
I have no idea where he goes during the day. Up the street they are building the new San Francisco 49er’s stadium. Down the street, in the middle of the park they are building a library (don’t ask). I don’t imagine he works construction.
Where in the world does a homeless rooster go during the day?
There are only a few choices. The Guadalupe River. Peet’s Coffee. Or he gets on the Google Bus along with half the people living in our neighborhood.
My vote? He works at Google.
Entertained? Well. There you go. I aim to please. Now go have a great weekend and make some donuts. And don’t forget to put on a big pot of coffee. The recipe makes a dozen and then some.
|Chocolate Espresso Chocolate Glazed Donuts with Sprinkles, Gluten Free||
- 200 grams AP GF flour (100 grams superfine brown rice flour plus 50 grams each superfine white rice flour and tapioca flour/starch) (1½ cups)
- 60 grams unsweetened cocoa powder (9 heaping tablespoons)
- 134 grams granulated sugar (2/3 cup)
- 3 tablespoons brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 160 grams Sour Cream or plain Greek yogurt, room temperature(2/3 cup)
- 90 grams espresso or brewed coffee, room temperature (1/3 cup)
- 60 grams unsalted butter melted and cooled (1/4 cup or 4 tablespoons)
- 2 extra-large eggs, room temperature
- 70 grams canola oil (1/3 cup)
- 1 teaspoon vanilla
- 340 grams semisweet chocolate chips, melted (one 12 oz. bag) (about 2 cups)
- Sprinkles or coarse colored sugar (see note in instructions)
- Preheat oven to 350. Generously spray donut pan with nonstick spray. Set aside. The recipe makes 12-15 donuts so either use two pans or make two-plus batches.
- In a large bowl whisk together flour, cocoa, sugar, baking powder, baking soda and salt. In a smaller bowl stir together yogurt, coffee, melted butter, eggs, oil and vanilla. Add wet ingredients to dry and stir until just mixed in. Let the mixture sit for about 3 minutes and then fold to make sure all the dry ingredients are incorporated. But don’t over mix.
- Fill each donut indent about ⅔ full. Be sure not to cover the center stem or you won’t have a hole in the center. Bake about 9 minutes or just until a toothpick comes out clean. Cool for a minute and then turn donuts onto a rack to cool completely. Turn the donut pan upside down and let the donuts fall out (gently) on the rack – they are extremely fragile while hot and will fall apart if you handle them right away. They firm up as they cool. Repeat the baking process for the remaining batter.
- In a double boiler (best) or in a microwave safe container, melt the chocolate. Be careful to melt the chocolate slowly so it does not burn. Let the melted chocolate cool slightly. Dip the top of each donut in the melted chocolate. Let it drip and then with one quick movement turn the donut right side up and place on a rack (on a baking pan to catch drips) and repeat with remaining donuts.
- Scatter sprinkles or colored sugar over donuts. Let the glaze set. Serve.