A Leap Month of Little Joys and Satisfactions: Something on the Lid to a Can of Pumpkin

I was opening a can of Libby's pumpkin the other week and noticed this on the lid:

Most of us know that you can use applesauce as a sub for oil/butter in recipes. And I think we also know that pureed pumpkin would also work as a fat substitute in baking. But I just thought this was cool that Libby's had this on their lids this year. So, 

• 3/4 cup of pureed pumpkin = 1 cup of butter
• 1/2 cup of pureed pumpkin = 1/2 cup oil
• 1/4 cup of pureed pumpkin = 1 egg

From my own experience, using a pureed fruit of veggie as a fat or egg substitute works best when the substitute is only for a portion of the total called-for fat or egg. That is, if a cake calls for 2 eggs, then I only substitute 1 egg. Or if a batch of cookies calls for 1 cup of butter, I only substitute for 1/2 cup. In addition, there are definitely some recipes where these substitutes just won't work, such as with shortbread cookies. The texture change would alter the final result far too much.

I just thought Libby's cans were cool.

A Leap Month of Little Joys and Satisfactions: Making Instant Oatmeal

I needed something to keep my mind off of the news yesterday afternoon, so I put myself to work in the kitchen. One of the things I made was a large batch of cinnamon and brown sugar instant oatmeal, some in individual packets and the rest in a jar to make at home (snacks and quick breakfasts. I used the same method and amounts as I did in October.  I used very basic ingredients to make this: regular rolled oats, granulated sugar, molasses, salt, cinnamon, and for the individual packets -- powdered milk. (I left the milk powder out of the jarred instant oatmeal, as we can always add milk from the fridge, here. But the packets are designed to be cooked at work.)


In a very cheerful sighting today -- the Easter bunny's baby brother was spotted on our front lawn this afternoon. So cute!