Tuesday, October 12, 2010

Tasty Tuesday

            Gee, a week without posting, so sorry! I've been busy planning and preparing for our annual fall fun night, where the neighbors, friends and family gather here for a bon fire, hayride, a potluck dinner alfresco style and just a night of good old fashioned fun, to celebrate the fall season! So, to make up for my slacking here, I'm treating you to a double feature, all about the great pumpkin! So, treat yourself to a pumpkin spice latte that puts Starbucks to shame then bake up some pumpkin doughnuts, yes, you heard me right, baked doughnuts! Less in calories but high in taste and praise from all who try them.

Pumpkin Spice Latte

1 pot of extra strong coffee
2 c. milk
2 Tbsp. canned pumpkin
2 Tbsp. sugar
1  Tbsp. vanilla
1/2 t. pumpkin pie spice
In a pot over med. heat, whisk together milk, canned pumpkin and sugar until mixture starts to steam. Remove from heat, whisk in vanilla and pumpkin pie spice. Add the milk mixture to the coffee, top with some whip cream and a sprinkle of cinnamon. Enjoy!

Baked Pumpkin Doughnuts

2 c. all purpose flour
1/2 c. brown sugar
1 1/2 t. baking powder
1 1 /2 t. pumpkin pie spice
1/2 t. salt
1/4 t. baking soda
1/2 c. canned pumpkin
2 eggs
1/4 c. milk
1/4 c. oil or butter
In a med. bowl, stir together flour, brown sugar, b. powder, pumpkin pie spice, salt, b. soda. Add pumpkin, eggs, milk and oil or butter. Beat with a electric mixer on low till mixed well. Spoon mixture into a pastry bag with a large star tip and pipe onto 2 greased baking sheets in 3 in. circles. Or you can use the doughnut pans. Bake in a 375 oven for 10 min. or till golden brown. Cool on rack. You can either eat plain or ice with your favorite frosting.

       Canned pumpkin is high this year, here anyway. I paid $1.50 for a can the other day that only made one batch of pumpkin chip bread, so when a local store had real pumpkins for $1.99, I bought 3. Once I'm done with them outside for decoration, I'll peel and cook them down into filling and will yield plenty for all my pumpkin baking through Thanksgiving! Food for thought! Enjoy!


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