Roasted Winter Squash Puree

On November 10, 2022November 10, 2022 By Julie Laing | Twice As TastyIn Column, Freezing, Ingredient, UsingLeave a comment

When I planned my Twice as Tasty column for the Flathead Beacon this month, I knew I wanted to share my favorite recipe for pumpkin pie. But I quickly realized I didn’t have enough space to print the full scratch-made version. Instead, I’m breaking down the pie recipe by its homemade components: spice mix, pumpkin puree, pie crust, and the final filling and baking.

There are several advantages to this—beyond staying within my word-count limit. Each component is presented as a standalone recipe, showing you how it can be made in advance and put to other uses. You can also choose how homemade you really want your finished pie to be. You could make your own spice mix but buy canned puree. Or you could mix and roll your own crust but use a store-bought spice blend that’s already in your cupboard.

If you do decide to go entirely homemade, spreading out these recipes over a few weeks will hopefully make the project seem less daunting. You’ll also get to enjoy bonus goodies, like roasted pumpkin seeds, pumpkin cookies, and pie crust snacks, along the way.
Learn to make Roasted Winter Squash Puree

Gnocchi

On March 26, 2019December 1, 2019 By Julie Laing | Twice As TastyIn Dry storage, Ingredient, UsingLeave a comment

Gnocchi is easier to make than you might think: you just need some basic ingredients, a few tricks, and time. Get gnocchi recipes at TwiceasTasty.com.
Italy ruined gnocchi for me, much in the way Morocco ruined couscous: After tasting the real thing, I’m no longer impressed with the convenience-food versions that dominate in America. Although potato dumplings and steamed semolina seem vastly different, they have a surprising number of things in common. Both have reputations as difficult yet delicious delicacies. This has led companies to manufacture replacements you can grab off a shelf in a box. Neither vacuum-packed gnocchi nor instant couscous comes close to its freshly made counterpart.

Fortunately, both are easier to make from scratch than you might think. They take time, and some special tools help give the best results, but you really only need some basic ingredients and a few tricks to create the real deal.
Learn to make Homemade Potato Gnocchi and Homemade Pumpkin Gnocchi

Pumpkin

On November 8, 2016December 1, 2019 By Julie Laing | Twice As TastyIn Baking, Event, Freezing, Ingredient, UsingLeave a comment

It’s been a week of firsts here at Twice as Tasty. It saw the official launch of workshops on just about any technique, recipe, or topic that is or will be covered by the blog. If you’re intrigued by these recipes but timid about trying them solo, workshops are for you—and your friends; the workshops are designed to be hosted in private kitchens for small groups. The first phase will be in my local corner of Montana. But I love to travel, so contact me if you’re interested in hosting anywhere: Next stop will be Bellingham, WA, and the Puget Sound area at the end of December.

Twice as Tasty also catered its first event, a house concert at the EVK Lounge. From a food standpoint, this was an opportunity to add smell and taste to an already sensual evening, with the scent of baking pumpkin and chocolate wafting through the room midway through the show. Learn to make Roasted Pumpkin Puree and Seeds and Pumpkin–Chocolate Cookies