Holiday baking is upon us, and to say that I am excited would be an understatement. Shortbread is one of my favorite cookies. Its buttery crumbly simplicity is the perfect backdrop for subbing some regular flour for stronger flavored flours such as buckwheat. Rich and nutty in taste, this gluten free flour is not a wheat at all, but a seed, and pairs quite nicely with a full-bodied spice blend like chai. We’ve even provided a fully gluten free variation with buckwheat flour, brown rice flour and oat flour. So let’s get that holiday baking on!
Figs, red wine, chocolate, cake…need I say more? Whether you need a last minute Thanksgiving dessert, just love all of the above, or would like a new baking project, this is one of my new favorite fall desserts. And while fresh figs are in season right now (yay!) and make a beautiful cake topping, the cake actually utilizes dried figs, so no need to worry about fig season, this can be made year round.
One can only imagine the amount of canned pumpkin sold during October and November. It’s a bit of a pumpkin craze when it comes to this time of year. And let’s not even get started on all things pumpkin spice. While pumpkin pie and pumpkin bread might take the lead in ways to use up that orange purée, pumpkin ravioli isn’t far behind. Most recipes feature sage, or thyme, and lots of brown butter for spooning over the warm pasta. But we’re going a different direction with ours. Smoked paprika, cumin and sharp cheddar compliment all those sweet earthy pumpkin flavors in the filling, and the freshly made ravioli gets an easy but delicious topping of crème fraîche and spicy chili oil.