Exactly five days before the biggest candy-fueled holiday of the season, the stores are running out of product. Tootsie Rolls or plain lollipops the dentist used to give out in the dark ages (if you didn’t bite him) are the only sad things left on the shelf. If you have yet to buy trick or treating candy, you might have to lock up the house and spend the evening somewhere else. But if there is a party or potluck or even just a festive time ahead, then these donuts might the thing to bring.
While they look gooey bad-for-you they are not – except for the Peep, perhaps. Underneath that Peep is a good-for-you pumpkin donut stuffed with mini chocolate chips. It is topped with a thin non-dairy dark chocolate glaze and a few festive sprinkles. The spooky Peep is there to make sure everyone knows it’s Halloween and not say, just autumn.
And we want to make sure Peeps feels welcome this holiday, right? After all, it wasn’t long ago they emerged from the candy factory only for that special Bunny hopping day in the spring. Now that they come to town all year round we should appreciate their company. After all, Turkey Peeps should be arriving any minute, right?
Ok. Enough snark.
The recipe, while not dairy-free is made with thick Greek (plain) yogurt. The rest of the ingredients, including the glaze are all dairy-free. If you want to make the whole thing dairy-free use a plain non-dairy yogurt in place of the Greek stuff. It may change the texture and flavor slightly, but not enough to matter. The batter will be on the thick side so be sure to smooth it once it is in the donut pan or you might end up with little baked donut holes instead of one regular size donut – been there, done that – more than once. Now I rap the pan on the counter several times and shake the pan until the batter looks smooth which seems to eliminate the donut-hole outcome.
Be sure to apply the sprinkles as soon as the donut is dipped in the glaze and sitting on the wire rack over a baking sheet. The chocolate will set up fairly quickly and if you wait – the sprinkle might not adhere. Trim the Peep ghost into a V at the bottom to easily fit it into the donut center which eliminates the mess of trying to squish the marshmallow to fit the opening (which it does not).
The Peep Pops are made by using lollipop (Wilton) sticks stuck all the way up to the Ghost Peep’s little head so it is extra sturdy. Using the stick, dip the Ghost Peep into the remaining chocolate letting the excess drip back into the bowl. The best way to do this is to make sure the chocolate is in a small, but deep bowl. Add little royal icing eyeballs (Wilton) if desired. Place the Peep on the stick in a small, but heavy bottom glass to finish drying making sure the chocolate does not touch any surface or one another.
And now that Halloween is mostly behind us, it’s time to get cracking on Thanksgiving and if you celebrate Hanukkah – Thanksgivukkah. Stay tuned for all kinds of awesome savory and sweet stuff and if you need a Hanukkah gift, Nosh on This might be just the thing. If you want your book signed (to yourself or anyone else) just email us and we will get the details and send you out a very cool book-plate insert to stick in the book making it a super nice gift to give this holiday.
Happy Halloween and if you forgot to buy candy? Do what we do. Make donuts and invite yourself to someone’s house who has the good stuff (big chocolate candy bars).
|Spooky Chocolate Glazed Pumpkin Donuts||
- 260 grams Canteen flour blend (2 cups) (see notes)
- 50 grams GF oat flour (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 150 grams pumpkin puree (3/4 cup)
- 165 grams plain Greek yogurt (generous ⅔ cup)
- 150 grams neutral vegetable oil (2/3 cup)
- 3 extra large eggs
- 1 teaspoon vanilla
- 90 gram mini semisweet chocolate chips (1/2 cup)
- 340 grams semisweet chocolate chips (2 cups)
- 72 grams Spectrum shortening (6 tablespoons or a scant ⅓ cup)
- 1 teaspoon corn syrup
- Assorted GF Halloween sprinkles
- 12 Peeps Ghosts
- Preheat oven to 350°F. Grease 2 6-count regular size donut pans with nonstick spray.
- In a large bowl whisk together flours, sugar, baking powder, pumpkin pie spice, baking soda and salt. In a small bowl whisk together pumpkin puree, yogurt, oil, eggs, and vanilla. Add the wet ingredients to the flour mixture and fold until blended. Stir in chocolate chips. Scoop into donut pans a very generous ½ full. Rap pan on counter top to even out the batter (it should be thick). Make sure the batter fills the openings evenly otherwise the donuts might come out as donut bites.
- Bake 15-17 minutes or until a toothpick comes out without crumbs. Invert on racks and cool completely before adding glaze.
- In a double boiler, melt chocolate with shortening and corn syrup until the mixture is smooth. Remove from the heat and let the mixture cool for about 15 minutes or until it begins to thicken just slightly. Gently stir. Dip the top of each donut into the glaze and invert onto a baking rack place over a baking sheet (to catch drips) until each one is coated. Sprinkle as you go before the chocolate sets on each donut. Cut the bottom of each Peep ghost with scissors – into a V shape – think Peep with sharp point on the bottom. Insert a Peeps ghost in the donut center (if using). Let the glaze harden and serve.
- To make Peep Pops, place stick in bottom of ghost Peep all the way up until it feels sturdy (to its head). Dip in chocolate glaze, and place the stick in a weighted glass with something under to catch drips. Attach Wilton royal icing eyeballs if desired.