Happy holidays! These are homemade chocolate cake donuts with vanilla icing and crushed candy canes. When you read the name of this recipe, it sounds like I’ve just strung all the best words in the English language together: Chocolate Christmas Candy Cane Cake Donuts. If you’re looking for something to leave for Santa instead of milk and cookies… try these. You’ll probably get a lot more presents.
I’ll post complete recipes for the donut and icing below, but first… some advice. Larger candy cane pieces make for great photos, but they’re not so great for eating. If they’re too large, they have a distracting crunch. I recommend pulverizing your candy canes until they’re near dust with just a few small chunks.
When I make donuts, I always use two not-so-common ingredients. If you have it, replace 2 Tablespoons of the all-purpose flour in the donut recipe with soy flour. It will help deter oil absorption when they’re in the fryer. I also add a pinch of meringue powder to my donut icing. That helps the icing firm up faster and results in more of a shell on the surface instead of a frosting texture that never really hardens.
For best results when making cake donuts, chill the dough for a couple hours and work in two batches so some of the dough remains in the fridge while you’re working the first batch. This makes the dough easier to cut and work with. When the dough is too warm, it becomes sticky and sloppy.
I won’t lie. Anytime you’re making donuts, it’s an involved process. By the time you make the dough, chill the dough, cut the donuts, fry the donuts and ice and decorate the donuts, you’re into it for several hours. Personally, I love it. I say put on some holiday music and make it a special time with family and friends. Who knows? Maybe it will be your new holiday tradition.
Last month, I had the great pleasure to conduct a cooking demo at a resort called Villa La Estancia just north of Puerto Vallarta, Mexico in Nuevo Vallarta. On the breakfast menu that morning: Pumpkin Waffle Maker French Toast, Spicy Pecan-Encrusted Bacon and a healthy Pumpkin Pie Smoothie. In this post, I’ll show you the seasonal dishes I made and share a little about my trip to one of the most beautiful places I’ve ever been.
I started the demo with my Pumpkin French Toast. You can get the recipe here. Since we were just coming off of Halloween and it was the official start of the holiday cooking season, it felt appropriate to share this fantastic dish.
I was excited to show the guests, staff and a handful of reporters that you can take almost any French toast recipe and cook it in a waffle iron. This is one of my favorite breakfast tricks.
We needed something to go on the side of the French toast so I opted to demonstrate Sweet & Spicy Pecan Bacon. You can get the recipe here. It’s very easy to do. The amazing chef at Villa La Estancia, Sergio, liked it so much he’s considering adding it to their permanent breakfast menu.
A couple Thanksgivings ago, I introduced you to the Pancake Turkey. This year, I’d like you to meet Pancake Turkey II, a variation on the concept of pancake turkeys. I’ll also introduce you to a special, new Thanksgiving friend… the Fruit Turkey.
This post marks the first time I’m using Vine – the hip social platform where you share 6 second looping videos. As it happens, that just enough time to make breakfast turkeys come to life.
This (above) is the first pancake turkey I ever made. For this gobbler, you need a pancake mix (or homemade pancake batter), a banana, candy corn, a chocolate chip or a raisin and a maraschino cherry or a small dollop of red jam. You can get complete instructions right here.
Today, we’re pitting three recipes against each other. It’s a sizzling-hot brown rice hot cereal showdown. The appeal of a brown rice hot cereal is that it’s similar to oatmeal in health benefits and, to some degree, texture. However, it’s also similar to rice pudding in flavor and the way it’s prepared. Therefore, it’s a hot breakfast that can remind some of an old-fashioned dessert.
It can be a welcome change for people who eat oatmeal regularly. Those people understand the benefits of oats. Now, they can get the same health benefits from brown rice and be able to mix up their breakfast routine.
Like oats, brown rice is a whole grain that’s rich in fiber and antioxidants. That fiber makes you feel full longer, promotes regularity and some studies suggest that it may lower your risk for colon cancer. The important antioxidants are selenium and manganese. Selenium is a trace mineral that may reduce your risk for cancer and heart disease while easing the symptoms of asthma and arthritis. Manganese is a trace mineral which plays a major role in the synthesis of fatty acids. Those fatty acids aid in production of good cholesterol and contribute to a healthy nervous system.
Need more reasons to eat brown rice? Studies suggest it may also help reduce bad cholesterol, incidences of high blood pressure, risk of type 2 diabetes and even the formation of gallstones.
But the question remains… does brown rice taste good for breakfast? Let’s meet our challengers…
#1. Brown Rice Hot Cereal
Of our three contenders, this recipe is closest to a rice pudding. Milk and an egg lend a custard element while cinnamon and vanilla are major flavors (as with a traditional rice pudding). This hot cereal is sweetened with honey, however the amount of sweetener is a great deal less than in its dessert counterpart. Will is be tasty and sweet enough to win?
Get the recipe.
Here’s a few frighteningly fun and fascinatingly freaky ideas to turn your October morning meals into Halloween Breakfast Extravaganzas. From kid-friendly fare as easy as making faces with fruit to more intricate recipes for pumpkin quick breads and baked goods, you’re sure to find something here to make your breakfast spooky, kookie and delicious.
#1. Pumpkin Pancakes, Waffles And French Toast
Add some pumpkin puree and a few pinches of pumpkin pie spice to regular breakfast batters and you’re in for a Halloween treat (this is not a trick). Here’s some recipes to try:
Pumpkin French Toast
#2. Make Your Breakfast Look So Scary, It’s Adorable
There’s a ton of ways you can make your morning meal more monstrous. A couple chocolate chips in misshapen pancakes make great ghosts. Banana eyes and teeth made from apples can make your oatmeal a real scream. Carve a grapefruit into a Jack O’ Lantern and fill it with fruit… it’s bewitchingly cute. Here’s a few ideas you might want to try:
Jack O’ Lantern Fruit Cups
Breakfast Sausage Mummies
#3. Scare Away Doctors And Disease By Eating Healthy Pumpkin Hot Cereals
Did you know there’s over 40 studies that indicate eating oatmeal can help reduce your risk of heat disease. Oatmeal may also reduce your risk for type 2 diabetes and high blood pressure. It’s as if hot cereals are saying, “I vant to suck your blood… pressure down to healthy levels.” Here’s some healthy hot cereals with the added benefit of tasty pumpkin:
Pumpkin Pecan Oatmeal
Baked Pumpkin Pie Oatmeal
Pumpkin Pie Breakfast Polenta
Brown Rice & Pumpkin Porridge
We knew it was a hard-sell entering the big pie contest with an entry called “Fig Jam & Spam Breakfast Pie.”
The use of Spam was not a quirky, retro decision. I’d made several test pies using bacon, ham and even chorizo as the meat in the filling. But in every instance, the meat inside was overshadowed by our distinctive spicy, candied bacon crumble topping.
Test Pies: Preparing For The Big Day
We’d gone camping the previous weekend and had campfire sandwiches made from the portable meat, so I happened to have an extra can of Spam on hand. I gave it a shot in a test pie. It worked. It provided a flavor that contrasted but still paired with the bacon topping. It not only worked, but it provided an umami element… a taste you remembered growing up but had almost locked away forever.
For our official entry in the savory category, we made a flaky herbed crust and lined the bottom with onions caramelized with a gorgeous homemade fig jam. We mixed our quiche base with a combination of Gruyère and Cheddar cheese, to which we added the Spam and seasonings. Once almost fully baked, we topped the pie with crumbled bacon that had been rubbed with brown sugar, smoked paprika and crushed cumin seeds.
The Pie Contest Begins
As instructed, we made one pie for the judges and one for mass consumption.
It was a real blast serving the pie to the public. As people read the name of our entry, we were greeted with either huge smiles or looks of complete dismay. Fig Jam and Spam. It was a risk.
It’s Peach Season! From mid-August through the middle of September, peaches are everywhere and they’re usually pretty cheap. My local farmer’s market looks like a peach extravaganza. For this article, I’ve decided to turn that peach extravaganza into a breakfast bonanza! From pancakes and waffles to smoothies and muffins, these are some of my very favorite peach breakfast recipes on MrBreakfast.com.
Peach, Banana & Pecan Pancakes – With chopped pecans, mashed banana and pieces of fresh peach, these hearty, flavorful pancakes are a perfect way to celebrate peach season. I served my pancakes with homemade peach syrup (see below) and even more peaches. It’s a peach explosion!
Peach Waffles – Waffles are wonderful, but they might be best when they’re full of peaches and topped with more peaches swimming in peach syrup with a dollop of whipped cream for a final touch.
Peach Pancake Syrup – The pancakes and waffles above were both served with this easy-to-make homemade peach syrup. See the recipe for additional suggestions to make Peach Maple Syrup and Peach Nectarine Syrup.
Peach Smoothie - One of the best ways to appreciate a peach at the height of the season is to toss it in a blender and drink it down. This particular smoothie combines a fresh peach with orange juice and vanilla yogurt. Add a banana for even more flavor.
A can of soup has been a secret ingredient for home cooks since cans of soup were invented. I suspect that it’s a secret of a few sly professionals as well. Just a couple of Tablespoons of a cream of soup concentrate can dramatically change the flavor of scrambles, omelets and frittatas… almost always for the better.
This recipe was part of a vintage 1958 magazine ad for Campbell’s Soups called “Souper Special Budget Beaters.” (To see the full ad, click here.) Above, you can see the dish as it appeared in the classic ad. Below, you can see my revamped recreation.
I adjusted the recipe to make 2 servings. My ingredients were 3 eggs, 2 Tablespoon butter, about 1/3 can cream of mushroom soup, a small handful of cheese and some parsley. Not part of the original recipe, I also added 3 sliced button mushroom and some finely chopped chives.
The trick to working with soup is stirring it by itself first. They make mention of that in the original recipe. If you don’t stir it until smooth, you get lumps of soup in the egg mixture. Those lumps will cook down in the frying pan, but why mess with it. A quick initial stir of the soup just helps everything distribute more evenly.