Now that I have more free time while on holidays, I’ve been doing some extra cooking and baking. Last weekend I made Whoopie Pies for the first time. Verdict? Yumm! I used my lovely little whoopie Pie/Macaron tray from Christmas. I filled each hollow a little too much I think as my pies were kinda mushroom shaped, but that made a nice well for extra filling! And they were so very yummy!
Last night I used the leftover stock from the previous nights chicken, corn and zucchini casserole. I added some roasted butternut pumpkin and a generous amount of spinach, blending the stock and spinach before adding the pumpkin. The stock was creamy from added sour cream but after sitting in the fridge overnight it became even creamier. Some of the creaminess was also from the collagen that came out of the chicken bones – very thick and toothsome, as Nigella Lawson might say. Such a yummy soup! Will make again.