Fluffy Dessert... In a Wine Glass

Ola!

I told you there would be more! I have been lazy, I'm a terrible blogger... Lev has been giving me heck for not using my professional camera for these posts, but at this point I am just testing things out. No need to go all professional noob here.

Moving on...

Here is my Pinspiration!

I had dreams of eating pumpkin fluff that tasted like pumpkin pie without heating up the oven. I was delusional.
Nothing tastes like Pumpkin Pie like Pumpkin Pie. Not your pumpkin pie spiced latte (NO! It really doesn't!), not pumpkin fluff, not pumpkin pie flavoured pumpkin seeds... or even pumpkin pie flavoured lube... No I've not tried it but yes, it does exist- according to Google.

SO

Here is my adventure in Pumpkin Fluff - sans Reese's Pieces, because let's be honest, we all know that if there had been Reese's Pieces, there wouldn't have been a need to make the fluff.

Calories 152 | Fat 0.11g | Carbohydrate 36.66g | Fiber 0.5g | Protein 1.06g (Updated as of 10/29/2012)
Weight Watcher Recipes
Points Plus: 4
serves 4
Ingredients:
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix - Opted for the real stuff as sugar free is nasty and I can't have any kind of sugar substitute due to allergies, and it's nasty.
1 (8 ounce) container Cool Whip Free or 1 (8 ounce) container fat-free cool whip - I thought cool whip WAS fat?!
pumpkin spice (to taste)
Directions:
1. Combine all ingredients in order.
2. Chill for 2 hours

I had no idea until just now that this was a Weight Watchers Recipe... Honest.

So my plan was to make this for dessert, but something tells me I should have followed the OP (Original Poster/Pinner for all  you Anti Pinterest heathens!) and used it as filling for grahm crackers.

I got all my stuffs out... I decided to go all out and use the regular vanilla pudding mix, what is pudding without sugar? Geletain. With chemical flavourings. Eww.

I then realized that I had more pumpkin than the recipe called for because up hur in Canadur we have strange ways of canning things. Things like massive cans of stewed tomatoes - when you only want 2.5 tomatoes, and pumpkin filling. But I digress...
I threw it all in anyway. There was only a little bit left. I'd show you but it's a terrible picture.

Here is my end result, again, sans Reese's Pieces :(

It looks nice.... Yes there's a but. 

Firstly, there was a bit too much here in this glass, maybe use one of my smaller wine glasses... Yeah, who am I kidding, I only own XL wine glasses. So, in smaller bits it probably wouldn't have been that bad. Secondly it was ever so slightly gritty. Not sure if this was from the pudding powder/flakes or from the pumpkin. Gonna put this in the "Do Not Make Again" pile, as it also got a similar review from the boyfriend and my brother. Thanks a lot Weight Watchers. Totally just wasted those 4 points...

NEXT!!!

Bakingmania... at 11:00 PM...

Hello!

It's been a little while and I had so many plans for Pins to try... Fear not, they are coming! Have been kinda busy lately. Last night I got the baking bug. It happens to me at strange times, usually later in the evening.Can you tell I'm a night owl?
Anyway, I decided to bake some bread. This would have been only my second attempt at baking bread. This time with real yeast! The first time I baked bread I was in some sort of homesteading mindset after making my very first batch of home made butter after watching this video. It really did work despite the beard...
I made a yeastless Irish bread. Was pretty proud of myself at the time. However, that bread was very heavy, and I don't think I've ever had a similar bread... it was strange.

Well, this Pin I found had a great list of different breads and link to the recipes. I chose the first one, the easiest since I didn't have any whole wheat flour on hand. Yeah I know, it's better for you, I just can't get past the gritty taste when I use it to make other things like pancakes.

So, I started with the following recipe:

3 cups King Arthur Unbleached All-Purpose Flour - Never heard of the stuff, I used no name all purpose flour.
1/2 cup milk **
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough  - This confused me as it says to add everything together, so do I add 1/2 a cup or 2/3? In the end I don't remember how much I added
4 tablespoons (1/2 stick) melted butter or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water  - Big problem with this. First, it doesn't say how big the packet should be and to a noob bread baker like myself, I wanna know specifics. Secondly, the packet I had said to dissolve it in 1/4 a cup of warm water, not the 1 Tbsp the recipe said. I went with the packet instructions. 

Never having seen active dry yeast before (tiny round beige balls), it didn't look like it was dissolving, and I worried about the yeast sitting in the water too long.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination. - I tried to do this with the Luke-warm yeasty water. Dumped it all in there and a second afterwards I wondered if Milk was bad for yeast... said oh well and dumped everything into the dry ingredients, hoping for the best.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. - What this recipe didn't tell you was that the dough would be sticky as all hell and no matter how much "grease" you put on your hands, it would still stick. I kept adding a ton of flour thinking I had added too much liquid to it with my yeast experiment gone wrong. It also doesn't tell you what to cover the bread with. Is air allowed to get in there? Should I NOT cover it with a tea towel like I've seen somewhere on TV? - I covered it with a tea towel.
It was about here that I decided to research the correct way to shape my dough log. I found this wonderful site that explains EVERYTHING about this recipe.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

So this is my bread log after it has risen for the second time. So far so' good...

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.

And I totally forgot to link that website I found the above on... sorry ><

Even after all my uncertainties with the yeast and kneading, my bread turned out splendidly! See!

It was delicious! I was so proud of my bread! I ate half of it between that night and the next day >< I call this one a success... even though it wasn't really a "Pin" more a bookmark to some people who really know what they are doing. So, I have 2 more packets of yeast to go and a bunch more recipes. I think next time I'm going to try one of those breads with bird seeds in them...