Hey Fall, slow down. I can’t believe we’re already more than half way through October. And I sure hope it cools down here soon and we have some fall weather. The sweaters in my closet are getting antsy.
Anyhow, no recipe today. Just some of the fall themed goodies I’ve been eating lately, with the air conditioning on trying to pretend that it’s actually cool out.
This is an edited version of a stuffing recipe in the current issue of Vegetarian Times. I couldn’t find fresh chestnuts, so I used the kind that come in a jar. Gasp. It was weird. Def not as good as freshly roasted chestnuts, but not bad. The stuffing was good, but nothing to get too excited over. It tastes remarkably similar to that kind of stuffing that comes from a box or bag even though I used fresh ingredients, other than the chestnuts. I know there are people out there who love the box stuff, so if you’re one of them, this is a good recipe for you! All of the taste, none of the preservatives.
I will have to post the recipe for these Pumpkin Chocolate Chip Blondies sometime soon. They turned out very well, good flavor and texture. They will be showing up on my table for years to come. I was inspired by these Sweet Potato Blondies that I made last year:
This recipe was from Vegan Cookies Invade Your Cookie Jar, so if you have that book, you should give this recipe a try. It’s super easy and these blondies are very tasty. Do I maybe, possibly, sort of like my new Pumpkin Chocolate Chip ones better? Perhaps….perhaps.
And what would fall be without a galette? Ashlae from over at Oh, Ladycakes seems to share my love of galettes, so I decided to make her recipe for a yummy looking Pumpkin Cream Cheese Galette. I used my own crust recipe, but will def have to give hers a try sometime in the future. I can never have too many pastry crust recipes in my repertoire. I also let my topping get too warm, so it sorta melted, but it still tasted delicious and didn’t affect the taste or texture of the galette.
More fall and winter treats to come soon. Butternut Squash Lasagna is happening right now. I will report back soon. 🙂