So just to let you know, I am still here and very much pregnant still. 12 more days folks unless God decides to bring our little joy before. Did I mention that my husband would rather she be late by 2 days? Our 1st concert of the season with the Holland Chorale is on the due date so he would VERY much like for me to still sing in his concert. Well, in addition to that, if I give birth on the due date he has a substitute conductor to keep the show going but since he has been working hard on this programming I know that all things will work the way God wants them.
I know it has been a while since I have updated you on my singing but it HAS been on the back burner due to this pregnancy. I had one voice lesson and have another planned for the day before my due date. Why not keep life going right? I will be working on a duet from the opera Lakmé and I also will be learning the aria from Madama Butterfly called 'Un bel di." I am really excited! Singing hymns at church has sufficed for the meantime but I know I cannot get behind especially since I have the soprano part to learn for Mozart's Requiem for the spring.
I DID forget however to share the recordings that I finally received from a recital I sang in May. I had mentioned I learned a folk song cycle by Canteloube called Chants D'Auvergne which are in a French dialect called Occitan. They were really fun to sing and I hope to perform them again in the future. Enjoy listening to them.
This morning I finally made something worth posting especially since I have been pinning multiple recipes in Pinterest focusing on pumpkin. Anyone else doing the same??
I have had my eye on pumpkin biscuits and I decided that this morning was the perfect morning for them. They are slightly sweet and delicious with something savory. It has the perfect amount of spices and they are probably the fluffiest biscuits I have ever made. I veganized the original recipe and used whole wheat white flour instead of all-purpose flour. I thought they were great as did Ryan.
You still have time to make them this morning or if not, make them tomorrow morning or even for Thanksgiving. YUM!
Fluffy Vegan Pumpkin Biscuits
makes a dozen
adapted from Sugarcrafter
2 cups whole wheat white flour
1 Tablespoon baking powder
3/4 teaspoon salt
2 Tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 Tablespoon Earth Balance margarine
3/4 cup pumpkin puree
1/2 cup So Delicious coconut milk
2 Tablespoon agave nectar
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and spices. Blend in the margarine using a pastry blender.
In a medium bowl, combine the pumpkin, coconut milk, and agave nectar.
Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface and roll out to 1″ thickness. Using a 2″ biscuit butter, cut the dough into circles.
Re-roll the scraps and cut out biscuits until you have used all of the dough. Place on the prepared baking sheet.
Bake 12-14 minutes or until golden brown. Serve warm.
23 comments:
These look just wonderful!
These look delicious! I love that you used coconut milk - great idea. I have a similar recipe on my blog - but with Halloween cut-outs!
I'm so glad you enjoyed them - yours came out lovely!!
These look excellent, Noelle. Each time you post I expect you to say you are doing so with a bundle in your arms!
It's getting so close to the end (i.e. the beginning!) for you - so exciting!
These biscuits looks fluffy and fantastic. :)
I really need to try this :) It looks divine with that gorgeous yellow :)
Holy yum! I'll be dreaming of these all day!
OMG, I just noticed the recordings! You are AMAZING!!!!!!!!! I can't wait to hear you sing Mozart's Requiem. It's truly one of my most favorite pieces of classical music.
These look amazing! I'm loving the buttered biscuit photo. It's giving me a serious craving for one of these biscuits!
What a great pumpkin recipe, these look delicious!! :)
What beautiful biscuits! They look so soft and festive with that rich pumpkin color.
I'm addicted to pinterest, too! These biscuits look AMAZING! Maybe I'll make them for a biscuits and gravy type breakfast in the coming weeks!
You are an amazingly talented woman! Thank you for sharing the recipe and the recordings.....I enjoyed them both!
How very nice to listen to your lovely voice while posting. Please continue that!
The biscuits do look fluffy-ful!
And YES to Pinterest ;)
Those biscuits look SO YUMMY!! Your singing is beautiful. Its getting down to the last few days for me too...EXCITING! xo
I knew I forgot to get something at the store....pumpkin!! Grrrr......these look so good :)
I easily made changes and made as gluten free. Pleased to say that they were amazing!!! Will definitely make again, thank you!
these look so yummy!!
I haven't had breakfast yet and now I'm starving just looking at these. I want some. I NEED some! ;-)
Oooh Noelle! These pumpkin biscuits look so lovely & appetizing too!
MMMMMMMMM,....!!!! You have a beautiful voice!
Thank you Sophie!
I used the lighter, more watery part of the bottom of a coconut milk can as my coconut milk...that was the only change to the recipe I made. The dough would not form and finally after 15 minutes of back breaking kneading and adding more and more flour, I just baked them, in little balls since I knew the dough wasn't the way it should be. What came out were really dense, rich, lovely biscuits, but absolutely NOTHING like the picture, not light or fluffy at all!! Oh well. Any suggestions??
Hi L. The consistency of canned coconut light milk is completely different than the coconut milk in the carton that I used. You should use almond or rice milk but not CANNED coconut milk because the consistency is different which is why your biscuits did not work. SOrry!
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