![]() Curried Coconut, Sweet Potato, Carrot & Red Lentil Soup Scrape into the pan, smooth the top and bake for 20-25 minutes, until golden, puffed and springy to the touch.Ĭool slightly before cutting into squares. Add the chocolate and stir just until blended. Stir in the brown sugar, pumpkin purée, egg and vanilla and whisk until smooth. Leftover pumpkin purée helps to create this sweet snack cake. If you want browned butter, heat it on the stovetop until it melts, then leave it until it turns golden and smells nutty. Melt the butter and pour it into a large bowl (or melt it in the bowl, if it's microwave-safe). Preheat the oven to 350 F and line an 8-inch square pan with parchment, or spray it with nonstick spray. ½-1 cup chopped dark chocolate or chocolate chips.½ cup pumpkin purée or mashed pumpkin, sweet potato or squash.A bit of grated orange zest would be delicious in the batter, too. You could swap raisins and chopped nuts for the chocolate, or try white chocolate and a handful of dried cherries or cranberries. I made this one day to use up the last of a can of pumpkin purée, and it was fantastic - a simple, perfect kind of snack cake. This week on the Calgary Eyeopener, we spoke about a few ways to upcycle the ingredients left lingering in your fridge. The week after Thanksgiving, dinner often starts with leftovers from the big feast - but it's often the canned pumpkin, roasted vegetables, cranberries and other bits that need using up. ![]()
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