Bat And Cat Doughnuts Recipes

BAT AND CAT DOUGHNUTS

Steps:

• For a bat doughnut: cut a caramel wafer cookie in half. Dip one pointed end of a wafer cookie in the melted chocolate and place behind the doughnut on the left side; repeat with the second half of the cookie and place behind the doughnut on the right side to form "bat wings."
• Brush a dot of chocolate onto the back of 2 candy eyes and place on the doughnut above the bat wings. With a paring knife, create 2 slits on the inside of the doughnut hole, right below the eyeballs. Dip the flat ends of 2 candy corns in chocolate and press them into the slits to create fangs. Repeat with 3 more doughnuts. Allow the doughnuts to stand until the candy is well-set, about 15 minutes, or refrigerate to speed the setting process.
• For a cat doughnut: cut 3 slits in a doughnut with a paring knife--2 on the top-outer-edge of the doughnut (for the ears) and 1 on the inside of the hole towards the bottom (for a tooth). Dip the flat ends of 3 candy corn pieces in the melted chocolate. Press 2 into the upper slits to form ears. Press 1 into the bottom slit to create a tooth. Brush a dot of chocolate onto the back of 2 candy eyes and place on the doughnut just below the ears. Brush a dot of chocolate onto 1 confetti sprinkle and glue it in the center beneath the eyes to create a nose. Use the jumbo sprinkles to form 3 whiskers on each side of the nose; adhere with chocolate. Repeat with the remaining doughnuts. Arrange the decorated doughnuts together on a large tray and serve.

DOUGHNUT CAKE POPS

Steps:

• Line a baking sheet with parchment paper. Dip one end of a lollipop stick into the melted chocolate and insert in a doughnut hole. Place on the prepared baking sheet and repeat with the remaining doughnut holes. Let set for 15 minutes. Reheat the remaining chocolate, if necessary. Dip each doughnut hole into the melted chocolate and let the excess drip off. Place upright in a cake pop holder or a Styrofoam block and immediately scatter colorful sprinkles over the pops. Let stand until set, about 15 minutes or up to 1 hour if you plan to package them. If you like, package the pops in cellophane wrappers tied with festive ribbon.
• Special Equipment: 12 lollipop sticks

CRISPY AND CREAMY DOUGHNUTS

Steps:

• Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
• Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
• Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

PUSHEEN CAT DOUGHNUTS

Steps:

• SPECIAL EQUIPMENT:.
• 3 doughnut pans, a large pastry bag, 2 small pastry bags and 2 small round decorating tips.
• MAKE THE DOUGHNUTS:.
• Preheat the oven to 350 degrees F and spray 3 doughnut pans with non-stick cooking spray.
• In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the melted butter and sugar.
• Beat in eggs and vanilla extract. Working in batches, add in the flour. Scrape down the bowl, set the mixer to a low speed, and slowly stream in milk. Mix until just combined.
• Transfer batter into a large piping bag with the tip cut off. Pipe each doughnut mold 3/4 of the way full.
• Bake for 10 to 12 minutes, or until golden. Set aside to cool.
• DECORATE THE DOUGHNUTS:.
• Using a microwave on half power, melt 20 ounces of the white melting chocolate in a shallow bowl in 30 second intervals, stirring occasionally.
• Stir in the black candy coloring, a little at a time, until you reach the desired light grey color.
• Use a pairing knife to make 2 slits on the top edge of each doughnut.
• Dip the rounded bottoms of 2 almonds into the chocolate and attach to the top of each doughnut, like ears, pushing the chocolate edge into the pre-made slits. Repeat with the remaining doughnuts. Let them set for 5 minutes.
• Once the ears have set, dip the entire front face of doughnuts into the melted chocolate. Let set.
• Pour half of the remaining melted chocolate into another bowl. Use the black candy coloring to dye 1 bowl a darker grey and the other black.
• Transfer dyed chocolate to 2 small pastry bags fitted with small round decorating tips.
• Use the black chocolate to draw the eyes, mouth and whiskers onto each doughnut. Use the dark grey chocolate to draw the hands, feet and small vertical stripes between the ears.
• Using a microwave, again at half power, melt the pink chocolate in a small bowl.
• Dip the front side of the Cheerios into the melted pink chocolate. Sprinkle with sprinkles.
• Use melted chocolate to attach the cheerios to the hand-area of each of the doughnuts. Let them set.
• Doughnuts can be stored in an airtight container at room temperature for up to 3 days.

S'MORES CARAMEL APPLES

Steps:

• Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.