Pumpkin Spice Creme Brulee
Looking for that perfect 🦃Thanksgiving party dessert that is both impressive and easy to make? This pumpkin creme brulee recipe will transform your Fall parties forever!
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Last weekend, Veronica and I had a date night trying out Auntie Anne’s Copycat Pretzel recipe from Yammie’s Noshery (you may remember Veronica from the amazing Shrimp Pastry Pouch Hors D’ouvres recipe). This recipe was super easy to make and tasted like puffy, bread-like buttery bites of nomnomnom-ness. I will definitely be making them again.
I first tried natto when I was interning at a boutique advertising agency in Vancouver. During that time, I lived with my cousin and his roomate on Burnaby Mountain, commuted to work in Yaletown and occasionally visited friends in Richmond.
This trip was an eye-opener for me, both professionally and personally. Not only was it my first job in the design field, it was also my first time experiencing that you did not need a car to get places, cooking (yikes!) and eating avocados (I know!) among many other things. I came back a changed person, and somehow, Vancity had turned me into a foodie.
For the past few Christmases, I’ve been giving out large ziploc bags of oatmeal raisin chocolate chip cookie dough, shaped into tiny balls and ready to bake. I’ve noticed a pattern: 1 – 3 months after the holiday, I would receive a text or facebook message, from whoever I gave the cookie dough to, letting me know:
“We just tried those cookies from Christmas and they are amazing! Can you send me the recipe?”
To which I would reply, “With pleasure my friend. With pleasure.”
