It’s the time of the year again! The DOUBLE celebration! On 26th, my blog will reach its 6-year mark. And my birthday is coming up on 29th!
6 year of blogging? Seems like a really long time. I started this blog because I love to cook and I want to share my recipes with friends. To this day, I still feel the same. Maybe the definition of “friends” is a bit extended. Readers are friends too, right? 😉 Since you guys have read my stories, you probably know a lot more about me than some of my friends and families. I am an introvert. I am especially shy and quiet in front of people I don’t see often. (Bryan will not agree with this, because I constantly tell him about this and that. Blah blah blah…) But in general, I don’t like to express myself or my opinions much. However when it comes to the blog, I am very comfortable expressing myself. This is a place where I can share my feeling freely and express my love for cooking. Thank you for riding along with me. In this coming year, I will continue share more exciting and delicious recipes with you all.
Birthday? I’m not very good with numbers. As I passed 30, the numbers start to blur. Age really doesn’t matter any more. I’m no longer 15 waiting to be 20 and hoping to be a grown-up as soon as possible. I’m no longer 20 waiting to be 21 and hoping to legally get a fancy cocktail in a restaurant or bar. The number probably won’t matter again until I reach 39, 40. But of course, I still want a celebration every year! I will take the excuse to do something different and fun. This past weekend, we went to Temecula for a 24-hour getaway. We stayed at a beautiful resort. We enjoyed a relaxing afternoon walking around the vineyard. For dinner, we went to Pala Casino for buffet. Buffet is one of my favorite things to eat, because I get to choose from the million selections of desserts! 😀 In the morning, we woke up to hot air balloons all around the resort. What a sight! Just that view is worth the trip!
For the double celebration, I need CAKE! But I’m not going for a full size cake, I’m celebrating with these cute mini cake donuts! They are just 2 inches big! Not only they are mini, they are chocolate chip donuts with coffee glaze. Coffee and donut all in one!
When my friend Iris (long time high school friend from Hong Kong) visited me in July, she brought me a mini donut pan as a gift. I was so excited that I can finally try out some baked donuts. This recipe from King Arthur Flour is extraordinary! The donuts are so moist and with a great texture. Not too soft and not too dense. Just right! They remind me a lot of the cake donuts from donut shops. But of course, these mini donuts are not fried. These are baked in the oven. The coffee glaze and the chocolate chips are so good together. Even for Bryan, who doesn’t like regular cake donuts, loves these mini ones very much, we both couldn’t stop eating them. I had like 5 in a row. Oops! Hey, I can eat lots of cakes for my birthday, right? 😛
Coffee Glazed Baked Chocolate Chip Donuts
Yield 22- 23 mini donuts (2-inch)
- 2 tablespoons unsalted butter (at room temperature)
- 2 tablespoons vegetable oil
- ¼ cup sugar
- 2 tablespoons plus 2 teaspoons light brown sugar
- 1 large egg
- ¾ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon plus 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- ½ cup whole milk
- ¼ cup plus 2 tablespoons mini chocolate chips
- 2 tablespoons boiling hot water
- 2½ teaspoons instant coffee powder
- ¾ cup powdered sugar
- ½ tablespoon light corn syrup
- 1/8 teaspoon vanilla extract
- pinch of salt
- Preheat the oven to 425˚F (218˚C). Lightly grease a mini donut pan. If you have 2 pans, grease both pans.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, vegetable oil and sugars until smooth. Add eggs and beat to combine.
- With a spatula, stir in the baking powder, baking soda, salt and vanilla. Mix well.
- Stir and add the flour and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix. Stir in the chocolate chips.
- Spoon the batter into a piping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
- Bake in the oven for about 6 – 8 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have more batter, clean and dry the donut pan. Lightly grease the pan, fill and bake again.
- For the glaze, in a medium bowl, stir together the hot water and coffee powder until dissolved. Add powdered sugar, corn syrup, vanilla and salt. Whisk until smooth. Let it sit for 5 minutes. Whisk again. Glaze the donuts and let them set at room temperature for 20 minutes.
- For regular size donuts, bake for about 10 minutes. Use a toothpick to check the doneness.
- The top of these donuts don’t take on much color while baking. The bottom will be slightly golden brown.
- If your donut pan is a silicone one, add a baking sheet at the bottom for support while baking.
- If you prefer, you can use actual hot strong coffee to make the glaze instead of instant powder.
- Donuts can be stored at room temperate for up to 2 days, but best to serve the same day. If you plan to serve the donuts the next day, glaze them the next day.
Courses Breakfast, Dessert