Pumpkin Bread – Mini Post #4

I made this bread using half pumpkin and half pureed sweet potato because it was what I had on hand.  This moist and sweet quick bread was delicious.  I’m sure it would be equally good with all pumpkin or with another winter squash substituted (I’ve also made breads with acorn and butternut squash). In my cookbook this recipe was labeled as “spiced” pumpkin bread, and while I thought the amount of spice was perfect I’d recommend increasing the spices if you want something with a more pronounced spice flavor.

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Russian Tea Cakes – Mini Post #3

These are my Mom’s favorite cookie and I recently shipped her a batch for her birthday.  These cookies go by several names – you might know them as Mexican Wedding Cookies or Walnut Snowballs – but they are all the same basic recipe.  I’ve made these with many different varieties of nuts depending on what I happen to have in my freezer and they’ve always tasted delicious.

Packed and ready to go

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Baklava Bites – Mini Post #2

I recently tried baklava for the first time, and decided I’d like to try and make it at home.  I chose this recipe because it made a small quantity and the bite size portions seemed a bit more appropriate for a weeknight dessert.  The recipe is really good, but I only got 16 baklava bites – not 24.  You can substitute any nuts and dried fruit you prefer.  I used hazelnuts and dried pineapple.

This recipe tastes best the day its made.

Printable recipe at Food Network

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