Bake In The Saddle Again

It’s been a while since I’ve baked; not as long as it’s been since I’ve blogged, but a few months. I always get a bit lazy, and then I start eating store-bought treats. I forget how much better real treats are, how much fun it is to make good things out of a bunch of dumb-looking powders, and how much more rewarding it is when your figurative sweat and literal blood (from the sharp lid of the pumpkin can) are in the recipe.

We are now proud homeowners, which, for the purposes of this site, means that there will be no more pictures atop washers, dryers, or stove tops. We have a kitchen with COUNTER SPACE.

On the left: caramel pumpkin pie. It’s the same recipe that I’ve made and probably blogged about several times before. The recipe is really variable, depending on how dark you caramelize the sugar in step one of the recipe. I’ve never been quite as pleased with this recipe as I was the first time I made it; as such, I think I’m retiring this one and finding a new pumpkin pie recipe for 2014.


On the right, a gluten free pumpkin pie that my wife found on Buzzfeed, because Buzzfeed is a thing she likes. My sister-in-law is allergic to gluten and she is awesome so we like to make sure she gets dessert when we can help it. The crust is a paste of dates, pecans, walnuts, and gluten-free oats. The filling is a lightly sweetened pumpkin pudding (the sweetness is all in the dates in the crust)

Tis the season for more baking. I’ll try to post when I’m not too bored or depressed!


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