Hi, I'm Emily and I'm married to a handsome giant. I like to get up at ridiculously early hours and run lots of miles. Cooking relaxes me and so does eating. My party trick is being able to rap entire songs. I aid in bringing help, hope and healing to my community through my position at the Crisis Center of Tampa Bay.
This recipe is the result of a Saturday night at home when Andy made a comment about really wishing there was a solid local spot to get spiced apple cider donuts from. Growing up in the mid-west where apple cider items are aplenty, he was missing his fix for this time of year. But being in Florida where fall is barely a thing, apple cider donuts are not a local specialty.
The entire time I was dreaming up and cooking this dinner, I could only think of my dad. What's one of his fall back dishes that he takes to work pot lucks? Shepard's pie. What's one of his favorite meals to cook for a cold night? Shepard's pie. What's one of his most ordered meals when we visit his homeland? Shepard's pie.
I know what you're thinking. Another pumpkin recipe?! Yes, but hear me out! This one is savory and not at all like the other pumpkin treats I've been throwing out for weeks. And what is the point of fall if not to create recipe after recipe with the seasonal flavors?
GUYS. And LADIES. How did I make it this long without making my own pumpkin bread from scratch? It is a game changer. As a lover of all things pumpkin, I'm disappointed in myself for allowing so much time to pass before this momentous occasion.
After making those dreamy, delicious pumpkin s'more donuts last week, this week I was left to find something to bake that would use up some of the pumpkin puree I had leftover, while also not requiring much time to make since my life hasn't slowed down at all this week.