Of course, the holidays were never without indulgence here, and since my sister also detests pie, for Christmas dinner my mom would make up a batch of chocolate cake so she could have a slice (I know - my mom is awesome). The past few years have been both cake- and doughnut-less for New Years, but just because my mom didn't want to keep the spirit going doesn't mean I have to quit too! My sister has to go back to university soon after January begins, so I wanted to give my sister a little something special to enjoy while she was home for a few more days. Cake wasn't really an option - we don't have the fridge space (thanks, leftovers!) and besides, a frosted layered concoction doesn't travel too well packed amongst horseback riding gear, pet rats and fish and a load of schoolbooks!
So doughnuts it was. I knew my sister's favourite variety - Double Chocolate - would go over well, and it was also a flavour that is easy to sneak a bit of extra nutrition into. Not only did I bake my doughnuts (adapted from Shutterbean), but I made them with rich cacao, unrefined Demerara sugar, low-fat homemade yoghurt and white whole wheat flour. For a finishing touch I dunked the tops in melted bittersweet chocolate and sprinkled them with miniature chocolate chips. They got the seal of approval - a rarity with her! - and it's a good thing I made a small batch because they were inhaled by everyone in the family!
This week, our #SundaySupper group are reflecting on the past year, making resolutions for the coming year, and sharing New Years traditions through our food. With Constance of The Foodie Army Wife as our host, we're all set to ring in 2014!
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Jane’s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Momma’s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here.
Dark Chocolate Cake Doughnuts (Small Batch)
1/3 cup homemade (or low-fat) Greek yoghurt
¼ cup fine-ground Demerara sugar (or dark brown sugar)
½ tbsp honey
1 tsp vanilla
1 ½ tbsp melted, salted butter
½ cup white whole wheat flour (I used Robin Hood's Nutri Flour Blend™)
3 tbsp raw cacao powder (or unsweetened cocoa)
¼ tsp baking soda
pinch sea salt
2 oz good-quality bittersweet chocolate
1 tsp flavourless coconut oil
chocolate chips, for topping
- Heat oven to 325 F and coat a doughnut pan with non-stick cooking spray.
- In a large bowl, whisk together the yoghurt, sugar, egg, honey, vanilla and butter until smooth.
- Add the flour, cocoa, baking soda, salt and nutmeg, stirring until just smooth (but not beating).
- Bake for 13 minutes, until doughnuts spring back when lightly pressed.
- Cool in pan on rack 3-5 minutes, then carefully turn out directly onto rack to cool.
- Melt together the chocolate and coconut oil in a wide bowl.
- Dip the tops of each doughnut in the chocolate, allowing excess to drip back into the bowl.
- Sprinkle with chocolate chips and let set.
Total Fat: 9.6 g
Cholesterol: 47.4 mg
Sodium: 55.9 mg
Total Carbs: 37.7 g
Dietary Fiber: 3.3 g
Protein: 5.2 g