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Deliciously moist chocolate donuts with crushed Oreo cookies baked right in.
For the donuts:
Note: I used a mini donut pan for this; recipe yields roughly 30 mini donuts.
Preheat oven to 425 F.
Using a food processor, crush enough Oreo cookies until you yield 1 1/2 cups of crumbs (set aside 1/2 cup for toppings).
In a medium bowl mix together the flour, cocoa, sugar, baking powder and 1 cup of the crushed Oreo cookies. Next add the egg, buttermilk, milk, vegetable oil and vanilla. Using a hand mixer, blend until mixture is smooth.
Fill a piping bag or a Ziplock bag (with a tip cut off), with the batter and fill each donut reservoir of your donut maker with about 2 tablespoons of batter. Bake at 425 F for about 4-5 minutes or until toothpick inserted in center of donut comes out clean.
Place hot donuts on a cooling rack with a sheet of wax paper underneath and prepare the glaze.
For the glaze:
In a small bowl mix together powdered sugar, vanilla and milk. You want the consistency to be runny, not thick.
Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place it back on the cooling rack until the glaze is dry.
For the toppings
While glaze is still tacky, sprinkle donuts with crushed Oreos and top with powdered sugar.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!