{first on the first} bourbon-spiked marshmallows

Happy New Year! 

So long 2011...Welcome to 2012! 

***

2011 was a year of tremendous growth and development for me both as a personal blogger and a professional business owner. I set a goal in late 2010 to cultivate within this space a blog that I would want to read. Launched originally as an adjunct to my business, I initially started blogging out of obligation... feeling like I "needed" to blog about nutrition topics to be relevant in the RD world.

But frankly, I was bored to tears. I like to read about the latest nutrition news, sure. I'm an RD... it goes without saying. But I'm a food-lover first. I cook. I eat. I enjoy.

And I wanted this blog to be the same. I hope that I've made strides in 2011 to that end, and I vow to continue that into 2012. 

The Recipe ReDux and Healthy Aperture have grown in ways that I could have never imagined in early 2011. Perhaps most exciting about both of these new projects is the fact that they have introduced me to some of the most talented bloggers, dietitians, chefs, photographers, moms and just plain cool food-folks that I never would have known otherwise.

Which leads me to the main point of today's post - a new group I'm participating in: 

...First on the First!

I first heard about First on the First on Twitter. The brainchild of Poet in the Pantry & Food Babbles, FOTF is a pretty simple concept - cooking something you've never cooked before (or at least never blogged about, I assume) and debuting it on the 1st of the month. What's not to like? I love a good cooking challenge! 

This month - marshmallows. 

I'll confess... I have always been one of those "why bother?" when it came to homemade marshmallows. But I've seen so many recent posts about how great homemade marshmallows are, how you'll never want another "fake" one again, etc., that I thought "why not?"

I used this recipe from MyRecipes.com (instead of vanilla extract, I spiked mine with 1 teaspoon bourbon. The flavor is very subtle, but would be a nice adult coffee stir in. Happy New Year, eh?)

The result was simply delish. I was amazed at how easy these turned out to be... and had it not been for the fact that my family was heading out of town for a quick NYE vacay right after I made them, I would've enjoyed them stacked in s'mores, for sure.

If you've never tried homemade marshmallows, you must now. You'll feel quite impressed with yourself once it's all over. Or at least I did.

Lastly, I don't set a ton of lofty goals when the New Year begins... I had never even uttered the words Healthy Aperture or Recipe ReDux when 2011's ball dropped. I tend to move as ideas strike me. But I am glad that First on the First is waiting for me every month and hope you will enjoy experiencing each new dish as well.

Wishing you all the wealth of heart, mind, body & spirit that you deserve. 

***

{the recipe redux} stuffed mushrooms

Can you believe that the last ReDux post of the year is here?

When I first started talking to Deanna and Serena about ReDux, it was spring. We had no members, just a fun idea and the desire to cook, blog and share that experience with other like-minded bloggers. Now it's just days before the New Year, and the growth of ReDux has been amazing. I launched this blog years ago when I first launched a website for my nutrition communications consulting business. And for the longest time, it felt like an obligation... something I "needed" to do as a part of my business plan. It wasn't until this year that I truly started growing a community of friends online who I feel like I'm writing for and likewise, I can't wait to read what they are writing. And ReDux is at the very heart of that. I'm thankful for each and every one of the talented bloggers who join us each month for these posts and for any of you out there who pull up a chair to read what we're talking about. 

It all makes me feel like throwing a party! (nice segway to the topic, eh?)

In keeping with this month's theme - Putting the P(ea) in the Party/Potluck, I'm serving (meatless) Stuffed Mushrooms. 

I was first inspired to make this recipe when visiting with the wonderful folks from Canadian Lentils at FNCE last fall. I snagged a booklet from them filled with wonderful recipes made with lentils (a legume that doesn't get near the attention it deserves. It's one of the few "dry beans" that doesn't require advanced soaking, making it a natural choice for busy cooks who want to eat healthier). A variation on this recipe was included in that book... I've tailored to fit my taste. 

In addition to their cooking ease, lentils are a great choice for "easing" the typical meat-eater into a meatless dish. Ours is a family that includes meat at the table, but I also enjoy vegetarian options, too. Because lentils cook up to a small, almost crumbled-meat consistency, they work well in this traditionally meat-stuffed appetizer. With New Year's parties on the horizon, I highly suggest you put these on your celebration table. You can tell everyone with great gusto, in 2012 you're putting the P in the Part-tay! (Strange looks? Blame the Champagne). 

Wishing each of you a very Merry Christmas, Happy Holidays and a Blessed New Year! 

[click image for recipe]

 

Call this one the year-ender.... a recap of ReDux in photos. And when you've viewed them all, be sure to click on all the party & potluck friendly dishes the other ReDuxers are offering below, especially Nicole @ Whole Health RD, who was the inspiration behind this month's theme.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.

1. Regan @ The Professional Palate - Stuffed Mushrooms	2. Carlene @ Carlene's Figments: Tuscan White Bean Soup	3. Nicole @ Whole Health RD: Cinnamon-Spiced Bean Stew	4. Mary@ BrightonYourHealth: Chilled Sweet Pea & Mint Velouté
5. Avital @ A Slice of Nutrition- Layered Bean Dip	6. Cherie @ Grain Crazy---Cowboy Caviar Party Dip	7. Serena @ Teaspoon of Spice - Black-eyed Peas & Bacon	8. Emma @ The Scoop on Nutrition - Festive Fattoush
9. Elizabeth @ Don't (White) Sugar Coat It- Lentil Almond Dip	10. Dr Barb's Mexican Cheese Ball (with beans)	11. Meg @ Meg in the Kitchen - Mini tarts with lentils & butternut squash	12. Janel @ Eat Well with Janel
13. Meal Makeover Moms' Kitchen - Lightened-Up Seven Layer Bars	14. Danielle @ Food Confidence - Sun-Dried Tomato & Peas Holiday Dip	15. Katie @ East Meats West - Mini Shepard's Pies	16. gretchen @ kumquat - curried eggplant and chickpea soup
17. Cindy @Nutritionknowhow.org	18. EA-MInty Cilantro Peas	19. RD_Jane	20. It's a Savoury Life
21. Lisa @ Healthful Sense	22. Kristen @ Swanky Dietitian	23. Diane@eatwelleatclean	24. Emily @ The Nutriscientist - Blue lentil salad with pomegranate and feta
25. Stephanie@give them something better	26. Liz @ Southern Charm	27. Katie @healthybites	28. Marie Spano
29. Jill Melton	30. JeJe @DietitianJeJe	31. Alexandra

(Cannot add links: Registration/trial expired)

is it too early to start talking about what to eat after the holidays?

If you're anything like me, about two or three meals into the frenzy of holiday food you'll be "over" holiday eating - even if the holidays aren't over. Maybe it's a bit premature to start thinking this way, but you and I both know it's coming.

Maybe you'll opt for Thai take-out... or a pizza run? Sushi... yep - that's often where my mind goes when I've had enough holiday helpings. There are plenty of choices, and here's another: 

[click image for recipe]

Chicken Florentine Lasagna Rollups

This dish couldn't be an easier and offers a nice change of pace from traditional holiday fare. Or go ahead and make a batch for dinner this week. Give the pizza guy a night off. He's probably got a Christmas party to get ready for anyway, right?

***

What are your go-to dishes when you're "over" holiday food? 

not your grandmother's way with rutabagas

...or maybe it should be "not MY grandmother's way with rutabagas?" It all depends on whether or not your grandmother ever made rutabagas, right? 

Mine did. And she boiled them. And one day, I "grew" to like them... much like I grew to like boiled turnip greens, collards, kale and fresh sliced tomatoes (yeah, I know... that last one is a surprise. Pretty easy to like. Not sure why I was a late tomato bloomer.) 

Anyway, I seldom had anything in MawMaw Ween's kitchen as a young adult that I didn't like. But as I've matured in my own kitchen, I've found that some of the same foods she mastered, I prefer in a different way: 

Roasted Rutabaga, Beet & Bacon Salad 

[click image for recipe]

My grandmother was a true southern cook. No doubt about it. She "healthified" her kitchen A LOT in the latter half of her life, but she still stuck to the basic way she and my grandfather liked to eat. I'm not sure if she would've enjoyed the combination of roasted beets, rutabaga, bacon & blue cheese, but I'm positive she would be happy that I was finding my own way with rutabagas. 

What about you - ever eat rutabagas?

{healthier holidays} spiced pumpkin bread

I believe that the holidays can (and should) include some special indulgences. 

I also believe that we tend to use that notion to make an excuse for a month (or more) of excess eating. 

There are some dishes that hold special memories and as such, should be enjoyed the way you remember them. My Aunt Anita makes candied apples that are basically apples cooked in candied red hots. They are super sweet, a dentist's worst nightmare and full of red dye number something-or-other. And what I wouldn't give to have a big bowl right now! My aunt is a fabulous, fabulous cook and always mindful of her health. But I think we both agree - those apples are worth the splurge. 

But some recipes can stand up to a little healthy makeover and be just as delicious all season long.

[click image for recipe]

Spiced Pumpkin Bread is where I'm starting. I've replaced the regular all-purpose flour with white whole wheat. Simple enough and now, 100% whole grain. Healthier Holidays have begun! 

And here's your Holiday Invite - If you're posting healthier twists on your traditional holiday favorites, please join the blog linkup below. It will run the entire month of December. I would love to see how you're making your holidays healthier!

***

This is an open bloghop/linkup showcasing healthier twists on traditional holiday favorites. Share how you're making your holidays healthier!

1. Spiced Pumpkin Bread - The Professional Palate

2. Whole Grain Cranberry Apple Crisp

(Cannot add links: Registration/trial expired)

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{football friday} recipe round-up

If you've stuck around this season for my almost weekly round up of tablegating/tailgating recipes, thank you!! For this football fan it has been a season of painful-to-watch losses on the field and even more painful-to-watch developments in college football off the field.

The {football friday} bloghop, however, has been a bright spot in an otherwise dismal football season. Topping the list... having my Better Than Seven-Layer Dip featured on The Quad - The New York Times College Sports Blog

Other highlights:

Realizing that the love of boiled peanuts reaches beyond the tailgating outposts in the region of Toomer's Corner on Saturday's in the fall. The chatter among a group of RD colleagues located in the New England and Mid-Atlantic regions when I posted this recipe shocked me! I'm thrilled others outside the SEC now know the joys of the humbled boiled peanut.

Discovering this practical AND fun way to enjoy wine at a tailgate (or even on the backporch listening to the game), minus the red Solo cup.   

Lastly, connecting with old contacts, meeting new bloggers and just enjoying football season with friends who share my passion for football food fun. I hope if you haven't already, you will visit all the blogs in the bloghop linky below. After tomorrow the season is *almost* over for me (if you don't count the bowl game that Auburn will be narrowly slipping into at the end of the year), but there's still plenty of football to enjoy. So as I choose sides on the games that will shape the final picture of the 2011 football season, I'm glad I have plenty of good food to choose from as well. 

War Eagle.

***

If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas! 

To add the blog collection to your site please use the following html code:
<a href=http://www.inlinkz.com/script.php?id=82172&nojump=1&key=ILsEAxbyhS1Ro>get the InLinkz code</a> 

1. Summer Salsa - The Professional Palate	2. Lightened Up Pimiento Cheese - Ingredients, Inc	3. Gameday BBQ Pork Nachos - Plain Chicken	4. Hummus - The Professional Palate
5. Pigskin Popcorn - Teaspoon of Spice	6. Boiled Peanuts - The Professional Palate	7. Cream Cheese Sausage Balls - Plain Chicken	8. Beermosa - Taylor Tailgates
9. Basil Bloody Mary	10. Fried Green Tomatoes | Dash of East	11. Averie	12. 7 Layer Dip - The Professional Palate
13. Sea Salt Caramel Rice Krispie Treats	14. Panko Crusted Drumsticks	15. Canning Condiments - Teaspoon of Spice	16. Root Beer Pork Sliders - Love and Zest
17. Grilled Meat Pops	18. Chicken Fajitas	19. Marinated Lamb Popsicle	20. Meatballs with Gravy
21. Coconut Cookies | The Professional Palate	22. Vegetarian Meatballs	23. Pumpkin Tofu Chili - Dash of East	24. Slow Cooker Sticky Wings
25. Spicy (Sooner) Cornbread	26. Oatmeal Fudge Bars	27. Perfect Wine Glasses for Tailgating	28. Philly Cheesesteak Potato Packets
29. Coconut Shrimp & Cheddar Grit Cakes	30. Pumpkin Whoopie Pies	31. Coconut Toffee Bars	32. Pepperoni Pizza Puffs
33. South of the Border Bites	34. M&Ms celebrating Fall	35. Curried Beef - Peanut Sauce	36. Light Layered dip
37. Devil's Food Cake	38. Chocolate Cake with Green Tea	39. German Chocolate Cake	40. Wacky Cake
41. Jalapeno Popper Dip	42. Grilled Fish Tacos	43. Toffee Crunch Brownies	44. Habanero Cheddar & Black Bean Dip
45. Buffalo Chicken Dip	46. Apricot Glazed Hot Wings	47. Sassy Deviled Eggs	48. Frito Tago Bags

(Cannot add links: Registration/trial expired)

{the recipe redux} amaranth holiday bread

Welcome to November's Recipe ReDux - "a whole new grain." 

And welcome to amaranth - which is *technically* not a grain after all, but most people refer to it as such (including me). One to never let the facts get in the way of a good story, I'm going with "grain" for the purposes of this post. 

When we set the theme for this month's ReDux, we wanted to explore "whole grains" in a way that would challenge people to move beyond their comfort zones - whole wheat flour & oatmeal. You'll note that my recipes do in fact use whole wheat flour & oatmeal - no need to abandon our favorites... we simply wanted to explore additional choices. 

I experimented with amaranth a few months back with moderate success. Using it in a polenta type preparation, I thought it quite tasty. My husband wasn't quite so convinced. So I decided this time around to give it sweeter treatment.

Amaranth Holiday Bread is semi-sweet quick bread. It's the perfect partner to a cup of coffee, side of fruit and a leisurely morning enjoyed in the company of family and friends.

[click image for recipe]

The benefit to baking with amaranth is without a doubt the nutritional boost it adds to your baked goods. Higher in protein than wheat, richer in lysine (an amino acid notoriously low in many grains) than most grains, higher in calcium than any other grain (with the exception of teff)... and the list goes on. 

Convinced yet?

If you're not ready to bake your way into a whole new grain, maybe you can ease into amaranth at breakfast. The Whole Grain Breakfast Bowl shown below was a simple combination of 2 tablespoons quinoa, 2 tablespoons amaranth, 2 tablespoons old-fashioned oats, 1 tablespoon brown sugar & 1/4 teaspoon ground cinnamon, placed in a rice cooker and topped with 3/4 cup water. I cooked until water the water was absorbed (you may have to add additional water, depending on how thick you like your breakfast grains), then toped with a splash of milk and raspberries. 

I always love to hear from you when ReDux time rolls around... and this is a topic that I really would love your thoughts. Please be sure to visit all the other ReDux posts - especially Emma Stirling from The Scoop on Nutrition who was the inspiration behind this month's theme - and then come back and let me know what you think about this:

Have you branched out beyond whole wheat and oatmeal to use any new "whole grains" in your kitchen?

What are your favorite whole grains recipes? 

***

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

1. Regan @ The Professional Palate - Amaranth Holiday Bread	2. Cream of Mushroom Barley Soup	3. Carlene @ Carlene's Figments-Hot Cereal w/ CranOrange Relish	4. Danielle @ Food Confidence - Quinoa & Kale Crustless Quiche
5. Cherie @ Grain Crazy--Sweet and Spicy Barley	6. Emma Stirling @ The Scoop on Nutrition - Hot Smoked Salmon & Freekeh Nicoise	7. Mary @ brightonyourhealth-Quinoa Stuffed Tomatoes	8. Deanna @Teaspoon of Spice -Pecan Date Breakfast Couscous
9. Kat @ Eating The Week - Accidental Warm Spelt Salad	10. Kristina @ Love and Zest - Crunchy Quinoa Granola	11. Elizabeth Jarrard	12. Janel @ Eat Well with Janel - Popped Amaranth
13. Jackie Mills@DeliciousDiabetesCooking Sweet & Salty Bulgur & Cauliflower Salad	14. Healthful Sense - Quinoa + Sweet Pumpkin Sauce	15. Meal Makeover Moms' Kitchen - Carrot & Zucchini Farro Risotto	16. Karman @ Nutrition Adventures: Cranberry-Farro Salad
17. Kara @ Peace, Love, and Food - Apple Cinnamon Quinoa Muffins	18. gretchen@kumquat- sunken pecan streusel teff loaf	19. The Spicy RD-Teff Pumpkin Cupcakes	20. EverydayTastiness - Amaranth Spinach Flatbread
21. Meg @ Meg in the Kitchen - Sweet Potato Muffins	22. Katie Hamm, Healthy & Happy Hour	23. Cindy Brison A Whole New Grain--Farro	24. Diane@eatwelleatclean - Tropical Multigrain Cereal
25. Jessica Fishman Levinson @ Nutritioulicious - A Whole New Grain	26. Liz On Food	27. Kristen @ Swanky Dietitian-Cheesy Mushroom Farro	28. Heather @ Dietitian on the Run
29. Meg's Food Reality	30. Ayla Withee @ Eat Simply Power Breakfast	31. Dr Barb, Nutrition Budgeteer Roasted Carrot Barley Soup

(Cannot add links: Registration/trial expired)

{football friday} bring on the cold. pump up the heat - habanero cheddar & black bean dip

As much as we Southerners are devoted to college football, we don't actually get to enjoy many games in what most people know as "football weather." You know... that kind of day where the sun is bright but there's enough chill in the air to make the tip of your nose tingle and your cheeks rosy red. It's that brief (down here at least) respite between the oppressive heat of summer and the dreary days of winter when it seems like Mother Nature finally got it right.

I'm expecting that type of fall weather this weekend (although, once again... I won't be "on campus" to enjoy it). But if Mother Nature lets me down, I guess I'll "settle" for some Habanero Cheddar & Black Bean Dip to put the flush in my cheeks. If you've never tried Habanero Cheddar (Cabot is the only brand I'm familiar with**) and are a spicy food fan, you are in for a treat.

The thing I love about this recipe is that it looks over the top cheesy indulgent, but it only uses 1 ounce of cheese, shredded over the top and broiled. Using a strong flavored cheese in smaller amounts is one of the best ways to keep calories in check, while still indulging your taste buds. 

[click image for recipe]

If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas! 

To add the blog collection to your site please use the following html code:
<a href=http://www.inlinkz.com/script.php?id=82172&nojump=1&key=ILsEAxbyhS1Ro>get the InLinkz code</a> 

1. Summer Salsa - The Professional Palate	2. Lightened Up Pimiento Cheese - Ingredients, Inc	3. Gameday BBQ Pork Nachos - Plain Chicken	4. Hummus - The Professional Palate
5. Pigskin Popcorn - Teaspoon of Spice	6. Boiled Peanuts - The Professional Palate	7. Cream Cheese Sausage Balls - Plain Chicken	8. Beermosa - Taylor Tailgates
9. Basil Bloody Mary	10. Fried Green Tomatoes | Dash of East	11. Averie	12. 7 Layer Dip - The Professional Palate
13. Sea Salt Caramel Rice Krispie Treats	14. Panko Crusted Drumsticks	15. Canning Condiments - Teaspoon of Spice	16. Root Beer Pork Sliders - Love and Zest
17. Grilled Meat Pops	18. Chicken Fajitas	19. Marinated Lamb Popsicle	20. Meatballs with Gravy
21. Coconut Cookies | The Professional Palate	22. Vegetarian Meatballs	23. Pumpkin Tofu Chili - Dash of East	24. Slow Cooker Sticky Wings
25. Spicy (Sooner) Cornbread	26. Oatmeal Fudge Bars	27. Perfect Wine Glasses for Tailgating	28. Philly Cheesesteak Potato Packets
29. Coconut Shrimp & Cheddar Grit Cakes	30. Pumpkin Whoopie Pies	31. Coconut Toffee Bars	32. Pepperoni Pizza Puffs
33. South of the Border Bites	34. M&Ms celebrating Fall	35. Curried Beef - Peanut Sauce	36. Light Layered dip
37. Devil's Food Cake	38. Chocolate Cake with Green Tea	39. German Chocolate Cake	40. Wacky Cake
41. Jalapeno Popper Dip	42. Grilled Fish Tacos	43. Toffee Crunch Brownies	44. Habanero Cheddar & Black Bean Dip
45. Buffalo Chicken Dip	46. Apricot Glazed Hot Wings	47. Sassy Deviled Eggs	48. Frito Tago Bags

(Cannot add links: Registration/trial expired)

**Note per my disclosure statement that I am a consultant with Cabot Creamery. I was not, however, asked by Cabot to include them in this post, nor was I compensated for my time. My opinions and choice to include are my own. 

no reason to celebrate

Ordinarily, most Fridays are reserved on my blog for Football Fridays - a day to share some of my favorite tailgating dishes. But after the events this week at Penn State and the sobering reality of the alleged tragedy that transpired there, I find nothing about football this week worth celebrating.

I will watch football this weekend, of course. But as a mother of two young boys, my heart is heavy over this in ways I can't express on this blog. If even a small portion of the allegations are true, this story speaks to the deep levels of depravity that we as humans can sink to.

And the bottom line is this - this story is not about me, you, our feelings about what's happened or how the days following the news of it have unfolded. There are real people - the victims - at the heart of this story whose lives have forever been changed in ways that most of us can't even begin to imagine. Any other story told is just fuel for our curiosity as humans. It should be our humanity and concern for those who have been victimized that we really focus on.

This weekend may be a time that you come together, cheer for your team and enjoy the company of family and friends... and I hope that you will. Hold tight to those you love and cherish their safety. But never lose sight that it's only a game. The real game of life - our actions (and inactions) towards others - is the only one worth winning.

{squash bloghop} Pumpkin-Cranberry Pudding Cake

[click image for recipe]

Did you know that November is #squashlove month? Thanks to the wonderful group of bloggers listed below who have been kind enough to let me join in on their bloghop, I'm offering up Pumpkin-Cranberry Pudding Cake to celebrate (more on the recipe in just a bit.) But first...

If you are a blogger, please consider joining in on the #squashlove fun by linking up any squash recipe from the month of November 2011. And don't forget to link back to this post, so that your readers know to come stop by the #squashlove event! If you want to follow the along, the Twitter hashtag is #squashlove.

Now, about the recipe. I am fascinated with pudding cakes. They're not something you see on the average restaurant menu, and I don't know that I've been served one very often in friends' homes. But they are the perfect go-to quick and easy dessert and because of their formulaic versatility, lend themselves to a host of different flavors.

My first experience with the pudding cake was years ago when I worked in the test kitchen at Oxmoor House. We tested a Brown Sugar Pudding Cake for The Ultimate Southern Living Cookbook. Since then I've done multiple variations of that recipe, all with great success. 

If you're not familiar with a pudding cake, first, don't be misled by the name. This is NOT a cake that uses a pudding mix in the cake. It's a cake that forms a pudding layer on the bottom (cool, huh?) It's a simple cake batter, poured into a dish and then topped with boiling water (no stirring).

Once baked the boiling water magically combines with a portion of the batter to make this thick rich sauce on the bottom of the pan. It's like having a cake with a sauce... but the sauce is already in the pan. Love it.

And here's another cool tidbit... since pudding cakes need the water & batter to combine to yield a sauce, they don't use eggs. I love eggs, for sure... but sometimes it's nice to craft a dessert without them (oh how I hate waking in the morning ready for scrambled eggs only to realize that last night's dessert stole my last one!)

Enough about pudding cakes, though. This IS after all, #Squashlove. I chose to show the squash world some love by visiting with that seasonal fall favorite - canned pumpkin. Given all the recent Recipe ReDux fun with fresh pumpkin, I felt it was time to revisit the can. Fresh pumpkin was Uh-Mazing... but in fairness to the pumpkin world, I dare not play favorites.

The bottom line is this: Pudding cakes are humble and simple... the sort of dish you think of late in the day when your sweet tooth aches just a bit. The same can be said about canned pumpkin... humble and always ready for the brief whirlwind of recipe frenzy that surrounds it. My promise to the pudding cake and pumpkin. With this new recipe, I promise it won't be another 365 before we meet again. 

***

Hosts for this month's Squash Bloghop

Baker Street | Anuradha : @bakerstreet29

Bloc De Recetas | Salomé : @blocderecetas

Bon à croquer | Valerie : @valouth

Cafe Terra Blog | Terra : @cafeterrablog

Cake Duchess | Lora : @cakeduchess

Elephant Eats | Amy 

Food Wanderings | Shulie : @foodwanderings

Hobby and More | Richa : @betit19

Georgie Cakes | Georgie : @georgiecakes

Mike’s Baking | Mike : @mikesbaking

Mis Pensamientos | Junia : @juniakk

My Twisted Recipes | Dudut : @mytwistedrecipe

No One Like Crumbley Cookies | T.R : @TRCrumbley

Queens Notebook | Elizabeth : @mango_queen

Simply Reem | Reem : @simplyreem

Skip To Malou | Malou : @malou_nievera

Teaspoon Of Spice | Serena : @tspcurry

The Daily Palette | Annapet : @thedailypalette

The Professional Palate | Regan : @profpalate

The Spicy RD | EA : @thespicyrd

Vegan Miam | Rika : @veganmiam