I don’t have a recipe because I tend to make cheesecake and soup, but there are two standard sized cans of pumpkin, so which size?
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I made this last month as a loaf, not muffins (just increase bake time):
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I second the towering pumpkin bread. That thing is delicious. It was delicious even when I accidentally added garam masala and made weirdly savory pumpkin bread. The texture is A+++.
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I don’t even know why but this delights me
And yeah the texture is soooo goooood I have everything on hand to make it right now uh oh
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I have homemade garam masala and homemade pumpkin pie spice. Both are in old mis-labeled jars. I, alas, did not sniff before I measured and dumped the completely wrong one in.
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Uhhh I think the smaller one?
This is how I accidentally invented soy sausage Marsala (not actually that yummy).
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I would probably pull off the entire top and eat it in one day.
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I shall neither confirm nor deny that this has happened
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Latest topic of discussion is perfect because I now have in my possession a pie pumpkin. Would these recipes generally work with an actual pumpkin?
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Yes! But you need to cook out enough of the water (my rookie mistake decades ago). Halve it (or quarter or otherwise create conveniently sized chunks), gut it, roast in an oven. Let cool, remove from skin, purée. Freeze extra.
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Can confirm; did this last week. Worked beautifully in muffins.
(I’m getting a pie pumpkin in my next grocery delivery, SO EXCITED)
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I have discovered that one of the bottles in my wine sampler is a sweet red. I usually don’t like sweet wine - but I wonder if it would make good gluhwein? Like, this recipe calls for dry red wine but then you add sugar. Perhaps starting off with a sweet wine and omitting sugar would have the same effect?
https://www.thekitchn.com/recipe-german-gluhwein-238371
Anyone try this?
I bought green beans because I wanted green beans. Now I don’t. How should I cook them?
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Martinique style green beans (with tomatoes and shallots): https://tastingspoons.com/archives/7587
(I’ve never put corn in; couldn’t find a link to the actual recipe I use, but the rest looks the same)
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I pretty much only eat green beans when there is also bacon involved. Green beans+chopped bacon roasted in the oven is pretty damn good.
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I’ve been looking at breakfasts that are substantial but also no effort and I’ve come to overnight oats. I like oatmeal but I do not understand. Will I like them? How do I make them taste like the Quaker apple cinnamon instant oatmeal packet?
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Cinnoman, apples and more sugar than you are comfortable with.
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