It’s Thursday and I’m slowly digging myself out of the hole that being ill last week put me in.
I’ve got lots of treats to share, it’s just been a matter of having a chance to sit down and share.
Don’t you often have weeks like that?
But I’m almost caught-up, almost.
I also made a big switch in computer land. I bought myself a macbook air and I’ve been trying to make it work for my blog.
Thus far-very unsuccessfully. If anyone out there has some tips about editing photos, I’ll happily take it. What program to get (apparently this computer doesn’t play well Adobe), whether I should just give up and take it back…
Anyhoo, imagine instead we’re sitting down together and catching our breath.
With a nice cuppa and a lot of these treaties: Pumpkin Pie Beignet.
These are so much fun to make because you get to play with a really pretty dough that is whipped together quickly.
That always makes my day a great one.
Start by proofing your yeast with some yummy maple syrup. Add in pumpkin puree and fat, yellowy eggs.
Mix flour, spices, sugar (but just a bit) with shortening until they resemble coarse sand. Knead your dough on a floured countertop until it just comes together. Pat out to 1/2 inch thick and cut with a sharp knife.
We’ll chat about things that are light and happy and don’t really matter but are still nice to share.
- 1½ cups warm water
- 2 tablespoons maple syrup
- 1 tablespoon yeast
- 15 ounces pumpkin purée
- 2 eggs
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¾ teaspoon ground ginger
- 1 teaspoon cinnamon
- 6½ cups flour
- ½ cup sugar
- ½ cup of shortening
- Combine; water, maple syrup, yeast let proof.
- Add in 15 ounces pumpkin purée and eggs.
- In a different bowl mix together (like a crumble) all your dry ingredients.
- Depending on the type of day you may need 1 cup extra flour.
- Roll out half inch that cut into squares and triangles (odd pieces) and fry at 350° until golden.
- Drain on a tea towel and sprinkle with powdered sugar