pumpkin & spice frozen yogurt

You learn so many things when you experiment. For example, I learned that yogurt doesn’t have enough fat in it to keep the frozen yogurt creamy once frozen.

Do you know how I know this?

It’s because the first time I came up with this recipe, I diligently went back & forth to the freezer to ensure I was keeping the mix moving & breaking up those ice crystals, and at some stage, it just turned on me & stopped being a nice creamy concoction, but rather had the consistency of very hard slushed ice.

So, I thawed it out & started again thinking I hadn’t quite been diligent enough, this time stirring it every 15 minutes instead of every half hour. Nope, same result.

I sat there frustrated looking at it & realized that if it was getting this hard & falling apart, there wasn’t nearly enough fat in it.

Ahhhhh, so here we go, the age old question… is it better for my frozen yogurt to be creamy, or healthier?

Creamy won. No surprise really since I always choose flavor & texture over calorie count.

…and wouldn’t you know it, adding an egg yolk & some sweetened condensed milk turned my frozen treat from a slushy mess into a creamy, delicious dessert.

So I have to ask myself, what’s really in all those frozen yogurts out there? Maybe it will require some investigation, maybe not, maybe that’s all for another post. We shall see.

I know it’s getting colder outside, but it’s still warm enough for me to get away with this fall concoction. I’m combining the last of the warmth with the flavors of the fall.

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pumpkin & spice bites

I’m going to ignore the current holiday. I already showed you how I celebrated it on cupcakes. That’s all you get.

Instead of something red & covered in love & hearts, I’m sharing something orange & filled with pumpkin. Bite sized, more-ish snacks for those of us who will be silently protesting the holiday by watching zombie flicks on the couch & stuffing our faces full of these.

Don’t get me wrong. I’m not against love, or holidays. I love both actually. I’m not even against valentines day. I just don’t feel like celebrating it this year. Maybe next year, ay?

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pumpkin and spinach lasagna with italian sausage

Until I made this recipe I never thought about the fact that I never make lasagna. I finally concluded that the reason is a Greek dish my grandmother makes often called pastichio. It is essentially a bolognese lasagna dish but instead of flat pasta we (Greeks) use thick round ones, and instead of multiple thin layers there are only three fat ones… Sauce/ pasta/ b√©chamel. This lasagna however couldn’t be more different. Multiple layers of interchanging orange and green colour tell a completely different story. I also used an italian sausage that we got from Sienna when we had visited Tuscany for an epic week of gastronomic decadence.

Those beautiful layers first started with a delicious, fresh pumpkinThis is what it looked like after baking. I cannot even begin to tell you how wonderfully delicious it was!

– mel

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traditional pumpkin pie

I’ve got two sets of pictures for everyone today. The first was the pumpkin pie I made at home for mel & I. Pretty standard, nothing too out of the ordinary.

The second time I made this though, was for an order at work. Now, I know the first pie looks pretty, but at the bakery I don’t want things to just look pretty, I want them to look professional. This is why I did something funky with the crust. Shame I didn’t have a proper camera with me for it. Still, the basic recipe is exactly the same. The only real difference here, is that the second pie shell took me double the time to assemble, was completely worth it though. Unfortunately I wasn’t around to see the customers face, but my boss gave me some pretty good feed back.

Here you can see the assembly of the shell, not too complicated. Below is what it looked like filled & baked.

Pretty neat huh?

– nickey

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stuffed pumpkin

I have this love for stuffed vegetables that can’t be explained. Something about them being wholesome, comforting, filling & completely delicious.

As luck would have it for me, now is the perfect season for pumpkins. You know, that same amazing vegetable that we carve into faces. Stuff into pies. Bake into cookies. Puree into soups. Mince into a casserole. The possibilities are endless. Recently I’ve even been pondering making pumpkin & cream cheese muffins. Maybe even a pumpkin cheese cake.

So, these amazing, delicious, round & wonderfully orange vegetables have now been turned into a container for the most incredible stuffing. I’m telling you, I love what Mel does with food. Every single time.

Any way, these baked stuff pumpkins have all sorts of amazing things in them. I ate a whole bowl of stuffing prior to them being ready, and then still managed to eat an entire pumpkin on my own. Scooping out that incredible orange flesh with every bite.

Enjoy!

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