Apple Oatmeal
Today I've spent some time in the kitchen. First I started by baking a batch of apple-strawberry oatmeal. Super tasty. Below is a modified version of a few recipes I found online.

  • 1 and 1/3c steel cut oats
  • 1c milk
  • 1/6c brown sugar
  • 1 apple
  • 5-6 strawberries
  • 1tsp cinnamon
  • Preheat oven for 350 degrees
  • mix oats, milk, fruit and cinnamon in a bowl together.
  • divide evenly among 4 containers
  • place in pre-heated oven. Bake for 40 minutes.
  • top with preferred toppings (raisins, nuts) or add splash of milk

Pumpkin Puree
  • Pie Pumpkins uncut

  • using a hacksaw

  • scraping out

    removing the seeds and pulp

  • ready to bake

    removing the seeds and pulp

  • done baking!

  • pumpkin skins

    the pile on the left is from the normal pumpkin I could slice with a knife. I could easily peel the skin away from the pumpkin, similar to how you peel a banana. On the right are the hard shells from the hacksaw pumpkin.I could not peel those pieces and used a knife to cut the pumpkin free.

  • ready for the freezer

    3 and 3/4 cups of pumpkin puree for the freezer

While the oatmeal was baking I started working on the next project - pumpkin puree. I used the Pioneer Woman's directions for making puree

I don't have a food processor, so there was some moving back and forth between the stand mixer and a blender. Kind of a pain.

The Cannolo
In the evening I decided to try my hand at making cannoli. I've never actually had a cannolo, so I have no idea if they're tasty or not. But I generally like most Italian (or Americanized versions of) dishes, so I figured it was a safe bet. Plus I've had this old box of cannoli tubes of my grandmother's for ages. I don't think she ever used them.

I used the recipe on the back of the box, although the recipes I found online were all basically the same and involved using a wine of some sort. If I know Chris might eat something I'm making, I use a substitute like fruit juice. In this case the recommended substitute seemed to be pomegranate juice.

A lot of the recipes I read alternated between pan frying in a deep frying pan (which I dont really have) or deep frying. I opted for deep frying.

Aside from filling the entire house with smoke and making my eyes sting, the deep frying went alright. Although next time I may try pan frying and see if that makes a difference.

I ended up frying about half the shells and froze the rest of the dough for later.

The single cannolo I ate tasted fine, although the shell was a little tough. Of course, like I said before I've never actually had a cannolo, so I have no idea if it tastes right or not.


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