It doesn’t have to be Autumn for me to be in the baking mood. I know some refuse to turn on their ovens during the warmer months, but I’ve never been one to say no to my cravings. Especially when that craving is for cake. A baked good whose presence I enjoy at breakfast, lunch and dinner. Which makes this Morning Pumpkin Cake with Pistachio Streusel the perfect cake to get your Autumn baking off to a good start.

This summer heat is working me over like crazy and even the sweat beads on my brow are becoming frustrated. It's like the sun has a vendetta and its unleashing hell and taking names, literally. But as far as I’m concerned it could never be too hot to eat chocolate or break into a textbook chocolate chip cookie. Chocolate chip cookies are my sacred-kind of childhood snack and you may call me a snob when it comes down to it. I mean, cookies run rampid on the inter webs, being stuffed with nutella and laced with truffles for the so-called ‘real foodies’ but you can keep those. I’m somewhat of a purist when it comes to the circular, sometimes amoeba-shaped little puckets that pair so well with cold milk and shakes alike. Yes, milkshakes and cookies are sheer perfection, just ask my inner eight year old, he’ll tell you all about it.