Apple Pumpkin Bread Tart

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hi old friends (and new)

it is I, back with a recipe that is actually almost exactly the same as this one but transformed–

My intention was to make something crazy. I was thinking along the lines of… an apple oat crisp and a pumpkin cinnamon bun having a baby, only the baby would not only be cute but also elegant and posh and be able to stand on its own two feet at a high tea.

I’d say I got halfway there. You can’t tell from these photos but figuring out how to arrange the apple slices in an aesthetically pleasing way was actually such a dilemma. I felt very discombobulated, so I gave up and placed the slices around in a circle (how boring) but somehow it ended up looking like a rose (elegant!!). Then I couldn’t bear to cover that with an apple crisp topping around the edges, like I initially planned out in my head.

So no, I guess the apple oat crisp pumpkin cinnamon bun baby will have to be born another day.

Baking this bread, and these photos, will forever be associated with good memories. Why? It was a special, special day.

I had started the bread off, proofing my yeast. But it was 10 minutes until 10:00 am, which was when the COLDPLAY TICKET PRESALE opened up, and whenever it’s that kind of environment (think course registration) I end up not being able to do anything but sit around and twiddle my thumbs and click refresh. It’s the anticipation, okay. Let me have my fun.

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PBBBB Cake

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~waits until after Pi day to post this~

how many forms can banana bread be morphed into?

according to the number of times I keep bringing this recipe back, it’s a lot.

Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??

So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipe– the oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.

Oh yah, the PBBBB is for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.

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Cranberry Pumpkin Gingerbread Muffins

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Okay, not going to lie, I was hoping I’d end 2015 with a bang or at least make some celebratory Christmassy fancy holiday chestnut buche de noel (I even have the heavy cream sitting in my fridge), but instead I present you guys with some more boring muffins, my specialty, haha……..

I do have a good reason though, I have a special friend whom I met briefly while interning/volunteering last summer, and even though we traveled together for two or three days, we really connected well and life has a funny way of bringing people back together again. Anyway, she stopped by Vancouver after her exchange over in New Brunswick (lol) was finished, and it’s been a really action packed week, as it’s got to be when you’re trying to show someone the highlights of your home city.

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Matcha Croissants

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I didn’t think I’d ever get around to it, but I’m finally able to cross off “croissants” on my baking goals list (!!!) along with “a plated dessert“, “dad’s birthday cake” and “wedding cake“. All that’s left is a Brooks Headley dessert, but I don’t know if I’ll ever be ready for a chocolate eggplant dessert…

I had to wait until the opportune moment– one (relatively free) rainy day for me to not mind staying home to babysit my dough, and when I happened to have good quality butter on hand. I was lucky enough to get my hands on some Kerrygold unsalted butter, so all the stars aligned one rainy day for me to take the plunge.

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Red Bean Challah

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I’ve been baking as a hobby for a long time now, since I was eight or so. And it never ceases to amaze me– the transformation that takes place in the oven. My heart still beats a little faster from the excitement as I turn on the oven light to check in on whatever I’m baking. Sometimes I get panicky if I see that something’s overflowing, like a bubbling pie that I forgot to put a tray under, or muffin cups that I’ve eagerly overfilled. Most of the time I can tell that something’s almost done baking… its scent starts to waft through the house.

This challah is a perfect example of that. It came together so fast that I was disappointed it was over already. Literally less than 10 minutes to measure out and combine the ingredients. After that, all the work is done by the mixer to knead the dough, and by the yeast to perform its magic to aerate the dough.

Then you weave and shape the challah– therapeutic, really– and after a transformation in the oven, you’ll quickly be rewarded with a tender, soft, light bread.

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