i had four (now two) ziplock bags of roasted pumpkin in my freezer. just lounging around in the frigid air. i’d made these last week when i decided i needed pantry space and the two pumpkins just need to move (i still have one whole pumpkin left).
it’s really quite handy to have these pre-prepared. and a slight sense of smug satisfaction that it’s all chemical/preservative free.
these baggies have come in handy – one bag was used yesterday to whip up a pumpkin, onion & cabbage penne pasta for a girlies dinner (one serve was left – snaffled by the husband). then this morning, i whipped up a half batch of chocolate mousse using the lovely katie’s recipe with some of my own tweaks (of course!).
i found katie’s delicious blog while searching online for a chocolate recipe that used pumpkin. i’d found one ages ago that i’d bookmarked but i really wasn’t in the mood for baking. i wanted some easy and fast with minimal prep and a short ingredient list. this ticked ALL the boxes.
my tweaks to her recipe was:
- using dark chocolate – i’m guessing the choc chips in her recipe are milk choc
- omitting cocoa powder – as i used dark chocolate instead of milk
- no pie crust – because i was lazy
now, katie calls it pie because she pours the chocolatey mix into a pie crust. i didn’t have any pie crust ingredients on hand so i decided to just make it a mousse, no
soup pie crust for you! it’s sitting in my fridge in a round pyrex dish, firming up for tonight’s dessert. what i licked off the spoon after it was mixed was amazing. i can’t wait for tonight!
p.s. this is next on my radar - mint choc fudge pie.