[/caption]Natalie, don't look. The following pictures are going to be very blurry. I AM SO ASHAMED.
The pumpkin bread turned out surprisingly delicious. As you may notice, it didn't fluff up very much -- or.. even at all. Which is due to several factors. In hindsight, I knew it would be dense, so I don't know why I didn't fill the pans up more. Neurological disconnect, I suppose. But it tastes really good. It just doesn't look as cute in it's little cardboard pans as it probably would have if it had risen properly in the oven.
I made a couple of changes. We haven't been able to get any whole wheat flour yet (though we may have found some very light whole wheat flour -- I can't remember how dark it's supposed to be...), but I did find some, "buckwheat powder" at Emart, which I naturally assumed was also known as "buckwheat flour". So, I added about half buckwheat flour. It also called for only white sugar and white sugar creeps me out a little, so I threw in about half brown sugar. I'm sure both of these were contributing factors in keeping the bread at the bottom of the pan.
It definitely did taste pumpkiny, though more mildy pumpkiny, I think. Which could have been because I didn't measure the spices, so maybe there weren't enough.
[caption id="attachment_278" align="aligncenter" width="300" caption="Little Japanese pans"]
[/caption]A little less blurry and a better look at the little pan. They worked really well, though I wasn't sure whether or not to grease them, so I did just a tiny bit to be on the safe side and it kind of bled through. Maybe next time I won't, though I have a feeling some grease would bleed through anyway.
Overall, a success because it tasted delicious.
I have high hopes for my Thanksgiving menu as well:
Roast Chicken with stuffing
60 minute rolls
Mashed potatoes and gravy
Pumpkin pie
Green bean casserole
And possibly a wild rice sausage dressing and a cranberry sauce from dried cranberries. I have heard it can be done, it just doesn't taste as good. But when you're overseas and it's hard to get your hands on things, it doesn't matter if everything tastes, "as good", just so long as it tastes similar enough. I also might make a strawberry pie. They're the only berries I can find - even frozen. I'd like cherries, but alas.
Who knows how well this will work out. We will see.
Also, our internet has been on the fritz for the past two days or so. I meant to post this yesterday, but couldn't. So, if you don't hear from us again for a while, that could be why.
However, we will still be available via Skype.
- catie
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