Pumpkin Bread

Once I whipped up some pumpkin butter, it was time to put it to use. Its fall so what better time for some good old pumpkin bread. The original recipe calls for nuts, but I opted out since Chris is allergic.

Recipe adapted from Oh She Glows

Dry Ingredients
1 2/3 cups flour (I used whole wheat but spelt, kamut, or white is fine too!)
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
3/4 teaspoon ginger
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1/8-1/4 teaspoon ground cloves (optional)

Wet Ingredients
1/2 cup pure maple syrup (honey might work)
1 cup canned butternut squash or canned pumpkin
1/4 cup melted coconut oil (or canola oil)
1/4 cup apple sauce
1 ground flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)

To Mix In

3/4 c. Pumpkin Butter (you can buy this at Trader Joes, but homemade is a million times better)

Preheat oven to 350.  

Assemble dry ingredients and mix in medium bowl.  

Assemble and mix wet ingredients in small bowl.  

Now mix wet and dry ingredients together

Now line your bread pan with parchment paper and get ready to layer!

Now fill half of the pan with the batter.  Layer on half of the pumpkin butter, the rest of the batter, and then top it off with the rest of the pumpkin butter

Bake for 50-55 minutes and then let cool for 15-30 minutes.  Enjoy!

Pumpkin Butter

Essential in my opinion to have around for fall and holidays.  And so easy to make!
Adapted from Oh She Glows

Ingredients
1 (29 ounce) can pumpkin puree
3/4 cup apple juice (optional)
1.5 teaspoons ground ginger
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon

Combine all in large saucepan.  Bring to boil and then reduce heat to simmer.  Cook on simmer for 30-40 minutes stirring frequently.  Removed from heat and add any extra spices to taste.  Once cool it can be kept in refrigerated airtight container for up to 3 weeks.

Enjoy!

Cake Pops

Cake pops are quickly becoming 'the new cupcake.'  Check out these delicious pops from my good friend London Ly's birthday.  Cake pops, cupcakes, and cake provided by T for Tairay.

Pumpkin Pancakes

It's that time again! When October rolls around I go into pumpkin food mode. And I could stay there year round! There's nothing like getting my first pumpkin latté of the season from Starbucks. Last week I tried out homemade pumpkin bread for the first time (stay tuned for that post), and this week it was time for the annual pumpkin pancake breakfast.
I'm going to give making these from scratch a try, but a few friends and I have a tradition of having pumpkin pancake breakfast at a local restaurant, Eggs 'n Things.
Absolutely amazing :)

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Oatmeal!

Chilly whether in LA makes me want something warm for breakfast!
Oatmeal with peanut butter, homemade pumpkin butter, carob chips, and chia seeds!


Check out my oatmeal inspiration!
http://www.KathEats.com/kaths-tribute-to-oatmeal

Waterloo and City

October special! Chickpeas with goat cheese baked and served in a mini pumpkin!

Great cocktails and great food in culver city. My friends had the beef Wellington which was amazing!!

Baked Truffle Mac & Cheese

Truffle oil is becoming the hot new item in cooking.  And personally, I love it!  I was craving pasta last night and had most of the ingredients around to whip up my baked garlic mac & cheese.  But last minute, I decided to nix the garlic and go for the truffle oil instead!

Here's what you'll need:
Pasta.  I had cavatappi already so that's what I used
Fresh Parmesan cheese
Shredded Colby Jack cheese.  About 1 cup
Truffle Oil.  About 1 tbsp
Plain bread crumbs
1 can Campbell's cheddar cheese

Pre-heat oven to 350 and cook your pasta of choice.  Drain, and put back into pot..  Add the truffle oil and stir.  Mix in the cheddar cheese.  I only used about 1/2 the can since I was only making 2 servings this time.  Then mix in 3/4 of the shredded cheese and a tablespoon or so of the parmesan.  It should be looking VERY cheesy now!  Add salt and pepper to taste.

Spoon into a casserole dish or in this case I used 2 ramekins since I was just making for Chris and I :)

Sprinkle on the breadcrumbs and a bit more Parmesan

Bake for about 15 minutes at 350 and voila!  Enjoy!