pumpkin pecan loaf

Pumpkin Pecan Loaf

November 22

While I could have left this pumpkin date spread to live happily in the fridge and consumed it in all sorts of ways, I felt like it was destined for this loaf. As I stared at my leftover can of pumpkin puree, willing an idea to come to mind, I thought of the most highly and consistently recommended dessert in our household: banana bread with chocolate chunks. While I know I must have baked a bunch of things as a child, this banana bread is the first thing I started baking on a consistent basis as an adult. It’s simple, takes one bowl to make, is very forgiving and is consistently delicious. So, as I looked at the pumpkin puree, that can only be described as “mush”, I thought of the mashed, overripe bananas that make my banana bread so moist and figured that the puree could play the same role.

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pumpkin and date caramel

Pumpkin Date Spread

November 19

I am a fan of toppings. Whenever I make something that just begs for toppings (think enchiladas, oatmeal, you get the idea) I go all out. Then I get annoyed because I have to clean up a ton of bowls, but I guess it’s always worth it because I do it over and over again. This on the other hand is one of those dangerous spreads (like this chocolate-y temptress) that you keep in you fridge, think is going to last a couple of weeks, and disappears by the spoonful in a mere matter of days. It’s something that ends up slathered on everything from apple to bread to cake slices. Oh man.

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vegetarian french onion soup

Vegetarian French Onion Soup

November 16

When I open the weather app on my phone, the description under the temperature reads “Frigid”. While I am grateful that the weather only turned cold mid-November this year, I find the word fairly depressing. It is such a harsh word, frigid, it makes me not want to leave the house just looking at it. So, when I got home from out of town and my boyfriend announced that we had three yellow onions that needed to be used up and suggested some onion soup, I was all over it.

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sage and parmesan biscuits

Parmesan and Sage Buttermilk Biscuits

November 13

I’m always on the lookout for fresh carbs that come together quickly. You obviously can’t bake a loaf of bread on a whim, so I was on the lookout for some good tea or soup-dunking fare (sweet or savoury is always a dilemma, am I right?). While I’ve never had them before, biscuits seemed like a pretty good idea. They are very appealing with their crunchy looking golden brown exterior and soft-pillowy insides. I could only imagine the number of varieties of biscuits one could make once you have a solid base recipe in your repertoire, so I was off on a mission to find one.

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