Black & White Chocolate Pumpkin Doughnuts

 

Today is a special day in our family--our daughter, Kelly's best friend, Kandyce's birthday.  From the day they first met in 7th grade at LaReina High School, they were inseparable; even miles couldn't break their bond.

Happy Birthday to my sweet girls!

Kandyce is a part of our hearts too and knowing how much our girls would have loved to be celebrating their 40th birthday together brings some sadness, but it's also a day to rejoice that Kandyce and her lovely family came into our lives.

I created this Black & White doughnut recipe because of a memory of the two of them one Halloween; the costume(s) they came up with was Salt & Pepper Shakers!  Kelly was pepper and Kandyce was salt, but all day long at school everyone asked them why they didn't do it the other way.  Kelly's answer, "what do you mean!"

So, here's the first (of many) give-aways this month to celebrate Kelly's generous nature...

...a doughnut pan to bake this recipe or your favorite.

Black & White Chocolate Pumpkin Doughnuts
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup pumpkin puree'
2 large eggs
1/3 + 1 T sour cream
1 1/2 tsp. pumpkin pie spice
1/3 cup Dutch-process cocoa
1 1/2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt

White Glaze:
1 1/2 cups confectioners' sugar
3 T very hot water
2 T Karo light syrup

Black Glaze:
1 1/2 cups confectioners' sugar
2 oz unsweetened chocolate, melted
2 T Karo light syrup
3 - 4 T hot water

Preheat oven to 350F-degrees.  Spray doughnut pan with a baking spray and set aside.
In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together thoroughly.  Add the pumpkin and mix to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add the dry ingredients and mix on low just to combine.  Add the sour cream and mix again.  

Use a 3 Tablespoon scoop to measure the batter into the doughnut pan openings.  

Bake 13 to 15 minutes.  Test by pressing the tops of the doughnuts with your index/middle fingers.

Let cool 5 minutes then invert pan onto a rack to cool completely.

Mix up the White Glaze first.  

Use a small off-set spatula to spread the glaze on half of the doughnut.  While this glaze is setting, mix up the Black Glaze.

 Use the off-set spatula to spread on the other side.  Place the doughnuts on the rack to set.

To be eligible for the doughnut pan, just comment on this post or any others I do between now and October 8th--Kelly's birthday when a name will be drawn.  Enjoy!