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Sweet Potatoes are a MUST have on our Holiday Menu and anytime throughout the year!

We Love them Especially my son!! I asked him what kind of sweet potatoes for Thanksgiving this year, and he said “All of them!” haha. Well, It was unanimous that the family wanted this recipe and mashed sweet potato casserole. I made this one tonight. My husband loves sweet potatoes, too. Every time we go to the steakhouse he orders a sweet spud instead of a regular baked white tater.

It is an easy recipe with a nice creamy texture and a hint of sweetness. Add the fresh ginger and they’ll be begging for more! A Great Dish to add to any Holiday meal!

This dish can be prepared the night before & baked prior to serving. I love making this dish the night before because it saves me so much time when the big day comes rolling around. Plus, it also saves space in the oven. Yes!

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Quick Tip: Serve these sweet potatoes with lots of butter.

Hello, everyone! Boy, do I have a treat in store for you all today.

I don’t know about you guys, but I’m a HUGE fan of Bundt cakes. I’m also a HUGE fan of pineapple upside down cake.

Are you catching on to what I’m getting at, here? Today, we are going to make pumpkin apple cinnamon Bundt Cake. Mmm! I think this cake will suit your holiday table quite well, don’t you?

I love how this cake smells while it is baking in the oven. My entire house is filled with the aroma of fall. How special! This cake is pretty to look at, melts in your mouth, and totally easy to make.

What I like best about it is the fact that there are slices of apples and spices in every slice! It’s seriously like capturing fall, the scents, and baby smiles into a Bundt pan and baking them into a cake. I had an idea for some things in the pantry and made this cake last night. We loved it and hope that you will too. Are you as excited as I am about this recipe?

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Make sure to liberally spray your Bundt pan with Pam cooking spray to avoid sticking.

The other day I sat back and thought of the reasons I love Fall, and not just because it’s a heat index of 110° down south!

One of them was pumpkin flavors. I love it in my coffee and especially in my desserts. I thought, why not make a pumpkin treat today? So I picked up a can of pumpkin and the rest of the ingredients for this amazing looking Pumpkin Cheese Coffee Cake.The moment I smelled it baking I knew I’d made a smart decision. I’m not one to limit my food choices to the season. I like to live it up on a whim! Join me in trying this amazing coffee cake that has the perfect balance of cream cheese topping cut through the batter and baked right in, delish!

When it comes to fall desserts you can never have too many. I love pumpkin pie but I find that dessert to get boring and repetitive, especially during the Thanksgiving season. So, coming across recipes like this pumpkin cream cheese coffee cake is pretty awesome!

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Quick Tip: Get this ready the night before then all you have to do is bake it in the morning for a fresh and warm delight.

Have you ever wanted to really wow your friends and family with your baking skills?

I know that I personally can make a real mean cake but the problem is, the presentation can be slightly boring. So, when I came across this very easy gingerbread cake, I got excited! I mean, just look at it. Isn’t it pretty? I opted to use the sparkling cranberries and mint leaf because they added a touch of class to this amazing baked good. I think this delicious gingerbread cake will look pretty darn classy sitting on my holiday table. Don’t you?

This cake is extra special because it contains pumpkin and gingerbread together. You get the best of both worlds! Plus, the spiced cream cheese frost is uh-mazing. I can’t even praise it enough!

Recipe and photo courtesy of The Comfort Of Cooking.

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Quick Tip: Serve this cake with hot mugs of cocoa or tea.

Have you ever gotten your hands on an old cookbook and checked out some of the recipes?

I love looking through my grandmother’s cookbooks from back in the day. People seemed to eat so differently during the 50s, 60s, and 70s.

Lots of home cooked meals, no preservatives, and very wholesome ingredients. I wish our society was more like that today! That’s why this recipe for old-fashioned pumpkin applesauce bread caught my eye.

It’s something my grandma used to make and I absolutely loved it! The thing about vintage recipes is that they are generally simple, just like this pumpkin applesauce bread recipe. There’s nothing weird in it and you can certainly pronounce all of the ingredients. That’s always a good thing!

I mean, just look at the back of food packages these days and see if you can pronounce or identify even half of the ingredients listed. It’s crazy! Anyway, I know you and your family will enjoy this moist, sweet bread 🙂

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Quick Tip: If you do not like raisins or nuts, feel free to leave them out as doing so will not affect the outcome whatsoever.

That Topping Is Out Of This World!

I love breakfast time. I didn’t use to be a morning person at all, so it was really hard for me to get out of bed early, let alone eat something at that hour.

I don’t know if it’s because I’ve gotten older, or if my “inner clock” has somehow fixed itself over the years, but now I really enjoy early mornings and tasty breakfast dishes. And, of course, I can’t start my day without a nice cup of dark roast coffee!

Whatever I’m having for breakfast, there’s gotta be coffee. And when there’s coffee, I really love a little sweet treat to go with it. Sometimes it is hard to come by as I do not always stock up on donuts or cake since I will just spend the whole day eating that. But, every now and then I find a recipe that I am able to make over the weekend and enjoy a little bit every morning with breakfast.

This coffee cake is one of my favorites, and even though it has some classic fall flavors, I wouldn’t mind eating this year ’round!

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Quick Tip: Drizzle some homemade glaze over this if you’d like.

Move Over Peanut Butter – There’s a New Tasty Spread In Town!

How many of you have tried making apple butter at home? I bet almost all of you have! I’ve made a batch or two over the years, myself, and my whole family enjoys it. This year, however, I felt like trying something different. I still made a small batch of my traditional apple butter but I think this pumpkin spread turned out even better!

Funny how I had never even thought of preparing pumpkin this way before. It makes so much sense now that I’ve tried it! The consistency is perfect, so is the flavor – and you can of course tweak it to your taste.

What’s special about this “butter” is that there’s ginger and honey in it. I think those two give this such a wonderful flavor that it’s impossible to resist. I love having this with my morning toast – and I actually even add this to my oatmeal! I wonder if people would think I’m weird, if I just had this for a snack, straight from the jar with a spoon? Haha!

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Quick Tip: You can adjust the amount of ginger to your taste.