We munched on a loaf of pumpkin bread all weekend. It made the house smell like a holiday. We also spent a lot of weekend time simmering chili, eating cookie dough, and watching football. What have you been up to?
I’ve been saving the seeds from our Halloween pumpkins in the fridge, and we decided to roast them up the other day. Then we couldn’t stop eating them!
We half used this recipe. I am sure they would have been great in salads, or trail mix or something fancy, but we ate them all just like this. Now off to make some pumpkin bread!
We grew our very first eggplant! And its a beauty.
Our wee little eggplant wasn’t quite big enough for a fancy recipe, so we settled on making some eggplant “chips” to share. We loosely used this recipe, but made up our own spice mixture. Then we ate them up with a side of tacos! Hope the plant grows another one soon!
I didn’t spend a whole lot of time reading on screens this week, due to my cold. I did read To Kill A Mockingbird, which is one of my very very favorites. So my recommendations for the weekend are to drink lots of water, read a good book, and try a new recipe. Have a good one, my friends.
Bundt cakes are one of the scariest cakes, because of the pan. Mixing it up just requires you to follow the directions. Easy enough. But you can follow every direction for preparing the pan, and there is still the heart stopping moment when you turn it over, praying out loud that the sucker will just slide right out.
I flipped this one over, took a time out before I got too frustrated, and I would say 98% finally came out perfectly. The 2% was thankfully more cosmetic than structural, so you can’t even notice. Going into the win column.
I like to show my love with baked goods. For our first birthday weekend of the season, we started with some fluffy biscuits for breakfast.
Next, we had some chocolate chip cookies for snacking.
And then we had our showstopper, a yellow cake with chocolate frosting.
And now we need to stock up on Halloween candy.
Focaccia is fun to make, because you get to poke it and make the little dimples all over. Its also super delicious from the oven. Soft but a little crispy around the edges from the oil. We have a ton of rosemary growing, so I was able to use very fresh herbs. I based mine on this recipe.
Our living room gets a lot of afternoon summer sun, so its the preferred dough rising area, but its been cloudy lately. So I tucked the dough into the blankets to rise.
I think that the herbs we grow smell the best, but I’m extremely biased. I want to try to make a wreath with all our sage soon.
And here we have the final product. I want to start a petition that the fat chunks of pepper is the only pepper allowed. Its my favorite.