Chocolate Chip Donuts w/ Coconut Ganache

Step 1 - Chocolate Chip Donuts

1 1/2 cups plain flour ½ cup caster sugar 

1 1/2 teaspoons baking powder 

1 stick melted butter

¾ cup milk 

1 lightly beaten egg

½ cup chocolate chip bits 

We used a Sunbeam doughnut maker  but feel free to use a cupcake pan or muffin tin. Combine dry ingredients in a large bowl. Make a well in the center. Whisk in the butter, milk and egg until mixture forms a smooth batter. Spray machine or cupcake pan with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 donuts total. Alternately fill muffin tin and bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Let cool.

Step 2 - Dark Chocolate Ganache with Coconut

9 ounces bittersweet chocolate chips
1 cup heavy cream

1/2 cup shredded coconut

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over donuts. For a fluffy frosting allow it to cool until thick, then use our signature dunk and twist method of frosting to achieve an even coating. Sprinkle on shredded coconut.

Step 3 - DEVOUR!

Top T H R E E

Every week we will be sharing our top 3 favorite things of the moment. Ranging anywhere from bands to books to coffee beans, we will be sharing the things that are making our lives that much better. To start it off we have...

1.  The Tallest Man On Earth

Although Swedish singer songwriter Kristian Matsson isn't exceptionally tall, his voice and guitar playing skills are! If you like folk, Bob Dylan, or listening to an album without having to press skip, you'll enjoy The Tallest Man on Earth.

2. Brooke Weeber

 

We actually got to meet this Portland based artist at the Renegade Craft Fair in San Francisco last month. We love her whimsical meets real life pieces. Step into a world of mermaids drinking coffee, floral beards, foxes frolicking in the sky and other wonderful things here. 

3. Thuesday

Thuesday is that magical day that comes right before tomorrow and just after never.  Its the six digit phone number of your weekly agenda. Whether youre avoiding specifics with that creepy dude from work or just want to keep your landlord guessing when that rent check will arrive, Thuesday is your way to avoid the blinds pulled for today.

Homemade Pesto with Sundried Tomatoes & Lemon Cream with Mushrooms

Here are two simple and classic sauce recipes modified by us. If you want, you can even make both and combine them! Cooking is something that we both enjoy. There's something great about taking the time to prepare a meal and enjoying your hard work pay off together. Hope you enjoy!

Pesto with Sundried Tomatoes

2 medium cloves of garlic

1/3 cup extra-virgin olive oil

3/4 cup of freshly grated Parmesan cheese

1 large bunch of basil, leaves only, washed and dried

1 tbsp sundried tomatoes

salt & pepper to taste

Combine in a food processor, blend until paste forms. Adjust ratios to preference. Serve over pasta or bruschetta and enjoy!

Lemon Cream with Mushrooms

1/2 cup butter

1/3 cup light cream

3/4 cup freshly chopped mushrooms

1 lemon juiced, & zested for garnish

salt & pepper to taste

Melt butter in a saucepan. Once the butter is melted add light cream and lemon juice. Let simmer for two minutes under a boil. Meanwhile heat olive oil on medium heat in seperate pan, add mushrooms and saute until tender. Add mushrooms to pasta of your choice. Pour lemon cream sauce over pasta and garnish with zest.