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(You’ll want a fairly powerful blender that can handle thick blends. And you don’t even need a mixer-just your regular old smoothie blender will do. With a blender cake, this is far less likely to happen. It’s very easy for this to happen unless you are very diligent, or use an electric mixer. If you’ve ever mixed crazy cake by hand, you may have ended up with little pockets of unmixed flour in the baked cake. It uses slightly fancier (but still budget-friendly) ingredients to give an even richer flavour. This blender cake is inspired by crazy cake. But either way, it was a creative way for middle-class families to get around the strict food budgets and rationing of the period. There’s conflicting theories on whether it came about during the Great Depression, or during WWII. You will need to bake muffins a little longer, I’m guessing 40 minutes but definitely check often with that first batch to figure the optimal baking time.During college, one of my go-to desserts to make was “Chocolate Crazy Cake.” It’s a cheap, eggless cake invented in the 1930’s that takes economical ingredients like water and vegetable oil, and turns them into a moist and tasty delight. Not in the mood for chocolate? Try Butter Mochi Muffins, or Peanut Butter Mochi from Two Red Bowls, or Mango Mochi Muffinsall fabulous options.ĭon’t have a donut pan because you don’t have an addiction to kitchenware like me? This totally works as muffins. So, if you want something a little different, or need a dessert for gluten-intolerant friends or family-make these donuts. Finish the donuts with sprinkles, jimmies, chocolate curls, whatever your little heart desires cause that’s how we roll or sprinkle. I frosted half the donuts with chocolate icing for the classic chocolate-on-chocolate donut, and half with the Strawberry Icing. You are limited only by the variety of fruits that are freeze-dried. Add the fruit “dust” to powdered sugar and milk, and bada bing, bada boom-strawberry icing. You can use a food processor but that’s no fun. Grind the fruit in a mortar and pestle (if you are a pharmacist by trade like me, lol), or smoosh it with a rolling pin. I actually liked it more than the chocolate icing. I used freeze-dried strawberries from TJ’s for the icing on these donuts and was pleasantly surprised at the vibrant color and flavor of the glaze. Yep, previously known only to cereal eaters and backpackers, it is my favorite way to add flavor and color to desserts. My next batch of donuts will be a black sesame chocolate donut and yes, there will be a next time and I won’t wait for inclement weather to make them.Ĭommit this to memory, FREEZE-DRIED FRUIT. Sprinkles are a no brainer-everybody likes happy donuts. I opted for a strawberry icing made with freeze-dried strawberries (damn delicious) instead of Matcha. Snixy Kitchen topped her donuts with chocolate icing and matcha icing. Okay, you need coconut milk too, which you may not have on hand-Asian markets and most larger supermarkets carry coconut milk (unsweetened, not the cocktail kind). Besides the sweet rice flour, the rest of the ingredients are probably sitting in your pantry, cocoa, dark chocolate, butter, and eggs. If you make brownies in a bowl with a wooden spoon, this is the mochi equivalent. These Chocolate Mochi Donuts are so easy to make. PSA: If you like to bake, especially yeast breads, get a scale. Bob’s Red Mill also has SWEET rice flour (do NOT use plain Rice Flour) that you can find at Whole Foods. My go-to brand is Mochiko by Koda Farms, pretty widely available. These donuts, like Hawaiian Butter Mochi or Mochi Muffins, start with Sweet Rice Flour. You could easily make a couple of batches of mochi donuts in the time you stood in line. If you live in the Bay Area you might have found yourself standing in line for hours at the Modo Donuts’ pop-up at Mitsuwa Market. Mochi donuts are delightfully chewy and springy. It is a delicious gluten-free, baked not fried (a la Third Culture Bakery), donut alternative. If you have jumped on the mochi band wagon like me, you are familiar with mochi donuts. This past dreary, rainy week was the perfect time to finally give the recipe a go. I have been eyeing the Chocolate Mochi Donuts from Snixy Kitchen for quite a while. Jump to Recipe Print Recipe Just Another Mochi Monday