Oh happy days that it's truly fall around here. The mountain is red and gold and russet, the skies are deep blue, and the apples are at their best. Still, it's hard to believe that Thanksgiving is only few weeks away . . . and after that (Yikes!) Christmas, New Year's Eve, and a whole new calendar.
Today's Weekend Cooking post is brought to you by the mad saver (that would be me). As I wrote a few months ago, I often use Evernote to save links to websites I'm sure I'm going to revisit so I can try out some recipes or print out a few tips.
Ha! We all know how this ends. Good intentions and all that. Maybe I'll change my ways in 2017. (Don't laugh.)
The good news? Just because I don't remember to check out my saved links, doesn't mean you can't explore them for yourself. Enjoy.
- Have Your Cake and Pie Too with the Glorious "Piecaken": If House Beautiful says it's a thing, I guess it is. Yet, the thought of this layered dessert (three pies baked in a cake) has me cringing. I'm just saying no, even though some of the Instagram photos are pretty impressive.
- This 10-Minute Cookie Machine Is Going to Be a Baked Good Game Changer: My first thought was, Huh? But after I read about this Kickstarter project on Refinery 29, I began to change my mind. Although the gadget isn't for me, it would make an awesome gift for anyone living with restricted cooking facilities or maybe even physical limitations. Perfect for a college dorm!
- Grab-and-Go Quick Breakfast Recipes: Breakfast is one of my trouble spots. I get so tired of switching between oatmeal and eggs. Thank you Cooking Light for putting together these recipes. Despite the fact some of the meals don't look very "go" friendly, I see several I want to try.
- What's Up with the Cookbook Industry These Days?: Have tablets and Pinterest sent the printed cookbook into decline? The Los Angeles Times gives us the inside scoop on the state of the industry.
- An Archive of 3,000 Vintage Cookbooks Lets You Travel Back Through Culinary Time: Talking about cookbooks, check out this amazing site, which is a haven for cookbook lovers and food history buffs. The archive is maintained by the Open Culture Project and is freely available to the public. Discovery credit and many, many thanks go to Jill from Rhapsody in Books.
- How to "Wash" Your Cast-Iron Skillet: Do you use soap when you wash your un-enameled cast iron? I know cooks have strong feelings about the proper way to care for these workhorses of the kitchen, and the soap issue is a biggie. Here's what food magazine Bon Appetit has to say about it.