Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts

Pumpkin Spice Cake Donuts scream, “Fall is here!” The leaves are crisp under our feet as we walk parks and neighbourhoods, in awe of the changing colours of the trees. And we crave a hot beverage to go with our delectable donuts.

Pumpkin keeps on trending right through Thanksgiving and into the Christmas season. Add these donuts as one of your must have treats. Bake these Pumpkin Spice Cake Donuts the S.M.A.R.T way!

Skip the store bought pumpkin pie spice and use our recipe.

Pumpkin Spice Cake Donut

Pumpkin Spice Cake Donuts

Equipment

  • donut pans
  • mixing bowls
  • measuring spoons
  • measuring cups
  • whisk
  • mixing spoons
  • piping bag and large plain tip (optional)
  • baking rack

Ingredients
  

  • 2 cups PEETZ S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 eggs large
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree plain

Pumpkin Spice Sugar

  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin spice

Instructions
 

  •  Preheat the oven to 350°F.
  • Lightly grease three standard doughnut pans.
  • In a large bowl, whisk together PEETZ S.M.A.R.T Blend, baking powder, spices,and salt.
  •  In another bowl, whisk together the eggs until light beaten.
  • Add sugar and pumpkin. Whisk.
  • Then add oil and whisk together until smooth.
  • Pour the wet ingredients into the dry and stir until just combined.
  • Place ¼ cup of donut batter in each donut hole. Or use a piping bag
  • Bake the donuts for 15 to 18 minutes.
  • Let donuts rest in the pan for 5 minutes.
  • Transfer to a baking rack and sprinkle liberally with Pumpkin Spice Sugar.
  • Cool on rack completely. If, of course, you can stop yourself from eating them!

Tips and Tricks

Read our tips on baking Pumpkin Spice Cake Donuts and tools of the trade below.

What is a donut pan?

Donut pans look like muffin pans, except they have a cylinder divider in the middle. This is what helps to form the hole during baking.

Donut pans come in metal or silicone. The material purchased is up to the baker. Look for non-stick pans and dishwasher safe pans, for east baking and clean up.

What is the easiest way to fill a donut pan?

You can fill your donuts pans using a spoon. Truth be told, this can be a bit messy! We like the to place a large, plain piping tip in a piping bag and add the donuts batter. Then, just pipe, while following the circular shape of the pan. Easy peasy!

To fill a piping bag, cut a whole in the bottom of the bag, if required, and place a large sized plain piping tip in the bottom, Twist the bag close to the tip and push bag inward close to the tip. This creates a block to prevent the batter from leaking out.

Next, place the bag in a tall drinking glass. Pull the edges of the bag, securely over the sides of the glass. Now, you are free to fill the bag, without holding it in one hand!

If I want to make an icing for my Pumpkin Spice Cake  Donuts, which flavours would you suggest?

A brown sugar glaze would be divine! If chocolate is more of your thing– then go for it! The darker the better, as it needs to hold its own against the pumpkin spice flavour.

 

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Peanut butter cookies are both delicious and nostalgic. The first historical record of this cookie recipe was in 1916. American, George Washington Carver designed three recipes using peanut butter,  in a bid to promote peanut crops.

If you grew up in the 50s, 60s, 70s or 80s, peanut butter was all the rage. Every kid loved peanut butter and jelly sandwiches. (We will post a bread recipe soon!)

As for cookies, peanut butter was always at the top of the list, sometimes even edging out old, faithful chocolate chip cookies.

We believe our cookies are even better thanks to our Peetz S.M.A.R.T Blend. Give this recipe a try. Let us know what you think!

Peanut Butter Cookies

Peanut Butter Cookies

Servings 24

Equipment

  • large bowls
  • whisk
  • stand mixer with bowl and paddle attachment OR hand held mixer with beaters
  • baking sheet
  • fork

Ingredients
  

  • 3 cups PEETZ S.M.A.R.T Blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter or Earth Balance Vegan Buttery Sticks
  • 1 1/4 cup 1 1/2 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract

Instructions
 

  • In a large bowl whisk together the PEETZ S.M.A.R.T Blend, baking soda, baking powder and salt.
  • Next, in the bowl of a stand mixer, fitted with a paddle attachment,cream the butter and peanut butter together.
  • Add sugar and beat until well combined.
  • Add eggs, one at a time, scraping down the sides of the bowl after each addition
  • Add pure vanilla extract.
  • Add the dry ingredients in 2 additions, beating just until combined.
  •  Rest dough the refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 375 F.
  • Line a baking sheet with parchment paper.
  • Scoop cookies into 1-inch balls.
  • Place on the tray keeping space. Flatten each cookie slightly with a fork.
  • Bake until lightly browned on the edges, about 12-15 minutes.
  • Remove from oven and let cool for 5 minutes before transferring to a baking rack.
  •  Once completely cool, store in an airtight container for 5 days.

Read our Baking Tips 

What can I add to these cookies to change them up a bit?

Here are some variations for you to try.

Peanut Butter Crunch Cookies

Try adding ½ a cup of roasted, chopped salted or unsalted peanuts.

Roasting is easy. Just preheat the oven to 350 F. Place the peanuts on a parchment lined baking sheet. Toast for 7-8 minutes stirring occasionally.

Once cooled, chop the peanuts up. Fold them into the dough with a spatula at the final stage.

Peanut Butter Chip Cookies

Alternatively, you can add ½ cup of mini chocolate chips. Again, fold the chips in at the end of the recipe.

Peanut Butter Kiss Cookies

Another option is to add 24 unwrapped Hershey’s Kisses, for a chocolate decadence. Push one Kiss into each cookie at the end of step 11. If you do don’t want the classic fork marks, flatten with the palm of your hand, or the bottom of a drinking glass.

What is Earth Balance Vegan Buttery Sticks?

These sticks are dairy-free plant-based butter substitutes used in both baking and cooking.

Looking to make another drop cookie recipe. Try this one for Chocolate Chip Cookies.

Peanut Butter Cookies

Vegan Belgian Waffles

 

Vegan Belgian Waffles

Vegan Belgian Waffles

Vegan Belgian Waffles are the go-to brunch food for our vegan friends. These waffles are based on our Homemade Belgian Waffles a classic hit with our customers.

We have made our Vegan Belgian Waffles by replacing the eggs with apples sauce, the milk with almond milk and the honey with pure maple syrup.

Although the European variety of Belgian waffles are served plain, we love loading up on topping. Add some fresh berries, sliced tropical fresh coconut or whipped cream. And don’t forget the real, pure, Canadian maple syrup.

Vegan Belgian Waffles

Equipment

  • large bowls
  • whisk
  • wooden spoon
  • waffle iron

Ingredients
  

  • 2 cups PEETZ S.M.A.R.T. Blend
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup apple sauce
  • 1/4 cup vegetable oil
  • 1 1/2 cups almond milk
  • 2 teaspoons honey

Instructions
 

  •  In a large bowl, stir together the PEETZ S.M.A.R.T Blend, baking powder and salt.  
  • In another large bowl stir together the apple sauce and vegetable oil.
  •  Add almond milk and honey. Stir again.
  • Pour wet ingredients into the dry.
  • Mix until smooth.
  •  Bake in a waffle iron according to manufacturers directions.

Be sure to read our Chef Tips for Vegan Belgium Waffles, including successful freezing and reheating.

Can I freeze leftover waffles?

You most certainly can! Here are our tips on how to freeze leftover waffles.

  1. Once waffles are completely cool, place on a parchment lined tray.
  2. Freeze for 1 hour.
  3. Place waffles in Zip Lock freezer bags.
  4. Write the date on each package.
  5. Eat within 3 months.

How do I reheat frozen waffle?

Easy! Just pop into the toaster.

For enough waffles to feed a crowd, preheat the oven to 350 F. Bake until warmed.

Vegan Belgian Waffles

 

 

 

 

 

 

Homemade Belgian Waffles

Homemade Belgium Waffles

Homemade Belgian Waffles

Homemade Belgian Waffles are the perfect weekend brunch food. Imported from Belgium, (of course!) Belgian Waffles first appeared in North America, during the 1962 World’s Fair in Seattle, Washington.

Our Homemade Belgian Waffles are entirely gluten free and made with Peetz S.M.A.R.T. Blend. Although, the traditional way to serve Belgian Waffles is plain, have fun experimenting with the topping. Try whipped cream, colourful berries, or sliced tropical fruit. And, as you probably have guessed, we love real Canadian maple syrup!

Try our recipe for Vegan Belgian Waffles.

Homemade Belgium Waffles

Homemade Belgian Waffles

Servings 4

Equipment

  • dry measuring cups
  • liquid measuring cup
  • measuring spoons
  • large mixing bowl
  • medium mixing bowl
  • whisk
  • waffles iron

Ingredients
  

  • 2 cups Peetz S.M.A,R.T Blend
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons honey

Instructions
 

  •   In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, baking powder, and salt. 
  • In another large bowl whisk together the eggs and milk.
  •  Add vegetable oil and honey. Whisk again.
  • Pour wet ingredients into the dry.
  • Mix until smooth.
  • Bake in a waffle iron according to manufacturers directions.

Tips for Success

Be sure to read our Cooking Tips for Homemade Belgian Waffles below, including successful freezing and reheating.

What can I use to replace honey in this recipe?

You can leave the honey out entirely or replace it with equal amounts of maple syrup.

 Can I freeze leftover waffles?

You most certainly can! Here are our tips on how to freeze leftover waffles.

  1. Cool waffles completely.
  2. Place waffles on a parchment paper lined tray.
  3. Place in the freezer. Freeze for 1 hour.
  4. Remove from freezer and place Ziploc freezer bags.
  5. Write the date on each package.
  6. Use within 3 months.

How do I reheat the waffles?

If you are reheating a small batch, just pop them in the toaster.

For larger crowd, preheat oven to 350 F. Place waffles on a parchment paper lined tray. Bake in oven until warmed throughout.

How can I make these waffles vegan?

Try of recipe for Vegan Belgian Waffles