So I’m very much behind on my posting again.  That’s not to say I haven’t been baking! Indeed, I feel like Ive been baking more than ever.  Perhaps it’s in procrastination – I’ve got a midterm this afternoon! *gulp* Go figure that I choose the morning of the midterm to post and not anytime in the past two weeks.

This post will be a quicky.   Just some pictures to let you know that I haven’t given up on this blog. :) If you want the recipe, just give me an email and I’ll be happy to send it too you!

Have a slice of chocolatey, oatey, gooey awesome.

(above) These were an adaption of an original caramel chocolate slice.  I added condensed milk and chocolate with a good spoonful of cocoa mixed into the dough.  I gave them to my tutorial group. Man, did they go fast!

Pumkpin bread. Enough said.

(above) Spiced pumpkin bread.  I just *love* the warm, autumn taste of cloves, cinnamon, ginger, and nutmeg.  The bread was moist, delicious, and eaten straight out of the oven. :)

More pumpkin?!

(above) Yes, indeed more pumpkin.  These are “Pumpkin Brownies”, from the ever-inspiring Baking Bites.  Whilst they’re called brownies, there is no cocoa in them.  They are, however, very moist with a texture halfway between pumpkin pie and brownie.  And so full of those fragrant spices which I adore.

Sadly not pictured is the last bountiful yield of my homemade pumpkin puree: a pumpkin pie slice.  It was quite good — the crust was sweet and buttery, with the oatmeal lending it a nice chewiness.  Hot from the oven, I thought it tasted like pumpkin pudding!

And so concludes this year’s pumpkin recipes.  Wait for next autumn, for some more pumpkin delights!

But moving on…

Peanut butter blondies...

(above) Peanut butter blondies. When the urge to bake hits me, it’s like an inexorable whine that gradually builds itself up to a roar which just cannot be ignored.  That struck me one evening and out popped these peanut butter blondies.  I took a basic blondie recipe, tossed in a half cup of smooth peanut butter and some chocolate chunks.  I also substituted the vanilla for a wee spash of almond extract.  The result? A dense, chewy cookie bar with a hint of peanut butter and almonds. I think I liked these better the next day.  But of course they were quite good straight out of the oven!

om nom nom nom.

(above) Butterscotch Caramels.  I recently picked up a new toy for myself: a candy thermometer.  I had been pining after one for a while, probably ever since I saw the post in userealbutter about candied orange peels. Those are still high on my list to try, but I was reading through the Joy of Cooking (my bible!) and read the entry “About caramels”.  That settled it, I had to try and attempt caramels.  The recipe made a fair number (almost 70!) and I had a fun time individually wrapping them all.  But o they are melt-in-you-mouth delicious.  And the actual candy making process was relatively painfree.  Next on my list to try are the Opera creams, a fudge-like candy that’s often dipped in tempered chocolate.  But first I need a proper chocolate melting thermometer. /sigh. I suppose you can’t have everything in life!

So, my friends, you can see I *have* been busy baking… just lazy posting.  Once again, let me know if you’d like a recipe.  Cheers!