Chocolate Covered Strawberry Glazed Donuts
Valentines Day is a day for sharing your love with others. Historically, the origins of Valentines Day is not known with 100% certainty, but most likely it is because of a guy named Valentine who fought for love! There are two common stories: either he was a priest who wanted young soldiers to be able to be married OR he was sentenced to death and wrote a letter to a girl signed “from your Valentine”. (read more at the History Channel) Either way – Valentines Day got its start and in the mid 1800’s a woman began selling the first commercially made Valentines Cards and from there Hallmark has taken over & we have to celebrate Valentines Day!
One of the most common ways (in the United States) to celebrate Valentines Day is with Chocolates & Jewelry & Flowers & Pampering. Many couples feel extreme pressure to make a big deal about Valentines Day. I personally would rather Rich show me his love the other 364 Days and not just on Valentines Day, but pampering on random days throughout the whole year is nice!
So this Valentines Day (or any other day that you want to pamper your love) make some of these donuts. Chocolate Covered Strawberries for Breakfast are perfectly acceptable thanks to these donuts!
AND: no worries if you don’t have a donut pan! You can ask your Valentine to get you one this year OR just make these in your favorite muffin pan!
- 1 quart fresh strawberries, hulled, rinsed and cut into pieces
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 salt
- 1/3 cup agave nectar, light (or real maple syrup)
- 3/4 cup brown sugar
- 1/4 cup canola oil
- 1/2 cup applesauce, no sugar added
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- baking spray
- Preheat oven to 350 degrees. Spray a donut tin lightly with baking spray. In a small saucepan, bring strawberries to a boil over medium heat, mashing gently, while they cook for 1 minute. If the chunks are too big, the donuts will be harder to bake, so chunk it small. Pour into a bowl to cool.
- In a medium bowl, whisk together flours, cocoa powder, baking soda, cinnamon, baking powder, and salt; set aside.
- In a separate large bowl: beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.
- Add dry ingredients to wet and fold to combine. Fold in strawberries.
- Fill each donut mold 3/4 full with batter. This is best done by using a Zip-Top Bag which you have filled with your batter and then just pipe it into your pan (another reason while small chunks of strawberries are helpful).
- Then and bake for at least 9 – 11 minutes, the donut should be springy when you lightly push on the top. Allow to cool in the pan for a few minutes before finishing the cooling on a rack
- GLAZE…
- About 1 Cup of Powdered Sugar and about 1 teaspoon of milk. Mix with a mini-whisk and add more milk or sugar as needed to get the perfect thick glaze that you want (almost like a cake icing consistency with a slight drip is perfect)! When adding more milk, don’t add more than 1/4 teaspoon at a time.
Donut recipe from Savoring the Thyme and Glaze from Lara Ferroni
*NOTE: it is the addition of nutmeg that makes these taste more like a donut than just a muffin
One Year Ago – Amazing Guacamole Dip – a great way to stretch your avocado dollar or just make a super smooth and delicious dip
And I leave you with this, Today’s Question of the Day… Is it “donut” or “doughnut”?
