Witches, goblins, and elves are not what makes Halloween exciting. For me, it’s the pumpkin harvest. For about six years now I’ve been trying to grow a pumpkin in my backyard. I’ve tried fertilizers, all types of seeds, and different soils but nothing ever seems to work. The furthest I’ve ever gotten is a vibrant yellow flower that eventually shrivels and dies. It’s upsetting when you put so much work into something and then it fails, but year after I year I keep on trying to grow a pumpkin.

That’s why when I see pumpkin growing competitions around Halloween I stare in awe at the television, wondering how the farmer grew such a heavy, beautiful pumpkin. What I find even more fascinating is how carvers can take these orange wonders and create three dimensional sculptures from them. So long jack-o-lanterns, meet puss in boots with life-like whiskers.

Pumpkins are just so interesting. Not only can you grow them until they weigh hundreds of pounds, not only can you sculpt them, but you can also use them to make fabulous pies and tarts. In fact, you can hollow out small pumpkins and use them as bowls for soup during a dinner party! That’s why when I used to go trick-or-treating I didn’t go for the candy, I went to go see the beautiful pumpkins; they were simply works of art in my neighbourhood.

This churro recipe is much better than a lot of the recipes that I’ve tried in the past because it has eggs in it. Without the eggs the inside of the churro is not soft and delicate, but crunchy. Trust me. You’ll love this recipe.