November 21

What We Baked This Month

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Emile Henry Pie Dish

We decided to celebrate the month of November in all its fall glory by baking an assortment of yummy pumpkin recipes. On the menu – a gluten free pumpkin pie, baked pumpkin donuts, (replacing butter for vegan butter, milk for almond milk, and flour for All-Purpose GF Flour), and pumpkin coffee-cake muffins, with a decadent cream cheese filling (replacing butter for vegan butter, milk for almond milk, cream cheese for vegan cream cheese and flour for All-Purpose GF Flour). Once again, our in-house baker extraordinaire, Annika, helped make adjustments to the recipes to make them all gluten-free and vegan. Each one came out better than expected, with the hands-down favorite being the pumpkin donuts! These are perfect recipes to bake for friends and family for Thanksgiving and upcoming holidays, or just to enjoy on a cool fall or winter day. Wrap them up with a pretty tea towel and oven mitts for a sweet homemade gift as well!

Floral Apron

You’ll be happy spending hours in the kitchen this holiday season in this charming floral apron. It would also make a lovely holiday gift for the chefs and bakers in your life.

Block Print Tea Towel

We have a drawer full of kitchen towels that we use multiple times a day. This block print find adds a subtle, pretty touch to our kitchen decor.

Gingham Oven Mitts

These green gingham oven mitts are perfect for the holiday season. Complete the set with these gingham potholders.

pumpkin baking
pumpkin baking

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