Yeast. It makes all my favorite things. Beer. Bread. Any other spontaneously fermented goodies. And yet, it scares me.
Like tempering chocolate, making caramel, experimenting with bread – I’ve had mixed results. Those yeast guys are just so darned fussy and precise. Imagine that.
But I think I’ve got the hang of it, knock on wood. I think I’ve cultivated enough respect and patience to see the results I desire.
So with that introduction, here is a great roll to serve on your Thanksgiving table.
What do you get when you combine Fall’s beloved with the ultimate comfort food… Creamy Pumpkin Pasta, of course!
Perhaps you’re a lovely lady, or fine fella that enjoy the occasional sweet treat. Perhaps the thought of a fluffy cake-like bar filled with pumpkin, nutty goodnesss, topped with decadent cream cheese frosting… makes you a little weak in the knees.
Or, perhaps you want nothing to do with a sugary snack, but enjoy the idea of sharing baked goods that make the intended think you slaved away all day, as the flour and sweat flew.
Well, here’s the answer friends.
Confession – I curse, like a sailor in fact. I know it’s not ladylike. I know it’s not classy. It is in no way how my parents raised me. I know that should I ever implement a curse cup into my life, some lucky local charity would feel as though they hit the lottery.
This undesirable character flaw rears its ugly head at certain times more than others, as you might suspect. Case in point, making this soup.
Cutting and peeling a pumpkin. Seemed pretty straight forward, at least in my mind. It wasn’t. Maybe there’s a strategy I don’t know about, a trick, a tool, a special Halloween spell to cast so that the skin magically falls off, I don’t know. I do know that I cut myself, swore, and generally had a difficult time.
If the idea of cramming a piece of pie or cake into your already overly stretched stirrup pants on Turkey Day isn’t your idea of fun – step into the light my friends. This tart is just the amount of sweet to curb your sugar cravings, come next Thursday.
A buttery, silky, smooth tart crust provides the home for a sweet and delicious pumpkin filling, while a crunchy topping rounds it out.
A little sliver of this decadent treat is all you’ll need, but I won’t judge if you take a giant hunk and smother it in whipped cream and vanilla ice cream.
Cooking with pumpkin sits high atop the list of reasons why Fall rocks my world, but it always shows up with cinnamon, nutmeg, and cloves. There are far too many spices out there to settle on the pumpkin pie kind, that’s why I was immediately drawn to this recipe.
A break from the ordinary, this bread is spicy, savory, and delicious. The curry, cumin, jalapeno and cheese offer a little slice of spiced pumpkin love.
It’s the beginning of December and I’ve already purchased enough cans of Libby’s Pumpkin to support them until next November. Seriously, if I could throw pumpkin into everything during this time of year I would.