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Drunken Donuts National Donut Day



1 cans of large refrigerated buttermilk biscuits

3 cups of vegetable oil for frying

¼ cup alcohol (we used Honey Bourbon Whiskey and Rum Chata)


Heat oil until 350 degrees

Lay out biscuits on a cutting board and cut a hole in the middle of each biscuit.

When oil is hot, gently add the raw biscuits to the hot oil. When browned (about 1 minute) flip to the other side and cook until browned (another minute or so).

Remove doughnut from the oil and rest on a paper towel to drain. (about 30 seconds).

Using a pastry brush, brush each hot doughnut with the Honey Bourbon Whiskey.

Optional: spoon on boozy doughnut glaze

Optional: dip in a boozy chocolate Ganache dipping sauce

Directions for Making the Boozy Doughnut Glaze

2 cups of powdered sugar 4-6 tbsp alcohol (recommended: bourbon, rum, rumchata)

1. In a bowl, add 2 cups of powdered sugar and add 3 tbsps of alcohol and stir. You want the mixture to be thick enough so that it doesn’t slide off of the doughnut. Add more alcohol is needed for desired thickness/thinness.

2. Spoon glaze over doughnuts and enjoy!

Directions for Making the Boozy Chocolate Dipping Sauce

2/3 cup of heavy cream

¼ cup of alcohol (bourbon, rum, Kahlua, Rum Chata are good)

1 1/2 cup of dark chocolate chips Bring heavy cream to a near boil.

Remove cream from heat and pour into a bowl.

Gently stir in the chocolate until melted.

Add the alcohol, stir until combined.

Dip your favorite treats!


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