This was supposed to be a frittata full of all sorts of fun veggies. But things happen, and somehow fun veggies end up being roasted for dinner after you realize that two people probably couldn’t down a whole frittata all by themselves.
Right around the same time, you also realize you caught “pumpkin fever” and just have to go to find some pumpkin puree and do super fun things with it immediately.
I would say a browned butter graham cracker crust and swirls of quality dark chocolate are particularly fun. Wouldn’t you? Oh, and I guess I should mention that there’s browned butter in the pumpkin base also. Like I was saying…FUN.
If you think you know how to make the best funfetti cake around, you’re probably wrong. Unless you’re Molly Yeh. Go read about her extensive testing with funfetti and how to get the best results. She made homemade sprinkles, y’all.
Lawrence doesn’t love peanut butter quite like I do, but he might after he tries this three-ingredient peanut butter fudge. Only five minutes of cooking time and no processed ingredients. All the yum.
Brussels sprouts and I are in a very committed relationship, and these tart cherry glazed B-sprouts just cement that love even further. Thank you, Love & Olive Oil.
You know those roasted veggies I was talking about earlier? This makes me want to toss them in some really tasty quinoa, pack it up, and take it to my office for a healthy meal.
And here’s some chocolate for you, because it just wouldn’t be a good weekend without an extra dose of the good stuff. Salted chocolate macadamia apricot bites. Yum.
Anyway, I hope you’ve all caught pumpkin fever, too. Turns out being “sick” can be quite fun.
- 1 1/3 cup unsalted butter, browned
- 12 graham crackers
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- One 15 ounce can of pure pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 6 ounces quality dark chocolate (72-78%)
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper. Set aside.
- In a food processor fitted with an s-blade attachment, grind graham crackers into a very fine crumb. Pour 2/3 of a cup of the melted browned butter into the food processor with the graham crackers and process until incorporated. Reserve the rest of the butter in a large mixing bowl and set aside.
- Evenly spread the graham cracker mixture into the bottom of the 8×8. Use the back of your hands to flatten it properly.
- Bake for 5 minutes, then remove from oven and let cool while you assemble the filling.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a small mixing bowl. Set aside.
- In the large mixing bowl with the reserved browned butter, add the pumpkin puree and sugars. Stir with a rubber spatula until thoroughly combined. Add egg and vanilla, mixing until smooth.
- Add flour mixture to the pumpkin base in increments, stirring thoroughly to rid the batter of any lumps. It should be thick, but smooth.
- Melt the chocolate in a microwave and let cool slightly.
- Add half of the pumpkin filling on top of the cooled graham cracker crust and spread into an even layer. Drizzle half the melted chocolate over top, then use a knife to swirl the chocolate and pumpkin together. Repeat.
- Bake for 28-32 minutes, until a tester comes out clean. Let cool in the pan before serving and enjoying.
Guess what? I wrote a guest post! This beautiful, crunchy granola is over on A Cup of Jo right now as part of their delicious food series.
The granola is part of an apple-themed series, and it was so tasty to test recipes and be a part of this. I’ll show you a couple pictures here, but head over to Joanna’s site for the full recipe, more photos, and other tasty apple dishes coming soon.
A few hints at how awesome this recipe is: you don’t need to peel any apples and everything comes together in one baking sheet. Yep. You read right. You mix all the goodness up on the baking sheet that you then slide into the oven.
So, to review, you’ve got lots of apples, glorious maple flavor, and about 5 minutes of prep. You want the recipe, right? Go visit Joanna’s blog for all the good stuff.
There’s really nothing more to moments like that, except how fantastic you feel when you finally bite into that buttery biscuit. It melts in your mouth while your worries melt away.
Aren’t those some biscuits you want? Yes. The answer is yes.
And you know what the good news is about these biscuits? You only need one bowl — everything is mixed together in under 5 minutes. And then they bake for 15 minutes. Super quick, no-knead biscuits. Filled with bacon and sharp white cheddar cheese. Yum.
Do you need to know anything else about these biscuits? I don’t think so. Basically they are all of your biscuit dreams in one easy recipe.
Don’t wake me up. I’ll be eating biscuits.
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sharp white cheddar cheese, shredded
- 1 cup bacon, cooked and diced
- 1/3 cup unsalted butter, room temperature
- 1 1/2 cups heavy cream
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese and bacon.
- Using your hands, cut in the butter until only a few pea-sized pieces remain. Pour in heavy cream, and mix together the batter with a rubber spatula until all ingredients are fully incorporated.
- Using a 1/4-cup scoop, drop dough onto the baking sheet and slightly reshape and flatten each scoop to be more like discs.
- Bake for 15 minutes, until biscuits are golden brown. Place on a wire rack to cool slightly, then serve warm and enjoy.
I try not the be too over-the-top here when I describe recipes and how much I like them. But summer is leaving us, and I got a craving for some peach coffee cake….and ended up making the best coffee cake you will ever eat.
Everything about it is A+. Times a million. The sweetness of the roasted peaches and raspberries pairs with the tanginess of the sour cream cake in wondrous fashion. The crumb on top is so delectable, and the toastiness of the almonds brings every bite together.
I feel like I’m in Ratatouille, waxing poetic about all the cheeses, but this coffee cake is just such a winner. And I know you’re saying “Elisabeth, peaches are almost out of season!” Have no fear, because you could use any combination of berries and this would still be stellar.
That’s enough of my raving, though. Here are some Guss Links to get you through the weekend. Woof!
This cacao avocado smoothie with raspberry jam looks out of this world. Y’all know I love my smoothies, and this one is definitely going in my arsenal.
Millet is a grain that I really enjoy, but typically only in savory forms. This sweet baked millet with berries might just change that. Wow.
Five words. Oatmeal chocolate chip breakfast cups. Half Baked Harvest routinely has amazing recipes, and this one is no exception. And the gif in this post is everything!
And to end with a bang, molten chocolate banana bread. The photos alone are absurdly delicious. All the yum. You must click.
Have the most wonderful weekend, y’all. And make some coffee cake!
- 1 medium yellow peach, sliced
- 6 ounces raspberries
- 1 tablespoon coconut oil
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sour cream
- 1 egg
- 1 tablespoon vanilla extract
- Preheat oven to 425 degrees. Line a small baking sheet with parchment paper and place peach slices and raspberries on top. Pour coconut oil over the fruit and stir to coat.
- Bake for 25-30 minutes, until the peach edges start to crisp and the raspberries slightly blacken and release juices. Remove from oven and let cool 15 minutes before proceeding. Lower oven temperature to 350 degrees and lightly grease a 9-inch springform pan.
- In a small mixing bowl, whisk together brown sugar, cinnamon, and the chopped almonds. Set aside.
- In a large mixing bowl, whisk together flour, granulated sugar, and salt. Cut in butter with your hands, until only pea-sized pieces remain. Take one cup of the mixture and mix it into the brown sugar almond mixture. Set aside.
- In the large bowl, stir in baking soda, baking powder, sour cream, the egg, and vanilla extract with a rubber spatula. Mixture will be very thick, and will take several minutes to mix thoroughly until smooth.
- Spread 2/3 of the batter on the bottom of the springform pan. Flip the fruit and their juices onto the batter and spread evenly. Spread remaining batter over top the fruit. It will not cover everything. Pour crumble mixture on top and lightly shake pan to spread the crumble.
- Bake for 50-55 minutes, until a tester comes out clean. Remove from the oven and place on a wire rack, with the outside of the springform removed. Let cool completely, before serving and enjoying.
California treated us well, especially when we loaded my purse with bread, avocados, hummus, and grapes, and then proceeded to find that perfect shady spot in a park to picnic and then nap. Vacations are wonderful like that.
And then there was our great search for the best cold pressed juices in San Francisco. Tough life. Happy Moose Juice had the cutest packaging, but I think Pressed Juicery won us over with their chocolate almond milk. And their location in Palo Alto had a healthy soft serve bar that was out of this world. Move to Austin, Pressed? Please?
We also stocked up on lots of snacks to get us through our adventure-filled days, so some variety of nuts and fresh produce and energy bars were always in my purse at the ready. We basically went on a tour of all the grocery stores in the Bay Area. It was fun, but it did make us miss our Whole Foods and the tacos that are a staple of our diet.
In terms of macarons, we ate a lot. I’m talking all the flavors. Cherry bourbon! Peanut butter and jelly! And then the Miette macarons were stellar, of course. There was also a bag of local granola I bought to bring back to Austin that was somehow eaten two days before we left. Weird how that happened…
But then we came back to Texas, the heat hitting us hard, and we had to settle back in to our little corner of the world with the basset. And I made this bread with lots of hatch chile spice to help us acclimate. And everything felt right.
California was good to us for a week, but Texas is good to us forever.
(Bread notes: The amount of water you need depends on how hot your kitchen is when you’re making the dough. I needed two cups, but most of you with cooler kitchens could probably go with one and half cups. You’ll know. Use most, but not all, of the seeds from the 2-3 chiles you chopped, unless you want things extra spicy.)
- 3 cups bread flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 cup hatch chiles, chopped with seeds
- 1 1/2 – 2 cups water
- In a mixing bowl, combine bread flour, salt, and yeast. Stir in hatch chiles with a rubber spatula, then add water, until no flour remains and the dough is wet and sticky.
- Place dough in a large bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 12-14 hours. The dough should have expanded and become even more sticky.
- Preheat oven to 475 degrees and place Dutch oven, with the lid, inside.
- Place dough onto a heavily floured work surface and shape it into a loaf. Cover with plastic wrap and let rise until it has spread out and risen, about 30 minutes.
- Remove Dutch oven from the oven and carefully flip dough into it. Shake the Dutch oven slightly to spread the dough if it doesn’t flip properly.
- Bake for 30 minutes with the lid, then remove lid and bake for 15 more minutes. The bread should be golden brown when removed from the oven and sound hollow when tapped. Place bread on a wire rack to cool completely before serving and enjoying.
There is no other way to start this post than to tell y’all how good and filling and delicious these little parfaits are. I should probably also tell you that they only take 15 minutes to put together and they’re healthy.
Are you running to your cabinets to find your parfait jars yet?
You should be. This was my first time venturing into the raw dessert territory, but it certainly won’t be my last.
Mainly inspired by Oh, Ladycakes and Lawrence’s requests for desserts with whipped cream, these turned into such a luscious, cold dessert and we loved every spicy and sweet second of it.
The only thing that could give you a slight hiccup in this recipe is the coconut milk. Despite your best efforts, sometimes the fat doesn’t fully separate and won’t be chunky enough to form stiff cream.
If you get a dud of a can, don’t worry. Continue on with the recipe. Just know that instead of whipped cream it becomes more of a whipped sauce. It still tastes delicious. You can also use standard heavy whipping cream if that’s your preference.
Basically just get ready for some super cute jars filled with all the most wonderful things. You’ve found your parfait jars by now, right?
- 1/2 cup walnuts
- 1/2 cup almonds
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 3/4 teaspoon ground ginger
- 12 Medjool dates, pitted
- 2 tablespoons unsweetened vanilla almond milk
- 2 cans coconut milk, full fat, refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon
- Place walnuts, almonds, nutmeg, cardamom, and ground ginger in a food processor fitted with an s-blade. Grind until the nuts turn into a mostly fine meal. Add the dates and blend until the mixture becomes sticky and crumbs develop.
- Add the almond milk and blend until a dough forms and becomes even more sticky. Place dough in the fridge until ready to layer.
- To make the coconut whipped cream, scoop out the top fat from the can and place it in the bowl of an electric stand mixer fitted with the whisk attachment. Discard the coconut water.
- Blend for about 25 seconds to get any chunks liquefied, then add powdered sugar and increase speed to high and whisk for 1-2 minutes until thick. Add in vanilla and cinnamon and blend until just incorporated.
- To make the parfaits, use six 7-ounce ramekins. Use half of the dough to form the bottom layers, followed by half of the whipped cream, and a layer of blueberries. Repeat.
- Serve immediately and enjoy or place in the fridge to chill until serving.
Think about that for a second. And then think about how great you feel after you take your first bite of a particularly delicious or decadent treat. You feel great. And you feel even better if you made that treat yourself. What you don’t feel is stress.
Enter these ridiculous dark chocolate chili banana bread muffins. The banana bread recipe to end all banana bread recipes. I don’t even like banana bread but I like these muffins. Correction…I love them.
The stress I had about a very busy upcoming week melted away as I started to make these beautiful, stud(ly) muffins. And did I mention they are healthier than your average muffin? All the excitement!
The chili powder sneaks up on you to give a taste that is unrivaled. Plus it pairs incredibly with the dark chocolate chunks hiding in the muffins, and just leaves you wanting to gobble down more muffins. Is it Thanksgiving? Because I’ve basically become a turkey.
Almond flour and buckwheat take the reins to make these gluten-free, but they most certainly do not taste “gluten-free.” However, if you don’t want these GF, sub in about 1 ½ cups all-purpose flour for the buckwheat and almond flour, and take out the xantham gum. You can also sub in two regular eggs for the flaxseed eggs.
We normally give away baked goods to friends and coworkers, but these are nestled safely in our fridge because they are just too good and we want to eat them all. Pro tip, especially if it is 90+ degrees wherever you live, these are amazing cold.
But really, they’re amazing in all forms, and if you’re feeling stressed about something, take some time out of your day to bake and indulge and feel better. Forget stress. Remember desserts.
- 1/4 cup margarine
- 2 tablespoons flaxseed meal, 6 tablespoons water
- 1 cup almond flour (raw, not blanched)
- 1 cup buckwheat flour
- 3/4 cup dark brown sugar
- 1/2 teaspoon xantham gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon chili powder
- 3 tablespoons coconut oil, melted
- 3 large extra-ripe bananas
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks (vegan, if you prefer)
- Preheat oven to 350 degrees and line a muffin tin with 10 liners. Fill remaining two muffin slots halfway with water.
- Melt margarine in a large, microwave-safe bowl and set aside. Combine flaxseed meal and water in a small bowl and set aside for at least 5 minutes.
- Place almond flour, buckwheat flour, brown sugar, xantham gum, baking soda, baking powder, salt, and chili powder in a medium bowl. Whisk and set aside.
- Add coconut oil and bananas to the margarine and mash/stir thoroughly until only a few small pieces of bananas remain. Add vanilla and flax eggs and stir until combined.
- Fold flour mixture into the banana mixture until just combined. Fold in chocolate chunks.
- Bake for 17-20 minutes, until a tester comes out clean. Remove from oven and let rest for 2 minutes before removing muffins to a wire rack to cool completely. Serve and enjoy.