Daring Bakers October Challenge: Doughnuts

Our October Daring Bakers Challenge was hosted by Lori of Butter Me Up. I was really excited when the challenge was announced because I love a good doughnut. She presented a few different recipe options, and I (of course) chose the pumpkin doughnut from Bon Appétit.  October has been a pretty busy month, so I didn't get around to frying up the dough until late last night.  Because it was late, and I was sleepy I misread the temperature and fried my doughnuts 200 degrees under the directed temperature. Oops. Not to worry, the doughnuts turned out just fine, but I'm curious how different the texture would be had I fried them correctly. Also, I'd add a little more of every spice.

Roasted Pumpkin Seeds

Some pumpkins, like the Venus fly trap, are carnivorous plants

TWSF carved our 22lb pumpkin over the weekend and decided to depict the eating habits of the rare cannibalistic rural Virginian species of  pumpkin. We were left with a bunch of seeds after the carving and decided to make roasted pumpkin seeds because at TWSF we never let a unique cooking opportunity pass us by.

Ingredients
One Pumpkin
2 teaspoons melted butter
Salt to taste

Directions
1. Scrape the innards from the pumpkin and separate the seeds from the guts.
2. Rinse the seeds under water in a colander.
3. Let the seeds dry on a paper towel
4. Preheat the oven to 300 degrees.
5. Toss seeds in a bowl with the melted butter and salt.
6. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.

It's a pumpkin eat pumpkin world

Family Apple Picking at Carter Mountain

While Chuck enjoyed the weekend in New York City with his college buddies, I spent some time apple picking with my family in Charlottesville. My parents and I were visiting one of my brothers at JMU (the best school ever). Rather than spending another day walking around campus, we thought apple picking would be the perfect way to spend some of quality family time (how every college freshman wants to spend a Saturday afternoon). We found Carter Mountain Orchard online, hopped in the car and started our adventure.

Pumpkin Whoopie Pies with Maple Marshmallow Filling

I recently learned that not everyone knows what a whoopie pie is. My Boston friends would be shocked, as we all grew up on the delicious treat. After living in the DC area, I found that many parts of the country, however, do not grow up eating whoopie pies. It really is a shame, considering how amazing they are. Whoopie pies are similar to a cookie/cake sandwich. Typically, they are made with chocolate cake as the “bread”, and white cake frosting for the crème filling. Many varieties of whoopie pies can be made, including these pumpkin whoopie pies with maple marshmallow filling.