Carla Halls Pumpkin Beignets With Caramel Dipping Sauce Food

PUMPKIN BEIGNET RECIPE

Steps:

• Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
• In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
• Pour in the activated yeast and mix.
• Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
• Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
• Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
• While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
• On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
• Working in batches fry the beignets until golden brown, about 1 minute on each side.
• Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.

CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, ¼ tsp salt, and lemon or lime zest. Set aside. Combine flour, ¼ tsp salt, and baking powder. Set aside. In a medium saucepan, combine water, milk, and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.) Heat oil in a deep pot to 350°F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce. For Caramel Dipping Sauce Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving. Kitchen Counter Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Beignets 1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. Combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and zest. Set aside. 2. Combine flour, 1/4 tsp salt and baking powder. Set aside. Combine water, milk and butter in a medium saucepan. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. 3. Add eggs, 1 at a time, and mix until smooth. Stir in pumpkin mixture. (Batter may be made 1 day ahead. Mixture will be loose.) 4. Heat oil in a deep pot to 350ºF or use a deep fryer (fill 2/3 with oil.) Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. Remove beignets with a slotted spoon. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with powdered sugar. Serve alone or with sauce. Caramel Dipping Sauce 1.Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt stir vigorously with a wisk or wooden spoon. Stop stirring when sugar comes to a boil. 2. After sugar crystals have melted (and sugar is dark amber in color). immediately add butter to pan. Whisk until butter has melted, then remove from heat. 3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to two weeks. Warm before serving.

CARLA HALL'S PUMPKIN CHOCOLATE CAKE RECIPE

Steps:

• steps ingredients per step instructions. 2 cups sugar 1 cup vegetable oil 4 large eggs For the Pumpkin Cake: Grease and flour two 9-inch round layer cake pans. 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3 teaspoons pumpkin pie spice 1 teaspoon salt 2 cups pumpkin puree Preheat oven to 350 degrees F. 4 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoon pumpkin spice 2 cups mascarpone 1 cup pumpkin puree (strained of excess liquid) 2 teaspoons salt Combine sugar, vegetable oil, and eggs in a large mixing bowl and mix well. Whisk dry ingredients in a separate bowl. Stir the dry into the wet ingredients until just combined. Fold in the pumpkin puree. Divide batter between the two cake pans. Bake for 35 to 40 minutes. Rotate pans half way through cooking. When a toothpick comes out clean, the cakes are done. Let cool for 5 minutes and then turn cakes out onto cooling racks. For the Mascarpone Filling: While the cakes are cooking make the filling. 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate (chopped into small bits) 1/2 teaspoon vanilla extract Beat the mascarpone and the pumpkin puree until blended, and then add the pumpkin spice, salt and powdered sugar. Mix at a high speed until blended, about 1 minute. Once it's fully combined add the vanilla and beat for another 30 seconds. Once the cakes have cooled completely, cut through each cake horizontally with a serrated knife (there will now be four round of cake to work with). ginger snaps (crushed for garnish) Spread the filling evenly between the layers (3). Once assembled, transfer cake to a cake stand with parchment paper lined around the edges (to keep the cake stand clean). For the Dark Chocolate Ganache: Make the ganache in a small saucepan. Combine the corn syrup and heavy cream and bring to a simmer. Add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. Pour over the cake. Garnish with crushed ginger snaps.Once the ganache is set, remove the parchment.