Pumpkin Cake

posted on September 19 2014

No matter what time of day it is, I could happily gobble up this entire fall-spiced cake. Chris -- who doesn't even really like pumkpin (I know, I KNOW!) -- even enjoyed it. It's THAT good. Chris described this recipe as one of the best things I've ever made. Coming from the man who taste-tested 95% (if not 100%) of the recipes found on this blog -- that says A LOT!

This simple, single-layer pumpkin cake is extremely moist, and melts in your mouth after every single bite. There's no shortage of pumpkin flavor, it makes itself obvious in every bite and it's flowing with cinnamon, nutmeg, and allspice. Topped with the most creamy frosting, but we'll get to that in a minute. You'll want to keep going back for more. I'm sorry in advance.

This is a handy recipe for those times when you're suddenly hit with that impulse of wanting something sweet, but don't want to be in the kitchen for hours. Or, maybe you just don't want a big,...

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Homemade Biscoff Cups

posted on September 16 2014

Biscoff is a wonderful thing. I always have a jar sitting in my baking cabinet.

Who said a person with a peanut allergy can't have a "Reese's"? Biscoff to the rescue! If you've never had Biscoff, you're missing out. It's a spread made from Biscoff cookies. To me, it tastes like spreadable graham crackers with a hint of gingersnap cookie and a ton of brown sugar flavor. While Biscoff pairs will with almost anything, chocolate is #1.

This past week we had Chris' brother, Jim, stay with us for a few days while he's visiting from Germany. One thing is for sure, these brothers share a love for Biscoff. And, by love, I mean each of them can eat the entire jar of it.

What's so great about these Biscoff cups?

1. Only five ingredients.

2. Simple and quick.

3. And, most importantly: peanut-free!

I took one bite of these and was in heaven. Hallelujah! Biscoff, I love you even more than I did before. Chocolate + Biscoff = Amazing.

These would...

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Pumpkin Streusel Muffins

posted on September 15 2014

Fall is unofficially here! The way I see it, once Labor Day is over... Fall begins. Nothing wrong with that mentality, right?! It may be 90+ degrees -- with an 80%+ humidity -- but that doesn't stop me from loading up on the classic Fall flavors. There's something about the combination of flavors baking away in the oven that give my house such a phenomenal aroma.

If you haven't noticed, I'm a pumpkin addict. No shame.

There's no better way to start your day than with a pumpkin-y breakfast. Nothing -- it's the best. You see, muffins are a fabulous thing -- the perfect grab-and-go breakfast. These muffins are so fluffy and moist, and topped with an extra crumb-y, sugar-y streusel. I loathe dry, bland baked goods. None of that nonsense here.

These may make the muffin pan messy, but it's every bit worth it.

Now, stop reading and go make these pumpkin streusel muffins NOW.

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The Best Pumpkin Bread

posted on September 10 2014

It's a pretty bold statement, but this truly is the best pumpkin bread you will ever have. The best part? No mixer required! Just 2 bowls, one whisk, a good smellin' house, and some pumpkin lovin' family and friends to help you gobble it up.

As soon as August rolls around, I'm that chick in the grocery store with a cart full of pumpkin -- every week. Hell, some weeks I've been there multiple times. It's an addiction. Well, more like I adore it. Yup, I adore pumpkin.

This bread fills the house with the most intoxicating aroma -- I swear, I wish my house smelled like pumpkin year round. It has an incredible texture and remains moist for days -- if it even lasts that long.

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Caprese Pasta

posted on August 18 2014

Tomato. Basil. Mozzarella. Balsamic. Pretty much my favorite flavors of summer.

Out of all the salads out there, my favorite has to be Caprese. It includes all my favorite ingredients and has tons of flavor. Why not turn my favorite salad into a pasta dish? This pasta has all the classic Caprese flavors with a quick and easy balsamic vinaigrette.

If you're like me, you probably already have all the ingredients in the kitchen. There's never a shortage of classic Italian ingredients. If you can't find mini San Marzano tomatoes at your local grocery store, you can substitute cherry tomatoes.

This can also be made a day ahead, just keep it refrigerated until you're ready to chow-down.

Caprese is where it's at tonight.

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