freySite
the life and times of J T Frey
freySite
the life and times of J T Frey
This is a riff on Guy Fieri's recipe for potato salad.
In my recipe for pumpkinified ozark pudding I mentioned having bought a sugar pumpkin to shred. That recipe uses just a fraction of the whole, so after vacuum-sealing four bags of 140 g of the shredded pumpkin, I had some chunks and shreds left. So I roasted the remnants in the oven then pureed with a little water. But what to do with about 1 cup of fresh pumpkin puree? I googled the term "pumpkin muffin cheerios" and this was the mashup of various recipes and riffing that resulted.
Why is it that no recipe seems to call for a whole can of pumpkin purée? The big question when making anything with pumpkin in it is: "so what else do I make to use up this stuff?" How 'bout a slightly sweet, mildly spiced scone with cinnamon chips? Add a cup of hot coffee and you've got breakfast.
My mom makes fantastic homemade chocolate whoopie pies. One day we had pumpkin pancakes for dinner and I found myself with just shy of 1 cup of pumpkin purée left over — what to do? I found a recipe online for pumpkin whoopie pies. It needed to be altered slightly to scale down to the amount of homemade pumpkin purée, and I wanted to use my mom's cream filling recipe.
A simple but flavorful Italian salad dressing.