Símores Doughnuts

There are plenty of dessert recipes to try from brownies and bars, cookies, cakes, pies, breads, cheesecakes and donuts, with so many recipes to try it's hard to pick just one. One look at these "S'mores Doughnuts," is all it takes to know which recipe you are going to try.

When we were kids my father used to make his own donuts, and it was always a happy day when he did, the house would fill with the delicious aroma and you would hear the bubbling on the stove, as he dropped each batch into the hot oil. To start this donut recipe you will want to start with the donut dough recipe, this will take some time as the donuts have to raise twice for about an hour each time, once the donuts are risen, you will want to heat up your oil to the correct temperature. When the oil is ready, you will slowly start dropping the donuts in, turning over when they reach a perfect golden brown, once complete put them on a plate with a paper towel to absorb the excess oil.

Next you will want to prepare the marshmallow cream filling, trying your best to resist the creamy filling. For the filling you will need butter, powdered sugar, marshmallow fluff, and heavy cream. Once the marshmallow cream is complete you'll want to put it in a pastry bag, so that you can fill the cooled donuts. For the topping you will use semisweet chocolate chips, and heavy cream that you will prepare then dip the decadent donuts into. Once dipped you will sprinkle the crushed graham crackers over top. For the full recipe and photos of these delicious donuts, you'll want to take a look at the site.

Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree, a small evergreen tree native to the deep tropical region of the Americas. Much of the chocolate consumed today is in the form of sweet chocolate, which is a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. It is best to store chocolate away from other foods, as it known to absorb different aromas. Typically chocolates are packed or wrapped, and placed in proper storage with the correct humidity and temperature.

The use of the marshmallow plant to make sweets dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre modern recipe uses the pith of the marshmallow plant, instead of the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection. The marshmallow plant's sap was also used by gladiators in ancient Rome. The sap was rubbed on the body in preparation for the fight.

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