I adore Hot Chocolate, as distinct from Hot Cocoa or Drinking Chocolate. Definitions abound, but which is best?
Get ready for true granola clusters. Not microscopic granola clusters that break apart in your hand. Not a few granola clusters in here and there. But an entire batch of big beautiful granola clusters, fragrant with pumpkin butter and fall spices.
What I love most about this chowder is its golden yellow hue and full sweet taste of fresh corn just of the cob. Over many summers of fresh corn bounty, I have explored every way imaginable to obtain a more pronounced corn taste in my corn soups, and the method presented here is “numero uno” thus far.
It is also perhaps the easiest method, as it involves pureeing the corn kernels with stock before the cooking begins. Thus, there is no scalding, dripping soup to ladle into a processor. In addition, this method allows for both a puree of corn, corn kernels, and a variety of colorful, perfectly cooked diced vegetables, which really enliven the whole effect.
My first bite of these gingerbread beignet produced an OMG moment. They are impossibly light, melt-in- the-mouth tender, oh so moist, tantalizingly fragrant, and over-the-top delicious. This concept should
Pumpkin butter is one of those ingredients that I can't imagine being without--especially around the holidays and especially for cheesecake. Pure magic. I've developed dozens of cheesecakes over the years. At
This is almost a pumpkin gingerbread but not quite. Pumpkin plays the starring role and orange plays a strong supporting role, with just a hint of molasses. When October hits the Pacific Northwest and the