I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…
Recipe taken from here, but changed a bit.
- 1/2 cup pumpkin
- 1/3 cup brown sugar
- 2 TBSP oil
- 1 egg, beaten
- 1/2 cup carrots (1 medium carrot)
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
1) Preheat the oven to 350F.
2) Beat the pumpkin, brown sugar, oil and egg.
3) Add the carrots and mix.
4) Add the flour, salt, baking soda and cinnamon and mix.
5) Add to a muffin pan (no need to butter).
6) Bake for 15 minutes.
I found them best heated with butter on top.
Recipe taken from here. Great addition to breakfast during this time of the year.
- 4 oz cream cheese
- 1/4 cup pumpkin puree
- 1 TBSP brown sugar
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
1) Combine all the ingredients!
From Hong Phuc Restaurant
- 1/2 TBSP vegetable oil
- 400 grams squid cut thin into rings (if possible)
- 3 spring onions, just the white part, cut very finely
- 1 small piece of ginger
- 3 celery stalks, just the top, including leaves, cut very finely
- 1 tsp pepper
- pinch salt
- 1 lemongrass stalk, just the white part, cut very finely
- 2 tsp brown sugar
- 2 cloves of garlic
- 1/2 tsp chili sauce
- sesame seeds
1) Heat the oil in a pan.
2) Mix the squid, spring onion, ginger, celery and salt.
3) Crush the lemongrass and garlic in a mortar.
4) Add the chili sauce, brown sugar and lemongrass mixture and cook in the oil for 1-2 minutes.
5) Add the squid mixture and cook for 3 minutes or until the squid is not translucent (it is easy to overcook squid so watch it!).
6) Sprinkle with sesame seeds.
its in the back!
From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!
Recipe taken from here.
- 1/2 cup butter, room temp
- 1/2 cup light brown sugar
- 1/3 cup sugar
- 1 tsp vanilla/rum
- 1 egg
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup of chocolate chips
1) Heat the oven to 375F/170C or toaster oven to 140C.
2) Stir the butter in a large bowl to make it creamy.
3) Add the sugars and mix until combined.
4) Add the vanilla and egg and mix until combined.
5) Add half the flour and mix until combined.
6) Add the rest of the flour, salt and baking soda and mix until combined.
7) Add the chocolate chips and mix.
8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.
9) Serve with vanilla ice cream.
I tried two different granola bars for this hiking weekend as I was in charge of the plans! Here’s the other one. This recipe was taken from here.
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup peanut butter
- 1 tsp vanilla
- 2 1/4 cups oats
- 1 cup chopped pretzels
- 1/4 cup chocolate chips
1) Mix the butter, brown sugar, honey, peanut butter and vanilla in a pot until it is smooth and consistent in color.
2) Mix the oats and pretzels in a large bowl.
3) Pour the peanut butter mixture over the oats and mix.
4) Pour into baking tins and top with chocolate chips.
5) Place in the fridge for a minimum of 2 hours.
Raspberries have been super cheap (well, in retrospect of the amount you get vs other fresh fruit in Korea) recently so I wanted to make a few things with raspberries in them. My boyfriend has also been getting on to me about using up the chocolate bars in my freezer before he eats them all (there’s 3 big bars…or was…). Recipe taken from here.
- 3 cups flour
- 4 TBSP baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 3/4 cup sugar + more for the tops
- 1/4 cup brown sugar
- 1 cup of milk
- 1/2 cup oil (not olive)
- 1 tsp vanilla or rum (or any dark liquor)
- 2/3 cup dark chocolate chips
- 1 1/4 cup raspberries
1) Preheat the oven to 425F/220C or toaster oven to 200C.
2) In a large bowl mix the flour, baking powder, salt and cinnamon.
3) In a medium bowl mix the eggs, 3/4 cup sugar, and brown sugar.
4) Add the milk, oil and vanilla/rum and mix.
5) Add the wet mixture to the dry mixture, being sure not to overmix.
6) Add the chocolate chips and mix a bit more.
7) Add the raspberries and fold in, trying not to break them.
8) Pour into baking tins.
9) Bake for 5 minutes, before lowering the heat to 375F/170C or toaster oven to 140C and bake for another 20-25 minutes or until the tops are browning.
10) Let cool for 10 minutes before removing from baking tins.
This was not as spicy as I thought it was going to be, so don’t be worried. Recipe taken from here.
- 4 oz spaghetti
- 2 TBSP butter
- 1/2 tsp chili pepper flakes, or powder
- 1 egg, whisked
- 2 TBSP brown sugar
- 2 TBSP soy sauce
- 2 TBSP hot sauce
- 3 green onions, chopped
1) Cook the pasta in salted water until done to your liking.
2) Drain and set aside.
3) Melt the butter with the chili pepper flakes in a large pan on medium.
4) Add the egg and cook, scramble style.
5) Mix the brown sauce, soy sauce, hot sauce.
6) Add the pasta and hot sauce mixture to the pan and lower the heat to low.
7) Cook until the sauce evaporates.
8) Add the green onions and serve.