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.
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
Happy Independence Day! Today’s ideas are all about adding some red, white and blue flare to your morning meal. If you have some berries and bananas, you have the power to transform an ordinary breakfast into an All-American Fourth of July Spectacular Breakfast. Add some whipped cream or yogurt and the patriotic possibilities are endless.
The easiest (and maybe most fun) thing you can do is arrange berries to make an American flag pattern on waffles, pancakes or French toast.
Here, you can see combinations of blueberries, strawberries, raspberries, banana slices and whipped cream. Those are Apple Cinnamon Waffles in the pictures. The warm apple pieces in the waffles tasted amazing with the fresh berries on top. For standard waffles, I’d recommend the following recipes: Best Waffles Ever (quick waffles without yeast) or Overnight Waffle Batter (yeast waffles from a batter that needs to rest at least 7 hours).
In a matter of seconds, you can turn ordinary toast into USA-mazing toast. A spread of cream cheese gives you a white canvas to work with. Strawberry jam is used to make the red stripes of the flag which are offset by banana pieces to make the white stripes. I especially love this idea because it’s so kid-friendly. Wee ones will have a blast making a flag out of a piece of toast. You don’t really need a recipe for this, but here’s one anyway: American Flag Fruit Toast.
As St. Patrick’s Day approaches, many people are looking forward to healthy (size-wise) portions of corned beef, cabbage, Irish whiskey and Guinness. While I plan to partake in all those great things, I’m most excited about St. Patrick’s Day breakfast. Every year, I try to find new ways to incorporate green into my omelets, pancakes, waffles and other morning dishes.
One of my St. Patrick’s Day breakfast dishes was so green that it was literally unbelievable. I submitted a photo of my Green Egg Scramble to the popular food picture site FoodGawker and they wouldn’t accept it. They said it “looked overproccessed.” I can see how they thought that, but seriously, it was food coloring and green peppers – not Photoshop.
Today’s featured St. Patrick’s Day Breakfast recipe is festive but not quite as over-the-top. It’s a basic breakfast casserole with accents of distinct green from spinach, green pepper, green onion, chopped jalapeno and a garnish of parsley.
March 9th is National Crab Meat Day. What better way to celebrate than with a rich, delicious Crab Meat Omelette. It’s loaded with fresh crab, green onions, celery, bell pepper and garlic. As with any respectable crab dish, this omelette has a generous amount of butter which is well known to bring out the sweetness and general tastiness of crab.
Today, we’re eating waffles with Barack Obama, flipping pancakes with George W. Bush and picking out donuts with Bill Clinton. It’s a trip though U.S. history as we examine American Presidents and their favorite breakfast foods.
In part one, you’ll find images of recent Presidents ordering, making and eating breakfast. Part two is a study of our Presidents and what they ate for breakfast, going all the way back to George Washington.
The Presidential Breakfast Image Library
Candidate Barack Obama with a box of Dunkin’ Donuts and a jug of coffee. (AP Photo/Rick Bowmer)
A montage of President Barack Obama enjoying breakfast.
George W. Bush flipping pancakes on the campaign trail in 1999.
President George W. Bush showing off a pancake as he eats with the troops.
President Bill Clinton selects a doughnut.
Bill Clinton, then governor of Arkansas, having breakfast with ABC’s Charlie Gibson in 1992. (Credit: ABC News)