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.
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!
There was a time early in my baking life when I made cupcakes from a not-to-be-named boxed cake mix. I believe I just heard a large collective gasp from all the bakers out there! In my defense, I wasn’t very experienced and I enjoyed the texture of boxed mix since it was soft and moist. With much insistence from my husband, I made it my mission to find from-scratch cake recipes that had the same qualities that I enjoyed from prepared mix.
Let me tell you that it took a few tries. The first red velvet recipe I tried was butter and all-purpose flour based which resulted in a very dense cupcake. The second attempt also called for all-purpose flour, but a little less cocoa which gave me a less than flavorful cake. Finally, the third time was the charm!
It’s nearly been three months since I returned from my trip to London and I still can’t get enough of anything remotely close to English. Call me a little crazy and obsessed! You’re probably thinking that a dip with herbs isn’t really English and wondering what I’m going on about, but there’s a reason I started to talk about that corner of the world.
That’s because this dip is based on a recipe that I found on the BBC Food page. There was a period of a week, specifically the week after I returned from London, when everything I cooked was from BBC Food and that’s when I discovered all of their great recipes and ideas. I came across this herby delight earlier in the week and I knew I had to try it.