I’m just going to come right out and say it – I love pumpkin pie. I mean, I love most anything pumpkin, but I love pie the most because I only eat it around this time of year. It must be an absence makes the heart grow fonder type of deal.
There’s a certain warehouse store in my area that sells these ridiculously large pumpkin pies for $7 dollars a pop and I always gluttonously dream about having one all to myself. Since I know I have about zero self-control when it comes to this dessert, I found my perfect solution a few years ago – mini pumpkin pie tarts.
Ah, Saturday mornings! They’re probably my most cherished time of the week since they mark the glorious start of the weekends. (Insert a quip from the Dowager Countess of Grantham from Downton Abbey about “what is a weekend?”)
One of the things I make it a point to do every Saturday is to prepare breakfast for myself and my husband since I just don’t get that chance during the work week.
It wasn’t too long ago that I made Chocolate Pancakes with Chocolate Sauce and baked a batch of Peanut Butter and Jelly Muffins, so I opted for something out of breakfast left field – quinoa. Yep, I just said quinoa. I know that it isn’t what usually what comes to mind when you think of morning fare, but simmered in soy milk with a touch of cinnamon, vanilla, and brown sugar, quinoa takes on a fantastic new flavor.
Happy 2014 everyone and sorry I’ve been a little MIA lately!
We recently wrapped up a vacation with D, my husband’s younger brother, and his last morning with us was this past Saturday. It was a bittersweet ending to a good vacation and another holiday season. To mark his final breakfast with us, I told D that I was going to do some baking and that was met with eager excitement.
Truth be told, I had no idea what I was going to make for him. I eventually settled on a breakfast bundt cake. Who doesn’t enjoy pastry in the morning?
While I was mixing up the ingredients, D came by and asked me what I was making. I told him it was going to be a surprise. A delicious, cinnamon-y surprise. His response? “Sweet”.
The Winter holidays flew by and what a wonderful time it was! There was no shortage of cheer and merriment to be seen in my household, as I was lucky enough to be able to spend my time enjoying great food and company with my family and loved ones.
D, my husband’s brother, has been staying with us since Christmas Eve and every morning I’ve been creating wonderful brunch fare for use to savor. Since my husband and I are huge suckers for french toast, I had to make my version that was inspired by a quaint cafe called The Braeburn Restaurant.
We visited this place a couple of years ago and I ordered their sinfully delicious Stuffed Apple French Toast. I was so enamored by the meal that I knew that I had to re-create it on my own.
Last week I invited, J, my very good friend over to do some Fall themed baking. She recently had an allergy test done and discovered she has a slight allergy to gluten like so many other people out there. Because of this, she had two requirements for our baking date. One, our desserts needed to contain pumpkin and two, they needed to be gluten-free.
I had no problem saying yes to my friend since even if I’m not sensitive to gluten, I’m always up for expanding my baking repertoire and learning to make items for those who are. J had mentioned whoopie pies ages ago and I’ve never baked them, so I thought they would be the perfect dessert for us to try.
Pumpkin, spice, and cream cheese? Yes, please!