Recipes

These pumpkin cookies are spicy, a bit chewy, and just a bit cakey. The sugared pumpkin seeds on the top add an additional texture and crunch. A trick to making these cookies chewy as opposed to cakey is flattening the dough. After you have sprinkled the sugared pumpkin seeds on the top, use the back of a spoon to press the ball of dough into a circle about 1/4″ thick. If you prefer a cakey cookie, leave the small mounds of dough as is.

Fall always brings to mind certain foods. Pumpkin is certainly right up there in the top ten. This square pan cake is fast and easy to make. It’s really delicious with the crunchy bits of caramel in the rich cream cheese frosting, but can be enjoyed with no toping, or simply a dusting of powdered sugar. Enjoy after dinner, during the day with coffee or tea, or bring as a hostess gift. It’s very moist and stays fresh for several days.

Scones are always a morning or tea time favorite. Now that Fall is around us, making treats using pumpkin is a natural. You can serve these pumpkin scones warm and plain, or slather with butter, clotted cream, preserves or honey. The scones are especially good warm and spread with a mixture of sweet butter, honey and a dash of cinnamon. Just mix a 1/4 cup of soft butter with a tablespoon of honey and an 1/8 teaspoon of cinnamon, or nutmeg if you prefer. The scones will keep for several days. Store in a zip lock bag and reheat prior to eating. The raw scones may also be frozen for up to 3 months. When ready to serve, simply place on a baking sheet, allow to thaw, and then bake per the original instructions.

Classic Italian Buttercream is light, fluffy and not too sweet. It’s easy to make and can last for several days refrigerated and may also be frozen for several months. You can make it just about any flavor by using extracts and concentrates. The recipe is easily doubled for larger cakes or cupcakes. Temperature is key. Be certain that the sugar syrup is up to 240℉. For best results meringue should be at room temperature prior to adding the room temperature butter and you will always have better and consistent successes if you use a scale for measuring ingredients.

I’ve recently started using and have fallen in love with this amazing floral citrusy essence called Fiori di Sicilia. Each bite feeds your sense of taste, aroma and that funny thing that taste and smell can do sometimes to just make you happy. The cake is rich, moist and light and not overly sweet. The addition of the orange and lemon in the filling adds a bit of tartness and balance. It’s optional, but I like a sprinkle of chopped candied bitter orange peel over the top. It adds crunch and just another dimension to the flavors.

The Espresso Cake is rich, not too sweet with delicate espresso flavors throughout. Moist layers of cake, creamy coffee custard between the layers, and light and airy Italian Espresso Buttercream all around combine to give varying levels and textures of flavor. This cake involves a bit of time, but is so worth it. Finishing it with crunchy candied almonds adds just another layer of flavor and texture. My recipe for this was inspired by a young man who wanted it to be part of the special day he proposed to his girlfriend..and yes..she said “yes”.