This Sunday, start your St. Patrick’s Day off right; it’s time for an Irish breakfast. Traditional Irish breakfast? No. Awesome Irish-themed breakfast? Yes!
There was a time, not so very long ago, when I was in college I was up at the crack of dawn to get a real Irish breakfast on St. Patrick’s Day. We went to a local Irish establishment, that was quite packed at 7 A.M., and enjoyed Magner’s Irish Cider and an assortment of other goodies. Being the dedicated student I was, I went back to school and attended my various classes for the day. For my last class, in all my college-senior-21-year-old craziness, a friend and I poured spiced rum in our (non-alcoholic) cider and drank during class! I know, I was a wild one. That night we went to another local establishment and had enough green beer to last a lifetime.
Fast forward seven years and no joke, this is the conversation I had at happy hour last Friday:
co-worker: We’re trying to plan something for next Saturday to celebrate St. Patrick’s Day in the city because that’s when the parade is happening.
me: I’m in, but I don’t want go anywhere with amateurs, or 23-year-olds, or green beer. I want to go somewhere with grown-ups.
Who am I? When did this happen? How can the lady putting booze and sprinkles on her breakfast want to hang out with grown-ups? It’s all a conundrum. Being in my 20’s is weird, sometimes I can behave like an adolescent and other times like a geriatric, sometimes I do both at once.
If you haven’t bought yourself a doughnut pan, go do it now; the mini doughnuts are almost too cute to handle. Honestly, these doughnuts really taste like a cupcake, but it’s perfectly acceptable for breakfast consumption as long as you call it a doughnut and bake them in a doughnut pan. The glaze was a stroke of genius and the Bailey’s shines on top. You know you’re eating a boozy doughnut for breakfast and you’re going to love every minute of it. You have two days until St. Patrick’s Day, make these doughnuts happen, for real.
One Year Ago: Green Velvet Mini Cupcakes
Bailey’s Glazed Chocolate Doughnuts
Adapted from Sugarcrafter
Yield – 12 mini doughnuts
1 cup flour
1/4 cup dark cocoa powder
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
1/2 cup vanilla coconut milk
1/3 cup dark brown sugar, packed
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 ounce Bailey’s Irish Cream (1 little bottle)
- Preheat the oven to 325 F and spray a mini doughnut pan with cooking spray. Set aside.
- Whisk together the flour, cocoa, salt and soda in a small bowl.
- In a larger bowl whisk together the milk, sugar, brown sugar, oil, egg, and vanilla. Fold in the dry ingredients until just combined.
- Add the batter to a piping bag and pipe evenly into the doughnut pan.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Bang the pan so all the doughnuts fall out and let cool on a wire rack.
- Make the glaze by whisking together the powdered sugar and Bailey’s until smooth. Dip the top of each cooled doughnut in the glaze and place on a wire rack over a baking sheet to catch the drips.
- Sprinkle with sprinkles.