Lightly and sweet Nutella Meringue. Every bite is filled with thick gooey Nutella. Easy Nutella Meringue recipe that everyone can make at home.
These days, the mornings are as dark as the nights and the air has just a faint mention of crisp Autumn. Â I’m almost willing to believe that the stifling New Orleans heat won’t actually last forever. Â Change is stirring. Â Slowly, but stirring. Â I had a nice visit this week toÂ LoomedNOLA where they have the most lovely and luxurious hand-woven Turkish linens. Â I found a soft new scarf. Â I’m trying to will cool air with purchasing power.
The week, as always, is full of big and small. Â I hope you have coffee and a huge pastry in hand for Sunday reading:
â€¢ Â The most altruistic among us have larger brains and a more keen sense of others in distress. Â Let’s talk about extreme altruists. Â Brains ofÂ kidney donors seem build for generosity.Â Â
â€¢ Â No matter the size of our altruistic brains, I thinkÂ Be The MatchÂ is a great way to give.
â€¢ Â Not just other people’s problems:Â Â Why The World Should Actually Care About Ebola. Â
â€¢ Â Seven days inside the life and death world of Syria’s first responders – the last hope for civilians caught in the chaos:Â Â Whoever Saves a Life. Â
â€¢ Â Some Things You Can Do In Your Sleep, Literally.Â Our brains are pretty sharp even in their sleep-state. I’d also like to volunteer myself toÂ be a part of a sleep study. Â How weird and cool would that be!?
â€¢ Â Presidential coffee preferences are a state secret. Â I’m guessing that President Obama drinks his coffee with cream and sugar. Â Or sugar and almond milk if Michelle is getting on his case.
â€¢ Â Taking the time to turn off all the pings and dings to read some fiction. Â It’s calledÂ Slow Reading… and it’s weird that we even have to give a special title to reading a book. Â I highly recommend David Gilbert’s & Sons. Â It’s aÂ wondrous read.
â€¢ Â Feeling particularly happy, accomplished, and confident? Â Stay away from the Internet. Â According to everything on the Internet: Â You’re Doing It Wrong.Â SIGH.
â€¢ Â Men I’ve Met At Corners.
â€¢ Â Pale Pink Autumn Coat. Â Why not?
â€¢ Â All the reasons that Denise Huxtable from The Cosby Show was a fashion iconÂ for real.
â€¢ Â Let’s be people who makeÂ Whole Wheat English Muffins. Â Perfect as the weather cools down. Â
Have a most happy Sunday!
I love you, buh-bye.
The following is a short list of things that are impossible, based upon my 46 years on Planet Earth.
â€¢I will remember my tote bag, keys, jacket, and coffee cup all in one trip to the car.
â€¢The cat won’t head for the litter box as I’m leaving the room after cleaning it.
â€¢Someone else will find that lost pin, needle, or Lego with their bare foot.
â€¢Benedict Cumberbatch (a.k.a. Sherlock from the BBC) will show up to read me a bedtime story.
Some things in life will just have to be accepted as impossible. But some things, luckily, will always be possible:
â€¢I’llÂ always be able to recite the Pledge of Allegiance and the preamble to the Constitution.
â€¢If someone starts to sing “In West Philadelphia, born and raised…” I’ll be able to join in.
â€¢Let’s just repeat #3 from above. I will find that Lego the hard way.
â€¢Everyone reading this blog will be able to make fantastic No-Fuss Pumpkin Pie Bites without ever having to roll out a crust.
Ah-ha! I got you with that last one, didn’t I? Believe me, though, it’s totally true. Our new recipe for No-Fuss Pumpkin Pie Bites will have you making individual cupcake-sized pies with all the flavors of pumpkin pie, and no need to roll out crust.
Based on the classic “Impossible” pies from 1960s Bisquick fame, this recipe combines our top-quality King Arthur Flour All-Purpose Baking Mix with fresh eggs, pumpkin purÃ©e, vanilla, and fragrant spices. The batter bakes up firm but soft; the pies last for several days in the fridge and, bonus points, they travel beautifully.
Let’s get started.
Preheat the oven to 350Â°F and line your cupcake tins with lightly greased papers.
In a medium-sized mixing bowl combine:
1 cup King Arthur Flour All-Purpose Baking Mix (regular or gluten free)
2 teaspoons pumpkin pie spice
15 ounces pumpkin puree (canned or fresh)
2 tablespoons very soft butter
1/2 cup sugar.
Blend together, then create a well in the center. Into the well pour:
2 large eggs
3/4 cup milk (whole or evaporated)
1 teaspoon vanilla.
Mix the liquids until the eggs are broken up, then stir into the rest of the ingredients until the batter is smooth and rather thin.
Mmm, sweet and spicy; it smells like autumn, Thanksgiving, and friendship to me.
Fill your cupcake wells about 3/4 full with batter. It will puff up some during baking but then will sink slightly in the center, creating the creamy, heavy filling that is so unique to pumpkin pie.
Bake for 24 to 26 minutes, or until a cake tester or toothpick inserted into the center comes out clean though damp-looking. If your pan is dark and well-seasoned like my favorite one above, your pies make bake up a little more quickly, so be sure to check early and often.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Chill in the fridge for at least 2 hours, or up to 24 hours before serving.
Remember how I said these pies travel beautifully? Try pairing them with our mini round paper baking pans. The recipe will make 8 pies; the baking time is approximately the same.
Once cooled, pop a lid on each pie and you can go door to door or desk to desk and hand out pumpkin pies like the Easter Bunny. Or would that be the Pumpkin Bunny?
Served with a dollop of whipped cream and a sprinkling of nuts, these pies prove that no fuss doesn’t have to mean no flavor or no fun.
We hope you find many ways to beat the impossible this year. By the way, if anyone has a lead on Benedict and my bedtime story, you know where to find me. Hey, anything’s possible!
Please bake, rate, and review our recipe for No-Fuss Pumpkin Pie Bites.
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