Chocolate Bacon Doughnuts
ORIGINAL NAME OF RECIPE: What If The Big Bad Wolf Won—Doughnuts! (love it, but makes it super hard to search for)
Am I wrong, the big bad wolf gets a pretty nasty reputation. But come on, what would you do for some delish bacon? Imagine, the if the story was retold, the big bad wolf won—so many delicious eats would be made!
Naturally, one day over one of my recent International Delight® filled coffee breaks, I was daydreaming about this. In that moment, I couldn't help myself—what if my next coffee break had a fun play on this daydream in them? Yeah, I made that happen! Talk about huffing and puffing breathtaking amazingness!
THIS LITTLE PIGGY LIKES SUGAR. preheat your oven to 350 degrees.
Place your metal cooling rack on your baking sheet.
Pour 1/2 a cup of your dark brown sugar into your small mixing bowl.
One by one, toss your bacon strips in your sugar.
Line each strip on your rack on your baking sheet.
Bake for 15 minutes—or until your bacon is crisp.
Let cool for 5 minutes.
Finely chop your candied bacon.
THIS LITTLE PIGGY LIKES DOUGHNUTS. in your large mixing bowl, whisk together your flour, sugar, baking powder, baking soda and salt
In your first medium mixing bowl, whisk together your International Delight Caramel Macchiato Creamer, egg, melted butter, maple and rum.
Pour your liquid mixture over your flour mixture in your large mixing bowl. Use your rubber spatula to fold them together.
Don’t over-work the folding process or it will cause your doughnuts to be more dense and less light and fluffy.
Sprinkle your 2/3 cup of chocolate chips evenly over your batter.
Sprinkle roughly 4 finely chopped once upon a time strips of bacon evenly over your batter.
Use your rubber spatula to fold your chocolate chips and bacon into your batter.
Use your extra butter to grease your doughnut pan.
Use your tablespoon to scoop your batter into your doughnut pan filling each doughnut shaped groove 3/4 of the way high.
Bake for 10 minutes.
Put a piece of parchment paper under your cooling rack.
Transfer your doughnuts from the pan to your cooling rack.
THIS LITTLE PIGGY LOVES A GLAZE. in your medium mixing bowl, whisk together your confectioners sugar, maple, rum and International Delight Caramel Macchiato creamer until you have a smooth and creamy texture.
THIS LITTLE PIGGY LIKES CHOCOLATE SAUCE. fill your sauce pan with water that sits about an inch high from the bottom.
Turn the heat to medium-high and bring your water to a simmer.
Pour your 1/2 cup of chocolate chips into your medium mixing bowl.
Add in your 2 tbsp of butter.
Using your pot holder, hold your mixing bowl over your simmering water. Use your rubber spatula in your other hand to consistently mix.
Once your butter and chocolate are fully incorporated, add in your International Delight Caramel Macchiato and continue to mix.
Once you have a smooth and even chocolaty texture, remove your mixing bowl from the heat.
Let it sit for 2 minutes and then carefully transfer it to your squeeze bottle.
THESE LITTLE PIGGIES LIKE TO DRESS TO IMPRESS WE WE WE ALL THE WAY HOME. one by one, dip the tops of your doughnuts into your glaze.
I like to dip them in and then twist clockwise while pulling them out. This gives a nice even glaze.
Place each now-glazed doughnut back on your cooling rack.
Once all coated, shake your chocolate filled squeeze bottle—with your finger over the hole in the top to make sure it doesn't get everywhere—then, holding your bottle high above your doughnuts on your cooling rack, in a zig-zag motion, drizzle your chocolate sauce over doughnuts.
Before your chocolate drizzle fully dries, sprinkle and press on your remaining chocolate chips and candied bacon pieces onto your doughnuts.
I like to sprinkle the toppings on half of my doughnuts and leave the other half of them at the post chocolate drizzle stage to have a nice visual variety when I plate them.
Well, go on, eat one, you know you want to!