I have been making this cake for years and it has never let me down. It’s tender and moist, with rich chocolate flavor, bolstered by freshly brewed coffee in the batter. I have never once had trouble getting the layers out of the pans or assembling this cake. The frosting is excellent, a beautiful milk chocolate color, and not too sweet.
When I get home from working in the kitchen, I’m eager to wash off the food smells and get off my feet. And then the last thing I want to do is cook. I crave something simple and low-maintenance with a little bit of comfort thrown in.
As we experienced our first light snowfall of the year this week, I find myself not even remotely prepared to let go of fall. In Alaska, it’s so impossibly brief, particularly for my love of fall food. Fall flavors are my favorite flavors of the year.
For years I have searched for the ideal peanut butter blondie recipe. After many failed attempts, I had given up trying, thinking that the peanut butter blondies I was envisioning in my head were impossible to achieve.
In an ode to September and fall colors, I’ve made some of Bobby Flay’s sautéed cider apples from his cookbook “Brunch at Bobby’s.” Tart Granny Smith apples, simmered in apple cider spiced with cinnamon sticks, until they are tender and glazed in a syrupy, buttery sauce.