Back when I was a teenager and ate whatever fit my fancy, I drank a lot of hot chocolate. I’d fill a huge mug with milk and then stir in a tad too much Ghirardelli “Double Chocolate” hot chocolate mix. It was divine.
You can put pumpkin in anything (just ask Pinterest), but for me the classic pumpkin pie reigns supreme. This has nothing to do with the fact that it’s the “healthiest” of the pies – that’s just a lucky break. Now I can go on about the fiber, vitamin A and vitamin C this dessert provides but there’s no getting around the crust. Great news – we don’t need it!
Cataloging my kitchen endeavors with a blog definitely keeps me out of any ruts, but no ruts also means no traditions. I think if you asked my husband what his favorite dinner is, he wouldn’t have an answer – that’s because rarely will I make the same exact meal. Now there are plenty of flops in there, trust me, but generally a total lack of routine (i.e. we don’t do taco Tuesday). There are a few exceptions, which I usually note in here, of recipes that are so fabulously tried and true that my search has come to an end.
A seasonal hybrid! If this monkey bread recipe and these pumpkin cinnamon rolls had a baby, this is what it would be. “Pull-aparts” are wonderful because it’s nearly impossible to gauge how much you’re eating, which means you can’t feel guilty. Hey that’s my theory and I’m going with it.
I read an article recently that says the reasons diets fail is because the dieter returns to his or her original patterns after losing the weight. I definitely weighed about 15 pounds more in college than I do now and no, I haven’t spent the last ten years on a diet. The only way to lose the weight and keep it off is to actually overhaul the way you eat.
These bars were the “practical final” for my level 1 class. This basically meant that I didn’t give my “tips, tricks, and explanations” introduction. Since high school students don’t really listen anyways, it was pretty much just a normal cooking day but worth more points. These bars consistently turned out fab – which essentially means that it’s nearly impossible to mess up this recipe.
So we’ve been watching The Voice lately. Good stuff. I have a major girl crush on Gwen. We keep hearing over and over again that “if you’re prepared, there’s nothing to be nervous about!” (says the coaches to the singers). I want to chat about dinner preparedness for a second.
This recipe was originally put on homebeccanomics in 2012. Not only were the pics pretty bad but I noticed I’d made it in three small loaf pans. Not very many people have three small loaf pans. I wanted to make it again to get new photos and to check the timing for a standard 9 x 5 loaf pan. What I did NOT need to touch was the recipe itself, because it is by far my favorite pumpkin bread of all time. We (Rich and myself) ate the entire loaf in under 48 hours. I feel shame.