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?
Haha! I wish I COULD speak both languages, Gianni! The Pumpkin cake is really good, hope you both enjoy it. By the way, on Tuesday I’m posting about vintage cookbooks, thanks for suggesting that :)
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 I love the historical content, too--and with that, the sense of Food, the continuity and warmth of sharing, how it connects us as we coming indoors in autumn!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! :)
Thank you so much, Alison, really appreciate this. Can’t wait to read your article and I will share the link in next weeks newsletter. Have a great weekend! :)
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?
Haha! I wish I COULD speak both languages, Gianni! The Pumpkin cake is really good, hope you both enjoy it. By the way, on Tuesday I’m posting about vintage cookbooks, thanks for suggesting that :)
That's great news. Looking forward to it.
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.)
Hi, Sarah! Thank you so much, I love cream cheese frosting, too!
Love this. I agree totally about pumpkin pie.
Thank you so much, Valerie! (I’m finding out from emails I’m getting we are not alone! )😂🎃
Oooh, all of the recipes sound so yummy! And your photography is gorgeous, Jolene--like you!!! Love, Jamie
Aww, thank you, Jamie (blushing ☺️)
Try the pumpkin cake, it’s really good 🧡
We don’t have canned pumpkin in the UK, can I use well drained fresh cooked pumpkin?
Definitely, Tracy! There are lots of articles online about making fresh cooked pumpkin purée, let me know how it goes!
it is delicious, I didn't have any cream chesse, but made an orange buttercream icing which went perfectly with it.
Sounds absolutely delicious, Tracy!
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!! ❤ 💙
Sacrilege!!! 😂 of course, have it with whatever you topping you like :)
*with whatever topping you like
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! :)
Thank you so much, Alison, really appreciate this. Can’t wait to read your article and I will share the link in next weeks newsletter. Have a great weekend! :)
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...
Happy Birthday, Amy! Thanks so much and I’d love to see a picture of your cake 🎂! Have a wonderful birthday! 🎉
Ha! On my way! 🛀 🍸