Pioneer Woman at Heart

  I brushed the tops with milk and sprinkled homemade everything bagel seasoning on the tops.  The original recipe stated to boil them, just like you would yeast bagels, and I did not. I went online and searched for the recipe and found several, but for this one, I had to convert grams to cups to make them.  I was shocked at the results.  First, I doubted the dough.  After kneading it, it turned into a nice dough, although started out crumbs.  Baked at 400°F for 25 they turned out nice, but they do need toasted.  The inside is slightly doughy if they are not toasted, but a nice bagel for a breakfast or whatever, if we need a few in a pinch.  I like the fact, it only makes 4 for the two of us as well.  Yes, it requires white all-purpose flour, but I do use organic/non-gmo.  I used organic greek yogurt, and non-gmo baking powder (original recipe uses self-rising flour). Results?  Pretty good.  They don't stick to the parchment pa...

  I have roasted and preserved all of our garden pie pumpkins now.  I saved some puree for baking/cooking.  I typically freeze the puree in containers, but I ran out of them, so I froze the rest in ziploc bags, and froze them flat on a baking sheet to save space, and store more easily. New recipe tried - White Bean Turkey Pumpkin Chili (SkinnyTaste online).  There are no tomatoes in this chili.  We found this to lack flavor, so I added more chili pepper and some diced jalapenos.   I have also saved some fresh puree for making pumpkin waffles .  There may be some cookies, muffins or other baked this coming week. Tip:  Did you know you can use pumpkin in place of eggs, butter and oil, depending on what you are making?  There is a good article about it HERE .  I am thinking of trying the Pumpkin Alfredo recipe shared on that article.