Have you ever eaten a food and wondered where it had been your whole life? It was almost a food epiphany really. Well, I had that. I was making cookies (yes, I made cookies twice this week don’t judge me) again, only this time was different. As I was making them, I thought they looked and smelled pretty good. Then, I baked them. Then, I ate one. My world exploded into colors I’ve never seen before. These are really, really good. If you’ve never had a cookie like this, you’ll wonder where it has been your whole life.
Right before Thanksgiving rolled around, my eyes spotted a pumpkin ice cream at dinner one night. I have eliminated excess sweets from my diet, so needless to say I was slightly saddened that I had to turn down pumpkin ice cream. Since then, I have been dreaming of this ice cream. I decided to make something similar to the pumpkin ice cream: pumpkin mousse.
I am all aboard the train heading to Pumpkin Town, USA. For some reason, I am crazy for pumpkin this fall. I have already made Pumpkin Scones with Spiced Glaze and Pumpkin Bread. But I cannot be stopped. The pumpkin bug bit me again this week. This time, I wanted a typical dessert. I wanted a fluffy, soft cookie with pumpkin incorporated in it. This led me to a pumpkin cookie with a sweet cinnamon glaze.
I have attempted a pumpkin bread once before, and it did not turn out how I had hoped. It was too moist. It was as if it didn’t bake all the way through, but it did. I baked it for well over an hour but it was gummy and so dense. It tasted fine, but the texture was off. I wanted something that was more bread-like and not quite as moist. So, I decided to give low calorie pumpkin bread another shot with changes to my previous recipe.
I recently discussed my love for breakfast sweets in my Apple Fritter Cookies post. There is just something about that initial sugar rush to my system first thing in the morning. They say breakfast is the most important meal of the day, right? Well, I like to start my day in a complete state of sugary euphoria. The problem is, most breakfast pastries are high in calories and not very filling. There is one breakfast pastry that is typically more dense, and less sweet than most: the scone. The humble scone is a pastry that is often overlooked at bakery counters. Generally speaking, scones are dry and dense. However, I decided to make a moist scone that was fit for breakfast time.