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!

Best Ever Chocolate Mexicano- Mexican Hot Chocolate

Parting is such sweet sorrow......no truer words were spoken, especially if you are part of a ultra fun cooking club.

 I found the I heart cooking club by chance, what are the odds that a cooking club that features many different chefs at any given month was featuring the chef I idolize as a " culinary rock star" during the month I stumbled upon it?! I have no question that it was meant to be, especially since I've been meaning to give Rick Bayless' recipes a try but somehow other recipes have gotten in the way. So now the end is here and the cooking club is moving on to a new chef, I will continue my lance de amor pron: lohn-say day- ah-more ( love affair) see doesn't lance de amor sound so much sweeter than just a plain old love affair!



Upholding my belief that everything sounds so much better en Espanol! Okay with that said, here are a few of my favorite Rick recipes so far. This last one is my final entry, which is hands down my favorite one. It's simple and sweet, no fuss no muss just a super easy recipe that leaves you thirsty for more.......literally.

I have always heard how rich and delicious Mexican Hot Chocolate was, but perhaps the fact that I didn't own a molinillo (a traditional turned Mexican wooden whisk) was a deterrent.

I felt like to make an authentic cup of Mexican Hot Chocolate the molinillo was a must, but I finally conceded and decided to give it a try. With my wooden spatula in hand, I stirred the huge cinnamon infused chocolate tablet until it transformed into hot froththy wonderfulness.

Estoy tan feliz(I'm so happy)that I did, my chicas couldn't stop drinking it and giving me praise for all my hard work!

With the last drop sipped, and the chill of fall in the air,we as a familia dubbed Mexican Hot Chocolate our official winter drink...but not until one my chicas suggested that we add a few marshmallows and a splash of cinnamon..leave it to my chicas to add a little American flair! Maybe their on to something.....next time perhaps I will add a little American spirits! Salud ♥

Mexican Challah Grilled Cheese, this was so rich and creamy, I can see this sandwich showing up muchas veces ( many times) in my casa!

Raspberry Rosita- Raspberry-Lemonade Corona helped sweeten my relationship with beer, a refreshing summertime sipper you won't want to put down!

I love the taste of this Dulce Cajeta, it's suave (smooth), dulce (sweet) and perfect on almost anything!

Adapted from Rick Bayless’ Mexico One Plate at a Time (Mexican Hot Chocolate)

  Ingredients

2 1/2 cups milk or water

1 tablet 3.3oz Mexican Chocolate -( Ibarra or Abuelita, found in the Hispanic grocery aisle)

Optional- Marshmallows and sprinkle of cinnamon


Recipe

Combine 2 ½ cups milk or water and 1 tablet 3.3oz of coarsely chopped Mexican chocolate, such as Ibarra, in a 2-quart saucepan; stir over medium heat until mixture is steaming hot and the chocolate more-or-less dissolved (there will still be small pieces). Pour into a blender or you can usea hand held immersion blender and tall pitcher. If using a blender, loosely cover or remove lid’s center piece to eliminate pressure build-up; blend until mixture is foamy, about 30 seconds. Pour into cups. Serve immediately.

Makes 2 1/2 cups approx or four 6-ounce servings.