BlackOut Donuts

I FOUND..... The darkest and richest chocolate Donuts RECIPE. Blackout Donut .WOW!!!

Written by George Geary Published November 15, 2012

Here Is The Recipe:

2 3/4 Cup all-purpose flour, divided 

1/2 Cup unsweetened black cocoa powder

1 1/4 Teaspoon baking powder

1/2 Teaspoon baking soda

1 Cup packed brown sugar

3 large eggs, beaten

1/4 Cup whole milk 

1/4 Cup unsalted butter, melted and cooled

2 Teaspoon vanilla extract

Canola oil

PREPARATION

In a bowl, whisk together 2 cups of the flour, cocoa powder, baking powder, salt and baking soda. Set aside.

In mixer bowl fitted with paddle attachment, combine brown sugar, eggs, milk, butter and vanilla. On low speed, mix until well combined. Add dry ingredients and mix until incorporated. Gradually mix in more of the remaining flour, as necessary, until dough starts to come together and is the consistency of biscuit dough. Cover and refrigerate for 10 minutes.

Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches oil over medium heat until temperature registers.

Tip: Be careful not to over fry chocolate cake donuts. 

INGREDIENTS

Blackout Donut

Written by George Geary Published November 15, 2012 

On a floured work surface, roll out dough to slightly thicker than 1⁄4 inch . If dough is tacky, dust with additional flour. Cut dough with cutter into 18 donuts, re-rolling scraps as necessary. Place at least 1 inch apart on prepared baking sheet.

Deep-fry 4 donuts at a time in hot oil, turning once with wooden chopsticks, until puffy and firm, about 25 seconds per side. Using a slotted spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

Let donuts cool completely before icing, Chocolate sprinkles and chocolate frosting will complete this job.

Chicken Soup With Vegetables

Ingredients

2 lbs boneless chicken thighs with fat removed

1 can 29 or 32 oz canned whole tomato

2 tablespoon tomato paste

1 large onion, chopped

2 garlic cloves chopped

3 large carrots, peeled and chopped 2 inch thick

6 medium size red potatoes, each cut in 4 halves

8 small corn on the cobb

2 bay leaves ( If you like dry basil and parsley you can add it as well about 1/4 teaspoon each)

8 cups chicken broth

Salt and Pepper to taste

Flour for dusting chicken about 1/4 cup

1/4 cup cooking oil for browning

Brown chicken thighs in frying pan with oil on both sides. take chicken and place in a stock pot.add onions,garlic and carrots. then pour in the chicken broth and bay leaves bring to a boil over high heat.

Add in the tomatoes, and turn down to medium low let cook for 30 minutes add in the potatoes and cook until tender.

Add in the corn,and cook 5 mins.