Greek Walnut Sponge Cake: Karithopita

13 Jun 2012 14 Comments

by georgiecakes in Bake, Cake, Dessert, Gourmet, Greek Dishes, Sweet Tags: , , , , , ,

This walnut sponge cake takes me back to some of the fondest memories of my youth. My mother would make this cake on special occasions, birthdays, holidays and when we had visitors… though not as often as I would have liked her too.

It’s got many of the same ingredients you’ll find in Greek rich pastries, like baklava and melomakarona, made with cinnamon, cloves and walnuts but in a delicious sponge cake. Once I moved to New England I began making the cake myself, because my mother didn’t live near by for me to coax her into making.

I crave this cake, it’s so good. So good I have a “sweet crawl” ritual where I cruise to Astoria’s best Greek bakeries just to get my fix. Each of these Greek bakeries makes there own version of the walnut sponge cake, but I’m currently hooked on Martha’s Country Bakery adaptation, with very close runners up at Artopolis and Omonia Cafe.  It’s worth a visit and I’m so sure you’ll find something to satisfy your sweet cravings too.

Recently I attended a family picnic in Brooklyn and I was introduced to a new version of this old classic.   This particular recipe of the walnut sponge cake had the classic spicy, spongy and nutty texture, but there was something else, another layer of crunchiness that pushed your taste buds over the edge.   To my surprise it was the bread crumbs, really. You’ve got to try this… at least once.

Karithopita: Greek Walnut Sponge Cake

Here’s what you’ll need: I used a 12″ x 2″ round pan, yields 24 pieces

Walnut Cake:

8 medium eggs (both the yolks and egg whites are used in separate steps in directions)

2 cups chopped walnuts

2 1/2 cups all purpose flour

1/2 cup canola oil

1/2 cup olive oil

2 cups sugar

1 cup plain bread crumbs (I used Melba toast and ground it up in the food processor)

1/4 cup brandy

1 teaspoon cinnamon powder

1 teaspoon clove powder

3 teaspoon baking powder

1 teaspoon vanilla

For the Syrup:

1 cup water

1 cup sugar

Juice of one lemon

1 cinnamon stick

For the Cake:

Preheat oven to 350 degrees, place rack in center position.

In a bowl, with an electric mixer, beat the sugar, the egg yolks and both canola and olive oils on medium speed for five minutes. Add the bread crumbs brandy, cinnamon, clove and vanilla and mix on low speed for one minute.

In a separate bowl gently beat the egg whites with a hand whisk, add the flour, baking powder and walnuts and mix gently.  Add the flour and egg white mixture to the sugar and egg yolk mixture and blend in the electric mixer blend for one minute.

Pour into a cake pan and bake for 50 minutes. The cake is done when golden brown in color, or insert a toothpick into the center of the cake,  when the toothpick comes out clean, the cake is done. Remove from oven and let cool in the pan for 1 hour.

For the Syrup:

In a large saucepan combine sugar and water and bring to a boil. Reduce heat and add the cinnamon stick and lemon juice, let simmer for 10 – 12  minutes, until syrup is heavy and thick. Remove from heat, set aside until ready to use.

Score the cake into diamond shapes, cutting with a sharp knife vertically, then horizontally, making sure the knife cuts all the way down through the very bottom of the cake.

Pour syrup with a ladle onto cake making sure to pour in between slices so cake absorbs the syrup.  Allow to soak for several hours or overnight. This cake taste best the next day after the flavors have had a chance to soak in and compliment one another.

I never thought I could fall deeper into love with something I already adored, but it happened. This is my new favorite Greek dessert at the moment. I hope you decide try it too.

* Another inspiration for making this dessert was that the really kind folks at California Walnuts sent me a free bag of Walnuts in the mail. All the opinions here are my own. I think California Walnuts are super tasty and really fresh!

A Taste of Wave Hill Breads

15 Apr 2012 4 Comments

by georgiecakes in Around Town, Bake, Gourmet, Interviews, Photography, Serendipitous Adventures Tags: , , ,

Photo Credits: Pamela Einarsen Photography

The first time my lips locked onto the crispy crust, teeth sinking into the pillowy like pain de campagne bread loaf, I melted like butter on warm bread. How’s that for an up close and personal introduction to Wave Hill Breads.

Photo Credits: Pamela Einarsen Photography

Many Connecticut locals are familiar with these iconic bread makers, whether they’ve stumbled upon them through the local farmers market, or sampled then quickly purchased a loaf at Whole Foods Market, or were regulars from their previous location in Wilton. There’s no denying the constant craving you’ll develop for this delicious carbohydrate. All the breads are handmade by the traditional techniques in small-batches that are long-fermented and blended with wheat, spelt and organic rye flours. It’s the inspiration that has driven the talented duo Margaret Sapir and Mitch Rapoport to begin making bread.

Photo Credits: Pamela Einarsen Photography

With the opening of their new location at 30 High Street in Norwalk, Connecticut and the growing appetite for their artisanal fare, they’ve added two new and impressive culinary talents. Seasoning the café menu with his culinary talents is Mike Devlin, (formerly Executive Pastry Chef at Universal Studios and the Dressing Room) who also manages the catering. While pastry chef Matt Kirshner, (formerly at The Essex House Hotel and Russian Tea Room in NYC), creates visions of the most exquisite sweets.

Photo Credits: Pamela Einarsen Photography

I spent the afternoon at the new café with my in-laws, eating and sampling much of the menu. We lunched on Leek, Potato and Ham Soup, coupled with several sandwiches that were piled high, like the Tuna with Capers and Lemony Fennel layered atop of Multigrain Bread, a Grilled Poblano with Cheese on Three Grain French Bread, and a Smoked Turkey, Avocado and Bacon on a Bun with Balsamic Caramelized Onions. Our lunch was pure heaven. We sampled Bread Pudding, Almond and Chocolate Croissants and stocked up on bread, desserts and the French Energy Muffins to fill our pantries at home. I personally devoured the Triple–Nut Glazed Brownie, though I recommend buying two, you may, like me be eating one for dinner as well. Though, the Coconut Meringue Clouds are quite dreamy, too.

Photo Credits: Pamela Einarsen Photography

While we were lunching I had the pleasure of getting to know Margaret, which is what inspired this interview today…

GC: Give us a brief bio, where you are from and how you started Wave Hill Breads?

WHB: My husband and I were in Stowe, Vermont having dinner at the Blue Moon Cafe about 10 years ago and loved their bread. We found out where we could buy it in the area and did so for a year or so. Then, we tracked down the baker, Gerard Rubaud, and visited him in the middle of the night, when he came down from his apartment above the bakery to begin baking. We talked a long time about bread, baking, philosophy of baking bread… Soon after, we trained with him. We went to Vermont, sometimes with our middle school-aged son, to learn from scratch the steps to making traditional French bread. We would then go home and practice until the next session, often calling with questions in between. When we were making consistently good loaves, we brought them to nearby stores to see if they would carry our bread. The Village Market in Wilton and other stores wanted it immediately. (That was the extent of our market research, perhaps a thin sampling for two MBAs.) We set about to find a location. It wasn’t easy. Ridgefield Health Department wouldn’t let us use wooden implements, which we had been trained to use – wooden proofing boards and wooden cooling racks. Our home is in Wilton and we were lucky to find a place there. By the way, the name “Wave Hill Breads” comes from Wave Hill, a botanical garden in The Bronx, on the Hudson River, (in Riverdale) where my husband and I were married over 30 years ago.

GC: What inspired you to open a Bakery?

WHB: My husband wanted his own business and we thought that Fairfield County needed good, French bread. After five years of making only one type of dough, we are now making several excellent varieties. We deliver to around 17 restaurants and 30 stores and participate in 20 farmers’ markets in New York and Connecticut. We recently opened our Bakery Cafe and Local Food Market.

GC: What’s your idea of the perfect meal?

WHB: I like variety and foods from many cultures like, Vietnamese, Middle Eastern, Indian… as well as a Wave Hill Breads baguette with some great cheese. I’ll never turn down good pasta dish, of course.

GC: If you could apprentice with any baker, who would that be?

WHB: I am very glad we apprenticed with Gerard Rubaud. I never really had a mentor in all my years in business and now I feel I do. In addition to being a meticulous baker, he has a lot of business experience. (He ran Roussignol Skis in the U.S. for many years and has the tenacity of the athlete he was.)

GC: Describe Wave Hill Breads in 5 words?

WHB: Excellence, great team, enthusiastic fans.

GC: Lastly, any words of advice for aspiring bakers?

WHB: In order to be successful, you have to make the best product you can. With bread, it’s not just the recipe, but also the time, the temperature, and the touch. It’s a challenge to make a business out of the art and science of making bread. You have to think about the costs of production, and the timing, and distribution. We are now running several businesses at once: wholesale bread and pastries, retail bread and pastries, cafe (with soups, salads, sandwiches, pizzas). Our challenge is to market each business successfully.

Photo Credits: Pamela Einarsen Photography

The secret is out… I think Wave Hill Breads is the next best thing since sliced bread.

To find out hours of operation, rotating menu selection and catering needs visit the website at Wave Hill Breads 30 High Street, Norwalk, CT (203) 762 9595

A great big Thank you to Pamela Einarsen who is a fine art portrait photographer that seeks to capture the essence of a person and their places. You can see the more of her collection on Wave Hill Bread: A Slice of Life at Pamela’s site.

Acorn Squash and Leek Galette

18 Mar 2012 5 Comments

by georgiecakes in Appetizers, Bake, Food, Gourmet, Healthy, Main Dish, Pie, Tart Tags: , , , ,

Today I’m guest posting for my friends over at Hello Boutique.  Seeing the new fashion styles at their online store inspired me to put a new spin on my menu.  Like maybe making more of these low calorie galettes for starters.  They will have you ready for spring in no time.


Acorn Squash & Leek Galette

2 butternut squash

1 large leek, chopped

1 tablespoon butter

2 tablespoons olive oil

4 oz cream cheese

1 cup of cheddar cheese, shredded

Salt & pepper to taste

9-inch piecrust, store bought is perfect (I used pillsbury pie dough)


Preparing the Acorn Squash:

Preheat the oven to 350 degrees

Cut the acorn squash in half, scoop out seeds. Using 1 tablespoon of butter, dollop into the center of squash, place on a baking sheet lined with aluminum foil to one side, leaving room for the leeks. Taking the chopped leeks and toss with olive oil, set to the other side of foil lined baking sheet, place in oven. Bake for 30 to 35 minutes or until squash is tender when pierced with a fork. Remove from the oven and let cool for a few minutes prior to mixing with other ingredients.

While acorn squash and leeks are roasting, roll out the piecrust to fit a rectangular cookie baking sheet, set aside until ready to use.

Mix cream cheese and 3/4 of the shredded cheddar cheese in a bowl. Scoop the acorn squash out, along with the leeks. Combine into the cheese mixture, mix well. Spread evenly over piecrust, leaving a couple of inches along the edges to fold over.  Sprinkle the remaining cheddar cheese on top. Place in oven and bake for 20 minutes or until golden brown in color. Allow to cool for 10 minutes, slice and serve. Enjoy!

*recipe adapted from Three Many Cooks

Pesto Orange Sables #baketogether

10 Mar 2012 9 Comments

by georgiecakes in #baketogether, Appetizers, Bake, Cookie Tags: , , , , ,

What would the world be like without cookies? I don’t even want to think about it! I love all cookies… soft, chewy, crunchy, sweet and savory. Imagine adding your favorite herb to a cookie.  In this months #baketogether Abby Dodge inspired us to add our favorite flavors to the buttery, flakey biscuit “Sables”.  Like all the recipes in her book, these cookies are easy to make and super delicious.

For those of you who would like to know more about our monthly #baketogether, you can get all the details from our head baker herself, Abby Dodge.  Check out Abby’s site to learn more about the community, recipes and tips for each months baking assignment.

What I like the most about #baketogether is that it’s a creative, fun and made up of a talented group of food bloggers.  Here we gather, engage and share with one another our culinary adventures. I’ve learned so much and I’m grateful for the friendship and support.

The Cookies…

When I attended NYC Cookie Swap fundraiser last year, I made a sweet & savory pesto cookie, the recipe adapted form Grown Up Cookies.  I remembered how good they we’re – more of a sweet cookie then savory.  So for this months #baketogether assignment I was inspired to combine Abby’s sable recipe and the flavors I used in my pesto cookie making a “Pesto Orange Sable Cookie”.   The results… let’s just say… I have me a new cookie crush!

Here’s what you’ll need: Makes 30 Cookies

Pesto Orange Sables

1 1/3 cups all purpose flour

1 tablespoon fresh basil, chopped fine

1 tablespoon orange zest

1 teaspoon salt

8 tablespoons unsalted butter, cut into 7 slices, well chilled

1 tablespoon orange juice

2 & 1/2 teaspoons very cold water

To make the dough: ( I followed Abby’s recipe word for word. It’s my first try at the “fraisage” technique and I didn’t want anything getting lost in the translation).

Put the flour, pesto, orange zest, salt and basil (reserve some basil to sprinkle on top of cookies), in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the orange juice and water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.

Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears.  Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.

Position oven rack to the center and set oven to 375. Line baking sheet with parchment paper. Using a thin, sharp knife, cut the log into 1/4-inch slices and arrange about 1 inch apart (they don’t spread much at all) on the prepared sheets, sprinkle will reserved basil. Bake until nutty brown around the edges, 16 to 18 minutes. Serve slightly warm or room temperature.

Whatever kind of fete you have in mind, be sure to indulge your guests with these savory scrumptious cookies.  Guaranteed to have everyone singing your praises all night long.

Vanilla Layer Cake with Orange Cream Frosting + The Fairy Hobmother

06 Mar 2012 8 Comments

by georgiecakes in Bake, Cake, Dessert, Gourmet, Serendipitous Adventures, Sweet, Valentine Tags: , , , , ,

You may be wondering what a “Fairy Hobmother” is. If you’re an avid blog reader chances are you’ve stumbled upon her fairy dust someplace online. Recently the “Fairy Hobmother” from Appliances Online cast her wand on me with an Amazon Gift Card. I’m delighted!

The “Fairy Hobmother” found me through a recent post about falling in love: Valentines Day Love Story, inspired by my love and affection for my husband. I’m still as crazy about my husband today, as I was the first day I met him.

This is true… my heart still skips a beat every time I see him. So much so, that I made him this beautiful Vanilla Layer Cake with Orange Frosting to welcome him home from a recent business trip. I missed him!

Vanilla Layer Cake with Orange Cream Frosting  

Here’s what you’ll need: Two 8-inch round cake pans.

Vanilla Layer Cake:

1 cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons pure vanilla extract

1/4 teaspoon almond extract

2 3/4 cups cake flour, sifted

1 1/2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature and cut into cubes

Orange Cream Frosting:

1 stick plus 2 tablespoons unsalted butter, softened and cut into cubes

2 cups confectioners’ sugar, sifted

3 tablespoons milk

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure orange extract

1 teaspoon vanilla bean paste

2 tablespoons heavy cream


Preparing the Vanilla Layer Cake:

Preheat oven to 350°F. Grease cake pans and line with parchment, followed by a dusting of flour.

In a medium bowl combine and lightly beat the egg whites, add the 1/4 cup of milk, the vanilla and almond extract. Set aside until ready to use.

In the bowl of an electric mixer fitted with the paddle attachment, combine dry ingredients, cake flour, baking powder, sugar, and salt. On low speed mix for 30 seconds. Place the butter in bowl with dry ingredients and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until all the ingredients are mixed together. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides and add the wet ingredients, the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Divide the batter in two, spreading evenly into each cake pan.

Bake 25-30 minutes or until a cake tester comes clean when testing the center. Keep an eye on this cake, as it can over-bake. It’s suggested to check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Remove cakes from the oven. While still in the pans, place cakes on wire racks to cool for 10 minutes. Remove the cakes from pan, using a spatula to loosen the sides and gently place on wire racks to cool completely.

Preparing the Orange Cream Frosting:

Place sugar, butter, orange extract and vanilla extract in an electric mixer and beat for 6 minutes, until light and fluffy. Add the cream and beat for another 2 minutes.

Frosting and Preparing the Vanilla Cake Layers:

* I made four layers in this cake, cutting both cakes in half.

Put a small dollop of frosting in the center of a dessert plate, and place the bottom cake layer on top.

Place a cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife.  Lay the next cake layer on top of cake, adding anothe heaping scoop of frosting on top, spreading evenly, repeat with each layer of cake.  Frost the top and begin working your way down the sides until you have a thin layer of frosting over the entire cake. Chill the cake until the frosting is set, about 30 minutes.

Serve and eat! Jeff and I ate a slice of this cake everyday for a week. I wish I had a slice right now!

Warning: This cake is good. Real good. So good whoever eats it may fall in love with you!

* Recipe adapted from Sweetapolita, Funfetti Layer Cake

Year of the Dragon Wonton

22 Feb 2012 3 Comments

by georgiecakes in Bake, Dessert, Food Bloggers Events, Gourmet, Healthy, Love My Local, Serendipitous Adventures, Sweet Tags: , , , , ,

The year of the dragon, may it bring you good fortune!

Dragon Wonton

A few weeks ago I attended Chinese New Year Potluck in NYC.   The event was hosted by the talented duo Jackie and Ken , who spared no expense creating fantastic food and decorating the studio with adorable party favors and a Dragon hologram gracing the wall. Very cool. I’m extending a huge thanks of gratitude to our sponsor Tigerbeer who graciously donated the studio space and drinks for this intimate affair.

Pear & Ginger Honey Wonton Napolitano

To attend we all committed to making a dish, this is a potluck after-all. I have to travel a bit when attending gatherings in NYC, so I needed to create something that would travel well; easy to serve and taste mighty good.

Bowl of Fruit

After several attempts at a variety of fruit wontons, I consulted with my eight wise men of  Confucius (below) and arrived with these tasty Dragon Wonton desserts.

Confucius Wise Men

Pear Ginger Honey Wonton Napolitano

Here’s what you’ll need:

3 asian pears

3 forreill pears

2 tablespoons fresh minced ginger root

1 teaspoon vanilla bean paste

1 cup water

1/4 cup honey and extra for brushing wonton

1 stick salted butter

14 wonton wraps

1/4 cup powdered sugar

Banana Chocolate Walnut Wonton Stacks

6 bananas

1 tablespoon vanilla bean paste

1 teaspoon nutmeg

1 teaspoon cloves

3/4 stick butter

Chocolate syrup to drizzle

1/4 cup walnuts, chopped finely

14 wontons wrappers

For the pears:

Slice off the bottom of each pear just enough so it will stand upright. Peel the entire pear leaving the stem and skin at the top. Rub with butter, place in sauces pan, add water, ginger, honey and simmer for 40 to 45 minutes, set aside to cool once done.

 For the bananas:

Slice bananas 1/8 inch thick, place in a medium saucepan  along with vanilla, nutmeg, cloves and butter sautee for 10 minutes on low heat, untill banana are tender and cooked.

For the honey baked wontons: 

Cut the wontons diagonally from one corner to the other. Brush with honey and place on a lightly greased baking sheet, bake for 4 to 5 minutes or until golden in color. (They bake quickly – so keep an eye on them). Remove from oven, allow to cool a few minutes on baking sheet, transfer to wire rack  to cool completely.

Stacking your Pear & Ginger Wontons:

Once the pears have cooked, slice them very thin about 1/8 of inch or thinner.  Begin stacking your fruit wontons placing a honey baked wonton on the first layer, add a slice of asian pear, followed by a slice of forreill pear, add the second layer of honey baked wonton, followed by a slice of asian pear and finally top with forreill pear.  Drizzle with honey and sprinkle with powdered sugar.

Stacking the Banana Chocolate Walnut Wontons:

Begin layering a honey baked wonton, add a layer of bananas – two, sprinkle with chopped walnuts.  Add another layer of honey baked wonton, bananas, chopped walnuts and drizzle with chocolate syrup.

Ginger Pear and Banana Chocolate Walnut Wontons

I had a wonderful time as always catching up with friends, making new ones, and eating some of the most delicious food this side of the east coast. The menu at this affair was amazing! Check out the fabulous blogger’s posts of dishes served and get these tasty recipes for yourself.

  • Jackie - Toasted Black & White Sesame Chocolate Bark and Chocolate Dipped Kumquats
  • Ken - Sesame Gold Nugget and Auspicious Walnut Cookies
  • Kathy - Duck Pancakes
  • Kirsty - homemade Fortune Cookies
  • Kristen - Kung Pao Chicken
  • Dan - Five-Spice Almond Cake
  • Sarah - Chicken Curry
  • Maggy’s - Honey Walnut Shrimp
  • Justin - Philippine Adobo

I regret that I did not take photo’s at Chinese New Year Potluck, I mingled and ate the entire time.  I encourage you to head over to Ken and Jackie’s sites and look through the amazing photo journal of the entire event.  Hope to see you next time!

A Valentine’s Day Love Story

14 Feb 2012 5 Comments

by georgiecakes in Bake, Cookie, Dessert, Gourmet, Sweet, Valentine

I met my husband in the parking lot of a grocery store. I know… how apropos.

Shortbread Buttery Cookie Bars

It was at a Publix grocery store, one of my favorite food stores. I have this slight obsession – I cannot pass by an abandoned grocery cart, I return them to their proper place. Let’s call it love & service and save the term obsession for sweeter things.

You can kind of see where this is going…

I offered my grocery cart to Jeff as he was walking by and well, we’ve been together ever since.

Over the years, Jeff and I have acquired a special kind of love for many many sweets.  Currently at the top of our list is Tate’s Bake Shop cookies. Most of you are familiar with the obvious scrumptious flavors, like their chocolate chip and oatmeal raisins cookies that are full of crunchy goodness. Though, a recent trip to the grocery store unveiled a new flavor.  We fell in love again. The obsession kind of love.  The flavor: shortbread.

It seems we do a lot of falling in love at groccery stores. It also seems impossible to get your fingers, er’… lips on them. A plain crunchy, salty, buttery, shortbread that has you gobbling it up by the package. Did I really admit to that? Well, yes but I shared it with Jeff – so it was totally acceptable!

Buttery Shortbread Cookie Bars (recipe adapted from Tate’s Bake Shop)

Here’s what you’ll need… You can make cookies and cut them out with any cookie cutter, or use a baking pan like I did to make bars. I used a 1/4 sheet pan, 9″X 13″ X 2″.

3 cups all purpose flour

1/3 cup cornstarch

1 1/2 cups salted butter, room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed

1/2 teaspoon salt

1 tablespoon vanilla

Preheat oven to 325 degrees.

In a small mixing bowl, combine flour and cornstarch. Set aside.

In a large mixing bowl, use a paddle attachment to cream butter, sugar and brown sugar until combined . Add salt and vanilla mixing well until combined. Pour in the flour mixture and mix until combined. Your dough should be thick and stiff.

Form the dough into a ball. Roll out on a lightly floured baking dish making it about to 1/4″ thick..

Bake cookies for 25 to 30 minutes. They will start to get golden brown on the side of pan and the top. Allow to rest in baking pan until completely cooled.

I am constantly craving these buttery shortbread crunchy sweets, so much so that I never thought getting these on a regular basis would be difficult, otherwise I would have stashed some away for later.

This new shortbread obsession sent me on a whirlwind search for this perfect cookie. I explored new grocery stores, searched online blogs, reviews of cookie recipes, to finally buying Tate’s Bake Shop Cookbook and testing several recipes only find they were very different.

I had fallen deep into “unrequited love”. Shortbread cookie love.

Until recently, in a weekly Tate’s newsletter was the traditional recipe of the month, offering a version of their shortbread cookie. I immediately noticed this recipe was different then any of the others I tried, so I did what any good sugar shortbread cookie obsessed baker would do and made them.

WOW, these are pretty close, tasty and buttery and crunchy and salty and all things good.  They had the consistency and texture that had me falling for them in the first place.

I am happy!

So for today and because it’s Valentines day, I’m sharing this incredibly simply, crunchy, salty, buttery shortbread cookie with you.

I hope they make you happy too!

Chocolate Love: A Wicked Good Brownie

04 Feb 2012 35 Comments

by georgiecakes in Bake, Bloghop Love, Dessert, Gourmet, Sweet Tags: , ,

Jeff: you put peanut butter in my chocolate?  Georgie: you put chocolate in my peanut butter?

I can honestly say, in an embarrassing kind of way… that I have been known to eat reese’s peanut butter cups at least once a week (sometimes more). I try to stay away from the stuff, well, because it makes a girls hips jiggle.

Chocolate Brownie Cookie & Peanut Butter Frosting

That being said…

I recently picked up a copy of the 10th birthday collector’s edition of Donna Hay magazine. Inside I found an entire section devoted to brownies, and one recipe in particular inspired me to get baking right away… brownie cookies with peanut butter frosting.

Brownie Cookie Mix

These are perfect for #chocolatelove bloghop and as a Valentines day treat. I decided to add another layer of flavor by making maple frosting brownie cookies as well… for those who don’t share in my love in peanut butter or have allergies. This way everyone gets some chocolate love.

Something Wicked Good Comes This Way… Brownie Cookies

All I can say is… hold on tight you’re about to crash into the most luscious, scrumptious wicked chocolate decadence.

Wicked Good Brownie

Here’s what you’ll need: parchment paper, baking sheet, makes 12 saucer cookies.

For the Brownie Cookies

12.5 ounces dark chocolate (chopped) I used milk chocolate :)

2 – 3/4 tablespoons butter (40 grams)

2 eggs

2/3 cup of caster sugar (superfine)

1 teaspoon vanilla extract

1/4 cup all purpose flour (sifted)

1/4 teaspoon baking powder

For the Peanut Butter Frosting

1 cup smooth peanut butter

1 cup confectioners sugar (powder sugar)

5 – 3/4 tablespoons butter (80 grams)

1 teaspoon vanilla extract

1/3 cup of heavy cream

For the Maple Frosting

1 cup confectioner’s sugar (powder sugar)

5 – 3/4 tablespoons butter (80 grams)

1/2 cup maple syrup

1 teaspoon vanilla bean paste

2 tablespoons of heavy cream

Preparing the Brownie Cookie

Baking Brownies

Preheat oven to 350 degrees.

(Please use parchment paper these cookies spread out wide and burn quickly).

Place 8 ounces of chopped chocolate and butter in a saucepan on low heat, stir until smooth and melted. Set aside for later use.

Place eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes until pale and creamy. Stir in the flour, baking powder, chocolate mixture and the remaining chocolate and let rest for 10 minutes.

Use a teaspoon – these cookies spread out like saucers. Scoop a teaspoonful of the brownie mixture onto parchment lined baking sheet. Bake for 8 to 10 minutes or until brownies are puffed and cracked on top. Remove from oven and allow to cool on trays.

Preparing the Peanut Butter Frosting

Place sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes, until light and fluffy. Add the cream and beat for another 2 minutes.

Preparing the Maple Frosting

Place sugar, butter, maple syrup and vanilla bean paste in an electric mixer and beat for 6 minutes, until light and fluffy. Add the cream and beat for another 2 minutes.

Once the brownie cookies have cooled, spread a heaping scoop of frosting onto one cookie and sandwich with another. If you’re like me and love chocolate and peanut butter and maple then you’re gonna want to make a double batch… or hide some for later – they go really – really fast.

Maple & Peanut Butter Frosting Brownie Cookies

I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, February is #chocolatelove month!

You’re more than welcome to join us in #chocolatelove fun by simply adding your recipe at the end of this bloghop! Be sure to link back to this post, so that your readers know to stop by the #chocolatelove event! The twitter hashtag is #chocolatelove – have Fun!

A Little Bit of Everything ~ Roxana ~ @RoxanaGreenGirl
ASTIG Vegan ~ Richgail ~  @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
Baker Street ~ Anuradha ~ @bakerstreet29
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Baking Extravaganza ~ Samantha
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
CafeTerraBlog ~ Terra ~ @CafeTerraBlog
Cake Duchess ~ Lora ~ @cakeduchess
Cakeballs, Cookies and More ~ Sue
Cooking with Books ~ Marnely ~ @nella22
Creative Cooking Corner ~ Karriann ~ @KarriannGraf
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Georgiecakes ~ Georgie ~ @georgiecakes
Hobby And More ~ Richa ~ @betit19
Java Cupcake ~ Betsey ~ @JavaCupcake
Kitchen Belleicious ~ Jessica
Mike’s Baking ~ Mike ~ @mikesbaking
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Preheat the Oven ~ Jason ~ @officialchefjae
Rico sin Azucar ~ Helena ~ @ricosinazucar
Savoring Every Bite ~ Linda ~ @Spicegirlfla
Simply Reem ~ Reem ~ @simplyreem
Smart Food and Fit ~ Lisa ~ @LisaNutrition
Soni’s Food for Thought ~ Soni ~ @sonisfood 
Sprint 2 the Table ~ Laura ~ @Sprint2theTable
Teaspoon of Spice ~ Deanna ~ @tspbasil 
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Dusty Baker ~ Jacqueline ~ @dustybakergal
The More Than Occasional Baker ~ Ros ~ @bakingaddict
The Spicy RD ~ EA ~ @thespicyrd 
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma  ~ Cindy ~ @VegetarianMamma
You Made That? ~  Suzanne ~ @YouMadeThatblog

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Pistachio Orange Oatmeal Cookies

19 Jan 2012 5 Comments

by georgiecakes in Bake, Bloghop Love, Cookie, Gourmet, Sweet Tags: , , , , , ,

Here is the scrumptious Pistachio Orange Oatmeal Cookie recipe I promised to post.  I served these with my Orange Peel Sweet of the Spoon dessert and a bowl of vanilla bean ice cream.  These tasty little cookies are crunchy on the outside and chewy on the inside, similar to a granola cookie.  I hope you enjoy them!

Pistachio Orange Oatmeal Cookies

Here’s what you’ll need…

Makes 20 to 30 cookies

4 tbsp salted butter, melted

1/2 cup pistachios, chopped

1/2 cup oats, chopped

1/2 cup sugar

1/4 cup flour

1/4 teaspoon baking powder

2 tablespoon orange juice

1 tablespoon orange zest

1 tablespoons corn syrup ( I used Lyle’s Golden Syrup)

dash of salt

Preheat oven to 425

Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, orange juice, orange zest, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.

Orange Pistachio Oatmeal Cookie

Using a measuring teaspoon, scoop a spoonful onto a baking sheet, be sure to space several inches apart.  Bake for 6-8 minutes (each oven varies, so keep an eye on them – they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.

Pistachio Orange Oatmeal Cookies & Greek Coffee

Serve with a glass of milk, ice cream or a nice cup of Greek coffee – the way I ate them.

Peasant Boule #Baketogether

11 Jan 2012 14 Comments

by georgiecakes in #baketogether, Bake, Gourmet Tags: , , , ,

There is something simply wonderful about the smell of homemade bread baking in the oven…. then the breaking of the bread… and finally slathering butter all over…  its pure heaven.  If you haven’t done this, well, then you must!

Peasant Boule and Orzo Soup

I grew up eating homemade bread, like this “Rustic Village Bread“.  So when I read that Abby’s #baketogether challenge for January was a Peasant Boule I immediately gathered the ingredients and began making this delicious – oh’ so tasty bread.

I followed Abby’s “Peasant Boule” recipe step by step since this was my first attempt at this bread and I’m happy I did.

Here’s what you need…

Makes one 8-inch round loaf or two 4-inch round loaves

3 – 1/3 cups all purpose flour

1 – 1/4 ounce package instant yeast

2 tablespoons sugar

1 – 1/2 teaspoons salt

1 – 1/2 teaspoons baking powder

1 – 1/3 cups very warm water, should register on a thermometer between 115 and 125 degrees

3 tablespoons unsalted butter, melted

1 tablespoon toasted onion, dry herb mix

Making dough for Peasant Boule

In a large bowl whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.

Check that the water temperature registers about 120 degrees on an instant-read thermometer.

With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes.

Scoop up the dough and shape it into a ball. Lightly grease using some of the melted butter the bottom and sides of the mixing bowl and pop the dough back into the bowl. Cover the top securely with plastic wrap. Let the covered dough rise in a warm spot until doubled in size, about 45 minutes. I use a blanket or towel to cover the entire bowl to keep warm.

Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface, there’s no need to flour—the dough is soft but not sticky, and press to deflate it. Shape the dough into a 7-inch-wide round and place it, like Abby’s recipe with smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter.

I made two small 4-inch-wide round loaves, placing them on a buttered baking sheet.  Using a knife make 3 diagonal lines across the top of loaves, these will spread open, letting you know when the dough has risen.

Allow the dough to rise, there’s no need to cover it, keeping in a warm spot until doubled in size for about 25 minutes. If using a 8-inch pan, it will fill the pan. If using the baking sheet the slits you made atop of loaves will spread open.

I brushed one loaf lightly with the melted butter. The second loaf I added some dry toasted onion sprinkled on top and brushed remaining butter generously all over.

Peasant Boule with Onions and Butter

About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375 degrees. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.

Soup & Bread

I served this with a Orzo Soup and Jeff and I ate one entire loaf for dinner.

Oatmeal Lace Cookies

15 Dec 2011 9 Comments

by georgiecakes in Around Town, Bake, Cookie, Gourmet, Sweet Tags: , , , ,

Here is the lovely – delicate – chewy – sweet lace cookie recipe I promised to post from the NYC Cookie Swap, the spectacular fundraiser event to help Cookies for Kids Cancer.

Oatmeal Lace Cookie

Here’s what you’ll need…

Makes 30 to 40 cookies

6 tbsp salted butter, melted

1/2 cup sugar

1/2 cup oats, chopped

1/4 cup flour

1/4 teaspoon baking powder

2 tablespoons heavy cream

2 tablespoons corn syrup ( I used Lyle’s Golden Syrup)

dash of salt

Preheat oven to 425

Melt the butter in a saucepan, set aside.  In a food processor, pulse the raw oats into tiny pieces.  Combine all ingredients  – the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.

Using a measuring teaspoon, scoop a spoonful onto a baking sheet.  Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.

Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges. Let them cool on the baking sheet.  Remove with a metal spatula and serve!

You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich.  These little sweets are quick and easy to make and oh so good!

The Great Food Blogger Cookie Swap

11 Dec 2011 7 Comments

by georgiecakes in Bake, Cookie, Food Bloggers Events, Gourmet, Sweet Tags: , , , , , , , , ,

Here I am, once again participating in another great cookie swap.  Hosted by the lovely and talented Lindsay of Love & Olive Oil and Julie of The Little Kitchen.  These two ladies know how to throw a party.

How it works… you send a dozen cookies to 3 secret cookie swap participants that you have been paired with.  Meanwhile you receive a dozen cookies from 3 separate cookie swappers.  That’s a lot of cookies! This has turned out to be one of the biggest cookie exchanges ever, with nearly 22, 000 cookies shipped across the world.

Here are the cookies I made…

Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies (recipe adapted from Zoe Bakes)

C & WC Maple BB Shorbread Cookies Cooling


Here’s what you’ll need:

1/2 cup (1 stick) salted butter

1/4 cup granulated sugar

1 1/4 cup sifted flour

2/3 cup maple syrup

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 tablespoons dried cranberries, very finely chopped

3/4 cup white chocolate chips

Preheat oven to 375°

Prepared in a cupcake baking dish lined with baking cups, or use a square 9 inch baking pan lined with parchment paper.  Use the middle rack in oven.

To make the brown butter:

In a small sauce pot, heat the butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes.  Using a small wire mesh strainer, pour through the butter into a medium bowl.

To make the brown butter shortbread cookies:

In the bowl with brown butter, add the sugar and flour mixing well with a wooden spoon.  Cover and refrigerate for 10 minutes. If the dough is too cold, allow it to sit for 15 minutes so that it becomes soft and pliable again.

Using a tablespoon, scoop out the dough and place in lined the baking cups, you can use the spoon to spread and distribute evenly. (if using a square 9 inch pan distribute evenly).

Bake  for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the cranberry maple filling.

Maple fruit topping:

In a sauce pot combine the maple syrup, salt, cranberries and vanilla, cook over medium heat until you reach a boil, continue to cook for about a minute.  Remove from heat.

Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips.  Return cookies to oven and bake for additional 8 to 10 minutes, or  until chocolate chips begin to melt.  Remove from oven and allow to cool on wire rack.  I removed the baking cups from the cupcake pan and allowed the cookies to cool in baking cup liners on a wire rack.

Cranberry & White Chocolate Maple Brown Butter Shortbread Cookies

The following lovely bloggers were my secret cookie recipients…

Erin from Erin’s Food Files

Kristen from A Healthy Balance

Erin from Currently Coveting

Happy Holidays to all of you!  I do hope you enjoyed the cookies as much as I enjoyed making them and eating them.

I received super delicious cookies from these talented ladies…

Lindsay of Love and Olive Oil, “Malted Chocolate Sammie’s”.  These cookies are absolutely divine! Thank you for pairing me with Lindsay.

Love & Oilive Oil, Malted Chocolate Sammies

Britne of Shabbott’s Healthy Habits, “Nut Horn Cookies”.  I ate one immediately upon opening.  I have been craving them every day  since my first taste…  I’m eating one right now!

Shabbott's Healthy Habits, Nut Horn Cookies

Margaret Farmer sent me “Honey Ginger Cookies”.  Obviously, I ate one right away, though with this batch I ate 5 in a row… they were really – really good.

Margaret Farmer, Honey Ginger Cookies

I had an incredibly fun time making cookies and receiving them during “The Great Food Blogger Cookie Swap”.  It’s a wonderful opportunity to meet new people, make & taste new recipes while sharing awesome #cookie love.  Wishing everyone a wonderful holiday season!

If you would  like to learn more about The Great Food Blogger Cookie Swap, check out this link.

NYC Cookie Swap

07 Dec 2011 4 Comments

by georgiecakes in Bake, Cookie, Gourmet, Serendipitous Adventures, Sweet Tags: , , , , , , , , , ,

I am grateful to have had the chance to attend the NYC Cookie Swap, a wonderful fundraiser for  Cookies for Kids Cancer.  Hosted by Maggy of Bloggers without Borders along with her talented co-hosts Gail, Ken and Jacki.

NYC Cookie Swap 2011 Jackie, Larry, Pam, Dori, Jessica

I met wonderful new friends and I mingled with old ones.  I played paparazzi taking as many photo’s as I could to document this wonderful event.

Amber, Nicole, Ken, Jessica & Jeff

ALL the cookies were amazing.  I’m still working my way through the personal stash I brought home. I can’t seem to pick just one as my favorite, every cookie had some special ingredient that made it tasty; whether it was gluten free, savory or sweet they all shined.

NYC Cookie Swap Paparazzi

Lunch was provided by Hill Country BBQ  and was the tastiest and most delicious BBQ food that I’ve had in a long time.  Jeff and I plan on re-visiting very soon.

Tara, Ian, Penny, Pam, Dori, Sarabeth & Julie

I found myself smitten by the endless  array of talent that graced the room, especially “cooking and photography” royalty like, Dori Greenspan, Pam Anderson, Abby Dodge, Ian Makay and Penny De La Santos.

Gail, Jackie, Lillian & Mitzi

I had the best time ever! My only regret that there wasn’t enough time to meet everyone, this gives me something to look forward too next time.

Pesto Basil Cookie, A Savory Cookie

Jeff and I made two cookies for the NYC Cookie Swap, a savory Pesto Basil cookie (above) and Oatmeal Lace cookie (below).  I plan on posting both of these recipes soon, so you can enjoy them too.

Oatmeal Lace Cookie

I hope you get a chance to attend next year’s cookie swap.  The cause alone is incentive enough, but what exceeded my expectations was the cookies, the food and the love from everyone who attended. I know I got lucky by purchasing the last two tickets, now that’s serendipity!  Happy Holidays! Happy #cookielove!

Cookie Love: Cranberry Turtle Bars

03 Dec 2011 28 Comments

by georgiecakes in Bake, Bloghop Love, Cookie, Dessert, Gourmet, Holiday, Sweet Tags: , , , , , , ,

Who doesn’t love chocolate pecan turtles? They’re my go to candy bar when I’m craving  chocolate, especially when I’m visiting our local chocolatier at Chocopologie Cafe.  This month’s bloghop “Cookie Love” got me thinking about my favorite candy “pecan turtles” and one of my favorite cookies “shortbread”.  I remembered reading a cookie recipe from Gourmet magazine and thought these would be perfect for bloghop cookie love and perfect as holiday gifts.

Bloghop #Cookielove

Cranberry Turtle Bars:  (Recipe adapted from Gourmet Live Blog)

Cranberry Turtle Bars

Here’s what  you’ll need: Candy thermometer, 10 x 15 baking pan – makes 24 to 36 bars (based on cut size)

For the crust:

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

1 – 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes

For the topping:

2 sticks unsalted butter

1 – 2/3 cups granulated sugar

1/4 cup light corn syrup (I used Lyle’s golden syrup)

1/2 teaspoon salt

1 cup dried cranberries, coarsely chopped

1 teaspoon vanilla

2 cups pecans, coarsely chopped

1 cup chocolate chips

Preheat the oven to 350 degrees. Place rack in the middle to bake.

For the crust:

Line a 10 x 15-inch shallow baking pan with foil, butter all 4 sides, except the bottom.

Blend the  flour, brown sugar, and salt into a food processor, add butter and pulse until mixture resembles cornmeal.  Layer into baking pan, pressing down firmly with a metal spatula to form an even sheet.

Place in oven and bake for 15 to 17 minutes or until golden in color.  Remove and let cool on a wire rack.

For the topping:

Melt butter in a heavy saucepan over medium heat, stir in sugar, corn syrup, and salt and bring to a boil. Stirring occasionally, until caramel registers 245 degrees on a candy thermometer, about 5 minutes. Remove from heat, add the cranberries, coating them entirely in caramel sauce.  Return to stove and boil until caramel cranberry mixture reaches 245 degrees.

Remove from heat, stir in vanilla mixing well, add the pecans stirring into caramel mixture coating well. Quickly, pour the caramel topping onto the cookie shortbread base, gently spread pecans and berries evenly. For the final layer, sprinkle chocolate chips throughout to cover.

Cool completely, it’s important to allow the topping to set.  Once completely cooled, cut the bars into equal pieces and serve.  Now only if I could keep from eating them all.

I’m part of bloghop, where the food blog community connects with other blogs to share recipes and spread the love. This month, December is #cookielove month!

You’re more than welcome to join us in #cookielove fun by simply adding your recipe at the end of this bloghop!  Be sure to link back to this post, so that your readers know to stop by the #cookielove event!  The twitter hashtag is #cookielove

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Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bloc de Recetas, Bon a Croquer, CafeTerraBlog, Cake Duchess, Creative Cooking Corner, Easily Good Eats, Georgie Cakes, Hobby and More, Knitstamatic, Mike’s Baking, Mis Pensamientos, Manu’s Menu, No One Likes Crumbley Cookies, Oh Cake, Queen’s Notebook, Savoring Every Bite, Simply Reem, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegetarian Tastebuds, Vegan Yack Attack.


Harvest Cookies

11 Nov 2011 32 Comments

by georgiecakes in Bake, Cookie, Gourmet, Sweet Tags: , , ,

“I dream of giving birth to a child who will ask, Mother, what was war?” ~ Eve Merriam

A special recipe for those who serve our country.

Harvest Cookies

Here’s what you’ll need:  Makes about 3 dozen cookies

1 1/4 cups all-purpose flour
2 cups oatmeal
1 cup granulated sugar
1 cup brown sugar, light or dark
1 cup pumpkin puree
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 sticks of butter, melted
2 tablespoons vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cranberries
1/2 cup  pecans, chopped
1/2 cup chocolate chips, bittersweet or milk

Preheat oven to 350 degrees.

Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix Pumpkin, butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture and combine.  Add the cranberries, pecans and chocolate mixing gently to incorporate throughout the cookie dough.

Get ready for harvest cookies

Drop a teaspoonful onto a parchment-lined or greased floured cookie sheet.   Bake for 16 to 18 minutes, or until golden browned around the edges.  Let cool for a few minutes then transfer to a wire rack to cool completely.

Harvest Cookies Cooling

These are crunchy on the edges and chewy in the middle.  I plan on donating batches of cookies to our service people.

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ” ~ John F. Kennedy

I’m part of this month’s blogHop, where the food blog community connects with other blogs to share recipes and spread the love.   This months bloghop is focusing on the wonderful Autumn harvest with the incredible lovable squash.

Join our love blog hop.

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Recipe adapted from Three Many Cooks

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