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

aliciabkaehalicdonut

pumpkindonutsalciabakeaholic

Baked Pumpkin Cake Doughnuts
Baked Pumpkin Cake Doughnuts with Chocolate Glaze & Powdered sugar
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Ingredients
  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
Instructions
  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 https://www.bakeaholic.ca/

 

 

 

 

 

Halloween

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. 

poopsa

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

pumpkin

graves hallow halloween halloween1 poops

 

Breakfast, Dairy-Free, Muffins

Mini Pumpkin Streusel Muffins

October 24, 2013

Mini pumpkin oat muffins // bakeaholic.ca

Mini pumpkin oat muffins // bakeaholic.ca

TGIF.

We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you. 

This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude. 

Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again. 

It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.  

Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?

Plus, they have oats on top. Oats are healthy, and a breakfast food. Win. 

I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here. 

Mini pumpkin oat muffins // bakeaholic.ca

Mini Pumpkin Streusel Muffins
Yields 24
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Ingredients
  1. ¼ cup Butter
  2. ½ cup Organic Cane Sugar
  3. ¼ cup Dark Brown Sugar
  4. â…” cup Pumpkin Puree
  5. ½ cup Almond Milk / Coconut Milk
  6. 2 Eggs
  7. 1 1/2 Tablespoons Molasses
  8. 2 cups Whole Wheat Flour (or Gluten free flour alternative)
  9. 2-3 tsp. Pumpkin Spice
  10. 1 teaspoon Baking Soda
  11. ½ teaspoons Baking Powder
Instructions
  1. Preheat oven to 375 degrees.
  2. Cream together butter and sugars until creamy.
  3. Beat in pumpkin, almond milk, eggs and molasses.
  4. Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
  5. Stir just until combined.
  6. Fill greased mini-muffin tin (I use coconut oil spray)
For the Topping
  1. Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
  2. Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
b a k e a h o l i c https://www.bakeaholic.ca/