“I could eat a million of these!,” exclaimed my husband, Chris, as he took a bite out of the first of many mini sticky buns he had for breakfast. I definitely agree with him as not only are they cute, but they are delicious and very easy to make. These miniature version of sticky buns are filled with orange-flavored cream cheese and pumpkin butter and topped with a pecan and brown sugar glaze. Continue reading
We normally have my family over for a big Easter Sunday celebration, complete with an egg hunt, but not this year. Since I’m getting too old to be crawling around the bushes hiding eggs, and my nephews are way too old to be hunting around for them, our family plans never materialized. My husband and I ended up having a quiet holiday weekend alone, with plenty of chores, and our taxes, to keep us occupied.
Forgive me for being a bit repetitive, but I can’t seem to stop myself from baking almost every pumpkin treat I see on Pinterest. Today, I baked snickerdoodle cookies that have gone through a seasonal makeover with the addition of pumpkin purée, nutmeg, allspice, and ground ginger. Another ingredient I added is maple sugar, an intriguing new item in my pantry I recently found at Trader Joe’s.
Aaaaah! It’s finally starting to cool off here in Southern California, which really gets me in the mood for fall baking. I look forward to this time of the year, when I can relax with a cup of hot cocoa and a sweet treat. A couple of weeks ago, I featured a pumpkin coffee cake, and this time, I have a pumpkin cookie recipe to share with you. If you are a fan of soft, melt-in-your-mouth cookies, you will definitely like these. They are tender and fluffy, almost resembling mini cakes.
Ever since I came back from my trip to New York City, I’ve been obsessed with trying to recreate the fabulous foods I had – the melt in your mouth sticky buns at Maialino, the pretzel croissant at City Bakery, the goat’s milk ice cream at Victory Garden, and the Chocolate Green Tea Lava Cake at The Spot, among others. Continue reading
This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
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