Hazelnut Pumpkin Chocolate Chip Cookies

date11.30.16

Gluten-Free Hazelnut Pumpkin Chocolate Chip Cookies

I can multitask at a lot of things. Stirring the soup with a baby on the hip while pausing to wash a few dishes with one hand and responding to no fewer than five chats in three different places with 10+ active browser tabs open. This is me most of the time.  I might even have a cookie in hand (Yup, I do). Conversations with me are similarly paced and multi directional – cookies included.

It turns out, though, there are some things I’m really terrible at doing simultaneously. Telling a story while doing anything else at the same time – forget it, I’ll never get to the point. Testing a new baking recipe while feeding the baby dinner (and probably about one hundred other side tasks) currently tops the list though. Remember the gluten-free mexican chocolate buckwheat muffins that I had to re-test 7 times because I didn’t write down my perfect recipe? Well that wasn’t a one-time deal. These hazelnut pumpkin chocolate chip cookies went the same way.

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Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette

date11.21.16

Roasted Squash with Burrata, Spicy Hazelnuts, and Maple Vinaigrette

We usually have our Thanksgiving menu planned weeks in advance, but this year we’re heading to my folks’ house and they’ve been in New Zealand for the past three weeks. In other words, my mom hasn’t been thinking about meal planning at all. By default that puts me in charge, but it didn’t even occur to me that I should probably order a turkey until yesterday (thankfully not too late!). If you’re looking for a last-minute quick side dish for your Thanksgiving table, this roasted squash with burrata fits the bill. Topped with spicy maple hazelnuts, pomegranate arils, and maple vinaigrette, the dish dresses to impress, but really only takes a tiny bit of hands-on time (that can be done in advance).

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Gluten-Free Mexican Chocolate Buckwheat Muffins

date11.17.16

Gluten-Free Mexican Chocolate Buckwheat Muffins

I nailed this recipe on the first try. The crumb was moist and chewy with just the right balance of sweetness to rich dark cocoa. But then I mom-brained and didn’t write it down (kinda like when I didn’t write the bin number on my bag of sliced almonds tonight because I planned to repeat it over and over again so I wouldn’t forget and then I totally forgot by the time I checked out). It took 5 more batches to recreate that same glorious muffin again. Fortunately, Lucas burned 3000 calories on Sunday training for his marathon and was more than happy to eat them.

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Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

date11.14.16

Apple, Cheddar, & Caramelized Onion Galettes with Gluten-Free Buckwheat Crust

Today’s recipe celebrates two strong, inspirational, nasty women and their badass cookbooks that just hit the shelves. The apple, cheddar, & caramelized onion galette combo comes from The Gourmet Kitchen by Jennifer from Savory Simple and I’ve paired it with the gluten-free buckwheat pastry crust from Alanna’s Alternative Baker cookbook. They’re both dynamite on their own (the women and the recipes), but together they’re a force to be reckoned with.

Just what I need right now.

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Gluten-Free Hazelnut Dark Chocolate Brownie Mix Gift in a Jar

date11.08.16

Gluten-Free Hazelnut Dark Chocolate Brownie Mix in a Jar

With Halloween out of the way, it’s not too early to start planning for the holidays is it? Yes. The answer is obviously yes. You’re probably still enjoying the occasional 75 degree picnic at the park and iced tea. I hear you – just bear with me. This isn’t like that time your town lined the main drag with holiday lights and tinsel the day after Halloween. Except, okay, it absolutely is, but there’s a good reason!

Alanna and I will be demoing how to make this brownie mix gift in a jar and a cookie mix layered jar gift at a pre-holiday event the new Walnut Creek Anthropologie THIS Thursday, November 10th from 6-8pm.

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Chicken Pot Pie with Chestnut Biscuits

date11.03.16

Chicken Pot Pie with Chestnut Biscuits (Gluten-Free)

This warm and roasty chicken pot pie topped with chestnut biscuits is a tribute to the cutest new baby bowl to join Two Red Bowls. Today was officially Cynthia’s due date, but baby bowl just couldn’t wait to eat his mama’s cooking and came a little early! Welcome to this big strange world, baby bowl, you are going to be one well-fed little babe.

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No-Bake Vegan Black Sesame Pumpkin Pie Bites

date10.27.16

No-Bake Vegan Black Sesame Pumpkin Pie Bites

Happy *almost* Halloween! I primarily made these themed no-bake vegan pumpkin pie bites just because I wanted an orange vehicle to drizzle spooky black sesame tahini all over in honor of Halloween. This black sesame tahini should be the food mascot of October 31st – what other non-burnt food gets that black naturally? I’ll be dining on a sweet potato black sesame tahini bowl on Monday just to be extra festive.

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Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

date10.23.16

Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

A bowl of this spiced pumpkin tapioca pudding is curing all my ails right now. We just tossed our first family cold around – a right of passage I’ve been told. Zoella got sick early last week, capped off with a 103°F temperature. She wanted to do nothing but nurse in bed all day while shoving her snotty fingers in my mouth and valiantly fought it off in a day.

Naturally I caught it next and also wanted to do nothing but lay in bed, but by that time Zoella was on the mend and ready for entertainment. My mom comforted me with, “moms don’t get to be sick.” Noted. Sniffle. I’m on day 3 of “not” being sick.

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