...with an orange, cinnamon dairy-free buttercream.
Do I have your attention yet? Maybe this will help:
There we GO! FOLKS. Hey! HI! Howdy!
I am SO excited that it’s FINALLY October, so I can tell you all about this pumpkin cake I made a few weeks back. There’s a long, emotional backstory to why I made it when I did, but I will save you the details and instead discuss my love for all things pumpkin.
Here’s the deal. I’m not a huge PSL girl (aside from this one product I found at the store), but when the fall air starts tingling, my tastebuds immediately seek out any pumpkin baked goodie. We usually make chocolate chip pumpkin muffins, but this time around, I wanted to make a CAKE. My new-found love for cake baking sparked my interest in making a fall-spiced, autumn-inspired pumpkin cake with a zesty orange, cinnamon buttercream frosting — all dairy-free of course.
I stumbled across Sally’s Baking Addiction about a year ago, and every recipe I try from her, she absolutely NAILS the flavor, texture, and technique. So, of course I adapted her pumpkin cake recipe to be dairy free and then added my own buttercream recipe (here) to take it up a notch.
I appreciate pumpkin goodies that actually taste like pumpkin and are properly spiced accordingly. If you tell me something is pumpkin, I'm going to expect that your claim is TRUE and will surpass my expectations...so that said! ON WITH THE GAMES!
Fam, this is something you will be making throughout the fall season, so get those pantries stocked up with all the pumpkin you got because we are going places with this baby. Also, the cute lil pumpkin guys on top of the cake? Yes. I know you were wondering. No, I didn't make them — I don't have the proper marshmallow techniques HOWEVER, someone at Williams-Sonoma does, and I was able to pick these bad boys up up a few weeks back. Hurry! There's a sale happening and you can get a discount!
Recipe adapted from Sally's Baking Addiction | Makes a 3-tiered 6" cake
Orange Cinnamon Buttercream:
Assembly — Feel free to frost to your heart's content, but here are some helpful tips:
We are back, we are back, WE ARE BACK.
Alright folks, it's time to pluck those herb gardens and use up this summer's freshest greens. Whether it's chives, lettuce, arugula, spinach, parsley, cilantro, basil (classic) or green onions, let's round up some of your favorite herbalicious ingredients and whip up some pesto. For the recipe below, you can include any combination of greens that you would like as long as it adds up to 2 cups of greens. Feel free to get wild with your herbs and try new combinations.
Real talk. If you have a food processor or blender of any sort, you can honestly make pesto so quickly, and it's so much cheaper and fresher than store-bought. BONUS.
Here's to impressing bae on your 5th date, when you decide to cook and show off your inner Masterchef abilities. Sauté up a little gnocchi, spiralize up those carrots, grill some steak or toast up some fresh sourdough for a sammy spread, and you will be #chefcurrying up that basketball court of love.
This takes less than 5 minutes and can be 5 ingredients or less. So what on earth are you waiting for?!
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.