Pumpkin & Cheese Spice Bread

Would you rather eat a donut, muffin, or slice of bread if they were all baked (not fried) and made out of the same batter? Hmm…interesting. Last year I came up with a recipe for Baked Pumpkin Spice Donuts that both Mike and I went crazy for. (And this is nothing short of a miracle since he’s a self-proclaimed pumpkin-hater.) Since then, I’ve wanted to re-work the batter into muffins and/or quick bread. Then a few weeks back I saw a delightful Carrot and Cheese Cake on Joumana’s lovely blog, Taste of Beirut; I immediately knew I wanted to remake my pumpkin spice batter into a cheesecake pumpkin spice quick bread. This bread smells like warm spices and tastes like autumn. If you like pumpkin, you might also like these recipes: Sugar-Free Pumpkin Spice Syrup {For Lattes and More} Pumpkin Chocolate Chip Snack Cake Brown Sugar Pumpkin Soup Cream Cheese Pumpkin Spice Spread Pumpkin New York-Style Crumb Cake Pumpkin Spice Granola Thai-Inspired Pumpkin Soup Pumpkin Chickpea Curry Ingredients Other:

Traditional Southern Sweet Potato Casserole I don't know what it is about sweet potatoes fluffed up souffle like and topped with gooey marshmallows, but we sure love this dish down here in The Deep South and it is a rare Southern table that is not graced with it on Thanksgiving or Christmas, or both. Although a pone can refer to many different dishes, including cornbread, you may have heard this dish referred to as sweet potato pone. As always in different regions of the South, recipe ingredients for a pone do vary widely, but I have noted that sweet potato pone is rarely topped with anything at all. It is more of a simple bake, seasoned with classic pie spices and perhaps a little more dense than what we are accustomed to in a sweet potato casserole. Yes we know it gets a bad rap from some folks, particularly those who don't have the privilege of living in our beautiful South. They make fun of it and call it names. It's really okay if you prefer a praline topping over the marshmallows too. ☛ Are you on Facebook?

Working Class Foodie’s Apple Cake | The Blog That Ate Manhattan I’ve been enjoying watching Working Class Foodie, a Web Show on Hungry Nation that features Rebecca and Max, two siblings with “a love of cooking and eating” who create simple meals using seasonal, local ingredients for under $8 a serving. Their traditional apple cake recipe is a perfect example of simply delicious food. It’s your basic Jewish Apple Cake made from a recipe Rebecca and Max got from their aunt Tracy, who prefaced her recipe with these words to her niece and nephew – “Don’t mess it up!” This recipe differs from others apple cake recipes I’ve seen in several ways – First the ratio of sugar to flour is almost 1:1. Other recipes I’ve seen have about a 2:3 proportion, making this cake considerably on the sweeter side. Perhaps to balance out the sugar, there’s a heck of a lot of cinnamon – 2 tbsp to be exact, compared to 2 tsp in most other traditional apple cake recipes. Mr TBTAM absolutely loved this cake, as did my daughter and her friends.