These rolls on a Saturday morning make everything better. They are soft and warm and delicious. The combo of orange and chocolate will forever be a favorite of mine. It is classic Holiday vibes but I really feel like we should make space to enjoy them year around.
Orange and Chocolate Filling
Orange and chocolate is a classic Holiday flavor combo. Many people LOVE it. Some people dislike it. It’s truly a polarizing flavor combination that divides people right in half.
As you can imagine, I am in the group of people who LOVE this flavor combination.
The filling is gently spiced with some cinnamon and all-spice. The orange flavor comes from some fresh orange zest that is put on top of that filling.
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.