Browsing Tag


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.
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Pumpkin Spice Cupcakes

October 22, 2013

Pumpkin Spice Cupcakes //

Pumpkin Spice Cupcakes // Bakeaholic.caPumpkin Spice Cupcakes // Bakeaholic.caI have wanted to bake these cupcakes ever since I received Butter Baked Goods new cookbook – they were, after all, pumpkin. 

‘Tis the season. hashtag everything pumpkin. 

I was saddened to see my two sugar pumpkins we bought at the pumpkin patch, were rotten. I’m not sure if it is because it was too early in the month, or that they were still partially in the plastic bag in our kitchen but they won’t be made into pumpkin pie anytime soon. Guess we’ll have to make another visit to the farm sometime soon. 

Luckily, I’m also fully stocked on pumpkin puree in case the mood strikes for a pumpkin inspired eat, be it sweet or savoury. 

I made these for the opening of our community club house last weekend – they were a hit. I think I’ll make them for our halloween parties coming up. 

Adam and I have two parties to attend, and one costume idea so far. I’m sort of over Halloween this year… I still love the holiday, and I’m excited to decorate the house and hand out candy but the whole dressing-up and partying thing has run its course I think. 

Are you going out for Halloween?? What are you dressing up as?

We almost made it to Halloween without opening the candy – I bought it about a month ago, you know when school started and they already had Halloween loot out?

Now, Christmas decor has already taken over the stores and Halloween items are on the 50% off shelf. Tonight Adam was craving something sweet and broke into his bag of CRUNCH bars. We almost made it – 9 days to go. Apparently they don’t taste as good as he remembers. Thankfully I don’t like them, so I am not tempted.

However, if the Reese’s bag is opened I can’t be blamed for my actions. 

Pumpkin Spice Cupcakes //

These cupcakes are delicious with a hint of spice and billowy soft cream cheese frosting. I made 30 regular sized cupcakes with plenty of frosting. 

pumpin cucpakes


Pumpkin Spice Cupcakes
Serves 30
Fluffy moist pumpkin spice cupcakes topped with pillowy soft cream cheese butter cream frosting
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Cook Time
18 min
Cook Time
18 min
For the Cake
  1. 2 cups cake flour (or, all purpose flour)
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. Large dash of pumpkin spice ( 2 tsp. cinnamon, 1 tsp. ground ginger, 1 tsp. nutmeg)
  5. 1 cup vegetable oil
  6. 1 cup granulated sugar
  7. 1 cup dark brown sugar
  8. 4 large eggs, room temperature
  9. 2 cups pumpkin puree
For the Cream Cheese Butter Cream
  1. 1 1/2 cups butter, room temperature
  2. 1/2 cup cream cheese, room temperature
  3. 1/4 cup whole milk/cream/coconut milk (choose one)
  4. 6 cups sifted icing sugar (sift icing sugar first, then measure 6 cups)
  5. 1 Tbs. pure vanilla
To make the Cake
  1. Pre-heat the oven to 350 degrees F. Line a cupcake/muffin tray with liners.
  2. In a large bowl with a sieve placed on top sift together the flour, baking powder, pumpkin spices and baking soda. Set aside.
  3. In another bowl, add the oil and both sugars and whisk by hand until well combined. Add the eggs one at a time and whisk after each addition. The batter with get thick.
  4. Add the liquid ingredients to the dry ingredients and whisk again - it will be hard to do this by hand, but continue mixing until well incorporated. *If you want, you can always do this in a stand mixer, I just liked mixing this the old fashioned way*
  5. Add the pumpkin and whisk again until well incorporated - the batter will begin to thin out again, and become silky smooth.
  6. Using an ice cream scoop or a 1/4 cup measuring cup fill each paper liner 3/4 full with batter. I made 30 cupcakes with this recipe, depending on the size of your muffin tin.
  7. Bake in a pre-heated oven for 18 minutes, until toothpick inserted in comes out clean - the tops of the cupcakes should spring back when touched.
  8. Allow cupcakes to cook on wire rack.
To make the Butter Cream
  1. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high-speed until very pale in colour. Scrape down the sides of the bowl a few times while beating to make sure it is fully incorporated.
  2. Turn the mixer to slow and add the icing sugar slowly - mix well after each addition, turning the speed up and then back to low before adding in the next addition. Slowly add the vanilla and milk. Scrape down the sides once again.
  3. Turn the mixer to high and let it run for 10 minutes, stopping once or twice to scrape sides. The batter will become light, fluffy and silky.
  4. Transfer to piping bag, and pipe onto cooled cupcakes. Top with mini-pumpkin candy if desired.
  1. Store on countertop covered for 1-3 days. Store extra butter cream in fridge.
Adapted from Butter Baked Goods Cookbook
Adapted from Butter Baked Goods Cookbook
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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!