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Well, it’s almost no bake: The crust gets baked for 10 minutes. But after that, all you do is mix, fill and refrigerate thanks to this easy recipe from Kenwood. If the kids want to make a contribution, this is something they can do without worrying about baking times (or having to stick around, waiting…
Continue reading “RECIPE: No Bake Pumpkin Cheesecake”
Bread pudding is a Southern classic that can be tweaked to become a fall special with the addition of pumpkin purée. This recipe, from Heidi of FoodieCrush, not only adds the pumpkin, but tops the bread pudding with a bourbon pecan sauce. Says Heidi: “With bourbon pecan and caramelized pecans topping a bread pudding made…
Continue reading “RECIPE: Pumpkin Bread Pudding with Bourbon Sauce”
Use grocery store items to decorate your Thanksgiving table. Photo courtesy Foragers Market | Brooklyn. Some people like a flower centerpiece for their table. Others take out the silver candelabra. We’ve done both, but realized that they can interfere with sight lines across the table. They’re also very 20th (and 19th) century. So in…
Continue reading “TIP OF THE DAY: Thanksgiving Table Decorations”
TOP PHOTO: Individual sachets are best if only one or two people want a cup. Larger sachets are used to make a 6- or 8-cup pot. Photo courtesy McCormick. BOTTOM PHOTO: Empty tea bag “sachets,” used to fill with loose tea, are easier to make although less festive than muslin or netting. You can get…
Continue reading “TIP OF THE DAY: Make Mulling Spice Sachets”
This recipe, from blogger Jaclyn at Cooking Classy, reminded us to substitute pumpkin for carrot cake during “pumpkin season.” When baking, we tend to focus too much on family favorites and not enough on new seasonal recipes. For this recipe, Jaclyn takes a carrot cake approach to pumpkin cake, adding a seasonal cinnamon accent to…
Continue reading “RECIPE: Pumpkin Layer Cake & Easy Variations”
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