Oh my, I made the mistake of showing the pumpkin cake to my wife. She nearly fainted. Then she discovered the rest of your newsletter. To make a long story short, now I have to translate all your recipes for her. Any chance you can make an Italian or Japanese version?
Let me ask ya somethin'...I know this cake, like it's cousin carrot cake is legally bound to creme cheese icing. But would a vanilla icing, or whipped cream or even a scoop of vanilla ice work as nice fill in. What do I ask this?? Cause I've had it up to here with creme cheese icing. I want all confections covered in creme cheese icing from here on out, slathered in a vanilla butter cream icing!!! Who's with me??!!
Happy Halloween Jo 🎃. The cake, creme cheese and all, looks amazing. Tilly's looking good too!! ❤ 💙
This is altogether so so good! I love the historical content, too--and with that, the sense of Food, the continuity and warmth of sharing, how it connects us as we coming indoors in autumn! It's all here. Thank you, Jolene! (And can't wait to share this with my writer-folks! :)
I'd like to order a half dozen of those muffins and a pot of coffee!! Wow, they look amazing. I've always had an appreciation of bakers. You know they're up at the wee hours, before the farmers even. There is a romantic notion about still waking, red eyed bakers in restaurant kitchen gathering ingredients. Getting the butter to room temp...the milk, the eggs, the flour, the sugar...as the recipes hit the the hot ovens the air fills with aromas that permeate through the restaurant and out the doors and invite a neighborhood to gather and enjoy. Happy Thanksgiving Jo...now, let's skip the turkey and get right to those muffins...
Oh my, I made the mistake of showing the pumpkin cake to my wife. She nearly fainted. Then she discovered the rest of your newsletter. To make a long story short, now I have to translate all your recipes for her. Any chance you can make an Italian or Japanese version?
Two newsletters a week! Yay! I can’t wait to read Kitchen Notes.
Cream cheese frosting on anything 👌
(Love this from beginning to end, per usual.)
Love this. I agree totally about pumpkin pie.
Oooh, all of the recipes sound so yummy! And your photography is gorgeous, Jolene--like you!!! Love, Jamie
We don’t have canned pumpkin in the UK, can I use well drained fresh cooked pumpkin?
Let me ask ya somethin'...I know this cake, like it's cousin carrot cake is legally bound to creme cheese icing. But would a vanilla icing, or whipped cream or even a scoop of vanilla ice work as nice fill in. What do I ask this?? Cause I've had it up to here with creme cheese icing. I want all confections covered in creme cheese icing from here on out, slathered in a vanilla butter cream icing!!! Who's with me??!!
Happy Halloween Jo 🎃. The cake, creme cheese and all, looks amazing. Tilly's looking good too!! ❤ 💙
This is altogether so so good! I love the historical content, too--and with that, the sense of Food, the continuity and warmth of sharing, how it connects us as we coming indoors in autumn! It's all here. Thank you, Jolene! (And can't wait to share this with my writer-folks! :)
I'd like to order a half dozen of those muffins and a pot of coffee!! Wow, they look amazing. I've always had an appreciation of bakers. You know they're up at the wee hours, before the farmers even. There is a romantic notion about still waking, red eyed bakers in restaurant kitchen gathering ingredients. Getting the butter to room temp...the milk, the eggs, the flour, the sugar...as the recipes hit the the hot ovens the air fills with aromas that permeate through the restaurant and out the doors and invite a neighborhood to gather and enjoy. Happy Thanksgiving Jo...now, let's skip the turkey and get right to those muffins...