-
Pumpkin Cinnamon Buns with Date and Walnut Filling
With fall in full swing, and Halloween and Samhain only a day away, it’s time to break out the pumpkin spice buns. Now, I’ve made plenty of sweet breads on the blog before ( pumpkin chocolate babka, cinnamon walnut challah, and orange and cardamom sweet rolls to name a few), most of which are heavily spiced and heavily festive. This one is no exception. I like what I like, okay? This recipe, however, is the first on the blog to feature the look, technique, and texture of a classic cinnamon roll (think Cinnabon). While it’s nothing fancy, it is something that can be tricky to get just right, especially when…
-
Roasted Apple and Butternut Soup (Vegan)
Is it fall again yet? No? Darn. We’re doing this anyway. This soup actually does fit wonderfully into winter, considering the fantastic shelf life of winter squash (which is actually grown and harvested in fall). The acorn and butternut you see in the pictures? I bought them as decor before thanksgiving. If you keep them cool and dry, they can be eaten months later, and there’s hardly a discernible difference. Few fruits or vegetables are that hardy, so these dense squashes are a total gold mine for those who make an effort to eat seasonally. Eat better, save the planet, folks! On the soup: This was inspired by a recent…
-
Apple Cider Sangria
It snowed all night. I needed an apple cider sangria recipe. Montana may not be so lucky as to have a second “Indian summer”, so I thought I’d push out at least one more autumnal recipe before all is lost to the Great White Blanket. And I needed a sangria recipe that made me feel like we still had yellow leaves on the trees. Hence the apple cider. I suppose it would be pretty easy for this recipe to be converted to a holiday drink if needed– and don’t hate me for this– but I actually think it would be wonderful served hot with some whole spices steeped in.…
-
Pumpkin Spice and Chocolate Babka Buns
Call me basic, I don’t care. This stuff is delicious. In the midst of moving, holidays, and entrepreneurship, this has been a busy autumn season for me. But fear not! Nothing can hold me back from baking pumpkin-everything, and bringing the results of the best to you. This babka isn’t just a pretty treat. It’s crisp and soft and sweet and honestly tastes like fall heaven. And also looks awesome. And since it’s leavened with yeast instead of baking powder, it’s not cake… in the American sense. And that means you can eat it for breakfast. You’re welcome. It is a multiple-step process, but the parts where you’re actually doing…
-
Cold Season Soup– Vegetable Soup with White Beans and Quinoa
Myles got a cold last week. I was just waking up when he sent me the text saying he should have stayed home from work. I immediately gulped to see if my throat was sore. Not really. I tried to breathe out of my nose. Success. Relief. When I get sick, I tend to get very sick, and it lasts a long time. When I was in grade school, I got sick a lot. I spent more time sick than not while growing up. So I tend to be a little paranoid when my husband who has an immune-system-of-iron tells me that the germs have gotten to him. When the weekend rolled…
-
Roasted Acorn Squash, Stuffed with Wild Rice and Mushroom Pilaf
With the holidays approaching and a chilly bite in the air, I’m buzzing. It feels like there are so many exciting things around the corner, and I’m ready to face them–mug of warm liquids in hand (obviously). Even though the cold weather does often make me want to curl up in a fluffy ball and watch old movies, it also fills me with a lot of creative motivation. Recipe ideas come brimming out my ears, and if I’m not baking away in the kitchen, I’m in my studio throwing colors around, or at my desk, hammering rocks into jewelry. But this writing bit actually becomes much more difficult. Although I’m…
-
Poached Pear and Spice Loaf — Baking into Autumn
I didn’t realize how desperately I had starved for a true Autumn until it arrived. “Alaska in the fall” doesn’t really exist beyond the three days you may see yellow leaves before everything’s hastily buried in snow. Existing slightly closer to the equator has given me the classic gradual slope of changing seasons, and my kitchen is a happy reflection of it all. Spiced teas, pumpkin cakes, and an abundance of colorful squashes will be present in my next few posts, so get ready! Today, we’re kicking off with a recipe that just so happened to go really well on the very first attempt–a welcomed and rare miracle. So it’s…
ADVENTURES IN FOOD, TRAVEL, AND PHOTOGRAPHY
