This cake has all the wonderful flavors of fall — cinnamon, pumpkin, walnuts — and is make with honey instead of refined sugar. Top it with a light whipped cream, or Lick-the-Bowl-Good-Cream Cheese Frosting.
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Tag: Pumpkin
I love finding a recipe that will be my new go-to recipe for entertaining. We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash. The next evening, we served a soup and had this as a side using pumpkins. The rice is amazing alone, but pared with the winter squash, it is remarkable. This would be beautiful gracing any holiday table.
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Here’s the menu for my family for the week of August 1st. As far as desserts go, my sister and her kids are in town! I’m so excited. I’m going to fill the cookie jar with some Oatmeal Raisin Cinnamon Chip Cookies this morning. I’ve harvested six pumpkins out of my garden, so I’ll be making a Fresh Pumpkin Pie while canning the pumpkin.
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One Sunday morning, getting ready for church, about 50 minutes before we had to leave, I realized suddenly that I had to bring breakfast to Sunday School. In a panic, I did a quick scan of my baking cupboard and spotted a can of pumpkin. My mind was whirling — what could I do? Muffins? No time to fill muffin cups. Cake! I could do a coffee cake. So…here it is. Pumpkin coffee cake. The first time I made it, I had it in the oven no less than seven minutes after deciding what to make. Thankfully, it turned out well and I made it, slower and with pictures, the next morning.
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Here’s the menu for my family for the week of July 25th. As far as desserts go, I’m drowning in summer and winter squash. I’ll be making some of my Grandma Poe’s Zucchini Bread, Squash Squares, and will be coming at you with some pumpkin recipes!
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I was due to post a garden post last week, but we had Squash Week! while I was out of pocket instead. So, it’s been a few weeks since you’ve seen pictures.
I no longer have a smaller garden, a corn garden, and a main garden – everything has been merged into one big “L” shaped garden.
I know I didn’t post a garden post last week. To be honest, the garden frustrated me a little bit last week, and I just had to take a step back from it. We’d had so much rain – record breaking rainfall. Then the temperature dropped. Then it warmed up and we had even more rain.
Ever since the first time I used a fresh pumpkin, I’ve much preferred that over canned pumpkin. I have not yet come across a pumpkin recipe that I wasn’t able to use the fresh pumpkin in lieu of canned. This pie turned out beautifully and cooked perfectly. I used whole wheat flour and coconut oil to make the crust.
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Here’s the menu for my family for the week of November 15th. As far as desserts go, my cookie jar is full; however, I’m cooking a full Thanksgiving dinner on Thursday, so I will be making a pumpkin pie and a pecan pie! Join me Friday for a Thanksgiving Extravaganza! Ideas, recipes, tips, decorating — we’ll make a day of it!
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