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.
I know what you’re thinking right now.
How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.
Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.
I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
I’m sure most of you, if you were paying attention to The Frilly Apron last summer, remember all of the posts regarding The Frilly Garden. Unfortunately last year, although we gave the garden a lot of attention and love, we didn’t get the vegetable yields we’d hoped for.
We didn’t give up. We never do.