Kneadbakecook.com Website Review

Similar to last year, I thought I had almost made it to the end of the year without any major kitchen moments until this pumpkin pie. I hadn’t made one in years and rolled the bottom crust wayyyy too thick so it ended up being a quarter inch of soggy pastry. Luckily, the filling was delicious and I had extra so I was able to make a perfectly baked pumpkin pie. Sometimes to prevent one extreme from It was still edible and I ate it, of course, but it was a reminder that there is a threshold of how thick a pie crust can be before it I’ll keep this one short as I know everyone is in the last-week-before-Christmas craze. At this point in December, you might find yourself with a box of peppermint bark laying around. Maybe you have already eaten it and of course! Nothing of the gummy variety will ever find itself in any baked good of mine. I was positive that I had already posted a recipe for this toffee but it turns out I had imagined the whole thing! I was so certain because this is my absolute favorite sweet treat to make during the holidays. After getting over an initial fear of boiling hot sugar and bu*ter to the hard crack stage, it is actually very, very simple and very, very rewarding. I have very fond memories of making this toffee around Christmas with Popo over every school break for as long as I can remember. The process was always the same and the taste of it always takes me back to those happy childhood moments. As a result, I have become a toffee snob and will always hold this recipe in the highest regard even though it is literally four simple ingredients. What hasn’t changed is my love for Thanksgiving and the particular foods that I always bring. Just popping in briefly with a little recipe for pumpkin seeds. Since the Camp Fire started it’s been severely smoky with horrible air quality, trapping everyone inside. If it was a rainy week, I wouldn’t mind as rain is one of my favorite things and you can at least go outside to enjoy the rain. But it’s been many days since