For each recipe that makes it onto this blog, there are several that do not. It has not been a great week for experimental baking endeavors... nor for the fall vegetables that I repeatedly jammed into every pastry crust, bread dough, and batter that I could dream up, only to have the recipe flop and the beautiful produce end its journey in the compost heap. There are few things that sadden me as much as wasted pastry potential, and it's therefore fair to say that I have been, perhaps, slightly grumpy this week in the wake of inspired home recipes that simply didn't pan out. The sweet potato bread didn't cook all the way through, though the outside turned too tough. The pumpkin pancakes went limp in the middle, and the pumpkin scones were a bit well done. But the pumpkin pie-lets, they pulled through. Homemade whole wheat crust pressed into a tiny cupcake tin and filled with deliciously spiced pumpkin puree whipped not with sweetened condensed milk, but rather with creamy greek yogurt and a touch of brown sugar. In a week of unfulfilled cravings, the pumpkin cup-pies have arrived, and they were worth fighting for.
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