For dessert, naturally, I made pumpkin pie. Well, pumpkin pie and pumpkin pie cups. I used the most traditional, all-American recipe for pumpkin pie that I could find, the one from traditional, all-American Betty Crocker. It is smooth and custardy, with a mild pumpkin flavor enhanced with cinnamon, ginger and cloves. I baked it in my favorite flaky homemade crust. You could always use a refrigerated or frozen crust, I suppose, but it’s Thanksgiving. Do it up right. […]

The Noodle Exchange Over at the Morocco pavilion, Tangerine Cafe: Flavors of the Medina reopened for the festival as a new festival booth and this brought me my new favorite sweet treat: the Pistachio Cake. The Pistachio Cake is filled with cinnamon pastry cream and candied walnuts. The cake is light, fluffy, and perfect for a hot day. On top of this cake is a decorative piece of white chocolate that is absolutely gorgeous. It looks like a tile you’d find […]