November 26, 2020

What We Baked This Month

1 min read


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Emile Henry Pie Dish

We decided to celebrate the month of November in all its fall glory by baking an assortment of yummy pumpkin recipes. On the menu – a gluten free pumpkin pie, baked pumpkin donuts, (replacing butter for vegan butter, milk for almond milk, and flour for All-Purpose GF Flour), and pumpkin coffee-cake muffins, with a decadent cream cheese filling (replacing butter for vegan butter, milk for almond milk, cream cheese for vegan cream cheese and flour for All-Purpose GF Flour). Once again, our in-house baker extraordinaire, Annika, helped make adjustments to the recipes to make them all gluten-free and vegan. Each one came out better than expected, with the hands-down favorite being the pumpkin donuts! These are perfect recipes to bake for friends and family for Thanksgiving and upcoming holidays, or just to enjoy on a cool fall or winter day. Wrap them up with a pretty tea towel and oven mitts for a sweet homemade gift as well!

You’ll be happy spending hours in the kitchen this holiday season in this charming floral apron. It would also make a lovely holiday gift for the chefs and bakers in your life.

We have a drawer full of kitchen towels that we use multiple times a day. This block print find adds a subtle, pretty touch to our kitchen decor.

pumpkin baking
pumpkin baking



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