Starting off the day with a little Beethoven. I give you Ode to Joy.
Whew. What a week. Don’t know about everyone else, but I’m worn to a frazzle just trying to keep up with the roller coaster of news and insanity.
That crisp Fall feeling is in the air.
Which can only mean one thing: fresh cranberries will be arriving in the stores soon and I can whip out my tattered 3×5 recipe card for Cranberry-Apple Coffee Cake. I buy extra cranberries every year to freeze in 1 1/2 cup batches just to pull them out for this coffeecake and muffins throughout the year. But, alas, I’m out and must wait for the newest round of ripe cranberries to arrive in our local store.
I’m going to freeze more this year. A lot more.
Because I was mean last week and mentioned the chocolate cinnamon bread pudding that I like to make as a treat, I thought I’d share the recipe with everyone. (And mention that I just use those little semi-sweet mini-chips instead of chopping up the chocolate, so I get the smooth, gooey chocolate flavor all through the pudding without having to do the work for it. You can thank me later.)
How are things with you? Pour another cuppa coffee and pull up a chair…