Pumpkin spice churros

Too much of a good thing can be …

Think about it,  what is your answer?  Too much of a good thing can be__________?

What category do you fall into?

Too much of a good thing can be  _____________?

… a sure sign that something bad is going to happen.

… scary, nothing ever goes right for me – watch out lightning might strike.

… something that happens to other people,  not me, I have terrible luck.


Too much of a good thing can be ___________ ?

… than I ever dreamed of, I can’t wait to see what is next!

… as easy as deciding “good things” are mine for the taking.

… a sign that you are on to something amazing.

… confirmation that you are just where you are suppose to be.

Too much of a good thing can be …

A reminder that it’s time to take a moment to be thankful for all the good things.

Time to take moment off the red carpet, away from the camera,and make churros with a sick little boy who stayed home from school.

Time to sit quietly and write personal notes to all the people who make your life wonderful.

Too much of a good thing can be WONDERFUL,  it’s all a matter of perspective.  Change your thoughts, change your life …

Pumpkin spice churros
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup water
  • ⅓ cup unsalted butter
  • ½ teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup all-purpose unbleached white flour
  • 3 large organic eggs
  • ½ teaspoon vanilla extract
  • 3-4 cups of canola oil
  • ½ cup organic granulated sugar
  • 1 Tablespoon pumpkin pie spice
  1. In a medium sauce pot bring water, butter, and salt to a low simmer.
  2. Once the butter is completely melted, add in flour & pumpkin pie spice-stir until mixture comes together, begins to roll into a ball,and becomes shiny.
  3. Turn off heat and continue to cook, stirring for an additional 2 minutes.
  4. Remove from heat and allow to cool.
  5. Once cooled but still warm to the touch, stir in eggs and vanilla one at a time until incorporated (you may use a hand mixer or stir by hand vigorously with a wooden spoon).
  6. Place dough into a pastry bag fitted with a medium star tip.
  7. Heat 2-3 inches of canola oil to 375 degrees in large heavy bottom pot, about 3 - 4 cups.
  8. Once the oil is up to temperature, carefully squeeze 3 inches of pastry dough into the hot oil, cutting off each churros by swiping off the dough at the tip with your finger or a knife.
  9. Oil will bubble around the churros vigorously when bubbles begin to die down and churros are golden flip over and repeat, about 1 minute on each side.
  10. Place cooked churros onto paper towel to drain off excess oil and toss in sugar and pumpkin pie spice.
  11. Serve warm


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