Thanksgiving weekend is my absolute most favourite weekend of the year. I LOVE Thanksgiving weekend in the Maritimes. The temperature is perfect, the beautiful leaves are still on the trees, the breeze is crisp, and it smells divine. Besides all that, everything pumpkin and spice is in season. It’s just so perfect. I hope you all enjoyed your Thanksgiving weekends, wherever you are.
This cake recipe, a Dorie Greenspan recipe, has been one of my favourite cakes to bake during Fall for the past few years. This all-in-one bundt cake was originally published in Dorie’s Baking book, then later re-published by Dorie herself on Serious Eats when she had a regular baking blog post on the site.
This cake has everything you love about fall baked right into it – pumpkin, warm spices, apples, cranberries, and pecans. I like to leave it plain, but it’s great with a maple glaze, ice cream, or whipped cream served with it. It is heavy and moist, and keeps well on the cupboard for several days.
This past week was my husband’s birthday. He’s not really one for cake for any occasion. He likes it fine, but it’s not his favourite, you know? I can’t figure out what’s wrong with him, and believe me, I’ve tried.
Instead of baking him a fabulous cake this year, which he would like just fine, but not like as much as something else, I baked him something I knew he’d REALLY like. It is his day after all, and this man deserves exactly what he wants.
We celebrated Husband’s birthday this year with birthday pie. A key lime pie, since we’re getting into particulars. On this last day of summer, I’d like to share it with you.
Beautiful. Gorgeous. Luscious.
These boozy cherries are all of the above.
I’ve been dreaming of making these boozy cherries for some time now. The very concept of them coming from a good friend, who makes them every year. She soaks cherries in brandy for about 6 months, so that they will be ready for the holiday season. Thank you so much Mrs. W., for introducing me to these glorious gems.
Now that I’ve made them, I don’t know why I waited so long.
I have a muffin problem. The problem? I want to eat them every day. Every. Single. Day.
Muffins used to be thought of as a healthy breakfast option. Sadly though, traditional muffins are far from healthy, making them less and less of an option at all. They are packed with oil, sugar, and flour, making them essentially no more than breakfast cake. Cake being my favourite thing to eat, I hope you can understand why I have a hard time resisting these moist breakfast morsels.
We’ve made it to day 12 of The Frilly Apron’s 12 Days of Christmas! I can’t believe it. I had so much fun with this – I hope you’ve all enjoyed it as much as I have.
I’ve been making these spiced mixed nuts for a few years now and everyone loves them. They go great with a glass of wine, on a cheese tray, with a beer, or just on their own. They are quick and easy to throw together too. They also make a nice addition to a green salad.
This year I’ve decided to up the ante on this recipe by adding bacon. If you’d prefer to omit the bacon, this recipe will work just as well. You can also omit the maple syrup, and just double the sugar instead, if you’d like.
The savoury and sweet notes in these nuts make them appealing to everyone. Use whatever kinds of nuts you have on hand – any mixture will do. It’s a great way to use up any extras you might have left over from your baking.
I always double this recipe, since they get gobbled up quickly.