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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”
We love salted caramels: plain sea salt, fleur de sel, gray sea salt, smoked sea salt (see the different types of sea salts). They aren’t inexpensive: A box of seven smallish squares, chocolate coated and garnished with salt, is $14.00 at Fran’s. So how about a project for a lazy Sunday: homemade salted caramels? It…
Continue reading “TIP OF THE DAY: Make Apple Cider Salted Caramels”
For pumpkin season, treat everyone to this White Chocolate Pumpkin Pie Chocolate Fondue from The Melting Pot, with a few modifications from THE NIBBLE. Why not make it this weekend? Don’t like to cook? Find the nearest Melting Pot. > The history of chocolate fondue is below. > Chocolate fondue recipes. > A year of…
Continue reading “RECIPE: White Chocolate Pumpkin Fondue”
For holiday season, it’s good to have a trick up your sleeve that quickly turns everyday food into festive food. We nominate homemade cinnamon pecan topping, which can be used to garnish both sweet and savory foods. See our list of uses below. You can use any nut, but pecan goes particularly well in this…
Continue reading “TIP OF THE DAY: Cinnamon Pecan Topping”
This fall and Thanksgiving dessert from King Arthur Flour has the wisdom of Solomon. When you can’t decide between pumpkin pie or pumpkin cheesecake, go zebra* and combine them into one dessert! Prep time is 25 to 33 minutes, bake time is 40 to 45 minutes. RECIPE: PUMPKIN CHEESECAKE PIE Ingredients For A 9-Inch Pie,…
Continue reading “RECIPE: Pumpkin Cheesecake Pie”
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