Nutritionist by trade. Foodie at heart.
We are into October where the leaves are changing colour and Thanksgiving celebrations are all around. Which also means it’s winter squash season (e.g. pumpkin, butternut, buttercup, acorn, hubbard)! I have a love/hate relationship with winter squash in general. I love their bright colour, smooth texture and sweet taste but found them intimidating to cookContinue reading “How to cut winter squash without hurting yourself”
Pumpkin pie spice is a combination of cinnamon, ground ginger, nutmeg or mace, cloves and allspice. It’s often used in pumpkin flavoured desserts such as pumpkin pie, cakes, cookies, custards and even lattes. You can use some or all of these spices depending on your preference. When I did a series of pumpkin pie tasteContinue reading “What is pumpkin pie spice?”
It’s pumpkin pie season! For those of you who love pumpkin pie and are wondering how to make it (should you make the crust from scratch? should you use pumpkin pie filling or pumpkin puree or should you just buy it already made?) I have a series of pumpkin pie taste tests that I’ve done.Continue reading “Pumpkin pie – from scratch or from a can”
Pumpkin pie was on sale this week for $3.99/pie. Even I have to admit that this is a good deal. I have done pumpkin pie taste tests in the past but it was comparing frozen pie crust vs. from scratch and canned pumpkin pie filling vs. pumpkin puree. I decided to take the pumpkin pieContinue reading “Food Lab: Pumpkin pie (from scratch vs. store bought)”
In the spirit of Thanksgiving, I decided to do another pumpkin pie taste test this week (but really, there’s a can of pureed pumpkin that’s been sitting in my pantry for the past year that I’ve been wanting to use up). During the last pumpkin pie taste test, I realized how easy it is toContinue reading “Pumpkin pie – homemade vs. store bought”
Part 1: Pie crust Pie crust #1: Tenderflake frozen pie crust. Available in the freezer section of most grocery stores. Pie crust #2: Pie crust made from scratch. Ingredients: 1 1/4 cups all-purpose flour 1/4 tsp salt 1/2 cup shortening, chilled 3 Tbsp ice water Directions: Whisk the flour and salt together in aContinue reading “Food Lab: Pumpkin pie (frozen pie crust vs. from scratch & canned pumpkin pie filling vs. canned pumpkin)”
The original baking experiment that I was going to do with the pumpkin pies was frozen pie crust vs. home made pie crust. This was before I realized that canned pumpkin can be hard to find, hence the reason why this pumpkin pie baking experiment became a two-part series: Canned pumpkin vs. canned pumpkin pieContinue reading “From scratch versus frozen: Pie crusts”
I had been meaning to have a baking night at my place with a friend of mine. One of her favourite desserts is pumpkin pie, so with it being the Thanksgiving long weekend I figured what better time to make this dessert than this weekend. However, it turns out that canned pumpkin can be prettyContinue reading “A tale of two pies: Canned pumpkin versus pumpkin pie filling”