Thursday, December 22, 2011
If celebrating Chanukkah grants a girl permission to eat fried foods, then bring on the doughnuts!
Now to you, these adorable little treats might look like simple doughnut holes drizzled with chocolate and sprinkled with coconut; but to me, they have much more significance.
Let me tell you a story ....
In July, 2006, I separated from my now-ex-husband. I went into super frugal mode, anticipating legal fees and limited access to bank accounts and such. So while I was at the grocery store one day, I bought a box of day-old doughnut holes for 50 cents, figuring that they couldn't be too bad.
They were bad. They were very stale.
But I wasn't going to waste food - nope. So I tried to reinvent them.
I dunked the doughnuts into chocolate and then rolled them into toasted coconut. They were like truffles! And the firmness of the stale treats kept them from crumbling in the chocolate, while the chocolate helped to forgive some of the firmness.
The transformed doughnuts holes were a huge success!
And then I read that Better Homes and Gardens magazine, which holds regular contests with varying themes, was seeking hand-held desserts. Hmmmm .... I skewered the doughnuts holes, gave them a name, and sent the recipe in to BHG.
And you know what? A few months later, I received a letter from the magazine. My ridiculous little stale doughnuts dunked into chocolate had been modified very slightly, but were still awarded an Honorable Mention! And, in addition to the recipe being featured in the magazine, I also won a cash prize ... $250.
As the Psychedelic Furs sing in "Love My Way": "You can never win or lose if you don't run the race!"
2/3 cup flaked coconut
1/2 cup chocolate chips
1 1/2 teaspoons shortening
24 glazed doughnut holes
Preheat oven to 350 degrees F.
Spread coconut in shallow baking pan. Bake for 10 minutes or until toasted, stirring two or three times (watch closely toward end of baking to prevent coconut from burning). Set aside to cool.
In a medium microwave-safe bowl place chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until chocolate is melted and smooth, stirring after each minute.
Arrange doughnut holes on tray or baking sheet lined with waxed paper. Spoon chocolate over each doughnut hole and sprinkle with coconut. Let stand until set, about 30 minutes.
To serve, arrange doughnut holes on a platter. If desired, thread 2 doughnut holes on bamboo skewer; arrange spoke fashion on a platter. Decorate skewer ends with curling ribbon, choosing colors to fit the occasion.
Makes 24 doughnut holes.
Ghosts of Postings Past and Present
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- ► 2013 (88)
- ► 2012 (229)
- Frugal Floozie Friday -- Arbor Farms Market
- Top 10 of '11
- Fruit and Cheese Tidbits
- Burek (Spiced Beef Egg Rolls)
- Red Chorizo Chili and an Invitation
- Frugal Floozie Friday -- Maize and Blue Deli
- Doughnut Delights
- Provolone Fritto con Marinara (Fried Provolone)
- Reuben Latkes for the First Night of Chanukkah
- Christmas Eve Pork Pie
- Frugal Floozie Friday -- Ahmo's Gyros and Deli
- Chocolate Chip Gingerbread Scones
- The DAMES Dinner
- National Cocoa Day
- "Ann Arbor Tailgates" - Cookbook for a Cause
- Frugal Floozie Friday -- Achatz Handmade Pie Company
- Cookie Week: Butterscotch Pretzel Brownies
- Cookie Week: Orange Chocolate Chip Cookies
- Cookie Week: Toasted Coconut Haystacks
- Cookie Week: Stoplight Cookies
- Frugal Floozie Friday -- The Bomber
- Boursin Pasta with Spinach
- ▼ December (22)