Peanut butter and jelly donut. Valrhona chocolate donut Jelly in every bite! Racks of fresh made donuts jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-127-1612′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});If you’re familiar with the NYC food scene,the doughnut above probably looks very familiar. There’s not really much I can add to the countless posts about this place so I’ll keep it short. The peanut butter jelly doughnut at the Doughnut Plant is AMAZING. It’s freshly baked,then topped with freshly made peanut butter. Then it’s injected using this super secret jelly injector thing so that each bite is guaranteed to have some jelly goodness. If you’re not a fan of peanuts (what?) or allergic to peanuts (tragic.),they do have a bunch of other really good doughnuts to satisfy your sweet tooth. There’s a rotation of seasonal items like the strawberry doughnut in the summer,which happens to be my favorite,there’s the blackout and valrhona chocolate donuts for all you chocolate lovers,and if you REALLY need a sweet fix,go for the tres leches doughnut which comes with a filling of evaporated milk,condensed milk,and cream.
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-65-499′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Could there be a more decadent dessert? Within our family,the tongue-in-cheek name for these are “Better-than-Sex Brownies”We only make them once a year,which is around the holidays,so we skimp on absolutely nothing! jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-53-419′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});Halloween:the perfect excuse to eat all the chocolate you get your hands on. And what better way to enjoy chocolate than a chocolate-coated Gala apple with M&Ms,peanut butter and granola,and drizzled with white chocolate (not all on one). We had some old microwaveable dark and white chocolate wafers in our pantry,along with some half &half in our fridge,so we set up a ghetto double-boiler and went to work! Directions:Wash the apples and dry. Remove the stems. Poke chopstick through the core. Set a pot with a few inches of water and put on high. Set pyrex bowl large enough to rest in the pot. Once boiling,turn to medium. Line pan with foil and spray with non-stick spray. Melt 1lb. dark chocolate in the bowl. Add in half &half as necessary and stir frequently. Once melted,keep at low. Dip and spin apples in chocolate using spoon to cover completely. Then dip and spin apples in bowl with your desired topping. Place in pan to cool. Once chocolate has hardened a bit,fridge the pan until ready to serve!  |  | |
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