Posts Tagged 'autumn'

Pipe Dream # 184: To Use All The Blubber -Spicy Curry Squash Seeds


I know I post out of season things a lot. It’s a problem. And this post is a little off too, but just listen! I actually did eat this in March. I just felt like some squash, ok? It doesn’t have to be October for a girl to desire a squash. Probably A Vitamin-deficient.


Anyway, enough of my excuses. This trick is one of my favorite efficient-life tricks. You can use the whole squash, like Native Americans used to use every part of the buffalo or every part of a washed-up whale. You know, boiling down the blubber for leather tanner or something. No? I may have read too many books as a child.

Ok, step one. Remove the seeds from your squash. Set aside. Roast squash and eat  it with a glass of Sauv Blanc.


Step Two: Rinse the seeds and pick off all the stringy bits. Blot with a paper towel.


Step Three: Spread the seeds in an even layer on an aluminum-lined baking sheet. Sprinkle with olive oil and desired spices.  I used salt, pepper, cumin, curry and cayenne. You could go sweet though! Sugar and cinnamon would be nice.

Step Four: Using the “Toast” setting on a toaster oven or 450 degrees in  the oven, toast the seeds, stirring and checking them frequently to make sure they don’t burn. Toast until golden. It might take ten minutes. I never know because I keep a close eye. I’ve burnt them too many times.


Step Five: Let cool, then store in an airtight container. Snackalicious!


Pipe Dream #151: To Let Go of It

Nothing beats a sugar maple. It is dead now, ’til next time.

Raking away,


Pumpkin Week: Pumpkin Gingersnap Cheesecake with Pecan Praline Sauce

There are no pictures. Not of a 10 PM pumpkin cheesecake. Let’s be real–the lighting would have been awful.

In lieu of pictures, I will offer this caution: if you don’t make this cheesecake, prepare not to win your office’s fall bakeoff. Just want to prepare you emotionally.

The recipe is here. This is the first cheesecake I have ever made that had a perfectly flat, smooth top. It was beautiful. I was really conscientious about running a knife around the edge and then letting it cool in the oven, so that might have helped

The sauce recipe is here. I posted on Facebook that I was eating it with a spoon like it was cereal, and something like 20 people liked it. What is that? Do people like that I’m praline-ing myself to death probs? :]

Praline-ing myself to death,


Pumpkin Week: Caramel-Stuffed Pumpkin Snickerdoodles

Happy Pumpkin Week! Also, Wednesday!

Y’all should know that snickerdoodles are the jam. This recipe is another one of those brill thoughts I had for an original recipe, only to find out that a million other people have made them. So I jazzed them up a bit with some caramel. Appropriately fall.

I didn’t make the caramel myself (lame sauce, I know). In fact, I was looking in the store for those classic Kraft caramels, and I couldn’t find them! It was the weirdest. But then I did find them at a different store, so all is well. I know this is the best story ever. If you wanted to be well cool, you could make your own caramel for this, and then tell the story about it.

This recipe can really go two ways. One is the pseudo-whoopie pie way that you see below. Two mini cookies in a caramel frosting sandwich.

The other way I tested is stuffing the cookies with caramels.

The results are as follows.

Other best story ever: I donated these to my parent’s card club…that I attended. And it was actually enjoyable. And the kids especially liked the treats.



Caramel-Stuffed Pumpkin Snickerdoodles

Adapted from Baked by Rachel
1 cup butter, softened
1 1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
3/4 cup pumpkin puree
2 3/4 cup all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon cinnamon


approximately 2 dozen caramel candies, unwrapped

heavy cream

powdered sugar

For rolling:
1/4 cup granulated sugar
2 1/4 teaspoon cinnamon

In a large bowl or stand mixer, cream butter and sugar until fluffy. Add eggs, mixing until incorporated. Add vanilla and pumpkin, mixing until just combined.

In a medium bowl, whisk together dry ingredients. Add the dry ingredients to the wet, and mix until no streaks of flour remain.

Cover with plastic wrap, and chill the dough for 30 minutes.

Preheat oven to 350 degrees.

In a small bowl, combine the sugar and cinnamon. Using a mini cookie scoop, scoop tablespoon-sized balls of dough and roll in the cinnamon sugar. (Optional: Taking two balls of of dough, smoosh dough around one unwrapped caramel, sealing the edges so that no caramel is visible.) Space cookies 2″ apart on cookie sheet.

Bake for 12-15 minutes or until tops start to crack. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

To make the caramel frosting, melt the caramels and a tablespoon or two of heavy cream in a small saucepan over low heat. Stir in powdered sugar, tablespoon by tablespoon, until the frosting becomes plopp-able. Plop onto the bottom of one cookie, and sandwich another cookie on top.

Pumpkin Week: Pumpkin Cinnamon Rolls

It’s still Pumpkin Week! Yay!

It’s also apparently smittenkitchen week, so, hope you can deal with that. I’m pretty sure if we met in real life, we would be insta-friends because every recipe she posts reads my stomach. And I’m powerless against making them. I had all these plans in mind for last Saturday’s breakfast, but all other options fled my mind when THIS came on the scene.

Given my recent obsession with finding a homemade cinnamon roll that lives up to the very high expectations I’ve somehow come by, I’ve been testing a very high volume of cinnamon rolls. See:

Cinnabon Cinnamon Rolls

Potato Cinnamon Rolls

Seriously, though, I don’t know where I’ve gotten these overblown standards in my head for what a cinnamon roll should be like. I would say it was Toby’s on 35E, but the second time this fall that I sampled one, it was actually not good. It could have also been these rolls, which I made so long ago, that perhaps my memory of their maple-y goodness has risen to some lofty heights.

In any case, these did not quite take the cake for me. They were kind of dry. Meh. Still yum, though.

Update since I drafted this post: I think perhaps the key to these is baking them in a round pan all squished together. I tried them again a few weeks later–I had frozen the dough, letting the rolls thaw and rise overnight–and they turned out far better. Also, I underbaked them slightly. Try the round pans. Magic.


Eva seeking, neva sleeping,


Pumpkin Cinnamon Rolls

You can find the recipe at smittenkitchen. Her pics are better, but I would have added more moisture into her adaption of the recipe. Not that I would know how to do that. More butter, anyone?

Pumpkin Week: Pumpkin Bread Pudding with Maple Cream Cheese Glaze

There is a very good reason that every person who knows what’s good for them is in love with pumpkin bars in the fall. There is a very good reason that all food bloggers in this wide world are posting pumpkin posts like the world’s supply is near exhaustion. And there is a very good reason that I have become obsessed with trying every single one of them.

And that reason is that pumpkin is delicious. Happy Pumpkin Week.

“Pumpkin is delicious.” Ha. I am well aware that I have been slacking on my food descriptions on this blog. Like, I should be describing this pumpkin bread pudding as  a glorious amalgamation of crisp and tender bread chunks melded and moisted together by a fragrant pumpkin custard that is best described as “dreamy…”

…but I just sometimes use up all my creativity on other things sometimes. So I’m really sorry. I’ll just let the pictures do the work for me, I guess. And if you call me, I will rave on and on to you about this bread pudding. Because, really, it is the best thing I have eaten all week. Actually, all month. Actually, possibly since Terre de Truffes.

I made a maple cream cheese glaze for it, which in this case was only gilding the lily. It would have been glorious without, but if you have some spare cream cheese lying around, I mean, no one is stopping you.

I did one bread pudding before, and this one is just as easy. Probably easier, in fact, because you don’t have to make caramel. Bonus.



Pumpkin Bread Pudding with Maple Cream Cheese Glaze

Adapted from Gourmet via smittenkitchen

1 1/2 cups whole milk
3/4 cup canned pumpkin puree
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter

Preheat oven to 350°F with rack in middle. Put the butter in an 8 x 8″ or 9 x 9″ baking dish, and stick it in the oven as it preheats to melt the butter.

Chunk up the bread into 1 inch cubes. When the butter in the dish is melted, toss in the bread cubes and stir around until well-coated with butter.

Whisk all the remaining wet and dry ingredients in a medium bowl until well blended. Pour over the buttered cubes.

Bake until set, 25-30 minutes. Serve warm, with a dollop of fresh whipped cream or a maple cream cheese frosting, which you can find below.

Maple Cream Cheese Glaze

2 ounces cream cheese

powdered sugar


1/4 teaspoon maple extract

Beat the cream cheese until smooth, then add in a 1/2 cup of powdered sugar. Add milk, one tablespoon at a time, until glaze reaches a pourable consistency. Beat in extract, and pour over warm pudding.

Favorite Shots: Things Unseen


I love this shot. I think because the leaves have such depth, and you see an atypical side of them.

More to come from my leaf-raking joy shoot.


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