Blog, Recipes

Styling Harvard: Elvis Donuts

Well, the new year is certainly off to a running start! How are we halfway through the month already? I’m happy to report that I have been sticking to my New Year’s goals (I know, I know, it hasn’t even been a month!) by not only making it the year of organization, but by baking more. This past weekend, I made something! Elvis donuts! Yummmmmm! I have always been a fan of peanut butter and bacon, peanut butter and banana, and peanut butter and raisin sandwiches. People usually make a gross face when I say I love PB&B sandwiches but it really is so good. These little donut holes are inspired by Elvis’s favorite sandwich, peanut butter, bacon and banana. Now that’s a man after my own heart! I found a recipe for them here, and while I used the chocolate glaze recipe,  I decided to do my own easy version for the donut batter. Styling Harvard: Elvis donuts

What You’ll Need:
– 1 box of banana cake mix
– Cake pop maker (I use Babycakes)
– Bacon pieces (use the real bacon pieces, not bacon bits)
– Peanut butter (I love Peanut Butter Co’s products and used the Bees Knees for this)
– Unsweetened cocoa powder
– Powdered sugar
– Milk

I prepared the banana cake mix according to the instructions on the box. I then filled each hole in my cake pop maker with the batter. The great thing about the cake pop maker is you get 1 dozen perfectly round cake balls in about 5 minutes. A box of mix should yield 3 dozen. While the first batch was cooking, I made the chocolate glaze according to these instructions.

Once the cake balls had cooled slightly, I dipped them in the chocolate glaze. Next, I melted a couple tablespoons of peanut butter in the microwave at 30 second intervals. I then dipped a fork in the melted PB and shook it over the top of the donuts. While the PB was still nice and melted, I sprinkled a few pieces of the bacon on top. This was much easier than cooking up bacon and my house only smelled of lovely banana cake and not greasy bacon. Styling Harvard: Elvis donuts After that was done, I popped them in the fridge for a bit to firm up the glaze and PB a bit. End result? Amazingness! I was super busy multitasking while making these so I didn’t take any action shots, but the deliciousness happening in these photos make up for it, right? Styling Harvard: Elvis donuts


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