Chocolate Dippy Or Sugarcoated Doughnuts Paula Deen Recipes

CHOCOLATE DIPPITY DONUTS (PAULA DEEN)

Steps:

• Preheat oil in a deep-fryer to about 360 to 375 degrees F.
• Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
• For the sauce:.
• Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
• Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
• Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

CHOCOLATE DIPPY OR SUGARCOATED DOUGHNUTS--PAULA DEEN

Steps:

• For Doughnuts:.
• Remove biscuits from the can and poke a hole in each one and form doughnuts.
• Drop into hot oil and brown on both sides (about 2 minutes per side).
• Dip into the melted chocolate sauce and enjoy!
• For sauce:.
• Melt chocolate and butter in saucepan over very low heat.
• Stir in sugar, alternating with evaporated milk, blending well.
• Raise heat to medium and bring to a boil, stirring occasionally.
• Lower heat and cook/stir until mixture becomes thick and creamy (about 8 minutes).
• Stir in vanilla, then remove from heat.
• Put a for through the doughnut holes and stick immediately into chocolate and put on plate.
• Alternative:.
• Put confectioners sugar in plastic bag, and toss doughnuts with it.

CHOCOLATE-DIPPED COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.