I just sent out a newsletter describing my recent food visit. All the food came Breakfast Kitchen Bar. If you're in or near Phoenix, I recommend this place—if you can get a seat. I hear they're packed every day.

I've always been a foodie (or an epicure, when I feel like sounding fancy). Today, I baked a hazelnut-latte cheesecake with pumpkin spice. Just when I think I've outdone myself as far as baked desserts, I reach a new personal best.

In the Sonora desert, it doesn't often freeze, but this fluffy cake is a perfect blend of flavor and spice for a chilly winter day. I wish I could share some with you!