Happy Donut Day! It’s rainy and gross here in New York, and I’m pretty sure sprinkles are a requirement for days like these, so it’s a good thing we all have a free pass to eat as many donuts as humanly possible today.
Funny story: I had circled this date on my baking calendar a couple months ago and was really excited to bring donuts into the office. But then I picked today for my Summer Friday, completely forgetting about the importance of June 7th, so I was pretty bummed out that I would miss this particular baking day. By sheer coincidence, I decided Wednesday night to bring in some treats on Thursday since it’s been a pretty stressful week at work for the teams and, forgetting completely about Donut Day again, ended up making donuts and brought them into the office. As the old saying goes, where there’s a donut, there’s a way.
This story sounded way more impressive in my head. As most things do.
Let’s try to classy up St. Patrick’s Day, shall we? Instead of going crazy with food dye, I used pistachios to get a natural green color and added some Guinness to the batter to really capture the spirit of the holiday.
The result is a rich, chocolate donut that’s moist and cakey, with some crunch and a bit of saltiness from the chopped pistachios. Make these mini so they’re easier to eat when you shove a handful in your mouth in a drunken stupor. And if you want to get drunk off the donuts, increase the amount of Guinness to 1/2 cup in the batter and splash some in the ganache too. And then drink the rest of the six-pack while you wait for these to bake.
To say that I am indecisive would be an incredible understatement. I typically go through four outfits in the morning before I decide on what I want to wear (it’s usually the one I picked out first) and shopping is an all-day marathon. I spend as much time in the baking aisle poring over different types of flour as I do the cookbook aisle of a bookstore. It gets exponentially worse when it comes to baking. If I had spent half as much time studying when I was in college as I did researching recipes and planning menus, I would have graduated in two years with a 4.0.
This morning, my indecision reared its ugly head over a bag of almost black, perfect for baking bananas. Which is how I ended up with mini muffins, donuts, and loaves for breakfast. Because why bake just one thing when you can bake three tiny things?