Category:  Holidays

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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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These cookies burst with rich flavors – chocolate, vanilla and sesame. And the best part is that the cookies have a low sugar content.

Delight your guests with these Chocolate Easter Cookies on April 20th or anytime!

You can make these scrumptious cookies ahead and freeze them in double freezer bags.

Active Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 9-12 minutes
Makes: 25-30 cookies

Ingredients:
8 ounces semisweet or bittersweet chocolate chips
2 tablespoons unsalted butter
3 tablespoons tahini
2/3 cup all-purpose, unbleached flour
1/2 teaspoon salt
2 large eggs
1 teaspoon baking powder
3/4 cup packed brown sugar
1-1/2 teaspoons vanilla extract
3/4 to 1 cup toasted sesame seeds (TO TOAST SESAME SEEDS: PLACE SEEDS IN A NONSTICK SKILLET AND TOAST ON MEDIUM-LOW HEAT UNTIL LIGHT BROWN, STIRRING CONSTANTLY)

Prepare Cookie Batter:
1. In a double-boiler, heat and melt the chocolate chips and butter together. Stir in the tahini and set aside.

2. In a 3-cup bowl, stir together the flour, salt and baking powder; set aside.

3. In a 4 to 6-cup mixing bowl or stand mixer, beat the eggs until blended.

4. Stir brown sugar and vanilla into eggs; beat until uniform.

5. Next, stir in the chocolate/butter/tahini mixture and mix until uniform.

6. Add the flour mixture to wet ingredients and beat until combined and a batter has formed.

7. Cover and chill the cookie batter for 30 minutes.

8. After 30 minutes, preheat oven to 375°F and line a 18-inch X 16-inch cookie sheet with parchment paper; set aside.

Shaping & Baking Cookies:
1. Place toasted sesame seeds in a 2-3 cup bowl; set aside.

2. Wet your hands with water and grab enough cookie batter to shape a 1-inch ball.

3. Roll ball in sesame seeds, shaking out excess.

4. Place cookie ball on cookie sheet.

5. Repeat wetting hands, shaping cookie batter into balls, rolling in seeds and placing on cookie sheet – cookie balls should be 2 inches apart on sheet.

6. When all cookies have been placed on baking sheet, transfer the sheet to a rack positioned in center of oven.

7. Bake cookies for 9 to 12 minutes, or until puffed.

8. Cool completely. Cookies can be made a day ahead or they can be frozen in double freezer bags up to 2 months.
Text & Photograph ©2025 Nancy DeLucia Real

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Prep time for Cake: 20-30 minutes for batter and 23 to 28 minutes for baking
Prep time for Cream Cheese Frosting: 5 minutes
Prep time for Frosting & Decorating Cake: 20 to 25 minutes
Serves: 12 to 16

This spectacular, melt-in-your-mouth cake can be made a day ahead. You can frost this magnificent creation, place it in a cake box and refrigerate it.

The pistachio cake is moist, delicious and rich with a luscious frosting. Enjoy!

INGREDIENTS FOR CAKE:
1½ cups roasted unsalted pistachios
½ cup (1 stick) unsalted butter, at room temperature
¼ cup vegetable oil (preferably organic safflower or sunflower oil)
1½ cups unbleached, granulated sugar
2 large eggs plus 2 large egg whites, at room temperature
1-1/2 teaspoons vanilla extract
¾ cup whole, plain Greek yogurt (do not use low fat or nonfat yogurt)
¾ cup milk (unsweetened, nondairy milk can be used, as well)
2 cups all-purpose, unbleached white flour
1 tablespoon baking powder
1 teaspoon salt

DIRECTIONS FOR CAKE:
1. Set a cake rack at center of oven and preheat the oven to 350°F.

2. Meanwhile, line the bottoms of two 9-inch round cakepans with parchment paper; grease the pan sides with vegetable oil.

3. In a food processor, pulse-blend all the pistachios until they form fine crumbs (like sand, not powder); set ground pistachios aside in a bowl.

4. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the butter and vegetable oil on low speed until somewhat blended.

5. Then, set speed on medium and beat butter-oil mixture until smooth – about 2 minutes.

6. With mixer running, pour in the granulated sugar a little at a time.

7. Continue beating sugar on medium-high speed for about 2 minutes. The mixture should turn light and fluffy.

8. Add the eggs, egg whites and vanilla extract; beat on medium speed until mixture is smooth and uniform, about 1 to 1-1/2 minutes.

9. Add the yogurt and milk; mix on medium-high speed for about 30 seconds.

10. Add the flour, ground pistachios, baking powder and salt.

11. Beat on low speed, scraping down bowl with a spatula, until just combined.

12. Divide cake batter among the two pans, spreading it with a rubber spatula across the surface.

BAKE THE CAKE:
1. Bake the cake for about 23 to 24 minutes.

2. After 23 to 24 minutes, insert a pointed knife at center of each cake. If it comes out dry, the cakes are done. If not, bake for 2 to 4 minutes longer and test again.

3. Place both cake pans on cooling racks or on trivets on a counter and cool slightly (about 10 minutes).

4. Remove cakes from pans: using a rubber spatula, run it around edges of each cake pan. This will loosen the cakes.

5. Carefully flip each cake over onto a plate; peel off the parchment paper and quickly reinvert the cakes (right side up) onto a cooling rack or plate; cool completely.

INGREDIENTS FOR CREAM CHEESE FROSTING
FROSTING:
1 cup unsalted butter (2 sticks), room temperature
One 8-ounce package of cream cheese, room temperature
5-1/2 cups confectioner’s sugar (this is powdered sugar)
1-1/2 teaspoons vanilla extract
½ teaspoon salt
For Décor: nonpareil candies, colored sugar crystals or other decorative candies.

MAKE THE CREAM CHEESE FROSTING:

1. Flip one of the cakes upside down and place it on a cake board or plate (this will be your serving plate).

2. Gently lift edges of cake and tuck 3-inch aluminum foil strips underneath cake. The strips will fit in between plate/board and cake. They will keep the plate/boad clean.

3. Using a frosting knife or butter knife, add 3 or 4 dollops (about ¾ cup of the frosting) across top of cake.

4. Gently spread the frosting evenly across cake and down to the sides. Be careful not to have cake crumbs mix in the frosting.

5. Top with the second cake layer (right side up) and repeat frosting the top.

6. Use remaining frosting to frost the top and sides of cake.

DECORATE THE CAKE:

1. Use colored nonpareil or sugar crystals and “splash” them at sides of cake. It will become messy, but it’s okay!

2. Decorate top of cake, per your artistic taste and/or holiday or other celebratory theme.

3. Gently lift the bottom edges of cake and SLOWLY pull away the aluminum foil strips.

4. Place cake in a box and immediately refrigerate it (keep in mind the cream cheese cannot be left out at room temperature).

5. The cake can be set out of refrigerator up to one hour before serving time.
Text, Photograph & Video ©2024 Nancy DeLucia Real

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Prep time: 10 to 12 minutes (for the squash) and 8 to 10 minutes (for the pasta)
Serves: 4

This pasta dish is perfect for a Fall meal, especially for your Thanksgiving dinner. You can make this as a first course (smaller portion) or it can serve four as a main dish. Pasta with Roasted Squash and Peas fuse together and delight the palate. Enjoy!

Ingredients:
4 cups pre-cut butternut squash (3/4-inch pieces are best), rinsed and drained
3/4 teaspoon salt
ground black pepper, to taste
1/3 cup extra virgin olive oil
1 pound rotini or other short pasta variety (E.g., substitute with penne or rigatoni)
1 teaspoon salt
3/4 cup fresh or frozen peas
parsley, basil or mint leaves (for garnish)
extra olive oil (to finish the dish at the end)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh Italian flat parsley leaves or basil leaves
Crushed, dried or fresh pepperoncino chiles

Directions for Broiling the Squash:
1. Turn on the oven broiler element (this is the top grill that turns red).

2. In the meantime, place the drained squash in a 4-quart bowl and toss together with the salt, ground black pepper and olive oil.

3. Transfer the squash to an oiled 18-inch X 12-inch baking sheet (lined with aluminum foil, if desired. DO NOT LINE WITH PARCHMENT AS THE BROILER WITH BURN IT).

4. Place the baking sheet with the squash on an oven rack that is set six inches below the top broiler.

5. Broil the squash for 6 minutes or until slightly charred.

6. After 6 minutes, toss the squash and broil it for an additional 6 minutes.

7. Taste the squash – it should be “al dente” or crunchy-tender. If needed, broil the squash for an additional 1 to 2 minutes.

8.Transfer the roasted squash to a glass or porcelain bowl; set aside.

Directions for the Pasta:
1. Bring a 4 to 6-quart saucepot filled with water to a boil.

2. When water boils, add one pound of pasta to it; add 1 teaspoon salt and stir.

3. Cook the pasta for 8 minutes; after 8 minutes, taste the pasta.

4. After 8 minutes, add the peas to the pasta in boiling water.

5. If needed, cook pasta for an additional 2 to 4 minutes, tasting it after every 2 minutes until it is “al dente” or crunchy-tender.

6. Drain the pasta/peas in a colander; return drained pasta/peas to the saucepot.

7. Toss in the roasted squash.

8. Taste the pasta and adjust salt, black pepper and extra virgin olive oil levels.

9. Serve immediately and garnish with parsley or basil.

10. Ask guests to add their own grated cheese and peperoncino chiles.
Text & Photograph ©2024 Nancy DeLucia Real