We finally got one evening of rain here. I'm not sure how much more we'll get from the cucumbers, but they are almost all dead plants at this point.
The jalapenos are rolling in, so I have plans to bake us a jalapeno cheddar frittata for breakfast soon. I also have plans to try a new hummus recipe (Jalapeno-Avocado).
I've been trying new tea infusions, and have included some new ones and excluded some we didn't like. I found that yerba mate iced in the early part of the day is delicous with nothing else in it.
Once again, there are locals stealing, cars getting broke into, and in one small town, a person walked through the woods to break into a house.
I have discovered something new! I can substitute pie pumpkin puree for mashed bananas in a zucchini muffin recipe. I have only made the recipe a few times, as we lacked the zucchini (squash bugs).
I did not know I could swap the pumpkin for the bananas, and I am blown away how good it tastes in the muffins. I hope to try it in other recipes.
Is there a book that is specific on recipes with either use pie pumpkin puree in recipes or with information on what you can swap pumpkin puree for? I know you can use it for eggs, oil, and butter in baked recipes too.
I'm curious if other squash can be used in place of pumpkin puree (in case there is a year without a harvest). For example, sweet potato, butternut squash, or roasted acorn squash.
My husband is not a fan of bananas, so I was thrilled to learn this swap with the pumpkin I froze last year. By the way, the pie pumpkin we planted has been the best, but I only see about two on the vines this year (again squash bugs galore).
Do you like medjool dates? We love a sweet treat once in a great while, and these will be on the repeat list. However, dates do not freeze solid, so here is my tip. First, the filling is frozen in a loaf pan, then sliced, then dipped. I do recommend cutting smaller pieces than the recipe says, and keeping half of it in the freezer, while you dip the first half. The "frozen" filling will go too soft to dip. I keep our finished treats in the freezer. As you can see, when I attempted to cut one in half, the inside is too soft to do that (even frozen). They are delicious. I used a non-gmo dark chocolate. Recipe is from Clean Food Crush - Date Caramel Bites (free recipe online if you google it).
