@everydayisfeastday: I ran out if pumpkin! Acorn squash spice Cake: 15 oz roasted acorn squash 1 3/4 AP flour 1 tsp baking soda 1 tsp kosher salt 1 mounded tsp pumpkin pie spice or cinnamon 2 eggs 1 1/2 cup brown sugar 1 stick butter, melted For the icing: For every cup of powdered sugar, mix in 2 tbsp milk or water Chai whipped cream: 2 cups heavy cream 3-4 chai tea bags 1/2 tsp vanilla 1-2 tbsp powdered sugar Method for the cake: 1. Mix flour, baking soda, salt, and pumpkin pie spice. Set aside 2. In a separate bowl, mix room temp squash, eggs, brown sugar, and butter 3. Add wet ingredients into dry and fold to make a smooth batter. 4. Bake in a greased 9” cake pan at 350F for about 1 hour. Cool to room temp #dessert #baking #pumpkin

Matt_K :

The seeds from acorn squash, boiled in salt water then roasted in the oven taste much better than pumpkin seeds...in my opinion 🤌🏻

JJ :

what is the difference between salt and kosher salt I thought all salt was salt

race.dog :

I would love it if you could do a vegan desert in the future. I miss baking at home but it’s been a struggle to find vegan recipes that everybody can agree on tastes good. Happy spooky month 🦇 🎃

Dr Mike :

Pink apron nice one..🥰

Acto :

I love your content man keep at it. you're truly appreciated

PrincessLL67 :

why does it make a difference adding dry to wet or wet to dry?

Nick Briggs :

Acorn squash is so underrated, and so damn cheap!

glasscleaner :