It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices


      3/4 cup chopped pecans


      1 1/2 cups firmly packed brown sugar


      1/3 cup butter, softened


      2 eggs


      1 cup cooked persimmon


      1 teaspoon vanilla


      2 3/4 cups all purpose flour


      3/4 cup milk


      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder


      1 heaping teaspoon pumpkin pie spice


    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Thank you Terri ( of The Freshman Cook) for hosting this month.

This month’s featured chef for I Heart Cooking Clubs was Ellie Krieger.  Over the last five years or so I have made a lot of Ellie Krieger’s recipes.  I started with Craving Ellie in my Belly.  By the time it was over I was with Eating with Ellie with three of my foodie friends.  IHCC  featured Ellie for 6 months from October 5th 2015 to April 3rd 2016.  That’s a lot of Ellie.  I don’t think I will ever get tired of cooking with Ellie.

I needed something quick and tasty the other night since I was completely out of sweet treats. Last fall Eating with Ellie made mini pumpkin ‘jar cakes’ and I missed out on it.  Every one said it was good so I wanted to try them.


The first one I made wasn’t sweet enough.  I didn’t want to up the calorie count {Ellie would be upset if I did!} so I added a tad of stevia to the next one.  Better!  The extra sweetness brought out the spices and pumpkin flavors.

Topped with a little whipped cream it was the perfect sweet treat.

The recipe is on page 291 of Ellie’s Weeknight Wonders.  {Or find it HERE}

For more Ellie – I Heart Cooking Clubs.


LEMON!!  Tart! and sweet if made into a lovely loaf.  Like this one from Colorado Farmers’ Market Cookbook – my book of choice for October’s Cook Book Countdown.  This Very Lemon Loaf is just that VERY lemon!  3 Tbl of lemon zest mixed with 1 1/2 tsp lemon oil and soaked in a lemon glaze.  JUST RIGHT!  I usually cannot get enough lemon flavor into a cake, but this recipe from Maggie McCullough’s Bakery and Cafe was perfect!


I made a simple lemon glaze for the top because you can NEVER have too much lemon.  I love that you can see the little pieces of lemon zest in the cake.  Moist.  Lemony.


The recipe is on page 167.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Summer means peaches in the Deep South.  Sweet.  Run down your arm juicy.  Full of summer flavor.  Peaches are just good.  Except now it’s fall and the GOOD peaches are all gone.  When Gaye chose It’s Peachy for our weekly theme I was a little discombobulated because there are no good peaches now.  Then I remembered – Gaye is ‘down under’ and their season may just be starting.  Bring out the frozen peaches – almost as good… for baking anyway.


Good enough for Ellie’s Peach Cobbler.

While I like the idea of using frozen peaches it just isn’t the same.  They lacked the sweetness of fresh, ripe peaches.  I would add a little more brown sugar to these because it wasn’t very sweet.

This was okay but there were too many things we didn’t like about it  – the crust.  the lack of sweetness which meant lack of taste.  Sorry, Ellie.  Not a hit.

The recipe is from Comfort Food Fix – page 278.

Check out more Peachy-ness on Eating with Ellie.

How did it get to be OCTOBER?  Yes, I know, it follows September but it seems like we just started August!  Whew!

But October is good.  Cooler temps in the Southern US.  Soup time is around the corner.  Lots of different veggies from the fall/winter garden.  And a new cookbook for Cookbook Countdown!

In early 2003 my beautiful daughter traveled to Colorado.  She brought back some souvenirs – one of which was book

and while I wandered through it and marked recipes I never really got around to using it.  Thanks to Cookbook Countdown I am about to remedy that situation.  Starting with a dessert!  Eat dessert first, right?

Pear Crisp.JPG

Creamy Pear Pie Crunch

This was delicious.  Not a pie exactly because it doesn’t have a bottom crust but not a crisp either – according to Ela of Ela’s Family Farm.

I chose this recipe because of the pear trees in the backyard.  I made this right before the season for picking ended so I could use fresh pears but it would be just as good with our canned pears.


3/4 cup sugar
1 Tbs. corn starch
1/4  1/2 tsp. cinnamon
1/8 tsp. nutmeg (optional)
1/8 tsp. salt
1/2 cup cream
1 Tbs. lemon juice
2 1/2 cups pears, cored and sliced


1/2 cup butter – melted
1 – 1 1/2 cup brown sugar
1 cup flour {I used 1/2 AP and 1/2 WWF}
1 cup oatmeal
1/4 tsp. baking powder

Mix together the sugar, corn starch, cinnamon, nutmeg and salt a bowl. Add cream, lemon juice and pears, mixing well. Pour into greased 8″ x 8″ pan.

Mix crust ingredients together and sprinkle over pear mixture.

Bake at 425 degrees for 30-35 minutes.

The recipe is on page 182 of Colorado Farmers’ Market Cookbook.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Today is the first day of FALL!!  That means we can now transition into pumpkin and spice, winter squash, sweet potatoes, warm casseroles, and hearty soups.  ‘Bout time!!!  I am really tired of hot weather but it lingers on here in the south.  Maybe the fragrance of fall flavors will make us feel better about that 100 degree Heat Index!

I started slow with a nice spicy Pumpkin Bread from Alton Brown’s Good Eats:  The Early Years.


The cake was moist and dense and full of cinnamon flavor.  It got better as the days went by and the flavors melded together.  YUM!

10 oz all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
12 oz  sugar {I subbed in Splenda for about 1/2  sugar and added a heaping tsp of  bulk Stevia}
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 lb fresh pumpkin peelded, seeded, cut into chunks
4 oz toasted hulled pumpkin seeds

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

You can find basically the same recipe HERE.


I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

…a creative cook. Someone who loves to create good food for her family. Someone who started a blog because she wanted to share her requested recipes with family and friends. LYNSEY!  Of LynseyLou’s who is making our days delicious!!  And she did.  

Lynsey started blogging in 2008 because she was simply inspired by another blogger.  And, it was her way of sharing her recipes with the friends and family who asked for them.  Lynsey, that’s the same reason I blog.  Keep on, Lynsey.  You have some darn good stuff on LynseyLou’s.

So many good things that, as usual, it was hard to pick just one.  So I went with …

DINNER:  p1090652

Spicy Sausage Casserole

Which everyone in the family loved.  Rotini pasta mixed with sausage, lots of cheese, Rotel tomatoes, and onions.  While Lynsey used turkey sausage I used a local smoked sausage.  It was delicious!

A couple of nights later I needed a good filling side:


Sweet Potato Wedges

Roasted in the melted butter and cinnamon.  Perfect.  I am a big fan of sweet potatoes and always stock up when they are in season.  These will definitely see their way into the oven again.

And I saved the best for last:  DESSERT!


Peanut Butter Pie

Which The Man said was the best PB pie he had ever had.  {Thank you, Lynsey!}

Forgive the drizzle on top – it came out way faster than I expected.  But it’s the taste that counts, right?

  • 2 Cups heavy whipping cream, divided
  • 2 Tbsp sugar
  • 8 Oz (1 bar) cream cheese, room temperature
  • 1 1/2 Cups peanut butter (crunchy or smooth)
  • 1 Cup confectioner’s sugar
  • 1 Graham cracker crust, homemade or store bought
  • 1/4 Cup semi sweet chocolate

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form.  Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined.  Gradually add confectioner’s sugar and beat until incorporated.  Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy.  Gently fold the whipping cream into the peanut butter mixture.  Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted.  Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form.  Spoon the whipped cream onto the center of the pie.  Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set     {adapted by Lynsey from Paula Deen}

Lynsey was my assignment for Secret Recipe Club.

Were there more recipes from Lynsey I wanted to try?  You Betcha! But I had to choose just a couple for SRC.  The hardest part of being a member is choosing.  The fun part is discovering new bloggers and their wonderful, tasty recipes.  There is more from The Secret Recipe this month.  Just follow the frog!

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