I looove pumpkin, but there's not a tradition here in Australia of making it into dessert, so pumpkin pie is unexplored territory for me! When I make pumpkin soup, though, I make it with butternut pumpkin and it turns out so beautifully sweet and creamy.. maybe you could try a similar variety, Mine?
Yup, that's what I was thinking of doing. Butternut squash indeed tastes delicious in soups so in pies, it can't taste bad neither..
A few weeks ago I made macarons with my baking buddy! They were awfully pretty but I found myself a little underwhelmed. I've had them a few times before, but every time I expect them to be amazing.. and they're not. Don't get me wrong, they're nice, and I love the contrast of the crunch of the shells and silkiness of the buttercream or ganache, but I fail to understand why they became such a big trend!
Yeah, I agree with you. Macarons are very beautiful, very colourful, but the taste is far from exceptional. I think part of the appeal is precisely the visual aspect, and there's also the format (small, quick and easy to eat), the fact that since they're small, people probably feel less guilty about eating them, and macarons probably primarily appeal to people who care about that. Finally, and more importantly, I think macarons have this sophisticated image. I mean, when I see or hear this word, I think of Sofia Coppola's "Marie Antoinette" movie and of Ladurée.
