The Fall frenzy continues in La Cucina this week.
I had first heard of this whole home-made pop tart thing thanks to, where else, Smitten Kitchen. It’s a recipe on my “I want to spend a Sunday afternoon baking this” list. It’s more than a list really, it’s a binder. The problem with the binder is, as soon as I put something in it, I find another gem. Case in point: homemade pop tart pastries. I had been planning/wanting to make a cinnamon sugar version, or even raspberry jam, but then. Then, I found this. Oh Joy. How you know me so well. I love pumpkin things. Obvi.
This past Sunday I cleared my calendar. Well, let me re-phrase. I put a baking session on my calendar. I’m serious. After brunch with my grad school girls, there was “Pop-Tarts” in my calendar. I like making lists. It’s in the family what can I say.
Anyway. I’m not a baker either. I know I’ve mentioned this before, but baking is just not my strong suit. The exact measurements, exact dimensions, ugh. But. I tackled this pastry delight head on, made a complete mess of my kitchen and my self in the process but oh boy! It was worth it. I make a pretty mean pastry. Just sayin’. Now, throw a bit o’pumpkin pie filling in the middle and HELLO! Delicious! Warm! Flaky! Buttery! Gah! I could go on for days.
After that, and a couple of Halloween themed movies, I set my sights on Roasted Butternut Squash soup.
Thank you Ms. Martha Stewart for the below tip in this month’s EveryDay Food. Sidebar: the Beef & Barley soup a couple of pages ahead of this one is also fantastic, one of my co-workers made it last week and I had a taste.
The only bit I changed was that I used my immersion blender and made it a silky smooth soup before adding the roasted chicken back in. I was a bit skeptical of this recipe at first I’ll admit. It wasn’t the traditionally seasoned or creamy squash soup. It calls for ground cumin, coriander and tops it with cilantro. I met Martha half-way and used the blender to make it a fuller, creamy-like soup, but sans cream.