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!

Chocolatine

Chocolatine is a delicious little gem in Thousand Oaks.  Stop in for brunch, but save room for the amazing french pastries.

Caprese Salad

Lemon Tarte

http://www.chocolatine.net/

Breakfast: Le Pain

Soft boiled eggs with organic bread and spreads, and cafe au lait.  My fave sunday morning treat with my hunny.

Le Pain Quotidien

Snack: Rustic Olive Bread with Oil

Tie Dye Cupcakes

Got this idea from my favorite, Free People, BLDG 25 blog.  All you need to do is take white cake mix and separate it into small bowls, then mix in the food coloring.

Then layer the colors into the cups, dont mix!

Voila!

Garlic Shrimp

This one is quick and easy!  Simply sauté shrimp in some olive oil, parsley, and a couple minced garlic cloves.

Serve with rice and asparagus

Voila!

Healthy Lunch

black beans, shredded carrots, and spinach with Trader Joes cilantro dressing wrapped in a spinach tortilla!

Valentine's Dinner

Zins, Westlake Village

Lobter Mushroom Risotto

Roasted Seafood Plate

Bananas Foster cooked at our table for dessert

Homemade Tomato, Onion, and Pesto Pizza

Ok, this was my 2nd attempt to make my own pizza.  The 1st attempt was ok, but a little too much crust.  My honey picked up this AMAZING pizza dough from an italian deli which made a huge difference.  I also made my own fresh pesto which has been a huge hit with everyone whose tried it.
This pizza recipe was from Oh She Glows.  Mine wasn't exactly vegan, but still great!

You'll need
1 sweet onion
1 red onion
2 medium tomatos
garlic
Pesto (see recipe below)
Parmesan cheese
Olive oil
Salt and pepper
Fresh basil

If you are making fresh pesto which i highly recommend use this recipe, AMAZING!
I actually made double the recipe so we had leftover to dip the crust!
1/3 c. pine nuts
1.5 c. fresh basil
1/2 c. parmesan
3 garlic cloves
1/4 c. olive oil
salt and pepper to taste

basically you need to mash this all up together.  If you have a mortar that is best.  I don't so I crushed everything in the magic bullet before mixing together.  Pine nuts need to be crushed up, as does the garlic and basil needs to be chopped/minced.  Add the olive oil to get the consistency you want.

Mix up about 3 tbsp of olive oil with 1 minced garlic clove, a few chopped basil leaves, and salt and pepper to taste.  Set this aside.  You will brush this over the veggies before roasting.

Chop up the tomato, , and onion.  Coat in the garlic oil mixture and roast in a pan for about 25 minutes at 400 degrees.

While this is cooking, get your pizza dough ready.  I found it best to roll it out a bit with a rolling pin first.  Then I tossed a bit by making 2 fists and rotating the dough around so it was even.

I cooked on a baking stone which seems to be the best method.  But you can use a baking sheet if you dont have one.  If you are using the baking stone it needs to warm up in the oven at 500 for about 20-30 minutes.  I kept mine in the oven before and while the veggies were cooking.  It needs to be HOT when you put the pizza on!

Once pizza dough is looking good, use your fingers to make a crust around the edge
Next load on the pesto!  I put on a lot because this gives the pizza a lot of flavor

Next put on your roasted veggies!

Next add on the parmesan cheese!  My asst chef got the shredded, but i think regular grated would be best!

Transfer pizza on to the hot stone and bake for about 15 minutes in the over that has already been preheated to 500

bake until crust is golden brown, and cheese is melted and enjoy!

The Best Creme Bruleé of my Life

Celebration was in order when my man got nominated for a Golden Reel Award.  (So exciting, need to go dress shopping!)  We went to Geoffrey's in Malibu.  Totally gorgeous.  Terrace seating looking over the beach with enormous tiki torches.  Dinner was fabulous, but dessert, my God.  Amazing.  This was good creme bruleé, but they really kicked it up a notch with the layer of chocolate creme on the bottom.  Amazing.

Snap Peas with Garlic Basil Butter

This one was adapted from the I <3 Trader Joes cook book.  Lots of great recipes in there, Im only getting started!

For the basil butter, finely chop about 1/2 c. of basil.  How much butter you want to make is up to you.  I used about 3-4 tablespoons.  Blend the butter, basil, and 1 cube of Trader Joes frozen (defrost it first!) garlic.  I mixed together in the buller!

Next cook 4 pieces of bacon.  When done chop into pieces.

Mix in 1 bag of Trader Joes snap peas with about 1/2-3/4 C. of TJ's corn salsa

Then add chopped bacon

I kept the basil butter on the side

I served with mushroom risotto.  Delish!

Enjoy!