When someone asks... why wait until the fall to break out the pumpkin???.. I really wonder the same thing. For all the other seasons, it seems like my pumpkin cans just hide out in the back of my pantry, I stock up on these things... because well.. I know I will definitely bake with this come Fall... and I did just that this season... used my tried and true recipes and fell in love with pumpkin once again. I'll just post the links to the recipes.. and my modifications, usually it's just a reduction in sugar...and a few add ins..
Downeast Maine Pumpkin Bread - reduced the sugar by a cup, substituted 1 cup brown for one cup white sugar, used more spices ( just gave a few extra shakes of the spice jar) and added a 1/2 tsp of pumpkin pie spice, some of the loaves have chocolate in them, used a handful of mini chocolate chips. This recipe is one that I've used for so many years.. it's a never fail.. and always a crowd favorite, even my parents enjoy it!
Pumpkin spice latte syrup - the syrup was thick and mucous like.. (I have no other way of describing it...sorry....) but it melted wonderfully in my hot coffee. Just don't bring the syrup to a boil! Perfect for when you have a little bit of pumpkin left... and it tastes just like the ones at Starbucks :)
I must have a thing for this blog, she is quite inspirational. These are probably my favorite pumpkin treats... too bad I don't keep cream cheese on hand too often, I halved the recipe, hence used half the cream cheese package ( 8 oz)... the other half? ... look below :)
This didn't used that much pumpkin (I halved the recipe).. and the wonderful thing is that it uses the other half of my cream cheese package from the last recipe! Super simple, and super delicious, I used ground almond meal instead of chopped pecans for the topping and crust. This held together beautifully and had a very light pumpkin flavor
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