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It keeps happening. The roasted squash train just won’t stop. There’s been a salad, a savory crumble, and here’s the final one (at least for now)…a sweet quickbread. It is inspired by the usual sweet breads we often make with fruits and vegetables–banana, zucchini, carrot, etc. Puréed squash is a great addition to soups, stews, dips, pies and more, and it’s a more than obvious ingredient to add to breads. You can make your own, or buy it if in a can or frozen. What makes this purée a little different from the rest is that the squash is tossed with a little something sweet, roasted and then blended before it forms the foundation of this bread.
Continue reading “Caramelized Butternut Squash Walnut Bread”
Pumpkin again. It’s back! Perhaps some of you are hoping it will not pop up here anymore. Well, if you saw this week’s first post, then you know that someone’s had a change of heart when it comes to pumpkin. That means the fruit will get one more time to shine this month. It is not so much the flavor of pumpkin that makes it awesome in baked goods; it’s the moisture that it adds to sweet treats. Yes, pumpkin has a distinctive taste, but it is fairly mild, which is probably why some of our pumpkin-hating friends did not have a problem eating muffins and breads laced with the big orange guy. They barely knew it was there, but they did remark how soft, moist and delectable the foods were that they got to try. For that reason alone, pumpkin has made these baking trials all the more fun.
Continue reading “Another Go Around”
Both members of the Duo recently received KitchenAids during the holiday season. Take a look at your calendar. You will notice that is currently February, and we’re just brushing off the dust and plugging them in. Funny how you can spend years and years pining for something, and then when it arrives, you’re so used to antiquated methods (like stirring cookie batter with a wooden spoon) that you forget you’ve been gifted with technological advances. But we digress. Whipping up homemade bread has been on the to-make list for the longest time, and now that our respective kitchens have been bestowed with what can only be seen as one of the foodie’s number one appliances, it is now time to get to bakin’. We do not profess to be mavens in all things culinary, so it can be a little nervewracking to tangle with leavening agents like yeast and the thought of having to beat down a sack of dough. But everyone else has done it, and so like a lemming, we followed the crowd. Lucky for us, the KitchenAid did all of the arm work.
Continue reading “Flip It and Smack It”