Wednesday, October 15, 2014
I may or may not have bought new donut pans specifically for this recipe. Ok, so I did. But I swear I'll use them for lots of other delicious donuts too! It's pumpkin season and I've had a hankering for donuts, but when did donuts get to be $1.29 each from the bakery at the grocery store? That definitely is highway robbery. So really, the pans are an investment. And they were rightfully christened with these delicious, cakey, pumpkin gems. Ok, first the donuts: perfect, tender, just the right amount of spice to enhance the pumpkin but not overdone and so soft and fluffy inside. Then they're topped of with a simple glaze (and some of them got double dipped because I had extra glaze!). Yes these are the baked pumpkin donut you've been waiting for.
Monday, October 13, 2014
We are loving apple season right now. Beautiful, delicious, fresh apples have been abundant lately--one of my most favorite things about New England. We've been buying tons from the farm stand and last weekend went to the orchard to get them fresh off the tree. There's just something about eating an apple right off the tree while walking in the orchard that makes it taste that much better. Of course, with the abundance of apples, we've been eating a few a day (each!) but I've had my eye on some recipes as well. I'm not a huge baked fruit fan--like pies--but there are some recipes I can get behind, one of which is the awesome Caramel Apple Cake. That just sounds like fall, right? And I got to tell you, it's delicious. The cake is tender and full of flavor, with shredded apples throughout, a nice brown sugar boost and then topped with a caramel sauce drizzle, it doesn't need anything else. Well, maybe to be served warm with a scoop of vanilla ice cream. Yeah, that happened. And it was a very good thing. I'm so glad that I got to make this recipe for this month's Secret Recipe Club!
Wednesday, October 8, 2014
You guys, I made an awesome dinner the other night. Seriously, we were both super satisfied with these amazing pork chops. Oodles of flavor and on the table in about 20 minutes.Seriously, what more could you ask for? The pork chops are delicious and tender, and the sauce has a good balance of lemon and garlic to offer something a little different and bright. What I enjoy of these stove top pork chops is how easy it is to keep them juicy and moist, which can sometimes be tricky when you're working with them on the grill--they can get dry so quickly. So in addition to a delicious chop, you also get a lovely sauce with this recipe. By the way, that sauce was pretty tasty when it made it's way to my baked potato, too.
Monday, October 6, 2014
There's something about a chocolate cookie with chocolate chips that just makes me smile. And made that some dark chocolate--on both levels--and that's even better. Rich and delicious, soft and just begging for a glass of milk to be dunked in, these cookies are lovely and delicious. Definitely will make it on the Christmas baking list. A dark flavored cocoa paired with a dark chocolate chip makes it just a touch more elegant than a regular double chocolate cookie. It's the grown up version and as a chocolate feign, I love everything about it.
Friday, October 3, 2014
It's definitely turned to fall this week. The leaves started to turn, then the cool weather, then the rain. Which means we're in one of my favorite cooking seasons! Bring on the crock pots and soup pots and fill them to the bring with chilis, stews and soups for hearty, heart-warming and deliciously cozy suppers. And this soup is one of our favorites for this season. It's wholesome, super tasty and can really fill you up without feeling heavy. The fresh vegetables are perfect and I must tell you--this recipe is what made me understand why good soup taste the way it does. The secret is leeks. Regular onion is great (and also in this recipe) but leeks just bring a whole other element and really set this dish apart from other homemade beef soups. Dave and I have been enjoying this recipe for five years and I've just become accustomed to doubling it. And we still fight over the leftovers.