Jumbo Pecan Chip Cookies | #OXOGoodCookies

I couldn't send you off into the Halloween weekend without a proper sweet treat, now could I?

These Jumbo Pecan Chip cookies serve a dual purpose -- fueling you up for trick-or-treat madness, of course, but more importantly, helping to donate $100 to Cookies for Kids Cancer thanks to my friends at OXO!

There is nothing like Halloween to remind you of the joy and innocence that should be part of childhood, what with all the little princesses and ninjas and superheros running around in their costumes. Unfortunately, children are not immune to the serious illnesses that can affect us all, and many families will find themselves faced with the heartbreaking reality of childhood cancer.

Cookies for Kids Cancer was founded in 2008 by a couple who lived this nightmare with their own son, Liam. Though they could not control the outcome of the disease, they poured themselves into creating an organization that could help support the funding needed for the research to find new, improved therapies that could save a sick child's life.

So, when my pals at OXO asked if I'd be interested in sharing some cookies as a part of their #OXOGoodCookies campaign, I couldn't wait to "chip" in... get it?! ha!

With the help of OXO's amazing kitchen gadgets, baking up something festive was a snap.

If you don't already have one of these fantastic little cookie scoops {I own two}, I highly recommend picking one up before the holiday cookie-baking begins. They make portioning cookie dough {or meatballs, or melon balls, or...} SO easy, you'll wonder how you ever lived without one! As a bonus, the purchase of select baking items featuring the sticker below will go toward the $100K that OXO will donate to CFKC this year!

These cookies though. Drool. They're low-fuss to whip up and so easy to customize that you might just find yourself baking up infinite combinations {don't say I didn't warn you}. To go with the Halloween color scheme, I added orange pumpkin spice baking chips and mini semi-sweet chocolate chips to mine, along with some pecan bits for a little crunch. Using a double scoop of cookie dough will result in jumbo, ooey-gooiest cookies that are better than anything you'll find in a wrapper.

There's no "trick" and all "treat" when you bake up this recipe. Just a "frighteningly" easy way to be a good cookie for a faboolous cause!

Ok, I'm done with the puns now. Just bake the cookies, k? ;)

Jumbo Pecan Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup pumpkin spice baking chips
1/3 cup semisweet chocolate chips
1/2 cup pecan bits {or chopped pecans}

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball.  Place them about 3 to 3 1/2 inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.

Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.

6. Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.

Fine Print!
- Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
- OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
- *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts

{Gluten Free} Chicken Nuggets with Pumpkin Seed Pesto | NatureRaised Farms®

I have a few requirements for the dishes that make it to our dinner table:

1. Must taste good.

2. Must be nutritious.

3. Must try to be as natural as possible -- no funky ingredients, excessive processing, hormones & antibiotics --  and ethically produced.

4. Must not take forever to prepare.

5. But really... must taste good.

Sounds pretty basic, right?

You'd be surprised how limiting these rules can be when you're looking for quick meal solutions. Some things taste great but have an alarming amount of questionable ingredients. Or maybe they follow the rules, but the taste leaves something to be desired. If you'll notice, that rule is a non-negotiable!

The good news is there are options that can facilitate making the right choices for your family if your checklist looks anything like mine. And that means that throwing in the towel and making a beeline for the drive-thru will be a distant memory!

I'm going to be honest, I typically don't think to buy my chicken in the frozen section of the grocery store because most of the products in those freezers don't make the cut for me. But when I learned about NatureRaised Farms® working with farmers who care about how their animals are raised and treated so that they can provide a product that meet the list of "musts", I wanted to give them a hug. They get me! 

Because I set high standards in my own home, I appreciate it all the more when companies do the same. Give me something with recognizable ingredients, responsible practices, that taste good, and I'll be your BFFL. {Doesn't take much.}

Since NatureRaised Farms® covered a lot of the bases on my checklist as far as quality, safety and convenience, I was happy to spend my time focusing on my favorite part: Flavor!

Did you know that you don't have to limit your nugget-dipping to barbecue sauce and honey mustard?! I know: mind. blown. You can actually add flavor AND a little extra nutritious boost to your meal by making a dipper like this fabulous Pumpkin Seed Pesto! Served alongside some of my cinnamon-spiced sweet potato mash, this makes a meal that would pass inspection around here.

In my house, you would be more likely to find grilled chicken breast like this as the protein in this dish -- we're not in the "chicken nugget" phase of life just yet with our kiddo. But since I know a lot of you out there are, I just wanted to show that you can still add a little color and freshness to quick family favorites, which is good news for all!{Plus, I couldn't find the grilled chicken breasts in my local Target. Rats!}

I used NatureRaised Farms® Gluten Free Breast Nuggets, which I was able to toss into my cart on a Target run {woot!}. They're fully cooked chicken breast nuggets that bake in under 15 minutes and are breaded in a crunchy gluten free rice flour crust. The best part about this meal is that you can get the Pumpkin Seed Pesto and sweet potato mash made in the time it takes for the nuggets to bake, which means less time from kitchen to table. {See rule #4!}

So, go ahead and have your rules... and eat them, too!

Check out more easy weeknight recipes using NatureRaised Farms® products over on their Pinterest page!

Bonus: You can save 15% on any NatureRaised Farms Purchase from October 25 to November 7 with this Cartwheel app offer! As if you needed any other excuses to visit Target...

Chicken Nuggets with Pumpkin Seed Pesto
and Cinnamon-Spiced Sweet Potato Mash

4 NatureRaised Farms® Gluten Free Breast Nuggets, prepared as directed
1/2 cup roasted, lightly salted hulled pumpkin seeds
Handful of fresh basil -- about 1 cup loose leaves
1 small garlic clove, grated or minced
2 tablespoons pumpkin puree
1/4 - 1/3 cup olive oil

For Chicken: Bake as directed.

For Pesto:

1. Place pumpkin seeds, basil, garlic, pumpkin puree in a food processor or blender jar. Pulse a few times to combine, then stream in olive oil while pulsing to reach desired consistency. {If the mixture is too thick, add a tablespoon of water at a time to thin it out.}

2. Taste and season with salt if necessary -- just be careful not to over-season if you used salted pumpkin seeds.

Serve alongside nuggets.

Social post & recipe is sponsored by NatureRaised Farms® Chicken but all comments and opinions are organically my own.

For Sweet Potato Mash:

2 medium sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon

1. Bring a medium pot of lightly salted water to a rolling boil. Add in chopped sweet potato and boil until fork-tender, about 12-15 minutes. {While these boil, make your pesto!}

2. Drain and return to pat. Mash {or use a hand mixer} to achieve desired consistency.

3. Add butter and cinnamon, and mix to distribute evenly.

Serve hot.

Lilly Pulitzer-Style Baked Chicken + A Visit to Lilly Headquarters!

Earlier this year, Steve and I took a trip to Philadelphia to attend a wedding. While scouring the map for areas to visit and sites to see, I made the startling discovery that we would be SO.CLOSE to King of Prussia -- the location of Lilly Pulitzer headquarters!

Now, you know what a Lilly nut I am {though definitely not the kind that would sucker punch a fellow shopper for a Lilly-print hammock, I'm proud to say}, so I immediately began wondering if there could possibly be a way to take a peek behind the doors of The Pink Palace without having to scale a palm tree-pattered wall or hang from a scalloped awning... because I could see how that would be frowned down upon.

I may or may not have gone to pose with the Lilly sign before my invitation was confirmed.

Thankfully, I remembered that I had a contact on the inside -- the lovely Eleni with whom I had worked during my guest blogging stint a few years back. Though I'm normally painfully shy about these types of things {you wouldn't guess it, right?}, I mustered the gumption to send her a little message to let her know that I'd be in the area and hoped to hear back.

As luck would have it, my citrus-colored stars aligned and she agreed to let me pop by for a visit to the mother ship headquarters. To say that squeals ensued is an understatement. {Poor Steve.}

So, off we went to The Pink Palace to check out what happens in print paradise!

It really is pink!

Though you'd think that Lilly's headquarters would be located on a tropical island {or, you know, Palm Beach}, it is actually situated in a quiet, unassuming little area of Pennsylvania as the company's owners since the 90's resided here.

But cross beyond those glass doors and you'll forget that you're not in sunny South Florida. Designed to give employees the "feel" of Lilly's signature island chic vibe, the details of the space successfully transport you to a place where you want to kick off your McKim sandals and relax with an umbrella drink. {Though I can assure you, there was actual work going on throughout the facility!}

A glass atrium complete with pink and green chairs, awnings, ceiling fans {that run even through the cold winter months to keep everyone in the Florida frame of mind} and palm trees serves as a space for large scale meetings and company shindigs. Little details like faux store windows, Lilly-upholstered furniture and even door signs boasting legit Palm Beach street names make you forget that the ocean isn't within walking distance!

Eleni walked me {Well, us. I kind of forgot Steve was there.} through the offices, where I got to meet some of the amazing ladies who help keep the operation running smoothly. Meetings and spreadsheets and marketing plans... there's a lot that goes into keeping a huge company afloat. But in true Lilly fashion, there's always room for a little fun, seen here in the form of the ping pong table meeting room!

Ping pong/meeting room.

It was such a thrill to get a peek at inspiration boards, up and coming prints and collections that hadn't yet hit stores and feel like a true Lilly insider! I was so giddy that I didn't take too many pics, but I assure you that I captured it all in my mind and will forever remember every last darling detail.

Like Pinterest... on a real wall. With champagne. I die.

But alas... my tour had to come to an end. I took one last look around and took a little {mental} curtsy as I wished farewell to Lilly's colorful kingdom!

. . . . . . . . . . . . . . . . . . . . . . . . .

A few months after my trip, my friends at the Junior League of the Palm Beaches asked if I'd be interested in sharing a special recipe found in the reprint of their 1976 original cookbook, Palm Beach Entertains. The recipe, known as "Lilly Pulitzer's Baked Chicken", was said to be served often by the maven of entertaining herself. Being all hopped up on Lilly everything, I jumped at the chance!

The cookbook is filled with not only recipes to suit the tastes of the most discerning guests, but also a wealth of history about the island's culinary history, as well as stories and accounts that paint a picture of the dinner parties and soirees held by some of Palm Beach's most notable hostesses.

I loved leafing through the pages and taking in the black and white photos of Palm Beach past. A photo of Lilly's well-appointed {for the 1970s!} but casual kitchen was the perfect visual for getting "prepped" {ha!} to recreate her famous chicken dish with a modern, Dianna twist.

Despite her position in high society, Lilly was known for her casual, laid back approach to entertaining and this dish reflects her credo. In Lilly's version, simple, citrus marinated chicken {I mean... would you expect any other ingredient??} is dipped in butter and coated in potato chips... which, yum. To modernize the recipe, I kept the concept of her method, but updated the ingredients to something a little less guilt-ridden --  subbing out the butter for coconut oil and the potato chips for roasted plantain chips. Not only do these ingredients add extra tropical flair of the dish, but they also go well with the Cuban accompaniments that she'd often serve alongside the meal as a nod to her husband's heritage.

It was so much fun cooking up something that Lilly herself would have served to guests in her own home, and also to get to scope out the other recipes in The Junior League's classic cookbook. If you're Palm Beach history buff or have a love for recipe-collecting and entertaining, be sure to purchase a copy of Palm Beach Entertains! All the proceeds of cookbook sales go to charitable organizations; funds raised this year will go toward remodeling a home for children in foster care.

A great big thank you to The Junior League of the Palm Beaches and, of course, to my friends at Lilly Pulitzer for giving my Lilly-loving self the chance of a lifetime!

Lilly Pulitzer-Style Baked Chicken
Adapted from Palm Beach Entertains

1 cup fresh squeezed citrus juice {from lemons, limes & sour oranges}
3 tablespoons light rum
4 garlic cloves, minced or grated
1 teaspoon sea salt
1/4 cup finely chopped cilantro
4 boneless, skinless chicken breasts

3 tablespoons coconut oil, melted

3 cups crushed roasted plantain chips

1. In a gallon-sized zip-top bag, combine citrus juices, rum, garlic, salt and cilantro. Place chicken breasts in the bag and, pressing as much air out as possible, zip securely. Shake and squish the bag to coat chicken breasts in marinade. Place bag in a bowl or dish and refrigerate for about 2-3 hours.

2. Preheat the oven to 400 degrees. Prepare a baking dish that will accommodate all four pieces by spraying lightly with non-stick cooking spray or rubbing with some oil. Place the crushed plantain chips in a small pan or dish to prepare for dredging.

3. After the chicken is marinated, remove each piece from the bag and pat dry. Brush with melted coconut oil {or if you'd like, melt the coconut oil in a bowl and dunk in each chicken piece to coat.}

4. Dredge oil-coated chicken chicken in crushed plantain chips. Place in prepared baking dish and bake for about 30 minutes or until the outside is lightly browned and the chicken is completely cooked through.

Serve with rice, black beans and refreshing cocktails!

Graham Cracker Latte

Well, I've gone too far. I put cookies in my coffee. Sort of.

You know those seasonal lattes from Starbucks, the ones that people go crazy over? I'm not into them. They usually taste funny to me and are too sweet {which, whoa, that's crazy for me of all people to say.} And when it comes down to it, I'd rather spend my splurge calories on the treats they have in the glass cases and keep my coffee pretty boring.

I know, party pooper.

But, even though I don't personally care for those "handcrafted beverages", it doesn't mean that I don't get the hype. They make them sound really good. So good, in fact, that I forget all about my aversion at least once a year and I get suckered into spending five bucks of my holiday cash on a drink that I swear off again until the next year.

This year's pick was the "Toasted Graham Latte", which wasn't horrible, but didn't make me swoon by any means. It did pique my interests enough to make me want to come up with my own recipe at home.

In my first round of recipe testing, I created a cinnamon-brown sugar simple syrup to flavor and sweeten the coffee, which yielded a lightly spiced version that was pleasant, sure, but wasn't "grahamy" enough for me. It was missing that toasty cracker taste that can't really be reproduced with just sugar and spices.

But how do you extract that essence into a liquid? INFUSE THE MILK WITH GRAHAM CRACKERS.

Stay with me. It's a little "out there", I know, but think about it. When you want to make tea or flavored simple syrup or even flavored liquor, what do you do? You let the ingredient you want the liquid to taste like take a little soak. 

In this case, I felt that the cinnamon-brown sugar simple syrup I created was infused with flavors that were too strong to let the "grahaminess" of the graham crackers shine through, so I did the next best thing: I made cookie milk.

Don't look at me like that. There are people making a fortune off of cereal milk treats, and that's basically the same idea. It's like, a thing.

So, instead of making my latte with plain milk, I infused my milk {well, almond milk actually, but you can use whatever type of milk you use} with the graham crackers.

The result? The "grahaminess" I was seeking and a roasty, toasty beverage that you can enjoy at home without having to wait for the 10 minute coffee order monologue of the person in front of you to end.

You're welcome!

Graham Cracker Latte
Inspired by Starbucks Toasted Graham Latte

1-2 teaspoons Cinnamon-Brown Sugar Simple Syrup (see below for recipe)
Strong brewed espresso
Equal amount of Graham Cracker Milk (see below for recipe), warmed

1. Add syrup to the bottom of your coffee mug/cup/bowl/vessel.
2. Pour freshly brewed espresso over it.
3. Pour in equal amount of milk.

Top with "froth" and graham cracker crumbs for an authentic coffeehouse experience.

For Cinnamon-Brown Sugar Simple Syrup:

1/2 cup brown sugar
1/2 cup water
1 cinnamon stick
1/2 teaspoon vanilla extract

1. In a small saucepan over medium-high heat, stir together brown sugar and water. Toss in cinnamon stick.

2. Bring to a boil and allow to boil for a minute until the sugar is completely dissolved. Remove from heat and allow cinnamon stick to steep in the syrup about 10 - 15 minutes. Stir in vanilla extract.

3. Pour into a mason jar or container with an airtight lid and store in refrigerator.

For Graham Cracker Milk:

3 cups milk of your choice {I used almond milk}, divided
4 graham cracker sheets {8 individual crackers}, crumbled

1. Warm 1 1/2 cups milk slightly in the microwave or a saucepan. Toss in graham crackers and stir until you have a soggy mess. Let it sit for about 10 minutes.

2. Pour the mixture into a fine mesh strainer, and press down on the graham cracker solids with a spatula or spoon to strain the liquid part of the mixture into a bowl {or better yet, something with a spout like a liquid measuring cup}. You should get about 1 cup of milk -- discard the solids.

Repeat if necessary {i.e. if the milk looks like it has too many little pieces floating around in it.} The milk will be slightly thickened.

3. Pour the remaining 1 1/2 cups milk into the graham cracker milk and stir to combine.

Store the graham cracker milk in a mason jar or a container with an airtight lid. Keep refrigerated.

4 Ingredient Breakfast Cookies | Nature's Path + Stonyfield

I am guilty of foregoing a proper breakfast for a mug of coffee more often than not. My stomach just doesn't wake up ready for food. {But a strong, boiling hot caffeinated beverage... sure, why not?! Weird.} But come 8:30 or 9 a.m., the rumbling begins and I'm usually searching for something quick to keep me full for a while since my lunchtime isn't set in stone and is often scheduled around the mood, cooperation and activities of my little guy.

When I do get to sit down and eat something that requires some assembly, I reach for the classic combo of yogurt and granola. I love that Greek yogurt has a hefty dose of protein {12 grams for a 5.3 ounce container of Stonyfield Greek in contrast to 6 grams in one large egg} and that granola adds a little crunch and flavor to the mix.

But it's not always possible to eat a yogurt parfait on the run. In fact, it's downright messy... and I don't need any help making a mess, I promise.

So, in an effort to be super efficient, I combined one of my favorite pairings into a healthy, portable cookie!

My buddies at Nature's Path Organic sent the members of Stonyfield's Clean Plate Club some of their nutritious goodies to play with in the kitchen. When I opened the box and saw their Pumpkin Flax Granola, I knew just how I'd use it! {You know, besides shoveling it into my face by the palmful.}

Along with a mashed banana, a few tablespoons of Stonyfield Organic Greek yogurt and a dash of vanilla, this granola is easily turned into a travel-friendly bite that's packed with fiber, protein and even Omega-3 fatty acids. Oodles better for you than a thermos of java.

The best part is that these couldn't get any easier to make, even for you "non-bakers" out there. Mix, scoop, bake and EAT. That's it.

Even though these are a great way to start the day, they also make a perfect snack for any time the munchies strike.

No more excuses for this gal -- whether I have time to sit down to breakfast or I'm on the run, these healthy bites make a fantastic solution for curbing my breakfast snubbing!

Disclosure: As a Stonyfield Blogger, I received samples of Nature's Path products for use in this post. As always, all opinions here are my own!

4 Ingredient Breakfast Cookies

1 large banana, mashed or beated
2 tablespoons Stonyfield Organic Greek yogurt
1/2 teaspoon vanilla extract
1 cup Nature's Path Organic Pumpkin Flax Granola

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat.

2. In a large bowl combine mashed banana, yogurt and vanilla extract. Stir in granola and mix until well combined. {If the mixture seems too "loose", let it sit for about 15-20 minutes until the granola soaks in the other ingredients and becomes easier to work with.}

3. Using a cookie scoop or a rounded tablespoon measure, scoop the mixture into little mounds onto the prepared baking pan. If desired, press the mounds down a little to flatten -- I just left them domed.

4. Bake for 13-15 minutes or until the cookies set and slightly browned around the edges.

Cool for 5 minutes before removing from baking pan. 

Pumpkin Crackers

Every Friday morning, Cole and I head to Trader Joe's and do our grocery shopping for the following week. It has become such a part of our routine that the store employees recognize him and ask where he is if I ever pop in without him.

Now that the novelty of shopping at the uber-popular retailer has worn off {our location opened a little over a year ago}, it's become a lot easier to shop without distraction. I see you, Cookie Butter... but we've only got room for fruits and veggies in this basket.

I do, however, enjoy browsing the aisles for TJ's seasonal items because they often have creative twists on ordinary foods that inspire me to make my own spin-offs in the kitchen.

Now that we're halfway through October, shelves are filled with all sorts of pumpkin-filled treats. {For the record, the Gluten Free Pumpkin Pancakes are the only item that have managed to sneak into my shopping cart. They were good.} From Pumpkin O's cereal to pumpkin bagels to pumpkin soup... the most popular gourd of the season is in no short supply at TJ's.

When I spied their Pumpkin Cranberry Crisps last week, I felt inclined to try my hand at homemade crackers.{Naturally.} The only time I ever think to buy crackers is when I'm entertaining because they go well with spreads and cheeses and round out a party tray nicely. Plus, crackers and bread = my husband's kryptonite, so I try not to have them readily available to keep temptation at bay. Even though I probably wont make homemade crackers very often, I figured it's still a nice skill to have under my belt.

Three ingredients, no funny stuff, and way cheaper than those fancy "artisanal" crackers that come 5 to a package... I couldn't think of a reason why I shouldn't give it a try.

These really couldn't be simpler to make. Just toss flour, pumpkin and water in a mixer to whip up a simple dough, then roll, roll, roll those babies super-duper thin {and engage your core while you're at it for a quick "ab roller" style work out}, then bake until brown and crisp.

Voila. Seasonal crackers. {Admittedly, they really don't taste much like pumpkin, but do get that nice orange hue for some fall flair.}

I kept mine pretty plain -- just a sprinkle of sea salt on top -- but you could get creative and add fresh herbs to the mixture or sprinkle some seeds on top if you really want to jazz them up. And if you want to get really cute, punch out some shapes with a cookie cutter to drive the pumpkin point home.

Pumpkin perfection without any risk of falling into TJ's clever end cap snares! Sounds like a deal to me.

Pumpkin Crackers

1 cup all purpose flour
1/4 - 1/2 teaspoon salt {plus extra for sprinkling}
3 tablespoons canned pumpkin puree
About 4 tablespoons water*

1. Preheat the oven to 400 degrees. Prepare a baking pan by lining with parchment paper, or simply use a pizza stone. Let the pan or stone heat up with the oven.

2. In the bowl of a stand mixer, combine flour, salt and pumpkin puree. Add water 1 tablespoon at a time until a firm dough forms -- you don't want it to be too wet or sticky, so adding water slowly and watching for the desired consistency will help ensure that you don't add too much liquid.

3. Turn dough out onto a floured surface and knead it a few times until slightly elastic, shaping it into a ball. Set it aside and let it rest for about 20 minutes.

4. Divide the dough into 4 equal pieces. Roll each piece out as thin as possible using a rolling pin -- you want it to be as thin as you can get it so they bake up nice and crisp. Give it some elbow grease & work those abs, then you won't feel as bad as eating a few extra crackers. {If desired, cut out pumpkin shapes using a cookie cutter or a pizza cutter, or simply roll out into one thin, "artisanal-looking" piece.} Repeat with remaining dough.

5. Optional: Spray dough with a little olive oil {I just use my Misto} or non-stick cooking spray and sprinkle with desired seasonings like salt or sesame seeds.

6. Place rolled dough onto hot baking pan or pizza stone and bake for about 8-10 minutes or until they are browned and crisp.

Remove from oven and allow to cool -- they'll crisp up a little more. Once cooled, break large pieces into smaller shapes. Serve with spreads, cheese or dips.

Roasted Apple Bread

I do a lot of reading about blogging tips and keys to success, and what I've found is that most resources suggest very similar practices across the board:

• Be consistent in your posting so readers know when to expect your content.
• Share approachable recipes that the average person feels comfortable attempting.
• Provide value to the reader by sharing ways to save time, money and energy.

And then, when I'm done taking notes, nodding my head emphatically and thinking, "Yes, this all makes perfect sense!"... I turn around and DO NONE OF THOSE THINGS. ::: facepalm :::

As much as I'd like to follow the prescription to blog prosperity, I just don't have it in me to follow directions. {When it comes to blogging, anyway. I'm a rule-follower for the most part in real life.}

I've tried scheduling, creating an editorial calendar {which I do have but have a hard time sticking to}, creating stupid-simple things that can be reproduced by folks who can barely boil water, and sharing recipes that can be made "on the cheap." I've tried sharing tips and video {like, once} and step-by-step tutorials {but, gah, I hate those. So much.}. I've tried being a "good blogger", and you know what? It isn't for me. 

So, I will most likely never be a "Pioneer Woman" or write a million cookbooks or appear on The Today Show. {Don't cry for me, I'm ok with it.} But I will do what comes naturally to me and share whatever the heck I want -- fairly often but not like clockwork -- and hope that you all keep coming around so that I'm not talking to myself over here. 

But if not, that's ok, too. Because I will be happily stuffing my face with things like this Roasted Apple Bread. 

With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples, this bread is hard not to devour in one sitting. 

Yeah, it takes forever. It's kind of a mess to make. It's "easy" as far as bread-baking goes, but most normal people have no desire whatsoever to undertake the task of baking their own bread. I get it. 

But, oh my. The feel of squishing your fingertips into puffy, risen dough. The smell of fresh bread baking in the oven. The ability to share bread that came out of your actual kitchen, that you made with your actual hands. There is just too much joy in that for me not to share because it doesn't fit the guidelines. Forgive me.

On the plus side, bread is pretty inexpensive to make. And it doesn't take very many ingredients. And you get to eat it while it's hot and fresh. 

That's all the convincing I've got for you. 

While I may never achieve true blogging success, I'm happy to settle for bread success. And this is it!

*The original recipe for this bread from King Arthur Flour contains chopped walnuts. Because I clearly don't like following directions, I decided to use chopped pecans instead... but then completely omitted them when I forgot to add them altogether. Oops. Bet they'd be good in there, though.  Also, this recipe suggests an 8+ hour rise {which I did allow to happen}, plus a 2 hour second rise. Since my first rise was done at 10pm, and I didn't feel like baking bread in to the wee hours of the morning, I let the bread rise in the refrigerator overnight, then removed it in the morning and let it sit at room temp for about 30 minutes before baking. I wound up putting it in the oven at 5:30 a.m. because that's when my kid woke me up. So after all that, I ended up baking in the wee hours of the morning anyway. Life's a funny thing. Anyway, just letting you know because if you need to do an overnight second rise, it'll still work out. The end.

Roasted Apple Bread

 Adapted from King Arthur Flour 

2 to 2 1/2 cups chopped apple -- a firm kind like Granny Smith or Cortland

1 teaspoon ground cinnamon

3 tablespoons sugar

3 1/4 cups bread flour or all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups warm water

1 teaspoon honey

1 cup coarsely chopped walnuts or pecans

1. Preheat the oven to 425 degrees. Prepare a baking pan by lining with foil and spraying with non-stick spray. Place topped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside {or store until later} and turn the oven off {you won't need it again for a while}.

2. In a large bowl {big enough for the dough to rise without overflowing} or the bowl of a stand mixer, combine flours and salt. 

3. In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam. {You can actually toss the yeast into the flour, but I like to make sure it's alive because I've used "dead" yeast too many times. The foam or "blooming" will let you know it's alive & kicking.}

4. Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight. {Told you this recipe took a while.}

5. When the dough has risen, turn it on onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough. This part is tricky, but be patient and it will mostly work itself in.

6. Grease a large stoneware baker, crock or Dutch oven {I used the ceramic insert from my slow cooker}. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours. {I know... all that waiting!!}

7. When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven. 

8. Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. {If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.} If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.  Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours. 

Remove from oven and allow to cool before slicing with a serrated knife. 

Now... take a bite and admit it was worth all the work! ;)

Pumpkin Spice Latte Panna Cotta

My child has an uncanny ability to detect the exact moment that I sit at my laptop to get some work done. Even when he's sleeping. It's both extraordinary and highly frustrating.

Since I'm no longer "ahead of myself" when it comes to blog posts {meaning I have nothing on standby for a rainy day}, this "gift" of his means that I haven't prioritized blog-related activities in quite some time. {Unless there's a deadline or special project, of course.}

It's hard to work on a recipe when you might have to stop mid-way, and even more difficult to keep your train of thought when your writing is stop & go. Answering emails and responding to texts {or pretty much anything requiring more than 30 seconds of my attention at a time} also fall into the category of things that have suffered as a result of staying home with the little guy.

As maddening as the lack of {perceived} productivity can be sometimes, I've cut myself some slack because, as it turns out, there is truth in that whole "The first year flies by!" adage. {We're already coming up on Cole's first birthday... what?!!} Being constantly tied to technology only makes it speed by even faster.

At this time last year, my belly was most definitely resembling a pumpkin, but since Cole was born just before Thanksgiving, I didn't have as much time for seasonal recipes as I would have liked. This year, I'm all about cramming in as many pumpkiny, appley, cinnamon-spiced things as possible just because I can... even though I still don't have much spare time. So, the biggest winners as far as recipes are concerned are those with a short prep time and handful of ingredients, extra points for holiday flavors and pretty presentation.

These Pumpkin Spice Latte Panna Cottas fit the bill. I originally saw this recipe in an email from Nielsen-Massey -- you know, the brand that Ina refers to as "good vanilla extract." Their version was a Peppermint Mocha Panna Cotta {which... yum}, but I don't shift gears to Peppermint Mocha mode until December. With a few little tweaks, I gave their recipe an October-appropriate makeover.

Truthfully, I've never been as nutty about the whole pumpkin spice thing as most everyone else is, but I who am I to deprive the masses from their seasonal sweetheart?

I'd never attempted panna cotta before, mostly because it seemed fancy and fussy. Now that I know how simple it is, I wish I had tried it a long time ago! I was surprisingly pleased with texture -- a cross between a pudding and flan. {I'm sort of funny about gelatinous things.} Unlike a pudding or custard, there are no eggs required which drastically cuts down on the cook time but still manages to achieve a smooth and creamy mouthfeel.

The addition of pumpkin puree, pumpkin spice and coffee extract creates that signature coffeehouse flavor that the crowds clamor over this time of year.

Though I served my panna cotta straight up, I was thinking a cookie crumb base, or maybe even a gooey pool of caramel in the bottom of the glass would be a great twist!

With recipes this easy to put together, I may actually get to participate in holiday entertaining... even if I have to do so between nap times. :) Give this one a try!

What flavor combination would you try in panna cotta?

Pumpkin Spice Latte Panna Cotta
Adapted from Nielsen-Massey
Makes 4 martini glass-sized servings

1 {.25 oz} envelope of unflavored gelatin
1/3 cup water
2 cups heavy cream
1/3 cup sugar
1 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Coffee Extract
1/4 cup + 1 tablespoon pumpkin puree
1/2 teaspoon pumpkin spice {plus an extra sprinkle for garnish}

1. In a small bowl, sprinkle gelatin over water and allow to soften for about 5 minutes.

2. Meanwhile, in a small saucepan, heat heavy cream over medium heat until just steaming. {You could also do this in a microwave, just be careful not to heat too much or it'll bubble over.} Stir in sugar and whisk until sugar is dissolved.

3. Remove from heat and whisk in vanilla extract, coffee extract, pumpkin puree and pumpkin spice until well-combined. Pour in softened gelatin and stir until it is fully dissolved. Cool slightly.

*If you're attempting my cookie crumb or caramel idea, this would be the time to put it into the bottom of your glasses or serving dishes.

4. Divide liquid evenly among martini glasses or serving dishes {yield will vary based on what you use, of course}. Cover with plastic wrap and refrigerate for about 2-3 hours until chilled and set.

Garnish with a dash of pumpkin spice or cinnamon if desired.

Disclosure: I was not compensated for this post, but I did receive samples from Nielsen-Massey for my use. As always, the opinions here are all my own!