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…
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!
Baked Pumpkin Cake Doughnuts
Baked Pumpkin Cake Doughnuts with Chocolate Glaze & Powdered sugar
- 1/2 cup Melted Coconut Oil
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 cups pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 cup Cake Flour
- 3/4 cup Whole Wheat Flour
- 4-5 squares extra dark chocolate
- 1/2 tbs. coconut oil
- 1 large ziplock bag
- 1/2 cup powdered sugar
- 2 tsp. melted coconut oil
- 1) Preheat the oven to 350°F. Lightly grease a doughnut pan with coconut oil or canola oil spray.
- 2) Beat together in a medium sized bowl with whisk the oil, eggs, sugar, pumpkin, pumpkin spice and baking powder until smooth.
- 3) Add the flours, stirring just until smooth.
- 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) Bake the doughnuts for 15 to 18 minutes.
- 6) Remove the doughnuts from the oven - let rest a minute. Turn upside down onto a pan or cooling rack.
- Allow doughnuts to cool completely.
- 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.
- Place the icing sugar in large ziplock bag.
- Melt coconut oil in small bowl in microwave 1-2 minutes.
- 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 http://www.bakeaholic.ca/
Happy Birthday To… Me :) 24… yikes!
I wanted to celebrate with some cake of course, but wasn’t so keen on making an entire cake. I’ve seen cakes baked in jar’s, so I thought why not a mini-birthday cake for one (maybe I’ll share with Adam..) Simple chocolate cake with vanilla swiss-meringue buttercream, depending on jar size, bake at 350 for 15-18 minutes. And bonus, it’s portable! You can make this for someone special on their birthday :)
Make a wish…
… until next year!
.. Stay tuned this afternoon for another, outrageous, birthday treat I created.
Tomorrow I’m going for an allergy test, that I have been waiting over six months for. Isn’t that ridiculous? I called back in July, and was told by one doctor I would have to wait a YEAR to see them. The second referral I had was only about six months wait list. I couldn’t believe I would have to wait so long to find out what I was allergic to.
I had an allergy test about seven years ago, when I learned I was allergic to peanuts, and dairy (Milk, Cheese, Cream etc) and other various foods. I even think the test said I was allergic to raw carrots and celery..and maybe apples? I’m not sure how you can be allergic to these things, It seems pretty odd to be allergic to raw carrots. I already knew I had severe hay fever, and was allergic to most cats and dogs (dander). I would suffer greatly in the summer. I would be the kid who had red, watery eyes, unable to breathe and have to take an allergy pill every day. It was horrible. I remember wishing that I didn’t have allergies, that I was normal like my friends. It was especially hard when I played baseball all summer. We even had a cat! I think we got her way before my allergies really developed, but I basically adapted and got used to her. Anyone else’s pets though, was torture.
Now, I was good for about 5-6 months afterwards about not eating what I was allergic to. Some things made sense. My dad, the great chef, would make us ‘breakfast for dinner’ as a special treat. He would make a giant egg and cheese omelet, with toast and jam and most likely bacon or ham. I remember feeling quite sick after eating it, and now I understood why. It was loaded with dairy, and that makes me nauseous. Go figure. I also tried to eat a peanut butter and jelly sandwich a few weeks later, to see what the reaction was. My face did slightly break out in hives, so I decided to steer clear of it. Over the yeras I have been pretty good at avoiding things like ice cream, and switched to almond milk over a year ago after the small amount of skim milk in my morning cereal began to make me feel really quite sick. After years of not eating those foods though, I have to say my other allergies such as dander and hay fever really subsided, and I can enjoy being outside. I tried to eat peant butter again, after no signs of reaction, however, after months of eating it in my oatmeal I began to get stomache aches immediately after. So, that meant I had to switch that too.
Enter, Almond Butter.
I had only tried it a handful of times before, and never really quite liked it. It just wasn’t peanut butter, which I so loved. It had a much richer nuttier flavour than peanut butter, and it was a little more oily. I slowly began adding it to oatmeal, and then dipping apples and bananas in it. I converted to Almond-Butter and Jam sandwiches. Even Adam eats it now, if there is no meat for his lunches. I have even seen a few posts about how to make your own almond butter. Which looks delicious, and something that I might try soon. Over time it grew on me, and now I have almond butter cravings, instead of peanut butter ones. I even made my own almond buter cups, like a reese’s peanut butter cup. I really like Trader Joe’s Creamy Unsalted. There is no added sugar, and is natural.
There are so many people with a peanut allergy. I used to love peanut butter cookies, the way they slowly dissolve, and crumble into your mouth once you take a bite. I would let it sit on my tongue for just a minute for the peanutty flavours to develop. Adam was never a huge fan of peanut butter cookies apparently, but he did like these. They are perfectly crunchy on the outside and chewy in the center. I based this recipe on my regular peanut butter recipe, switching up a few things and halfed it. It makes about two dozen cookies, so I wouldn’t suggest doubling it, unless you want a very large batch.
Almond Butter Cookies
Makes 24 cookies
- 1 Cup + 2 heaping Tablespoons Whole Wheat Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Cup Butter, Room Temperature
- 3/4 Cup Almond Butter
- 1/2 Cup Brown Sugar
- 1/4 Cup Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- handful of almonds – optional
- Preheat oven to 350.
- In a bowl whisk together the flour, baking soda, baking powder. Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium until smooth and creamy.
- Add the almond butter, mix on slow and add the sugars.
- Add the egg, mixing well. Scrape down the sides and bottom of the bowl with a spatula or wooden spoon, and on low speed, add the dry ingredients, mixing until just combined. It will look smooth, and should not be crumbling.
- Use a small ice cream scoop or spoon to scoop dough and then roll the dough into smooth round 1 inch balls using the palm of your hand.
- Place on the backing sheet. Using a fork, press the tines into the top of the cookie, to make the signature criss cross pattern, flattening it just slightly. You can also top it with a single almond at this point.
- Bake for 12 minutes, until slightly browned and just about set in the center.
- Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them
- Note – You can make these in advance, and roll the cookie dough into the little balls, storing them in a container and freezing them until ready to use. When baking from frozen cookie, place them on the sheet and into the oven for a few minutes til they get soft, and then pull them out and make the criss cross pattern with the fork, and then stick em back in the oven to fully bake =) baking time may need to be increased by a minute or two since they are baking from frozen.
I stored them on the countertop, you can store in a container, and will last about 4-5 days. You can also freeze baked cookies.