I hope everyone had a lovely Thanksgiving! For the first time in a couple of years, we went to someone else’s house and didn’t have to do the cooking. Being a good guest though, I baked some mighty tasty bread to bring along. This recipe has been hanging out on my Pinterest board for a couple of years now and it was time to give it a whirl. The result? Awesome. Sweet and tart.
I have seriously slacked when it comes to baking this Halloween season. But fear not, I celebrate all things pumpkin all the way until Thanksgiving.
I recently joined a baking group that meets once a year in December and bakes and decorates a mass amount of cookies. I’m actually pretty nervous about it as these people have been doing this for 20 years and I’ve only been baking about a year and half now. I’m convinced that my cookies will fail in some manner but I’m sure I’ll also learn approximately one million things from these people.
Anywho, this recipe was quite tasty. I don’t know that the buttermilk actually made much of a difference compared to any other pumpkin bread recipe but I needed to use it up and this recipe fit the bill.
I was gifted this recipe for my wedding but haven’t tried it until now. I wanted something easy and tasty to take to a craft beer fest that my uncle throws. (Plus, I needed to test it out anyway for book club at the end of the month. Most of the girls are vegan.)
1 box Duncan Hines spice cake mix (To be vegan it must be Duncan Hines)
1 can 100% pumpkin puree
Blend thoroughly. Bake at 350 degrees for 23-25 minutes.
The results are tasty indeed. The batter is extremely thick and sticky and a bear to work with. (Hence why they’re pretty lumpy looking.) Very moist and flavorful result.
My farewell to summer recipe! My husband was begging for one last zucchini bread before I moved onto Autumn flavors.
Ok, so technically we still have about 20 days until it’s officially Autumn. For all the new kids to this blog, I don’t care! I am WAY too pumped to wait for technicalities. This time of year I dedicate a good chunk of my reading to the paranormal and horror genres, and baking to pumpkin and apple recipes. (Looking back on my posts last year, I really slacked in that division, going to have to correct that this year.) I also dedicate small posts to reviewing new pumpkin and apple flavored things I try and informational posts about things autumn/Halloween related. (I slacked in that department too, better be prepared to be thoroughly entertained this go-around.)
Here’s a run down on everything from last Autumn:
Continue reading Jump Start on Autumn
The great thing about being really into baking is when your house is fully stocked with all the supplies necessary and you can just pick up one item to make something fabulous. In this case, my grocery store had raspberries on sale, 2 for $1. How could I resist? Raspberries are amazing! I was able to double the recipe and make two great loaves for $1.
When panicking that your first time making homemade brownies is going terribly wrong, it helps to have a friend living with you that was a chef in the Navy to come to your rescue. I was expecting a cake batter like consistency and was getting a powdery mess. He told me I needed to put more muscle into for longer and that with brownie batter you want to essentially wind up with a batter ball that you flatten out in the desired baking pan. He was correct and the brownies came out perfect and tasty.
You think I would have learned my lesson and read all of the directions before dedicating myself to a specific recipe. But I didn’t. The night before making this for my husband’s birthday I realized that it required a GIANT muffin pan. I just have regular sized and of course the store I stopped by on the way home ON his birthday, didn’t have any giant ones either. So, I risked it and made it in a regular cake pan. It turned out well, perhaps a little thinner than most upside down cakes but the taste was spot on and the husband was pleased.
(Note: I did not taste it myself as I hate pineapple.)
Combine the powers of banana and zucchini and I present to thee….a tasty treat!
Bananas do not go bad in this household! I had two overly ripe bananas and I was determined to make something tasty out of them and I found the perfect recipe. (I really do not like wasting food, I will scour the internet looking for recipes with random ingredients that I need to use or throw away soon, in the hopes of not trashing as much as possible.) Plus, we needed fuel for cleaning and packing up the place. If all things go smoothly, we close on our new house this week.
Easy and delicious. Recipe Here.