10 Extremely Creative Doughnuts That Will Make You Drool

Psycho Donuts
Psycho Donuts

Today marks National Doughnut Day. While you may celebrate with your usual glazed or sprinkle variety, it might be worth branching out—doughnut shops around the country often have special flavors they are proud to call their own. Get inspired with some of the most extreme varieties we could find.

1. OLD DIRTY BASTARD

Yelp User Michael S.

Oregon’s Voodoo Doughnuts was one of the first shops to really start going crazy with their doughnut flavors. These days, they are well-known for their partnership with Rogue, creating beers based on doughnut flavors including Bacon Maple Ale and Chocolate, Peanut Butter and Banana Ale. But Voodoo still has its share of extreme doughnuts—including the Old Dirty Bastard, which is covered in chocolate frosting, Oreos and peanut butter. If you’re really hungry, try the Rapper’s Delight, a trio featuring the Old Dirty Bastard, the M&M-covered Marshall Mathers, and the Maple Blazer Blunt, a cone-shaped doughnut with an end dipped in maple frosting and red sprinkle embers.

2. BLUE SKY

Rebel Donut's Facebook Page

New Mexico’s Rebel Donut has a special menu item featuring blue rock candy based on the shop’s favorite show: Breaking Bad. Imagine how happy they were when Aaron Paul (a.k.a. Jesse Pinkman) came in to order a dozen of the Blue Sky donuts and even posed for a picture with the treats.

3. PSYCHOBUGZ

San Jose’s Psycho Donuts celebrated National Donut Day in 2012 by releasing two donuts topped with real insects. The Chirp Derp was a chocolate donut topped with bacon bits, bacon-cheddar crickets, and a drizzle of milk chocolate. The Worm Hole took a jalapeño and tequila donut and covered it with salted lime icing, a Key Lime drizzle, and a spiced moth larvae. (According to their menu, these doughnuts are no longer available.)

4. FOIE BOMB

Psycho Donuts

For 2013's National Doughnut Day, Psycho Donuts aimed to impress their gourmand audience with a foie gras mousse doughnut served with a pipette of honey, fig, and balsamic syrup. (Like psychobugz, the foie bomb is no longer available—but they still have plenty of crazy doughnuts to choose from.)

5. JAGER BOMB

Rebel Donut's Facebook Page

While the Jägermeister buttercream in this Jager Bomb doughnut by Rebel Donut might not get you drunk, it could at least give you a caffeine buzz with the Red Bull glaze. It certainly tastes better than the original cocktail.

6. MOJITO

Mint, sugar, and rum are great inside a cocktail glass, but even better when turned into a doughnut. Best of all, you can even make this tasty treat at home yourself with this recipe from Diethood.

7. DOUGHNUT SHOT GLASS LINERS

If you really want to let loose while still enjoying the goodness of doughnuts, skip the boozy fillings and instead use straight liquor. Just follow this tip by My Burning Kitchen and put a hollowed-out doughnut hole in your shot glass before pouring to enjoy full-strength alcohol with a sweet, doughnut-y finish.

8. DEAD ELVIS

Elvis’s favorite sandwich (made with peanut butter, bacon, bananas, and jelly) is pretty legendary, but when you switch out the bread for a custard-filled doughnut, that’s when you really get something fit for a king. If Elvis is secretly still around, you know he's made a few trips to Psycho Donuts to enjoy the Dead Elvis.

9. MANGO TANGO

Flickr user AJ LEON // CC BY 2.0

You know what makes a regular mango doughnut into something truly memorable? Just ask Voodoo Donuts and you’ll know the answer is always Tang. (Astronauts will love it.)

10. TEXAS-SIZE DOUGHNUT

It might not come in crazy flavors, but the Round Rock Donut from the Round Rock, Texas shop of the same name is certainly extreme enough to have earned its place here. That’s because this doughnut weighs in at over 2 pounds of doughnut-y goodness.

A version of this story originally appeared in 2013.

Here's Why the Coke at McDonald's Is So Good

Mario Tama, iStock via Getty Images
Mario Tama, iStock via Getty Images

Not every cup of Coke is created equal. If you're a McDonald's customer who can't resist ordering a large Coke with your Big Mac and fries, you may suspect that the soda from the fast food chain is superior to versions found elsewhere. It's not childhood nostalgia warping your taste buds: McDonald's takes steps to ensure their Coke really does taste better than the competitor's.

Coca-Cola is serious about preserving its secret formula, and the drink you get at McDonald's is made from the same ingredients that you'd get in a can from a vending machine. The difference lies in the way McDonald's treats those ingredients right up to the moment they fill your cup.

Most Coke syrup is shipped to restaurants in plastic bags, but for McDonald's, one of the company's most profitable partners, Coca-Cola sends the product in stainless steel drums. This material is better at preserving the ingredients and keeping them fresh by the time they arrive at their destination.

The second reason the Coke at McDonald's tastes so good has to do with temperature. Instead of storing water for the soda in the soda fountain like many restaurants do, the chain uses insulated tubes to transport it from the fridge directly to the dispenser when it's ready to be poured. In addition to tasting great, colder liquid is also better at trapping CO2 bubbles and keeping drinks fizzy for longer.

A major difference between the Coke you have at McDonald's and a Coke you might have at home is that the McDonald's soda is nearly always enjoyed with ice and a straw. These are the final elements that make its Coke special. McDonald's knows that Coke will eventually get watered down in a cup filled with ice, and it's tweaked its syrup-to-water ratio to account for this. That means the best sip of Coke may come after your ice has had a few minutes to melt.

Even the straws at McDonald's were engineered to maximize your soda enjoyment. They're slightly wider than regular straws, so that first flavor-packed sip is able to hit more of your tongue at once.

Not everything McDonald's puts out has been as well-received as its Coke. Some of the biggest failures from the company's history include the McD.L.T., the Arch Deluxe, and broccoli-flavored bubblegum.

Read Guy Beringer’s 1895 Essay That Coined the Term Brunch

LUNAMARINA/iStock via Getty Images
LUNAMARINA/iStock via Getty Images

In 1895, British writer Guy Beringer entreated the public to adopt a revolutionary meal that he called brunch. The word itself was, as we all know, a portmanteau of breakfast and lunch, and the idea was almost exactly the same as it is today: Rise late, gather your mates, and chat the afternoon away over a feast of breakfast and lunch fare.

He detailed all the benefits of his innovation in his essay “Brunch: A Plea,” which was published in Hunter’s Weekly. In addition to presenting a compelling case for making brunch a part of one's weekend routine, Beringer also seems like the kind of person you’d want to invite to your own Sunday gathering. For one, Beringer definitely lives to eat.

“Dinner’s the thing; the hour between seven and eight is worth all the rest put together,” Beringer wrote. “In these hurrying, worrying, and scurrying days the sweets of life are too often overlooked, and, with the sweets, the hors d'œuvre, soups, and entrées.”

Brunch, therefore, is a way to put the focus back on the food. It’s also a way to justify letting your Saturday night last into the early hours of Sunday morning, since a late first meal makes waking up early on Sunday “not only unnecessary but ridiculous.” According to Beringer, brunch should begin at 12:30 p.m., so feel free to tell your early-bird friend that the father of brunch would consider their 10:00 a.m. brunch reservation an utter travesty.

To Beringer, brunch was much more conducive to socializing than the quiet, comforting solitude of an early breakfast.

“Brunch ... is cheerful, sociable, and inciting. It is talk-compelling,” he explains. “It puts you in a good temper; it makes you satisfied with yourself and your fellow-beings. It sweeps away the worries and cobwebs of the week.”

And, as for the bottomless mimosas, Bloody Marys, and overall boozy nature of brunch these days, Beringer approved of that, too.

“P.S.,” he adds, “Beer and whiskey are admitted as substitutes for tea and coffee.”

You can read his whole groundbreaking composition below.

"When one has reached a certain age, and the frivolities of youth have palled, one's best thoughts are turned in the channel of food. Man's first study is not man, but meals. Dinner is the climax of each day. You may have your chasse café afterwards, in the shape of theatre, music hall, or social gathering; but it is little more than a digestive. Dinner's the thing; the hour between seven and eight is worth all the rest put together. A parallel might be drawn between these sixty minutes and the Nuit de Cléopatre; but neither in length nor moral tendency would it be suitable to Hunter's Weekly. In these hurrying, worrying, and scurrying days the sweets of life are too often overlooked, and, with the sweets, the hors d'œuvre, soups, and entrées. To use a theatrical simile, there is a tendency to regard meals solely as the curtain raisers of the day's performances. Who has not whirlwind friends who rush in upon him, exclaiming, "Let's have a spree to night, old man! We won't bother about feeding; a chop or steak will about do us." What a pitiable frame of mind! Not that I am a gourmet. I hate the term. I regard a gourmet simply as a gourmand with a digestion. Excessive daintiness in regard to food is merely a form of effeminacy, and as such is to be deprecated. But there is a happy medium—everything good, plenty of it, variety and selection. On week days these conditions can without difficulty be fulfilled, but Sunday affords a problem for nice examination. All of us have experienced the purgatory of those Sabbatarian early dinners with their Christian beef and concomitant pie. Have we not eaten enough of them? I think so, and would suggest Brunch as a satisfactory substitute. The word Brunch is a corruption of breakfast and lunch, and the meal Brunch is one which combines the tea or coffee, marmalade and kindred features of the former institution with the more solid attributes of the latter. It begins between twelve and half-past and consists in the main of fish and one or two meat courses.

Apart altogether from animal considerations, the arguments in favor of Brunch are incontestable. In the first place it renders early rising not only unnecessary but ridiculous. You get up when the world is warm, or at least, when it is not so cold. You are, therefore, able to prolong your Saturday nights, heedless of that moral "last train"—the fear of the next morning's reaction. It leaves the station with your usual seat vacant, and many others also unoccupied. If Brunch became general it would be taken off altogether; the Conscience and Care Company, Limited, would run it at a loss. Their receipts on the other days would, however, be correspondingly increased, and they would be able to give their employés a much-needed holiday. The staff has become rather too obstinate and officious of late. That it must be a case of Brunch or morning church I am, of course, aware; but is any busy work-a-day man in a becomingly religious frame of mind after rising eight and nine o'clock on his only "off" morning? If he went to bed in good time the night before, well and good; but Saturday is Saturday, and will remain so. More especially from seven onwards. To a certain extent I am pleading for Brunch from selfish motives. The world would be kinder and more charitable if my brief were successful. To begin with, Brunch is a hospitable meal; breakfast is not. Eggs and bacon are adapted to solitude; they are consoling, but not exhilarating. They do not stimulate conversation. Brunch, on the contrary, is cheerful, sociable, and inciting. It is talk-compelling. It puts you in a good temper; it makes you satisfied with yourself and your fellow-beings. It sweeps away the worries and cobwebs of the week. The advantages of the suggested innovation are, in short, without number, and I submit it is fully time that the old régime of Sunday breakfast made room for the "new course" of Sunday Brunch.

P.S.—Beer and whiskey are admitted as substitutes for tea and coffee."

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