Here is a quick glimpse into the pretty much regular happenings of my life. Illustrated for you in caramel. This is what happens when I find a new recipe (or anything) that I HAVE to try. I search, I find the instructions, I read them 2x, I get proper equipment…and then I dive in! Halfway through I usually forget something and frantically try to ad lib. Apparently if you are making caramel sauce and forget to add water at the end you end up with plain caramel candies. Not a bad deal really. Not if you have a proper way to package it and haven’t already poured it from it’s liquid state into jars….
Moral of the story is- it’s always good to give a new project a trial run before the big show! So now everyone gets caramels, you’re welcome!
Fall is a time for baking. We had a pie social after church and my neighbor had a bumper crop of pumpkins. Perfect timing! My kids decided to do other flavors so they left the pumpkin to me! (oh darn!)
I loved baking as a kid but soon fell away from it as my family grew and I saw my hard work disappear before my eyes. Cooking lasted longer and I felt I could improve our health more with simple meals. Fast forward… now I am finding that with a few handy tools (Thank you BONCOOK) it’s a bit easier, faster and more rewarding. Plus, I have kids who love baking so my kitchen is gonna be a mess anyway, I might as well join the party!
I learned how to prep the puree from reading other blogs and tutorials but I’ll give you a run down in case you are interested.
Half the pumpkin and clean out seeds and strings
Bake pumpkin in a casserole dish with about 1/2″ water for 1 hour at 350
Scoop out soft flesh (once it has cooled) and puree in blender- that’s it!