First Day of Fall Equals Cake

Perhaps you're wondering how the first day of fall automatically equates with cake? Well, I'd be happy to tell you.

Despite the fact that I'm now middle aged and would be horrified at even the mention of a bikini, out of habit I've always dreaded fattening food in summer. It is sort of a habitual guilt left over from my beach babe days. So, the first day of fall is a day of freedom for me and I like to indulge in a sinfully delicious home baked cake.

Fall Spiced Devil's Food Cake with Chocolate Ganache

The first slice of heaven

This cake is very moist, super rich and absolutely delicious. A hint of cinnamon and nutmeg give the chocolate a cut of spiciness that gives another layer of flavor. In this one, I put a thin coating of my home-made strawberry jam between the layers with more ganache to hold it in place.

Recipe - Lonely Squash Boogie

There is a time in the garden when summer harvests are just beginning and spring harvests are winding down when there just doesn't seem to be enough of any one thing to do much with.

Maybe there's not enough to can or dehydrate or even to make a decent sized pan of whatever your favorite dish is of any one veggie. If you're at all like me, you get terribly tired of sauteed veggie medley after a while.

This dish is a delightful surprise when you're in that bind. It is easy, fast, hearty but not heavy and with a simple flavor profile that doesn't require a lot of brain power after a hard day to enjoy.

Ingredients:

Equal parts sliced zucchini, yellow squash and scallop squash

For each set of one each of the squashes inlude:

1 sliced carrot

1/2 chopped chicken breast without skin or bones

1 immature leek and/or early onion

Enough olive oil to coat

1/2 cup shredded cheese (I used 4 cheese blend)

1/4 cup italian bread crumbs

Fresh cracked pepper and sea salt to taste

Preparation:

Slice up the squash, carrots, onions (leeks) and chicken and toss with olive oil in glass oven proof pan to coat. I used approximately 1.5 tbsp of olive oil but I like it light. Then further toss it with the shredded cheese and bread crumbs. Bake in 350 deg F oven for about 30 minutes. Veggies should be nice and firm still, but cooked enough for flavor to release.