Welcome to Sophistimom’s post. Today, nine favorite food, craft & lifestyle bloggers await behind nine haunted houses with an array of holiday treats created just for you. At the end of this post, you will find two of these mystery houses. To join in the holiday fun, simply click on one of the buttons and you’ll be linked to the next home on the block. You can also discover all of the Trick-Or-Eat contributors and find direct links to their posts at www.Trick-Or-Eat.com. Happy Halloweening!

You Came To The Right House! Come On In, We’re Having A Doughnut Party!

In New England, where I come from, only friendly spirits roam our antique houses’ halls. Pierre of Kitchen Scraps did a lovely job on my house, didn’t he? It’s a Cape Cod with nothing spooky or creepy—just the way I like to celebrate Halloween. I love the way he made the windows glow! If I could live in any house, I would dream up something like this.While you’re stopping by for Trick-or-Eat, help yourself to this recipe for pear beignets with cardamom crème anglaise. They are worth dying for—well, maybe not, but definitely worth smelling your whole house up with deep frying oil. When I knew I’d be making them, I invited friends over and tried out four other recipes for doughnuts. We had glazed French cruellers, Pumpkin Poppers, Citrus Twists, and Vanilla Bean Boston Creams! Come back everyday this week when I will post each of the recipes.Thanks for stopping by, and enjoy the rest of the Trick-or-Eat fun!

Pear Beignets

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 8 cups vegetable oil
  • 2-3 Bartlett pears
  • 3 cups (450g) flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1 1/2 — 2 cups sparkling apple cider

1. Fill a medium sized paper bag with granulated sugar, cardamom, and nutmeg. Set aside. Fill a large, heavy bottomed pot with oil and set over medium-high heat. While oil comes to 350-375 degrees (180 degrees celsius), prepare the pear slices and batter.

2. In a large bowl, whisk together flour, baking soda, and salt. Remove 3/4 cup of the mixture and place in a shallow dish such as a pie plate. Set aside. Make a well in the remaining flour mixture and pour eggs, butter, and cider into the well. Stir with a fork, slowly incorporating all the flour from the sides of the well.

3. Slice pears 1/3 inch thick. Working with two slices at a time, dredge the pears in the reserved flour mixture and tap off excess. Dip in batter and carefully lower into the hot oil. Use a slotted spoon, and cook the beignets for up to 2 minutes on each side. Remove from the oil when both sides are cooked and golden brown.

4. Place beignets on paper towels for a minute to cool slightly, then transfer, one at a time, and gently shake in the paper bag filled with sugar and spices. Serve with crème anglaise.

cardamom crème anglaise

  • 1 1/3 cup heavy cream
  • 2/3 cup milk
  • 1 vanilla bean
  • 1 teaspoon ground cardamom
  • 1/3 cup sugar
  • 5 large egg yolks

1. In a medium saucepan set over medium heat, combine cream, milk, vanilla bean, and cardamom.

2. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until thick and light yellow. When the milk mixture comes just to a boil, ladle in about a 1/2 a cup of the hot liquid, and while whisking, add to the egg yolk mixture. Add the contents of the bowl back into the sauce pan, and return to the stove.

3. Set the heat to medium low, and with a wooden spoon, stir the mixture constantly until it starts to steam, and the mixture coats the back of a wooden spoon. Set a sieve over a glass bowl and strain the mixture. Cover with plastic wrap and cool. When the bowl is no longer hot, transfer to the refrigerator until ready to serve.

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