This weekend was delicious. Really, really delicious. I banished Graham to the garage all weekend to work on a project for me, so I spent the weekend in the kitchen.
I probably gained back the five pounds that I had lost, but it was totally worth it.
Saturday, I baked a pumpkin pie. Graham requested it, and I figured it was the least I could do since he was building me stuff. I’m not a huge fan of pumpkin pie, but this was pretty good. It used a minimal amount of sugar, heavy cream instead of evaporated milk, and was incredibly light. It was even better when I topped it with a homemade cinnamon whipped cream and some crushed gingersnaps.
Sunday I was feeling courageous, and decided to attempt pumpkin challah. It wasn’t hard at all, just time consuming. There were about three hours of inactive time involved with the recipe, and the nine cups of flour definitely gave my stand mixer a workout. It turned out absolutely beautiful, but the flavor wasn’t what I was hoping for. There was just a hint of pumpkin, but over all it tasted a lot like regular challah (which isn’t a bad thing at all!). I will make this again, probably for Thanksgiving, and will double up on the spices.
Since challah takes a whole lot of egg yolks, I put the whites to use and made coconut macaroons. These little cookies are easy, and delicious. Graham and I loved them, and unfortunately so did Hermione. In the minute that I was out of the apartment taking out the trash, she ate the entire container. Damned dog…
Saturday night we went to dinner at Salt in Virginia Beach. I bought their daily deal from Coastal Virginia a few weeks ago, and I was excited to use it. The place was DEAD for a Saturday night, which always makes me sad. (You’ll be happy to know that Cheddars & Chili’s had full parking lots…) The food was inventive and delicious, they had a huge wine list, and the service was excellent. I’ll post a full review soon.
It was actually cold Sunday night, so I made Italian wedding soup. This soup is SO good! Orzo, spinach, carrots, celery & onions with turkey meatballs. We ate it alongside a pesto grilled cheese, and it was pretty much the perfect dinner!
Since our weekend continued Monday, I made the most amazing French toast Monday morning. I used this recipe, the pumpkin challah, and a teaspoon of pumpkin pie seasoning. Once it was cooked, I topped it with syrup, and the cinnamon whipped cream I made for the pumpkin pie. Oh. My. God. Y’all, this was EPIC.