Holey Moley: Hard Cider Donut Holes with Kerrygold Chocolate Sauce

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How was your Halloween?  Did you try one of the Six Great Drinks for Fall this week? Our final post for our Apple Fest series is an easy recipe for making Hard Cider Donut Holes.  We know you are thinking that donuts seem like a lot of work and really hard to make. We thought that at first. Rhonda remembers making homemade donuts with her mom when she was a youngin’, but she hasn’t made them in years.  Craig?  Well… if you know Craig he’s eaten plenty of donuts in his life, but never made any.  After reading this post, you will see how easy it is to make your own donuts.  By the way, these donuts are not for breakfast.  No way. These donuts are drizzled in a delectable chocolate sauce, to be served as a dessert!

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To get started you will need 1 bottle of hard cider. (We used Angry Orchard Rose’ for this recipe.)  You need all-purpose flour, wheat flour, brown sugar, baking powder, salt, baking soda, cardamon, nutmeg, cinnamon, allspice, eggs, melted butter, and oil for deep fat frying.

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Bring cider to a boil in a saucepan and cook over high heat for about 12 minutes.

Whisk together flours, brown sugar, baking powder, salt, baking soda, and spices.  In a separate bowl whisk eggs, melted butter and cooler cider. Stir into dry ingredients until moistened.  Beware the dough is very sticky at this point, but the spices make it smell so yummy. Cover and refrigerate for about an hour.

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Divide the dough in half.  On a floured surface, pat the dough into 1/2 inch thickness.  Flour a donut hole cutter and cut holes.

In a iron skillet, heat oil to 325 degrees.  Fry donuts a few at  a time until golden brown.  Ours only needed to cook for about 1-2 minutes per side.  Drain on paper towels. Sift powdered sugar over the tops of donuts and continue to cool. Now wasn’t that easy?

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To make the donuts even more delectable, we decided to drizzle Kerrygold Chocolate Sauce over the top.  Yummo!

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If you are viewing this post though your email, visit us at www.theblindpig.blog to view a full recipe.

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Hard cider donuts have a nice, spicy flavor and the chocolate sauce only adds to the overall yumminess.  This recipe was a simple delicious hit in our house.  Make them this weekend, and let us know what you think!

   

 

 

Top Ten Posts for 2017

Happy New Year, friends.  Did you ring in the new year with family and friends or did you spend a cozy night in?  We had a get together at our casa and the Infused Pineapple Vodka did not disappoint.

As we look forward to the new year with optimism and enthusiasm, we also reflect on 2017.  We were surprised to see that we have already posted 33 times on our little blog.  Time flies when you are busy cooking and concocting.  We wanted to share with you our top ten posts that received the most buzz and views.

  1. Zaya Rum Mojito zayamojito5
  2. Tequila Fish Tacostequila fish tacos6
  3. Watermelon Warswatermelon wars 3
  4. Mary Ann or Gingermary ann or ginger
  5. Carpano Antica Sangriasangria 8
  6. Zaya Banana Breadzaya banana bread 1
  7. Zaya Rum Manhattanzaya manhattan 7
  8. Pumpkin Spice Martinipumpkin spice martini 4
  9. Kerrygold Ice Creamkerrygoldicecream
  10. Salted Whiskey Caramel Corncaramel corn 013

Next week we will bring you more recipes and ideas for entertaining and your delight, as well as some more low calorie alternatives for entertaining.

It is our resolution to double our followers in 2018.  Refer our blog to a friend and encourage him/her to select the “following” button in the lower right hand corner to receive our little blog to their inbox each week.  Look for us on Pinterest at theblindpigblog and repin our posts!

 

DISCLAIMER: THE BEVERAGES ON THIS SITE ARE MEANT FOR ADULTS 21 YEARS AND OLDER.  WE DO NOT SUPPORT OR ENCOURAGE UNDERAGE DRINKING.  ALWAYS DRINK RESPONSIBLY AND NEVER DRINK AND DRIVE.

Move over Paciugo…. here comes Kerrygold ice cream!

So, how was your eclipse viewing?  We didn’t get a chance to view it up close and personal, because we were both at work.  However, our daughter was in the path to view the total eclipse.  She said it was AMAZING!  Whether you viewed it or not, we hope your eclipse was a little more fun with last week’s post!

We are always searching for great recipes to try and then share with you.  We always try to stick to our criteria of easy, tasty, fresh.  Well… this week we feel like we struck gold!  We actually discovered this wonderful little golden nugget of a recipe a couple of weeks ago, but with the eclipse and all we decided to hold off on sharing.  Believe us. We can’t wait for you to experience this one for yourself.  It’s just that the cosmos had other plans, right?

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The secret ingredient to this tasty treat is Kerrygold Irish Cream.  We mentioned Kerrygold in our post, “Half Price Shakes After 8.” We both love ice cream.  Not only is it a delicious treat in the summer, but one always can make room for it.  It slips into the cracks!  We found this recipe on www.Kerrygoldusa.com by guest bloggers Lisa Riedl and Anna Schaber, so we thought that we would try it.  After all, the description said that it was easy, and it was!  Sooo easy.

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The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Kerrygold Irish Cream Liqueur, and heavy cream.  Yep!  That’s it.  Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it.  We were doubtful also.  How do you make homemade ice cream without a churn? You don’t need rock salt and loads of ice.  Nope. All you need is a hand held electric mixer and a freezer.

Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream.  It will make the ice cream freeze faster.

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Stir together the  milk, vanilla, salt and Kerrygold. Set aside.

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Place cream in the chilled bowl and beat on medium-high speed for 2 minutes or until peaks form.  We had to beat ours for closer to four minutes.

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Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir.  You don’t want to deflate the whipped cream. At this point you are going to want to sit down and start eating it.  This creamy smooth goodness is hard to resist, but you must, because it needs to go into the freezer for 8 hours. (Confession:  Rhonda couldn’t resist licking the bowl.)

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After 8 long hours have passed, you are ready to serve in serving bowls or in small cones. The ice cream is soft with a texture similar to Paciugo’s gelato. Thus the title for today’s post. We must mention that  a group of four teenage boys our official taste testers gave the Kerrygold Ice Cream 2 thumbs up!  This ice cream recipe was so easy and tasty, that it has our wheels turning. We think we could adapt this recipe to try some other unique and wonderful flavors.  If we try others, we will be sure to let you know.

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To make this treat extra special, we chose to make Kerrygold Chocolate Sauce to drizzle over the top. Score #2! We found this recipe on www.cooks.com. You will need non-sweetened cocoa, sugar, Kerrygold Irish Cream Liqueur, half and half and butter.

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Mix the cocoa and sugar.  Then you blend in the Kerry Gold and cream.  Add butter and stir over medium heat until the sugar dissolves and the mixture is smooth. Yum-O!  You can make this ahead of time and keep in the fridge for up to one week.  We see lots of other possibilities for this rich chocolate sauce.  You may see this one again.

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Kerrygold Ice Cream

  • 1 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1.5 ounces of Kerrygold Irish Cream Liqueur
  • 2 cups heavy cream, cold

In a large bowl stir together milk, vanilla, salt and Kerrygold.  Set aside.

Place cream in a chilled mixing bowl and beat on medium-high speed for 2 minutes or until firm peaks form.

Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.

Pour ice cream into loaf pan and freeze for at least 8 hours.

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Kerrygold Chocolate Sauce

  • 1 cup non-sweetened cocoa
  • 1 1/4 cup sugar
  • 1/2 cup Kerrygold Irish Cream
  • 1/3 cup half and half
  • 1/4 cup butter

In a 3 quart sauce pan, mix cocoa and sugar, then blend in Kerrygold and cream.  Add butter and stir over medium heat until sugar dissolves and mixture is smooth.  If made ahead, let sauce cool; cover and chill up to one week.  Makes 1 1/2 cups.

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We hope you get a chance to try out the Kerrygold ice cream and chocolate sauce.  If you do, please let us know.

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If you are new to our blog, welcome!  We are glad you have joined us. Please continue to tell family and friends about our blog, we would love our community of followers to continue to grow.

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