It’s fall, y’all! It’s the season of leggings, sweaters, football, and everything pumpkin- from lattes to pies. Instead of jumping right into the trendy dessert staple, let’s throw a twist on fall-related flavors and dive into chocolate. As a bonus, we’re going to use some orange and black Halloween sprinkles for extra pizzazz. And these aren’t just basic sprinkles- these also include teeny tiny bats and pumpkins. TINY BATS. Yes, please!
Everyone loves chocolate, and almost everyone loves hazelnut- thus the birth of hazelnut spreads filled with chocolate; they’re delicious, trust me. However, for this treat, we’re going to separate the two flavors and keep it pretty simple. With school back in session, feeding the kids gets difficult when you’re trying to make something different every day and avoid the mundane breakfasts.
Occasionally I am a fun mom who makes breakfast disguised as a dessert- hence the All Hallows Hazelnut Donuts. These are a cakey texture donut that’s baked instead of fried, making it easier to whip up. I’m the kind of person who decorated early for fall, so why not keep the magic alive and throw on some fall themed black, white, and orange sprinkles, in anticipation of Halloween!
Seriously, kids love donuts. They also love sprinkles. And if yours are anything like mine, they LOVE Halloween. So these donuts are the perfect baked good to get ready for All Hallows’ Eve.
Grab your sprinkles, a favorite chocolate cake mix, some oil, eggs, and milk- in under 30 minutes you’ll have breakfast ready to go!
1 box chocolate cake mix
1 cup milk
1 large egg
¼ cup vegetable oil
1¼ cups sifted powdered sugar
1 Tbsp melted butter
1 Tbsp light corn syrup
1-2 Tbsp milk
½ tsp hazelnut extract
All Hallows’ Sprinkle mix
Preheat the oven to 350 degrees; spray donut cavity pan with baking spray. Fill cavities ½ full.
Bake donuts for about 13-15 minutes, 10-12 minutes for mini donuts. Let cool in pan for 5 minutes, the move to wire rack to cool fully.
Whisk together glaze ingredients, adjust consistency by adding milk to thin; add sugar to thicken. Dip donuts into glaze, roll in All Hallows’ sprinkles and let set.
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