Sarah commented on the menu post and asked about the doughnut recipe--I saw it first on Grocery Cart Challenge and have made it a couple of times since. Gayle on GCC linked to the Recipezaar version, but it's been posted other places online as well, sometimes with variations such as using home-mixed spices instead of pie spice. You only need half a cup of pureed pumpkin to make a dozen doughnuts.
The first time I made it, I followed the instructions and squished the batter out of a Ziploc bag. The second time, I used an ice-cream scoop to drop blobs of batter on the pan, then poked a large hole in each blob with the end of a spoon. The holes mostly filled in while baking, but we still got the idea, and it was a whole lot easier.
You could skip the icing drizzle and just call them big pumpkin cookies. Really. I won't tell.
- About Us
- Anne Writes
- Frugal Finds & Fixes
- Charlotte Mason Education
- CM Volume Two Posts
- CM Volume Three Posts
- CM Volume Four Posts
- CM Volume Five Posts
- CM Volume Six Posts
- Crocheting Posts
- Treehouse Gift Giving Guide 2018
- Christmas Countdown with Charlotte Mason
- Capsule Wardrobe for Winter 2020: Sonatinas and Snow
- Wardrobe, Winter's End 2020: All In Your Head