# cake (or, for my friends overseas, £ cake) (and a giveaway)

Pound cake. Is there any dessert that equals it in its combination of ease and speed of preparation and satisfying, delicious taste? Perhaps. Perhaps not.

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have your beer and eat it too

It's pumpkin pie time at the Back Burner! This isn't just any ol' pumpkin pie, though. Nope, it's pumpkin ale pumpkin pie, and it'll be worth your time to take a gander!

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a lil francophilia

Were the French the first to dip thick slices of bread into an eggy batter and fry them up? Some say yes, some say no, and we'll probably never know for sure. Regardless, one of the most popular breakfasts in America will always be known as French toast.

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for ladies who lunch in lunchlady land

You may have noticed that I don't post a lot of savory recipes, mostly because I tend to eat the same meals over and over again. Plus, they're boring anyway and usually not post-worthy. Whether sloppy joes are exciting enough to feature or not, I've decided that it's their time!

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pride-worthy pecan pie (and a giveaway)

Oh, Southern Living. You know the way to my heart, and it most definitely involves sugar.

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fluffed nuts

We're going to begin this post with a barrage of trivia. Prepare yourselves. Did you know that the fluffernutter sandwich is a)also called the liberty sandwich, b)practically the state sandwich of Massachusetts, and c)composed mainly of marshmallow creme, which was invented by one awesomely-named Archibald Query?

I'd say that's pretty impressive for a sandwich consisting of three pretty simple ingredients!

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pig appreciation

First and foremost, I want you to know that these are not the tough, dry, dense scones of your past experiences. They're pretty darn fluffy and moist, especially straight out of the oven, and this particular batch is so packed with good stuff that you might be inspired to oink.

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