Sarah was very kind to do today’s post for me. I asked her knowing 100% that she would give me something divine and she didn’t disappoint. She has a great site called Crispy Bits and Burnt Ends. You have to go and have a look and drool at the many recipes and gorgeous photos she has on her site. We met each other awhile ago and have helped each other down this new path, exploring and learning as we go. I am very happy to have Sarah here today doing a guest post for me. I now give you Sarah!!!
Happy Friday everybody! I am so happy to be guest posting for Tara today. I am Sarah from Crispy Bits &Burnt Ends.
Tara and I met first met each other through a blogging community that no longer exists. I saw her beautiful photos and sent her an email asking if she had any suggestions for a newbie blogger/photographer like me. She responded immediately with tips and suggestions. Currently Tara and I are part of another blogging community called #SundaySupper. I guess that means we can call each other work colleagues since blogging is a full time job.
As you all know Tara is in Toronto currently for the Mott’s Event she won. I am so happy for Tara and hope she is enjoying herself! You deserve it Tara!
This is a little recipe that takes minutes to make and it’s perfect for the fall. My fiancé personally has requested I make him pumpkin doughnuts since the beginning of fall and I finally obliged. It comes together in minutes and tastes oh soooo good right out the oil.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 tablespoons butter (softened)
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk
- ¾ cup pumpkin puree
- Vegetable oil for frying
- Mix flour, baking powder, salt and the spices in a large bowl and mix.
- In another bowl cream the butter and sugar together until well incorporated. Add egg, vanilla extract, milk, pumpkin puree and mix for another 1-2 minutes. Slowly add the dry ingredients to the wet ingredients.
- Heat vegetable oil on medium low for about 10 minutes which is how long it takes to make the batter. I don’t have a candy thermometer so I don’t know what the exact temp was but don’t burn your oil. Spray an ice cream scooper and scoop batter into oil.
- Deep fry for 1-2 minutes on each side.
- Sprinkle with cinnamon/sugar or powdered sugar or cocoa powder and serve.