We eat a lot of oatmeal around here. Rolled and steel-cut. Simmered and microwaved. Baked in muffin tins and in slabs. So when I came across a recipe for pumpkin oatmeal, you knew I had to try it. (It is pumpkin season here at Economist at Home, after all!) The prep for this version is quick and easy, but it requires a long lead time – 24 hours to soak the oats before cooking and 40 minutes to bake before serving.
So, pick a day you could realistically pop this in the oven 40 minutes before breakfast and not have your whole day thrown off (a weekend perhaps?). Working backwards, set aside 5 minutes two nights prior to your baking day to soak the oats and another 10 minutes the next night to mix in the other ingredients. Continue reading Make-ahead breakfast: Pumpkin pie baked oatmeal
I’m a simple girl. I love desserts as much as the next person, probably more, but I prefer to focus my culinary energy on getting the family fed. If I have time and energy left over after ensuring our three squares are taken care of, I might consider making a dessert, but not often. When I do go the extra mile, it’s usually in fall or winter, as the siren call of pumpkins and apples beckons me.
Sure, I love to peruse beautiful recipes as much as the next foodie. The gorgeous photography, sumptuous description of the flavors… but they lose me after that. I rarely have the heart to make a dessert that requires copious amount of rich ingredients. I think my limit is about a half a stick of butter.
And while I don’t have an objection to a little cream, I don’t routinely buy it, so I rarely have some on hand. Probably my number one (scrooge-like) rule about making desserts is that I won’t shop expressly for their ingredients. I’m only willing to consider a recipe if I already have all of the components (or reasonable substitutes) at my fingertips.
And don’t get me started on the directions for fancy recipes. I read one the other day that was as long as a chapter of my dissertation. I’m tired from just reading the thing. No longer interested in making it. Moving on… Continue reading Rustic pumpkin custard