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Standardby Julie14 Comments

It’s not even Thanksgiving yet, and I’ve made this pie twice. As you may know, pumpkin pie has never been my first choice – but I’m starting to change my mind about it. I make at least one a year regardless for the pumpkin pie lovers in the family – and for the most part, since I’m not really the one eating it, I stick to the same recipe. But this year, since I adore coconut milk – and coconut cream pie – and since both Mike and my dad have recently developed an intolerance to lactose, I decided to give it a try in place of the cream or evaporated milk I typically use in pumpkin pie filling. Ladies and gentlemen, we have a winner! For pie beginners, pumpkin is about the easiest kind to manage. Stir together the pumpkin, coconut milk, sugar – I’ve been experimenting with coconut sugar, which is kind of the New Big Thing – eggs, spices – yes, pumpkinContinue reading

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Standardby Julie7 Comments

Today seemed like a good day to make pumpkin scones – not only because it’s Sunday, it was a late night (Halloween) and an extra-long morning (daylight savings), but because there was a half a can of pumpkin puree in the fridge, and I will go to great lengths to keep food from winding up in the compost bin. Also, on mornings that require some recovery from the night before, I don’t go running to plates of greasy bacon and eggs, but to soft-centred carbs with craggly edges that I can nibble with copious amounts of coffee. I was not neat when I brushed these with cream and sprinkled them with coarse sugar (I use Turbinado – sugar in the raw) before sliding them into the oven, thus the dark sugary polka-dots. Also, I like splattering things. It’s my attempt at being artistic and Jackson Pollok-y in the kitchen.

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Standardby Julie24 Comments

I’ve never been particularly fond of pumpkin pie – and certainly not as overjoyed by it as most people seem to be – and so I’ve always had my usual I don’t bother to stray from. People like it, and so I make at least one a year to appease the pumpkin pie lovers, not really thinking to change it up a bit – inspired more by the apple pie I make for myself. But I think I might have a new usual – a deep-dish extravaganza courtesy of Blue Rodeo, towering higher than a cheesecake on a crust of – get this – maple sandwich cookies. This is a Very Good Idea.

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