As you may know by now, Thanksgiving and Chanukkah fall on the same day this year. I don’t usually love fads, but this fusion holiday is too much fun to ignore. To bring both holidays together into one dessert, I used two traditional desserts from each holiday and combined them into one. I transformed the classic pumpkin pie with marshmallow topping and graham cracker crust from Thanksgiving fame into a doughnut which is the most famous Chanukkah treat. I present to you a pumpkin doughnut topped with a marshmallow glaze and graham cracker crumbs. The doughnuts have pure pumpkin puree in them giving them a beautiful orange color, as well as loads of pumpkin pie spice to lend that perfect autumnal spice. And as my husband said, while devouring one of these babies “you can’t go wrong with marshmallow topping”!
The doughnut recipe was adapted from Bakeaholic Mama. Here’s my non-dairy recipe.
Pumpkin Doughnuts With Marshmallow and Graham Cracker Topping
Author: Lil' Miss Cakes
Serves: 18 doughnuts
¼ cup warm water
1 pkg. yeast (2¼ tsp.)
2 Tbs. maple syrup
4 cups flour
⅓ cup soy milk
1 cup pumpkin puree
1 Tbs. oil
¼ cup sugar
1½ tsp. salt
1½ tsp. pumpkin pie spice
Marshmallow Graham Cracker Glaze
2 cup marshmallow cream (I use Marshmallow Fluff)
1 Tsp. shortening
graham cracker crumbs
In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
Turn off the mixer and allow the dough to rest for 10 minutes.
Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
Once the dough has risen, cut in half to make it easier to use.
Roll out half the dough to about ½ inch thickness. Use a round cutter about 2¾ inches in diameter and cut out six doughnuts. Cut the centers out with a smaller circle cutter about 1¼ inches in diameter. Transfer to a baking sheet lined with parchment paper, cover with kitchen towel and allow to rise for about 30 minutes. Repeat with remaining dough. You can ball up the scraps and cut out another 6 doughnuts, but don't go beyond there, your doughnuts will be tough. You may reserve the doughnut holes and fry them as well.
While the doughnuts rise, prepare the oil for frying. Heat up a deep fryer or fill a heavy bottomed pot with about 2 inches of oil. Using a candy thermometer, heat the oil on medium heat until the temperature reaches between 350 and 375 degrees F.
Once the oil reaches the proper temperature, fry 2 doughnuts at a time for about 45 seconds on each side. The doughnuts will start to brown. Once lightly browned on each side, transfer to a paper towel lined baking sheet and allow to cool.
In a small pot or in a double boiler, melt the marshmallow cream with the shortening. Dip the top of each doughnut into the marshmallow, allow the excess to drip off and immediately sprinkle with the graham cracker crumbs.
Around this time every year, there are tons of honey desserts floating around. Two years ago I shared a recipe for chewy sugar encrusted honey cookies. Last year I shared a recipe for a rolled honey sugar cookie. They are very different recipes with completely different textures and flavors, but both delicious and sure to put you in the high holiday spirit. This year I was not planning to share a new honey recipe, I wasn’t feeling inspired. My sister in law asked me what new and exciting dessert recipe I would share for Rosh Hashana. I already shared an apple pie bundt cake and was content with that. But after visiting with her and her new baby girl, I got the idea for these honey whoopie pies. She and my brother in law love my traditional whoopie pies, so why not make a honey version. I searched for a recipe and came up empty, so I made my own. The original recipe is for old German honey cookies that I found on allrecipes.com. I adapted the cookie recipe, then sandwiched the cookies with my favorite marshmallow filling. Perfection and a happy dance followed! Happy Holidays!
1 cup marshmallow cream (such as Marshmallow Fluff)
In a medium sized saucepan, heat shortening, sugar, and honey until melted. Allow to cool.
Preheat the oven to 350 degrees F.
Line some cookie sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, mix the eggs, vanilla, baking soda, salt, cinnamon, and nutmeg.
Add in the cooled honey mixture and mix on low until combined.
Add in the flour and mix until combined.
Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet. Leave enough space for the cookies to spread.
Bake for about 7 minutes until the edges are just barely golden brown. They will still look under baked, but allow them to cool on the pan before transferring. They will finish baking out of the oven and lose the puffiness. Do not over bake or they will be hard.
While the cookies cool, prepare the filling.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
Mix in the vanilla.
Add in the marshmallow cream and mix until combined.
Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
It’s Super Bowl Sunday! To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home. Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl. I felt like I needed to do my part as a New Yorker and celebrate my hometown team. This year, I just want to celebrate a fun football Sunday with friends. So I’m bringing these football shaped whoopie pies for dessert.
These football shaped whoopie pies are super cute and really easy to make. I mixed up my delicious and non-dairy recipe for whoopie pies. Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.
I used my football cookie cutter as a guide and traced the cutter onto parchment paper. Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes. You can also print out your football shape if you don’t have a football cookie cutter. If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.
Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side. Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.
Then I used some white royal icing to pipe the laces on the footballs. You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge. Here’s the printable dairy-free recipe. Happy Super Bowl Sunday!
I keep seeing these cupcakes all over Pinterest. If you don’t know what Pinterest is, you are missing out! It’s my favorite new obsession; I don’t know how I ever lived without it. Pinterest is a virtual pinboard; a place to keep all your great internet finds indexed and accessible. There is no need to bookmark a crafty project or print out every recipe you want to try. Just pin it to your personalized boards and voila! It’s right there for you when you need it. I can spend hours browsing other pinners pins, it’s really addictive. Don’t say I didn’t warn you. As I was saying, I have seen these popcorn cupcakes all over Pinterest and I obviously had to pin the idea. I knew that I would make them at some point in the near future and then Purim came around. What a perfect opportunity to try these cupcakes!
The “popcorn” is actually made from mini marshmallows that I snipped to give them the fluffy air popped look. The “popcorn” looked good but it was missing something: the butter! So I pulled out my trusty airbrush and hit them with a shot of yellow and gold food coloring. My husband actually thought it was real popcorn and told me I was weird for putting it on a cupcake. Now I wasn’t really going to make these cupcakes until I found the perfect containers at Michael’s Art’s and Craft’s Store.
Once I saw these cardboard bags I knew I could fill them with the cutest popcorn cupcakes. Two regular sized cupcakes stacked on top of one another fit perfectly. Then the whole bag fit nicely inside tall clear bags I always have on hand.
My cute little packages weren’t complete until they had sugar cookie movie ticket tags.
Here is Charlie in his cool biker dude costume. He is a lot bigger than last year, but just as cute! Happy Purim!
I have an obsession with snack cakes. When I was little I used to tag along with my mom to the supermarket because I knew she would let me pick out a treat. I was not a kid who liked candy; I always went for the cake. During high school and college I tried to stay away from junk food–all of a sudden boys were important and so was my waistline. Years later, pregnant and starving, I craved those nostalgic snack cakes, but they weren’t as delicious as I remembered. Now I am on a quest to create all my favorite cakes and cookies, starting with these.
Soft and chewy oatmeal cookies filled with marshmallow cream. The first time I made these I must have eaten the whole batch. Okay that might not be entirely true, I shared. But I didn’t want to. The next time I made these, I doubled the recipe. Here’s how it all comes together. Brown sugar, margarine and eggs go into the mixer. Then add the corn syrup and vanilla extract. Finally add in the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt.
When it all comes together, scoop it out onto parchment lined baking pans. I like parchment paper because then the cookies don’t stick to the pan and there is no cleanup!
I know you are tempted, but try not to eat them until they are sandwiched with cream. They are not so sweet on their own. The cream adds the sweetness needed and balances out the flavor. I know this because I ate one, or two… Then line them up on a cooling rack.
Next step is to mix up the marshmallow filling. In a stand mixer whip up shortening, confectioners sugar and vanilla. Add in some water until it is light and spreadable. Then add in the marshmallow cream.
Once the cream is all mixed up, it’s time to fill the cookies! You can use the same cookie scoop or spoon to fill the cookies but I like to use a pastry bag fitted with a plain tip.
I pipe the cream on half of the cookies. Then sandwiched them together. That’s the fun part
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.
Add in the eggs, corn syrup and vanilla. Mix until combined.
Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.
Finally, mix the baking soda with the hot water and add it to the batter.
Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet. Allow space between the cookies because they will spread.
Bake at 350°F for 8-10 minutes until very lightly browned.
Allow the cookies to cool before filling and sandwiching them together.
For the Marshmallow Cream Filling
In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.
Slowly add in cold water until smooth and creamy.
Add in the marshmallow fluff and mix on low speed until combined. Do not mix too much or the cream will separate.
To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream on one side. A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.