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.
What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now. Zucchini! Love it or hate it, it is quite abundant this time of year. And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it. It will certainly make you reconsider your non-zucchini eating stance. And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.
Vanilla Bourbon Pear Butter was featured as the October bonus recipe this year. When I am recipe testing, I often have multiple batches of whatever I’m working on crowding my fridge and counter space. I started to think of other ways to use the pear butter besides the obvious toast, pancake, waffle, charcuterie platter, etc. I scooped out the middle of cupcakes and filled it with a little pear butter (yum!), used it as a filling for hand pies, and then started to think of making truffles with it after Ashley and I decided to have December’s posts be about homemade gifts. I have loved this pear butter every which way I have used it, and while this truffle recipe is time consuming, it is not difficult and makes a unique and lovely gift to share during the holidays.