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First, for book club, I tried this chocolate pumpkin pie (except I make my own pie crust).
Then, for film club, I tried this pumpkin spice cheesecake.
Then, for the office, I made these pumpkin cupcakes with whipped cinnamon icing. Turns out my office loves pumpkin as much as I do! They were devoured by lunchtime.
So for Thanksgiving, I decided to do the pumpkin spice cheesecake again, this time to bring into the office the day before the holiday (Wednesday).
Fortuitously, on Tuesday before I baked the cheesecake, I heard to of the women in my office talking about ordering pie for the birthday of one of the attorneys... which was the next day. So I told them about the cheesecake I had planned, and instead of ordering something, I made fresh, homemade whipped cream and accosted my cheesecake with my less-than-stellar but well-meaning handwriting.
Yes, my piping skills need work. But that ended up irrelevant.
It snowed on Wednesday, and so when I left my car to go into the office, I was wearing my down jacket, which makes my naturally graceless self even more so, plus carrying my pocketbook, my lunch, the container of whipped cream, the cheesecake in a carrier, and my snow brush for the car.
Too much.
The cake carrier went off balance, slid, and hit the ground upside-down. My good plate broke in half. The cheesecake landed, thankfully still inside the top lid of the carrier, upside-down.
Still edible, but no more handwriting. I was glad I'd gotten photos, so I could show everyone, especially Jonathan. It made him smile, and everyone loved the cheesecake & whipped cream anyway. It got devoured like the cupcakes, the best compliment a baker can get.
And that was it for my pumpkin adventures this season. Today, Thanksgiving, marked the start of the next thing. Apples.
Three pounds of granny smiths, to be exact.
And the result? Yum.
My first ever time doing a solo stint replicating my mother's award-winning French apple pie. Nailed it!
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