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Whole Lotta Bakin' Goin' On
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Oct. 13th, 2008 @ 03:23 pm
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So, for once, we had a nice, chilly weekend - or at least weather cool enough to have the oven on! And with the arrival of Fall and chilly weather comes - Baking! Yay!
So, last night, I made cornbread, a pumpkin pie (in a store-bought, gluten-free crust) and a loaf of gluten-free pumpkin bread. I'd have made a batch or two of cookies, too, and possibly brownies, but it was past 2am before the pumpkin bread was done. Note to self: reschedule wild baking impulses to kick off before midnight! ;-)
The cornbread will make its debut as stuffing tonight, if it's still cool enough to have the oven on, tonight and the Cornish game hens finish thawing in time.
We'll probably cut into the pie tonight, too. I'm curious to see how the gluten-free crust holds up. I have recipes for gluten-free piecrust, but it'll be nice if the store-bought one turns out to be acceptable.
The pumpkin bread turned out pretty good. I had a slice for breakfast on the way into work this morning. Nicely spicy, although I think it could have used more cloves. The recipe was based on the "Spiced Pumpkin Bread" from the Libby's Pumpkin website, but I used rice flour, changed the spices a bit, and put in about half a cup of golden raisins and a dollop of almond butter. Walnuts or pecans would have been nice, but ![[info]](http://www.insanejournal.com/img/userinfo.gif) odogoddess can't eat them, so I refrained. Chopped almonds might work. Might have to try that, next time.Current Mood:  accomplished |
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