“By November 24, giving thanks can start to feel like a command performance rather than a genuine act. Your social-media feed is all gratitude, all the time (#30daysofthanks!), and you’re up to your googly eyeballs in turkey-themed craft projects. It’s OK to feel jaded. “You can’t turn on gratitude” just because it’s Thanksgiving, says Robin Berman, M.D., an associate professor of psychiatry at the David Geffen School of Medicine at UCLA and the author of Permission to Parent. In fact, peak holiday season may not even be the best time to make it a priority. “Gratitude happens in quiet pauses and moments, not when you have a giant to-do list and you’re racing around,” she says. So how do you embrace the season sincerely? Ten experts are here to help. Let’s do this, November.” …
The past few weeks have been pretty much about recipe testing without the use of grains, now that we are giving a grain-free diet a try, in addition to gluten, dairy, soy and some other foods free. It’s like starting all over again, reminding me of all the recipe testing in hopes to replace all the pantry staples we have clung on to, eight years ago.
With the wide array of apples at the market now I couldn’t wait to make this recipe again.
Last year I made this recipe as baked doughnuts for Chanukah (twice in one week for obvious reasons), and a similar recipe to this one for the back-to-school apple pie cupcake. Fall is my favorite season for baking. I’m a sucker for the aroma of apples and spices lingering in the air, that and pumpkin spice, and gingerbread and … never mind … I just love this season. Time to get this warm and cozy baking season started — fall season has arrived!
I will admit, I love a good deal, even if that means buying more than needed. If you shop at Costco, you know this well. Tell me, who can resist the splurging reigns of Costco?? No one.
You know, when you go in for a few items and end up with all sorts of
necessary unnecessary things? Yep. So when I saw the big ginormous bags of frozen organic cherries on sale my eyes lit up. I had to buy some. My practical side was thinking where is she going to store all those cherries and enough with all those bags of sweet & salty kettle corn popcorn. My Costco side wins every time – besides, it’s for the kids (wink wink).
My husband loves a good piece of cake with his coffee for breakfast. His breakfast-of-choice for many years, pretty much every morning. That was before we married and my heckling him about eating a healthier breakfast like oatmeal or avocado on toast. Not much fun, but I do want to keep him around a long time.
Lots of me and birthday thoughts before the recipe, jump over if you want to head straight to the recipe (no offense taken).
So, it’s my birthday, no. 45, on this gorgeous green planet. I think because I have reached the mid-forties hump I left off the exclamation point on the end. It’s not that I’m not excited, well, I am, just not as much as say my 21st or 40th – twenty-one for officially becoming an adult/feeling “free”, and forty for throwing the feeling of “people pleasing” out the window and embracing the “who cares” approach – just not “BOOYAH!” excited.
Oddly enough, and usually the case, I have food on my mind while running. I know, the thought of food meandering in my head while working up a sweat to “Eye of the Tiger” does seem unconventional, and well, odd but I just can’t help but think of food, even on a run. Lately more about sweets than savory. Then again, it is December, the unofficial month of sugar, where there is more sugar in my kitchen than usual.
This adapted dessert recipe, from the Williams Sonoma Thanksgiving 2014 Catalog, will leave a lasting impression on you. A cake that has the warm seasonal flavors of fall: pumpkin, ginger, cinnamon, and pumpkin spice.
Okay, I need to stop for a minute because I have to tell you some exciting news! Once a Month Meals featured my blog as Blog Partner Spotlight today (see story here)!!!
With all there is to do when planning and preparing a Thanksgiving meal, it can be a daunting, stressful experience for some. I get it. My next adapted recipe from the Williams Sonoma catalog is an easy, no bake cheesecake.
Because when you do go to the town bakery, or the health food store looking for something delicious that’s gluten free, dairy free, AND soy free … well there usually isn’t anything. And then add egg free or vegan to the mix, and your chances of finding a tasty prepared dessert are slim to none. And if there is a cake or pie, it usually costs a small fortune. Some rural areas don’t even know what gluten free is – I’ve gone through that before when looking for a treat at a grocery store! Yes, really.
I bought some yellow peaches yesterday from my favorite stand at the farmers market, a local grower 3 hours from us, and made this cake inspired by Ina Garten’s recipe.
Peach season is almost over. Be still my heart. I love peaches and have no problem eating a few in one sitting. The juicier, the better. Peaches are a bakers true friend. They never disappoint, and certainly didn’t disappoint in this peach cake with pecans.