This is the first time I’ve been able to participate in Project Pastry Queen in… forever. We’re moved, unpacked where it matters (kitchen and bathrooms, baby!), and are enjoying the new place. And the new season. The last time I was able to bake for PPQ, it was still summer! People often say that there are two seasons in Texas: green and brown. And October is pretty much the beginning of “brown.”
If you turn the AC down a tad lower than usual and pop a loaf of Eddie’s Pumpkin Bread with Pecan Struesel in the oven, you could almost make yourself believe that it’s not 88 degrees outside. Joelen selected the pumpkin and pecan goodness that was week’s Project Pastry Queen recipe. The first pumpkin bread of the season was worthy of the title. I made 1/4 the recipe and baked it in two small loaf pans (those little aluminum pans you get in the baking aisle). A drizzle of maple syrup on a warm slice is a super decadent breakfast. And lunch 🙂 Head over to the PPQ blogroll to see more pumpkin goodness. You can find the full recipe over at What’s Cookin’ Chicago. Thanks, Joelen!
Next week, Project Pastry Queen is baking up Mother’s Day Pancakes. (We love our breakfast for dinner around here!)
And guess who’s turning 4 next week? Confections of a Foodie Bride! And we’re celebrating in a big way. In a shiny, candy apple red kind of way 🙂 Don’t miss out!