Every once in a while, I will go back and do an update on a recipe. I am often tweaking my own recipes, and sometimes come up with a variation, see something I missed, or just simply want to add a few more notes. I like to let you know when I do, so here are three updates on some recent posts that I hope you find helpful (these are what I added to the original post, so you will see these comments there as well),
For my Cream of Wheat recipe:
*Update: After a little more experimentation, I found that having a total of 2 1/2 cups of water, instead of just two, works the best-not too watery, not overly thick- so I have changed my directions to reflect that.
*Update: A piano student very kindly gave me a sugar or pie pumpkin that was grown in their garden. I made it up for a few projects and found it very nice (it had a darker color and more pronounced pumpkin taste). Because it was so small, it didn’t take as much time to bake, and it was a bit drier (though this may have been because I got a little distracted and slightly over baked it). I ended up not having to drain it at all, but just added it to a blender with about 1/2 cup of water, and it was perfect!
And don’t forget! The Nourishing Fall Carnival is coming up on Tuesday!
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