Do you feel totally bombarded with pumpkin recipes yet? It seems that come Autumn, every cook and their dog has a pumpkin recipe to share. I mean take a look at Pinterest these days…. I hope you can handle one more. Continue reading →
When I first thought of making pumpkin cupcakes for Halloween, I envisioned them with cute, little Jack-O-Lantern faces. Some orange frosting, some chocolate for detailing. I figured it should all be easy enough. Except they turned out looking more like a 3-year-old decorated them… Ain’t reality a bitch?
Earlier this month, was my Mom’s birthday. And we all know what that means! CAKE!!!! :-) Except it was already a busy weekend and I didn’t have the time I needed to dedicate to a whole cake. So I compromised… CUPCAKES!!! :-)
It’s not that I don’t usually like the farmer’s market. We made a point of going several times during the past seasons. It’s just, if we missed 1 or 2 (or 3) in a row, it was no biggie… But this year has been different, though I couldn’t really tell you why… Maybe it’s because we’ve finally made a connection with some of the vendors. Maybe it’s because the market is making an effort to reach out to our vegan community with more than fancy lettuce and organic carrots… Whatever the reason, this season, I’m lovin’ our market and have missed it only once.
Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.