The ever-popular Halloween candy presented the perfect inspiration for a fondant layer cake. I knew that I could use basic food coloring and get perfectly colored candy corn layers. This time I wanted to see if I could achieve a similar result with natural dyes.
I made this African Peanut Stew to celebrate Africa Day yesterday. Variations of the stew can be found throughout West Africa. This version has edamame which offers a healthy dose of protein along with other nutrients but you can also add meat if you would like.
The following recipe provides a basic outline of Thai Chicken Curry but you can adjust the quantity of the ingredients according to your taste. Alter the spice with the chiles, the salt with the fish sauce, and the flavor and color with the curry paste.
Adding sweet potato or pumpkin purée to your buttermilk pancakes is a great way to sneak veggies and vitamins into your family's breakfast. You can make the pancakes any time of year but they are especially comforting during the autumn and winter months.
Nothing screams the arrival of autumn like the smell of pumpkin bread permeating the house. This year, I had a freezer full of homemade puréed baby foods (zucchini, sweet potato, summer squash and yams) that my son would no longer eat. Not wanting to waste the purées and wanting my son to eat his veggies, I decided to change tactics and turn the baby food into a sweet bread. Each time I've made this bread it has been moist and full of a rich, nutty, spicy autumn flavor.