Me and pumpkin–it’s not over! Whenever I have leftover pumpkin in the fridge, I can’t stop myself from adding it to almost all things. This past weekend, I went to see my little sister, who’s 15, cheer at her high school’s last home game of the regular season. The game fell on my dad’s birthday, so I wanted to bring a little something sweet for the post-game celebration. Unfortunately, in addition to her dairy and soy allergies, my sister is also currently avoiding nuts, citrus, and chocolate as part of an anti-migraine diet. And, of course, I wanted whatever I made to be gluten-free.
Well, what was left that COULD go in these treats? Pretty much just pumpkin (and a few coconut products). I ended up making gluten-free, dairy-free, soy-free, and nut-free pumpkin cupcakes, and while I didn’t think they were good enough to share with all of you, my sister really liked them.
The cupcakes only used a cup or so of pumpkin, so I was left with some extra, which was burning a hole in my pocket/fridge… Can that expression apply to food you really want to use up? Or is it only for money you’re dying to spend?