Cooler days mean baking days and one cake I particularly enjoy is
this honey colored Pumpkin Cake with its shiny chocolate glaze.
Not exact matches
Cook for 5 - 8 minutes or so, whisking relatively constantly until the
pumpkin butter thickens up and turns a burnt - caramel
color (dark
honey - brown).
This
Pumpkin Roll creates a lovely pinwheel design by wrapping a
honey colored sponge cake around a cream cheese filling that is full of toasted pecans.
Whole cubes of
pumpkin, plus rosemary and finishing salt, give this light, crumbly muffin a range of savory flavors (and beautiful
color), but if you'd like to sweeten the dish, feel free to add an extra «squidge» or two of
honey to the batter.
I love the cool, crispness in the air, snuggling with my
honey under a fleece blanket, the beauty in the
colors of the trees against the bright blue sky, the varying sizes, shapes and
colors of
pumpkins and squash, slow car rides in the country to admire the hues of fall, the smell of cinnamon and nutmeg as I bake apple pie and
pumpkin bread, the sound of crunching leaves as we walk on the State Park trails, and looking forward to cozying up with my family in front of the fireplace to enjoy each others presence.