This morning we woke up to a winter wonderland outside. So lovely. Being the sweet older sister that I am, I dragged myself out of bed extra early to bake warm, fluffy biscuits for breakfast. Baking for my sisters is such fun; Jessie will never get tired of a sweet snack to pair with her tea obsession, Maddie won’t tell me if she’s unimpressed (which is a very good thing ;), and Megan has considerably low expectations (she’d rather have an oreo than chocolate mousse!) What will I do without these three? Anyway. While obediently washing my dishes after sticking these delights in the oven, I lost myself in the slow-paced world of morning grogginess. Thankfully, Mom saved our breakfast just in time from being baked to a deathly crisp. I happily enjoyed a honey-butter filled breakfast this morning while the flurries quietly drifted to the ground all around me.
I made this bread for breakfast Saturday morning to begin our Autumn Bucket List with a BANG. However, If you ask my family, they’d say this delicious concoction wasn’t a true breakfast (seeing that the bread came out of the oven at around noon), but seriously, what is that?! In my book breakfast can last all day on a Saturday.
For the past year I admit I’ve been a play-it-safe kind of baker. I follow my recipe to the ‘T’ like an obedient little cook, and on the off chance that I am forced to alter a recipe (most likely due to the lack of ingredients), I worry myself sick thinking that the outcome will turn out disastrous. Well guess what?! I actually changed this recipe. On purpose. You see, I didn’t want “cinnamon sugar pull-apart bread” I wanted “pumpkin spice cinnamon sugar pull-apart bread…”
~I added a bit of pumpkin puree here, more flour there, a sprinkle of cinnamon, a dash of nutmeg and voila, what I like to call “Pumpkin Octopus Bread” appeared on the counter. And do you know which family member liked it the best? Dad. Unexpected for sure. Dad hates cinnamon and isn’t keen on pumpkin either. Surprises never cease in this family.
One image came to my mind as I sat staring at this loaf of pumpkin bread baking in the oven; Jessie’s “Squid 2-Go” drawing. You may remember the beginning stages of this pieces here. I love the finished product and I am so proud of Jessie’s hard work and determination.
Can’t you see it? squid tentacles reaching out of the depths vs. swelling layers of pumpkin bread extending from a loaf pan? Maybe not.
Here’s a closer look… if not identical, there is definitely a resemblance!
Anyways, enough with the squids. The pumpkin cinnamonrollish bread was bliss and I highly recommend this treat for a chilly autumn morning/afternoon :) I hope you get the chance to enjoy this festive season with friends this week.
Oh, and Jessie, I know octopuses & squids are
sort of, not really different, but pumpkin “octopus” bread sounds so much better than pumpkin “squid” bread.
Last week, we had a connecting4 meeting over tea and apple streusel bars, the spicy flavor of Michael’s homemade chai tea coupled perfectly with my homemade dessert. I will treasure these summer days with Michael and my lovely sisters.
~check out the recipe below!
It was 35 degrees (95 degrees Fahrenheit) today, and I needed something to cool me off. This Watermelon Pink Lemonade just what I needed- it’s the perfect remedy for a hot summer day!
(Recipe at end of post.)
The best part of this frosty snack is after you drink the lemonade: eating the watermelon. The fruit will absorb the pink lemonade and you get incredible sweet and sour flavored watermelon cubes.
I’ve found that using chop sticks is an easy way to eat watermelon. This pink set matched so well with the color of the summer cooler.
This drink is perfect for summer BBQs, children’s birthday parties, and even garden party events.