I gotta say, it’s a lot more fun to be in the kitchen when you have a little shadow chef to chat with while you’re working. I am contemplating getting Mecho a mini apron and chef’s hat…
This morning, Mecho and I had a long chat about what our friend Mr. Lei would like for his birthday and to my surprise, Mecho suggested I go with one of Ina Garten’s delicious tarts. Maybe when I’m away he is watching Food Network? I wouldn’t be surprised. I think this tart could be a nice substitute for traditional pumpkin pie at your Thanksgiving table. Since it has a mousse filling, it’s light and fluffy and much more palatable after a gutbusting meal!
For the Recipe, click here:
Pumpkin Banana Mousse Tart
Fall? Hello?
Is it too early to break out the pumpkin? Nope, didn’t think so. While here in Vegas, the days are still scorchers, I can imagine that elsewhere (as in, not the desert) people are experiencing fall-like temperatures. Am I right? Am I jealous? Yep.
So I will be cranking up the air conditioning so as to simulate crisp, chilly September breezes just so I have an excuse to feel cozy in my favorite made-by-grandma wool sweater. Is that crazy? Yep. But I’m ok with it. Especially since I can just blame my weirdness on the rum in these muffins. Alcohol for breakfast in the form of a baked good? Anyone? Thought so.
For the Recipe, click here:
Rum Pumpkin Muffins
Baking with pumpkin puree is a dream. I swear I have never made anything with pumpkin that wasn’t super moist and awesome. This is definitely no exception. I have had this can in my pantry for an epic period and since summer is not really a time I crave pumpkin, I had to take advantage of the crisp air and make this bittersweet treat.
This is an interesting cake. It’s not sweet, but not bitter, spicy, but not overpowering, chocolatey, but not rich, and although you can taste the pumpkin, it’s more of a subtle accent than the star. It’s actually a very light cake that goes best with a cup of coffee or a latte.
I also have a confession. I really made this just because I have been dying to display something on my new cake tier. And guess where I got this thing… Goodwill! I kid you not. I absolutely love shopping for little pretty trinkets and vintage dishes at the local Salvation Army. Tea cups for 50 cents? That’s my kind of price. And this cake tier? 7 bucks. I get a thrill knowing it has history and though this may creep some people out, to me, it makes things so much more interesting!
For the Recipe, click here:
Bittersweet Chocolate and Spice Pumpkin Cake
