It’s that time of year (Fall and Winter season) when soup just seems to be oh so good and comforting.
There is something about chocolate and coffee. The two just go well together. I’ve made the brown butter frosting before and I must say, when I can, I make it all the time.
I often have family and sometimes friends over at our house spending the night. And this casserole is wonderful to serve in the morning for breakfast.
Soup season is on when the Fall season is upon me in my house.
Similar to my Apple Cake I made, I wanted to make something different from the abundant pears I got from the farmer’s market made with a hint of ginger.
If you like spaghetti pasta and vegetables then I think you’ll like spaghetti squash. When you cook it, just like pasta, cook it al dente – a slight bite to it.
Pumpkin bread, muffins and definitely pie seem to be the most popular things to make with pumpkin puree.
I know, I know, many people don’t like eggplant. I do and wanted to give a different recipe a try other than making the favorite eggplant parmesan recipe, which I have made many times.
I’ve never made crème brûlée before and it might be because custard kind of intimidated me.
For me pumpkin and hazelnuts say Fall. I made a pumpkin sauce for pasta quite a while ago but for some reason I couldn’t find my recipe.
It’s amazing the different ways you can cook chicken with just a slight variation of ingredients. I thought this recipe would be good for coming into the Fall and Winter season.
I’ve been to Ireland and visited Belfast at the time. I hope to go back one day.
