If you follow my blog on Facebook, you may have seen some posts a few weeks ago about me visiting my friend Annie. Yes, that Annie. After countless emails, Facebook messages and texts, we finally got to meet in person over Labor Day weekend. Annie was kind enough to invite me to stay with her for a few days so that we could hang out, cook, bake and eat together. It was absolutely amazing, and just thinking about it makes me wish I knew when we’d be seeing each other again. I’m sure you know this already, but Annie is pretty awesome. Not only did we spend plenty of time together in the kitchen, Annie took me to one of her favorite restaurants for a phenomenal dinner and scheduled us some relaxation time in the form of side-by-side pedicures. I even got to meet Shanon, another food blogging pal and Annie’s real-life friend, while I was there. Though you’re probably sick of me saying this, food blogging has created some wonderful friendships for me. Annie has been a friend through joyous and difficult times. I feel lucky to call her a friend, and I’m thrilled that our schedules worked out so that we could finally meet.
This week, Annie and I will both be posting the recipes that we made together while I was visiting. First up are these pumpkin doughnuts, which we made just a few hours before my plane ride home. It had cooled off significantly that day, and we baked these with the fall air coming through open windows. It was perfect. It just so happens that we’re both bad about not reading through directions before starting a recipe, and Annie noticed shortly before we were about to begin this one that the dough required a few hours chilling time in the refrigerator. So we started right then and ended up freezing the dough instead. The doughnuts were delicious, and Annie even packed up some for me to bring home to Eric. I generally prefer yeasted doughnuts, but these cake doughnuts, filled with pumpkin and fall spices, were enough to make me rethink that preference. We rolled half in cinnamon sugar and dipped the other half in a powdered sugar glaze, and I’m still not sure which I liked better. These were best the day they were made, but Eric and I enjoyed them almost as much the next day.