I think we all know what this first picture means:
If you guessed that, in addition to the title, this dish contains pumpkin in it? You’re right! See, I like to make things nice and easy on Fridays…no trick questions here! Especially not when I bidding my handsome, amazing and wonderful husband a see-you-on-Sunday at 5:30AM to head to the airport. Yeah, we’re going to keep things simple here for now.
You’ll rarely hear me say this, but there are problems that come with being a food blogger. One is always thinking in terms of recipes even when other people are talking to you and you should be paying attention. Couple that with a dash of pregnancy brain and I think you guys get the drift: I’ve been a little spacey lately.
The other “problem” is that sometimes desserts that only feed 2 (or 1 or 4…depends on the who) can be hard to come by. They require this thing called “thinking” and I “think” that if you read the above short paragraph you’ll see that’s a problem for me right now. I swear, the baby is stealing all of my brainpower.
So what does one do when faced with problems like always making too much dessert? Scale it back a little and make something smaller. Well looky there! Guess the baby didn’t take too much brainpower…not this time anyway.
(or one or four…you get the idea)
- 2 Tbsp vegetable oil
- 1/4 cup pumpkin puree
- 1/4 cup sugar
- 1 egg white
- 2 Tbsp milk
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup flour
- 3 Tbsp chocolate chips
Preheat oven to 350. In a bowl whisk together the oil, pumpkin, sugar, egg white, milk and vanilla until well mixed. Fold in the salt, baking soda, baking powder, and flour until just moistened. Then fold in the chocolate chips until evenly combined. Spray an individual ramekin that is about 3 inches deep and about 5 inches wide (mine’s an oven-safe soup ramekin). Pour batter in and bake at 350 for 35-40 minutes until a toothpick inserted comes out clean. Let cool for about 20 minutes before removing from ramekin and cutting.