Instead of buying Trader Joe's pumpkin pancake mix, Elena and I baked pumpkin muffins. We will definitely try making pumpkin pancakes as well. We are saving this for this upcoming weekend.
|Pumpkin muffins with dried cranberries|
Fall also means my father brings over squash and we typically make a soup. It is pretty yummy but I wanted to try something new. I decided if people make cakes and pies with pumpkin then I can make a cake with acorn and butternut squash. We made a vegan squash cake with cinnamon icing! It turned out moist and delicious. I am not a big recipe person but the recipe worked too well not to share. We took a few different recipes and combined them to make the Mon and Meg Vegan Squash Cake.
The Mon and Meg Vegan Squash Cake
2 cups of flour
1/2 cup of oats
teaspoon of baking soda
1/2 cup canola oil
2 1/2 cups of squash (we used acorn and spaghetti)
teaspoon of cinnaMON
teaspoon of nutMEG
We roasted an acorn squash and butternut squash for an hour and half at 350 degrees. Don't forget to remove the seeds and the stringy stuff. After the squashes cooled, we scooped the yummy stuff out and it was ready to go. You then mix everything together and cook for 30 minutes also at 350 degrees.
3 tablespoons of Earth Balance
1/3 cup of sugar
cinnamon to taste
splash of non dairy milk
Mix everything and add milk until it is the right consistency.
|Squash cake, wine and a toad on a candle|