We’ve been eating so much pumpkin and squash lately. They are so comforting and versatile, not to mention delicious, filling, and nutritious. They can be used to equal advantage in savory and sweet recipes, and are cheap and easy-to-find at this time of year.
Bring on the pumpkins!
pumpkin cake with chestnut creme filling, ooh la la! it just needs a candle
Today I made a pumpkin cake, and it isn’t just any cake. It is a birthday cake! It’s Chris’s birthday today, his 27th. Sadly, I’m not being that original–I actually made him a pumpkin cake for his birthday two years ago as well, before we were even an ‘item’. This one is a little different, though. That cake was iced, and this year I’ve chosen not to use icing, since neither one of us are crazy for it. Instead I’ve split the cake into two layers, and filled them with chestnut creme.
What could be more fall than a pumpkin and chestnut cake? Nothing comes to mind. Well, unless you feel like munching on autumn leaves, but I certainly don’t.
spreading the chestnut creme... yes, I cheated. It is pre-made, but very yum.
So, no recipe today. I have birthday matters to attend to. Recipe to follow, soon.
this is a mini heart cake, but there is also a big round one.
And finally, here is the birthday boy. He is a technical wizard, great Boggle player, soccer aficionado, and wonderful person, all around. He also designed this site!
Happy Birthday, Chris!
love,
meg
Tags: autumn, pumpkin/squash
