To continue #squashapalooza2020, I roasted red kuri squash and butternut squash and mixed half of each to make this @nytcooking spiced squash pie with candied ginger and baby’s first Swiss meringue! (Think like pumpkin pie but better IMO.) The meringue added too much sweetness, but I needed to fill up the crust as the pie custard didn’t rise as much as I thought it would. Swiss meringue is made by slowly adding sugar while vigorously whisking egg whites in a double boiler until 160° and then beating til fluffy. Then tonight my sweet tooth succumbed to some gluten-free chocolate chip cookies. I just like the crispy chewy cookie that you get with almond flour better than all-purpose flour. (I wanted to make my pear tart but ran out of milk/mylk... maybe Saturday?) #baking #kerryinthekitchen #bitchinkitchen #pie #swissmeringue #squash #squashpie #spicedsquashpie #chocolatechipcookies #glutenfreecookies #cookies (at Capitol Hill, Seattle 98102) https://www.instagram.com/p/CIpxG4UFs4BpVuIxZhdYCA17iwPc_RpU15MCCg0/?igshid=1k7ltrbzbb2up
