Hats Off to Graduation Cap Donuts

Graduation Cap Donuts

Congratulations to all 2014 graduates and their friends and families. It’s graduation season and another excuse for a party. Keeping with the graduation theme, we came up with graduation cap donuts! These donuts are easy to prepare and make a great presentation. Display them on a platter with mini diplomas or on a glass platter on top of old yearbooks. You’re guaranteed to go to the top of the class with this dessert.

Graduation Cap Donuts

Note: it’s important to select donuts in proportion to the chocolate squares. We
made small and large donuts and purchased two different brands of mini donuts
before we settled on Little Debbie donuts and Hershey’s chocolate squares.

INGREDIENTS

Makes 12 servings

  • 12 -1 3/4″ inch round donuts (Little Debbie mini frosted chocolate donuts worked best)
  • 2 Hershey’s Milk Chocolate Bars(7 ounces each) or 12 -1 3/4″ chocolate Squares like Ghiardelli squares
  • 1 jar of Marshmallow Fluff
  • 12 yellow M&M ‘s or Reese’s Pieces
  • 3 yellow Starbursts

DIRECTIONS

  • Prepare the chocolate mortar boards by carefully cutting the chocolate bar into 6 squares. Use a grater to smooth the sides of the chocolate squares or unwrap 12 Ghiardelli chocolate squares.
  • To make the tassel:
    • Microwave a yellow Starburst for 8 seconds.
    • Remove from microwave and roll into 4 pieces.
    • Cut each of the 4 pieces in half and roll one half into a thin log.
    • Roll the other half into an even thinner log and break into 6 pieces.
    • Pinch the 6 small pieces together at one end to form the tassel. Attach the tassel to the longer Starburst log by gently pressing the pieces together.
  • Gently press the yellow tassel onto the top of the chocolate square. Place a yellow M&M in middle of the cap over the end of the tassel.
  • Take a small amount (1/2 teaspoon) of Marshmallow Fluff and put it in middle of donut. (Too much fluff and it will show out from under the mortarboard)
  • Place chocolate square on top of donut.

Congratulations! You’ve just earned your B.S.(Baking School) degree in Graduation Cap Donuts from the Grin And Eat University.

Enjoy!

 

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Linzer Torte : Torte-ally Delicious

With a little whipped cream and caramel sauce, what could be bad?

With a little whipped cream and caramel sauce, what could be bad?

This blog focuses on food that puts a smile on your face. Linzer tortes aren’t funny, but I thought it was funny that I had a sudden craving for one! I’ve never been a fan of fruit preserves or jelly stuffed baked goods but I wanted a linzer torte now. I fondly remembered a homemade raspberry layered linzer torte that was out of this world and that’s what I tried to recreate.Most linzer tortes consist of an almond crust. Since I am more of a pecan fan, I decided to switch up the recipe. I ended up modifying /changing the Smucker ‘s recipe I found online. For my nut of choice I used pecans. For the filling I used Smuckers raspberry all fruit preserves.
For my first attempt the torte wasn’t bad. It just lacked the sweetness that I was searching for and the presentation perfection that I hoped for. Practice makes perfect so I envision more linzer tortes in my future.Please enjoy my modified Smucker’s recipe. To up the presentation level, I recommend adding whipped cream and a drizzle of caramel syrup.
Yum!
LINZER TORTE
Ingredients
Cooking spray
1 cup chopped pecans
11/4 cups flour
1/3 cup sugar
2 large eggs
1/2 cup butter, softened
1 tablespoon grated lemon
1 jar of red raspberry fruit preserves (approximately 10 ounces)
Directions
– Heat oven to 350 degrees.
– Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray.
– Finely chop the pecans in food processor or blender.
– in large bowl, combine pecans, flour, and sugar.
– Separate one egg and set aside egg white.
– Add egg yolk, remaining whole egg, butter, and lemon peel to flour mixture. Mix until dough
forms a ball.
– Remove 1/3 of dough. Flatten, wrap and refrigerate for at least 1/2 hour or until manageable.
– Press remaining dough in bottom and 1-inch up sides of tart pan.
– Spread entire jar of preserves evenly over dough.
– Roll remaining dough between 2 sheets of waxed paper into a 9 1/2 x 5-inch rectangle. Cut
into 10 (1/2-inch wide) strips. ( A fluted pastry wheel makes pretty edges)
– To create lattice top place half the strips across center of torte in one direction. Place the
remaining strips at a 90 degree angle to create a lattice look.( Depending on the width of the
strips, you may not need all the strips to decorate top.) press strips to end of pan and trim ends
with knife or pastry wheel.
– Brush strips with egg white
– Bake 30 minutes or until crust is golden brown. Cool 10 minutes.
-To serve, remove sides of pan. Can be served warm or cool. (With or without whipped cream!)
In all its glory!

In all its glory!