Pumpkin Zeppole with Ricotta Cheese

They may not be spooky for Halloween but they are great treats

It may sound strange, but the only way to mess up this pumpkin zeppole, is by using a fresh pumpkin. Like virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results. That really is the trick to this Halloween treat.

If you take a pumpkin, roast it, and scoop out the flesh, it may look similar to the canned stuff, but you’ll be surprised at how little sweetness and flavor it actually has. It sounds like a great way to go, but in reality, it is not. And what about “Sugar pumpkins;” that smaller variety of pumpkin specially grown for cooking? They are definitely better, but still, it’s been my experience that even those don’t have as concentrated a flavor.

Absolutely delicious!!

Yummy!

Cooling off.......

Mixed all together and ready to deep fry. .

Now add the wet ingredients with the dry ingredients.

In an other bowl mix all the dry ingredients together...

In a bowl add all the wet ingredients and mix well...

Absolutely Delicious! 

Hooting Halloween

🎃 👻🎃Happy Halloween to all🎃👻🎃

These cute adorable Halloween owls , I made 48 cupcakes for my grandchildren ,they're made with light chocolate batter and Italian meringue buttercream and all the trimmings that go's with the owls .
Have a Happy and Safe Halloween..

Absolutely delicious!!!

All my grandchildren were very happy!!

Absolutely Yummy!!

We all so went Halloween Pumpkin Picking at the farm for all the families had a fun time for all the children...

Plus the Twins boy

Stout, Rye and Pumpkin Sourdough

This stout, rye, and pumpkin sourdough is pretty wonderful.
Have you ever wondered what to do with leftover pumpkin puree? Me too. You can only drink so many of these.
I hate throwing away food. I had some pumpkin puree in the freezer from making these rolls, so I made this bread! This is perfect for this dilemma because it only calls for a small amount of the pumpkin puree.

                  Absolutely Amazing Delicious!

Beautiful! 

You do not taste the pumpkin at all, yet it softens and mellows the dough. Add a bottle of beer to the dough, and you have this glorious loaf.

  This is perfect for this dilemma because it only calls for a small amount of the pumpkin puree.

This bread takes a couple of days to make, but it is well worth it.

Don't be afraid of the dark crust. The caramelization adds an incredible flavor and crunchiness to this loaf of bread.

Absolutely Delicious! 

By Peter Reinhart's 

Hazelnut Praline Cookies

Thes are crisp and chewy cookies are for the hazelnut lovers but also for everyone else,  they are absolutely delicious. ..P. S. I made 39 cookies by 1 1 / 2 inch each of one batch. The flavor of these cookies are absolutely delicious indeed!

 Cooling them......

 Out of the oven. ...

 Ready to bake at 375F ...

 After the refrigerator weighted each piece 10 grams and rolled like a ball...

 Divide into two parts and wrapped with plastic wrap and in the refrigerator for one hour....

 Grained it to very fine. ....

Broke it up and in the food processor. .

 After in the oven made the caramel sugar and poured on top and let it harden.....

 Drying them and in the oven ......

 Under cold water and peeling the skin. ....

 Water and baking soda and boiling. ...

 Got all ingredients together and weighted them...

Absolutely amazing Delicious! 

From The Baking Bible 

Walnut Levain Bread

This bread is done with a levain and refrigerate overnight for proofing and baked the next day.

Ken Forkish says that you can shape this walnut Levain bread different shapes and sizes,  most people buy this kind of bread in the morning for breakfast and also great with cheese and wine and toast also, bread is delicious on it's own.

                                Amazing Delicious

 Yummy! with cream cheese. ...

 Out of the oven and cooling. ..

 Double in size and ready to bake stright from the refrigerater. ......

Covered with clothes and put in plastic bags...P.S. I forget to refrigerate them overnight. ..

Final  Shaping them and in the baskets. .

 It was ready the next day, forgot to take a picture of fully rise / cut in half and lightly shaped than and rest for 30 minutes. ..

 Refrigerate overnight. ....

 Added the roasted walnuts and did the 3 stretch and folds In 1 1 / 2 hours...

 Mixed the flours and water/ let rest for 30 minutes after added the salt and levain, did the pinch method and  rest for 30 minutes.

 Weighed the levain. .....

 Roasted the walnuts and chopped into small pieces..

 Weighed the salt. ....

 Weighed the whole wheat flour. ....

Final Dough:

Weighed the unbleached white flour..

Mixing the levain an let rise at roomtemperature for 6 to 8hours. ...

 Bottledwater. ...

 Unbleached white flour. ..

 Whole Wheat. ...

 Weighed 100 grams of starter....

Absolutely Beautiful!!

By Ken Forkish!!