We had a roast on the weekend & of course that means leftovers! 
I thought I’d try some roasted pumpkin inari. The flavours sounded like a good combo to me.
My, & my husband’s lunches for the day-
emxero 
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Ok, so I’m new to red velvet, not having grown up in a country that celebrates thanksgiving. I saw them on a site last holiday season (sorry, I can’t remember which site for the life of me) with their brilliant colour, cream-cheese frosting & just had to try them out.
I’ve since tweaked the recipe beyond recognition & may find myself updating the post with more variations still as I try it out again. The baking soda & vinegar rising-agent method was great. The consistency was spot on.
I’d love to try the traditional recipe with beets as the food-dye, but y’know..they’re yucky those beets. 
Some random snacks I made to accompany drinks-
