Cinnamon Sugar Vegan Pumpkin Spice Donuts

Cinnamon Sugar Vegan Pumpkin Spice Donuts

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Cinnamon Sugar Vegan Pumpkin Spice Donuts

Yes, it’s going to get all Cinnamon Sugar Vegan Pumpkin Spice Donuts in here.  Break out that donut pan (this is the one I have) and get your cinnamon and sugar ready, because we are in full fall recipe mode here!

Cinnamon Sugar Vegan Pumpkin Spice Donuts

Let’s talk about fall recipes!  It seems that as soon as Labor Day hits, everyone is ready to buy a pumpkin, sip steaming hot tea, and bust out the hearty soup recipes.  I realized that summer went way too fast and I didn’t get a chance to make all the “summer” recipes I wanted to (there is corn to be grilled! Strawberries to infuse!) before the squash and pumpkin season was ripening in full force and we are all trying our season’s first sip of pumpkin spice latte.

Cinnamon Sugar Vegan Pumpkin Spice Donuts

But then I found a Cinnamon Sugar Vegan Pumpkin Spice Donuts recipe.  It’s the perfect balance of the summer to fall transition, sweet but not “I’m a sweet donut with teeth achingly sweet icing with sprinkles, AND oh and by the way I have 5 other friends in the box with me that you have to eat rightnow” kind of donut (made sense, right?).

Cinnamon Sugar Vegan Pumpkin Spice Donuts

The key to these vegan pumpkin spice donuts is letting them cool before you dip them in butter and toss them around with a party of cinnamon and sugar.  Take my word for it, they will fall apart as you try to coat the entire donut in the butter and sugar, which is not a horrible situation, because you obviously have to eat that one now (drat!).

Cinnamon Sugar Vegan Pumpkin Spice Donuts

First, gather those ingredients!  Pumpkin makes this magical and fall-like. The milk looks weird because it’s curdling with vinegar to make a buttermilk type situation happen.

Cinnamon Sugar Vegan Pumpkin Spice Donuts

Give it a whisking and pipe it into that glorious greased donut pan.

A word of advice, when piping the dough into the pan, make sure you don’t get too excited with the bag and squeeze too hard. I got a little over zealous when filling the pan that the bag blew apart and I was left with pumpkin batter covered hands/counter/floor.  Slow and steady!

After they are baked and cooled, these tasty circles get dunked in melted butter and shaken up with the always winning combo of cinnamon and sugar.

Cinnamon Sugar Vegan Pumpkin Spice Donuts

After they are coated and ready to inhale, you might only be left with this..

Cinnamon Sugar Vegan Pumpkin Spice Donuts

Just saying, it happens to anyone!

This recipe is vegan, but if you want to make it with regular butter and sugar, feel free!

Cinnamon Sugar Pumpkin Spiced Doughnuts

Inspired by recipe from Oh She Glows

6 regular-sized doughnuts

Pumpkin Doughnuts:

  • 1/2 tsp apple cider vinegar (white vinegar may work)
  • 6 tbsp non-dairy milk
  • 1/2 cup fresh or canned pureed pumpkin
  • 1/4 cup organic cane sugar (or white)
  • 3 tbsp unsweetened applesauce
  • 2 tbsp lightly packed brown sugar
  • 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
  • 1/2 tsp kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour

Cinnamon Sugar:

  • 1/4 cup Earth Balance (or other butter sub), melted
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).

2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).

3. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. I didn’t sift as I was lazy.

4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.

5. Bake  for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.

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Homemade Thin Mints

Homemade Thin Mints

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Let’s talk about these easy minty treats.

Thin Mints, the most popular Girl Scout cookie year after year, for a reason.  I remember finding a surprise box of these cookies almost every summer while helping my mom defrost the freezer.  It was like a culinary treasure hunt, sorting through all the boring bags chicken breasts and frozen vegetables, to find an unopened box of long forgotten Thin Mint cookies at the back of the frosty freezer.

This version of Thin Mint cookies aren’t quite cookies, but use a surprise ingredient to give them their crumbly, cookie-like texture.

That’s right, the humble Ritz cracker is the base of this flaky treat.  Melt up chocolate chips and butter, add a little  (not too much) peppermint extract and dip away.

Coating these crackers in a liberal dose of chocolate and butter makes them the perfect bite of sweet, crunchy, and salty.

Buy a box of these crackers, grab some chocolate chips, and make these bites of minty goodness and maybe eat almost all of them yourself (not that I did that…).  Did I mention these are also vegan AND no bake?!

Homemade Thin Mints

inspired by Averie Cooks

Makes about 1 1/2 dozen cookies

18 Ritz Crackers

1 cup semi-sweet chocolate chips, melted

1 tablespoon butter (or butter substitute)

3/4 teaspoon peppermint extract

Prepare a baking sheet by lining it with parchment paper or wax paper; set aside.

In a microwave-safe bowl, combine chocolate chips and butter, heat in microwave for 1 minute (but make sure you keep an eye on it!) or until melted.

To the melted chocolate add 1/2 teaspoon peppermint extract and stir.

Add a cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines. Place cracker on parchment and repeat with all remaining crackers. If necessary, re-heat the chocolate in 10 to 15 second bursts if it starts getting too firm for smooth dipping. After all crackers have been dipped, place baking sheet in refrigerator.

Keep in refrigerator or freezer for up to 3 weeks.

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Homemade Nutella

Homemade Nutella

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Before you get tooooo excited, this is a pseudo Nutella-like spread if Nutella had a chunkier,  but equally as delicious cousin who doesn’t like to be too easy to bargain with, but is perfectly creamy when coaxed with some piping hot oatmeal or melted up and stirred into vanilla ice cream.

This is technically homemade Nutella, but it isn’t what you lick off the spoon out of the jar while wondering if you should stop because… umm there’s something called portion control (what even is that?).

Now, let’s get to getting!  Roast those hazelnuts up! It releases the natural oils and makes the nuts extra savory and delicious, while also making your house smell you stuck your head in the Nutella jar.

Melt up the chocolate, we’re almost ready to blend it up.

Now ready, set, blend! (with the lid on!)

I had to stop and shake down the mixture several times, using a food processor would probably make the mixture much smoother, but I used a blender and it came together after some coaxing.

Nutella! Mix it into oatmeal, melt it and drizzle over a piece of rich chocolate cake, or just eat it out of the jar and don’t even think twice about it, because really, who can get enough homemade chocolaty spread on a spoon?

Homemade Nutella Recipe

inspired by Leite’s Culinaria

Ingredients

  • 1 cup hazelnuts, skinned
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350°F

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor or blender, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and pour into a resealable container.  Keeps for about 2 weeks at room temperature.

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Homemade Nutella

Homemade Nutella

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Before you get tooooo excited, this is a pseudo Nutella-like spread if Nutella had a chunkier,  but equally as delicious cousin who doesn’t like to be too easy to bargain with, but is perfectly creamy when coaxed with some piping hot oatmeal or melted up and stirred into vanilla ice cream.

This is technically homemade Nutella, but it isn’t what you lick off the spoon out of the jar while wondering if you should stop because… umm there’s something called portion control (what even is that?).

Now, let’s get to getting!  Roast those hazelnuts up! It releases the natural oils and makes the nuts extra savory and delicious, while also making your house smell you stuck your head in the Nutella jar.

Melt up the chocolate, we’re almost ready to blend it up.

Now ready, set, blend! (with the lid on!)

I had to stop and shake down the mixture several times, using a food processor would probably make the mixture much smoother, but I used a blender and it came together after some coaxing.

Nutella! Mix it into oatmeal, melt it and drizzle over a piece of rich chocolate cake, or just eat it out of the jar and don’t even think twice about it, because really, who can get enough homemade chocolaty spread on a spoon?

Homemade Nutella Recipe

inspired by Leite’s Culinaria

Ingredients

  • 1 cup hazelnuts, skinned
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350°F

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor or blender, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and pour into a resealable container.  Keeps for about 2 weeks at room temperature.

PinterestTwitterFacebookGoogle+YummlyStumbleUponEmailPrintPocketGoogle Gmail
Homemade Nutella

Homemade Nutella

PinterestTwitterFacebookGoogle+YummlyStumbleUponEmailPrintPocketGoogle Gmail

Before you get tooooo excited, this is a pseudo Nutella-like spread if Nutella had a chunkier,  but equally as delicious cousin who doesn’t like to be too easy to bargain with, but is perfectly creamy when coaxed with some piping hot oatmeal or melted up and stirred into vanilla ice cream.

This is technically homemade Nutella, but it isn’t what you lick off the spoon out of the jar while wondering if you should stop because… umm there’s something called portion control (what even is that?).

Now, let’s get to getting!  Roast those hazelnuts up! It releases the natural oils and makes the nuts extra savory and delicious, while also making your house smell you stuck your head in the Nutella jar.

Melt up the chocolate, we’re almost ready to blend it up.

Now ready, set, blend! (with the lid on!)

I had to stop and shake down the mixture several times, using a food processor would probably make the mixture much smoother, but I used a blender and it came together after some coaxing.

Nutella! Mix it into oatmeal, melt it and drizzle over a piece of rich chocolate cake, or just eat it out of the jar and don’t even think twice about it, because really, who can get enough homemade chocolaty spread on a spoon?

Homemade Nutella Recipe

inspired by Leite’s Culinaria

Ingredients

  • 1 cup hazelnuts, skinned
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350°F

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor or blender, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and pour into a resealable container.  Keeps for about 2 weeks at room temperature.

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