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Chubby Wubby: fun name, sophisticated flavor and gluten free. Photo courtesy Cake | Chicago. Everything is delicious at Cake, a Chicago bakery and NIBBLE Top Pick Of The Week (we reviewed it under a previous name, Damn Good Cookies). You can send anything on the menu as a gift, and it will delight the…
Continue reading “GIFT: Gluten Free Gourmet Cookies”
[1] What’s in your pumpkin pie (photo © Wisconsin Milk Marketing Board)? [2] Pumpkin Tartlet (photo © The Daphne Baking Company [alas, now closed]). If your only experience in baking pumpkin pie is “from the can,” you have no idea what kind of pumpkin is inside. In fact, it’s probably not pumpkin, but a…
Continue reading “TIP OF THE DAY: The Best Squash For Pumpkin Pie & Other Pumpkin Desserts”
An impressive pumpkin layer cake. Photo and recipe courtesy Driscoll’s. Few desserts are more impressive than a towering triple-layer cake. This beauty is paired with raspberries and brandied whipped cream. While Thanksgiving menus tend to favor pie (apple, mince, pecan, pumpkin, sweet potato) rather than cake, if you set a fancy table, this cake…
Continue reading “TIP OF THE DAY: Pumpkin Layer Cake Instead Of Pumpkin Pie”
Treat yourself to a slice of autumn. Photo courtesy Bi-Rite Market | San Francisco. It’s easy to turn a plain bundt cake into a festive holiday dessert. Just top it with caramel sauce or glaze, candied pecans or walnuts and dried cranberries and/or cherries—an idea we snatched from Bi-Rite Market, a specialty food store…
Continue reading “RECIPE: Autumn Bundt Cake”
While maple is a year-round flavor, we always enjoy it in the fall, as the leaves turn. We use it in a cup of coffee or tea instead of table sugar, we add a bit to mashed sweet potatoes, we drizzle it over baked squash and vanilla ice cream. And then, there’s cheesecake. This recipe,…
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