When I was in college, in my art class we had to create food art. Food art is when you take a piece of art and emulate the art piece by creating a food dish out of it.
I wanted to make Mexican food, I forgot what artist I chose, but I do remember creating enchiladas for the project. The enchiladas were a hit and I got an A.
Today has been a very long day, baby girl is under the weather so I spent all day making tea, fixing soup and catering to my little princess.
Yes, she is 14 years old, almost 5'8" and can fit all my shoes, but she will always be my baby girl.
To make her feel better, I decided to create some of her favorites doughnuts, red velvet.
This is one of my quick recipes, using box red velvet cake mix. You can make this from scratch but I had no time to run to the store today.
I made my baby girl these art prints to cheer her up. She loves colors and she loves art so I created these for her in all her favorite colors.
I just set myself up because she wants me to make all these colors for valentine's day, the edible version as she stated, not print.
I love a challenge so stay tuned for my bright velvet doughnuts coming soon.
Michaels here I come!
Red Velvet Chip Doughnuts
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Total Time: 20 minutes
Servings: 16 doughnuts
1 box red velvet cake mix
3 eggs, room temperature
1 c. half and half
1 c. white chocolate chips
1 stick butter melted
1 tsp. vanilla
glaze (recipe below)
Mix all ingredients well except white chocolate chips for about 3 minutes, fold in chocolate chips, place into a piping bag. Spray doughnut mold with cooking spray and pipe batter.
Bake at 350 degrees for 12-15 minutes. Remove from oven, allow doughnuts to cool for 5 mintues in pan, place doughnuts on cooling rack for 10 more minutes then glaze.
2 c. powdered sugar
1/2-3/4 c. milk depending on texture desired
1 tsp. vanilla