Jill and I had a great time this past weekend at the US Cellular World Food Festival in Des Moines, Iowa. We made lots of new friends and got to catch up will some old ones too. Thank you to everyone who bought our book and came out to our presentations.
We got lucky and was assigned a tent next to Beaverdale Confections. Can you say homemade marshmallows in 8 different flavors, fresh fudge, hot from the oven Smores! We went into sugar overload by Saturday night. Tom, the owner, was just as funny as he was kind. He kept us laughing while feeding us unbelivable amounts of chocolate throughout the three day weekend. Jill and I highly recommend a trip to Beaverdale Confections ASAP.
We did do some work at the festival. We hosted three demonstrations at the Meredith Food Pavilion. The Sunday presentation was one of our favorites – Applesauce & Pumpkin Spice Drop Doughnuts. We had planned on doing only one kind of doughnut, but in true Two Chicks fashion we decided last minute to add one more flavor to the mix. The Pumpkin Spice Drop Doughnuts were a hit! The recipe is not in our book, so we’ve decided to go ahead and put it up on our website. Let us know what you think.
Your favorite Chick from the South – Jamie
1 cup sugar
2 tablespoons cinnamon
1 teaspoon nutmeg
48 ounces of vegetable oil or shortening for frying
4 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
1 cup plain applesauce
1 12oz. can pumpkin puree
1 cup sugar
½ cup brown sugar
3 tablespoons canola or vegetable oil
1 teaspoon vanilla
½ cup milk
- Place two wire racks over a large sheet pan. In a small paper bag or mixing bowl, combine topping ingredients; set aside.
- In a deep fat fryer or heavy-bottom skillet, heat oil to 350°F.
- In a large bowl, sift together the flour, baking powder, pumpkin pie spice, and salt; set aside.
- In another large bowl, combine eggs, sugar, brown sugar, canola oil, vanilla, and milk. Whisk well; set aside
- In an extra-large bowl, combine applesauce, pumpkin puree, and baking soda. Add flour and egg mixtures alternately in one-third increments, adding one third of the flour mixture last. Mix gently after each addition.
- Using a #40 scoop or spoon, carefully drop tablespoons of dough into the hot oil. Allow plenty of space between each doughnut. Fry doughnuts for 2 minutes, then using a slotted spoon, turn doughnuts over and fry for another 1 ½ – 2 minutes, or until doughnuts are deep amber brown. Remove doughnuts from fat; drain and cool on prepared racks for 2 to 3 minutes. Roll doughnuts in Topping mixture. Serve warm.
Makes: 60 doughnuts
Tip: Do one test doughnut. Fry the doughnut for 3 minutes, pull it out of the hot oil, and break it open to make sure it is thoroughly done. Continue testing until cooking time is correct.