All Posts By: NANCY DeLUCIA REAL

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Active prep time: 30 minutes
Inactive prep time (baking): 40 to 45 minutes
Makes: One Bundt Cake (10 to 12 servings)

This cake’s stripes and marbled pattern reminds me of zebras! To create this cake, I was inspired by the Pumpkin Spice Latte Cake recipe featured in the Better Homes & Gardens Fall Recipes 2025 issue.

With my added chocolate glaze recipe, this cake is simultaneously rich, light and delicious. And since pumpkin is seasonal, I like making this cake in November and December (for Thanksgiving and/or Christmas). Enjoy!

INGREDIENTS & SUPPLIES:
One 12-cup Bundt baking pan
2 tablespoons espresso coffee powder
2 tablespoons water
3/4 cup evaporated milk
2-1/4 cups flour
1/4 cup plus 1 teaspoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1-1/4 cups granulated sugar
1/2 cup butter, room temperature
1-1/4 cups canned pureed pumpkin
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
1/3 cup vegetable oil
3 tablespoons unsweetened cocoa powder

DIRECTIONS FOR PREPARING CAKE BATTERS:
1. Position an oven rack at center of oven; preheat oven to 350°F.

2. Using vegetable oil, grease the Bundt pan and then lightly flour it, shaking off excess flour. Set pan aside.

3. In a 2-cup bowl, mix together the espresso powder and water. If it is too thick and dry, add 1 to 2 tablespoons of the evaporated milk. It should be consistency of syrup. Set aside.

4. In a medium bowl, combine the flour, cornstarch, spices and salt. Sift the mixture into another medium bowl; set aside.

5. In a stand mixer or, alternatively in a large mixing bowl and using a hand mixer, beat the sugar and butter until light and fluffy.

6. Add the pureed pumpkin, 2 eggs and 2 egg whites, vanilla and oil.

7. Beat on low until mixture is uniform.

8. Next, alternatively add the flour mixture and remaining evaporated milk.

9. Transfer half the batter to a medium bowl.

10. Add the espresso mixture and cocoa powder to the transferred batter. Mix gently until batter is uniform.

DIRECTIONS FOR FILLING BUNDT PAN & BAKING THE CAKE:

1. Add 2 tablespoons of pumpkin (orange colored) batter to the prepared Bundt pan.

2. Add 2 tablespoons of cocoa-spice batter next to pumpkin batter in Bundt pan.

3. Follow this alternating method of adding both batters to pan.

4. For the second layer over the top layer of batters, alternate colors over each other, always adding 2 tablespoons at a time.

5. Place the filled Bundt pan on oven rack positioned at center of oven.

6. Bake the cake for 40 minutes. After 40 minutes, place pointed edge of knife in middle of batter. If knife comes out dry, the cake is done. If not, bake the cake for an additional 5 minutes.

7. After 5 minutes test the cake once more. It should be done. If not, bake for 5 more minutes & test again.

8.Transfer cake to a trivet or a board on kitchen counter. Let cake cool in its pan for 10 minutes.

9. After 10 minutes, using a small knife, gently loosen sides of cake from pan.

10. Place a serving platter over Bundt pan and, firmly grasping pan and platter with both hands, make a quick flip to invert cake.

11. Lift off Bundt pan from cake; let cake cool completely.

INGREDIENTS FOR CHOCOLATE GLAZE:
2 tablespoons melted butter (measure butter after it has melted)
3 tablespoons unsweetened cocoa powder
1-1/4 cups powdered sugar
4 tablespoons warm water (you may need to add a little more, as you mix the glaze ingredients)

DIRECTIONS FOR MAKING THE GLAZE:
1. Add melted butter to a 4-cup mixing bowl.

2. Stir in remaining ingredients and whisk them together.

3. If glaze mixture seems dry, add 1 extra teaspoon water at a time until the glaze is pourable, like a thin syrup.

4. Pour the glaze over the cake. You may need to use a spatula or rounded knife to gently spread the glaze over cake. Let it drip naturally at cake sides.

NOTE: The cake can be made 1 day ahead. After adding the glaze to the cake, tent-foil the cake until serving time.
Text & Photograph ©2025 Nancy DeLucia Real

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These Halloween treats are made of marzipan – a paste of ground almonds and sugar. Pretty simple, right? Kids of all ages will love shaping and staging these sweet ghosts.

Prep time: 10 minutes (for mixing sugar & almonds)
15 to 20 minutes (for shaping & rolling)
Makes: 20 to 25 treats

INGREDIENTS:
1-2/3 cups raw, slivered almonds
2-1/4 cups unbleached, granulated sugar
2 to 3 tablespoons rosewater (optional)
2 to 3 tablespoons cold water
25 Halloween candy paper cups measuring 1-1/4 inches in diameter
50 black peppercorns (for the eyes)

DIRECTIONS:
1. In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water.

2. Process the mixture until it is smooth. To test: with slightly wet hands, grab enough marzipan mixture so that it sticks together.

3. If mixture is too dry, add 1 extra tablespoon water and process; set aside.

4. Meanwhile, place the remaining 1 cup sugar in a shallow bowl – you will use this to coat the marzipan balls.

5. With slightly wet hands, shape the marzipan into one-inch balls.

6. Roll marzipan balls in sugar, evenly coating them. Shake off the excess sugar and place each marzipan ball in a paper cup.

7. Place two peppercorns on each marzipan ball – set apart to resemble two eyes.

NOTE: These marzipan ghostly treats can be made a day ahead, placed in an airtight container and stored in refrigerator.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 minutes
Serves: 2 to 3 (as a main dish) or 4 as a side

This gnocchi dish is a comfort food, especially during autumn or winter. My recipe is easy – after boiling the gnocchi, simply toss in the remaining ingredients and indulge!

Ingredients:
One 16-ounce package potato gnocchi
1/2 cup fresh or frozen peas
3 to 4 tablespoons extra virgin olive oil
1/2 cup chopped and drained sundried tomatoes (they are sold in a jar and packed in oil)
3 to 4 tablespoons chopped, fresh Italian flat leaf parsley
salt and ground black pepper, to taste

Directions:
1. Bring a 2-quart saucepot of water to a boil; gently stir in the gnocchi.

2. When water returns to a boil add the peas.

3. Cook the gnocchi and peas for 2 to 3 minutes or until they rise and float in water.

4. Drain the gnocchi and peas in a colander and gently (DO NOT BREAK THE GNOCCHI) transfer them to a glass or porcelain mixing bowl.

5. Gently stir in the remaining ingredients. Taste and adjust seasonings (olive oil, salt and black pepper).

6. Serve gnocchi immediately, while they are hot.

7. Each guest should add their own grated Parmigiana Reggiano or Pecorino Romano cheese (optional).
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 20 to 30 minutes
Serves: 4 (as a side dish) – leftovers are great!

This cactus leaf salad hails from Mexico and is called “ensalada de nopales” (Spanish). Outside of Mexico, you can find the leaves at any Latin American supermarket or ask your local supermarket if they carry the product. You can buy whole leaves with or without thorns and you can buy them precut in a bag.

The nopales taste lemony, fresh and delicious. They compliment any fish, poultry or meat dish and can be part of a vegan or vegetarian meal.

Ingredients:
6 to 7 whole cactus leaves, cut into 1/2-inch pieces
-OR-
One bag precut cactus leaves (bag weighs 1 to 1.5 pounds)
1 whole yellow or white onion, peeled & cut in half
3 whole cloves garlic, peeled
4 to 5 tablespoons extra virgin olive oil
1/3 cup finely-chopped red onion
1/2 cup corn kernels (optional)
1/4 cup finely-chopped sun-dried tomatoes in oil (drained & optional)
1/3 cup finely-chopped fresh cilantro leaves
1/4 to 1/2 teaspoon finely-chopped Serrano or Jalapeño pepper (optional)
salt, to taste

Cooking Directions:
1. Using a colander, rinse cut cactus (nopales) leaves very well under cold, running water. The water will turn slimy.

2. Transfer the cut and drained nopales to a 4-quart (saucepot) and cover them in cold water.

3. Add onion and garlic to nopales in saucepot.

4. Bring mixture to a boil – stand watch so as to avoid slimy spillage on stove.

5. Boil nopales mixture for about 3 to 4 minutes or until their color turns light green.

6. Meanwhile, place a colander over a glass bowl or other saucepot in sink (for draining nopales).

7. Drain the nopales in colander and run cold water through them; allow nopales to drain.

8. Once drained, rinse nopales in colander under cold water again. Drain.

9. Remove and discard the boiled onion and garlic.

Preparing the Salad:
1.Transfer cooked and drained nopales to a large glass or porcelain bowl.

2. Stir in the remaining ingredients; taste. If needed, adjust oil, salt and Serrano or Jalapeño pepper levels (you may wish to add more).

3. Enjoy Cactus Leaf Salad (Ensalada de Nopales) as a side dish, as stated above.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time: 10 to 15 minutes
Grill time: 16 to 18 minutes
Serves: 4 to 6, as a side dish

These summer vegetables are easy to make. Just place them on a baking sheet, drizzle with olive oil and a sprinkle of salt – the oven does the rest! Enjoy these grilled veggies as a side dish or stir them (cut up) into a green salad or pasta!

Ingredients & Supplies:
One extra large or two 18 X 12-inch baking sheets, lined with aluminum foil (opaque side up)
Vegetable oil, for coating lined baking sheets
1 red bell pepper, cut in half (seeds & stem discarded)
1 large carrot, peeled
4 pattypan squashes (they look like flying saucers), tips discarded and each cut in half to make 8 rounds
1 red onion, peeled and cut into 1/4-inch thick rounds
2 Italian eggplants (they are small and curved)
3 to 4 fingerling potatoes or other small variety
Olive oil
Salt and ground black pepper, to taste
Fresh parsley sprigs, for garnish

Directions:
1. Place the bell pepper halves, round side up, on lined baking sheet. If using two sheets, as you go along, you will divide vegetables in half among both sheets.

2. Cut the carrot in half, crosswise; then, cut it in half, lengthwise.

3. Next, place the cut squashes, flesh side up, next to bell peppers.

4. Place red onion slices on baking sheet; set the sheet aside as you follow the next instruction.

5. Cut and discard eggplant tips.

6. Cut eggplants, lengthwise, into 1/4-inch thick slices, and place them on baking sheet.

7. Cut the potatoes in half, lengthwise, and place them on baking sheet.

8. Lightly drizzle olive oil over all vegetables, except for the bell pepper.

9. Then, sprinkle all vegetables with salt, to taste.

Grilling the Vegetables:

1. Place oven rack on upper third of oven, about 5-6 inches away from top of oven .

2. Set oven controls on broil (this means the element at stove top will turn red & grill the veggies).

3. If you have double ovens and are using two baking sheets, set both ovens to broil, as stated above.

4. If you’re using one oven, place one baking sheet on upper rack and broil vegetables for 8 to 9 minutes per side.

5. Next, remove baking sheet from oven and set on a trivet.

6. If using two baking sheets and one oven, repeat above grilling instructions with remaining half of vegetables on second sheet.

7. When vegetables have been grilled, transfer them to a serving platter.

8. Sprinkle grilled vegetables with ground black pepper, to taste. Garnish with parsley sprigs and serve immediately.

9. Alternatively, the grilled vegetable platter can be covered with aluminum foil and set aside at room temperature for up to 4 hours.

10. Leftover grilled vegetables can be stored in refrigerator, tightly-sealed, for up to one day. They can be cut up and added to a green salad or stirred into cooked pasta (short variety).

11. When stirring cut-up vegetables into cooked and drained pasta, add some olive oil, to taste.

12. Serve grilled vegetable pasta with freshly-grated Parmigiano Reggiano or Pecorino Romano cheese.
Text & Photograph ©2025 Nancy DeLucia Real