Do you love pumpkin pie and swoon for cheesecake? Then I’m pretty sure you’re going to love these. Spiced pumpkin cheesecake batter (yum!) swirled into a gingered sour cream cheesecake batter (double yum!).

The buttery crust is made with oats, cinnamon and pecans. I could eat it all by itself, it is that good.

I’m going to keep this post short and sweet, I just wanted to share the pumpkin love with my fellow Canadians before Thanksgiving this weekend!*

To my American friends, you could make a turkey with the works and celebrate with us ‘nucks! No? Not happening? Okay, well I recommend you at least make pumpkin swirl cheesecake bars as a test-run for your own Thanksgiving…
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Tarte Tatin could be described as an upside-down apple pie, but that would be selling it short. Yes, it is an apple filling cooked with a crust on top, but it is so much more.

The apples are first pan-cooked in a butter-sugar caramel. Then a buttery crust is placed over the apples, and the whole deal is transferred to the oven.

When the finished tart is flipped, you have a perfectly crisp (never soggy!) crust, topped with soft apples bathed in caramel and their own sweet juices. It is heavenly.
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…with browned butter and crispy sage.

Okay, it happened. Rain jacket? Out of storage. September cold? Achoo! Uh huh. Pumpkin bandwagon? Jumped on.

I guess it’s really fall. I guess September happened. And October is probably going to happen no matter how hard I dig in my heels. And you know what? I think I’m okay with that.

In fact, I can’t really remember what I like so much about summer… Continue Reading »

Okay, so the calendar might say it is fall, but I’m going to retain my death grip on summer and continue enjoying the late summer bounty while others move on to pumpkin-y things and slow braises. I did warn you that I was planning to obsessively hoard all stone fruit till they rot off the tree, did I not? And even the rotting ones… I’m sure there’s still good bits…

I know. Obsession is unhealthy. Which is why I probably shouldn’t share that I was actually stomach-flippingly nervous about going to the farmer’s market yesterday.

What if there are no more peaches? What if they are gone? What if this is my last 2011 experience with the fruit that tastes like sunshine?

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Did I mention I am obsessed with tomatoes? Case in point: I can my own.

Yes, I spent a small … well… actually rather large-ish… fortune on organic, locally grown tomatoes. Twenty beautiful pounds of them. The reddest ones I’ve ever seen. Not a blemish in sight.

Perfect taut skin.

Heavy, round and firm.

Sweet and juicy.

Yes, we’re still talking about tomatoes, boys. Ahem.

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