Good morning lovely readers!
The other day, as I was perusing my Halloween blog post list, wondering what I should make next, I had a realization: 99% of the things on my list were desserts! Sure, you could argue that my blog focuses on baking, and that only includes so many things (most of which are desserts) but what about poor breakfast? Where’s his fun?! Side note, breakfast is now apparently male…
In fact, as I was looking through Halloween goodies on Pinterest, I had the same realization: the vast majority were just that, goodies… desserts! There were a few disgusting casseroles and even a salad with cucumbers cut to look like jack-o-lanterns in the mix, but by and large, desserts.
And, that just doesn’t seem fair!
So today, we’re evening the odds (albeit ever so slightly) by scaring up some Halloween inspired breakfast! Something a little sweet, a little spooky, and all sorts of chocolaty!
- 2 tbsp. (30 grams) unsalted butter, melted
- 1 egg
- ⅔ cup milk
- ⅓ cup granulated sugar
- 4 tbsp. baking cocoa
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1 cup all purpose flour
- 2½ cups powdered sugar + 2-3 tbsp.
- ¼ cup milk
- 1 tsp. vanilla extract
- Black sanding sugar (learn how to make your own here)
- Royal icing eyes of various sizes (homemade or store bought)
- 3-4 squares of chocolate
- Preheat your oven to 350F/175C and grease a doughnut pan. n a bowl, whisk together your dry ingredients (baking powder, baking soda, granulated sugar, baking cocoa, and flour). In a large bowl, whisk together your wet ingredients (melted butter, egg, and milk) until just combined. Add the dry ingredients and continue whisking until the batter is completely lump free. Spoon or pipe your batter into your greased doughnut pan(s) and bake for 9-10 minutes, or until a toothpick inserted into the doughnuts comes out clean. Once the pan is cool enough to handle (about 5 minutes after coming out of the oven), turn the doughnuts out onto a wire cooling rack to continue cooling.
- To make the glaze, whisk together your 2½ cups powdered sugar, milk, and vanilla extract in a small saucepan over medium heat. Once the mixture becomes hot (but not boiling), removing the pan from the heat and add the 2-3 tbsp. of extra powdered sugar to thicken up the glaze. Dip each doughnut in the warm glaze, allowing any excess to drip off, and then immediately in the black sanding sugar.
- Melt 3-4 squares of chocolate (any kind of chocolate will work), and spoon it into a piping bag, or into the corner of a ziploc bag. Pipe a little chocolate onto the back of your royal icing eyes, and gently press them onto the tops of the doughnuts. Allow the chocolate to harden completely before packaging the doughnuts.