Starbucks Hot Chocolate Doughnuts

Coffee or Café! (oh how Spanish make everything sound so much more interesting  !)...

has never been on my list of favorites.   Actually it has never been on my list at all, not really sure what all the hype is about?! 

Yes, I get the fact that coffee is said to offer a quick jumpstart for those less than peppy mañanas  ( mornings) but the bitter taste is a Grande turn off to me.

So when the winter days get cold and I need a piping hot pick me up before I head out into the winter wonderland...I like to make myself a great big dark and rich mug filled to the brim with hot chocolate!

How could one turn down a warm and soothing drinkable chocolate bar sprinkled with clouds of fluffy marshmallow. It's seriously Heaven in a mug...with no signs of its bitter cousin  for miles and miles! 

One of my favorite take home hot chocolates comes ironically from a coffee making giant....Starbucks!

 On one of those particulary cold winter  days..

sitting at my kitchen table with.a steaming mug of Starbucks hot chocolate in one hand and a local doughnut shops old fashioned donut in the other...I had a delicious ephiany! A Starbucks Hot Chocolate Doughnut....and with that thought a dulce (sweet) idea was born !

Vamos a La Cocina

Ingredients

Grands Biscuits
1 cup of Starbucks Hot Chocolate
1/4 cup of Powdered Sugar
1 cup of chocolate chips (Guittard Choc Chips are my favorite!)
Kraft or any brand of mini marshmallows



Directions

1. Heat oil in a large skillet over medium-high heat until temperature registers 350°F. (Oil should be 1- to 1 1/2 inches deep). Open your biscuits and flatten them out into even rounds and thickness.

2. In a medium bowl mix your Starbucks Hot Chocolate and powdered sugar; set aside

3.Cut holes into the center of your doughnut, I like to use the opposite end of a pastry tip.  You can also use a small circle cookie cutter.

4. Add doughnuts to hot oil, cook on each side about 30 secs or until bottoms are golden brown (be sure to watch them carefully because they cook quickly), fry on each side and transfer onto a paper towel.

5.Once all doughnuts are prepared immediately dip each doughnut into the hot chocolate powdered sugar mix coating each side evenly. Set aside on paper towel or a piece of waxed paper.

6. Melt your chocolate chips in microwave for 30 sec intervals stirring at each interval until melted and smooth.

7. Using a icing spatula or knife spread melted chocolate on each doughnut and sprinkle with mini marshmallows.

Now it's time to sit back on a cold winter day with a warm handful of Starbucks Hot Chocolate Love....Doughnut Style!

Churros & Chocolate Donut Holes

If there is one thing I know about myself is that I heart sweets....... in all forms!

The dulce tenderness of a shiny round glazed doughnuts,

soft & fluffy chocolate chip cookies spiked with sweet chunks of chocolate chips,

a huge hunk of deep dark chocolate cake with smooth & creamy chocolate icing so thick it's practically cemented to the cake!

As much as I try to control my "sweet boca (mouth), yes I said mouth, instead of  "sweet tooth" because my addiction to yummy surpasses just my little old tooth!) 

My need for sweet is a desire I can't tame, and right now the thoughts of cinnamon & sugar have been sprinkling mis dias! 

And since mi amor is to share all my sugar-coated dreams with you, I present you with another way to love a Churro!

P.S...remember that Churro Funnel Cake recipe that I just posted, remember when I promised you another recipe for that extra Churro Dough?....Well here it is!

                                                                             
Ingredients

Churro Dough

1 cinnamon stick

4 tablespoons (1/2 stick) unsalted butter, cut into cubes

1 teaspoon sugar

1/2 teaspoon salt

1 cup flour

4 eggs

vegetable oil, for frying

 

 

Churro Topping & Chocolate Stuffing

 

2 cups granulated sugar

1 tablespoon ground cinnamon

1/2 cup semi-sweet chocolate chips

 

 

Vamos a la cocina! ( remember you can use this recipe or a boxed mix like this one.

 

 Directions

1.For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat. In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts.

2.Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.

3.Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)

4. Pull of 1-inch pieces of dough and stuff them with the chocolate chips. I used about 6-7 chips and was able to cover them completely in dough. It's important that the chocolate chips be completely covered or they will ooze out as soon as they touch the grease. Fry the churro donuts, 6 at a time, turning occasionally, until golden brown. Drain on paper towels.

For the cinnamon sugar topping: Combine the sugar and cinnamon in a shallow bowl.
Roll the churro donuts in cinnamon-sugar while they are still hot. It's best to eat them immediately while the chocolate stuffing is still nice and warm.

Grab a great big glass of cold leche and Disfrutalo! ( Enjoy It)