I got kind of behind in posts. I know it’s spring, but here’s a recipe I made in the fall.
I really rely on butter and eggs when I bake, but I was intrigued by the idea of this eggless and butterless pumpkin cake business. In it, the only ingredients are a cake mix and a canned pumpkin and voila, a health(-ier) pumpkin cake. I was chatting with a coworker about it, then shortly after that I saw on Cupcake Crusaders the recipe for healthy cupcakes that involves adding cider into that equation. The idea of just pumpkin and cake mix sounded okay, but adding cider sounded even better to me. So I thought I might be able to do something similar with a quick bread. I already had Williams-Sonoma Banana Caramel Quick Bread on hand. I used Wells Banana Bread Beer instead of cider, and added a bit of rum to the mix, too.
I was craving pumpkin scones one day. I decided to add a maple spin to them, since I had success with the maple flavored biscotti. I had Amish Friendship Bread starter ready for baking at the time, so I looked once again to the Friendship Bread Kitchen for inspiration.
I had a nibble of a maple donut at work the other day which made me think, maple is probably the most underrated of the fall flavors. It’s a flavor I’ve really grown to appreciate the past few years. This time of year people will not stop talking about pumpkin spice this and that, but maple is a classic flavor. My favorite pumpkin pie to bake is a maple pumpkin pie. I love maple yogurt, which I eat all year round. I really do enjoy the pumpkin stuff, but maple is pretty awesome, too.
Welcome to my brand new food blog! Check out my “About Me” for more, well, about me and my rating system for reviews.
Let’s get into it.