Feels like Fall

AND FALL MEANS PUMPKIN.

Yes, that’s right. Pumpkin. No, I’m not SUPER AMPED on the fact that Starbucks has brought back the PSL, since I can basically feel myself developing diabetes when I’m within a mile of the syrup, but actually using a tin of pumpkin makes me nostalgic for the days of doing the fall yard cleanup with Mum and Dad, and then heading inside to make pie, or those delicious pumpkin hermit cookies she used to bake. Mmmmmm, so many ideas…

Today, I am reading my shiny new copy of Mastering the Art of French Cooking. I am enjoying it so very much; I’ve realized that sometimes I write like Julia did. She’s a little more refined than me, but ultimately, she gets lost in how delicious something is, and always throws in an extra adjective like “lovely”. She’s brilliant. And that’s just the intro. The recipes and the instructions are wonderfully written. Yes, I read a recipe for fun.

We’re not using a recipe that’s mine. We’re giving full credit to the lovely chaps over at Live Well, Bake Often for their Baked Pumpkin Donuts with Maple Cinnamon Glaze. Yeah. That’s happening today. For the recipe, click this link, and make sure to follow this excellent blog.

I am grateful for other people to pawn off my baking – we all know I’m not getting any exercise, so donuts are a no-no, but you’ve gotta test your baking before you make other people eat it, so that’s my excuse and I’m sticking to it.

Here’s the stuff…

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We’re following the recipe…(It’s HERE, remember?)

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If you don’t have a pre-mixed pumpkin pie spice in your cupboard, mix together:

  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. ground cloves
  • 1/8 tsp. allspice

We’re baking them now!

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Time to make glaze:

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We’re dipping them in yummy glaze!

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Here’s the end result:

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It turns out that there were a few things I changed: my oven is old, so they baked for about 15 minutes before I was satisfied. I also used roughly 5 tablespoons of milk and 3 tablespoons of maple syrup in a double batch of the glaze, as it’s quite sweet so I’d prefer a thinner layer of it.

I think, next time, I’ll make the batter a little runnier so I can have an slightly more dense donut. The way these turned out, they’re more like donut shaped muffins, but they’re still yummy!

Thanks, guys, for making my birthday a solid one. I love you! ❤

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