![\"pudding](\"https:\/\/farm6.staticflickr.com\/5611\/15490994855_b59cc985c8.jpg\")
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Mark’s birthday was late September and I made chocolate cupcakes, though I don’t seem to have any pictures. They were delicious. I used this recipe<\/a> and can’t remember what, if any, changes I made. I think I used natural cocoa, and I know that instead of espresso powder I subbed 1\/4 c water for two shots of espresso. Instead of buttercream (which I didn’t make because we don’t have a regular hand mixer, only an immersion blender, which I don’t think would work) I made chocolate ganache using half and half (did you know you don’t have to use heavy cream?!).<\/p>\n For my birthday in early October, I made this chocolate pudding pie<\/a> because I haven’t been able to get it out of my head ever since I found the recipe. I used my pie crust recipe, with half white and half wheat flour, and a little extra butter. I think I over baked the crust because it was too hard. Oh but it was still delicious.<\/p>\n As far as non-dessert food is concerned, I’ve been baking tofu for our stir fries instead of frying (using these instructions<\/a>. It’s almost as good as fried and way easier.<\/p>\n The other day (well, maybe it’s been three weeks now) I roasted winter squash with a little soy sauce and olive oil mixture drizzled on top and it was AMAZING. (Inspired by this recipe<\/a> but I think not really very much like it. And although it’s messy, I recommend not using parchment, I did the second time I made this and it turned out not as caramelized and good, but maybe there was something else at play…)<\/p>\n