Maple Pumpkin Donuts with Spiced Glaze

October 1, 2012 44 Comments

Over the weekend I bought one of these:

I had been wanting to bake some donuts for awhile; a pastry to go with my Spicy Chai Tea Latte.  I have a weakness for pastries, you see. Surprising that after so many years in the pastry-making business, I still can’t seem to get enough but it’s true. So instead of denying myself of the buttery, sweet goodnesses, I find ways to make them healthier. Baked donuts: the perfect solution. 

These maple pumpkin donuts are a dream come true. Dipped in spiced glaze, they are like bitting into a piece of Autumn.

Baked Maple Pumpkin Donuts
makes 6

1/4 cup vegetable oil
1/2 cup maple syrup
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger and nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup + 2 tbsp all purpose flour, sifted

Cinnamon Spiced Glaze 

2/3 cup powdered sugar
1-2 tbsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat the oven to 350 degrees F. Lightly grease a donut pan. If you don’t have a donut tin, you can make muffins…but then you won’t be eating donuts and that’s kind of sad.

In a small mixing bowl combine oil, maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix; you do not want the gluten to develop.

Evenly spoon batter into donut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. (If you’re making muffins bake for 25-30 minutes).

Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.

Meanwhile mix together the ingredients for spiced glaze. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.

Filed Under: breakfast, Eating in Season, Fall, snacks, sweets Tagged With: , , , , ,

5 ways to eat chocolate for breakfast

September 28, 2012 Leave a Comment

A chocolatey round up for you!

Ever wonder how you can eat more chocolate before noon? Here’s five ways to do it:

Chocolate Strawberry Smoothie

Oatmeal Chocolate Chipe Breakfast Bars

Dark Chocolate and Cherry Granola

Chocolate Raspberry Baked Oatmeal

German Chocolate Protein Bars

Filed Under: breakfast Tagged With: , ,

Pear Pecan Oat Scones with Spiced Glaze

September 17, 2012 7 Comments

A warm scone is probably my all time favorite breakfast pastry. For one thing, the scone is so versatile. I could dress it up for any season, any time of day. I could add chocolate for my sweet-tooth’s breakfast or tempeh bacon when I’m feeling savory. This pear pecan scone is the perfect early fall breakfast treat, filled with hearty nuts and oats, balanced by the subtle sweetness of an Oregon pear. I would like one of these every day in September, please.

Pear Pecan Scones
makes 8

1/2 cup soy milk or creamer + more for brushing
1/2 tsp apple cider vinegar
1 2/3 cup flour + more for rolling/coating
1 1/3 cup rolled oats
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup of vegan butter (1 stick)
2 small pears, peeled and chopped into 1/4” pieces
1/3 cup pecans, chopped

Cinnamon Nutmeg Glaze

2/3 cup powdered sugar
1-2 tsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Whisk together soy milk and apple cider vinegar and set aside to curdle

*this is a vegan alternative to buttermilk. The vinegar provides the acidity that, like buttermilk, react with the baking soda to create a light and flaky texture.

In a separate bowl combine flour, oats, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Cut in vegan butter with your fingers (with fingertips flatten butter pieces into small disks, the larger ones being no bigger than small peas) Add apples and pecans, mix to combine then add milk/vinegar mixture, stirring dough until it comes together. Do not overmix.

On a floured surface shape dough into a 9″ circle. If you have a 9″ cake pan this makes a great mold. Grease and flour, then shape the dough into the bottom of the pan. Turn upside down to release the dough. Using a sharp, floured knife, cut the dough into 8 trianglar pieces. Brush tops with soy milk and place on the prepared baking sheet.

Bake 20-25 minuts, until golden. Remove from oven and allow scones to cool for 10 minutes. Meanwhile mix together the ingredients for the glaze, adding soy milk slowly until you have a thick syrup, similar in consistency to molasses. Evenly pour glaze over the scones while they are still a little warm and let glaze set up.

Serve warm.

What is your favorite breakfast pastry? Do you prefer sweet or savory?

Filed Under: breakfast, breakfast, Eating in Season, Fall, snacks Tagged With: , , , , , , ,

Spicy Chai Tea Latte

September 12, 2012 15 Comments

Raindrops on roses and whiskers on kittens; these are a few of my favorite things:

Eden instigating kisses from her cousins
Starting off a weekend with Maple Hazelnut Corncakes
Early mornings when I’m the only one awake
Spicy chai tea lattes on crisp fall afternoons

Especially spicy chai tea lattes on crisp fall afternoons.

Last year at this time I was entering into my third trimester of pregnancy. I had a job that kept me on my feet 8 hours a day, ending with a walk to and from the Max Station (portland’s public transit). With an extra 40 pounds of belly (yes, 40) this life was taking a toll on my body. And so I did the best thing I could think of to alleviate pain. Every day after work I spoiled myself with a chai latte to enjoy as I walked waddled to the train.

Now I have Eden and I don’t work (at least not for a paycheck) daily chai lattes are out of the question. But now it is fall and spicy chai tea lattes are one of my favorite things. So I created a solution: the homemade chai tea latte. I prefer this chai to the drinks at coffee shops because I control how it’s seasoned. And I can enjoy it for only a fraction of the cost.

Spicy Chai Latte
makes 2

2 cups water
3 black tea bags
2 cinnamon sticks
1 whole nutmeg
2 cardamom pods
1/4 tsp whole cloves
1/8 tsp black peppercorn
1 tbsp fresh ginger root, coarsely chopped
1-2 tbsp sugar
2 1/2 cups non-dairy milk (I use soy)

Combine the water, tea bags, and spices in a medium sized pot and bring to a boil. Boil for five minutes. Remove from heat, cover, and let sit for an additional 5 minutes.

Remove lid and add sugar and milk. Return to heat until the milk begins to lightly simmer. Immediately remove from heat.

Pour chai mixture through a strainer into a french press. Cover with top/filter and pump up and down a few times until the desired amount of froth builds up.  If you are unfamiliar with this technique to froth milk, here’s a detailed tutorial. And if you don’t have a french press, that’s okay too. The chai tea will still be awesome.

Sprinkle with cinnamon and enjoy!

How do you treat yourself when you’re in need of a pick-me-up?

I think I almost exclusively use coffee drinks when I feel like splurging. My drink of choice: a quad soy latte. Although I just got back from the store moments ago with some dark chocolate-covered almonds in my grocery bag because with a long week of single parenting ahead of me, (J is in Switzerland for work) I knew that would be just the treat to keep me going.

Filed Under: breakfast, drinks, Eating in Season, Fall, snacks Tagged With: , , , , , ,

Maple Hazelnut Corn Cakes

September 10, 2012 6 Comments

Jason and I have a pancake breakfast tradition on Saturday mornings. It helps us get out of bed to know that within 30 minutes we can be drinking coffee and eating buttery, syrup-smothered pancakes. Jason could eat the same classic pancake every day and love it. I have a theory pancakes are just his vehicle for peanut butter and maple syrup anyway.  But I love variety and this Saturday morning seemed like the perfect time to mix it up a little.

So I made these fall inspired maple hazelnut pancakes and Jason enjoyed every bite!

Maple Hazelnut Pancakes
makes 8 -10 pancakes

1 cup soy milk
1 tsp apple cider vinegar
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup chopped hazelnuts

Brush skillet or griddle with oil and preheat over medium heat.

In a large bowl whisk together soy milk and vinegar and set aside. Meanwhile in a separate bowl combine flour, cornmeal, salt, baking powder, baking soda, and cinnamon.

Once soy milk and vinegar begin to curdle, add maple syrup and vanilla extract and whisk together. Pour the dry ingredients into the wet and mix until well combined. Fold in the hazelnuts.

Do not overmix; a few lumps are okay.

Using a 1/4 measuring cup, pour batter onto hot skillet. Cook for 3-4 minutes. Once bubbles begin forming on the top, flip and cook another 2-3 minutes. Repeat until the batter is gone.

Do you have any weekend traditions?

It’s only been since Eden was born that Jason and I share days off together. Now, after so many years of opposing work schedules, I am crazy about our weekends.  And there seems no better way to begin than with a pancake breakfast.

Filed Under: breakfast, Eating in Season, Fall Tagged With: , , , , ,

Chocolate Raspberry Baked Oatmeal

August 28, 2012 2 Comments

Good news! I have found yet another way to eat chocolate at breakfast. With a pint of raspberries from my CSA share I figured I needed to find a way to start my day off with one of my favorite flavor combinations: chocolate and raspberries. And now with a belly full of Chocolate Raspberry Oatmeal, despite a Tuesday full of cleaning and errands, I know it’s going to be a great day.

Chocolate Raspberry Baked Oatmeal
Serves 1

2/3 cup oats
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1 tbsp + 1 tsp agave nectar or maple syrup
1/2 cup soy milk (or any non-dairy milk)
1- 2 tbsp soy creamer or coconut milk (optional)
2-3 tbsp fresh or frozen raspberries

Preheat oven to 350 degrees F.

Mix together oats, cocoa powder, baking powder and salt in a small bake proof dish. In a separate bowl combine liquid sweetener, milk, and creamer (if using). Add to dries and mix until oats are fully hydrated. Fold in raspberries.

Bake for 25-30 minutes until a crust has formed at the top. Remove from oven and allow to cool for 5 minutes.

What are some of your favorite chocolate combinations?

I’m very traditional when it comes to chocolate. I like chocolate and nuts, chocolate and mint, chocolate and raspberries, and chocolate and coffee. But perhaps I need to branch out a little more. Any chocolate-y suggestions?

Filed Under: breakfast Tagged With: , , , , ,
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