This cake recipe features Fall’s favorite flavor: pumpkin. It is a cake that is slow cooked in a dutch oven at a lower baking heat to keep it moist and thick and full of pumpkin spice and everything nice. You’ll definitely be licking the batter off the spoon.
This is a 100% original recipe, homemade, from scratch and 100% delicious too. It’s got everything I love in it – from chocolate to pumpkin – and I’m sharing it with you because I want you to try it yourself and discover the joys of baking.
Need a constant #pumpkinspice fix? We’ve got you covered because we love the flavor of pumpkin and want to share the many delicious and not-so-basic ways you can indulge in it month after month with our pumpkin butter.
This might sound like baloney, but that’s because I’m bringing all the bologna back to this mac-aroni-attack! Also, my cheese grater wasn’t the “grate-st” (sorry for the extra cheese pun) but I HAD to have ALL FIVE CHEESES in this. I really wanted to try to make it as delicious and smothered in cheese as possible.
Random cheese in your fridge? Craving pasta? Here is a quick way to indulge in a decadent dish without the hassle and time commitment.
Tired of corn and potatoes? Well, with more chickpeas being grown in the wheat belt of the Pacific NW, we are bringing you a twist on the mash and the smashed…chickpea style.