Easy Apple-Cheddar Galette

I'm back!

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature. 

Peek-a-BOO Halloween Pound Cake

There is such a thing as getting overly-confident in the kitchen.

Even for a person who has probably baked thousands of cookies in her lifetime. 

See, I was recently asked to make some cookies for an event. 150 of them. After completing the task of baking 300 cookies for something else, I thought, "PSHH, 150?? I got this."

Clearly, I was suffering from a case of "rolling pin muscles." And I am not ashamed to admit such things if it means that it will save you from committing the same mistakes.

With too many things going on at once, my focus has not been what it usually is. I have an embarrassingly long list of emails I've yet to return. I've hardly had time to see/talk to/acknowledge my dear friends. I have said, "Yes, let's do that soon!" to too many people knowing full well that I would have to sacrifice something like sleep or going to work in order to accomplish that. 

So, my mental "deadline" for starting my cookie project sort of got pushed to the bottom of the list, and mid-week I found myself scrambling to get the process underway. 

After I got home from work last Wednesday, I thought I'd crank out a quick 75 cookies. {I say "quick", but these happen to be cut-out cookies. I've yet to discover a way to make this a "quick" undertaking.}

I was so proud of myself for having left the butter out a few hours before so that it would be softened by the time I got home; thrilled to discover that I had the exact amount of eggs I needed. I should know by now that it's usually the times when I feel way in control and over-prepared that the "dough hits the fan", so to speak.

So, yeah. I mixed. I rolled. I cookie-cut. I even "stamped" each cookie to impart a pumpkin design on them. Times three. {It was a big batch.}

Once I baked them off, I noticed that the color and texture didn't look quite right. That prompted me to sample one cookie for quality control. 

And, OH MY GOSH, I totally forgot to add the sugar. 

Two cups worth, not just a little sprinkle, leaving me with a gigantic batch of pumpkin spice biscuit/hockey pucks. They are not salvageable. Believe me, nothing bugs me more than wasting food, and I tried to think of every possible use. {Our pup is gluten-free & the cookies contained spices that are not good for dogs, otherwise I would have had a lifetime supply of doggy biscuits.}

So there I was, starting from scratch with one day to spare before the event. And still needing to create labels and package them. UGHHHH.

In the end, all was well. It almost always is. But I have no desire to see this type of cookie again for a very, very long time, no matter how simple they are.

On the other hand, this Peek-a-BOO Pound Cake... it's one of those things that looks complicated but is actually quite a cinch. Granted, there are several steps to getting it to turn out correctly, but the recipe part is pretty basic.

What looks like a regular pound cake...

... reveals a fun surprise upon slicing.

This version is obviously for Halloween, but you can easily swap out the middle shape for any occasion. You can also use any sturdy pound cake or regular cake recipe, invert the colors, etc. There are tons of combinations!

{For a picture tutorial from SheKnows, click here.}

I'm confident that you can pull this off. Just don't forget to add the sugar.

Peek-a-Boo Halloween Pound Cake
Inspired by SheKnows

You will need:

Your favorite pound cake recipes.
{I used Martha Stewart's Classic Pound Cake and Chocolate Pound Cake Recipes, halved. You can use whatever flavors you'd like or use the same flavor for both parts and simply tint the batter to differentiate between the two. It's up to you!}

For Icing {Optional}

4 ounces cream cheese
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extractA
Approximately 4 tablespoons milk or half and half
Decorative Sprinkles

Procedure:

1. Bake pound cake number 1 using desired recipe in a well greased loaf pan. {This pound cake will serve as the interior "cut out" shape, so plan accordingly with flavor or color.}

2. Remove from oven and allow to cool completely.

3. Wrap in plastic wrap and chill for at least 4 hours or overnight. {The longer the better. It will be much easier to work with if it's cold and "solid".}

4. Using a serrated knife, slice into approximately 1 inch thick pieces.

5. Place each slice flat on a cutting board. With your desired cookie cutter, cut out shapes. {I found it easier to go in the order the slices were originally cut so that they fit back together perfectly. Set aside.

Meanwhile, prepare the batter for the second pound cake*.

6. Preheat oven to the temperature indicated for your pound cake recipe. Liberally grease a loaf pan that is the same size as the one you used for the first pound cake using butter or non-stick cooking spray.

7. Spoon about 1/4 cup of the batter into the bottom of the pan and smooth with an offset spatula.

8. Place cut out shapes back in the pan {in the same order is easiest}, giving them a light push into the batter. Spread remaining batter over top of the pieces making sure none of the pieces are exposed.

9. Line a small baking sheet with foil {just in case}, and place loaf pan on baking sheet. Bake for amount 10 minutes less than the amount of time indicated for your pound cake recipe. Check for doneness with a toothpick or skewer {should come out with only a few crumbs}.

10. Remove from oven and let cool for about 20 minutes before removing from loaf pan. Once cooled, carefully remove from pan and cool completely on a cooling rack before slicing.

{Ice/glaze if desired}

A Few Notes:

*Cold pound cake is MUCH easier to slice. Once it starts coming to room temperature, it is more likely to crumble.

*Use a cookie cutter that doesn't have too many delicate details. I lost a few ghost hands because they were easy to break off.

*Note that you will probably not need all the batter for the second pound cake as some of the space will already be taken by the pound cake pieces. I halved the Chocolate Pound Cake recipe I used and it was the perfect amount. If you wind up with extra, you can bake a few mini pound cake rounds in a cupcake tin to use up the rest of the batter, if desired.

*Pound cake should be cooled completely before slicing... unless you want a crumbly mess. I know it's hard to resist, but trust me on this one! Slice warm at your own risk!

*Using a serrated knife helps you get clean slices.

*You will have quite a bit of pound cake scraps remaining. These are perfect for snacking, cake balls, trifles, crumbling over ice cream... go nuts!

Ok, that's all... now get baking! :)

Keep It Clean: Acorn Squash Stuffed with Spiced Quinoa

After all the tooth-achingly sweet, deliciously cheesy, and glutenous recipes that I have been posting lately, I feel like I need to tell you that I haven't completely fallen off the clean food wagon.

More often than not, you will find me happily enjoying healthy options {and usually posting them on my Instagram}, though -- if it isn't obvious -- I really like sharing all the naughty things. They're just a lot more fun to take pictures of for some reason.

Though I've definitely indulged in some enticing goodies lately, I've continued to try to "keep it clean" for the majority of the time, especially since my surgery is right around the corner. I'm keeping my fingers crossed that it will all go smoothly and that recovery will be quick so I can get into the full swing of cooking as the holidays approach.

Fall is such a foodie season with all the scrumptious and creative treats that come with Halloween, Thanksgiving and all the other holidays that take place during the last few months of the year. But, you don't have to eat poorly in order to celebrate the flavors of fall.

In fact, this dish is packed with both nutritious ingredients and the essence of autumn.

Quinoa remains one of my go-to dishes for any time I need something healthy, versatile and tasty. I can't even tell you how many different quinoa combinations I've come up with since I discovered it a few years ago. Every time I make it, I'm pleasantly pleased with the result.

This Acorn Squash Stuffed with Spiced Quinoa was no different. Maple-basted acorn squash serves as a charming vessel for this lightly cinnamon-spiced quinoa. If you've never tried cinnamon in a savory dish, I urge you to try it out... it lends an amazing warmth and subtle sweetness that works so well in dishes where you might not expect it. The crunchy toasted almonds and sweet, chewy cranberries complete the flavor party.

I love that these make elegant individual servings that would work as an appetizer or side dish for a dinner party. {Sort of like these... don't forget to enter to win your own set!}

What are some of your favorite healthy and festive fall recipes? I'd love to give some of them a try!

Acorn Squash Stuffed with Spiced Quinoa
1 cup quinoa, rinsed
1 1/4 cups water
1 cinnamon stick
1 bay leaf
1/2 cup sliced almonds, toasted
1/3 cup dried cranberries {preferably unsweetened}
3 tablespoons extra virgin olive oil
2 tablespoon apple cider vinegar
1 teaspoon pure maple syrup
1/4 teaspoon sea salt

2 acorn squash, cut in half, seeds removed
Olive oil
Maple syrup
Sea Salt

1. Preheat oven to 400. Prepare a baking sheet by lining with foil.

2. Brush inside halves of acorn squash with a drizzle of olive oil and a drizzle of maple syrup. Sprinkle with salt.

3. Place on prepared baking sheet, cut side down, and bake for 25-30 minutes {depending on size of squash} or until the squash is tender enough to be pierced with the tip of a knife easily.

For Quinoa:

1. Meanwhile, in a medium pot, bring quinoa, cinnamon stick and bay leaf to a boil. Reduce heat to medium and cover. Cook for about 10-12 minutes or until the water is almost fully absorbed. {Keep an eye on it as you don't want the quinoa to burn and stick to the bottom of the pot.}

2. Once almost all the water has been absorbed, reduce heat to low and let steam for another 5-7 minutes. Fluff with a fork. Remove cinnamon stick and bay leaf.

3. In a large bowl combine cooked quinoa, toasted almonds and cranberries.

4. In a small bowl, whisk together olive oil, cider vinegar, maple syrup and salt. Pour over quinoa mixture and toss to coat.

5. Scoop quinoa into cooked acorn squash halves.

6. Return to oven and bake for about 10-12 minutes or until the top starts to become toasty.

Mini Butternut Squash, Apple & Onion Gratins

How was your weekend? I spent my Sunday cooking up all kinds of autumnal goodies, which is nice since I haven't had much to talk about around here lately. {Notice I skipped right over Saturday and my team's loss at LSU. Ugh.}

Anyway, here we are, mid-way through October and I've already ODed on pumpkin recipes. {Ok, not really, but I'm ready to take a little break.}

It's time to explore other fall produce. We wouldn't want to make anyone jealous. I'm talkin' to you, butternut squash.

Cooking is always a lot more fun when you've got new items in your kitchen. Like these precious little stoneware Le Creuset Mini Cocottes.

I die.

Are they not just about the cutest thing you've ever seen?

When my friends at BigKitchen asked me if I'd be interested in playing around with these, I jumped at the chance. Because they're adorable, that's why. And then, the reality of their teensyness hit me and I started wonder what the heck one makes in such itty-bitty little pots.

My mind immediately turned to dessert {because that's the station that it's pretty much permanently tuned in to}. Pot de creme? Mini souffle? Creme brulee? Too easy.

I wanted to make something savory, original and, of course, delicious.

These Mini Butternut Squash, Apple & Onion Gratins totally fit the bill. I mean, how perfect are these for a fall dinner party?

Layers of butternut squash, tart green apple and savory onion are punctuated by tiers of gooey cheese. They bubble away until tender, filling the house with the most amazing smell. I loved the sweet and savory combination of the squash and apple... and don't even get me started on the little bits of slightly burnt cheese. I could probably eat an entire dish of that alone. {Gross, but true.}

Served in their own petite pot, they'll make each guest feel like whatever is inside was made especially for them.

The good news is you can make pretty much anything you'd make in a big Dutch oven in these diminutive ones. Individual soups, stews, baked eggs, pastas, puddings, dips... the possibilities are endless!

What would you make in these mini cocottes?

One lucky winner will have their very own set of 2 mini cocottes thanks to BigKitchen! Enter to win using the Rafflecopter widget below {NOTE: Don't freak out at all the steps, you don't have to do all of them... only a few are mandatory. But remember, the more you do, the better your odds!}.

Disclosure: BigKitchen provided me with my own set of mini cocottes as well as a set of 2 for the giveaway winner. As always, the opinions here are all my own.


a Rafflecopter giveaway
Mini Butternut Squash, Apple & Onion Gratins

1 butternut squash {preferably one with a longish neck}, sliced into thin inch rounds
1 medium onion, peeled sliced into thin rounds
1 Granny smith apple, cored and sliced into thin rounds
4 ounces sharp white cheddar or favorite cheese {I think Gouda would work well here, too}, grated
Salt
Pepper
4 tablespoons half and half {or heavy cream}
Olive oil

1. Preheat oven to 375 degrees. Prepare mini cocottes by coating with olive oil or butter.

2. Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.

3. Top with about a tablespoon {or two, I won't judge} of cheese.

4. Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.

5. Add one more slice of butternut squash. Pour 1 tablespoon of half and half or cream over top of each gratin. Give each gratin one final sprinkling of cheese.

6. Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.

7. Place mini cocottes on a small cookie sheet and bake gratins for about 35-40 minutes or until tender. {Use a knife to test and make sure it is able to slip all the way though to the bottom.

8. Remove lids and bake for another 5 minutes, or until the cheese on top begins to brown.

Cool for 15-20 minutes before serving so that the layers have a chance to set.

Savory Pumpkin-Cheddar Rugelach

I know, I know. More pumpkin. I can't seem to help myself.

A few things have finally happened around here that suggest fall might actually be on its way:

1. According to my dashboard, the temperature dipped down to a *crisp* 69 degrees this morning. Woo!

2. I have seen/heard of several roadside pumpkin patches {and just about every other picture on my Facebook feed shows little ones posing with said pumpkins}.

3. There was only one can of pumpkin puree left on the shelves at Target.

I totally snagged it so I could make these. Score.

Have you ever tried rugelach? I remember my mom would buy them sometimes when I was younger. They came in a clear plastic cylinder, giving me a clear view that the contents were nothing to be excited about. Though I knew they were considered a "treat" I couldn't quite understand the appeal... probably because, while they were sweet, they were usually filled with fruit & nuts. And in my kid-brain, fruit & nuts equaled adult food. Therefore, yuck. {Very logical.}

It wasn't until I was a bit older that I started to appreciate them. Tender, flaky, melt-in-your mouth crust. Delicious filling all tucked and rolled into each swirled little cookie. {And I discovered that they can sometimes contain chocolate, too. That might have helped my change of heart.} What's not to love?

As much as I love rugelach with a sweet filling, this recipe for savory rugelach caught my eye immediately. In fact, I pinned them as soon as I saw them shared by King Arthur Flour... and then promptly forgot about them.

I'm really glad the thought of these popped into my head again this week. Because They.Are.GOOD.

Like, "Maybe I won't tell anyone I made these and I'll just eat the whole tray" kinda good.

{Though I don't recommend doing that or anything.}

You know what these would be perfect for? {Besides devouring, of course.} A little wine night with the girls. Or as a savory little appetizer to hold over hungry stomachs before Thanksgiving dinner. Or really, for no other reason than to have a delicious snack to nibble on any day.

While the original recipe called for the combination of pumpkin and Parmesan, I decided to use some Cabot Farmhouse Reserve Aged Cheddar, mostly just because it sounded like a good idea. {It was.} The addition of sage and onion give the pumpkin an even warmer, more inviting flavor.

Delish.

So, are you guys all pumpkined-out yet, or what? What other types of fall recipes are you hoping to see around here... I'm open to suggestions! Leave me a note in the comments or hop over to my Facebook page and let me know what you're thinking. :)

Savory Pumpkin-Cheddar Rugelach
Slightly adapted from King Arthur Flour

Pastry:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup {1 stick} unsalted butter, cut into small cubes
4 ounces {half a block} cream cheese, diced

For Filling:

1 tablespoon garlic oil or regular olive oil
1/4 cup onion, finely chopped
1/4 teaspoon ground sage
Dash of chili powder
1/2 cup pumpkin puree
Pinch of salt
Pinch of black pepper
1/4 cup {or a smidge more} aged white cheddar {I used Cabot Farmhouse Reserve}
2 tablespoons walnuts, finely chopped
1 large egg, beaten with 1 teaspoon water
.
1. Place all pastry ingredients into a blender. Pulse until the dough comes together. You'll know it's done because it'll gather up into a ball.

2. Place dough on a floured surface and roll out into a circle, about 14 inches round. At this point, you can pop it into the fridge until you're ready to spread on the filling or wrap it up in plastic wrap in refrigerate until you're ready to use it.

3. Meanwhile, heat 1 tablespoon of oil in a small skillet over medium-high heat. Add onion and stir, cooking until translucent and tender, about 5-7 minutes. Sprinkle with ground sage and chili powder and cook, stirring, for about 1 more minute.

4. Add pumpkin puree, salt and pepper. Stir together with onion and cook for about 5 minutes, or until the pumpkin has lost some of its moisture.

Preheat oven to 400 degrees. Prepare a baking sheet by spraying with non-stick cooking spray or line with foil sprayed with non-stick cooking spray. Either way, make sure you use cooking spray! These like to stick!

5. Remove rolled pastry circle from refrigerator. {Make sure that it is able to be removed from the surface you have it on, then dust with flour and set down again.} Spread pumpkin mixture onto the circle, leaving about 1/4 inch border. Sprinkle cheese and walnuts over top of pumpkin.

6. Using a pizza cutter or very sharp knife, cut the dough into 16 wedges. {The easiest way to ensure they're equally sized is to cut in half, then in half again, and proceed until you have 18 long triangles.}

7. Starting at the wider end, roll each triangle up, then place on prepared baking sheet. Continue until all pieces are rolled. Brush each with egg wash.

8. Bake for 20-25 minutes or until the rugelach are lightly browned.

Remove from oven and place on a cooling rack to cool down. {Be careful, they're sort of fragile when they first come out of the oven.}

Cinnamon-Swirl Pumpkin Yeast Bread

I'm just gonna say it: I deserve the "Worst Food Blogger" award for the lack of posting that's been going on around here lately.

Have you noticed at all? I hope not. I've tried to hide the fact that I've barely stepped a toe in the kitchen to try out new things for the past few weeks by attempting to distract you with my overwhelming charm visits to fun places, collaborations with pretty blogs, random posts about the contents of my refrigerator, and occasional sharing of easy {and sinful} desserts.

I hope it's worked.

It's no substitution for regularly posted recipes, I know. After all, aren't food bloggers supposed to -- you know -- share food? I'm pretty sure that's how it's supposed to work. But honestly, I may have forgotten about that tiny detail for just a sec.

Can I just tell you how easy it is to get behind on posting when you're all.over.the.flippin'.place? I admire the bloggers out there who take fabulous trips to this conference and that retreat and this speaking engagement... and still manage to crank out posts, like, every day. I haven't mastered that part of this whole gig just yet.

I'm just over here all, "Hey look! I managed to go to work, wash a load of laundry AND share one recipe this week!" {I'm totally making that into one of those Someecard things you see all over Pinterest. Don't steal it.}

What's even more frustrating is that I actually do have plans to share stuff with you, but those things get shoved to the back of the queue because of other somewhat-more-important things that take place in the 5 minutes of spare time I have these days like showering and paying bills and vacuuming the 80 tons of dog hair that seems to cover every square inch of our home in the blink of an eye if I don't attend to it with semi-often frequency.

So, yeah. I don't blame you for not believing me anymore when I say that I do plan on showing you some of the cool things I did in San Francisco... IN JUNE. It will happen. Just don't hold your breath.

Anyway, I should probably stop apologizing and actually give you a recipe to try out. That might be a good start.

Since I'm making up for lost time, it's a doozy. Cinnamon-Swirl Pumpkin Yeast Bread. Not to be confused with Pumpkin Quick Bread, its sweeter, less time-consuming counterpart.

This is the type of bread that you cut into thick slices, toast, and slather with butter for breakfast. It's got a nice crusty exterior and a tender, bready interior with a hypnotizing swirl of brown sugar and cinnamon in the middle. It has a hint of sweetness without the feeling that you're eating cake for breakfast. {Which, by the way, I find nothing wrong with from time to time.}

And because it's fall and you can't get away with posting anything that doesn't contain at least a tiny bit of pumpkin {not even when it's still a billion degrees out where you live}... it's got some of that, too.

A word of warning: since this is "real" bread -- the type that requires kneading and stuff -- it takes some time to make. You've got to let it rise. You'll need a rolling pin. There will probably be flour everywhere. But guess what? I think it's totally worth it.

Guess what else? This recipe makes two very decently-sized loaves. One for you and one for a friend. Or two for you and a need to bust out the stretch pants. Or none for you and many happy recipients. I'll let you decide which option you'll take.

So, are we friends again? Because I need to go look for my stretch pants if we're not. I only share bread recipes with friends.

Ok, fine. Here you go.

I hope to be back on a regular posting schedule soon. Until then, nibble on some toast. ;)

Cinnamon-Swirl Pumpkin Yeast Bread
Hardly adapted from Taste of Home

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 teaspoon sugar
2 packages active dry yeast
1 1/2 cups warm water
1 cup pumpkin puree {canned or homemade}
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten

For Swirl:
3 tablespoons butter, melted {divided}
1/2 cup packed brown sugar {divided}
1 teaspoon ground cinnamon or pumpkin pie spice, if you prefer {divided}

1. In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups all-purpose flour with whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Mix until thoroughly combined.

2. In a small bowl, whisk together warm water, pumpkin puree, applesauce, oil, and eggs. Pour into dry mixture and beat until combined. Slowly add in the remaining all-purpose flour. It will form a thick, stiff dough.

3. Change to bread hook attachment and knead for 4-5 minutes until the dough is elastic. {You can do all the mixing and kneading by hand, too, of course. But it's a heck of a lot easier with a stand mixer!}

4. Place the dough in a large bowl greased with non-stick spray. Cover with plastic wrap. Place in a dark, warm place and allow to rise for about an hour or until just about doubled in size.

5. Once risen, punch down the dough and divide in half. Roll out into a large rectangle {about 18 x 9 inches}. Brush the rectangle with melted butter, then sprinkle with brown sugar and cinnamon or pumpkin pie spice. Starting with the long size, roll up the dough {jelly roll style} and pinch the seams. Repeat this process with the remaining ball of dough.

6. Preheat oven to 350 degrees. Grease 2  9x5 inch loaf pans. Place rolled up dough into prepared pans. Cover and allow to rise, again, for 30-45 minutes or until the dough doubles and fills most of the pan.

7. Bake loaves for 55 minutes to 1 hour until the outside has formed a light brown crust. {If it starts to brown too much, just cover with foil until the bread is finished baking.}

8. Cool in pans for about 10-15 minutes, then remove and cool for another hour or so on a wire rack before cutting for best slicing results. If you don't mind crumbly slices, eat warm from the oven! :)

Treetop to Table: Taru Gardens at Sundy House

There is irony in having received an invitation to visit one of the most lush, gorgeous gardens I've ever seen.

I am a natural plant murderer; the complete opposite of a green thumb. Greenery cowers at the very mention of my name.

I joke about this, but it is often the source of much dismay for me since I dream about how fabulous it would be to grow my own fruits, veggies and herbs {a la Ina} to use in my cooking. 

Instead of brimming with jealousy at the obvious success of Sundy House's flourishing Taru Gardens, I secretly hoped that some of its magic would rub off on me as I wandered its shaded pathways with Executive Chef Lindsay Autry and Pastry Chef Sara Sipe for an afternoon of botanical learning.

Located in the heart of Delray Beach, Sundy House itself is a local landmark that brings great pride to the area with its rich history and deeply rooted {no pun intended} ecological awareness.

Like the earth has accepted the restored 1902 Queen Anne Victorian home as its own, Sundy House blends into the surrounding foliage, beckoning for further exploration from passersby. Its full acre of tropical gardens features over 5,000 types of plants and 500 varieties of vegetation from around the globe.

Over 100 of those plants yield things that can be cooked with or eaten, an opportunity that is not passed up by its chefs.

From sweet tropical fruits and fragrant herbs to strange, almost prehistoric-looking edibles, nothing is off limits in the kitchen and on the menu at the renowned Sundy House Restaurant. 

Oh, you know. Just nibbling on some plants.

Chef Lindsay Autry {former Top Chef contestant and finalist} enjoys the challenge of letting the seasons and available yield guide her menu selections -- a "farm to table" method that allows ingredients to be used at their peak of quality. As we roamed through the trails and paths of the garden, she pointed out unique varieties of fruits, vegetables and herbs.

The garden is ever-changing depending on that season's weather and each plant's reaction to the environment, making it a constant surprise what one will find growing amidst the brush from year to year. Working with a "living" produce department has its moments -- dealing with an excess of one type of fruit {which reminded me of this}, wondering if something will bloom that year, and even figuring out what in the world some of the new items in the garden are!

One of my favorite parts of touring the garden with the chefs was seeing their passion and excitement for all things green. {And red... and orange... and...} From incorporating nature's little gifts into foods, desserts, drinks and plating to teaching visitors about these unique edibles, it's obvious they love what they do and appreciate the access to so many amazing things in their very own backyard.

As for me, I enjoyed every part of my visit. In fact, I could barely bring myself to leave! When the tour was over, I stuck around for a while sipping this amazing champagne cocktail with homemade star fruit syrup.

Yeah, you try leaving this place.

Then I headed back out to snap some more pictures and soak up the "zen" of Taru Gardens.

The pictures don't do this place justice. If you happen to be in area, make sure to stop in and visit Sundy House. They offer free tours of the garden certain days of the week. Better yet, make a reservation to eat there! {I'm so sad I didn't get to do so during FLAVOR Palm Beach, but I'm definitely planning on trying to come back soon!}



Chefs Lindsay & Sara gifted me with a bag of garden goodies...

Obsessed with her business card. Check out my Instagram for a close-up of the coolest part!

So, of course, I had to use some of them to make a little something to share with you!

These Star Fruit Tartlets are so dainty and sweet. I stumbled upon the recipe in an old press release from Sundy House that contained several of their recipes for carambola {star fruit's other name} treats since the garden produces lots of star fruit in late summer. Maybe that's why they were part of my goody bag! ;)

I made my own tartlet shells using this recipe {I halved it and made minis by baking them in cupcake tins}, but if you don't feel like going to all the trouble, you can probably find pre-made mini shelves at the grocery store.

They're a perfect way to use up this unusual {but beautiful} fruit, although it's also very tasty on its own!

Many thanks to my friends at Sundy House {and to my favorite It! Girl who set up the meeting!} for a wonderful afternoon. Can't wait to visit again!

Star Fruit Tartlets
Adapted from Here

6 homemade or store bought mini tart shells
4oz. cream cheese
1'4 cup sugar
2 teaspoons flour
1 egg, slightly beaten
1 teaspoon heavy cream
1 teaspoon vanilla extract
6  slices of star fruit, seeds removed

1. Preheat the oven to 425 degrees. In a medium bowl, beat together cream cheese, sugar and flour until smooth.

2. Add beaten egg {I actually didn't even use all of the beaten egg, probably about half}, cream and vanilla extract and cream. Mix until well combined. I find a hand mixer to do the trick.

3. Scoop about a tablespoon of filling into each mini tart shell. {Don't overfill, mine puffed up and didn't look as pretty because I got a little too generous with the filling.} Press a slice of starfruit into the filling of each tartlet. Push down gently until it sinks in a bit.

4.  Bake at 425 degrees for about 5-6 minutes, this temperature for 6 minutes, then lower heat to 250° and bake for 7-8 more minutes.

5. Remove from oven and let cool. Refrigerate until chilled. They aren't as pretty as when they're fresh out of the oven, but I think they taste better cold.

Bonus pic... I think they're secretly Gator fans! ;)