Is anyone sick of pumpkin yet? No? I didn’t think so, but if you are one of the few on the outs with pumpkin this season, stick around. I promise you won’t be disappointed. Just one bite of this Chocolate Chip Pumpkin Bread and you will be back on that happy little pumpkin bandwagon again.
Vanilla bean cupcakes swirled with tart raspberry puree then topped with a luscious rose water infused raspberry frosting, and sprinkled with chopped pistachios. Take your taste buds on an exotic vacation with these Raspberry Rose Water Cupcakes!
Living in Dubai has some perks. For one, I can have anything I want delivered to my house for free or for only 5 dirhams (1.35 USD!). I usually grocery shop online, because they deliver my groceries to my doorstep for free. It’s magical. Oh, and did I mention that the Ikea here will deliver and assemble your furniture too. For free. America needs to take some notes.
One of the things I love about living in Dubai is all the variety of exotic foods and ingredients I have access to. I have found everything from rose and cardamon flavored camel milk to crazy looking Southeast Asian fruits like the Rambutan. Every grocery store also has a nice supply of beautiful orange blossom and rose waters, something I always found a little difficult to get back home. I totally took advantage of the rose water for these Raspberry Rose Water Cupcakes.
Everyone knows not to grocery shop when you’re hungry. We all do it anyway and end up with a cart load of food we probably will never get around to eating. You also shouldn’t grocery shop with a two year old, regardless if she’s hungry or not. Every time I’m in the produce section, she’s super excited to see those bright yellow bananas. “Bananas!”, she always squeals when she rides by them. Will she eat those bananas? Nope. Does she scream if you don’t put them in the cart? Yes. It’s okay though, that means plenty of opportunities for baking this Chocolate Chunk Banana Caramel Poke Cake. You would be squealing about bananas too.
Dubai has schooled me on what a real summer feels like. Scorching sun all day, everyday, with highs of 120 and lows of 100. Lows of 100?!! On a positive note, I will say that bright sunshine everyday makes for great lighting while taking photos of food. You food bloggers would love it here!
Some facts about Dubai summers:
If taking a shower in the middle of a summer day, turn the water all the way to cold and it will be too hot to use. The water has been boiling in your outside pipes all day, while the hot water tanks are inside being cooled by the air conditioning.
You will definitely incur third degree burns on the bottoms of your feet if you decide to step outside on the pavement without foot wear. Even for a couple of seconds to run the trash out.
Nice summer night winds? Think of the hottest setting of your blow dryer hitting your face continuously. Or opening an oven in your face.
And yes, you can definitely fry an egg on the sidewalk. In the shade.
It’s time to add some whimsy to your favorite traditional Thanksgiving pie! Perfectly spiced pumpkin pie swirled with magical gooey marshmallow fluff and topped with cinnamon whipped cream and pecans.
They can instantly turn your hot cocoa into a super magical cup of dreams.
One word. S more’s.
They can also be the perfect tool for bribing your toddler. “Did you pick up your toys?” Marshmallow. Done. “Did you put your shoes on?” Marshmallow. “Did you poop in the potty” That one gets a TON of marshmallows. “Did you brush your teeth?” Marshmallow. Well, that one kind of negates the brushing of the teeth. But they’re mostly made of air right?
So this was my very first time baking a pumpkin pie. To make things just a little more complicated for myself I decided to make a Marshmallow Swirl Pumpkin Pie. Just kidding. It wasn’t complicated, but I will confess that through the entire baking time of 45 minutes, my little nose was pressed against that oven door. I tend to do that when I experiment in the kitchen.
Luscious sweet potato pie filling nestled within the layers of phyllo dough and drizzled with sweet cinnamon honey syrup. Toasted gooey marshmallows top this gorgeous baklava. Sweet Potato Pie Baklava will be the star dessert at your Thanksgiving!
Last month I made Apple Cinnamon Baklava and fell in love. It wasn’t just a one night stand. It was a heavenly apple pie and baklava marriage. But now I’m ready for the honeymoon and something that will give me butterflies in my tummy. This Sweet Potato Pie Baklava totally does that. Love is a beautiful thing. Sweet potato pie love that is.
The sweet potato pie filling does something so magical to the baklava. Ever worried about dry baklava? You won’t have to worry one bit with this baklava. The sweet potato pie filling makes every layer luscious and moist. Did I mention luscious? And the dreamy topping of toasted marshmallow just makes it even more special.
Brownies are hands down one of my most favorite desserts ever, so I adore mashing them with different flavors. I always make these Caramel Pumpkin Cheesecake Brownies in the Fall, because well, they’re pretty amazing. There are lots of pumpkin cheesecake brownie recipes floating around on the internet and I’ve found this one to be my favorite. I adapted it a teensy bit from Bake at 350, and the results were truly scrumptious.
I just poured the dark chocolate brownie batter on the bottom of the pan, then layered the pumpkin cheesecake batter on top. Lastly, I plopped big gooey spoonfuls of brownie batter and thick caramel on top and swirled with a thin knife. Pretty simple, if you don’t run into the problem of licking too much brownie batter off the spoon and your left with minimal “plops”. So lick sparingly!
- 2 (8 oz.) packages cream cheese softened
- ½ cup pumpkin puree
- ¾ cup sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin spice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- ¼ cup vanilla greek yogurt
- 2 beaten eggs
- ¾ cup (1½ sticks) unsalted butter melted
- 2 cups sugar
- 1 cup Cocoa Powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 Tbs vanilla extract
- 3 Tbs cooled espresso or your favorite coffee
- 3 eggs
- 1 cup unbleached, all-purpose flour
- Preheat oven to 325 F. Grease a 9 x 13 pan and set aside.
- With an electric mixer, beat the softened cream cheese until smooth.
- Beat in the pumpkin, sugar, spices, and vanilla extract. Mix until smooth.
- Mix in eggs and yogurt on low.
- Microwave butter or in a saucepan on low heat, melt the unsalted butter. Pour into large bowl when cooled.
- Add sugar and whisk until smooth and shiny
- Next whisk in cocoa powder, salt, baking powder, vanilla extract, and coffee.
- Whisk in eggs until fully incorporated.
- Mix in flour until smooth.
- Pour ¾ of brownie batter into greased pan.
- Pour Pumpkin Cheesecake batter on top and smooth out with a spatula.
- Using a spoon or cookie scoop, dump dollops of brownie batter onto pumpkin cheesecake batter.
- Pour melted caramels in lines around brownie drops.
- Using a thin knife swirl the batters and caramel into a pretty pattern.
- Bake for 45 minutes or until cheesecake sets.
- Let completely cool in refrigerator before cutting.
More Pumpkin and Fall Goodies: