It’s the time of year where I can start putting pumpkin into absolutely everything. This happens every year, and it’s one of the best things about autumn. Some prior examples from the blog include things like pumpkin cinnamon buns, nutella pumpkin pies and pumpkin & black eyed bean curry. You can see everything pumpkin here. I love make spicy pumpkin soups, pies and bundt cakes. I’m not just talking ‘pumpkin spiced’ either as none of that junk has pumpkin in it, just a blend of spices that’s sold to you as the taste of autumn. I decided to experiment with one of my favourite go-to recipes, my brownies. I’ve made cheesecake brownies before and this falls into a similar territory and while I was worried about flavours and moisture levels, the Pumpkin Pie Brownies were a huge success. Read more
I’m 10 days into a Vegan month and so far it’s going pretty well. I’ve yet to find myself melting down into a puddle crying about halloumi. There’s still time, but so far, so good. One of the big ones for me when it comes to a month like this isn’t actually my meals, or even what milk to put in my tea, it’s the baking. I usually bake a couple of times a week, minimum, and most of my go-to recipes are full of butter and eggs. Cookies for instance are one of my favourite things to bake, but I’ve yet to find a vegan cookie recipe that’s matched up (if you’ve got one, please, please leave it in the comments below!). I decided to kick the month off with a batch of Vegan Cinnamon Buns though, to see whether I could make a completely vegan dough.
It’s been a little while, but man have I been busy. I’ve been to Glasgow for a birthday weekend, Florida to visit Universal Studios and finally attend the grandaddy of them all, Wrestlemania and after all that I’ve been to Scotland for my dad’s 60th birthday, Yorkshire to see my girlfriend’s family and finally Newcastle to see an old uni friend get married. It’s been incredibly hectic, and as such I’ve not had much of a chance to write anything, but I’ve got a fair few things lined up, including a bunch of words about the trips above, but I’m starting with a recipe for a curry I’ve been making almost weekly since the start of the year; Squash, Black Eyed Bean and Coconut Curry.
I’m freshly back from a trip to Norway, and I may have eaten my body weight in cinnamon buns. They were completely different to the ones I’m about to post about, but I thought it was relevant. I’m going to be trying to find a recipe for one of them soon, so keep your eyes out for that. In the meantime, this is an updated recipe to something I baked a year ago, and while pumpkins are still in season (yup, they don’t disappear after Halloween) I felt that it was a great time to stick this together. The cinnamon bun recipe itself is the same as the first one, I just didn’t roll it as thin and changed the glaze, from the maple to something slightly different. I stirred through a decent helping of the new Baileys Pumpkin Spice to give it a bit of a kick. The pumpkin spice, unsurprisingly, goes well with the pumpkin in the buns and the cinnamon that’s running through them.
It’s that time of year where I put squash, or pumpkin, in pretty much everything. For some people pumpkins are only relevant for Halloween, or as the word in front of ‘spiced latte’, but for me it’s an ingredient I look forward to all year. It’s a great change from sweet potato, offering so much colour, a level of nuttiness and an incredible versatility. Last year I put up recipes for Pumpkin Cinnamon Buns (I’ll be putting up a new glaze recipe for this soon), a pumpkin & nutella pie & pumpkin jam and the year before that it was a pumpkin cinnamon loaf cake. This year, thanks in part to Maddie buying the Ruby Tandoh cookbook it was into savoury muffins. The original recipe actually called for sweet potato, but as just that morning I’d raided our local shop for as many squashes as I could carry it only felt appropriate to make them Pumpkin & Feta Muffins.