This week I decided to make my recipe early for Tuesdays with Dorie. So Friday morning I set out to baking. I’m not much of a pumpkin fan, at least not pumpkin pie, too dense and TOO much pumpkin flavor for me. I do enjoy pumpkin cheesecake and some other pumpkin treats, and there are definitely others in my house who do, so I decided to give it a go.
I really am glad that I did! This recipe is truly delicious. It called for nuts, which I like but no one else in this house does (ugh) so I switched out the nuts for milk chocolate chips. It also called for sunflower seeds to decorate the tops. I KNEW if I did that no one would eat them (except for me and my hips are big enough thank you very much) so I eliminated that step. That left them a little naked, so to jazz them up a little, I dotted a few extra chips on the tops of half of them, and drizzled melted almond bark on the other half. YUM!!
The recipe called for baking these for 25 minutes in a 400 degree oven. I felt that was too high and worried they would burn, so I dropped the temp to 375. I checked them after 20 minutes and they were still a little underdone. 5 more minutes did the trick and they are wonderful. I was going to make my Cinnamon Butter with this, however the addition of the chocolate chips eliminated any need for additional toppings or spreads. Not to say this wouldn’t be divine heated up with a bit of butter, yummy!
This week’s TWD recipe, Pumpkin Muffins, was chosen by Kelly of Sounding My Barbaric Gulp. Visit her blog if you would like to get the recipe! :) To see how other TWD bakers faired on this recipe, check out the blogroll!