This little appy has turned into a must-make Halloween snack tradition.
Yesterday, I was keeping calm and eating potato chips; today, I'm switching from savory to sweet and trying out cupcakes, cookies, and pop tarts. School is canceled for two days for The Kids and The Hubs' two offices are closed. While we still have power, I'm finishing this post, cooking a hot breakfast, then playing games with the kids while keeping one eye glued to The Weather Channel. I confess, I'm a little storm-obsessed.
For those of you out there also affected, best wishes for a safe weathering of the storm. Hope Hurricane Sandy moves in and out of this area quickly- a speedy hello and even faster goodbye.
Posted by rebecca @ beurrista at 8:09 AM
This bread does differ from the previous posts in that it involves yeast. The smells of yeast bread proofing and baking are so appealing. I had all the ingredients on hand too— always a plus.
Coffee has always been my first love, that is, until I tried the Chai Tea Latte at Starbucks. I was smitten with the wonderful mix of spices — cardamom, cinnamon, nutmeg and cloves.
So you can imagine my excitement at finding a recipe for a mixture containing both dairy and spice. Now, I can have a chai tea on a daily basis without the hefty price tag!
this pumpkin bread recipe instead. I realized she was missing the cloves and ginger. So, add the spices you like, hold back on ones that you don't. If you want cloves and ginger here, ¼ teaspoon cloves and ½ teaspoon ginger is a good place to start. But whatever you do, definitely don't leave out the chocolate chips!
It's been awhile since I've posted anything, but I'm still here— hope you are still there too. I've been in the kitchen trying out a few new recipes and revisiting some old ones. These are a few of the tried and true goodies that I've gone back to: (starting from upper left hand corner and going clockwise) pumpkin streusel coffee cake, pumpkin whoopie pie, pumpkin bread with pecan streusel topping and pumpkin ginger custard.
Hope you're having a happy autumn!
Posted by rebecca @ beurrista at 2:58 PM