Here we are just a couple days away from December, and I am not ready. Last year I made 12 days of cookies and wanted to it to be a tradition but I’m really not ready.
I am not ready to bake for 12 days straight. I’m not ready to eat cookies for 12 days straight. I’m not ready to run the number of miles it would take to work off all those cookies.
But I do think there should be cookies and other treats in December. I mean, what are the holidays without them?
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Tagged as: cookies, holidays
I had plans, but Mother Nature had other plans. And while I have a respectable amount of power in the kitchen, when Mother Nature decides to intervene, there’s not much I can do.
I’m up at the cabin with Dan and the boys and we are having our first white Thanksgiving. Without power. Without turkey. And without pumpkin pie.
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Before I tell you about this pie, I first want to thank you all for your support and kind words. The comments on yesterday’s post made me feel warm-and-fuzzy-special which is a nice change from the short-bus-special I normally feel.
I never rode a short bus but I did ride a special bus in high school that took me out of district to the nerd school. Maybe that explains a lot.
Well, anyway… let’s not delve too deeply into my high school world right now. We have pumpkin pie to talk about.
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Tagged as: cookie crust, pie, pie crust, pumpkin
Sometimes there is a sign in the road that you can’t ignore. My infrequent posts and general blogging malaise is a sign to me. Maybe I’m not doing something right?
Maybe I need to slow down and look at that sign before I hit the hump going full speed and find myself flying through the air like the General Lee being chased by Rosco P. Coltrain. The Dukes always made their landings and kept going but I don’t think my Prius can make that kind of jump and probably I’d just end up crashed out in a ditch.
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A few years ago, I decided I needed to make a pumpkin pie using an actual pumpkin. Do you get these kinds of urges? I get them all the time. Like what’s the best kind of pie crust? How do you make brown sugar? And what would happen if I substitute a little butter with bacon fat in some chocolate chip cookies?
So I did it. I bought a sugar “pie” pumpkin. When I got it home, I realized I had no clue where to begin. So I consulted books and the internet to figure out what to do with the thing. And then I made a pie. A pie that will live forever in my memory.
While I do still use canned pumpkin, it has become a tradition of mine to make at least 1 pumpkin pie from a real pumpkin each holiday season. And since I buy one or two pie pumpkins as decorations anyway (they’re just cute), the pumpkins do double duty.
So if you have a sugar pumpkin in your decor, consider using it to its full potential.
Now let’s purée some pumpkin.
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Tagged as: baking, holidays, ingredients, pumpkin, roasted vegetables, thanksgiving
