Monday, July 11, 2011

Dunkin donuts iced coffee recipe!!

Dunkin' Donuts Iced Coffee
Recipe from Dunkin' Donuts
To brew a full-flavored pot of Dunkin' Donuts Iced Coffee, double the amount of coffee grinds you would normally brew for hot coffee.

-Measure 4 level tablespoons ground coffee for every 6 oz. of cold filtered water you plan to brew. (I use 6 oz for 1 serving)
-After the coffee is done brewing, remove it from the burner and let cool.
-Pour the coffee into a temperature safe container, and add ice until the mixture cools and doubles in volume. -Keep in mind that the melting ice dilutes the coffee, which is why Iced Coffee is brewed using twice the amount of grinds at hot coffee.
To keep Iced Coffee cold and fresh, store it in an airtight container in the refrigerator. Iced Coffee should be consumed within eight hours after brewing.

Drink as is, or add milk, cream, chocolate syrup or sugar to sweeten and lighten to taste.

Cappuccino Blast Recipe!

For a mocha-flavored version, add 2 tablespoons of chocolate syrup to the recipe and prepare as described.

1 cup strong brewed coffee
1/2 cup milk
1/3 cup granulated sugar
1 cup vanilla ice cream
2 cups crushed ice or ice cubes

whipped cream

Combine the coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve. Add ice cream and ice then blend on high speed until smooth and creamy.
Pour drink into two 16-oz. glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks. 

The original Glazed Donut Recipe

Makes 1 dozen donuts
  • One 1/4-ounce package active dry yeast
  • 2 tablespoons warm water (98 degrees)
  • 3/4 cup warm milk (30 seconds in the microwave does the trick)
  • 2 1/2 tablespoons margarine or butter
  • 1 egg
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 3 cups vegetable oil
  • 5 1/3 tablespoons (1/3 cup) margarine or butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water
  • 1 cup semisweet chocolate chips
  1. In a medium bowl, dissolve the yeast in the warm water.
  2. Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
  3. Add half the flour and mix for 30 seconds.
  4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
  5. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
  6. Rollout the dough on a heavily floured surface until it's about 1/2 inch thick.
  7. If you don't have a donut cutter, and don't intend to buy one, here's a way to punch out your dough: Empty a standard 15-ounce can of whatever you can find-vegetables, refried beans, even dog food. Be sure to wash out the can very well, and punch a hole in the opposite end so that the dough won't be held inside the can by a vacuum.
  8. When you've punched out all the dough (you should have about a dozen unholed donuts), it's time for the holes. Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
  9. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size. This will take 30 to 45 minutes.
  10. Heat the vegetable oil in a large frying pan over medium heat. Bring the oil to about 350 degrees. It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly.
  11. Fry each donut for about 30 seconds per side, or until light golden brown. Cool 5 minutes on paper towels.
  12. For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
  13. Add the vanilla and hot water. Mix until smooth.
  14. If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
  15. When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.
You can also make "donut holes" as they do at Dunkin' Donuts by cooking and glazing the holes you've punched out the same way you prepared the donuts. 

Hey you all

Welcome to the blog all about how to create those scrumptious and delicious Dunkin Donuts recipes at your house, for a fraction of the cost!