Welcome to the new Cook Like a Champion! I’m so glad to finally be sharing this with all of you, and I hope you love it. The site has undergone a major redesign and is more user friendly than ever, including being responsive to whatever device you’re browsing from. If you’re like me and frequently cook from recipes on your phone or tablet, this is a huge deal. There’s also a brand new menu section where you’ll find collections of recipes that go well together or fit within a theme. The about page has expanded and gives you some insight into how I approach cooking and blogging. I’m so incredibly thankful to Ryan at Second Street Creative for seeing me through this whole thing and for understanding what I wanted even when I couldn’t verbalize it in a way that made sense. I also really appreciate you guys sticking around while I worked on some backend stuff to get the new site ready to launch, and I’ve got an insanely awesome recipe today to thank you.
Eric and I love doughnuts, and Richmond has its fair share of doughnut shops for us to choose from. I remember hearing once that doughnuts (and, on another occasion, pies) “are the new cupcakes,” but I think what’s really going on is that there’s been a resurgence in buying things from more specialized shops instead of one big store. Richmond has seen this shift in the time we’ve lived here, and it’s a wonderful thing. (Also, it was recently named The Next Great American Food City, a title it most definitely deserves.)
Given our love for doughnuts, I knew I had to make them for Eric’s 30th birthday. I love making cupcakes, but I wanted to do something different (and honestly, more complicated) to celebrate. I had this recipe saved for so long and couldn’t think of a more perfect time to finally try it. We both love bourbon and the combination of peanut butter and chocolate, so I had no doubt these would be a huge hit. These doughnuts were, hands down, the most awesome dessert I’ve ever made. Eric took most of them to his office, and it’s a good thing because I could have eaten several in one sitting.
Let me break these down for you: yeast-raised doughnuts are filled with peanut butter and bourbon pastry cream, then glazed in chocolate and covered in a peanut butter chocolate streusel. However good that sounds doesn’t even do justice to how awesome these tasted. The recipe may look complicated, but I did each stage in steps over a couple days to simplify the process.