Coffee And Donut Milkshakes Food
COFFEE AND DONUT MILKSHAKES
This recipe was inspired by a local cupcake store that blends any of their gourmet cupcake flavors with ice cream. I thought that sounded interesting, so I made this version for ZWT 9 Coffee Plantation Challenge. I used all vanilla ice cream, but using half coffee ice cream and half vanilla would work also.
Provided by Chef Jean
Categories Frozen Desserts
Time 8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and process until smooth.
- Mix the cinnamon and sugar in a shallow dish.
- Wet the rim of the glass with a little coffee or milk and coat it in cinnamon sugar before pouring the milkshake inches.
COFFEE AND DOUGHNUTS
Provided by Michael Chiarello : Food Network
Categories dessert
Time 4h45m
Yield 20 doughnuts, 8 to 10 servings
Number Of Ingredients 12
Steps:
- Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture.
- In a separate bowl whisk together the egg and sugar until the sugar is dissolved. Add the warm butter and milk to the egg mixture. Whisk to combine then pour it into the yeast.
- In another bowl, mix together the flour, salt and nutmeg. With a wooden spoon, add the flour mixture to the wet ingredients. Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes. Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours.
- On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches). Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches. Sprinkle flour on 2 baking sheets to prevent the dough from sticking. Space the rectangles of dough about 2 inches apart on the baking sheets. Cover and let rise in a warm place until doubled in size, about 2 hours.
- Preheat the oil in fryer to 375 degrees F.
- Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs. Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack.
- Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts. Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso. Serve warm or at room temperature.
- Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise.
- A great way to serve these is to place a doughnut in top of a steaming cup of fresh-brewed coffee.
COFFEE AND DONUTS SHAKE
Steps:
- In a blender combine the ice cream, milk and vanilla extract and blend until smooth. Stir in the chopped chocolate and crumbled donuts with a rubber spatula. Pour into glasses and serve.
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- Remove the dough from the can and lay it flat on a floured surface. Now fold one half over the other half. Using a donut or cookie cutter, cut out 1-1/2 to 2-inch diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or small round cutter. Arrange the donuts on the prepared baking sheet.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350°F. Working in batches, use a slotted metal spoon or spatula to carefully place the donuts into the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350°F between batches.
- While the donuts cool, make the glaze. In a bowl, mix together the powdered sugar, 3 tablespoons milk and the coffee until smooth. If the mixture seems too thick, add more cream (1 tablespoon at a time) until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the donuts into the glaze. Add sprinkles if desired (but leave two donuts sprinkle-free for your milkshakes). Place iced donuts on a wire baking rack to dry.
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