First world problems for food bloggers: having leftover ingredients and not exactly having the adequate fridge space to keep them in. Which is why I feel for Cheapermonday when she said that she’s been looking for a way to getting rid of a glob of pumpkin puree that’s just lounging around the kitchen - I’ve been meaning to do the same since the pumpkin bonanza a few days ago. In any case, this is how I got rid of my stash, and I hope she too will find a way.

Pumpkin Churros:

[ 1/2 cup water (+ 2 more tablespoons, if needed) + 1/2 cup pumpkin puree + 2 tablespoon vegetable oil + 1 cup all purpose flour + 1/2 teaspoon salt + 1/2 teaspoon ground cinnamon + 1 tablespoon brown sugar + enough vegetable oil for deep frying ]

Heat water, pumpkin puree, and oil until it comes to a boil.   

Mix flour, sugar, salt and cinnamon in a mixing bowl.

Remove pumpkin mixture from heat and mix (using a spatula or mixer) into flour quickly until well incorporated.  Mixture should be smooth (add more water if it’s lumpy or a little dry).

Heat the oil for frying. 

Spoon mixture in a pastry or ziplock bag fitted with a star tip.  Squeeze strips of dough into hot oil. 

Cook until golden brown, making sure to stir occassionally so that the churros doesn’t stick together.  

Drain, roll in cinnamon sugar. 

Cook’s note:

At this stage, you can just serve these as they are while they’re warm and they’ll be pretty good, but

you can also choose the option to go ahead and make a little pot of Chilli-Chocolate sauce to dip these in - it’s your call.

Chili-Chocolate Sauce:

[ 4 ounces of semisweet chocolate + 2 tablespoons heavy cream + 1 teaspoon chili powder ]

Combine chocolate, cream and chili pepper in a heavy sauce pan.

Cook over very low heat until all the chocolate is melted and the mixture is smooth.

Serve warm with the churros

Enjoy!

The “D9s”, then I would make…

This summer I had a chance to meet up with 4 of my old friends. We had our fun and things, but it didn’t feel complete because we weren’t all there. So if I were to meet up with all of them at some point, this is what I would make to eat with them. Just because. 

Spanish Churros

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

:)