• Recipes,  Uncategorized

    Egg-less Pumpkin Spice Cookies

    It’s Autumn in most of the world, which means it is basically summer in San Francisco. The warm weather definitely doesn’t stop me from enjoying all my favorite fall flavors, especially pumpkin. I’ve made the **easiest** version of pumpkin spice cookies before and shared them here. This recipe involves a few more ingredients (no boxed help), but results in super soft, chewy cookies that are perfect for fall. Ingredients 1/4 C brown sugar (I prefer dark) 1/2 C white cane sugar (plus 1 T extra) 1/2 C unsalted butter 1/2 C pumpkin puree (My favorite is Libby’s) 1 tsp pure vanilla extract 1 1/5 C flour (all-purpose) 1/2 tsp salt…

  • Recipes,  Uncategorized

    Pumpkin Spice Chocolate Thumbprint Cookies

    What do you do when there is a rain delay during Game 7 of the World Series? You bake cookies of course. Okay, maybe this isn’t what everyones first instinct is, but it definitely was mine last night. I actually came across this recipe when I was in college and then remembered it because it appeared in one of my facebook memories from more than 5 years ago. Made me think it was time to bring this one back for fall. This recipe is SO easy it hardly constitutes baking. I honestly could make these with my 4 year old nephew as long as I operated the oven. I totally…

  • Recipes,  Uncategorized

    Roasted Eggplant Lasagna

    It’s been a very wet, rainy weekend in San Francisco which means its the perfect time to start making some Fall appropriate dinners. With weather like this, it is particularly nice to make a recipe with plenty of leftovers that can be reheated for lunch or dinner later in the week. This recipe 100% fits the bill. I always love lasagna (see a pumpkin lasagna recipe here), but this is a nice variation with a roasted eggplant filling base. Definitely can be prepared ahead and then baked the day of serving for an awesome prep ahead meal you are sure to like. Ingredients: 1 large eggplant 8 oz low-fat ricotta…

  • Recipes,  Uncategorized

    Pumpkin & Spinach Lasagna

    I hosted a Friendsgiving two weeks ago to celebrate the arrival of the holidays with some of my closest girlfriends in San Francisco. If you’ve never done a Friendsgiving before, I highly recommend it. It’s an awesome way to share stories and catch up over some delicious food and wine. I decided to make Pumpkin Lasagna for the group because its a great dish that serves a lot of people, tastes delicious, and is easy to make!     Ingredients: 18 oz Lasagna sheets (I used a store bought gluten-free pasta) 2 C mozzarella 1/2 C parmesan 15 oz (about 2 C) low-fat ricotta cheese 5 oz fresh spinach 15…

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    Feta & Almond stuffed delicata squash

    It’s fall in San Francisco, which really means we are experiencing amazing 80 degree weather and enjoying the sunshine. Yes, I do intentionally try to make all of you suffering through any sort of cold jealous. No shame. This week, my CSA (community supported agriculture) farm brought me a wide array of fall fruits and veggies including Delicata Squash. I am a huge fan of squash in general, especially butternut squash and small summer squashes. Delicata is an interesting variety though because unlike butternut squash, the rind is pretty thin and easy to cut. It also is thin enough that you can bake it and eat it without peeling! Here’s…

  • Recipes,  Uncategorized

    Pumpkin Cupcakes

    So first off, sorry for the huge blogging lag. Basically I’ve been spending a bunch of time trying to move my website from tumblr to wordpress (with the help of an amazing task rabbit) and getting ready for my upcoming trip to New Orleans for the Society for Neuroscience conference. I’m really excited to go to NOLA because a) I’ve never been before and b) I absolutely love creole flavors and cannot wait to try them at the authentic local spots. YUM! Anyway, here’s a really good recipe for some pumpkin cupcakes with cheesecake frosting. It’s loosely based off the recipe from Martha Stewart  but I tried to change it up to make…

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