Fall-inspired baking is in full swing around here and this year, for the first time, I decided to try to make my own pumpkin puree.It was so simple, I’ll probably never buy it canned again! As long as you have a slow cooker and a few hours to sit back and do nothing while the slow cooker does all the work, you’ve got everything you need to make your own. It was a great activity for our resident toddler baker and it was absolutely delicious. If you’ve been waiting to try to make your own, here is your motivation to give it a go. I used 1 “pie pumpkin” from the grocery store and it yielded around 16 ounces of puree – enough for 1 deep dish pumpkin pie and a little more for our morning oatmeal!
When food is cooked in greaseproof paper, it cooks in its own juices providing more flavor! Ingredients will cook quickly because they are surrounded by moist heat, and little fat is required, which is a huge health benefit!
After preparing the batter and pouring it into the pan, I tasted a little bit that somehow found its way onto my finger, and I will admit it made me apprehensive about how this recipe would turn out.
Brown butter elevates the flavor of sugar cookies with just one extra step! Its nutty flavor pairs perfectly with ripe, summer peaches that I incorporated into vanilla ice cream.