A Pepperific Brunch Party
This post was sponsored by H-E-B.
In an effort to brunch more (very important life goal), I bring you this party of a post (insert horn + confetti emoji here).
And this isn’t just any brunch. This is a PEPPERific brunch featuring umm…peppers.
To start the inspiration process for this post, H-E-B (who was my favorite grocery store even before they offered to sponsor this post), sent me a sampling of their pepper products.
After I had some time to brainstorm for the party, I came up with this menu…
So I made a grocery list and headed to my favorite H-E-B (this one) to pick up some peppers and other ingredients I needed.
Hello, gorgeous oak tree. I <3 you.
When I got back home, party prep started.
First things first = make the app.
Then I whipped up the the breakfast nachos.
You can easily scale these to your party size and just use a baking sheet to make a giant nacho tray (the thing of dreams), instead of making individual plates of nachos.
Then on to dessert. I went with donuts because everyone likes a donut.
I’m quite the chocolate purist. I don’t want you, nut-filled chocolate bars or spicy hot chocolate.
But I decided to stay true to the brunch theme and add a little spice to the chocolate. I promise the chocolate glaze isn’t spicy (at all! I don’t do spicy.)…it’s just rich and chocolaty.
…and a baby glass of milk to finish everything off.
Mini Vanilla Donuts with Ancho Pepper Chocolate Glaze
Yield: 12 mini donuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1/2 cup whole wheat pastry flour
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 tablespoons milk
2 tablespoon unsweetened applesauce
1 tablespoon butter, melted
1/2 teaspoon vanilla
1/2 cup chocolate chips or chocolate bar, melted
1/4 teaspoon ancho (or hatch) chile powder
Preheat oven to 350ºF and grease a mini donut tin with butter. In a bowl, combine flour, brown sugar, baking powder and salt. Add in egg, milk, applesauce, butter and vanilla. Stir until a batter forms. Scoop into a sealable bag and snip off the end so you can pipe the batter into the mini donut tin. Bake for 10-12 minutes, or until donuts are set. Allow to cool slightly before removing from the tray.
While cooling, make your glaze by combining melted chocolate chips with chile powder. Dip donuts in glaze and add sprinkles immediately as the glaze will harden quickly. Serve!