Chocolate Dippity Donuts Paula Deen Food

CHOCOLATE DIPPITY DONUTS (PAULA DEEN)

Steps:

• Preheat oil in a deep-fryer to about 360 to 375 degrees F.
• Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
• For the sauce:.
• Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
• Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
• Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

CHOCOLATE CAKE DONUTS

Steps:

• Preheat oven to 325*. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. Cool. Carefully remove. Repeat with rest of batter. Frost or glaze. NOTE: The pan I have makes 6 donuts at a time. After the first batch is done let the pan cool, wipe clean with cloth or paper towel and repeat process for second half.

GALACTIC CHOCOLATE DONUTS

Steps:

• For the donuts, heat oven to 375°F Grease and flour pan. Sift together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.
• Stir in buttermilk, eggs, butter and vanilla; beat until just combined.
• Fill each well of a donut pan 2/3 full and bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
• Bake 10-12 minutes, until the top of the donuts spring back when lightly touched.
• Cool 5 minutes in pan; invert onto cooling rack and cool completely.
• While the donuts cools, prepare the glaze. Mix powdered sugar, milk and coconut oil in a bowl until it reaches a smooth consistency.
• Pour approximately ½ cup of the mixture into a small bowl. Add purple and blue food coloring drops into the bowl.
• Gently mix, making marble-looking pattern using a small stick or skewer.
• Dip top of the donut into the glaze, gently lift and remove.
• Sprinkled glazed donuts with edible glitter.
• Repeat steps 7 through 10 until all the donuts are glazed.

CHOCOLATE DIPPY OR SUGARCOATED DOUGHNUTS--PAULA DEEN

Steps:

• For Doughnuts:.
• Remove biscuits from the can and poke a hole in each one and form doughnuts.
• Drop into hot oil and brown on both sides (about 2 minutes per side).
• Dip into the melted chocolate sauce and enjoy!
• For sauce:.
• Melt chocolate and butter in saucepan over very low heat.
• Stir in sugar, alternating with evaporated milk, blending well.
• Raise heat to medium and bring to a boil, stirring occasionally.
• Lower heat and cook/stir until mixture becomes thick and creamy (about 8 minutes).
• Stir in vanilla, then remove from heat.
• Put a for through the doughnut holes and stick immediately into chocolate and put on plate.
• Alternative:.
• Put confectioners sugar in plastic bag, and toss doughnuts with it.

PAULA DEEN'S ULTIMATE EASY CHOCOLATE-PEANUT FUDGE

Steps:

• Grease an 8" square baking dish with butter, oil or cooking spray. Line with waxed paper, leaving the edges of the waxed paper to hang over the edges of the dish.
• In a medium, heavy bottomed saucepan, melt the chocolate chips with the milk over medium low heat. Stir in the butter until completely melted. Stir in the peanuts, vanilla and salt. Using a rubber spatula spread the mixture on the bottom of the prepared pan, smoothing the top. Cover loosely with plastic wrap and refrigerate until firm, at least 4 hours. Using a hot, dry knife, cut into 1" squares.