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Tag Archives: pumpkin
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.
This time last year, I’d shared four pumpkin recipes. This year’s tally: 1. Yes, the wedding’s to blame, and yes, I’ve gotten considerably worse at personal time management now that I’m out of school, but instead of accepting that I don’t have as much time to bake, I’ve found an easy, convenient, anytime way to get my fill of pumpkin flavors with pumpkin spice syrup! I’m quite excited. Follow along to see how I did it.
Greetings from New York City! Late Friday afternoon, I got a call summoning me to work out of our main office for the week and I jumped at the opportunity. New York in the fall is my favorite, and made all the better on the company expense account. While here I’m making a point of seeing some of my favorite people and eating at some of my favorite restaurants, and hope to share a food diary later this week. Until then, you can check out some of my recommendations from my trip to New York this time last year.
Second to New York, my next favorite things about this season are pumpkin baked goods, especially of the homemade variety. Without further ado, follow along for Mini Chocolate Chip Pumpkin Muffins that capture all of my favorite fall flavors in convenient, sugary bite-sized servings.
Remember when I said last week that I was sick of pumpkin? Yeah, that didn’t last long, and neither did these pumpkin cupcakes. The cinnamon cream cheese frosting is what did me in. Let it do the same for you.
It’s Monday and I have another donut recipe for you. I first wrote about my love for eating and making donuts back in June, and not much has changed since then. I’m still in school, still trying to lose those same seven pounds, and still getting nowhere as I continue to devour donuts on a more-than-regular basis.
These tasty pumpkin cake donuts were the latest victims.
I’m an Apples & Cinnamon Instant Oatmeal kind of girl. Have been for years. It’s easy, in bountiful supply at work, and at only 3 Weight Watchers points, why make oatmeal the not-instant way?
This pumpkin oatmeal is why. And I don’t believe I’m speaking out of turn when I say the kind-faced Quaker man would agree with me.
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