Let’s be honest, I totally judge a bottle by its looks. I know what’s inside counts just as much, but the initial attraction is the bottle and when I see one I like, it’s love at first sight! Bottles with beautiful packaging get special treatment by me and even get to act as decor. Whether that be on our bar cart or as a decorative piece in the home. Chambord is rooted in French style, it’s classy, but has an overall playfulness to it. If you’ve seen their site, you know exactly what I’m talking about! So much color and fun, all centered around one elegant bottle. Kind of how I feel my personal decor style is overall… classic with a touch of odd luxury and color.
Adding a splash of Chambord to a crisp glass of champagne is always a nice way to enjoy it and adding a donut on the side doesn’t hurt either! Below is yummy recipe we love! Enjoy and cheers!
3/4 cups sugar
2 tablespoons room temperature butter
1 teaspoon vanilla
3/4 cups buttermilk
3 cups flour
1 tablespoon baking powder
1 t baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
Canola oil for frying
Optional: Rainbow Sprinkles and Coconut Flakes for toppings
1. With the dough attachment on your mixer, beat the sugar and butter together.
2. Add in the egg and vanilla.
3. In a separate bowl, mix all of the dry ingredients together. Alternate adding the buttermilk and dry ingredients to the mixer until everything is combined and a dough is formed.
4. Roll the dough out 1/4 inch thick on a floured surface. Using a donut cutter or round cookie cutters, cut out the donuts and donut holes. Place these on a cookie sheet lined with parchment paper.
5. Heat canola oil in your pan about 2/3 of the way full until it reaches 325 degrees. It’s best to have use a thermometer so you can prevent your oil from getting too hot. Once ready, put a few donuts at a time in the oil and cook for about a minute on each side. You don’t want them to get too dark or they’ll dry out. Make sure to watch them closely and flip when needed.
6. Once fully cooked, place on paper towel lined cookie sheet to soak up excess oil. Once cooled, glaze with the strawberry or vanilla glaze and add sprinkles or shredded coconut.
1/2 cup mashed strawberries
2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Whisk all ingredients together and dip the donuts in the glaze 1-2 times for full coverage. Put donuts on a cooling rack to set.
2 cup powdered Sugar 1/3 cup milk
1/2 teaspoon vanilla
Whisk all ingredients together and dip the donuts in the glaze 1-2 times for full coverage. Put donuts on a cooling rack to set. You can sprinkle with rainbow sprinkles or shredded coconut for an extra special treat.
(these are not the donuts featured in this post, but a recipe we love!)
This post is in collaboration with Chambord and Refinery29