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  #31  
Old 10-30-2014, 10:00 PM
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WE'RE BACK AND WE ARE HUNGRY FOR PUMPKINS.

Tonight's pumpkin dish: pumpkin bread muffins!

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  #32  
Old 10-31-2014, 07:36 PM
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I haven't made these yet for Dietary Reasons but am putting this link here for reference purposes:

Cinnamon Roll Cookies
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  #33  
Old 11-02-2014, 11:44 AM
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Two things I made for the housewarming party:

Cider Carrot Cake. I was skeptical of this due to the olive oil, but it's fantastic. Really moist and flavorful.

Caramel Apple Tart. This went over really well, although I think I might have put too much caramel glaze on the tart. Still great.
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  #34  
Old 11-05-2014, 08:50 AM
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Quote:
Originally Posted by Lady View Post
I have a better idea for the guts. I got this crazy idea a few months ago of a pumpkin sauce that would be a sweet accompaniment to some meat dish. Basically just a really cooked down purée, right?
Pumpkin puree goes well in tomato sauce as an accompaniment to pasta. You could try something on that level.

Quote:
THEN the question is what do I do with the rest of the flesh? I remember doing . . .something? with it last year, but maybe it was just incorporated in the ill-fated bread.

Suggestions solicited and appreciated~
I could eat pumpkin muffins and cookies all day long. They have these pumpkin madeleines at work now...
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  #35  
Old 06-20-2015, 01:24 PM
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I made these Sweet Potato Muffins last week. They were amazing! Really filling and satisfying.



Some notes:

- I bought vanilla almond milk by accident instead of unsweetened, worked just fine
- The recipe made 18 muffins, not 12
- I didn't have Chinese Five Spice, I used Pumpkin Pie Spice instead
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  #36  
Old 12-09-2015, 11:07 PM
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I was linked to this Bon Appetit overview of cookie decoration techniques which is a fun watch. But I've never heard of luster dust before so I went to look it up.

Everything I found looked something like this:

Quote:
Is Luster Dust the Same As Petal Dust, Pearl Dust, Sparkle Dust, Disco Dust, or Highlighter Dust?
Is Bon Appetit trying to sell me illegal drugs? Because none of those sound legal.
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  #37  
Old 12-10-2015, 06:46 PM
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Those do sound like the names of fictional cyberpunk drugs.
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  #38  
Old 12-14-2015, 11:03 PM
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I made these Pecan cookies from Smitten Kitchen, really good!

Due to poor planning the food processor wasn't available so I ended up crushing the pecans with a meat tenderizer. But that wasn't working great, so I ended up only using something like a third of a cup of pecans in the dough instead of the full cup.

Then I put chunks of pecans on top which I thought was more fun than the usual shortbread holes. Pretty pleased!



I neglected to take a picture after they baked, but you get the idea.
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  #39  
Old 05-15-2016, 10:40 AM
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Shari's Berries had a really cool summary of how baking works. Neat to check out!
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  #40  
Old 06-19-2016, 09:05 PM
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Any of you guys know of a good banana bread recipe that uses almond flour?
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  #41  
Old 12-18-2016, 01:43 PM
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I made brie and chive biscuits when we went to a friend's house last night, I love these and need to make them more often!

(makes ~20 biscuits)
2 cups flour
2 tsp baking powder
3/4 tsp kosher salt
1/4t baking soda
6 tbs cold unsalted butter, cut into small pieces
6 oz brie, cut into 1/2 in pieces
4 tbs chopped chives
1/2 cup milk

Heat oven to 375 degrees. Line a baking sheet with parchment paper (we have small sheets so I use two).

In a large bowl, whisk together flour, baking powder, salt and baking soda.

Add the butter, mix until crumbly. Add the brie and chives, toss to combine. Add milk and stir until moist.

Knead dough a few times and transfer to floured surface. Roll out until 1/2 inch thick and cut into biscuits (I use a cookie cutter).

Place on baking sheets, bake for 16-18 minutes.

Notes:

The original recipe said to roll it out until 1inch thick but we didn't like those as much.

The original recipe called for 3/4 cup buttermilk, but we found that made the biscuits way too heavy for our taste.

The amount of chives I use varies quite a bit as I'm often just trying to finish off a bunch of them. Feel free to vary the amount of those.
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  #42  
Old 12-18-2016, 07:50 PM
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That's an awful lot of powder for that much flour, without something as acidic as buttermilk to null it. Did they not taste bitter or astringent at all?
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  #43  
Old 12-18-2016, 11:54 PM
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Quote:
Originally Posted by R^2 View Post
That's an awful lot of powder for that much flour, without something as acidic as buttermilk to null it. Did they not taste bitter or astringent at all?
Nope. Maybe the brie makes up for it?
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  #44  
Old 12-26-2016, 02:10 PM
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Bought a box of Pfeffernüsse cookies from Trader Joe's.

What the hell have I been eating till now?
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  #45  
Old 12-27-2016, 09:26 AM
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We just made some of those last week. They're so best.
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  #46  
Old 01-07-2017, 04:33 PM
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never speak to me or my son ever again
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