Fall officially began on September 23rd, and with it comes baking and cooking with a beloved favorite: pumpkin.
It’s this time of year that excites me most from a culinary perspective. Scents of apple, cinnamon, pumpkin, and nutmeg fill my kitchen with autumn splendor. This also means that I’m hungrily in search of new ways to integrate these flavors into my oven and my skillet.
Pumpkin is a very versatile ingredient that incorporates well in a variety of sweet and savory dishes. From breakfast to dessert, there are few meals that pumpkin can’t enhance when included with other flavors and spices. To kick off the season that celebrates pumpkin dishes in all their delectable forms, I wanted to share some exciting recipes both from Flour and Fancy and from other food bloggers that place this delicious ingredient center stage!
Spiced Pumpkin Bread
This soft, warm bread combines pumpkin puree with nutmeg, cinnamon, and ginger for the perfect taste of fall. Great for breakfast, with tea or coffee, or as a snack.Read More »
I love fall. I begin counting down to its beginning in August, and while the season doesn’t officially start until Wednesday, I had to kick off the celebration early! When I moved to Virginia from Nashville a few years ago, that was really the moment that marked my deep appreciation for fall. Sure, I always loved the sweaters and the colors, but when I came here and began an existence that allowed me to be closer to nature, to start a garden, to frolic in a field just in my backyard, I suddenly felt the change of the seasons more fully. Fall remains the season I enjoy the most.
When I decided to begin this blog two years ago, I chose to do so just as fall was saying hello in September. Autumn is the season that most inspires me in the kitchen, that awakens all the flavors we put to rest as the temperatures grew warmer.Read More »
When The New Sugar and Spice arrived on my doorstep, I tore through the box like an excited child dives into a colorfully wrapped gift.
I’ve read a number of articles lately discussing the fact that cookbooks today have morphed into photograph-laden paper weights whose value lies more in serving as a coffee table book than any real use in the kitchen. The point of view isn’t without merit. You know that cookbook you saw in the bookstore with imagery that made you salivate. You drooled at pictures of beautifully baked goods and felt compelled to buy it. You arrived home. You scanned the book. You marveled at the top-notch photography. And the story ends there. You didn’t bake a single recipe. It’s happened to me, and I know it’s happened to you.Read More »