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	<title>The Reluctant Foodie</title>
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	<description>adventures of a fussy food-lover</description>
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		<title>The Reluctant Foodie</title>
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		<item>
		<title>Recipe: Pumpkin Bread Pudding with Brown-Sugar Toffee Sauce</title>
		<link>http://reluctantfoodie.wordpress.com/2009/11/28/recipe-pumpkin-bread-pudding-with-brown-sugar-toffee-sauce/</link>
		<comments>http://reluctantfoodie.wordpress.com/2009/11/28/recipe-pumpkin-bread-pudding-with-brown-sugar-toffee-sauce/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 15:23:29 +0000</pubDate>
		<dc:creator>reluctantfoodie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[pudding]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://reluctantfoodie.wordpress.com/?p=147</guid>
		<description><![CDATA[My quest for awesome things to do with pumpkin puree continues! Most of my life, I thought I didn&#8217;t like bread pudding.  I think it&#8217;s because any time I came across it, it always involved raisins (yuck!) and some sort of liqueur.  Plus, as a kid, if a dessert didn&#8217;t have chocolate, I wasn&#8217;t really [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=reluctantfoodie.wordpress.com&amp;blog=9975113&amp;post=147&amp;subd=reluctantfoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Recipe: Pumpkin Ravioli</title>
		<link>http://reluctantfoodie.wordpress.com/2009/11/22/recipe-pumpkin-ravioli/</link>
		<comments>http://reluctantfoodie.wordpress.com/2009/11/22/recipe-pumpkin-ravioli/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 18:00:31 +0000</pubDate>
		<dc:creator>reluctantfoodie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[ravioli]]></category>

		<guid isPermaLink="false">http://reluctantfoodie.wordpress.com/?p=143</guid>
		<description><![CDATA[I've been getting a little bored with sweet pumpkin preparations, delicious as they are (I've already switched over to apple-based desserts, and will post some of those recipes when I refine them a little).  However, as with most winter vegetables, pumpkin can be really off-putting to me when done savory.  I then remembered that one of my aunts had once made butternut squash ravioli, and despite really disliking butternut squash, I enjoyed the ravioli.  Hmm, perhaps something similar could be achieved with pumpkin?<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=reluctantfoodie.wordpress.com&amp;blog=9975113&amp;post=143&amp;subd=reluctantfoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Recipe: Pumpkin Spice Mini-Cakes</title>
		<link>http://reluctantfoodie.wordpress.com/2009/11/14/recipe-pumpkin-spice-mini-cakes/</link>
		<comments>http://reluctantfoodie.wordpress.com/2009/11/14/recipe-pumpkin-spice-mini-cakes/#comments</comments>
		<pubDate>Sun, 15 Nov 2009 03:36:15 +0000</pubDate>
		<dc:creator>reluctantfoodie</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://reluctantfoodie.wordpress.com/?p=136</guid>
		<description><![CDATA[Yep, still on a pumpkin kick!  I actually adapted this from a cookie recipe at Grouprecipes.com.  According to the comments on many different pumpkin cookie recipes around the web, pumpkin cookies often tend to come out cake-like, so I experimented by making half of the batter as cookies, and the other half in a muffin tin.  The muffins came out much better, I thought, but were too heavy to really be called muffins, yet were not really cupcake-y either.  So "mini cakes" it is!<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=reluctantfoodie.wordpress.com&amp;blog=9975113&amp;post=136&amp;subd=reluctantfoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Recipe: Red Lentil Dal with Veggies</title>
		<link>http://reluctantfoodie.wordpress.com/2009/11/08/recipe-red-lentil-dal-with-veggies/</link>
		<comments>http://reluctantfoodie.wordpress.com/2009/11/08/recipe-red-lentil-dal-with-veggies/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 01:12:45 +0000</pubDate>
		<dc:creator>reluctantfoodie</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[Indian cooking]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://reluctantfoodie.wordpress.com/?p=131</guid>
		<description><![CDATA[This stew is a very common dish in Indian cooking, with as many variations as there are regional and personal preferences, and it's very nutritious and a good source of protein.  Split legumes cook a million times faster than other dried beans, essentially falling apart after half an hour of boiling and becoming a thick gravy (think split pea soup, but more awesome).  This makes them an ideal base for endless combinations of ingredients.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=reluctantfoodie.wordpress.com&amp;blog=9975113&amp;post=131&amp;subd=reluctantfoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Recipe: Pumpkin Chocolate-Chip Muffins</title>
		<link>http://reluctantfoodie.wordpress.com/2009/11/08/recipe-pumpkin-chocolate-chip-muffins/</link>
		<comments>http://reluctantfoodie.wordpress.com/2009/11/08/recipe-pumpkin-chocolate-chip-muffins/#comments</comments>
		<pubDate>Sun, 08 Nov 2009 15:05:28 +0000</pubDate>
		<dc:creator>reluctantfoodie</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://reluctantfoodie.wordpress.com/?p=128</guid>
		<description><![CDATA[This simple  recipe comes from The Joy of Baking.  These muffins are moist and tasty and were quickly eaten!  I used a 12-cup nonstick muffin tin, no paper linings, and did not need to spray or grease the cups.  This recipe calls for sifting the dry ingredients, but I don't have a sifter, so I whisked them, which probably doesn't lend the same amount of fluffiness to the finished muffins -- but they still came out great.   The only alteration I made was to be generous with the spices, using rounded measurements instead of flat.  Next time I'll try sprinkling a little brown sugar on the tops of the muffins before baking, for a delicious crunchy topping.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=reluctantfoodie.wordpress.com&amp;blog=9975113&amp;post=128&amp;subd=reluctantfoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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