Saturday, September 25, 2010

Pumpkin Cookies

The first day of Fall means that I can officially start baking pumpkin cookies!  These cake-like morsels of heaven may not look that appetizing (mainly due to the unflattering color of pumpkin and spice) but they are addictive.  

These cookies happen to be the simplest baked good you will ever come across...seriously.  I even took them two steps further (b/c I enjoy making a mess in my kitchen) and added chocolate chips to the batter, and a spice flavored icing for the top.  I highly recommend the chocolate chips but I found the icing to be a waste.  After a day, the cookies become extremely soft and the icing made them almost mushy. 

Two ingredients form the original recipe!  I even convinced the bagger at the grocery store to go home and bake them herself.  Please try these, you won't regret it.

Sunday, September 19, 2010

Pappardelle with Butternut Squash and Sage

It officially feels like Fall has begun and visions of pumpkins and squash are running through my head.  I can almost taste the cinnamon, nutmeg, and clover... oh wait, those are the pumpkin cookies in the oven.

To kick off the this glorious season, how about a pasta featuring the butternut squash?  Its roasted and pureed with a hint of nutmeg and mixed with a browned butter.  oh wait, there is more...all this is topped with chopped sage and gorgonzola cheese.  One bite and you start thinking of the leaves changing colors and the pumpkin patches.  You can use any pasta but I had on hand some Sweet Potato Pappardelle that I had purchased earlier at the farmer's market.  A small serving goes a long way because it is so rich but well worth the effort.  

This is a must-try fall dish.

Monday, September 6, 2010

World's Best Birthday Cake

*Please disregard the crumbs and chocolate smeared cake platter, we were too busy inhaling this cake. 

So how did I come to find the world's best Birthday cake?

1.  By request from Mr.F, his birthday must consist of yellow cake and chocolate frosting.  This is a family thing, or tradition, that consists of the boxed variety of cake mix and frosting.  Im not against these cakes and highly recommend them for the time-limited or inexperienced baker; HOWEVER, doesn't a vanilla buttermilk cake with a chocolate buttercream frosting sound so much more appealing?  

2.  I have tried my hardest to deviate from said tradition and have in the past created a german chocolate cake.  Even after a few years with that delicious cake recipe, Mr. F's choice for a birthday cake was... you guessed it...yellow cake with chocolate frosting.  So I did the next best thing and searched for the best homemade yellow cake and chocolate frosting recipes.  A hearty in size yet light in taste cake topped with a thick yet not-too-sweet chocolate frosting.  

3.  Lastly, like most women with the "dessert" gene, I do consider myself a connoisseur of any baked or sweet good and this cake, even for being so basic, is so moist and delicious.  The frosting isn't too sweet and pairs perfectly with the buttermilk cake. 

So after years of swaying the birthday boy, I think I will stick with this recipe. This is one tradition I want to keep going!  Now, I just need to break some other "traditions" the creation of his birthday 

For an extra special treat, pair the cake with a strawberry sorbet.
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