p u m p k i n t i m e

yum

I've been wanting to make pumpkin bread ever since I brought home a new pumpkin spice candle. The other night I could smell it while I was sleeping. So of course, the next morning I jumped at the chance to start baking. Why not? It's fall! I love this time of year! Leaves change and fall from the trees, the air gets a little crisper, and I feel the need to bake and start sewing again.

Well that morning, I baked a banana bread and ended up making three loaves that week plus two dozen cookies and homemade cinnamon rolls. This week I slowed down a little to 2 loaves of bread (pumpkin) and one dozen cookies. Here are a few pointers from someone who is always learning something new in the kitchen:

1. sometimes substitutions do NOT work out as well as you think they might

While I was making the frosting for my cinnamon rolls, I found that I didn't have confectioners sugar or half and half. So I substituted regular sugar and whipped cream instead. After I poured the concoction over the rolls, they were soggy! So back in the oven they went.

2. even though you can substitute applesauce for oil, it doesn't always taste as good

I made some cornbread the other night to go with our chili. Since I'm watching what I eat more carefully, I decided to substitute brown sugar for regular sugar and applesauce for oil. It wasn't that bad, but I must admit, I like the normal recipe much more.

3. finally, if you are in doubt that your baking pans aren't exactly the right size, measure them. Don't assume unless you want a huge mess in your oven!

*burnt pumkin doesn't smell as wonderful as unburnt pumpkin