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Doughnuts, Halloween

Pumpkin Doughnuts

October 31, 2013

pumpkin chocolate donuts

donut holes

Happy Halloween!

When asked trick-or-treat, the answer is always most definitely, treat. 

Of course it’s been perfectly spooky and foggy the past two weeks without any rain, but last night it began drizzling – those poor trick-or-treaters. Nobody wants to put a winter jacket over their superman costume. 

For their sake, and mine (I am so excited to hand out candy!) I hope the rain dissipates by this afternoon for a dry night of ghouls and goblins. 

Last night I made some pizza dough for tonight’s dinner, and of course dessert. As if we haven’t already dug into the candy downstairs…oops.

These are perfectly cakey, baked doughnuts that are easy and quick to make. I’ve never ventured into the fried doughnuts mainly because I’m afraid to be around a large pot of boiling oil. However, these are just as delicious. They are pumpkin spice, and a glorious orange colour perfect for the occasion. I topped mine with a chocolate glaze, as well as simple powdered sugar doughnuts. 

Adam and I are going to a Halloween party tomorrow night (our costume is top secret until then;) ), but tonight we’re handing out candy decked out as Farmers, i.e. we’re wearing some plaid/denim shirts and overalls – and every farmer needs it produce…

poops strawberry

Enter Lainey as a lovely, organic 😉 , Strawberry. She even has a little hull hat to wear, if she lets me. Leave it to her food-blogging mom to dress her as a fruit. 

Hope everyone has a spooky & safe Halloween night!

pumpkin donut before

pumpkin donut



Baked Pumpkin Cake Doughnuts
Baked Pumpkin Cake Doughnuts with Chocolate Glaze & Powdered sugar
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  1. 1/2 cup Melted Coconut Oil
  2. 3 large eggs
  3. 1 cup granulated sugar
  4. 1 1/2 cups pumpkin purée
  5. 1 1/2 teaspoons pumpkin pie spice
  6. 1 1/2 teaspoons baking powder
  7. 1 cup Cake Flour
  8. 3/4 cup Whole Wheat Flour
For the Chocolate Glaze
  1. 4-5 squares extra dark chocolate
  2. 1/2 tbs. coconut oil
For Powdered Sugar Doughnuts
  1. 1 large ziplock bag
  2. 1/2 cup powdered sugar
  3. 2 tsp. melted coconut oil
  1. 1) Preheat the oven to 350°F. Lightly grease a doughnut pan with coconut oil or canola oil spray.
  2. 2) Beat together in a medium sized bowl with whisk the oil, eggs, sugar, pumpkin, pumpkin spice and baking powder until smooth.
  3. 3) Add the flours, stirring just until smooth.
  4. 4) Pour the doughnut batter into a piping bag and snip of the end. Fill the wells of the doughnut pans until almost full - it will produce larger, regular sized doughnuts that are nicely rounded.
  5. 5) Bake the doughnuts for 15 to 18 minutes.
  6. 6) Remove the doughnuts from the oven - let rest a minute. Turn upside down onto a pan or cooling rack.
  7. Allow doughnuts to cool completely.
For Chocolate Glaze
  1. Melt the chocolate and coconut oil in a small ramekin in microwave on medium heat for 2 minutes. Stir to combine. Dip the bottom/top of the doughnut into the chocolate allowing the excess to drip off. Turn right side up on cooling rack - add sprinkles immediately.
For Powdered sugar doughnut
  1. Place the icing sugar in large ziplock bag.
  2. Melt coconut oil in small bowl in microwave 1-2 minutes.
  3. Using a pastry brush, brush the tops, sides and bottoms of the doughnuts - toss into the ziplock bag and shake until well coated.
b a k e a h o l i c







Ready for Hallowe’en

October 30, 2013

It’s Halloween eve, and all through the house not a creature was stirring…except for a small dog. 


It’s our first official Halloween in our new house. We moved in December 15, after getting the keys December 1st, so we missed all of the Fall. 

Halloween is one of my favourite holidays to decorate – and this year I started gathering little decor items early. 

So early in fact, that I seemed to have actually misplaced some of the decor items I bought. Somehow a bag of fake black crows has disappeared in our house… Adam and I both claim to have not moved it, and there aren’t too many places it could be hiding. It may be a mystery, or it may be that it accidentally got thrown out. 

I just hope a ‘murder’ of crows doesn’t invade our house anytime soon.

I’ll be sharing a sweet halloween treat tomorrow, but today I thought I’d share some of our decorations. 

I am SO excited to see all the little costumes and trick-or-treaters tomorrow & hand out candy!

PS. big mistake opening up the Halloween candy before Halloween and putting it into the cauldron. Missing pieces count: Currently 20


graves hallow halloween halloween1 poops



Almond Butter Cups – Homemade Halloween

October 29, 2012

Halloween is ALMOST here. When I was younger I would countdown to the minute for Halloween. I was always so excited to dress up, and most importantly, stuff a Pillowcase full of candy. Yes, a pillowcase. My mom and dad would bring my brother Nick and I down to my Nonna’s, because where she lived was a complex full of cul-de-sacs and the families really got into decorating there. My mom and dad would walk around with Nick and I, while Nonna handed out the candy. Of course, it was always so cold on Halloween that we had to wear our jackets over our costumes anyways.

{Nick and I at a friends – Heck yes, you know you were a 90s child when.. Complete with cardboard Sax}

When we would get home, Nick and I would dump our bags of candy onto the floor in the TV room, and then do what any good brother and sister did on Halloween night – Trade candy. Anyone else do this with their siblings? My favourite candies included Kit Kat’s, Coffee Crisp, Mr. Big, and of course, Reese’s Peanut Butter cups.

I loved Reese’s. Peanut butter, chocolate, it’s a perfect match. However, realizing my now peanut allergy it probably wasn’t the best treat for me to eat. I’ve made these cups before, with Peanut butter, however, they are just as good with Almond Butter. Sort of an Adult halloween treat, homemade not only tastes better, but it’s way better for you than the processed, milk chocolate, super sugary peanut butter reese’s you buy in stores.

Make these with Dark chocolate, homemade or store bought natural almond butter (Just almonds, no sugar/salt added) and top with some chopped whole almonds.

Another perk of being an Adult around Halloween? Being able to wait until November 1st to eat the discounted treats.

{To make them feel even more like Halloween candy, make them in colourful wrappers}

3-Ingredient Homemade Almond Butter Cups


  • 1/2 cup Dark Chocolate (chips/bar/chunks)*
  • 1/2 cup Almond Butter*
  • 2-3 tsp. Graham Cracker crumbs
  • whole almonds, chopped

    *May need more/less chocolate or almond butter depending on how large your cups are

  1. Line a muffin tin with cupcake liners, set aside.
  2. Melt chocolate in microwave on medium heat for a minute or two until melted, stir to get rid of any clumps. Drop a spoonful into cupcake liner, and spread evenly on bottom and up sides slightly. Repeat for remaining liners and chill in fridge for a few minutes until hard.
  3. In a small bowl, stir together Almond butter and graham cracker crumbs.
  4. Remove muffin tin from the fridge, and spoon a small ball of almond butter mix into centre of chocolate disk, spread a little so it is even.

5. Spoon enough melted chocolate on top so that it completely covers top and sides of almond butter. Sprinkle chopped almonds on top, return to fridge to chill completely.
Store in fridge, or in cool dry place on counter.
And here’s some pics from a Halloween get together this weekend!

{Happy Halloween!}
To all those on the East Coast, stay safe!