the spread consisted of parmesan-parsley fries, two versions of quinoa sliders (avocado & red onion with cilantro-lime aioli & pesto with goat cheese & spinach), apple pecan chicken salad, panko-crusted chicken tenders with various dipping sauces, DIY black bean tacos with accoutrements, mini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters, chocolate chip & Baileys-spiked milkshakes and funfetti & cake vodka milkshakes. HOLY MOSES!
two versions of quinoa sliders (avocado & red onion with cilantro-lime aioli & pesto with goat cheese & spinach)
apple pecan chicken salad
panko-crusted chicken tenders with various dipping sauces
mini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters
chocolate chip & Baileys-spiked milkshakes and funfetti & cake vodka milkshakes (unshown)
February’s theme was Reinvented Take-out and we know just how much take-out food is all our guilty pleasures. Each of us picked our favorite fast food option and made it ourselves. They even got a tiny bit healthier, but only by a little. From burgers to fries, to salads to tacos, fast food was well represented in this spread. I made mini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters for which I had to buy special pans and stockpile a collection of shot glasses (which really wasn’t all that hard). The original recipe came with the special doughnut pans I purchased and then I adapted to add some Baileys into the mix.
Baked Mini Baileys Irish Cream-glazed Chocolate Doughnuts
For the Chocolate Mini Doughnuts
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- 1 1/2 Tablespoons butter, melted
For the Baileys Irish Cream Glaze
- 3/4 cup powdered sugar
- 3 tablespoons Baileys Irish Cream Liqueur (I used Hazelnut flavored)
- 1 teaspoon vanilla extract
Preheat oven to 425F. Spray mini doughnut pan with nonstick cooking spray. In a large mixing bowl, whisk together flour, cocoa, sugar, baking powder and salt. Add buttermilk, egg and butter and stir until just combined. To fill the donut pan, scoop batter into a large ziplock bag and snip off the tip. Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking. Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack. When doughnuts are cooled, stir together sugar, Baileys and vanilla extract. Dip each doughnut in glaze, then set on a plate or baking sheet. Allow to dry for a few minutes and then dip each doughnut in glaze again. Serve with coffee and more Baileys!