Week 5, Nov. 3

It's starting to snow outside, a very fine icy dust falling from the sky, and I'm grateful to be inside, staying nice and toasty with both ovens baking cakes and the smell of spices and pumpkin wafting throughout the house.  Those autumn flavors help to remind me it's only fall, and hopefully winter will stay away for a bit longer (even if it is snowing already!).

Pumpkins have done very well in the Basin this year, and I was the lucky recipient of several that are perfect for baking into pies, cakes, and other goodies.  CSB members will each receive a sheet-style Pumpkin Spice Cake, made with local pumpkins from Adams Produce in Klamath Falls.  These cakes are whole grain (flour from Bob's Red Mill in Milwaukie, OR) and are topped with a light icing made from fromage blanc.  They're finished with a touch of toasted pecans.

Fromage blanc is a cream-style cheese made from whole milk instead of straight cream.  It's lighter and a little tangier than regular cream cheese, and is wonderful for eating on bagels, spreading on toast or veggies, or using in recipes.  I especially like it in icing, and it compliments the spices in today's cakes perfectly.  I culture it myself and hang it to drain for hours until it's the right consistency.  It's the perfect example of slow food, and I'm so glad to be able to share it with CSB members.

These cakes are presented in bake-and-take containers that should make storage and serving easy.  Keep them refrigerated, and you may freeze them until needed, if desired.  They should defrost perfectly for a moist treat to be enjoyed later on.  This cake also goes very well alongside a piping hot cup of chai or a glass of eggnog.  Enjoy!