Desserts have gone beyond the bakery to dessert trucks, pop-up cafes and farmers markets. A sweet bonus is that in indulging, customers are also supporting local businesses. This week we feature recipes from local vendors No Ka Oi Cookie Co. (489-2642), The Girls Who Bake Next Door (983-9989) and Pop Pop Donuts (664-3287).

FALL PUMPKIN SPICE COOKIES

No Ka Oi Cookie Co.

2/3 cup sugar
2/3 cup brown sugar
3/4 cup unsalted butter
1 teaspoon vanilla
1 cup canned pumpkin
2 local eggs
2-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
» Icing:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar
2-4 tablespoons milk

Heat oven to 375 degrees. In large bowl, mix sugars, butter and vanilla. Add pumpkin and eggs. Slowly mix in flour, baking soda, salt and spices until dough is sticky. Drop by large tablespoons onto baking sheet. Bake 10-12 minutes until golden; cool completely.

To make icing: Mix cream cheese, butter and vanilla until smooth. Add sugar and milk to desired consistency. Drizzle on cookies. Makes 48 cookies.

Approximate nutritional information, per cookie: 150 calories, 7 g fat, 4 g saturated fat, 25 mg cholesterol, 70 mg sodium, 21 g carbohydrate, no fiber, 16 g sugar, 1 g protein

PEANUT BUTTER BANANA CUPCAKES

The Girls Who Bake Next Door

1/4 cup butter
1 cup sugar
1/4 cup peanut butter
2 eggs
1 cup ripe bananas
1-3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
» Frosting:
1/2 cup plus 2 tablespoons butter
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla
1/4 cup cocoa powder
1 cup powdered sugar

Heat oven to 350 degrees. Cream butter and sugar. Incorporate peanut butter. Add eggs and bananas.

In separate bowl, whisk flour, baking powder and salt. Incorporate dry and wet mixtures.

Line muffin pans and scoop 1/4 cup batter into each cup. Bake 15 minutes or until muffin tops bounce back when touched.

To make frosting: In mixer, beat butter and marshmallow creme until fluffy. Add vanilla. Gradually add cocoa and sugar; beat until combined. Frost cooled cupcakes. Makes 15.

Approximate nutritional information, per serving: 330 calories, 14 g fat, 8 g saturated fat, 55 mg cholesterol, 250 mg sodium, 49 g carbohydrate, 2 g fiber, 30 g sugar, 4 g protein 

YEAST DOUGHNUTS WITH YUZU GLAZE

Pop Pop Donuts

3/4 cup warm milk
1 packet active dry yeast
1/4 cup granulated sugar
2-1/2 cups flour plus extra for dusting board
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, softened
2 egg yolks
Nonstick cooking spray
Vegetable oil for frying
» Glaze:
2 cups sifted powdered sugar
4 tablespoons yuzu or citrus juice

In bowl of standing mixer, pour milk, yeast and sugar. Let stand until yeast starts to foam, about 10 minutes. Attach dough hook to mixer.

In medium bowl, whisk flour and salt. Add flour mixture, butter and yolks to yeast mixture; beat on medium until it forms a ball, about 3-5 minutes. Cover bowl and place in warm place; let dough rise 1 hour.

Spray baking sheet with nonstick spray.

Transfer dough to lightly floured work surface; roll out to 1/2-inch thickness. Using 2- to 3-inch doughnut cutter, cut doughnuts; transfer doughnuts and holes to baking sheet, spaced 1 inch apart. Spray with nonstick spray; cover with plastic wrap. Let stand in warm spot until almost double in size, about 30 minutes.

Heat oil in deep fryer to 350 degrees. Line baking sheet with paper towels.

Working in batches, fry dough until light golden brown, about 1 minute per side. Transfer to baking sheet; cool 10 minutes.

To make glaze, place sugar in bowl; slowly whisk in juice to desired consistency. Dip or drizzle on doughnuts. Serves 12.

Approximate nutritional information, per serving: 250 calories, 6 g fat, 1 g saturated fat, 30 mg cholesterol, 50 mg sodium, 46 g carbohydrate, 1 g fiber, 25 g sugar, 4 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.