one of the best pumpkin dips ive had! great for the holidays! make my chocolate chip snicker doodles and dunk them in the dip!

I re-discovered a test recipe memo I'd written down by coincidence. It said "I like it. Use more almond flour." But I hadn't written down the number of eggs to use, and the amount of flour seemed really low. I guessed that it might be 1 egg, so I tried it with added almond flour and 1 egg and it seemed to work. Maybe I wanted to use up some leftover fresh cream or something or make a sweet potato like cake. So, that's kind of what it's like, even though it's a kabocha squash cake.When cut or pureed in step 1, if you feel that the kabocha squash you have is watery, it may be safer to leave out the milk (I've tried it out). If you add some vanilla oil in step 5 it's delicious. The sugar amount indicated in the recipe is for a pretty sweet kabocha squash. If it's difficult to adjust the sweetness before baking, try to adjust it afterwards by sprinkling on some powdered sugar or something. I also recommend serving the cake with ice cream.I originally made this cake with sweet potatoes, so you could make it with sifted sweet potato instead of kabocha squash. Recipe by Sabumochi

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Both cinnamon and nutmeg are used for generations in India to harness their medicinal benefits. Roasting the veggies gives them a different flavour than the regularly made purées. In short, this purée is powerpacked with nutrients for a growing baby

Easy and fun recipe! It tastes good as it is or cold. Thank you.

Made it for lunch today and it's super good! It makes lots so I froze a good portion of the soup. Super healthy and pairs good the a baguette!

I wanted to make sweet potato croquettes that go well with rice but aren't too sweet, so I made them into cream croquettes.The batter is soft because these are cream croquettes. That's why it needs to be chilled in the refrigerator before they're shaped.To prevent them from bursting, make sure to deep-fry them in hot oil over medium to high and don't touch it until it's hard and golden brown. Recipe by miki-taka

Halloween is just around the corner☆. I made adorable sweets perfect for Halloween♪.I think of kabocha when I think of Halloween. I cooked sweet potato-style kabocha sweets, and topped then off with kabocha seeds ♪When kneading the mixture together while heating it, evaporating enough water that it doesn't stick to the pot will produce just the right thickness when you add in the egg yolk☆.If you don't have kabocha seeds, then microwave kabocha with the skin, cut it up into small pieces, and use it for decorating; this method is also very cute. Recipe by Kotoaji

I love potatoes, so when I see sweet potatoes I always buy them! This is a tasty way to use them up.1) The amount of sweet potato is its weight after being steamed and peeled.2) As for the sugar, I usually add 1/4 the amount of the sweet potato, but this time I wanted to reduce the sweetness, so I used around 1/5. Recipe by Panko625

In my tradition, kolak is a famous sweet appetizer to break the fasting (iftar) during Ramadhan. Eating the kolak and veg fritters just as an introduction for our tummy, so our gut isn't getting a shock after being empty for a day before the heavy main menu like meat, rice, etc.Happy Ramadhan to everyone who celebrates it.#kolak #pisang #labu #manis #ramadhan #menu #buka #puasa #iftar #sweet #soup #hometown #food #missing my hometown #semarang #cookpad #cookpadcommunity #cookpadcommunity_USA #cookpadcommunity_Indonesia

I was carving pumpkins with my girls today, and didn't want to throw away the seeds!