January 21, 2010


In the fall I got a bunch of pumpkins at the Farmer's Market. I baked them then froze them. It turns out a muffin tin is about half a cup. I'd measure half a cup put it in the muffin tin then the next day unmold and place into freezer bags. Now I have cups of local pumpkin in my freezer. A can is about 1 1/2 cups but a lot of recipes call for only one cup. I try thaw them out in the fridge over night but I don't usually think that far ahead. 2 minutes in the microwave and a bit of a stir thaws it out without making it too hot.
Yesterday we used some to make pumpkin cranberry scones. Mmmm