Hello and welcome to A Newsletter! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that:
Hello and happy Friday to all. As promised earlier this week, here is a really lovely Brown Butter Pumpkin Cake, one that I would suggest to anyone who thinks they can’t bake or aren’t otherwise good at it. It’s a pretty forgiving, straight-forward recipe that doesn’t require you to plug anything in, plus, is delicious enough to make even the most fall-agnostic among us enjoy themselves. Sometimes, we all just need a little treat.
If you already own Sweet Enough, great news: this recipe is in the book and you don’t need to pay for this newsletter. If you don’t own Sweet Enough because you think “I don’t know if a whole baking book is for me,” (it is!) but the idea of a lightly spiced, not-too-sweet, slightly spongy but somehow delightfully dense pumpkin cake turns you on, you can become a paying subscriber for the month (or the year) and get access to this recipe (commitment-phobic, I get it).
Thank you to everyone who’s already a paid subscriber, I have a lot of good things planned for you for the HOLIDAY SEASON, including but not limited to new recipes, menus, hotlines, ADVICE and real-time blogging of how to host a ham party at 7.5 months pregnant.
And next week, I have a chili recipe, something I’ve shockingly never done until it was requested by Max and I happened to have a hunk of meat in the freezer begging to be long-simmered with tomato, spices and yes, beans. Despite chili “not being my thing,” I shocked myself when I discovered…it might be?
Because I care, know that I’ve given you a recipe for it TWO WAYS— while I’ll always push for the long braise of a cut up chuck roast and dried legumes, I know sometimes you yearn for the quick efficiency of ground beef and canned beans. See you then.