Chocolate Nutella and Key Lime Coconut: Dinner and Donuts, Part 2

Well, here it is folks, part two! If you missed my last blog, I mentioned that baked donut week was going to involve multiple projects. I mean, why do anything half way? The reason for the second part of this blog? Last night, I finally hosted my little get together, which I decided to call “A Dinner Party…Because We Can”. For this one, I decided to go with the theme of breakfast for dinner. This was my way of pretending to be an adult by hosting a dinner party, but still sticking to my “saving up for life as a somewhat recent college grad” budget. Just to prove how new we were to the whole “adult” thing, we wore pajamas and everything.

Let me tell you guys, when I was planning this party, I was channeling my inner Ina Garten the whole time. Really, all I needed was a very “fashion forward” friend to pick out FABULOUS flower arrangements, and a Jeffrey to compliment everything that came out of the oven in an oddly monotone voice, and I would have been Ina herself. By the way, notice how I channeled Ina because she is all homemade, as opposed to her friend Sandra Lee who is only semi homemade. But, I suppose that’s a rant for another day.

When deciding which flavor donut to whip up using my new favorite pan, the six cavity donut pan by Sur La Table, I was really struggling. There were so. many. choices. So, I asked myself: WWID? (What would Ina do, of course.) And as soon as I did that, it became clear: make multiple. Like I said, Ina doesn’t do anything halfway.

My final choices for the evening were these: Key Lime Coconut Donuts  adapted from Baker by Nature, and Baked Nutella Donuts adapted from Cooking Classy. I chose Key Lime because that seemed like one of my most summery options. And, Nutella donuts, one, because there are many (weird) people in this world who don’t like coconut, and two, it gave me an excuse to FINALLY buy a jar of Nutella.

For this recipe, I ended up using two ingredients I had never worked with before: coconut milk and key limes. Now, this may have been something that every one in the world knew before I did, but I had no idea that key limes and limes were different things! I guess I just figured we named lime flavored things “key lime” to jazz it up? Nevertheless, these were really easy to make.

Similar to the Coconut Chocolate Chip Banana Bread Donuts I made last time, all you need to do first is combine the wet and dry ingredients in separate bowls. Then, slowly add the dry ingredients to the wet, being careful not to leave any clumps, but not over mix at the same time.

Then, using that trick I showed you last time, pipe the batter into a prepared donut pan. I swear, I’ll never do it any other way again! Bake in a 350 degree oven for 10-12 minutes.

key lime donuts baked with specks (edited)
The zest makes for really pretty little specks that show through on the donuts!

Meanwhile, you can make the glaze by mixing the lime juice and sugar together. Decorate the donuts by dipping them in the glaze once they’ve cooled and sprinkling on some toasted coconut and extra lime zest.

key lime half frosted (edited)

Wait for the glaze to harden a bit, and there you have it: Key Lime Coconut Donuts!

all key lime (edited)

key lime close up (edited)

Well that was easy! Now on to Nutella! First things first…grab your jar and just do it. You know what I’m talking about…get a spoon (or your finger) and take a taste. I think I read somewhere that bakers always taste their ingredients before they use them. Or something like that.

nutella ingredients (edited)

Okay, now for the real first step. Combine the dry ingredients in a separate bowl from the wet. For the wet ingredients, combine the sugars, Nutella, and butter first using a hand mixer. When combined, mix in the egg and vanilla. Next, you’ll alternately add the dry ingredients and milk into the wet bowl. Work in thirds, and start and end with the dry. Pipe into your pan, and bake at 400 degrees for about 8 minutes. While they are baking, make your glaze by whisking together your powdered sugar, Nutella, milk and vanilla.

 

nutella half dipped (edited)

Once you’ve covered all those ABSOLUTELY adorable little guys up (see, there’s that inner Ina popping out), they’ll look something like this!

nutella angle (edited)

nutella overhead (edited)

Okay, that’s enough donuts for now. Next week, something new, I promise!! In the meantime, try one of the three donut varieties of the week… you won’t regret it. Or, at the very least, get out there and get a donut pan!

And in the spirit of Ina, I’ll leave you today with one of my favorite, but unrelated quotes: “You can be miserable before you have a cookie, and you can be miserable after you eat a cookie, but you can’t be miserable while you eat a cookie”. Preach, sister.

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