Today I am bringing some Fall recipes, desserts, side dishes, and main courses. Some great variety to make you hungry. I was fine before I started writing this, but now am hungry. So, I will make this short so that I can get a snack. ;) I hope you had a great Thanksgiving, if you celebrate, and aren’t super nuts with your Black Friday shopping (I never got into that, but I’m not a huge shopper anyway).
How do you like your coffee….cake? There are so many kinds out there. I feel like I keep doing a new one on here every so often, and I don’t know if I have a favorite. They are all different and tasty depending on what you are in the mood for. Or so I thought. Apparently my dad was not a big fan of this one because it is too moist. He likes his coffee cake to be a bit drier. But, luckily he has liked other ones I have made, so I will just save this one for us next time. ;)
Sweet 16? Maybe. The Fudgelet is sweet, but definitely has his tricky moments, too. But let’s start with the obvious….he is still a cutie.
I have been making cream cheese brownies for a long time, but never the same recipe. I have tried many different ones trying to get what I feel is the ideal one. I don’t know if this one is “it” yet…it was good, but I think I would want to make it again slightly differently, or at least remain open to new recipes. I feel like this type of brownie should be on the thinner side. You want the usual chocolatiness, but you also want a decent ratio of the cream cheese to the chocolate. This recipe came close, but maybe using a bit less in the base, or changing the amounts a bit to use a larger pan (for a thinner base)? Like I said, I’m not sure. I did like some of the technique, and the suggestion of letting the brownies sit at room temperature before you want to eat them (obviously you need to keep them for long periods in the refrigerator due to the cream cheese). And if you’re impatient, or working on limited snacking time with a toddler who still doesn’t sleep long stretches? (ahem) You can totally microwave the brownies for 10-20 seconds to get the freshly baked taste, without it being too melty.
Are you feeling soupy? I posted a soup recipe Monday, and here is another one. Both are quite different, even though both represent complete meals (with a couple additions–this one did well with some fresh baked bread on the side). Sure, it’s not corn season anymore, but I think you could modify it and do it with frozen corn. The extra steps for the roasting/corn juice did not make the soup any better. Because of this, I will share what the original recipe said to do, but also tell you what I would do for next time.
This is basically a vegetable soup with some awesome seasoning. The name makes me think of the groundhog in Pennsylvania. What about you?
You might think that it is silly to talk about the Fudgelet’s second Halloween as if it is some amazing event. But, while his first Halloween was an adventure for all of us, introducing him to holidays as he is becoming more aware is so much more fun! As October started, I dragged my feet a bit with putting up Halloween decorations. I already had decorations, so it’s not like I was starting from scratch…I just wasn’t in the mood. But then, after going to the store to get a couple more small decorations, I talked with a mom who shared an idea that I stole and ran with.