I’m currently in the middle—what I like to call—autumnal chaos. I am busy editing photos every night until 10pm, which also means I’m consuming a large amount of reality television. I’m incredibly embarrassed to admit that I have watched every.single.episode of Shahs of Sunset and I have so many opinions about them. The other day I went to their neighborhood (West LA) and I was like, “If I run into one of them…I won’t be able to control myself!” I was bummed I didn’t see them.
One recipe that was at the very top of my to-make list this season was to fall-ify carrot cupcakes. This is inspired by some ras al hanout carrot cupcakes in Casablanca: My Moroccan Food.
Carrot cake is already filled with spices but with these cupcakes we’re just adding WAY more, while also adding some other spices in the mix.
These cupcakes are glorious to freeze. And then thaw in the fridge when you’re ready to eat and serve.
I gotta a new pie book in the mail and I LOVE IT! Immediately these Cheddar Rye Apple Hand Pies leaped out at me!
The world needs more pie, I think. Especially this week (and after last week) lol. Last year, I was in Chicago for work so I took a quick trip to Detroit to visit my brother who just moved there for a job. And while he was at work, I asked some of you for recommendations and the number one place you cute people told me to visit was Sister Pie. I was super excited. I jumped in his car (he lent me) and drove to Detroit. As I cruised around the city, I decided to drop in to Sister Pie.
The place is vibrant, warm and feels like a place that serves the community. Because I was so excited to be there AND because their case was jam-packed with baked goods, I ordered one of everything!
This is the time of year where Los Angeles weather is totally erratic. One day it’ll be 90 degrees and then two days later you’l need a sweater and some hot coffee to get your day started. By now, I know which one I get excited about.
I’m currently wearing a sweater so I feel like it’s appropriate to discuss this chai-spiced apple skillet cake with you all. I wanted to provide a recipe that is super easy. Something that you can throw together in a one, two steps max. This skillet cake is it!
Since I’m constantly cooking Monday-Friday (for this blog), the weekends are usually spent going out to eat. And since I live so close to San Gabriel Valley, I usually head there for a meal or two. Chinese food is one of my al-time favorites. I have to say, I love meat pot stickers and dumplings. Shrimp and pork? Delicious. But for a lighter weeknight meal, I wanted to try my hand at Vegetarian Pot Stickers. And I’m so glad I gave them a few tries, because these are SO good.
I roasted a kabocha squash and added a bunch of stuff to it like green onions, sautéed mushrooms, sesame oil, chili paste, ginger and white pepper. It was glorious. It tasted like heaven.
This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
Today we’re talking about fall dinner party inspo. I’m exploring the world of plates and linens and flowers and color schemes. This weekend I teamed up with Bertolli to throw a dinner party, as a larger part of their #Bertolli Gold Label Progressive Italian Dinner Party with a few other food bloggers (like Tracy, Beth, Carrian and Kristen).
While the virtual dinner party plays out with fantastic recipes (see menu below), I’m also taking this opportunity to get my friends together in a backyard and eat fancy cheese, stuff our faces with a persimmon galette (recipe coming soon!) and delicious porchini mushroom lasagna featuring a new Bertolli Gold Label sauce. But more on the food next week! When people think of Italy, the first thing they think of is food, but details are in the table setting, too. So today is all about the pretty images I’ve been hoarding on Pinterest as inspiration for a fall table.
I love the idea of having a fall table with absolutely zero orange. I personally adore the color orange, but isn’t it refreshing to see fall tables with other color schemes? For this particular table I wanted the color palette to be a cool blue, baby green and beige. It’s a lil’ bit California meets Italy, a little cozy and a whole lot of cute.