Pumpkin Bread with Brown Butter Maple Glaze
This pumpkin bread almost didn’t happen. It was destined to be an utter failure. I messed up big time when I was executing what is actually a very straight-forward recipe. I’m willing to wage a bet that you too have made the same mistake I made when stirring together the ingredients for this awesome bread. I inadvertently omitted the baking soda. Yikes! Five minutes after placing the loaf pans into the oven, I took a peak to see how things were looking. Something seemed off. Call it baker’s intuition. I quickly realized that the only leavening agent I had added to the batter was egg, and with years of baking experience under my belt, I knew that couldn’t be right. In a panic, I rushed to my recipe and quickly scanned the list of ingredients. And there it was, staring right back at me in black in white – 1 1/2 teaspoons of baking soda. Continue reading
My incredibly talented daughter has grown to become quite a talented baker in her own right. She continues to blow me away with her creativity and skills as an artist, baker, and all around amazing person. I thought it was high time she share her talents here on the pages of Sifting Focus. Enjoy! 
I acquired a love of Pecan Pie at a very young age. I’m sure my first encounter must have been a slice following one of my family’s Thanksgiving meals. My grandmother was a fierce pie baker and is likely the person responsible for my first encounter. Over the years, I’ve eaten Pecan Pie in every possible form, be it a tart, tassie, cookie, or bar, every form except cake. When I happened upon this recipe in the Fall issue of 
As many of you have already headed full-force into Pumpkin Season, some of us (Moi), have one foot still firmly planted in the last few days of summer. Technically, summer doesn’t end until next Wednesday. And, given that the temps (I’m currently in KY) are well into the 80’s, frankly, it feels more like summer than Fall. So, for anyone with me on eeking out the last few days of summer, and for any of you who may still be harvesting the end of your zucchini crop, I have a cake for you! Honestly, this is a year-round cake. Zucchini is available pretty much all year long, and is a very accessible vegetable. 
I have been so absent here on the blog, and my apologies to all. Life has been crazy busy, and with so many good things happening. One very exciting piece of news will have to wait for an upcoming post (no, I wasn’t offered a cookbook deal) but for now I will share the most exciting thing happening at the moment.