The simple white royal icing design for these Gingerbread Trees and Snowflake cookies really stands out against the brown of the gingerbread. They’re stunning AND delicious!!
I don’t actually remember the when the lightbulb moment hit to mix my used coffee grounds with my favorite facial cleanser as my daily exfoliant, but since I’ve been using it my skin feels softer and I believe my pores are less noticeable.
The idea for the coconut oil moisturizer came shortly thereafter. It’s a mix of coconut oil, my favorite moisturizer (to keep the oil from solidifying too much) and some cinnamon and orange essential oils for a lovely and lingering Christmasy fragrance.
I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I’d rewritten and remade my great grandmother’s recipe for Fence Cake (aka applesauce cake).
Since the cookie crust for great grandma Patterson’s Fence Cake is ‘almost’ my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.
I’m updating this recipe post for my Great Grandma’s Old-Fashioned Applesauce Cake (aka Fence Cake), which I originally published back in June of 2011. The recipe remains the same but the photos are new, and this post now features a printable recipe card feature along with the nutritional information.
You guys, it’s apple season! Can you feel the slight chill in the air and the warm scent of cinnamon that is just about everywhere? Yeah, me either but I’m hopeful that it will happen soon. Even though it’s September, today in Illinois where I live the temperatures are supposed to be in the 90’s with a heat index in the 100’s. UGH! Oh well. Since there’s nothing I can do about the outside temperatures, I might as well make it feel like fall on the inside and cook up a batch of Slow Cooker Homestyle Apple Pear Sauce with Amaretto.