" oct 13:keep hubbard int he cupboard - hubby. squash in at 5.40. done at 6. out at 6.15. slightly brunt. "

tonight we made lcbo honeynut recipe. honeynut hasselbeck. yesterday we got squash fro 50 cents each: honeynut (wrinkled) sweet dumpling(bruised) sweet dumpling siamese twin squash.

we have half a sweet dumpling in the fridge. we have an acorn in the fridge which we used for dinner once, then fed to the cat for the past 3 days.

recipes to make: today: pumpkin pancakes. will use the sweet dumplign to make half batch pumpkin cakes. maybe i will put my chocolate cocounut cream mixture in them like chips. but it would melt. i can do a chocolate swirl int he batter!

the other pancakes will be topped with cooked pears, or strawberry jelly we made. or apple butter, or pear butter!

wine: richard has made apple cider a few times since september, and one batch of plum wine. we set some pear juice aside on thanksgicing. we made the pea pie on thankgiving and finished yesterday.

plum and pear juice have too much fiber and wont go through a coffee filter.

New revelation: pumpkin seed butter + pumpkin + chocolate!!!!!!!!

trying to recreate the Hu pumpkin spice chocolate bar.

https://jessicainthekitchen.com/wprm_print/25551




Keto version:




Course Desserts, SnacksCuisine American Prep Time 5 minsCook Time 20 minsTotal Time 25 mins Servings 14 servingsCalories 104Author Jessica Hylton
Ingredients
1 cup (coco powder/oil mixture) + a few choc wafers, 4-5
2 teaspoons coconut oil
¼ cup natural peanut butter
3 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
2 teaspoons coconut sugar

Instructions

1. Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.

2. In a bowl, add the chocolate chips and the coconut oil and stir together. 

Melt them in the microwave for 1 minute, then stir together until melted.

 If they aren't fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
3. Spoon a little bit of melted chocolate into each of the muffin liners, 
and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. 
This will ensure the pumpkin peanut butter filling is covered properly.

4. Put in the freezer for about 10 minutes to set.

5. In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.

6. Remove the mini muffin tin from the freezer and set beside this bowl.
 Dollop about ½ tablespoon of the pumpkin peanut butter into each cup.
 I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.

7. Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. 

Peel off liners, eat and enjoy!!