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A Place to Discover Sweet Inspiration

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Pumpkin Donuts

Continuing with the fall theme, may I present to you, Pumpkin Donuts!

Soft cake donuts, brushed in butter and covered in a spiced sugar coating. What’s not to love?

These donuts pair perfectly with a morning cup of coffee.  Now I’m just waiting for that crisp cool fall air to move on in.

Pumpkin Donut Recipe 

2 cups flour

1 1/2 tsp baking powder

 1/2 tsp salt

1 tsp cinnamon

1 tsp all spice

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

1/3 cup oil (I use a very light EVOO)

1/2 cup dark brown sugar

1/3 cup buttermilk

1 large eggs

1 tsp vanilla extract

1 cup pumpkin puree

Spiced Sugar Coating

Melted butter

1 cup sugar

1 tbsp cinnamon

1/2 tbsp all spice

Preheat oven to 350 degrees.

In a medium mixing bowl combine flour, baking powder, spices, and salt. Mix well to evenly distribute spices.

In a large mixing bowl combine all wet ingredients, including the pumpkin puree and whisk thoroughly. Next, slowly whisk in dry ingredients until combined.

Fill donut pans about 3/4 full.  I used a large round frosting tip and piped it into the donut forms; It worked perfectly.

Bake for 10-15 minutes until the donuts spring back, just like a cupcake!

Let cool slightly and brush with the melted butter then dip them into the spiced sugar mixture. I think these could also be delicious drizzled with a salted caramel sauce instead.


xoxo kaitlin

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Spiced Pumpkin Cupcakes

Well folks, I am back at it! It has been a long busy year for me so far, but I finally have some free time to bake again.  What better way to start my adventure (again…) than with a seasonal favorite….PUMPKIN!

_MG_2461Layered with a sweet pecan streusel and a spiced meringue frosting, who could resist?

Spiced Pumpkin Cupcake Recipe 

1 1/2 cups flour

1 tsp baking powder

 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup oil (I use a very light EVOO)

2 large eggs

1 tsp vanilla extract

3/4 cup pumpkin puree

1 1/2 cups pecans, chopped to your size preference

2 tbsp melted butter

2 tbsp sugar

Preheat oven to 325 degrees.

For the pecan streusel I like doing it two ways. If I am in the mood for a lot of pecan in each cupcake, I coarsely chop them and layer the mixture in the bottom of the baking cup.  If I am in the mood for a little something less, I will finely chop the pecans and sprinkle the mixture onto of the cupcakes before baking them.

In a small mixing bowl combine chopped pecans with 2 tbsp butter and 2 tbsp sugar. Divide evening into baking cups or set aside and sprinkle on top of cupcakes before baking.

In a medium mixing bowl combine flour, baking powder, baking soda, spices, and salt. Mix well to evenly distribute spices.

In a large mixing bowl combine all wet ingredients, including the pumpkin puree and whisk thoroughly. Next, slowly whisk in dry ingredients until everything is well incorporated and lump free.

Evenly divide cupcake batter between 12-18 cupcake liners and top with streusel (if doing so), then bake for 18-20 minutes.  Let cool completely before frosting.

Top with a spiced meringue frosting by adding allspice to my fluffy marshmallow frosting. I used roughly 2 tsp, but it’s best to flavor the frosting to your preference. Then garnish cupcakes with a light sprinkle of cinnamon.



xoxo kaitlin

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Cinnamon Spice Roasted Almonds

Let me pre-face this post by stating that you will need to make a double batch, at least. These almonds are just so good that you will probably end up eating them all before you even get them packaged.image-11

This is one of quickest and easiest recipes to make from this series of treats. Coated in cinnamon, allspice, cloves, and plenty of sugar, a package or two of these almonds under the tree will not disappoint.

Cinnamon Spice Roasted Almond Recipe

1 lb whole almonds

1 large egg white slightly beaten

1 tsp vanilla

1/2 cup sugar

1/2 cup dark brown sugar

1 tsp salt

1 1/2 tsp cinnamon

1/2 tsp all spice

1/4 tsp cloves

1. Pre- heat oven to 250 degrees Fahrenheit.

2. Toss the almonds in the beaten egg white, which acts as a glue for the spices, and the vanilla.

3. Combine sugars and spices in a bowl, mix well.

4. Sprinkle half the sugar mixture over almonds and mix well. Sprinkle the rest over the almonds and continue to mix, and be sure to coat the almonds well.

5. Lightly grease a cookie sheet with oil, or Pam, and evenly distribute almonds onto it. Give the pan a little shake to spread the almonds out.

6. Bake for 20 minutes and then stir the nuts.  Give the pan another gently shake before returning it to the oven. Repeat this step two more times, for a total bake time of one hour.

7. When finished, let almonds cool and package in an air tight container for freshness, or bag up as lovely little gifts!image-10


xoxo kaitlin.

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Quick and Easy Holiday Gifts

Christmas is literally right around the corner. Were talking like 6 days away. If you’re anything like me, you’ve begun to realize that you have forgotten some very important people on your gift list.christmastreats

Don’t worry; I’ve got some quick and easy treats that can be whipped up in about an hours time and make for perfect gifts!

1. Cinnamon Spice Roasted Almonds

2. Peppermint Bark

3. Chewy Ginger Spice Cookies

4. Truffle Assortment

5. Salted Toffee and Hazelnut Toffee

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Bacon Jam

No seriously. I mean it.  Bacon jam. It’s not really ‘baked’ but it goes great with some baked goods.


I first had bacon jam while dining at a local eatery, Dégagé.  It’s a swanky little place with a dining room and a jazz cafe. They serve yumminess in the form of pig wings, duck confit topped butternut squash pasta, and of course, bacon jam.

I like it slathered on top of bread slices and topped with brie then baked for melted gooey deliciousness.


It’s also perfect for Sunday brunch with eggs and biscuits or croissants.

Shhh. Don’t tell anyone, but I’m packaging these beauties up as holiday gifts for some friends and family!


Bacon Jam Recipe

1 1/2 lb bacon roughly chopped

1 1/2 cups finely chopped shallots

4 cloves minced garlic

1/2 tsp paprika, or chili powder

1/2 tsp ground mustard

1/2 tsp ground ginger

1/2 cup bourbon whiskey

1/4 cup real maple syrup

1 tbsp molasses

1/3 cup apple cider vinegar

1/4 cup dark brown sugar

Start by crisping up the bacon over medium heat, stirring occasionally. Once cooked, about 20 minutes, transfer bacon to paper towel lined plate to drain off the fat.


Remove fat from pan, reserving about one tablespoon for cooking the shallots.


Over medium-low heat, add shallots and garlic to the pan with reserved fat.  Cook until translucent, about 5-7 minutes. Then add spices and cook for another 2 minutes.



Next, over high heat, add the bourbon whiskey and maple syrup. Bring mixture to a boil.


Add brown sugar, apple cider vinegar, and molasses and return to a boil.


Add cooked bacon and reduce heat to a low simmer.  Allow mixture to simmer and reduce to a thick glaze, about 15-20 minutes.


Puree bacon jam to desired consistency and let cool in refrigerator.

I puree half the mixture, then mix in the rest.  That way I have some nice big chunks of bacon throughout.


xoxo kaitlin.

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Gingerbread Cupcakes

It just so happens that it is finally December.  Which means I can go crazy with baking all of those yummy holiday flavors unfit for any other month of the year.

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First up is gingerbread. Yup. That’s right, gingerbread. Packed full of molasses, ginger, cinnamon, cloves, and much more. I love the spice-y flavor of gingerbread.


Gingerbread cupcakes topped with swirls of fluffy cream cheese frosting. The contrast of creamy frosting to the fluffy spiced ginger cake is pure perfection.

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Gingerbread Cupcake Recipe

2 1/4 cups flour

1 1/2 cups sugar

2 tsp cinnamon

2 tsp ground cloves

2 tsp nutmeg

1 tsp black pepper

2 tsp all-spice

1 1/2 tbsp ground ginger

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 egg whites

3/4 cup oil

1/2 cup molasses

3/4 cup milk

1 tbsp vanilla extract

1/2 tbsp apple cider vinegar

Preheat oven to 350 degrees.

In a medium mixing bowl combine all the dry ingredients; Flour, sugar, and spices. In a separate large bowl, whisk egg whites, oil, molasses, milk, and vanilla extract.

Carefully, fold the dry ingredients into the wet ingredients with a spatula. Mix until smooth and lump free.

Slowly whisk in the vinegar until well combined.

Divide batter between 24-30 cupcake liners, about half full, and bake for 18 minutes. When the cupcakes are finished baking cool in pan for 5 minutes, then cool completely on a wire rack.

Top with creamy homemade cream cheese frosting and sprinkle with nutmeg or gingerbread cookie pieces.


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xoxo kaitlin.

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Basic Cream Cheese Frosting

It’s been way too long since I have posted something yummy for y’all; But don’t worry, I’m back with a double dose of deliciousness! First up, is my cream cheese frosting.

It goes with pretty much anything.

You can pipe or spread it on top of cupcakes; red velvet, lemon, orange, or carrot.  You can even sandwich it between cookies, like my oatmeal cream pies.

Basic Cream Cheese Frosting Recipe

2 packages of cream cheese (8oz), softened

2 sticks of butter, softened

8 cups powdered sugar, sifted

2 tsp vanilla extract

In a stand mixer, with the paddle attachment, beat the cream cheese and butter until smooth and creamy.

Scrape down the bowl occasionally to make sure it is all well blended.

Add the vanilla extract, beat, then scrape down the bowl.

Slowly add the powdered sugar while scraping down the bowl. The secret to perfect creamy frosting is no lumps, which is accomplished by scraping down the bowl while making the frosting.

After all the powdered sugar is added scrape down the bowl one final time. Turn the mixer to medium-high and let it go for a good five minutes.  This is really going to whip the frosting and make it light and creamy.

Check back tomorrow for a delicious holiday cupcake to use with this frosting!


xoxo kaitlin.


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