#fall recipe

For: Prosperity and good finances

Servings: 12–14 | Prep Time: 20 mins | Bake Time: 60 mins | Cool Time: 1 hr

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Ingredients

🎃 For the Pumpkin Bundt Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

1 cup pumpkin purée (not pie filling)

1 cup granulated sugar

½ cup brown sugar

3 large eggs

¾ cup vegetable oil (or melted butter)

½ cup whole milk (or half-and-half for richness)

2 tsp vanilla extract

🍁 For the Maple Glaze:

1 cup powdered sugar

3 tbsp pure maple syrup

1 tbsp milk or cream (adjust for desired consistency)

½ tsp vanilla extract

Pinch of salt

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Instructions

Step 1 — Prep the Pan

1. Preheat oven to 350°F (175°C).

2. Grease a 10-cup Bundt pan thoroughly with butter or baking spray.

3. Lightly dust with flour to prevent sticking.

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Step 2 — Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

2. Set aside.

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Step 3 — Make the Wet Mixture

1. In a large mixing bowl, whisk pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and creamy.

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Step 4 — Combine & Bake

1. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.

2. Pour batter evenly into the prepared Bundt pan.

3. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

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Step 5 — Make the Maple Glaze

1. In a bowl, whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth and pourable.

2. Adjust thickness with more milk if needed.

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Step 6 — Glaze & Garnish

1. Once the cake is completely cooled, drizzle the glaze generously over the top.

2. Optional garnish ideas:

Sprinkle with toasted pecans

Dust lightly with cinnamon

Add edible gold glitter for an extra touch

Comfort Soup

I've made myself soup for breakfast, and it is so tasty (it's soup season)!

Ingredients:

3 tablespoons olive oil

3 white onions

3 carrots

3 cloves garlic

2 baking potatoes

2 stock cubes (I used chicken)

500ml boiling water

1 tablespoon ground black pepper

1 teaspoon ground turmeric

½ teaspoon ground ginger

Crispbread, crackers or bread rolls to have on the side

Dice and sautée three white onions in olive oil.

Then dice and add: two baking potatoes; three carrots; three cloves of garlic; two chicken stock cubes.

Add about 500ml boiling water (cold if using a soup blender), 1 tablespoon ground black pepper, 1 teaspoon ground tumeric, ½ teaspoon ground ginger.

Blend and then cook (on a hob, medium heat, but I used a soup blender so it's automated) for 25 minutes, blended again, to make about three helpings.

Very cosy and warming for a day when I'm not feeling 100% well, and full of good stuff.

Can be made vegetarian or even vegan, with vegetable stock cubes :)

Pumpkin is autumn’s unofficial mascot - earthy, vibrant, and perfectly timed for the seasonal shift. Harvested late August to October, it’s ideal for baking thanks to its natural sweetness and dense texture. Rich in beta-carotene, it mirrors the changing leaves and pairs beautifully with warming spices. Locally grown pumpkins are at peak flavour now - sweet, firm, and nutrient-rich - turning any bake into a seasonal ritual.

FUCK AROUND N FIND OUT

lovely vegan collard greens base with butter thyme honey potatoes, a side of brûlée’d butternut squash, and topped with fried lemon pepper tofu with a smoky seitan crumble. Oh and a creamy cauliflower dill dressing on the potatoes topped with chives.