As you may be aware, Thanksgiving is this Thursday. In light of this, I’m releasing this week’s recipe post a couple days early. If you’re looking for another dessert for your Thanksgiving dinner, you’re in luck! This rum cake is a real crowd pleaser. I made it for a dinner party this past weekend, and there was none left at the end of the night (the uneaten cake was split between some of the party goers and taken home). Multiple slices were had and a new favorite was declared by some. In short, it was pretty popular.
Sorry for the delay today! Life got in the way a bit this week, so I hadn’t had the usual time to devote to writing. Fear not, though. Today I bring you Buffalo Bagel Chips! (Or at least the directions to make your own, I wasn’t planning on hand-delivering bagel chips to all my readers, though you are all lovely.) This week’s post was originally supposed to be about cinnamon pie, but that was a 2-day disaster, so bagel chips it is.
Last weekend, Josh and I went apple picking and came home with more apples than I care to admit (ok, I’ll admit it: approximately 25 pounds). In my defense, Jonagolds are my favorite cultivar apples and they seem to only ever be available for about 2 weeks a year. Since we were too late to pick any last year, I might have overcompensated juuuuust a bit this year. Three gallons of home-canned apple pie filling later, I still had more apples left than any normal person should eat in a week.
Sometimes you just don’t have all day to bake, but you still want to turn out awesome baked goods. As you might have guessed by now, I like to spend hours on end in the kitchen making things from scratch. That said, I also have a lazy streak. It’s not unusual for my Sunday bakeventures to start at 4:00 in the afternoon or later just because I couldn’t get myself in gear to bake before then.