Warm & Fuzzy Baked Oatmeal
Ever since I was a kid, I have loved oatmeal and I’m not talking about that processed, over-sugared cardboard that comes in the little store-bought packets. I’m talking real oatmeal–precious rolled oats that require real cooking. Friends hate to be around me when I eat oatmeal because I like the stuff so thick you can stand a spoon upright in it–and, yes, I do an actual spoon test–and most people think that’s gross. This recipe is perfect for cooler weather and, of course, you know how much I love cold weather. Oh, you had no idea, you say? ...
Read MoreSeason’s Eatings: Pumpkin Pudding
Lately, all of my cooking has been in preparation for and celebration of autumn. From soups to squash, my kitchen has been filled with the warm, fragrant scents of seasonal cooking and–while savory dishes are great–a little dessert never hurt anyone. And, really, who can resist the familiar, comforting taste of pumpkin? This recipe has all the elements of a holiday pumpkin pie but takes far less time–a total win-win. Pumpkin Pudding with Cinnamon Whipped Cream 1 15-oz. can pure pumpkin (not pumpkin pie filling) 3 c. heavy whipping cream ½ c. plus 3 tbsp. white...
Read MoreWho is The Palate Princess?
Iris McCarthy is a food writer and author of the popular book Food Lovers' Guide to Philadelphia. This website is where she gets to sound off on all things culinary.