Happy first official day of fall. Autumn is my absolute favorite season. Crisp air (not so much at the moment in LA,) colorful falling leaves, the season of every cozy recipe possible, wafts of cinnamon and spice running through the air and all things pumpkin and apple. Is there anything better?
Aside from the falling leaves, today’s recipe checks all the above boxes. This Pumpkin Apple Bread with Cinnamon Pecan Streusel is everything that is wonderful about fall, baked into one delicious loaf. Not one, but two star ingredients of the season get combined in this, there’s a hefty amount of warming delicious spice and that means your house will smell the way it should this time of year. So much so, that you might forget it’s still 80 degrees outside. I have.
It’s T minus five days until the beginning of fall and I’m excited. There’s so much happening in the world right now to be unsure of and definitely not excited about, but the changing of the seasons, especially when it’s pumpkins and apples and everything warm and cozy in between entering the picture, makes me happy just to think about it. I love autumn. And I’ve already started to fill the house once or twice this week with the aroma of cinnamon and apples. (This Baked Apple Oatmeal for breakfast is a fab way to start the season and you day btw. )
But, today I’m slowing down just a notch because berries here in California are still beautiful and sweet. And I can’t bear to hold on to this Strawberry Banana Bread with Strawberry Cream Cheese Frosting recipe much longer and not share. I don’t think it would be right. And besides, there’s always brown bananas needing a place in this world.
We’re starting this week off on a sweet note. This is the last official week of summer and there’s just a few more still-in-season recipes I think you’ll enjoy and perhaps can make for a little while longer. Because at least here in Los Angeles, it feels nothing like fall outside. Well, at least from inside the house and what the temperatures read. The horrible fires here have us staying indoors. We’re on our eighth day inside, and yeah it’s been “tough” not being able to take the kids outside to play, but no where near what others are going through from the people who are right in the middle of it and have had to evacuate, to those who have lost so much and the firefighters who are doing everything they can to battle the flames and keep others safe. My heart truly goes out to everyone.
So, I think starting this Monday with a little treat and something pretty to look at, maybe is exactly what we could all use. These Triple Berry Panna Cotta Tarts are infused with so much fresh berry flavor from the blueberries, blackberries and raspberries and have a divine, silky texture. Then the shortbread crust is the perfect compliment to the smooth filling. And they sure are cute in the little heart shapes, don’t you think? But don’t worry, they will look just as darling in small rounds or one big tart. You can adapt the recipe to use whatever you have on hand. And you know what, if you don’t have any type of tart pan at all, you can still make this and pour the panna cotta into little glasses. It’s gorgeous that way too especially with a few extra berries thrown on top. Now, let’s get talking about how easy these are to make….
We have survived our first week of distance learning second grade and preschool with mama at home. It’s taken some time to work out the kinks of the new routine after the anything goes method of the last couple months. And lets just say a lot of patience too. Hats off to all you parents out there doing this dance. I do apologize if you’re thinking this post should probably be of the happy hour variety, because hey, if there’s a reward going out, we should maybe get it. I’ll share a pat-on-the-back-cocktail soon. I think right now anything of the sort might put me right to sleep. But you know what will have me up and on my feet and smiling? Popping one of these Strawberry Lemonade Bars in my mouth. These zingy little babies are eye-opening, mouth-puckering (but in the best way) D-licious.
More peach love coming at you today in the form of this cutie of a Peach Slab Pie. Have you ever made a slab pie? If you’re not familiar with it, it’s just a more shallow pie made in a rectangle, or even square, baking sheet. And I’ve gotta say, I prefer it to the more traditionally shaped pie. It’s easier to make, in my opionion, serves more and has a much better filling to crust ratio. I’m a filling gal all the way, so pies tend to not be my thing, unless we’re talking maybe a graham cracker or other cookie crust. But something in bar form, that you can pick up and finish in a few bites, even on the go if you wish, is right by me. In fact, I last served these on the drive-way as the monkeys were whizzing by on their scooters.
