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All tagged pumpkin
The title of this post is so New England in autumn it hurts. Summer tans are all but faded and the last nice days are slipping away as the chill sets in. Heavy blankets, fallen leaves, my loud and constant complaining –
Every year around the holidays I give away baked goods. It’s not an original idea, I know, but it’s a surefire way to make people happy while avoiding the hullabaloo of the “giving” season. Don’t get me wrong:
It’s that time of year again. Late October: brisk breezes, fall’s foliage finally falling, pumpkin patches, cute kids in costumes…oh wait. I almost forgot that I no longer live in New England. Here in Australia there is no such thing as foliage, no briskness whatsoever and…wait for it…no Halloween.
Immediately after writing that elaborate ode to pumpkin a few weeks back, I knew I needed to make this dish. I mentioned it in the very first sentence of that post, setting off a worldwide chain of events culminating in The Best Combination Ever.
The pumpkin is a versatile thing. Whether it’s in the classic pie, my killer cake, a nontraditional bread pudding, the amazing Afghan kaddo bourani, or the simplest pumpkin soup (see below), it’s always a comfort and super easy to prepare.
This is one of those recipes that does what I hate to do: clean out my refrigerator. In this case, it took care of that little bit of leftover pumpkin puree, a haphazardly opened packet of ginger nut biscuits (ginger snaps) (it was house guest, I swear), a half loaf of day-old bread, the rest of a carton of questionable milk, and the second half of a tub of mascarpone.
As will soon become self evident, I love me some cake.
I don’t know where this love came from, but I know it’s not going away.
