Apple Pandowdy may very well be better than apple pie…and I’m someone who really likes apple pie.
It’s not an elegant dessert—I think the name speaks clearly to that. But it’s the name, “Pandowdy,” that first got me hooked, and the baked dessert lives up to it every inch.
Read MoreIt’s the season for apples, cinnamon, pumpkin and all things autumn, and there’s really no better accompaniment for all those good things than a salted caramel sauce. It’s so versatile and adds another dimension to dessert with its more complex sweetness and buttery smoothness. Drizzle it over cheesecake or pie, swirl it into brownies, sandwich it between cake layers - there’s so much you can do!
Read MoreI’m not crazy about making all things pumpkin the moment Fall begins. BUT, I’m not one to complain about cinnamon rolls either. So, when my little sister visits and requests that we make these, I don’t object.
Read MoreI was inspired to make this dish after trying a recipe from this Food52 cookbook. The squash & chickpea salad/side recipe was delicious, but lacked enough “oomph” to pass for a meal on its own (at least in our house). So I added in couscous, tweaked the proportions, and discovered a few toppings that paired nicely. The result: a delicious, filling and surprisingly fresh dinner, sometimes hard to come by in the winter with no garden fresh produce.
Read MoreWhen the fresh cranberries first hit the shelves I couldn’t resist buying a massive bag at Costco. But besides plans for fresh cranberry-orange relish for the Thanksgiving table, and cranberry orange muffins of course, I didn’t have many more fresh cranberry recipes up my sleeve... and yet there were still pounds of cranberries in the fridge.
Enter this delightful cranberry crunch.
Read MoreThis is a Pakaluk family favorite. Marrying into the Barrows family brought about making it with a graham cracker crust. It’s a happy marriage.
Read MoreEasy as pie. Who in the world came up with that?! I’m not sure. But I feel they must never have made one. In my baking experience at least, I have never, ever said: “Oh, this ol’ pie? I just whipped it up right before dinner.” No way. How would my crust have been chilled? How could my pie have set? IT ISN’T POSSIBLE! Cake on the other hand….
Read MoreI find shaping bread so much fun. Fresh baked bread is always a crowd pleaser, but with just a teeny bit more time & effort, it becomes an absolute showstopper. This Fall, I dreamed up a harvest themed board with pumpkin and leaf shaped breads.
Read MoreToday, we’re introducing “looks we like,” a line up of some things that caught our eye, including beauty tutorials, fashion finds, new hair-dos, home decor, diy projects, and so much more! And since it’s October, we’re throwing in some fun costume ideas, so check that out below.
Read MoreAbout a year ago, I shared on the blog one of my favorite fall recipes: Pumpkin Sausage Penne. Comforting, satisfying, spiced—it basically checks all the boxes for a cozy autumn meal.
Over the years, I haven’t fussed with the recipe much. I liked it the way it was. But this time around, when Fall arrived and I rushed to the kitchen to prepare this dish, I realized I had to change a few things up…
…And I loved it.
Read MoreThis weekend I co-hosted a "Sweet Lil' Pumpkin" baby shower with a friend for another friend who is expecting her first. In terms of party-planning, the prescription was: Pumpkin, everything pumpkin! Pinterest is loaded with inspiration ideas for a pumpkin-themed baby shower, and the expectant mother loves pumpkin, so this was an idea I could easily get behind.
Read MoreWith Thanksgiving right around the corner, this roll recipe is worth sharing. I first discovered this recipe last fall and loved its yeasted crumb and pumpkin flavor which is distinct, but not overwhelming. Even better, the bread can be either sweet (buttered with a sprinkling of cinnamon sugar is absolutely scrumptious) or savory (left plain, it makes a fitting accompaniment to any dinner).
Read MoreHere's one recipe I turn to for a comfort food with an autumnal twist: Pumpkin Sausage Penne. It's pasta coated in a pumpkin cream sauce, with subtle hints of cinnamon and nutmeg, but still firmly grounded in the savory by sautéed onion, garlic, and a bay leaf. It's all rounded off with satisfying chunks of Italian sausage and a heap of freshly grated parmesan.
Read MoreThis is a recipe I discovered in a food magazine in high school, and I've been making it every fall ever since. The cake batter is so easy to mix up (no mixing aid required). It uses one full can of pumpkin puree (no leftovers to deal with). The pumpkin flavor is not overpowering, adding a subtle earthiness and a delicious moistness to the cake. The cranberries add a bit of zing, and the Brown Butter Frosting takes this treat to the next level.
Read MoreIt's autumn (in some places, at least) and that means one thing: pumpkin everything. It's a little annoying, isn't it? But then again, pumpkin is delicious in every baked good form so I can't complain too much...
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