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I've been making Pam Anderson's recipe for silky pumpkin pie for about six years now. It's in her book CookSmart. There's no sugar added, but it uses both sweetened condensed milk and evaporated milk. You heat a can of pumpkin puree with spices, and whisk in a can each of evaporated milk and condensed milk. You add the heated pumpkin milk mix to two eggs plus two egg yolks in a blender - tempering, of course - and blend until smooth. The first couple of times I made it, I ended up with more filling than crust, but not quite enough for two pies, and I filled ramekins with the excess and baked them along side the pie in a water bath. I liked the little ones so much that the past few years, I've left the crust out entirely and baked a full pie in a ceramic tart pan along side four ramekins in a water bath. It's more of a pumpkin custard - wonderfully creamy and light.

Learned this trick from the Test Kitchen - add a liitle buttermilk to the seasoned flour mixture before breading. You want a bit of texture to add crunch. Fantastic every time.

Looks wonderful! I do something similar but with maple syrup instead of sugar and red chili flakes - no cumin or cilantro.

I tried one last week and was pleasantly surprised, but maybe the barista was a little more skilled. While I won't go out of my way to get one again, I have taken to making them at home with my own loose leaf tea blends and steamed milk. I never thought about adding hot milk to tea, but it really mellows the tea without cooling the drink too much.

Every summer when I visited, my aunt would make deep fried balls of dough with powdered sugar, called zeppolis.

I made them once for my husband and I - we devoured them and spent the rest of the evening in a near coma. I am not allowed to make them anymore.

Some college kids in Miami opened The Cereal Bowl across from UM. You can actually add things like Snow Caps and Marshmallow Fluff to Frosted Flakes. I'm slipping into a diabetic coma just thinking about it...

But I agree with PerkyMac - Lemons. Yum!

Wow. That looks really lovely. Not too sweet, and with the herbal bite of absinthe to balance the grenadine. Definitely one to try soon.

I am an unabashed lover of milk chocolate. Oh, I know the dark stuff is good for you, and it's pretty tasty, too, but nothing compares to the way milk chocolate melts on your tongue.