Mutts pretty much sums it all up:
Williams-Sonoma Pumpkin Cake
I literally almost died and went to heaven due to hyperventilating the second I saw this cake. Williams-Sonoma has the greatest things in their catalog this time of year. I look forward to it every year (I look forward to everything this time of year). Everything makes me gasp and go oh my goodness I need that! But I definitely cannot afford to pay $89.00 for this cake. So I am determined to recreate it myself. It will be a little tricky, but I’m up to the challenge. I already have the Great Pumpkin Cake Pan so I figure that gets me off to a good start. I’ll just have to find a great chocolate cake recipe, make some ganache, cut the layers, and learn how to fondant a cake. Just wait and see…
I can’t help myself. This is one of my favorite things to do for inspiration this time of year–image search on Flickr for lovely pumpkin/Halloween/Fall/Autumn related things. Hope you enjoy it as much as I do!
A few recent discoveries that I just can’t resist sharing:
Okay, not only is it about a cat, but it’s about giving a cat a cupcake! Genius! Whoever decided to combine both of two of my favorite things (obviously Laura Numeroff) and make it into an illustrated story, obviously knows what’s going on. Yeah, I pretty much gasped with excitement when I came across this. Mark your calendars for September 30th, because it’s not out on the shelves yet.
A few weeks ago I felt the urge to make a batch of almond butter cookies, something I’d never made before, since I had a huge double-sized jar of expired almond butter that I had gotten at Costco a little while back. Natural nut butters don’t really expire that quickly and they’re usually okay, just a little hard to stir to get the oil blended in well. Plus there was no way I could waste all of that goodness… that stuff’s not cheap! So I took a chance and found a really simple, easy recipe online and they turned out fantastic! A little dry and flakey, but full of almond-buttery goodness. Only 6 ingredients! (I added some spices in there for an extra kick.) Oh yeah, they’re vegan and pretty healthy, too!
Lightly grease a baking sheet (or use a nonstick one).
Mix together almond butter and oil; beat until smooth.
Mix in maple syrup and vanilla extract.
Stir together flour, salt, and spices, if using.
Add to almond butter mixture and mix until just combined.
Cover and refrigerate for 10 minutes.
Roll dough into 3/4-inch balls.
Place on baking sheet and flatten with a fork.
Bake in preheated oven for 25 minutes, until bottoms are lightly browned.
Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.
Variation: try with other nut butters.