I got my hands on some pumpkins much too early for a traditional Thanksgiving pumpkin pie, but… whatever! Let’s do it anyway! Also I forgot to take process pictures because I’m an amateur blogger now 🙁 Oh well.
Cut pumpkin(s) in half, remove seeds, and roast flat-side-down for about 20 minutes in a 400 deg oven, until soft. Let cool.
Separate flesh from skin and mash with a fork. Measure out filling weight needed.
7 oz pumpkin (roasted)
7 oz sweetened condensed milk
1 large egg
big dash cinnamon
small dash nutmet
small dash allspice
small amount grated fresh or powdered ginger
Mix all ingredients together until uniform. Pour into par-baked pie pan(s).
Bake at 400 deg for 5 minutes, then turn oven down to 350 deg for remaining bake time (ranges from 20~40 additional minutes). If crust is getting too toasty, tent with foil.
I had a Costco double chocolate chip muffin last weekend for the first time in multiple years, and it was so nostalgic that I needed more. But not 12 more. I tried to search on Google for a copycat recipe, but they all started from box cake and instant putting, which is just too much work for me.
Instead, I started from my ever-so-reliable moistest chocolate cake recipe, bumped up the flour by 1/4 c, and added 1/2 c of cocoa powder covered chocolate chips. I baked it in a parchment-lined loaf pan, since I don’t have larger muffin tins, but will say that it was an absolute hit. The loaf pan took over an hour to bake through, so I may try a cake pan next time.
Will definitely make again! Sorry no pics – disappeared into our bellies in a quick minute.
This is off-season, but that’s what I get for archiving a bunch of half-finished posts. Well, you get what you get, readers! (All two of you. Hi.) To be honest, I feel like these muffins were too moist. Maybe I should have baked them a little past set. I mostly needed to find something to use up my overripe strawberries with, so found this recipe. Will probably try something else next year. (Or buy fewer baskets of strawberries…)
Ok obviously a few weeks late, but this can still be a reference for next year, right? ‘Tis the season to-eat-cookies, fa-la-la-la-la, la-la, la-la! We had a tradition of making unfrosted gingerbread cookies when I was younger; the taste of these is very similar, but without the need to chill the dough. Much more convenient for sure. This dough work probably work well for a house too, since it doesn’t rise much at all. For a house, I’d recommend rolling dough out a bit thinner for easier handling.
I had to make these cookies twice in two weeks because I accidentally ate them all before Stanley had a chance to try them, and I felt bad (read: wanted to eat more also) so I made them again. 🙂 Absolutely no complaints. I have a feeling these’ll be on my regular rotation from now on.
Longest blog post title ever, but there’s not really a simpler description for this cake I made for Rose’s birthday this year. Which obviously dates this post to basically two months delayed, but um, better late than never? This was definitely one of my best cakes of the year. Look at that beautiful lavender color of the frosting – so pretty! And I swear it was tasty to boot, we have witnesses.
Ok, I’ll be honest. I bought two giant bags of fresh cranberries… for Thanksgiving. It’s June now, and I finally took second crack at the half bag still in my freezer. Quite happy to report cranberry useage a success! Also special guest hands: Heather!!
Berry season is among us!!! Funny thing is, I never used to like blueberries, and now I blink and my snack bowl is empty. I think of them as the most superior among all berries, perhaps even higher-rated than strawberries, because they don’t have leaves to cut off. Rinse and consume, so simple and delicious. But here’s another option: put in something like 10 minutes of effort and come out with this fresh blueberry pie.
I want to make macarons again, so I dug around for a recipe that would get me a bunch of extra egg whites. Enter: David Lebovitz’ lemon tarts. Note that these are definitely not lemon bars, which have a sticker, stiffer texture, but more like tarts with a soft, smooth filling.
I’m feeling pretty uninspired on the baking front these days, to be honest. Been nursing cold symptoms for a few weeks, and work has been busy, plus we’ve been working on getting our new house all put together… which means I’ve been prioritizing naps over chocolate these days.