RECIPE : BAKED PUMPKIN DONUT HOLES

I made these baked donut holes for Halloween this weekend and since they turned out pretty good I thought I would share! I found a recipe online and made some minor changes (I forgot to save the link of course, sorry!) 

Here is what you need: 

1 3/4 c. Flour

1/2 tsp. Salt

1 Egg

2 tsp. Baking Powder

3/4 - 1 tsp. of Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Pumpkin Pie Spice

1/2 c. Brown Sugar (packed)

1/2 c/ Vegetable Oil

1/2 c. Milk (I used skim)

1/2 tsp. Vanilla Extract

About half a can of pumpkin 

Preheat the oven to 350.  Mix the dry ingredients together in a bowl (flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice).  In a separate bowl mix the oil, brown sugar, egg, milk, pumpkin, and vanilla extract.  Combine all ingredients together and mix until smooth. In a very well greased (I used coconut oil spray) mini muffin pan spoon the batter evenly.  Fill them about half way. Bake for 10-12 minutes or until you can stick a toothpick in and pull it out clean.  Allow them to cool for a few minutes, while they are still warm you can mold them a bit to make them more round like donut holes. 

For the coating, melt a half stick of butter.  In a separate bowl mix a 1/2 cup of sugar and 2 tablespoons of cinnamon. Dip the donut holes in butter and lightly roll them in the cinnamon sugar mixture.  The cinnamon sugar takes away a bit of the pumpkin flavor so I left some of them plain and they were still delicious!

Happy Baking! 

XO

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

FALL FAVORITES : PUMPKIN KAHLUA COCKTAILS

I hope you're not sick of pumpkin yet because this little cocktail is quite delicious (and not overly pumpkin-y).  Perfect for whatever Halloween activities you'll soon be indulging in.  Here is what you will need to make this:

"Pumpkin White Russian"

Pinnacle Pumpkin Pie Vodka
Kahlua
Milk (whole is typical but other works great too)
Pumpkin Pie Spice
Cinnamon
Cinnamon Sticks (optional, for garnish)

I followed a white russian recipe to get the porportions right the first time (I'm no mixologist).  I started with 2 ounces of Kahlua, 3 ounces of vodka, and a smidgen (let's say quarter to half of a teaspoon) of pumpkin pie spice.  Shake it up a bit then add 6 ounces of milk and shake again.  As I said, typical white russians call for creamer or whole milk, I prefer skim or coconut milk, that's up to you!  I used another pinch of cinnamon on top and a cinnamon stick to garnish.  This basically made a good sized "rocks" glass.  So if you are shaking up some beverages for a few friends I would definitely double or triple the recipe at least!

Cheers! 

LIGHTER CINNAMON WALNUT BANANA BREAD

Another experiment in the kitchen gone good.  Hunter loves banana bread, so when I found this recipe below, I knew I had to try it with my own spin.  It was perfect and delicious.  

Here's what you will need: 

• 2 cups flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 bananas, mashed
• 1½ tablespoons honey
• 5 tablespoons butter
• 2 eggs
• 1 teaspoon vanilla
• ½ cup walnuts, chopped
• ⅓ cup vanilla greek yogurt
• 
  
• Glaze:
• ½ cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1-2 teaspoons cinnamon (I added a lot because I love it, but you can tone it down with a bit less)

1. Preheat oven to 350. Line a 8.5 x 4.5 inch bread pan with foil and spray lightly with cooking spray. 
2. In medium bowl combine the flour, baking soda, cinnamon, and salt and set aside. In another larger bowl cream together sugar and butter until creamy. Add mashed bananas and stir to combine. Mix in eggs, honey , vanilla, and greek yogurt. Add in the dry ingredients. Stir in Walnuts. Pour batter into prepared pan and bake 35-40 minutes or until an inserted knife or toothpick comes out clean. Let cool. 
3. Mix together powdered sugar, milk, more cinnamon, and vanilla extract. Drizzle glaze over cooled loaf and top with extra crushed walnuts. 

adapted from this maple version here