That’s why I love how Julie of Savvy Eats has sprinkled her Taste journal with memories and little tidbits about food from her childhood. Julie is generously letting us take a peek at how she used this fun journal that encourages catching the stories behind favorite foods and documenting who you are as a cook (or as an eater!).
Who doesn’t love pumpkin pie? Martin would argue that it’s one of America’s greatest culinary creations. I’ve cracked a few times and made it for him in Germany. That process involved bringing a pie pan from the US, buying a pumpkin at the farmer’s market and baking and pureeing it, and making crust from scratch. All in the name of love, right?
Now that we’re in the US, I’m not embarrassed to admit that when I make a random pumpkin pie that isn’t for a holiday gathering, I cheat. I buy the organic frozen crusts (they even have gluten free ones) and canned pumpkin. The whole pie-making process takes less than 10 minutes. Ten minutes, you guys!
We have a tradition at our house. The first day it snows, we make homemade cookies. Well we got our snow last month. (It didn’t stick more than 24 hours.) But Martin was away for work.
Pregnant lady baking a batch of cookies when she’s home alone? That doesn’t good! So I improvised and made these muffins. They’re amazing. We’ve had them several times since.