I’m pretty obsessed with this cake because it’s so fluffy and moist. The amaretto liqueur goes well with the pumpkin. This recipe makes two 9” cakes. You can frost it with a traditional cream cheese frosting if you like or just dust it with powdered sugar.
I like to make the most of autumn’s gift of apples that are so versatile. Apples go so well with both sweet and savory ingredients. This autumn apple slaw is a good side dish to nearly any main dish that you’re serving with dinner.
I love these sweet and delicious scones. They are perfect for breakfast, brunch, or an anytime snack.
Classic blueberry muffins that are dairy-free so that everyone may enjoy a tasty treat.
I love this time of the year when fruit is fresh and abundant. Plums are in season from May to October, so you may want to plan a trip to the farmers’ market and stock up. Make the most of the season’s bounty by making Plum Muffins to brighten up your mornings.
I like to make this cake on the weekends and eat a slice every day during the week. You can make this cake 4 days ahead and store tightly wrapped at room temperature.
This dish uses the technique of frying in hot oil until they the beans become crunchy and flavorful. You could add pork or crumbled feta cheese if you want to. I have been known to eat the cold from the fridge the next day.
About this time each year I go on a food preserving frenzy so that I can enjoy summer’s deliciousness during the winter months.
I had extra ricotta on hand that needed to get used so decided to add it to my usual blueberry muffin recipe. The result is a super moist blueberry muffin.
I grill all year long, but many will be grilling this Labor Day Weekend. Grill abundant summer squash to make a delicious side dish.
