This fabulous Apple Cinnamon Caramel Cake recipe was created for us by local baking extraordinaire Timnah Zimet, a local student at Randolph Union High School. Moist and delicious, this is cake is perfect for the holidays and a definite crowd pleaser!see the full recipe...
The reason why delicata squash is becoming so popular is because, in my humble opinion, it puts the other squashes to shame. There are three main reasons I put delicata on this pedestal. First off, they are small and manageable. You can make one meal with this squash and not worry about having leftover squash for the next five days that you feel compelled to consume. Second, the rind is completely edible and probably the best part of the squash. That means no tedious peeling, boiling or skinning of the squash before cooking it. Third, the flavor is outstanding. It is sweet, creamy and nutty. In this recipe the sugars in the squash caramelize, and both the nuttiness and sweetness of the squash are enhanced by the coconut oil.see the full recipe...
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One of the simplest and most gratifying ways to eat cajeta! This is a perfect warming fall dish best served with vanilla ice cream.see the full recipe...
The presentation on this dish and beautiful and it is quick and easy to make. I also love how easy it is to get most of the ingredients locally. Wonderful any time of year, topped with seasonal fruit.see the full recipe...
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I had been getting bored with the mountains of butternut squash overflowing our spare bedroom. The taste of squash was no longer a seasonal novelty but rather a bland stringy let down. Alas, I roasted yet another squash and looked in the fridge to see what I could use to spice things up. The caramel jumped out at me. Similar to your standard maple syrup and butter combo, but with a nice “twist”. The caramel combined with the squash offers a buttery, melt in your mouth subtle sweetness. The coconut adds a little texture and matches well with the caramel. Serve this year at Thanksgiving!see the full recipe...
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Normally I would serve baked brie with maple syrup or honey, but my personal sweetener is caramel, so I’ve added this instead. The warm brie melts into the sweet caramel and the almonds are chopped up and sprinkled on top to add some texture. Feel free to add some dried cranberries to the dish to balance the creaminess with tartness. This appetizer just begs for a rainy or snowy Saturday evening, a warm fireplace, good friends and a few bottles of wine. Enjoy this recipe during the holiday season.see the full recipe...
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