Well, it’s BEEN here. But now that it’s already Halloween I feel even more guilty that I haven’t posted a single pumpkin recipe yet this fall.
Fall is my favorite season because everything about it just breeds nostalgia. Walking through the chilly San Francisco winds makes me just want to get home as soon as possible, so that I can put on my warm fluffy socks and cuddle up to a cup of hot cocoa. The leaves changing, falling into splashes of reds and golds on the cement sidewalks take me back to the large backyard of my childhood home, where I used to rake up the giant leaves of the Live Oaks watching over me.
This nostalgia makes us crave comfort foods. Which is why I feel that around this time of year, the baking scene is filled with overly sweet and decadent treats. This is why I have yet to post a pumpkin recipe. With my trip to Miami coming up soon, maybe I don’t want to eat something that will go straight to my thighs.
So I thought of a way to incorporate all the flavors of fall into a baked treat that makes a healthier alternative to the overly decadent pumpkin cakes, pies, cookies and cheesecakes that seem to be closing in on us from every bakery, grocery store and food blog. Continue reading