Hey guys! I’ve got somethin’ real good for you today. It’s time to break out the cranberries, no they are not just for Thanksgiving, and make this pretty, tart, sweet, pound cake. If you love a good slice to go with your coffee, this recipe is for you! Plus it makes BEAUTIFUL gifts.

Hey guys! Today I’m revamping one of the oldest recipes on my blog, and it’s perfect for Thanksgiving. I absolutely love these Pumpkin Pie Crumb bars you guys. Not only are they a seriously great combo of flavors, but they give me another excuse to eat pie. I’m here for it.

Pumpkin pie or pecan pie? Why not both guys, I’m here to give it to you this year. This is a rich, creamy pumpkin pie topped with a sweet, crunchy, pecan pie layer. It’s the best of both worlds, and it’s everything you want in a fall pie. Make it for the holidays, make for a Saturday night.

Hey guys! In the spirit of pumpkin season, I’m doing a few great pumpkin recipes in the next few weeks, including this Pumpkin Sheet Cake frosted with the most amazing maple frosting.

Happy Sunday everyone! Today we’re talking about kettle corn.

Like, we buy kettle corn a bit more than we really should, but that stuff is crack. And anyways, I’ve never made it myself before, and I think I thought it was a bit more complicated than it really is. I actually decided to make it because I saw a rather short and easy looking recipe in the latest issue of Food Network Magazine.

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In the end, I changed their recipe a bit after a few batches, and I’ve got some really great tips to share with you all today to help make sure you get an awesome batch the first time around. It’s still really quite easy, and I almost wish I hadn’t figured this out tbh, the last thing I need is the ability to make this stuff anytime.

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Alright so first, let’s start with popping the corn. This recipe uses 1/2 cup yellow popcorn kernels, and you should end up with about 8 cups of popcorn. So, I’ve tried a lot of methods for popping corn, and really I always had issues with getting all the kernels to pop. After a lot of trial and error, I think Alton Brown’s method for popping is the best.

Basically, you do it on the stove with a large metal bowl. Make sure it’s heat safe of course, just a straight up metal bowl, no rubber bottoms. Throw in the kernels, the oil, and the salt, and cover it up with foil, poking a few holes in the top to vent. Place the bowl directly on your burner over medium heat, and use oven mitts to shake it for several minutes until the corn stops popping.

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And like, honestly, pop the corn however you want. But I think this method has been the most successful for me, and I think you’ll like it to. Here’s the video on how to do it.

So after the corn is popped, you wanna use a huge pot, probably the biggest you have because you need the room, and start sugaring it up. You need to keep things moving fairly constantly during this portion of the recipe, but trust me it’s worth it.

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Then once the sugar gets caramely, you just have to let it cool and enjoy. No joke, that’s it, and the whole thing takes about 30 minutes. You can have kettle corn in 30 minutes people.

Alright and anyways, I like it with cinnamon because it’s winter and cinnamon is warm and toasty and cozy. Optional though, it’s wonderful both ways. Make this one guys!

Cinnamon Kettle Corn

Servings 8 cups


  • 1/2 cup popcorn kernels
  • 3 tbs. canola oil
  • 1 1/2 tsp. salt
  • 3/4 cup sugar
  • 1 tsp. cinnamon


  1. Using your preferred method for popping corn, pop the kernels with the oil and salt. 

  2. Preheat a very large pot over medium heat. Transfer the popped corn into your preheated pot, and sprinkle in about 1/4 cup of sugar. Using a rubber spatula, stir the popcorn constantly until you notice the sugar starting to caramelize slightly. Sprinkle in another 1/4 cup of sugar, and continue the process. 

  3. When you sprinkle in the final 1/4 cup of sugar, add in the cinnamon as well. Continue to stir and let the sugar caramelize until it has reached a medium caramel color. Immediately remove from heat and pour onto a large sheet pan to cool. Enjoy! 

Hey guys! I hope you are all a few pounds heavier and happier after Thanksgiving- I know I am!

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Annnnd we’re onto Christmas, amirite? Actually if I’m being honest, I’ve had my tree up for several weeks already, and there were presents wrapped long before Thanksgiving. I love Christmas and the holiday season all together, so I’m all for early celebrations!

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This cake is so interesting to me, and it feels very wintery and Christmasy to me also- maybe because of the generous dusting of powdered sugar on top. It’s packs a strong almond flavor, and it’s kind of an interesting take on a coffee cake.

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First, you want to partially bake your cake so that it holds up with the meringue on top, and so that it will be finished cooking when the meringue is nice and toasty. Then, you spread a soft-peak-whipped meringue on top, and sprinkle sliced almonds all over. When you bake it, it will get all puffy and lightly toasty. Then, when it cools, the meringue settles down, and becomes a thin, crispy, sugary layer of goodness sitting atop a pretty cake.

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I’m into it tbh, it’s super easy, and really unique! I first heard about this as something called a Swedish Visiting Cake. I don’t know too many of the details about it, or what it’s supposed to be, but this seems fairly similar to the original concept!

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So anyways, I think let’s make this cake for visitors, let’s make it for breakfast, and let’s make it for desserts when company comes over for a cup of coffee. It’s winter, it’s holiday time, so I’ll just be over here baking, and I know you will be too!

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Almond Meringue Cake

Servings 8 slices


For the cake:

  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

For the meringue:

  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. almond extract
  • 3 tbs sliced almonds
  • 2-3 tbs. powdered sugar


For the cake:

  1. Preheat your oven to 350 degrees, and grease a tall 8 inch cake pan or spring form pan. If using a cake pan, insert a piece of parchment paper with flags up to help remove the cake. NOTE: IT IS VERY IMPORTANT THAT YOU USE A TALL PAN HERE! The meringue will puff, so you need the room!

  2. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs, vanilla extract, almond extract, and sour cream and beat until combined. Add in the flour, baking powder, and salt, and beat until smooth. The batter will be thick. 

  3. Spread evenly into your prepared pan. Bake for 15-18 minutes, or until the cake is puffed up and slightly golden. 

For the meringue:

  1. While the cake is baking, beat your egg whites until foamy. Add in the cream of tartar, and beat until you have stiff peaks. Very slowly, add in the sugar while beating. Then, beat in the salt and almond extract. You should have a glossy, medium/soft peak meringue. 

  2. Remove the cake from the oven, and carefully spread the meringue evenly over the top. Sprinkle with almonds. Return to the oven for an additional 30 minutes. The meringue will be puffy and lightly toasted. Cool completely, and dust with powdered sugar through a mesh sifter. Enjoy! 

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