Maple Iced Pumpkin Spice Mini Donuts


These tiny maple glazed donuts are the perfect treat for your harvest party. Happy Haunting! ~Amy

These tiny maple glazed donuts are the perfect treat for your harvest party. Happy Haunting!
~Amy

Donuts:

3 tbsp butter, softened
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup pumpkin puree
1/4 cup sour cream
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 ¼ tsp pumpkin pie spice
¼ tsp salt

In a small bowl, whisk together dry ingredients. Set aside.

In a medium sized mixing bowl, beat together butter and sugars.
Add eggs, beat until smooth.
Add pumpkin puree and sour cream, blend until smooth.
Stir in dry ingredients, mix well.

Heat iron, and cook according to manufactures instructions.

Cool and dip into icing.

Maple Cream Icing

1/8 cup butter
1 cup powdered sugar
1 tbsp. milk, or more
1/4 tsp maple extract

In a small bowl or sauce pan, melt butter in microwave or over the stove top. Whisk in remaining ingredients until smooth. Add additional milk to reach desired consistency.

Makes 2-3 dozen donuts

Recipe by Amy Richardson

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Sugared Pumpkin Spiced Beignets with Warm Cinnamon Vanilla, Maple Cream, and Rich Chocolate Dipping Icing


Beignets sound like they would be hard to make, but these are easy and so delicious! A truly heavenly indulgence. Happy Autumn! ~Amy

Beignets sound like they would be hard to make, but these are easy and so delicious! A truly heavenly indulgence. Happy Autumn!
~Amy

Sugared Pumpkin Spiced Beignets with Warm Cinnamon Vanilla, Maple Cream, and Rich Chocolate Dipping Icing

Beignets:

1/2 tsp yeast
1/4 cup warm water
1/3 cup sugar
2 tbsp butter
1/2 tsp salt
1/2 cup heavy cream
1/2 cup pumpkin purée
1 egg
1/2 cup boiling water
4 cups flour
1/4 tsp cinnamon
1/8 tsp ginger

In a small bowl soften yeast in warm water, about 5 minutes.

Using an electric mixer fitted with the dough attachment combine sugar, butter, salt cream, pumpkin purée, egg, boiling water, cinnamon, and ginger. Add softened yeast and flour continue to mix until dough starts to form a ball and is smooth.

Cover and let rest for 1/2 hour. Roll out 1/4 inch thick onto a lightly floured board. Cut into desired shapes. Cover with a towel and let rest for 1 – 1 1/2 hours.

Heat oil to 350 degrees
Cook in small batches 2-3 minutes or until both sides are golden brown. Remove from oil with tongs and place on a paper towels to drain.

Dust with powdered sugar and serve immediately. Serve with dipping icing if desired.

Makes about 2 dozen

Cinnamon Vanilla icing

1/8 cup butter
1 cup powdered sugar
1 tbsp milk, or more
1/4 tsp vanilla
1/8 tsp cinnamon

In a small bowl or sauce pan melt butter in microwave or over the stove top. Whisk in remaining ingredients until smooth. Add additional milk to reach desired consistency.
Place in butter warmer if desired.

Maple Cream Icing

1/8 cup butter
1 cup powdered sugar
1 tbsp milk, or more
1/4 tsp maple extract

In a small bowl or sauce pan melt butter in microwave or over the stove top. Whisk in remaining ingredients until smooth. Add additional milk to reach desired consistency.
Place in butter warmer if desired.

Rich Chocolate Icing

4 oz good quality chocolate, milk or dark, broken into small pieces
1/2 cup whipping cream

In a small saucepan, heat cream to almost boiling. Remove from heat and add chocolate. Let rest for about 5 minutes, slowly stir until smooth. Add additional cream to reach desired consistency.
Place in butter warmer if desired.

Recipes by Amy Richardson

Pumpkin Cream and Ginger Snap Mocktail


My mom says this tastes like pumpkin pie in a glass, delicious! Perfect for a party, or just a sweet indulgence.  ~Amy

My mom says this tastes like pumpkin pie in a glass, delicious! Perfect for a party, or just a sweet indulgence.
~Amy

Pumpkin Cream and Ginger Snap Mocktail

1/2 cup half and half, chilled
1-2 tbsp Torani Pumpkin Pie Syrup
2 drops yellow+ 1 drop red food coloring if desired
Crushed ginger snap cookies
Sweetened whipped cream
Cinnamon sticks for garnish
Karo syrup

To rim glass:
Lightly go around the top edge of the glass with karo syrup. Place crushed cookies on a plate. Dip rim into cookies pressing as you turn. Set aside.

In a small cocktail shaker or 1 cup measuring glass, place half and half, pumpkin syrup, and food coloring. Shake or stir until it is well blended. Pour into glass, top with sweetened whipped cream, and garnish with a little crushed cookie and cinnamon stick.

Makes 1 individual serving

Recipe by Amy Richardson

Baked Goat Cheese, Pumpkin, and Fresh Sage Dip with Rosemary Crackers


imageBaked Goat Cheese, Pumpkin, and Fresh Sage Dip with Rosemary Crackers

1 11.5oz Whipped Philadelphia Cream Cheese
5 oz goat cheese, crumbled
1/4 cup sour cream
2 tbsp mayonnaise
1 cup pumpkin purée
1/4 tsp nutmeg
Fresh cracked salt and pepper
3-4 sage leaves, snipped
Rosemary crackers, store bought

Place all ingredients into a medium sized bowl. With an electric mixer, beat until smooth. Pour into small baking dish, cover with foil and bake for 40 minutes or until bubbly. Garnish with goat cheese crumbles and fresh sage leaves if desired.
Serve with crackers.

Makes about 2 1/2 cups

Recipe by Amy Richardson

Baby Greens, Goat Cheese, Cranberries and Pecans with Pumpkin Cornbread Croutons and Creamy Pumpkin Sage Dressing


Baby Greens, Goat Cheese, Cranberries and Pecans with Pumpkin Cornbread Croutons and Creamy Pumpkin Sage Dressing

Salad:

Baby Greens
Dried Cranberries
Crumbled Goat Cheese
Pumpkin Cornbread Croutons, Trader Joe’s
Candied Pecans

Dressing:

1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
4 tbsp pumpkin purée
1/8 tsp nutmeg
1-2 sage leaves, finely snipped
Cracked pepper and Sea Salt

In a small bowl, whisk together all ingredients. Chill until ready to use.
Keeps refrigerated for up to two weeks.

Recipes by Amy Richardson