Are we excited? You betcha!
While we’re gone, I’ve scheduled a couple of auto posts (fingers crossed they publish properly) so you won’t miss me too much ;).
I’m looking forward to the break and to coming back and reading all your blogs again.
Meanwhile, here’s something I prepared earlier. I tweaked the pumpkin whoopie pie recipe from Baked as I wanted to use purple sweet potato instead. Turned out a rather bilious green. Ah well, at least they tasted good. Hopefully, I’ll be able to seek out and taste the real thing when we’re away.
Looks blue here but it was actually greener like the following photos
Thanks everyone who sent me your helpful recommendations for things to do/ places to eat in NY when I asked a while back, not sure if we’ll get to everything but we’ll definitely try our hardest!
Enjoy the rest of the week and see you soon.
Here’s how I made my whoopie pies, maybe you’ll have better luck churning out ones which don’t look so scary?
300g purple sweet potato/ Okinawan sweet potato, pureed with 75g water and chilled
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1 cup brown sugar
1/2 cup vegetable oil (I used sunflower)
dash of vanilla extract
pinch of salt.
See how pretty the sweet potato really is?
Whisk the flour, spices, baking soda and baking powder together in a large bowl.
In a separate bowl, whisk the oil and brown sugar together, add the sweet potato puree and mix well. Then add the egg and vanilla extract and stir well to combine
Sprinkle the flour over the wet mixture and stir well until combined.
Drop tablespoonfuls on a lined baking tray, bake for 10 minutes until starting to crack on top. Insert a toothpick to test, it should come out clean. (I baked these at about 180˚C). Cool on tray.
I filled these with a simple cream cheese frosting.
(At least if purple whoopies didn't work, my sweet potato doughnuts/ kuih keria stayed true.)