Smokey cinnamon, rich velvety chocolate glaze, and sweet fluffy baked donuts come together to create a spin on a childhood mexican classic, Mexican drinking chocolate.




  1. preheat oven to 35o degrees Fahrenheit 
  2. place flour, sugar, cocoa powder, ground mexican hot chocolate, baking soda, and salt into a mixing bowl and whisk together. set aside.
  3. pour buttermilk, coffee, eggs, butter, vinegar, and vanilla into another mixing bowl, whisk together until mostly combined and uniform
  4. pour the flour mixture into the buttermilk mixture and stir until fully incorporated. fold in the melded chocolate until combined.
  5. lightly grease a two  baked doughnut pans. to best fill the tins, fill a piping bag or gallon-sized Ziploc bag with paper.  pope batter into the doughnut molds, filling 3/4 of the way up.
  6. bake the doughnuts for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  7. remove trays from the oven and transfer doughnuts onto a cooling rack, pan side up allow doughnuts to cool completely.
  8. for the glaze: place all ingredients, except the powdered sugar, into a small saucepan over medium-high heat. stir until butter and chocolate have melted and the mixture is smooth. whisky in powdered sugar, 1/2 cup at a time, until all 2 1/4 cups have been added and mixture is smooth. pour mixture into a heatproof bowl and set over a saucepan filled with 2 inches of simmering water ( you're creating a double boiler, to keep the glaze warm and the process of dipping the doughnuts easy)
  9. to assemble: using the pan side of the doughnut or which every you'd prefer, dip the tops of the doughnut into the warm glaze, let excess drip off and place glaze side up on cooling rack or a waxed sheet of paper. sprinkle with chosen garnish and let cool completely before eating! bueno provecho!
  • 2 c. bread flour
  • 1 c. light brown sugar
  • 1/3 c. unsweetened cocoa powder
  • 1/3 c. mexican hot chocolate tablets, finely ground
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. buttermilk
  • 1/2 c. strong brewed black coffee, cooled
  • 2 eggs, lightly beaten
  • 6 tbsp. unsalted butter, melted, and cooled
  • 2 tsp. apple cider vinegar
  • 1 tsp. mexican vanilla extract
  • 3/4 c. melted semisweet chocolate chips, cooled

the glaze:

  • 1/2 cup ( 1 stick ) unsalted butter, softened
  • 1/3 c. heavy cream
  • 1 1/2 tbsp. light corn syrup
  • 1 tsp. vanilla extract 
  • 5 ounces chopped bitter sweet chocolate
  • 2 1/4 c. powdered sugar, sifted


  • chocolate jimmies
  • cinnamon


makes 20 baked doughnuts


recipe adapted from one of my first food blog bookmark's:  Spoon Fork Bacon, direct link to recipe here.

baked mexican hot chocolate donuts.




Chewy, chocolatey, crisp, gooey, and flourless! 

flourless rocky road cookies
flourless rocky road cookies

Chances are, if there are desserts to choose from, and one of those happens to have marshmallows in it, on it, even in the name of it, it is what I will choose. Hands down I just love marshmallows. My mallow obsession started the first time I had ever seen these fluffy little sugar bombs hiding in fudge, since then I was sold that marshmallows in my cold chocolate milk were living the 8 year-old life!

Here I am in my 30's and the husband and I love marshmallows, and we love them so much so that we have our bought a small crème brulee/culinary torch and often toast up a marshmallow for dessert. My favorite part about toasting marshmallows is peeling the first toasted scab back and re-toasting the under layer. This is one of the best smells to fill my house, that of a toasted marshmallow.

During my drive home the other night I wanted rocky road ice cream, I couldn’t find the brand I love so I settled for a replacement. While spoon deep in my little cup of ice cream I had the wonder if a rocky road cookie existed. That’s how I found this wonderful recipe via: fifteen spatulas

flourless rocky road cookies ingredients

recipe adapted from FIFTEEN SPATULAS 



preheat the oven to 350 degrees F,  line two baking sheets with parchment paper.

in a large bowl, sift together the powdered sugar and cocoa powder. whisk in the salt. add the egg whites and vanilla, whisk until combined. stir in the chocolate chips and almonds.

using a cookie scoop, portion out small mounds onto the parchment paper, top each cookie with 4-5 marshmallows. put into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).

bake for 12-13 minutes until the marshmallows are golden brown. let the cookies rest on the paper for a few minutes to set, before moving them to a wire rack to cool.

*I did my first batch according to the posted recipe but i didn’t like how the marshmallows spread out, so I tried to incorporate them a few different ways:

**I baked cookies halfway without the marshmallows, for 8 minutes, then pulled from the oven and then topped with marshmallows. returned cookies to the oven and  baked for an additional five minutes, the fluffy puffs didn’t spread out too much.

**for my second batch, i incorporated  the marshmallows into the batter and baked as directed, when I pulled from the oven I then immediately topped the warm cookies with two marshmallows and toasted them up with my handheld torch on the outside! -my favorite presentation of the cookies thus far.




3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 tsp salt
3 extra large egg whites
1 tbsp vanilla extract
2 cups semisweet chocolate chips
2.5 oz sliced almonds, toasted
1 cup mini marshmallows


**marshmallows incorporated into the batter

**photo on the left is marshmallows incorporated into the batter then added to warm cookies fresh from the oven and hand toasted

**photo on the right is marshmallows baked on cookie as recipe states.

the winner, marshmallows incorporated into the batter and topped with toasted marshmallows after

* baked as recipe states