A Newsy Letter about carrot cake cupcakes, cranberry buckle, pumpkin banana bread, and an extremely cool TV situation that I hope you will watch . . .
Hello everyone. Hope September is treating you all well – although honestly it is not feeling vey autumnal over here in NYC . . . also, apologies for skipping last week’s letter. Labor Day had me all turned upside down, plus there was a trip to Minneapolis pre-Labor Day for some EXTREMELY fun and uber exciting times (but alas I am not permitted to share all that with you . . . YET) and an incredible TV opportunity post-Labor Day that I am eager to share!! So here we go . . .
I am thrilled to announce that I am going to be on CBS’s Saturday morning weekend show, The Dish, this coming up Saturday, the 17th. Unfortunately, I don’t have an exact time yet, but I think the show might air at 7:00am on the East Coast, at least. The wonderful Nancy Chen, pictured here in my kitchen, along with a small crew, came to my home in CT last week and we all made some literal snackable magic together. Hope you all will check it out and I will be sharing a link in the next newsletter, in the CRAZY off-chance you miss it live . . .
In other news, the recipe for Nonnie’s Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting from Snackable Bakes is available for your baking pleasure. It’s actually been available for a while, but I wasn’t sure you’d all be feeling very carrot-y until now. The recipe calls for grating the carrots finely and yes, I’d be thrilled if you used your Microplane – which can be a little tedious (and not very snackable) I know. But the texture that finely carrots add to these cups is kind of awesome and I would not want you to miss out.
And I’m thinking that if you are okay with carrot baking right about now, you might also be okay with cranberry baking, particularly if you are making my (easy) Cranberry Vanilla Breakfast Buckle from Snackable Bakes. A buckle, for those not in the know, is a fruit-filled coffee cake and it gets its name from the way the cake buckles over the fruit, as it bakes. Cranberries might still be a little hard to find in the grocery store right now, but I am staring to see them, so hope you are too.
Finally, if you can handle carrots and cranberries, I am 100% certain you can handle pumpkin too, particularly if it is combined with bananas and pecans. My Pumpkin Banana Bread with Toasty Pecans is my latest for Food52 and it is easy-peasy, divine, and last for days on the counter – but, yes, you’re right: you will never find out how long it lasts, because it will likely disappear on the day you make it. And if you did not know that pumpkin and bananas were a match made in heaven, well, now you do.
Okay, peeps – that’s it for this letter. See you in two weeks!