Glazed Chocolate Donuts

Chocolate Donuts4

I’m annoyed guys. Know why? I’ve been having tech issues.

My computer’s been on the fritz.

About 2 and a half weeks ago I got this email from Microsoft offering me a free upgrade to Windows 10. I hate Windows 8 (I don’t know what the developers were thinking with that abstract ‘home screen’ that pops up whenever you push the start button), so I agreed to take the scheduled upgrade and told them to email me when it was ready.

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The appointed day came around. I let my laptop stay open that night, and went to bed. The next morning, I looked through the new interface and was pretty satisfied with what I saw. No more stupid, ugly home screen on Windows 10.

But there was a problem. Two actually.

Now, my computer won’t go to sleep. When I shut the screen down, it does go dark, but the keyboard stays lit and the actual machine keeps running as if it’s still awake. Then when I open the screen, it won’t turn back on. If I want the screen to work, I have to shut the computer off completely, then turn it back on.

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Which brings me to the next issue: now, the ‘Shut Down’ command in my start menu won’t shut down the computer. If I want to turn off my laptop, I have to press down on the power button and manually shut it off. Which, of course, isn’t good.

I’m currently paying for a subscription/protection plan with Geek Squad so, when I first noticed the issue, I scheduled an appointment at my local Best Buy and took the laptop in and left it with them to fix. The next afternoon, they called and told me that the problem was fixed.

Something about a BIOS update that my laptop needed- whatever that means.

I am by absolutely no means, tech savvy. So, I took their word for it, thinking to myself, “Hey, they’re the ‘ex-perts’ here. They know what they’re doing.”

Apparently, this was a mistake.

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Because less than a week after I picked the laptop back up from Geek Squad, lo and behold, it’s back to having the exact same problem.

There could be any number of reasons for this, I suppose. Maybe there’s another BIOS update that my laptop needs (though I still have NO idea what BIOS updates are). Maybe Geek Squad didn’t really fix the problem in the first place. Maybe it’s a new issue.

Or maybe Windows 10, like it’s predecessor, also sucks.

Regardless, I now have to schedule another appointment with the tech guys at GS and hope that they get it right this time. I’m pretty pissed off about it. But rather than focus on that, I’d prefer to focus on something else. Something much more pleasant than malfunctioning electronics and the paid experts who don’t do it right the first time.

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Like donuts. Glazed chocolate donuts.

There’s something about a thick, soft glazed chocolate donut that can just hit the spot and make everything all better.

There’s a place called Quality Dairy in my area that bakes wonderful chocolate donuts. The only ones I’ve ever been able to eat to be honest, as typically I prefer plain glazed, or apple cider. I’ve wanted to make ones on my own for a while. King Arthur Flour’s recipe for chocolate donuts looked very doable, I just had to make a few adjustments.

First, like every other chocolate baked good that I make, I added a tablespoon of powdered instant coffee to the batter. Interestingly enough, the coffee flavor doesn’t come through- but it does give a REALLY big boost to the chocolate flavor of just about anything. So stick that in your bag of tricks. Second, I had to coat mine in a powdered sugar glaze- only way to go.

The result, as you can see, is marvelous.

I’ll be taking my donuts with me to the Fiesta Friday #82 party, co-hosted this week by Kaila @ GF Life 24/7 and Sarah @ Sarah’s Little Kitchen, where hopefully I can continue to commiserate about my tech woes with all of you sympathetic people. After all, we’re all bloggers here- we all understand how annoying tech problems can be, right?

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Glazed Chocolate Donuts

Recipe Adapted from King Arthur Flour Baking Companion

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Ingredients

  • 1/2 cup (2 oz.) chopped semisweet chocolate or chocolate chips
  • 4 tbsp. (1/2 stick, 2 oz.) butter
  • 3 large eggs
  • 3/4 cup (5 1/2 oz.) sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 1/2 cups (14 3/4 oz.) unbleached all purpose flour
  • 1/2 cup ( 1 1/2 oz.) unsweetened cocoa
  • 1 tbsp. instant coffee powder
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 6 cups (about 2 lbs.) vegetable oil or shortening (2 1/2 lbs.), for frying

Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

In a small, heatproof bowl, combine chocolate and butter. Cover with plastic wrap and melt over simmering water or at medium power in the microwave. Stir to combine and set aside.

In a large mixing bowl, combine butter/chocolate mixture with the eggs and sugar and mix until light. In a separate bowl, whisk together baking powder, baking soda, salt, flour, cocoa and instant coffee powder. Add to egg mixture and stir to moisten. Add buttermilk and vanilla, mixing just enough to bring dough together. Gather dough into a ball and wrap with plastic wrap. Refrigerate for at least an hour before rolling out.

To make doughnuts, heat oil or shortening to 350F in a Dutch oven that will hold at least 1 1/2 inches of oil. On a lightly floured surface, roll out chilled dough to a 1/2-inch thick circle. Cut into doughnut shapes with a doughnut cutter, or with 2 biscuit cutters-a large for the outside, a small for the hole. Fry the doughnuts 2 or 3 at a time; cook for 90 seconds on 1 side, turn, and cook for 90 seconds on other. Remove donuts from oil with slotted spoon or spider and drain on paper towels.

To make glaze, mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Iced Cornmeal Cookies

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Have you ever really wanted to try something, but you kept putting it off because you just weren’t sure if it would actually work?

I have. In fact, as a naturally cautious (if not downright paranoid person) this tends to happen to me a lot.

I have had I don’t know how many tv shows in my Netflix Instant queue for months. I put them there because I initially thought that they sounded interesting and wanted to give them a shot to see if I would like the show. But then, I never start watching them, because I’m juuuuuust not sure if the shows would be something that I liked. I mean, once they’re gone, I can never get those 45 minutes of my life back.

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I’ve got one loooooooong Amazon wishlist, full of things that I want, but have yet to actually order.

But this one may be less about my being paranoid and cautious, and more about me being broke 9 times out of 10.

As it turns out, most of the time, when I’m overly cautious about trying something new, it usually has to do with food. I’m NOTORIOUSLY picky/cautious when it comes to my food.

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I’m “that person” who only ever orders ONE thing off the menu of a restaurant or take out place. I’m far too paranoid that the one time I decide to be ‘bold’ and ‘daring’, and order something new, it’ll blow up in my face and I’ll absolutely hate it. So not only will I have wasted my money, but I’ll also have to choke down food that I don’t even like, resulting in an unsatisfying meal- which is one of my BIGGEST pet peeves.

I don’t even like straying from the script when it comes to my coffee.

My general philosophy with food is, if it ain’t broke, then I sure ain’t gonna try to fix it.

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But sometimes, I break character and try to eat and cook new foods.

It turns out that having a food blog will give you a rather sizable boot in the rear, so far as that goes.

As a result, I have a full Pinterest board of recipes from other blogs and websites of foods that really caught my attention and made me want to try out for myself. Today’s recipe was one of them; it’s been there for over a year at least.

See? I told you I was overly cautious.

The most intriguing element to this recipe for me was the inclusion of cornmeal in the cookie dough. I was just wildly curious as to what that would taste like; I had SO many questions.

Would the cookies be sweet? Would the texture be too rough/coarse because of the cornmeal? Would they be soft or crunchy? Would they even taste good at all?

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For my own personal preferences, I decided to bake the cookies for as little time as possible so that they would be soft. I assumed by the smell and taste of the raw dough (yes, I eat raw cookie dough. Don’t judge me) that they would be similar to sugar cookies. And I insist upon having my sugar cookies iced. So I then whipped up a quick and easy icing to spread on top and added nonpareils for color.

The finished product?

Well first of all, they’re very good. So that was a huge relief.

Second, I can honestly say that I’ve never had cookies like these before ;the cornmeal is really the star ingredient here. It gives the cookies such a unique texture and flavor. Although I went with vanilla extract and icing, I could see citrus zest like lemon or orange working VERY well with these.

All in all, my risk taking paid off. Which made me a very happy camper 🙂

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Iced Cornmeal Cookies

Recipe Adapted from Martha Stewart

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Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For Icing

  • 2 cups powdered sugar
  • A few tablespoons of milk
  • 2 tsp. light corn syrup
  • multi-colored nonpareils, optional

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

For Icing: combine the first 3 ingredients until smooth. Spread over cooled cookies, then decorate with nonpareil sprinkles. Allow icing to harden, about 30 minutes.