fall flavors

pan-fried pumpkin gnocchi with brown butter sage

{via Steamy Kitchen}

butternut squash risotto

{via wit + delight}

pumpkin pie with caramel brandy sauce

{via desserts for breakfast}

happy fall everyone! i am in love with this season...i get to dust off

my boots, pull on a scarf, and cozy up to friends with hot apple cider.

it really doesn't get any better than that.

you know what my absolute favorite part of Fall is? the

FOOD, of course! pumpkin, in particular. what's more comforting

than a bowl of pumpkin soup, pumpkin pasta, or pumpkin bread? that's right...nothing.

i think i'll be busting through the above recipes before Winter takes it hold.

make these cookies!

so a few weeks ago, j. and i made these cookies from a recipe

found on one of my favorite blogs, for me, for you. the title of the recipe?

"The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make for The

Rest of My Life."

we followed all of the tips and secrets, and without a doubt, found them to be the best

chocolate chip cookies i have ever made/eaten.

i have since made these cookies, umm, maybe 3 times? they're always a big hit and without fail, i always eat WAY more than i should. oops!

click on the link above for the full recipe and list of baking secrets*.

(*although i've since modified the size of the cookies- i've found that using a standard cookie scooper vs an ice cream scooper makes for a more manageable and less coma-inducing cookie!)

thanks, kate, for changing my life.

squash blossoms

i've been thinking about squash blossoms lately. the best

meal of my entire life (eaten on our recent honeymoon to Positano, Italy)

featured them, stuffed with ricotta and deep fried. then again this past weekend at

Outerlands, they popped up again in Jenn's salad, raw and just as delicious.

i found these at our local farmer's market last night and figured i would try my hand at them!

Here are five ways to eat squash blossoms!

have a great long weekend.

easter cravings

mmm...i've got delicious Easter treats and pastel colors on my mind...

do you guys have any delicious recipes you're trying out this weekend?

i think i'm going to try these out for starters:

chocolate chocolate chip cookies with candy-coated

sunflower seeds (find the festive seeds @Trader Joe's!)

via joy the baker

p.s. i'm curious how these homemade marshmallow peeps would taste!

cookie monster

man oh man...there is nothing better than a really, really good chocolate chip cookie.

i found the following recipe over on i am baker and cannot wait to try it out.

did i mention it is the new york times favorite choc chip cookie recipe?

i had my mind set to make these tonight, but found we were out of brown sugar.

(yes, i am too lazy to drive to the market. don't judge)

have a happy monday!

The New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
*I only used all purpose flour for my recipe.
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

waffleizer

it's kinda late and i am nowhere near being ready for my

test tomorrow, but i really, really want a waffle right now.
*meet the genius WAFFLEIZER,
who has successfully waffled things even your mama
didn't realize could waffle.

Here's how to make s'moreffles.

Graham cracker dough

This recipe makes about a dozen 4-inch square waffled graham crackers.

Ingredients:

• 2 cups all purpose flour (or, 1 cup whole wheat, 1 cup all purpose flour)
• 1 cup dark brown sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons butter, cut into pieces, chilled
• 1/3 cup honey
• 5 tablespoons whole milk
• 2 tablespoons vanilla extract
• Pinch of cinnamon

Directions:

1. Mix the dry ingredients. In a separate bowl, whisk the milk, honey and vanilla.

2. Add the butter to the dry ingredients and rub together (or pulse in food processor) until the mixture looks like coarse cornmeal.

3. Add the milk mixture to the flour mixture until a dough forms. You may need to add a bit more flour, up to a half cup.

4. Wrap in plastic and chill for at least two hours, or overnight.

Bringing it all together: S'moreffles

1. On a lightly floured surface, roll out the dough so that it's just over a quarter of an inch thick. Punch out or cut out the dough into squares, about 4 inches on each side. (You may experiment with the thickness of the dough to suit your waffle iron. Similarly, the size and shape of the dough may be adjusted according to your waffle iron.)

2. Waffle the dough. Waffle iron heat varies; check the dough after about three minutes.

3. Set aside the waffled graham crackers.

4. When you are ready to assemble the s'moreffles, place one waffled graham cracker on the waffle iron and top with chocolate and marshmallows. Place another waffled graham cracker on top, close the waffle iron (you may not wish to close it all the way), and allow the heat to melt the chocolate and the marshmallows — about one minute.

Enjoy.

recipe and picture via waffleizer

fresh + easy

i can't think of anything right now that looks more delicious that this.
living out of a suitcase these past few weeks and eating take-out and
greasy junk food, i am ready to return to normal, real, healthy food.
recipe and photo by fresh365 via mint
Spring Black Rice
serves 4

14 oz tofu, drained and pressed, then cut into 1/2" cubes
1 1/2 c fresh orange juice
1 T honey
4 garlic cloves, minced
1/2 t salt
1 c Chinese black rice
2 c water
4 T olive oil
20 stems asparagus, tough stems discarded, cut into 1” pieces
1 small bunch chives, finely chopped
1 c packed basil leaves, cut into thin strips
1/4 c pine nuts, toasted
1 T vinegar (I used red wine)
pepper, to taste

Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes.

In a medium sauce pan, combine black rice and water, over high heat. Bring to boil and then reduce heat to simmer, 30 minutes. Set aside.

In a large sauté pan (preferably non-stick), heat 2 T olive oil, over high heat. Add marinated tofu cubes, and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).

In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.

if you make this before me, tell me how it is!! ;)

*almost all settled in to my new pad. phew! pics to be posted

soon!