Oh snap! Baked Chocolate Donut holes! Prepare for lots of physical activity afterward. These are filled with rich chocolate chips, dipped in salted butter, rolled in cinnamon sugar, and then topped with chocolate drizzle. Stop it! Right? The good news, if you want to make these light, don’t add the toppings; just eat straight from the oven. These are fast and take about 20 min to prepare start to finish including the bake time. These fed 6 kids and 2 adults. Serve with a cold glass of milk and fresh strawberries.
Mexican Chocolate Cake Donut Holes
By: Bekie A
6 Tbsp of Greek yogurt
1/2 cup of brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of dark chocolate chips or more if you want it richer
1 cup and 3 Tbsp of flour
1/4 cup of coconut milk or regular
1/4 cup vegetable oil
2 tsp Mexican vanilla or regular if you don’t have it
3/4 cup of chocolate chips melted with 2 tsp of milk ( microwave 30 sec- stir) Separate 3 Tbsp and add (1 tbsp coconut oil)
1/2 cup of sugar
2 tsp of cinnamon
1/4 cup melted butter
Preheat oven to 375
Mix together the wet ingredients first with the sugar including melted chocolate except Reserve 3 Tbsp of the melted chocolate in a separate bowl for the drizzle. To the drizzle bowl, Mix the coconut oil in and Set aside until holes are finished baking.
Back to the holes:
Slowly add in baking soda and flour. Stir until combined. Add in chocolate chips.
Butter a mini muffin pan. Add 2 Tbsp of the batter to each. Bake for 8 minutes on 375.
Meanwhile, melt 1/4 cup of butter in a large bowl. Mix together the cinnamon and sugar in another large bowl. Prepare for awesomeness.
Roll donut holes in the butter and then in the cinnamon sugar.
This is for all of my Muskogee friends and family that grew up like me thinking all Mexican Restaurants were supposed to have a white dip. The glorious white dip must have been a sister to the red dip with a hefty amount of salty chip relatives to accompany. The first time I ate at a Mexican Restaurant outside of Muskogee, I was so confused by the lack of white dip. Here is a recipe that strongly favors the dip. It is kicked up with jalapeños and lightened with a little Greek yogurt because the thought of dipping chips into straight mayonnaise seems so wrong in many ways. Don’t worry, you won’t miss it.
Almost Hamlin’s White Dip
By: Bekie A
2/3 cup of Faga 2% Greek yogurt or 0% will work too
2/3 Cup of mayo
1-2 Tbsp of bleu cheese (how strong do you want it)
2 Tbsp feta
1 Tbsp of relish
1 Tbsp of diced pickled jalapeños
2 Tbsp of diced black olives
1-2 tsp of garlic salt
1 tsp of onion powder
Salt & pepper
Pinch of sugar
1/2 tsp of vinegar
2-3 Tbsp of milk
Combine the mayo and Greek yogurt first. Add in vinegar. Stir baby stir. Add in remaining ingredients. Garnish with cilantro and paprika. The flavor will build in the refrigerator as it sits.
Warning: if you are not a former Muskogeean, you may not get it. But try it anyway.
4 Tilapia fish fillets 1 cup milk 2 cup crushed corn chips (Julio Brand or seasoned corn chips, optional) All purpose flour for dredging Salt, Pepper, and Paprika, or favorite seafood spice 1/2 cup frying oil Favorite taco toppings!
Rinse and pat dry fish filets. Season fish with salt, pepper and spices. Prepare 3 shallow dishes for breading fish. Flour, milk and chips in that order. In a shallow skillet heat oil over med heat.
Dredge fish in flour and dust off excess. Dip into milk then roll deep into the chips. Press firmly into the chips with the heel of your hand to help coat.
Check that the oil is ready. It should simmer but not smoke. Drop in a few corn chip crumbs that should sizzle on contact, but again not smoke. If smoking occurs and chips burn, reduce heat and wait 2-3 minutes and recheck. If chip do not sizzle increase heat and wait 1-2 minutes and recheck. Once oil is hot carefully add fillets, do not crowd pan.
Fry 3-4 minutes per side. Remove to rack or paper towel to drain.
Prepare corn or flour tortillas by warming in microwave 45-60 seconds on high; cut the fried fish fillets to fit. Dress the taco with your favorite toppings and enjoy!
I used a shredded cabbage mix then added sliced red onion, chopped cilantro and lime juice, and a soon-to-be-posted Creamy Poblano Avocado Sauce for the topping.