Well how about that. October has come to a close. Did you get an extra hour of sleep last night? Hope you remembered to fall back. We may be going back with the clocks, but the calendar is pushing us forward right to Thanksgiving and then on to the holidays. If you are one of those people that has ALL their Christmas shopping done, I am happy for you. But for the rest of us, only 54 more shopping days left, if you count today.
I don't even want to think about it. I need to get busy, busy, busy! I shouldn't get ahead of myself though. Thanksgiving is first and I am totally looking forward to cranberry, pumpkin (he gets to stick around for another month) and turkey. I got lots of recipe ideas in my apron pocket! And I can't wait to roll them out to you. Let's start with that tart little gem, the cranberry.
Talk about making a breakfast special!
Chocolate Chip Cranberry Donuts will brighten any breakfast and make Thanksgiving or Christmas morning's breakfast extra sweet!
Delicious, moist donuts with chocolate chips and cranberries. What a great flavor combo for the season. Then, drizzle each with chocolate and these donuts leap over the top.
Ingredients to make 16 donuts:
2 cups flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup cranberries, halved
1 egg
3/4 cup orange juice
2 Tbsp melted butter
3/4 cup chocolate chips
nonstick spray
1/3 cup brown sugar
2 Tbsp flour
1/2 tsp cinnamon
2 Tbsp cold butter
4 one ounce semi sweet baking chocolate squares
1 Tbsp milk
Directions:
Preheat oven to 350 degrees. In a large bowl, stir together flour, granulated sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together egg, orange juice and melted butter. Add the wet ingredients to the dry ingredients.
Once combined, sir in the cranberries and chocolate chips. Spray a donut pan or a muffin pan with nonstick spray.
Spoon batter into pan.
In a small bowl, combine brown sugar, flour and cinnamon. Cut in cold butter until little crumbs form. Sprinkle top of batter with sugar mixture. Place donut pan into a 350 degree oven. Bake for 14-15 minutes. Remove from oven. Let sit for 5-8 minutes before removing from pan to a wire rack to cool. Once cooled, melt chocolate squares and milk in a microwave safe dish. Melt at 50% power, stirring every 30 seconds until chocolate is melted. Drizzle on top of cooled donuts.
I love the little bursts of cranberry flavor combined with the chocolate.
Each donut even has a sugary top too!
You can certainly use a muffin pan, but making donuts is way more fun.
Happy November! Don't rush to Christmas yet, there's plenty of time for peppermint and gingerbread.
Celebrate the little things that make life sweet,
Christine
You may also like these donut recipes:
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| Vanilla, Chocolate and Cherry Donuts |
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| Lemon Blueberry Donuts |
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| Baked Banana Coconut Donuts |
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