One of Us! One of Us!

I’m generally immune to the pumpkin-washed hysteria that grips the popular imagination this time of year. I figure there’s plenty of time for that sort of thing before we see pretty, leafy produce again next spring. Plus, it’s just kinda gross. (I’m looking right at you, pumpkin-flavored coffee.) But our days have been unseasonably cool and I had a delicious roasted ambercup squash for breakfast yesterday, so I felt primed for a little pumpkin dessert. It’s ok, right? I mean, it is October and you do need to know about these before your fall baking gets underway…

I picked up a couple of doughnut pans for baking last year, but the recipes weren’t quite right, so I never shared them here. The larger pan functioned very well, honestly, despite the flavorless batter I filled it with. Actually, the mini doughnut pan worked well, too, but I just don’t have the patience to deal with something so precious for such a minimal output. YMMV. But this outing was a success thanks to this recipe for Gluten-Free Baked Pumpkin Doughnuts from Serious Eats (with just a few minor changes). I gave up on baking with gums a while ago and use ground psyllium husks now, instead. Just a pinch is what the Gluten-Free Girl recommends for this type of baking and it gave me an absolutely perfect result. I brushed the pan with melted coconut oil and used the same in place of the vegetable oil. I wasn’t in the mood for coconut flavor, so I used the organic expeller-pressed stuff from Tropical Traditions, but I’d be curious to see how the flavorful virgin coconut oil works out next time. Because there will be a next time, only with a little more pumpkin spice in the mix. Just a smidge, though. This recipe doesn’t need much noodling.

So forgive the pumpkin post, if you’re not ready for it just yet. But I HAD TO. Now, would it be a terrible thing to have two of these in one day? I suppose I could exercise to make up for it…

Gluten-Free Pumpkin Doughnuts Stack | Minimally Invasive

Almost heaven, New Jersey…?

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Sure, I moan about missing summer, but a sunset like this makes it easier to consider the glass half full — the stripped-down trees guarantee an unobstructed view of any late afternoon glory that comes our way. (As always, click on the images to see the larger view on flickr.)

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An autumn breakfast

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I’m tired of fighting it.

We had snow yesterday (snow, people!), so I’m diving into fall cooking starting with a simple breakfast — acorn squash roasted with cultured butter, brown sugar, cayenne pepper, and a liberal sprinkling of salt. I’ll be restocking my squash supplies over the weekend so this kind of thing is always an option.

Update: I’ve added a recipe of sorts after the jump.

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