Pumpkin Donuts with Maple Glaze

Need a quick dessert?  Not tired of pumpkin yet?  Here you go – ready for the oven in about 10 minutes, and the glaze just takes minutes.  Not only will the house smell amazing, dessert will be awesome!

Pumpkin donuts 1

Spend a few dollars and buy yourself a silicone donut mold, I’ve had so much fun with it!

Doughnuts:

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • One 15-ounce can pumpkin puree
  • 1 1/2 cups sugar
  • 1/3 cup vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  1. For the doughnuts: Preheat the oven to 350 degrees F.
  2. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
  3. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
  4. Add the flour mixture to the pumpkin mixture and beat until just combined.
  5. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.  (I always put my batter into a ziplock bag and pipe it into the molds, so much easier, and way less messy)
  6. Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

(I never seem to have pumpkin pie spice, so you can easily mix up 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp each of cloves and freshly ground nutmeg to equal the 2 tsp)

pumpkin donuts 3

Dry ingredients whisked, and the wet stuff in my stand mixer, but you could easily do it all by hand, it only takes a few minutes to come together.

pumpkin donuts 2

pumpkin donuts 4

Once you get it all together, don’t overtax!  Just enough to bring it all together.

 

Glaze:

  • 1/4 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar (this is important – gets rid of lumps!)
  • optional: 1/2 teaspoon maple extract

Heat butter and maple syrup in small sauce pan, just until butter is melted.  Quickly whisk in the sifted confectioners’ (icing) sugar until smooth.

It is best if you make this before the donuts as that allows the glaze to thicken slightly.

Dip the slightly cooled donuts in the glaze and allow to cool.  Best served that day, but no one is going to complain about a day old donut!  This makes enough to generously DOUBLE DIP about 12 donuts.  Seriously, go for the double dip, that maple glaze is killer good and courtesy of Sally’s Baking Addiction – check out her blog, all her recipes are great.

The donuts however, come from Valerie Bertinelli’s show and I’ve never had a fail on one of her recipes – they are so good and usually pretty quick to make.

Strawberry Rhubarb Pie

The first fresh fruit pie of the season … strawberries and rhubarb are ripe at about the same time and those two belong together!  The strawberries are sweet, and the rhubarb is tart …. its a perfect match.

Strawberr rhubarb pie 3

INGREDIENTS

  • 1 recipe unbaked double pie crust
  • 2 1/2 cup rhubarb, sliced into 1/2-inch pieces (about 3 large stalks)
  • 2 1/2 cups hulled and sliced fresh strawberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon grated lemon zest
  • 2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
  • large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Strawberry rhubarb pie

When the fruit looks this fresh, colourful and juicy you just know the pie will be perfect.

NSTRUCTIONS

  1. Preheat the oven to 450°F.
  2. Prepare the bottom crust by rolling out one of the pastry disks to an 11-inch circle. Nestle the crust inside the pan so about an inch hangs over the sides. Press the pastry down. Cover loosely with plastic wrap and place in the freezer for about 10 minutes.
  3. Mix the fruit with the sugar, flour (or cornstarch) and lemon zest. Using the tines of a fork, poke the bottom of the pie crust evenly about five times. Pour the fruit mixture into the chilled pastry. Dot with the butter pieces.
  4. Moisten the edge of the bottom crust with a finger dipped in water. Put on the top pastry in one piece and slice in a few air vents, or in a lattice pattern, trim, and crimp the edges.
  5. Brush the egg glaze over the crust. Transfer the pie to a baking sheet.
  6. Bake in the oven for 15 minutes, then reduce the heat to 350°F and bake another 30 minutes longer, or until the crust is golden brown and the filling is bubbling.
  7. Remove from the oven and cool on a rack before serving.
  8. Strawberry rhubarb pie 2

    I have a fancy little roller press that cuts this lattice pattern, but I can never get it onto the pie with it all looking smooth and even … I think I prefer just doing an old fashioned lattice … stay tuned for a photo next time I do that!

    Strawberry rhubarb pie 4

    Cut the pie while it is still warm, and you will end up with juices running … still delicious, but if you want it to be a firm slice, let it cool for at least a couple of hours.

    Strawberry rhubarb pie 5

     

     

Raspberry Macaroons

Raspberry macaroons

So pretty, these raspberry macaroons are absolutely delicious.

  • 1 1/4 Cups granulated sugar, divided
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 4 large egg whites, at room temperature
  • 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
  • 1 Tsp. salt
  • 1 Tsp. vanilla extract
  • 6 Ounces dark chocolate, chopped
  • 1 Tsp. coconut oil
  • PREHEAT oven to 325˚F.
  • LINE two baking sheets with parchment paper.
  • PLACE 1/4 cup sugar to a medium bowl.
  • ADD 1 package raspberries.
  • MASH mixture with a fork or muddler until berries are broken down.
  • SET ASIDE raspberry mixture to macerate, about 2 minutes.
  • PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
  • ADD 4 eggs whites.
  • WHISK mixture on high speed until foamy.
  • ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
  • WHISK until well combined.
  • ADD more coconut as needed to make sure all liquid is absorbed into mixture.

    Raspberry macaroons 4

    Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.

  • SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
  • PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
    Raspberry Macaroons 5
  • BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
  • PLACE baking sheets onto cooling racks.

    Raspberry macaroons 2

    Bake until just lightly golden.

  • ALLOW macaroons to cool for about 10 minutes.
  • PLACE 6 ounces dark chocolate into a microwave safe bowl.
  • ADD 1 teaspoon coconut oil.
  • HEAT chocolate mixture in microwave for 15 seconds.
  • STIR chocolate mixture.
  • CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
  • DIP bottoms of macaroons into melted chocolate.
  • DRIZZLE tops of macaroons with remaining melted chocolate as desired.
    Raspberry Macaroons 1
  • CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
  • ALLOW macaroons to come to room temperature before serving.Raspberry macaroons 3

I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.

Oatmeal Coconut Cookies

 

Oatmeal cookies 6

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups quick-cooking rolled oats
  • 1/2  cup walnuts, finely chopped
  • 1/2 cup cranberries
  • 1 cup coconut, shredded

Preheat oven to 375 degrees.

Oatmeal cookies 1

Make sure you beat the butter, sugar, egg & vanilla mixture until it is fluffy before stirring in the dry ingredients.  Only stir until everything is combined.

  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  2. In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Slowly add the flour mixture and continue to mix in batches. Stir in the coconut, oats, cranberries and walnuts.

Oatmeal cookies 2

  1. Using a 1¼” cookie scoop (or small spoon) drop small balls on a ungreased cookie sheet spacing 2″ apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.

Oatmeal cookies 4

Oatmeal cookies 5

Crispy on the edges, chewy in the middle, these oatmeal coconut cookies are fantastic!

 

Irresistible Turtle Cheesecake

turtle cheesecake 4

Not sure how a cheesecake can be creamy, delectable and somehow light at the same time.  As an added bonus, it’s easy to make.

 

3 cups cups finely crushed chocolate wafers (or use a combo of graham and chocolate wafers)

3 Tbsp. butter, melted – use your judgement, may take a little more to get the crumbs to stick together
1/4 cup caramel sauce (plus more for drizzle)
1/4 cup chocolate sauce (plus more for drizzle)
1 cup chopped and roasted pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 Tbsp. vanilla
3 eggs
I used a 9 1/2″ springform pan for this cake – depending on the size of your pan, you may need to adjust slightly for the amount of crumb.
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom and 1-1/2 inches up side of 9 1/2 inch springform pan.
Sprinkle toasted and chopped pecans over crust layer, and top with the caramel sauce.
turtle cheesecake 1

I used a combination of chocolate and graham crumbs and really loved the way it turned out,

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each one, until really smooth.  Pour over caramel layer in crust.  With an offset spatula smooth the top.
I always like to bake my cheesecakes in a water bath – this makes them even smoother and creamier, as well as less likely to crack on top.
turtle cheesecake 2
TIP – Double wrap your cheesecake pan with foil, then set in large roasting pan.  Put this in your preheated oven, and ONLY THEN fill with hot water until about 1/2 way up the sides of the springform pan.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
turtle cheesecake 3
When the cake is completely cooled, remove from springform pan and sprinkle reserved pecans over.  Then drizzle with both caramel and chocolate sauces.  Irresistible.
turtle cheesecake 5
You can be as creative as you like with both the caramel and chocolate sauces.  They are easy enough to make, but if you are inclined to take it easy on yourself, just buy them.

Sparkle Birthday Cake

It is Stella’s 5th birthday today and she wanted a horse cake.  Hmm.  A horse cake?  Well, Hayley found a photo to work with, and I found an amazing cake recipe on “smittenkitchen”, so we were off to the races.  A few hours later and I think we are all really happy with the results!

IMG_5445

Our original inspiration photo had more of a smooth finish, but we wanted this to look like the horse Stella rides – Artie.  Pretty confetti sprinkles inside and it’s a perfect 5 year old birthday cake for a very special grand daughter.

If you haven’t been to the Smitten Kitchen website yet, do yourself a favour and hop on over for a visit.  Deb Perelman has great recipes, both her own and sourced from other cookbooks, they never fail.  She calls this one confetti birthday cake, and it is easy to see why.  Those little bursts of colour just make the cake look like a party already!

IMG_5463

So hard to believe Stella is 5 already!

IMG_5450

Even the bridle turned out really well!

IMG_5447

We were suitably impressed with how well Hayley created the mane.

IMG_5438

It’s working, this is looking pretty good!

 

All right, sorry, enough of the horse cake photos, you are no doubt looking for the recipe! We just had so much fun creating it.  One of the joys with this recipe is that you only use one bowl, and it takes about 5 minutes to put together.

 

IMG_5481

This time, I used 1 whole egg instead of egg whites, and used the batter for filling ice cream cone cups, they bake up perfectly into 9 hand held cake cones.  Gently fold in the sprinkles.

CAKE
  • 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
  • 2/3 cups (130 grams) granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon baking powder
  • 2 tablespoons (16 grams) cornstarch
  • 1 cup (130 grams) all-purpose flour
  • 1/4 cup rainbow sprinkles

Preheat oven: To 350 degrees F. Line the bottom of an 8×8-inch square or 9-inch round cake pan with parchment paper and coat the bottom and sides with nonstick spray or butter.

Make cake: Beat butter, sugar, and salt together in a medium bowl. Add egg whites, one at a time, beating until combined and slightly fluffy. Add vanilla and buttermilk and beat to combine. The mixture will instantly look like cottage cheese and you will be sure it’s ruined but I promise it is not. Add baking powder and cornstarch and beat very well to combine. Scrape down sides of bowl and beat one second more. Add flour and mix just until it disappears. Use a rubber scraper to gently fold in sprinkles.

IMG_5424

It’s definitely a help to have a baker as cute as this 5 year old.

 

Bake cake: Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes.

(If you don’t have buttermilk, just put 1 tsp lemon juice or vinegar into a 1/2 cup measuring vessel and fill to that mark with milk – allow to sit for 10 min and gently stir.)

IMG_5482

I used a whole egg for these instead of egg white, just because I wasn’t really concerned about pure white batter.  Simply stand the empty cones in a muffin tin and scoop in the batter.  Bake for 18-20 minutes at 350.

IMG_5483

Look at them puffing up so nicely in the cones – kids love these and they are perfect for a birthday party.

IMG_5485

All baked up and ready to be topped with either icing or ice cream, a hit with the kids either way.

 

 

 

 

Mini Lemon Cheesecake

Easter means brighter, fresher desserts, and this fits that description perfectly.  Ideal for brunch, lunch or dinner, these are a real treat.  I found the recipe on “Live Well Bake Often”, and, unusually for me ….. I didn’t change a thing!

Mini Lemon Cheesecake

When spring is peaking around the corner, I immediately think of lighter, fresher desserts …. and usually lemon figures in there somewhere!  These light, lemony cheesecakes topped with fresh whipped cream and berries are an ideal way to finish off dinner.

Cheesecake graham crumb

If you have a mini cheesecake pan, that would be ideal, but this straight sided silicone muffin tin I had worked perfectly.

For the crust:
  • 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
  • 3 tablespoons (45 grams) butter, melted
  • 2 tablespoons (25 grams) granulated sugar
Graham crumb 2

It’s important to get the crumbs settled smoothly into the bottom of the tin, and I used the bottom of a small glass to get it all flattened out.

To make the crust:
  1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. (or silicone muffin pan).  If you want to use a traditional muffin tin I would recommend using liners for easier removal.
  2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until everything is well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
Mini cheesecake

These muffin tins used 1/4 cup of the cheesecake batter to make the perfect little mini cheesecake.

For the lemon cheesecake filling:
  • 12-ounces brick-style cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (45 ml) fresh lemon juice
  • Zest of one lemon
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
To make the cheesecake filling:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined. Scrape down the sides of the bowl if needed, then mix in the egg and egg yolk on low speed until just combined.
  2. Evenly distribute the cheesecake filling between all 12 cavities of the mini cheesecake pan (or muffin pan) and return to the oven. Bake at 325°F for 17-20 minutes or until the tops of the cheesecakes are set.
  3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled, remove them from the pan. Top with whipped cream and fresh berries if desired, serve, and enjoy!