Pioneer Woman at Heart

  Tuesday was our "Monday" this week.  We both took Monday "off" and spent the day enjoying it.  Tuesday was the day for thunderstorms to roll in late afternoon, so laundry went out on the line early. I am working my way through my garden freezer goodies, and made us some flourless pumpkin bread with frozen garden pumpkin puree.  It is a very dense, thicker bread, and with less sweetness and flavor, but by adding some extra cinnamon and nutmeg it's pretty good. The bread is also about half the height of other baked pumpkin breads.  I test the bread about 30 minutes into the cooking time, and let it cool almost completely in the pan.  I finish the cooling on a wire rack before slicing. Flourless Pumpkin Bread In a blender mix all of the ingredients: 2 cups organic old-fashioned oats 15 oz. of frozen, thawed garden pumpkin puree (I measure it, as it will weigh differently depending on the thickness of your pumpkin puree).  You can use 1 can of pure pumpk...

My brain has gone plain insane.  I feel like I'm caught up in a whirlwind and I'm trying to reach out to stop and get a job done, and I'm sucked back in again heading another direction.  The barn.... Oh lets not talk about that job.  It's getting on my nerves, although I've wanted that job done for several years.  So. Much. Work. The barn siding was delivered.  Then rain arrived, so garden work halted, and I was back indoors.  Deep cleaning, cooking, putting up. . . The hens are molting.  Egg supply is at it's all time lowest.  I made a crock pot of pumpkin oats.  We are not tired of pumpkin just yet, ha ha!  I picked a handful of red raspberries for topping the oats too. I baked my first flourless pumpkin bread.  I have always baked it with flour, so this was a new recipe.  I only tired it out of curiosity, and the fact it saves me on ingredients.  Einkorn flour isn't cheap. It was so-so.  Not awesome, ye...