For 2017’s Thanksgiving I really wanted to make this. I had never made pumpkin pie and it seemed like it could be fun to try. Especially since I have such good luck with this cookbook and she made it sound so good. And that is all from someone who is indifferent to pumpkin pie. But then the Chiplet was born and making a pie wasn’t really something I was thinking of at that point. Especially when we ended up having a quiet Thanksgiving with only 3 of us eating it. So fast forward to this year. I liked that most of the parts could be done ahead and in sections. Also, the Fudgelet really wanted to try different traditional foods so I went full traditional.
Lately I’ve been making lots of pasta dishes that I throw together in a skillet. It is an easy way to make some interesting flavors in a quick way, and I can pull out the food for the Chiplet before I add any dairy ingredients or any nuts. They have been hits for lunch, dinner, and in leftover form. For leftovers, I often add extra of an ingredient if I think we need more (like more vegetables or protein) and heat it up in a skillet. Adding a bit of oil or butter along with potentially some broth or extra seasoning helps make the leftovers seem fresh and new.
For the Fudgelet’s first birthday party I made vanilla extract. I decided I wanted to make something for the Chiplet’s birthday party. I wasn’t sure until I saw this post from Sprinkle Bakes. She made lemon extract but I was inspired to make orange instead. Then I saw she said it was possible to use oranges or similar fruit. So, I went with it! I actually started making it before I had the small bottles just because I wanted to give it plenty of time.
Today I wanted to share a few recipes I made when my dad and M came to visit last month. I asked my dad for some ideas to bake since I wanted to make two treats to take care of two months of desserts that I make him (I usually ship them but fresh is always best). He picked muffins and scones, so I made some muffins for while they were here and made scones to take home (we ended up freezing some of each to take home). The biscuits I made were for their first dinner here. They were coming straight from the airport at rush hour/dinner time, so I wanted food ready for them. I made sous vide salmon, broccoli, and biscuits.
I was super excited to try this recipe because I’ve been searching for my ultimate pound cake. But I was more excited because I realized it was a vanilla cake that the Chiplet could have. It has butter and sour cream, but the quantities are small enough that he can have it! I made this (mostly) as directed and plan to try it in a non-loaf pan to see if I could turn it into cupcakes. If I do, I will report back.
I’ve been wanting to make a jellyroll cake for a long time. I’ve found so many recipes for them that look good, and I’ve watched videos, read about them…I’ve even made one. I made it back in college when I was still learning how to cook different recipes. When I tried making one then, it turned out like a big cracker. I realized that I had forgotten the sugar, and I’m not sure if anything else was wrong, but yeah. It was an epic failure. I couldn’t even practice the rolling part. Well, I finally got the courage up and I made one. It turned out better and was easier than I thought. But I still learned some tricks.
I haven’t been making as many new savory dishes recently, but have been making new baking recipes to try out. After making the World Peace cookies that I just shared, I made other cookie recipes, including this bar you see below.