October has been a really busy month in the kitchen (especially the oven) and I haven't managed to take photos of everything I baked. What is worse, I haven't managed to write down the recipes I'd like to keep either. Bad, bad, bad girl...
The month started off with a very very tasty Lemon Poppy Seed Bread. This one is definitely a keeper
The month started off with a very very tasty Lemon Poppy Seed Bread. This one is definitely a keeper
It was fluffy and lemony and delicate. I used lime instead of lemon and 1/3 of the sugar quantity and it turned out great. A bit too large for my usual baking dish. Maybe next time I'll split the batter in two or halve the recipe.
Next followed an apple pie/cake.
I don't remember much about this one. Not even the site I found the recipe on. It was ok-ish, but I don't think I'll be making it again, the apples didn't shine through as much as I would have liked. I remember it was a fun recipe though, because I baked it on a baking sheet and not in a tray, and I shaped it by hand.
Next followed a multitude of pumpkin pies, breads and tarts. I only have photos of the pumpkin bread.
Next followed an apple pie/cake.
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| heee :) pacman |
I don't remember much about this one. Not even the site I found the recipe on. It was ok-ish, but I don't think I'll be making it again, the apples didn't shine through as much as I would have liked. I remember it was a fun recipe though, because I baked it on a baking sheet and not in a tray, and I shaped it by hand.
Next followed a multitude of pumpkin pies, breads and tarts. I only have photos of the pumpkin bread.
This bread, well..I would like to keep it, but I think I have to tweak the recipe a bit. It uses vegetable oil (olive oil) and I think this makes it a bit heavy. It also uses pumpkin purée, which is this autumn's greatest discovery. I am never going back to stewed pumpkin! The pumpkin purée made it very moist and cake-y, more cake-y than bread-y :) It was packed with spices and overall it was very, very tasty.
Neeext, we have the lovely pear tart I promised you! I made a tiny tart and a tinier galette. They were both delicious and fruity. I used very little sugar and instead let the fruit take centre stage. Which it did!
I used only two spices: a gentle sprinkle of cinnamon (no autumn cake without cinnamon, right? right!) and a button sized piece of ginger.
This one is a keeper and next time I'll try and arrange the pears nicely or make a lattice on top. For presentation purpose, of course!
And to finish off, a favourite of mine, which I always prefer warm and gooey and sticky:
Zucchini cake! Well, you can't really make better an already good recipe so this is pretty much as I told you about last autumn. The only thing I've changed since: replaced some of the flour with cocoa powder (because there's no such thing as too much cocoa, right? right!)
I used only two spices: a gentle sprinkle of cinnamon (no autumn cake without cinnamon, right? right!) and a button sized piece of ginger.
This one is a keeper and next time I'll try and arrange the pears nicely or make a lattice on top. For presentation purpose, of course!
Zucchini cake! Well, you can't really make better an already good recipe so this is pretty much as I told you about last autumn. The only thing I've changed since: replaced some of the flour with cocoa powder (because there's no such thing as too much cocoa, right? right!)
