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
Ingredients:
donuts
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
glaze
1/2 cup chocolate chips or chocolate bar, melted
1/4 teaspoon ancho (or hatch) chile powder
sprinkles
Directions:
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!
Hi Kylie!
I just wanted to let you know that every morning, I’m super excited to see your new post! I’ve make so many of your recipes and I love the new direction of your blog! Thank you for posting!
Hey Haley! Thanks so much for this comment:)) makes my day to have support and not feel like I’m talking to myself everyday;)
Oh my gosh those hatch green chile tortilla chips are SO addicting. I can’t buy them anymore because I can’t stop eating them!! Also those mini donuts are adorable :)
Seriously! They remind me of middle school and cool ranch doritos!
Ummm, so I’m totally going to become a brunch crasher and start showing up to your brunch parties, hope you don’t mind! Everything looks so amazing. I’m determined to recreate your green juice with hatch pepper salt, that sounds right up my alley!
Also, I tried the hatch chile queso last year, and it was out of control.
That hatch chile queso is still sitting unopened in my pantry. Need to change that!
Those donuts <3 !!!!!!!