Pumpkin Pie Spice Mix

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix all ingredients.  Store in an airtight container in a cool, dry place for up to 6 months.

Makes 2 1/2 tablespoons.

From Taste of Home blog

French Honey Crullers

For the crullers:

1 cup water

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons confectioners’ sugar

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice mix

1 cup all-purpose flour

3 large eggs

1-2 large egg whites (or 1 extra large egg white)

Vegetable oil for frying

For the glaze:

1 teaspoon lemon juice

1 1/2 cups confectioners’ sugar, sifted

2 tablespoons honey

3-4 tablespoons milk

Make the crullers: 

In a heavy-bottom saucepan (preferably nonstick), bring the water, butter, sugar, pumpkin pie spice mix, and salt to a brisk boil.  Immediately add the flour, and whisk until it is completely incorporated.  Keep stirring over low-medium heat for about 3-4 minutes; remove as much moisture as possible for a fluffier pastry later on.

Transfer the dough to the bowl of an electric mixer.  Use the paddle attachment to stir the dough for a minute to quickly cool down the dough.  Set the speed to medium and add one egg at a time.  Don't add the next egg until the first one is completely mixed.  Repeat the process with the remaining egg.  Add one egg white and blend until the dough becomes smooth and glossy.  If it's not getting smooth and glossy, add the other egg white; if it starts to become glossy with just 1 egg white, don't add the second.

Transfer the dough to a large pastry bag with a large star tip.  Heat the oil to 370 degrees in a deep saucepan.  Cut about 16 3x3-inch squares out of parchment paper.  Oil or butter each square on one side. 

Pipe a ring of dough onto each square.  Place cruller and paper into hot oil.  The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling.  Flip cruller once, and fry until light brown (about 2-3 minutes).  Cool on a wire rack.

Make the glaze: 

Combine all the honey glaze ingredients in a medium bowl and whisk until smooth.  Dip the top half of each cruller into the glaze.  Let the glaze harden with a cookie sheet under the wire rack to catch the drippings.  When the glaze has hardened, re-dip for a thicker glaze, if you prefer. 

Crullers taste best served on the same day.  Store remaining crullers in an airtight container at room temperature for up to 3 days.

Makes 15-18 crullers.

From Little Spice Jar blog

Black Bean Sopes

1 cup instant masa harina, plus more as needed
1/2 teaspoon kosher salt
Hot water
3 tablespoons unsalted butter, at room temperature
Vegetable oil for frying
1 cup Salsa Madre black bean puree (or see note below)
1 avocado, diced
1 cup cherry tomatoes, diced
1/2 lime
Salt and pepper to taste

Combine the masa harina and salt in the bowl of a stand mixer with the beater attachment.  With the mixer on low speed, slowly pour in 3/4 cup hot water until the mixture forms a dough.  It should be moist and tacky but not sticky or dry.  If it's sticky, sprinkle in a little more masa harina and mix to combine; if it's dry, pour in a tablespoon or so more hot water and mix to combine.  

When the dough feels right, turn the mixer to medium-high speed, pinch off a small piece of butter, and drop it into the dough, beating until it disappears before dropping in another piece.  When all the butter is in the dough, turn the mixer to high and beat for another minute, until the masa dough is very fluffy.  Check to see if it has remained slightly tacky but not sticky or dry; beat in more masa harina or water if needed to correct it.

Using a small cookie scoop or large tablespoon, form the masa into eight equal pieces.  Pat each one into a 3-inch disk.

Pour 1 tablespoon of the oil into a large skillet over medium-high heat.  When it shimmers, add as many of the masa disks as will fit without overcrowding.  Cook until very lightly browned, 1 minute per side, then remove to a plate and let cool slightly.  While they're still pretty hot but you can (barely) handle them, pinch the edges of the masa disks all around, turning them to form a rimmed basket shape.

Pour enough oil into the skillet over medium-high heat to come up to 1/2 inch.  When the oil shimmers, add enough of the masa boats (sopes) to fit without overcrowding and fry until crisp, 2 minutes per side.  Transfer to a paper-towel-lined plate.

Mix together diced avocado and cherry tomatoes, squeeze lime half over the mixture, and season to taste with salt and pepper.

Scoop 2 tablespoons of the black bean puree into each of the sopes, then top with avocado and tomato mixture.  Serve while hot.

Makes 8 sopes.

From Cool Beans by Joe Yonan with minor change

Note: If no Salsa Madre on hand, puree 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed, with 1/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, and just enough water or bean cooking liquid to help the blender blades turn, then blend until smooth.

Salsa Madre (Black Bean Puree)

1 pound dried black beans, rinsed
Water
3 bay leaves
1 teaspoon fennel seeds
1/2 white onion, with peels and roots
1/2 head garlic, with peels and roots
1/4 cup plus 1 tablespoon kosher salt

Combine the black beans with quarts of water in a Dutch oven or heavy stockpot over high heat.  Add the bay leaves, fennel seeds, onion, and garlic.  Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are very tender, 2 to 3 hours.

While the beans are cooking, make the salt brine: combine 1 quart water with the salt and whisk until the salt is completely dissolved.

When the beans are tender, remove from the heat.  Pour them through a fine-mesh strainer, reserving all the cooking liquid and aromatics.  Add the beans to the brine and let them sit for at least 1 hour.

Drain the beans thoroughly, discarding the brine, and combine them in a blender with 1 cup of the cooking liquid and the bay leaves, fennel seeds, onion, and garlic from the pot.  Puree until smooth.  Add a little more cooking liquid if needed but only enough to help the blades turn.

The puree can be refrigerated in an airtight container for up to 1 week, or frozen for up to 6 months.

Makes about 5 cups.

From Cool Beans by Joe Yonan

Note: Sandeep likes this better with cumin and coriander added.  Brown ground cumin and coriander in a bit of oil for a few minutes, then add some of the salsa madre and stir for a few more minutes.

Sweet Corn and Cheddar Pie

2 tablespoons butter (plus extra for the dish)

1 cup finely chopped yellow onion

1 finely chopped red bell pepper

1 medium garlic clove, minced

4 cups fresh or thawed corn kernels (6 large ears)

2/3 cup milk

2 cups (about 8 ounces) grated Cheddar cheese

3/4 cup panko or other bread crumbs

1 teaspoon kosher salt

3/4 teaspoon ground pepper

3 tablespoons chopped fresh chives (optional)

3 eggs

Heat oven to 375 F and put rack in middle position or a little above.  Lightly butter a standard-sized pie dish.

Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.  Add onion and bell pepper and cook for about 4 minutes, until slightly browned at the edges.  Turn heat down to medium, add garlic, and cook for 2 to 3 minutes, until garlic is fragrant but not browned.  

Combine onion mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and chives.  After stirring, add eggs and mix well.  Pour mixture into prepared pan.

Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with 1/4 cup panko, 1/2 cup cheese, 1/2 tablespoon chives, and a pinch of salt and pepper.  Sprinkle over the pie filling.  Bake for about 35 minutes, until slightly puffed, set, and beginning to brown.  Cool 5 to 10 minutes before serving, topped with more chives if desired.

The baked pie keeps well for a couple of days or more.

From Natural Comfort Kitchen blog, with minor change

Soft Chocolate Chip Cookies

1 cup cold butter, cut into small chunks

1 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla (optional)

2 eggs

1 1/2 cups cake flour

2 cups flour

1 teaspoon cornstarch

3/4 teaspoon baking soda

3/4 teaspoon salt

3 cups chocolate chips

Heat oven to 410 F.  Line cookies sheets with parchment paper.

In the bowl of an electric mixer, cream together the cold cubed butter, brown sugar, and sugar for 3 to 4 minutes or until creamy.  Add vanilla and then eggs, one at a time, mixing well after each addition.

Stir in both flours, cornstarch, baking soda, and salt.  Mix until just combined (don’t over-mix).  Stir in chocolate chips.

Separate dough into 16 3-oz balls and place on cookie sheets.  Bake for 8-10 minutes or until golden brown on the top; don't overbake, as you want the insides to remain gooey.  Let them rest on the baking sheet for 15 minutes to set.

Makes 16 cookies.

From 5 Boys Baker blog

Donut Glazes and Cinnamon Sugar

Vanilla Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2-3 tablespoons milk

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients until silky and smooth.  If you want it thinner, add a little more milk.  Store the icing at room temperature in an airtight container for 2 weeks.

Maple Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2 tablespoons milk

4 tablespoons maple syrup

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients until silky and smooth.  If you want it thinner, add a little more milk.  Store the icing at room temperature in an airtight container for 2 weeks.

Cinnamon Sugar:

1 cup (225 g) sugar

2 tablespoons cinnamon

Combine sugar with cinnamon in a medium bowl.  Dip donuts into cinnamon sugar while still warm.  Cinnamon sugar can be covered and stored for up to 2 years.

Chocolate Donut Glaze:

1 1/2 cups (172 g) powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk

1 teaspoons pure vanilla extract

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  Add a bit more milk if needed.  Dip doughnuts in chocolate glaze and let rest to harden slightly.  Store the icing at room temperature in an airtight container for 2 weeks.

From Gemma's Bigger Bolder Baking blog