The first Nutritious, Low-Starch, Allergen-Free, One-To-One All-Purpose Flour.

Fav icon
Fav icon

Category: Dessert

Posted on

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free too. Do you know what it is not free of? Great taste!

This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.

This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!

Try the original recipe for Raspberry Chocolate Truffle Cake.

Raspberry Chocolate Cake Dairy Free

Raspberry Chocolate Cake Dairy Free

Print Recipe Pin Recipe
Servings 1 8 inch Cake

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 cup stevia
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs large
  • 1/2 cup coconut oil melted
  • 1 1/2 cup coconut milk canned
  • 3/4 cup cup Dutch processed cocoa powder
  • 3/4 cup freshly brewed coffee warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup coconut milk canned and not low fat
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Cut two pieces of parchment into 8-inch rounds.
  • Insert one in the bottom of each pan.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
  • In another large bowl, whisk together the eggs.
  • Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
  • Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
  • Slowly pour the liquid into the egg mixture, while whisking.
  • Sprinkle 1 cup of the dry ingredients over and stir to combine.
  • Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
  • Then, using an electric mixer, beat on high speed for two minutes.
  • Divide batter evenly between two pans and smooth the tops with a spoon.
  • Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
  • Place cakes on a wire rack and allow to cool for 10 minutes.
  • Once cool, unmold and set cakes back on rack.

For the Ganache

  • To make the ganache, bring the coconut milk to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot coconut milk over the chocolate. Let set for 2 minutes.
  • Then, whisk to combine.
  • Add vanilla and whisk again until smooth.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.

To Assemble

  • Using a serrated knife, cut the domes off the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Spread the jam on the cake, keeping it an inch away from the edge.
  • Repeat the process with the second cake.
  • Once the cake layers are assembled, remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache into a frosting.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read below for our tip on baking Raspberry Chocolate Cake Dairy Free

How do you make a cake super moist?

Fat! Yes, that is right. Fat contains moisture.

When baking with Peetz S.M.A.R.T blend, remember, you are baking with whole grains. Whole grains contain a lot of healthy fibre. This absorbs liquid, so you will need extra liquid and fat in your baking.

What kinds of fat should I use?

There are a few different fats you can add.

Egg yolks add extra moisture.  This recipe originally had just two eggs. We added two additional yolks.

Since this cake is dairy free, we eliminated milk. Then, we added coconut milk instead.

The coconut oil is our cake recipe, also creates a lighter crumb.

This cake also contains oil, which creates a lighter crumb.

Hey chocolate lovers you might also enjoy:

Raspberry Chocolate Truffle Cake

Chocolate Belgian Waffles

Raspberry Chocolate Cake Dairy Free

Posted on

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake is wheat free and gluten free. What it is not free of is taste! A deep rich chocolate cake, that will satisfy any chocolate lover.

This cake is baked in two pans. Once cooled, this Raspberry Chocolate Truffle Cake is cut and layered with raspberry jam. Then, it is iced with dark chocolate ganache. The result is a cake that tastes just like a raspberry filled chocolate truffle!

If you are looking for a dairy free option, we have also create the Raspberry Chocolate Cake Dairy Free. It is adapted from this original recipe.

Raspberry Chocolate Truffle Cake

Raspberry Chocolate Truffle Cake

Print Recipe Pin Recipe

Ingredients
  

  • 1 1/2 cup Peetz S.M.A.R.T Blend
  • 1 1/2 cup sugar
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs large
  • 2 egg yolks large
  • 1/2 cup vegetable oil
  • 1 1/2 cup homogenized milk
  • 3/4 cup Dutch processed cocoa powder
  • 3/4 cup coffee freshly brewed, warm

Chocolate Ganache

  • 2 cups dark chocolate chopped fine
  • 1 cup 35 % cream

To Assemble

  • raspberry jam seedless
  • fresh raspberries or a mix of fresh raspberries and other berries

Instructions
 

  • Preheat the oven to 350 F.
  • Grease the bottom and sides of two 8-inch cake pans.
  • Place a round of parchment paper in each.
  • In a large bowl whisk together the Peetz S.M.A.R.T Blend, sugar, baking powder and salt.
  • In a separate large bowl, whisk together the eggs.
  • Add oil and milk. Whisk again.
  • In a medium bowl, add the coco powder.
  • Pour the coffee over the cocoa powder and whisk.
  • Next, pour the mixture over the eggs and whisk to combine.
  • Add 1 cup of dry ingredients into the wet and whisk until combined.
  • Continue to add the dry ingredients, a cup at a time and whisking afterwards.
  • Once all ingredients are combined, beat the mix together, with an electric mixer, on high speed for two minutes.
  • Divide the cake mix evenly, between the two pans.
  • Smooth down the top on each cake with a spoon or a reverse spatula.
  •  Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Let cakes cool for 10 minutes on a wire baking rack.
  • Then, unmold and place on rack until fully cooled.
  • To make the ganache, bring the cream to a boil.
  • Place chopped chocolate in a medium bowl.
  • Pour hot cream over the chocolate.
  • Let set for 2 minutes. Then, whisk to combine.
  • Place the ganache in the refrigerator for 1 hour.
  • Then, it is time to assemble the cakes.
  • Using a serrated knife, cut the domes of the top of each cake.
  • Place the first cake, cut side down, on a plate or cake wheel.
  • Heat the jam in a small pot until warm.
  • Using a small butter knife, or a small reverse spatula, spread the jam on the cake,keeping it an inch away from the edge.
  • Repeat the process with the second cake, until all four layers are stacked.
  • Remove the ganache from the refrigerator.
  • Using an electric mixer, beat the ganache until a whipped frosting forms.
  • Swirl the frosting over the top and sides of the cake.
  • Top with raspberries or a combination of raspberries and other berries.
Tried this recipe?Let us know how it was!

Read On for Our Baking Tip

How do you make a cake super moist?

The first answer is fat. Chefs often say more fat, more flavour!

Egg yolks add extra moisture. So, in addition to the two eggs in the recipe, we have added two additional yolks.

Then, there is full fat, homogenized milk added. Although, you can also add fat through coconut milk, as in our Dairy Free Chocolate Cake,

This cake also contains oil, which creates a lighter crumb.

Peetz S.M.A.R.T blend gets a hint more lighter, when cocoa powder is added.

Can you taste coffee in chocolate cake?

Coffee plus cocoa helps to bring out the richness in our chocolate.  You should not be able to taste the coffee at all, instead it will just enhance the over all flavour.

What is the best way to chop chocolate?

Any pastry chef will tell you, it is best to choose a long serrated knife. You’ll want to make sure the chocolate is chopped fine when making chocolate ganache. The chocolate needs to melt quickly and easily.

Chop chocolate on an angle, instead of straight across. This enables cutting smaller, fiver sections.

Hold the knife by the handle and apply pressure on the end with the other hand.

Chocolate lovers, we think you would also enjoy:

Chocolate Belgian Waffles

Raspberry Chocolate Truffle Cake

Posted on

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies lets your tongue double its chocolate pleasure! First the cocoa powder infused cookie dough is crafted to be extra chewy. Next, we fold in real chocolate chips.

This cookie is a must in every cookie lover’s repertoire. It’s the recipe you will reach for again and again!

For gift giving wrap the box up in a big red bow and watch the receiver’s eyes light up as they unwrap it.

Chewy Double Chocolate Chip Cookies

Chewy Double Chocolate Chip Cookies

Print Recipe Pin Recipe
Servings 24 Cookies

Ingredients
  

  • 1 3/4 cup Peetz S.M.A.R.T. Blend
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1 cup 1 cup light-brown sugar packed
  • 2 teaspoons vanilla extract pure
  • 1 large egg
  • 2 large egg yolks
  • 2 cups chocolate chips semi sweet

Instructions
 

  • In a medium bowl,whisk together the flour, cocoa powder, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes, until well combined.
  • Add vanilla and 1egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add 1 egg yolk. Beat 1 minute more.
  • Add the next yolk and beat for a final minute.
  • Add dry ingredients and mix until just combined.
  • Fold in chocolate chips by hand, using a rubber spatula.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inchball and place in the refrigerator for 15 minutes.
  •  Meanwhile, preheat oven to 325 F.
  • Place cookies on a parchment lined baking sheet. Keep 2-inches between the cookies to allow for spreading.
      
  •  Bake until golden around the edges for 8 to 10 minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week. If you don't eat them first!
Tried this recipe?Let us know how it was!

What is the secret to chewy cookies?

The secret? Moisture! Let’s explore how the ingredients in these cookies help to make them chewy.

Brown Sugar

Our Chewy Double Chocolate Chip Cookie recipe contains brown sugar. This holds in  more moisture. You can feel the moisture in brown sugar when you touch it.

Baking Powder

In this recipe there is baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. Thin cookies are crunchy not chewy!

Egg Yolks

We have added extra egg yolks because egg yolks contain more fat than the whites. Fat contains moisture.

Why does the recipe for Chewy Double Chocolate Chip Cookies call for call for Dutch-processed cocoa powder?

Dutch-processed cocoa powder is specially prepared so that its natural acids are neutralized. This also helps to give the cocoa powder its dark colour. So perfect for these cookies!

We also wanted to use baking powder in the recipe to keep the cookie chewy. And Dutch-processed cocoa powder pairs perfecting with baking powder, as it takes care of the acid component in leavening.

Can I use regular cocoa powder in this recipe instead?

You can, but the recipe will produce a less chewy cookie. And if you do use regular cocoa powder, replace the baking powder in equal amounts with baking soda. The two ingredients will react with one another to create a rise.

You may also enjoy baking our

Bake it the S.M.A.R.T way!

Chewy Double Chocolate Chip Cookies

 

 

 

 

 

Posted on

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies were invented through a happy accident that occurred in the late 1930’s, or so rumour has it.

The story goes that Ruth Wakefield, who ran the Toll House Restaurant in Whitman, Massachusetts, forgot to purchase nuts to add to her cookies mix, that would ultimately be used to make ice cream sandwiches. Instead, in a pinch, she cut small pieces of chocolate and added these instead.

And everyone knows what a hit the Chocolate Chip Cookie became!

Wakefield never revealed what really happened. Food historians note that the inventor had a degree in household arts, and as a perfectionist would have never allowed for her restaurant to run out of nuts.

Read the full story in The New Yorker.

Chocolate Chip Cookies

Chocolate Chip Cookies

Print Recipe Pin Recipe

Ingredients
  

  • 2 1/4 cups Peetz S.M.A.R.T Blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter unsalted, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 2 eggs large
  • 1 1/2 cups chocolate chips semi sweet

Instructions
 

  • In a medium bowl,whisk together the flour, baking soda, and salt.
  • Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
  • Add butter,granulated sugar, and brown sugar.
  • Beat on medium speed for 5 minutes until well combined.
  • Add vanilla and 1 egg. Beat for 1 minutes.
  • Scrape down the sides of the bowl and add another egg. Beat 1 minute more.
  • Add Peetz S.M.A.R.T Blend and mix until just combined.
  • Stir in chocolate chips in by hand.
  • Refrigerate dough until lightly chilled.
  • Roll into 1-inch balls.
  • Place cookie on a parchment lined baking sheet, 2-inches apart to allow for spread.
  • Set trays in the refrigerator for 15 minutes.
  • Meanwhile, preheat oven to 325 F.
  •  Bake until golden around the edges for 8 to 10minutes.
  • Remove from oven and let rest for 2 minutes.
  • Transfer cookies to a wire rack until cool.
  • Place in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!

Why did my chocolate chip cookies spread?

This can sometimes happen if home bakers skip a step in the recipe. Oh, my! Sometimes in a mad rush to bake and most importantly EAT these scrumptious cookies, bakers can compromise the success of the final cookie.

Keep these tips in mind when baking Chocolate Chip Cookies, or any other type of drop cookie.

Tip Number One

The first tip is to forget about greasing the cookie tray. That’s right! It’s Old School! Just eliminate this step all together. Why? Greasing the cookie sheet is one of the leading causes of cookies with too much spread. As the oil, or butter, or vegetable spray heats and spreads in the oven, so does the cookie.

Instead, line a baking sheet with Silpat or parchment paper.

Tip Number Two

Rest the cookie dough in the refrigerator until slightly chilled. Why? Beating causes friction and friction causes the dough to warm up. This makes cookies harder to handle. Then, once in the oven, the cookie quickly looses shape and spreads.

Tip Number Three

Once dough is rolled into balls by hand, or scooped out with a small ice cream scoop, set the cookies on the lined cookie sheet. Then pop into the fridge for a good 15 minutes.  Next, put the cookies into the pre-heated oven and bake.

Cookies baked from a chilled dough, take that much longer to warm up in the oven. This enables these drop-style cookies to keep the shape longer. The result is cookies that are all the same size and do not spread out.

How do you make cookies more chewy?

Moisture makes cookies more chewy.  So, let’s explore what gives a cookie more moisture content.

Brown Sugar, Baking Powder

Our Chocolate Chip Cookie recipe contains brown sugar, which holds more moisture than. (It is also what gives the beautiful, caramelized cookie colour.)

You’ll also find baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. And we already know, a thinner cookie is more crunchy than chewy!

Egg Yolks

If you would like a cookie that is even more chewy you can replace the butter with vegetable shortening. Shortening is made up entirely of fat, whereas butter has milk solids, fat, and butter. Evaporation is a result of steam once the cookie begins to bake.

Another quick fix is to eliminate the egg whites and add an additional yolk instead. The yolk is the fat part of the egg and therefore contains more moisture.

In this recipe, feel free to replace the two egg white and add an additional two yolks.

Let us know how your Chocolate Chip Cookies turn out.

Most of all, enjoy baking the S.M.A.R.T way!

Chocolate Chip Cookies

 

 

Posted on

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake

Lemon Olive Oil Cake comes to Peetz, via Ottawa-based Pastry Chef Elina Olefirenko, and her freelance company Elina Patisserie. Elina creates delectable desserts for clients from small bakeries to restaurants and even hotels.

This cake, made with Peetz S.M.A.R.T Blend is light and fluffy. Based on olive oil cakes made in Italy, Spain and Greece, the olive oil makes it very moist.

We love the addition of lemon for a sublime citrus taste

Be sure to read the Pastry Chef tips below on how to successfully bake this cake

Olive Oil Cake

Lemon Olive Oil Cake

Print Recipe Pin Recipe

Ingredients
  

  • 3/4 cup mild olive oil, plus extra for the pan             
  • 5 eggs separated
  • 3/4 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 teaspoons lemon zest chopped fine
  • 1 cup S.M.A.R.T Blend

Instructions
 

  • Preheat oven to 350 F.
  • Line the bottom of a 9-inch cake pan with parchment paper.
  • Brush the sides of the pan with a bit of olive oil.
  • In a large bowl, whip egg yolks and ½ cup of sugar.
  • Continue to whip, until pale yellow and doubled in volume.
  • In a separate bowl, whisk together, olive oil, lemon juice and zest.
  • Add whipped yolks and gently mix with rubber spatula.
  • Whip egg whites with ¼ cup of sugar to make a soft peeked meringue.
  • Fold meringue into egg yolk mixture, using a rubber spatula.
  • Sift in S.M.A.R.T Blend flour. Gently fold in using a rubber spatula. 
  • Pour batter into the cake pan. 
  • Bake at 350F for 35-40 minute, until toothpick inserted in the comes out clean. 
Tried this recipe?Let us know how it was!

How can I tell if the olive oil I have in my kitchen is mild enough to use in this cake?

Just give it a taste!

Think about olive oil as being just like a fine wine.  Pour a couple teaspoons into a wine glass. Swirl the glass in your hand.  Inhale the fragrance and then taste.

From there, you will be able to decide.

We tend to enjoy Olivo Real Olive Oil , an olive oil carried by Pepe’s Market, right here in Ottawa. Owner Isidro, imports this olive oil from southern Spain, where his family has been growing olive trees for decades. 

Olivo Real Late Harvest Picual Extra Virgin oil is cold-pressed, and bottled in the family mill. Delicate and delicious!

Now, you are ready to bake this cake. Let us know how you like it!

How can I make sure to whip my egg whites to maximum volume?

Good question! This cake does rely on the air in the egg whites to keep it fluffy.

Start with a large bowl, to ensure egg whites have room to expand.

When separating eggs, make sure there are no yolks left behind. The fat in the egg yolks will prevent whites from rising to full capacity. Ditto for beaters, bowls, and whisk attachments which need to be scrupulously clean. No bits and flecks of grease or food crumbs. That will only downplay the glorious rise of egg whites!

Also, the whites need to be at room temperature before whipping.

Once the whipping begins, eggs will become foamy and start to bubble. At this stage you can add a bit of cream of tarter. This helps to stabilize the eggs.

If you do not have cream of tartar in your cupboards, reach for salt. This will do the same trick.

After this point, add the sugar, in a long steady stream, while whipping on high speed. Once peaks form and the meringue is shiny, turn off the machine.

Voila! A light, fluffy meringue.

Lemon Olive Oil Cake

Posted on

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies are a European Christmas tradition, that the whole world has embraced. This gluten free version is delectable.

So, grab your cookie cutters and let’s get started!

Once baked decorate with Royal Icing. Then, it is time to embellish! Use you imagination and add chocolate chips, licorice pieces and strings, raisins, gumdrops, cinnamon hearts, sprinkles, sparkles, silver dragees and more!

Gingerbread Cookies

Gingerbread Cookies

Print Recipe Pin Recipe

Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • electric stand mixer with paddle attachment
  • baking sheets
  • Rolling Pin
  • pastry brush
  • cookie cutters

Ingredients
  

  • 3 1/2 cups Peetz S.M.A.R.T Blend
  • 1 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 cup butter cold
  • 2 eggs
  • 1 cup gluten free molasses if required
  • tapioca flour for rolling out dough

Instructions
 

  • In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, spices,cream of tartar, baking soda and salt. Set aside.
  •  In the bowl of an electric mixer, fitted with a paddle attachment, beat together the butter and sugar for 5 minutes, on medium highspeed.
  • Add eggs one at a time. Beat until well-incorporated.
  • Scrape down the sides of the bowl.
  • Add molasses and beat into the mix.
  • On low speed, add the dry ingredients and mix just until combined.
  •  Pat dough into a large 10-inch square. Wrap and refrigerate for1-2 hours.
  • Once ready to roll, divide the dough in half and keep the other half chilled.
  •  Place a piece of parchment paper on the countertop.
  • Sprinkle generously with tapioca flour.
  • Roll out dough thinly to 1/8 of an inch, using more tapioca flour as needed.
  • Using a pastry brush, dust off excess tapioca flour from the front of the dough.
  • Lift the parchment paper with the dough and place on a baking sheet.
  • Place tray in freezer for 20 minutes.
  • Continue in the same method with the other piece of dough.
  • Preheat the oven to 350F.
  •  Line another baking tray with parchment paper and set aside.
  • Remove dough from freezer. Loosen from parchment paper.
  • Place dough on the counter and cut out shapes.
  • Place the cookies on the baking sheet and bake for 12 minutes.
  • Cool completely on the tray. Then, decorate.
Tried this recipe?Let us know how it was!

Why are there so many steps to make Gingerbread Cookies?

Gingerbread Cookies are harder to make then the average cookie, but the results are worth it!  The delicious dough is incredibly soft making it difficult to roll out.

Resting the dough in the refrigerator before rolling helps keep the dough firmer. Rolling the dough out on a piece of parchment paper, and also using tapioca flour, helps to prevent it from sticking to the counter or rolling pin.

Freezing the dough before cutting also helps to stiffen the dough, allowing it to be cut, while maintaining crisp edges. Cookies can then be safely lifted on to the baking tray.

 Why does the dough have to be rolled out so thin?

Gingerbread Cookies bake up rather hard, so rolling the dough thinly ensures the cookie has a nice breakable bite, with a pleasant chew.

Looking to make an easy drop cookie? How about trying  our Chocolate Chip Cookie recipe. A classic favourite any time of year!

Thanks for baking the S.M.A.R.T way!

Gingerbread Cookies

Posted on

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

Print Recipe Pin Recipe

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!
Tried this recipe?Let us know how it was!

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.

 

Posted on

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

Print Recipe Pin Recipe
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 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter or Earth Balance Vegan Buttery Sticks
  • 1/2 cup unsweetened peanut butter
  • 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.
Tried this recipe?Let us know how it was!

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 Cookies with Chocolate

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

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

©2024. All Rights Reserved.