Say it with me now, guys: Down with hot coffee. Especially in the summer.
I’m an iced coffee girl, through and through. I can’t deal with the hot stuff. I mean, I want to be a hot coffee lover, just because on winter mornings nothing sounds more fabulous than a hot cup of coffee. But, no. I don’t care how cold it is, I go for the iced stuff.
Anyway, this isn’t winter, in case you weren’t aware. This is summer! Which is basically iced coffee season. Fall is to Pumpkin as summer is to iced coffee. Fact.
So! I made some donuts that not only taste delicious with your glass of International Delight Iced Coffee, a bit of that coffee is baked right inside the donut. That’s a win.
I went for the International Delight Iced Mocha Coffee, but the caramel, vanilla, or original flavor would work brilliantly too.
It’s summer. Let’s all celebrate by enjoying our coffee both with and in our donuts. It’s the new cool thing to do. Promise.
Oh, and if you’re really celebrating, well then you positively must freeze some of that iced coffee in an ice cube tray and then add it to the blender for a fabulous frozen coffee treat. It comes out like a mixture between ice cream and a slushie. You can add a bit of liquid iced coffee to get more of a drinkable treat or just just blend the ice cubes and eat it with a spoon. Just dooooo it. You’ll thank me later.
These donuts are glazed with a simple mixture of melted peanut butter and pure maple syrup. The glaze is thick and sticky and totally decadent. I insist that you make it, bathe in it, and then top your donuts with it. They’re also baked, which makes them healthier than your standard fried donut, but you will need a donut pan for these guys! Best $8 you’ll ever spend. Promise.
Peanut Butter Maple Glazed Mocha Donuts
Yield: 6 donuts
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
For the donuts:
1/3 cup creamy peanut butter
2 tablespoons sour cream
1 cup brown sugar
1/3 cup International Delight Iced Mocha
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
For the glaze:
1/2 cup maple syrup
1/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray a 6 cavity donut pan with non-stick cooking spray.
To make the donuts, beat together the peanut butter, sour cream, and brown sugar. Beat in the egg, iced coffee, and vanilla until well combined.
Stir in the flour, baking powder, and salt until combined.
Spoon the mixture into each of the donut cavities. Bake for 8 minutes.
While the donuts are baking, add the maple syrup and peanut butter to a small sauce pan and heat over low heat until the mixture is melted and combined, stirring often. Remove from the heat.
Let the donuts cool for 5 minutes and then dip the tops into the maple peanut butter glaze. Alternately, spoon the glaze over the donuts.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.