something old, something borrowed, and something new
This pumpkin apple bread has all the fall flavors one’s heart could desire for. It has pumpkins, apples and a brown sugar-pecan streusel topping. The brown sugar-pecan streusel is used here not only to top but also to swirl the inside of the pumpkin bread.
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This made from scratch simple deep dish apple pie is a labor of love. But then, what pie isn’t? Baking a pie is quite rejuvenating for me. What can be a better way to usher in autumn and my birth month than baking this deep dish apple pie.
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The pineapple upside down cake shot to popularity after the invention of canned pineapple in the 1900s. In 1925, the Hawaiian Pineapple company (now Dole Pineapple) sponsored a contest calling for pineapple recipes. It is said that 2,500 of the 60,000 submissions were recipes for pineapple upside down cake. This classic favorite is made with canned pineapple and maraschino cherries and is served upside down. The idea of cooking a cake upside down is a technique that started centuries ago when cakes were cooked in cast skillets. It was easy for cooks to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.
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One bite onto this tart and the pastry crumbles and falls all over you, that’s how buttery and flaky this peach tart is. It is the perfect crust to the sweet, luscious, juicy caramelized peaches on top. You need to taste it to believe it and you’ll most certainly agree with me that it is a match made in heaven. Juicy summery fruit on buttery flaky pastry feels like a dream come true. And you can guzzle it anytime of the day as a snack, a dessert or even breakfast. I do sometimes indulge myself with a piece with my morning coffee, a great combination I must say.
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Lemon infused, studded with sweet blueberries and draped in a white chocolate frosting—this cake is a celebration of summer itself. I cannot let a single summer go by without baking this cake. Blueberries are available all year long in the place where I live. But nothing beats the flavor and sweetness of berries during summer when they are in season. Eaten whole or baked into a dessert, blueberries are the ultimate summer treat for people who love them.
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There are some lofty brownie recipes and then there is this one, my everyday brownies. These do not require copious amounts of chocolate or butter and can be made with ingredients that are generally on hand. As for me, I always tend to have baking chocolate, butter, eggs and flour lying around. Whenever the mood strikes, I find myself turning to this recipe over and over again. There are more than one reason for that, but the most important is, I can make these even at the end of a long tiring day. And more often than not, it is on those run-down days that we specifically need a brownie fix. A warm brownie straight out of the pan with a tall glass of milk dawns in the feeling that everything is alright. It’s amazing how a tiny little brownie can conjure up emotions of joy and comfort. I guess food has the capacity to do that. These everyday brownies can be made occasion-worthy too, by serving them up with whipped cream or ice cream with a drizzling of caramel sauce.
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My earliest memories of baking dates back to those days when I could barely reach up to the kitchen table and watch my mom painstakingly mixing butter and sugar with a spoon. She would sometimes ditch the spoon and instead use her hands to attain the right fluffy consistency of the butter, sugar and eggs. Much later when my older brother was capable enough, mom let him do the beating and mix up the batter. As I was the younger child, my turn to mix came much later. The plain sight of butter, sugar, eggs, and flour coming together and becoming something else fascinated my young eyes. Peeking through the oven door and seeing the batter rise and slowly becoming a cake was a pleasurable feeling. It was mathematics and chemistry coming together to create the most beloved treat of our family.
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