Whitney Donohue

I know I’ve talked about Bountiful Baskets before, so I won’t really go into the details much. Suffice to say that cauliflower makes a fairly regular appearance in the baskets, which is good, because I love cauliflower. My favorite way is roasted. It is super easy and super yummy. However, I had two heads of cauliflower in my fridge this week, so it was time for an experiment. I’ve been aching to try a tagine, and while I don’t have a tagine pot, the idea of braising my food slowly is appealing. That said, I don’t think this can truly be called a tagine, but since I don’t know what…

Have I ever told you how much I love Kristan at Confessions of a Cookbook Queen? She is an amazing baker and blogger, and it seems like so often we are on the same page on flavors. She recently posted a recipe for an Apple Cider Spice Cake, the flavors of which, just spoke to me. 😉 Since it’s October, we’ve all been craving Fall flavors. My son’s birthday is in October, and he told me yesterday that means that he craves pumpkin year round, but the craving intensifies in October and November. To satisfy that craving, I made him pumpkin pies for his birthday. But since he also needs…

When fall rolls around, I start thinking about cooler weather and soup. Since I live in the desert southwest, though, soup weather generally doesn’t come around until the end of October. This year, though, we’ve had an abundance of rain and cooler weather, which, by the way, is making me question exactly how global warming works. Anyway – fall packs are on the offerings for Bountiful Baskets, and some great pumpkins have been included in the packs. This is exciting to me, because when I look at pumpkins, I see food (not really a Halloween type of girl, here). And soup is at the top of my list! First stop…

Many people look at a pumpkin and think “Jack-O-Lantern”. That’s fine, especially if you’re crazy about Halloween. But when I look at a pumpkin, I think “Food!”, and when my son looks at a pumpkin, he thinks “PIE!!!” I started cooking and pureeing my own pumpkins years ago, and I actually prefer it to canned pumpkin (although that will work in a pinch). I roast up my pumpkins, pretty much as shown in the video from Heartland Trails shown below, and I freeze it in 2-cup increments. That works out to be about the same amount of pumpkin found in the small can at the local supermarket. The basic directions:…