Thanksgiving Dinner Alternative? Pumpkin Stuffed with Everything Good

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That is the actual name of the recipe, and it is the truth.

It’s already, like, cute and genius to bake a whole pumpkin, but then to stuff it with crusty bread, copious amounts of melty cheese, crispy bacon, savory sausage, sage, thyme, kale, apple chunks and toasted walnuts??

Literally GET OUT.

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You pluck off the top of the wobbly pumpkin, and it’s just like, “Who cares about anything other than this right now? My troubles have flown.”

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And then you dig into it, and everyone just sits in silence because the emotions are profound and overwhelming.

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Also, my friend made a deliciously sweet, smoky butternut squash soup, and it was divine.

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Consider making this gluten free, replacing the bread for lentils, as I did. You can use any combination of stuffing ingredients, too. They are all magic! An alternative to a traditional Thanksgiving dinner?

May you heartily enjoy.



Find the recipe here.

Favorite Shots: Finally

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I have been waiting for years to buy a vintage Coach bag.  You can find them all over for like $20 at vintage shops, but $8 at a garage sale was finally at my price point. LET’S CELEBRATE.


Cookie Swap! Swedish Rye Cookies


Here’s a sweet little rye cookie to take to all of your cookie swaps this holiday season, brought to you courtesy of the Swedish realm and yours truly.


It’s a nice departure from Russian tea cakes, no? It has to be cheap to just fly right on over to Scandinavia from Eastern Europe. Everything is so close there.


More rye flour, because I’m obsessed with its delicious nutty tangy self.


Sprinkle with some turbinado sugar before putting it in the oven, or dust with powdered sugar post-baking, and enjoy with a cup of something warm. They freeze well, too!

So Europe rn,


Swedish Rye Cookies

Adapted from Food52

cup rye flour

cup whole-wheat flour

1/2 teaspoon fine grain sea salt

1/2 cup cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1/2 cup fine grain natural cane sugar, sifted

Powdered sugar

Line a couple baking sheets with parchment paper.

In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well-incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.

Heat your oven to 350° F degrees. Lightly flour a work surface and roll the dough out to 1/4-inch thickness. Cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges — avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

Pipe Dream #345:To Type Therefore – Fresh Corn Cornbread


It took me 25 years to discover that you could slice raw corn straight off the cob and eat it without cooking it. DELICIOUS. Corn is, like, so good, so I don’t understand why some food health people are like, “Everything corn is bad for you and carbs are.”

Just add that to the list of things I don’t understand.


Corn in a batter in a bowl. Ya dig?


Huckleberry recipe, therefore, poor texture and structure of cornbread crumb, but still good flavor. I deeply wish that I could someone type out the symbol for ‘therefore’ in all of my blog posts and work emails. You know, like the symbol you use for proofs in geometry? It would be so condescending in a work email haha.

“The paper is jammed, Susie, THEREFORE SYMBOL, stop trying to print your 700-page document. Duh.”




Hahahah I’m still laughing thinking about doing that.


Fresh Corn Cornbread

Adapted from Huckleberry

6 tbsp unsalted butter
1/2 cup + 1 tbsp sugar
1 3/4 tsp kosher salt
4 eggs
1 cup cornmeal
3/4 cup + 2 tbsp white whole-wheat flour
1/4 cup whole-wheat flour
1 tbsp + 1 tsp baking powder
1/2 cup whole milk
1 cup buttermilk
3/4 cup canola oil
1 1/2 cups fresh corn kernels (about two cobs)

Preheat your oven to 350 degrees F and grease an 8×8 inch pan.

In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, white whole-wheat flour, whole-wheat flour and baking powder.

With the mixer on low speed, pour in the milk, buttermilk and canola oil and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.

Fold in in the corn, if in season; if not, omit.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester comes out clean. Do not over bake…but also don’t underbake.

Pipe Dream #344: To Be a Bad Moon Rising – Pear Whole-Wheat Crumb Cake


I see the bad moon arising.
I see trouble on the way.
I see earthquakes and lightnin’.
I see those bad times today.

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I don’t know why this cake brought CCR lyrics about the moon to mind.

Maybe it is because is is perfectly circular.

Maybe it is because its surface was pitted like the moon.

Maybe it is because it rose to my expectations.

DSC_0053It will cause earthquakes and lightning in your heart. It won’t signal trouble on the way.

Only good times can come of this. Provided you include orange zest or some other spices in the crumble. It wasn’t flavorless, per se, and the interesting ingredients gave this cake a lot of depth, but I thought it could have used a little something more.


Good times,


Pear Whole-Wheat Crumb Cake

Adapted from Huckleberry

For the crumb:

1/2 cup/110 g unsalted butter, at room temperature

1/2 cup + 2 tablespoons/55 g almond flour

1/4 cup + 2 tablespoons/20 g rolled oats

1/4 cup/50 g granulated sugar

1/4 cup/30 g whole-wheat flour

3 tablespoons all-purpose flour

2 tablespoons oat flour

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/4 cup/20 g sliced almonds

For the cake:

3/4 cup/170 g unsalted butter, cubed, at room temperature

1 cup/200 g granulated sugar

2 tablespoons brown sugar

3/4 teaspoon kosher salt

1 tablespoon vanilla extract

2 eggs

1 1/4 cups/160 g all-purpose flour

3/4 cup/55 g oat flour

1/4 cup/25 g almond flour

3 tablespoons rye flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup/240 ml whole Greek yogurt

3 pears, peeled and thickly sliced

To make the topping: In a bowl, combine the butter, almond flour, oats, granulated sugar, whole-wheat flour, all-purpose flour, oat flour, brown sugar, salt, and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

To make the cake: Position a rack in the middle of your oven and preheat to 350°F/180°C. Grease a 10-in/25-cm round springform pan.

In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not overmix.

Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.

Run a knife around the cake in the springform, then remove the outer portion of the pan. Gently slide the cake onto a serving plate, being careful not to break the cake. This tasted even better second day.

Favorite Shots: Fresh and warm and free

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One of the rare times that a filter was used to make the picture look exactly as the perfect light looked on this perfect afternoon. So of course, I did it twice with what is essentially the same picture. Round food, yellow knees. You can unfollow me if you’re bored now.


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P.S. Oh, also those donuts were warm and fresh and free.

Pipe Dream #343: To Let Experience Be a Good Teacher – Bacon Parmesan Muffins


In my experience, trying to tell people what’s good is a futile exercise. They will learn their own lessons regardless of what you say. It’s probably a good thing.

Here is a recipe you should try if you haven’t already used up all the bacon in your house from making those maple bacon biscuits six times this week. I actually hated the holey, knobbly texture. Like literally every recipe from the Huckleberry cookbook that is not a biscuit or the whole wheat pear crumb cake (yes, that’s coming your way shortly), this recipe was WAY OFF. I don’t even know what to make of it. But I couldn’t deprive you of this flavor combination. It reminds me of the ham and cheese cornbread from last year. Go for that if you want dense and salty and rich. Maybe chuck in some chives this time for green. The rosemary sprigs are just for looks. Don’t eat that unless you want to gag and be labeled a cRaZy homie.



If you want individual muffins, go for it. Like what I’ve said has ever stopped you before.




Bacon Parmesan Muffins

Adapted from Huckleberry

6 tablespoons butter, cubed, room temperature

2 tablespoons sugar

1 teaspoon kosher salt

3 eggs

3/4 cup cornmeal

3/4 cup all-purpose flour

6 tablespoons rye flour

1 1/2 tablespoons baking powder

1/2 cup canola oil

4 tablespoons maple syrup

1 cup + 2 tablespoons buttermilk

1/2 cup (70 grams) Parmesan cheese, cubed

1/4 cup (35 grams) Parmesan cheese, grated

11 slices cooked bacon, coarsely chopped

1 1/2 tablespoons bacon fat from cooked bacon

1/4 cup fresh chives or parsley, finely chopped

Rosemary for garnish

Prreheat to 400°F/ 200°C. Line two 12-cup muffin pans with 15 paper liners, spacing them evenly between the two pans.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 1 to 2 minutes until nice and fluffy. Incorporate the eggs slowly, one at a time, beating well after each addition. Add the all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add the canola oil, maple syrup, and buttermilk. Scrape the mixer bowl well, making sure everything is well incorporated. Add all the diced Parmesan, and half of the grated Parmesan, the bacon, and chives. Mix just until dispersed, folding by hand to be sure.

Fill the muffin cups to the very top. Sprinkle the remaining 2 tbsp Parmesan evenly over the muffins. Bake for about 15 minutes, until nicely browned but not overbaked inside. Garnish with chopped rosemary.

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