I woke up to a wonderful crisp and cool morning. As I sit here and drink my coffee on the deck with the pups, I am smelling the air (the dachshunds are sitting here sniffing too), getting a hint of October.
I love what October smells like.
We have been incredibly lucky with a perfect summer. Very little rain, perfect temperatures, all kinds of sun and fun. There are times when Portland’s summer goes way to quickly, where the sun does not always play along, and many of us feel the cooler weather comes too soon.
This year, I am ready.
I am ready for the cool mornings and evenings. Walks in the neighborhood as the sun goes down, with scarf and gloves and coats on the dogs. Autumn produce and changing flavors – deep and smoky and hearty.
Are you getting ready for fall?
Please come say hello at Attune today – I’m sharing my sweet and salty cluster crunch.
this recipe was shared with Healthy Vegan Fridays.
I learned to make ice cream at a very young age. The kind of ice cream you make with ice and rock salt and an old-timey wood bucket with a hand crank. I looked forward to it every summer.
We made ice cream every summer at our huge family picnic. The whole family would converge on great grandma’s land out in the country. While my brother would run off to grandma’s go-cart tracks that wound through her back yard, I would [click to continue…]
Today is National Cheesecake Day – I have to celebrate that one.
I am celebrating apricot and rosemary too – one of my favorite flavor pairings.
…and can I just talk about [click to continue…]
I haven’t made you a cheesecake in a while. I’m making up for that now.
I think this is my best one yet.
Cheesecake is one of my favorite desserts to make – so fun to get creative with the flavors. Especially when the flavors include a topping of buttery caramel sauce:
This cheesecake begins with a crunchy almond fig crust topped by a middle layer of cheesecake. Delicious as is, but I can never leave well enough alone. After the cheesecake layer set, I swirled a spoon through the surface (call it taste testing?), and poured a rich chocolate ganache over the top.
Oh my word, I wish I could invite you all over for a slice.
The positive side? You can make one yourself – the most difficult aspect of the recipe is waiting for it to set.
Please visit Attune to say hello and see the recipe:
chocolate ganache swirl cheesecake with almond fig crust
more cheesecake creations:
perfect for a festive July Fourth: triple berry cheesecake, red white and blue
perfect for … any day: salted caramel cheesecake
incredibly decadent: brownie bottomed cheesecake
a summer favorite: blackberry cheesecake ice cream
one of the most popular cookies on this site: raspberry lemon cheesecake cookies
It is officially summer.
Okay, not for another couple weeks, I suppose, but for me? Summertime is here.
We are having bright warm sunny days – mid eighties all this week – and light nights where we enjoy some good patio time.
The warmer temperatures bring cravings for lighter foods. What is the phenomenon that hot summer days = lighter appetites? Even if dinnertime is comprised of lighter fare, dessert is still a must, am I right?
The farmers markets are again the source of my delights – lusciously sweet Anjou pears eaten in the car on the way home. Several were saved long enough to create a smashingly impressive dessert that is so easy to make, with real simple ingredients.
Topping things with buttery caramel? Definitely.
Please visit me at Attune to see this summery recipe:
fresh gingered Anjou pear cobbler
June 5 is National Gingerbread Day.
While I would have thought this day would more appropriately fall during the holidays, I love all things ginger and ginger bread, so I [click to continue…]