Pumpkin Cranberry Biscuits
Welcome to bread post #2 today! In an attempt to get all most of my holiday posts up before the New Year, I’m doubling up on posts today, and the both happen to be on my favorite subject: carbs. I love them in every way – for breakfast, for lunch, for dinner, as a snack; savory or sweet, and anywhere in between. I like muffins and cookies and cakes and breads and biscuits and EVERYTHING else your mind could imagine. These biscuits are a more healthful carb option, because they use some wheat flour and pureed pumpkin, plus fresh cranberries for some extra flavor. They are moist, moist, moist, and a great accompaniment to any meal. (more…)
Zucchini Bread with Lemon Crunch Glaze
I visited my family this past weekend, and was thrilled to find my mom’s gardens overflowing with fresh produce. Ever since my parents built their new house last year, they’ve been  constantly working on the yard, landscaping and creating beautiful gardens. Most of the time when I am home they are out in the gardens pulling weeds, watering, mowing the lawn or planting new plants. My mom seems to have inherited my grandpa’s green thumb, because this summer there’s been tremendous growth in their newly installed gardens, tomato plants growing so tall and wide they they simply can’t support themselves, and cucumber plants in a race against themselves to see how much ground they can cover in one season. It’s all quite ridiculous, when you look at the tomato plants and try to envision my family of three at home eating dozens upon dozens of tomatoes to keep up with the crop, or finding a use for zucchinis that are nearly the size of a newborn child. Lucky for them (well lucky for ME), I was home and put some of those fresh garden goodies to use! (more…)
Hearty Chicken Soup and Pumpkin Cran-Apple Walnut Loaf
When I saw the first cranberries of the season arrive in grocery stores, I got so excited I bought a big container of them, and proceeded to leave them in the refrigerator for weeks. I’d notice them from time to time, and briefly consider what I could do with them, but it wasn’t until the season’s first blizzard a few weeks ago when I was stuck inside all day that I finally forced myself to put them to use. Very uncharacteristically, I found a vegan bread recipe (originally Vegan Pumpkin Cranberry Apple Pecan Bread from Joy the Baker) that sounded incredible – so I decided to give it a try. Admittedly, I added a couple of eggs to bind the bread and keep it from crumbling, but apparently it’s just as good without! (more…)
