Supplies: (food)
Glazed or plain donuts (the plainer the better)
Chocolate Fudge Frosting
Maple Buttercream Frosting
Caramel Sauce
Peanut Butter Sauce
Crumbled chocolate sandwich cookies
Crumbled Bacon
Sprinkles
Sugary cereals
Peanuts
Chocolate Chips
Butterscotch Chips
Chocolate Mint Chips
Cherry Pie Filling
Cool Whip
Supplies: (non food)
Small slow cooker
Squeeze bottles
Tiny bowls/spoons for toppings
Plastic table cloth
Plates/knives/forks for eating
Recipes:
Chocolate Fudge Frosting
1/2 c butter, 1/3 c milk, 1/4 c cocoa powder, approx 1 lb powdered sugar
Heat everything but the sugar on the stove to a boil, stirring regularly.
Stir while boiling for 2-3 minutes, then remove from heat and beat in powdered sugar.
Frosting sets fairly quickly, I made this ahead of time and transferred it to my slow cooker bowl to reheat right before starting the donut bar.
Maple Buttercream Frosting
3 T softened butter, 1/4 c cream, 1/2 lb powdered sugar, 2 T maple flavoring
Beat all ingredients together and refrigerate until needed. Frosts the best slightly cooler than room temp. Add more cream to make it softer or more powdered sugar to make it set firmer.
Caramel Sauce
5 T butter, 3/4 c brown sugar, 1/3 c cream, 1 t vanilla
Heat butter, brown sugar, and cream until it boils, stirring regularly.
Stir while boiling for 5 minutes. Remove from heat and add vanilla. Let cool slightly and put in tupperware. Right before starting the donut bar, reheat in microwave until you can pour it easily. Funnel it into squeeze bottle.
Peanut Butter Sauce
1/4 c peanut butter, 1/8 c cream, 1 c powdered sugar.
Mix all ingredients together until desired consistency is reached. Funnel into squeeze bottle and refrigerate until needed.
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