New, New, and More New‼️

Hey friends❣️

I’ve been busy! Every fall I revisit a handful of seasonal favorites ~ partly because I want to enjoy them again in my own kitchen, and partly to give them a tiny tune-up (I can't help myself!)

Perfect Pumpkin Scones

BUT FIRST! Thank you to everyone who’s already sent in chili recipes for this month’s community cooking project ~ there are some great ones, and I’m already in the test kitchen.

Deadline is September 15, so there’s still plenty of time to jump in.

Submit your chili recipe here

Now on to what I've been baking and tweaking this week~

The pumpkin scones are out of this world. And with not one scone on Starbuck's Fall 2025 menu, it's time to get baking. (Does anybody remember the epic Maple Oat Nut Scones??)

Coffee Hazelnut Shortbread Cookies

Ong friends these cookies are awesome. The coffee and toasted hazelnut flavors linger in your mouth. This cookie is in the top ten I've ever made.

I also revisited TWO unique biscuit recipes. These will upgrade your next soup or chili for sure. Buckwheat flour yields the most tender biscuit ever. (And you won't believe the secret ingredient in my pumpernickel biscuits.)

Biscuit pairing ideas...

what you're loving lately

Glazed Old Fashioned Doughnut Cake 🌟🌟🌟🌟🌟

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I made this cake last weekend and it was a big hit! I followed the recipe exactly except I didn’t have whole nutmeg, so I used 1/4 t. nutmeg spice. I will definitely make this again. Thank you Sue for sharing this recipe!

— CARLA

Reviews from readers like you are a big part of what makes a recipe website like the View from Great Island the perfect place to find your next delicious bite.

When you make a recipe I encourage you to leave a review (and don't forget those 🌟🌟🌟🌟🌟!) Whether you made the recipe as written, or changed it up in creative ways, your feedback and conversations help keep our community going strong. Thank you!

Sue Moran

I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are bold and vibrant, but totally approachable ~ and my philosophy? We should all have the tools to feed ourselves well, and the confidence to cut loose a little in the kitchen. Food should be fun!

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