So far this week I’ve shown you how my whole spooky colorful Halloween party came together, from the initial plants, to the event, to a simple DIY project. My favorite part of putting the whole thing together might have been thinking about the decorations, so today I’m laying it all out there! Here’s everything you need to get the look of my party.
While we might be caught up in everything pumpkin spice here in the U.S., there are other favorite fall flavors around the globe. Case in point — tempura fried maple leaves from Japan.
Yes, that’s right. In Japan they don’t just admire the changing colors, they also chow down on the fall foliage.
Núria Farregut posted a photo: Find the recipe and story at: www.spanishrecipesbynuria.com
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Núria Farregut posted a photo: Find the recipe and story at: www.spanishrecipesbynuria.com
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]
4.9 / 5 Stars | 9 Reviews
by Paula
“This is a super easy, very tasty relish recipe that improves with refrigeration. It’s a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!”
Q: I love cinnamon in coffee, but even when I add cinnamon to the coffee after brewing, I still end up with a gunky mess in the cup and not much cinnamon flavor! I have not found an answer to how I can add the cinnamon during brewing and not have a gummy mess?
The book: Sugar Rush by Johnny Iuzzini
The angle: A whole pastry school course, rolled up in one super-fun cookbook.
Recipes for right now: Ginger Spice Ice Cream, Chocolate Soufflé, Espresso Marshmallows, Chipotle Churros, Jamaican Christmas Cake, Vanilla Sponge Cake, Butternut Maple Blondies, Chocolate-Caramel Tart
Who would enjoy this book? Home bakers who want to learn the ropes while also making some killer treats.
What’s not to love about apples? They’re colorful and sturdy enough to carry around all day. They’re a healthy snack, and delicious raw, baked, or even cooked into sauce. We’ve gathered together our best tips on shopping, storing, and cooking the popular fruit that always graces our fruit basket!
Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?) and more pressingly for the breadth of this site, why I didn’t have what I’d consider a go-to recipe for the kind of hearty, craggy thud of a carrot cake loaf I want more of in my life. Sure, there’s a carrot cake cupcake/layer cake in the archives, but it’s a featherweight, for swirls of cream cheese frosting and birthday candle. I wanted breakfast/afternoon snack carrot cake, the kind that comes in thick slices and toasts well with salted butter. In my mind, they’re different. And my mind, as you can gather, ponders these things a lot.
So, I conferred with my husband — I don’t want to shock you, but I am not always the motivated, enthusiastic person and quite often just a little “yeah, please make it!” from the spouse or kid will trigger me into putting vague cooking notions into action — and he thought it was a great idea but he requested “none of that raisin/nuts/pineapple stuff in it.” Except, uh, he didn’t say “stuff.” Now, I know this might crush those of you who love a busy, cluttered carrot cake most of all, but I don’t think you’ll miss them here.
… Read the rest of carrot cake with cider and olive oil on smittenkitchen.com
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