Spiced Squash Butter

“Don’t be in such a rush to figure everything out. Embrace the unknown and let your life surprise you.”

Happy Fall, y’all!!

I wonder how many times I have opened up a fall blog post that way! I honestly just get so dang excited. I think a huge part of it is that I LOVE squash. Like, ugh why can’t they be in season all year long?! There are so many varieties and they all have unique tastes, are hella versatile, the list is endless.

Butternut—great for soups, roasted for salads, smoothies, pizza toppings, quiche

Pumpkin—pies, roasted, soups

Spaghetti—sautéed, roasted to use as a noodle replacement

Kabocha (newly discovered!)—roasted for grain and salad bowls, mashed

Acorn—same as above and, now, as SQUASH BUTTER!

Of course, there are so many more that I didn’t mention, gosh like delicata (YUM), the list goes on! So, with fall comes squash, and with squash comes my excitement to experiment with new recipes. I decided to change things up with the normal apple or pumpkin butters that are made during this beautiful season and see if acorn squash would do the trick! And dang, is it GOOD. It’s super simple and quick (ish) to make, and the spices can be adjusted to your liking, which I love about squash in particular. This recipe is heavy on the spices—so beware!! but that’s what makes it soooooo delicious. If you love apple pie and all of its spices, this is like 10x the goodness!

It gets better. I couldn’t just leave it at the squash butter without thinking about what I would slather it on! The warm and wonderful Siete Foods family sent me this lovely package of cassava flour burritos + some other goodies, so I instantly was like “Uhhh this squash butter is going inside of these burritos, DUH!” So, I made this cute little breakfast burrito with eggs + apples + greens + squash butter! And seriously, don’t knock it until you’ve tried it…it’s such a nice blend of flavors, a little sweet and a little savory yet a LOT of yumminess! I cannot wait until you try this combination for the most perfect start to your crisp, fall mornings!

ingredients

Acorn Squash, roasted—14 oz, or 2 C; medium in size

Coconut Sugar—3 oz, or ½ C

Honey—2 TBL

Water—2 oz, or ¼ C

Lemon Juice—2 TBL

Cinnamon—1 TBL

Nutmeg—2 tsp

Cloves—2 tsp

Salt—½ tsp

process

To roast the squash: preheat your oven to 425˚F

Cut squash in half, lengthwise, scoop out the seeds and drizzle a little bit of olive oil on top, sprinkle with salt

Place on a baking sheet skin side down

Roast for 45 minutes-1 hour depending on size

Will know when it is finished as the squash will be soft enough for a knife to go in and come out easily

For butter: once the squash has cooled for about 15-30 minutes, scoop out the flesh and place in a food processor

If needed, you may add a couple of tablespoons of water so that it blends easier

Blend until smooth

Transfer to a medium saucepot and add the remaining ingredients

Cook at a low simmer, stirring frequently, for about 15 minutes

This really allows for the flavors to develop!

Allow to cool before putting into a jar to store in the refrigerator

To use: this is perfect as a dip for fruit, as a dessert topping, spread on a slice of homemade bread, or, my favorite way: on a Siete Foods burrito with eggs, apples and greens!

Bon Appétit!

Whole Wheat Carrot Blueberry Muffins

Happy second week of January!

How is it already the 11th? When did this month decide to sneak up on us? January is almost at its halfway point—totally not ready for that my friends!

With the first week back at work under my belt, my craving for anything dipped in chocolate and covered in candy canes (more or less) gone, I have had this inspiring “I can take on the world” attitude for the last 10 days. I am pretty sure it is partly the fault of these insanely healthy muffins.

I am not throwing some super fibery, possibly too dry, bran muffins at you BUT even better—blueberries, carrots, whole wheat flour, oodles of spice, and so many healthy fats. What else makes these pretty damn perfect? The fact that there is 3g of protein in each muffin. Yes. In. Each. Muffin.

Did I mention that they taste like a carrot cake? The moistness (…favorite word) of this muffin is unbeatable and the fact that there is whole-wheat flour, chia seeds and coconut oil as well makes them not only hearty, but also filling and good for you!

Like, where have these been all of my life?!

Did I mention that this whole New Year, New You thing has totally become my new mantra? I am always making way too many resolutions come January 1st, but instead, I figure if I am actively trying to better myself, that covers every resolution base. Whether that means eating a few more spinach leaves each day, reading one more chapter in my book, testing 4 recipes a week as opposed to 3, or just spending less time obsessing over social media and more time driving my fiancé crazy by singing Justin Bieber at the top of my lungs—this year will be the best, most positive year yet!

So yes, please throw me a super green smoothie with a side of these Whole-Wheat Carrot Blueberry Muffins and I know that I can really do anything!

ingredients

AP Flour—1.5 oz, or ¼ C

Whole Wheat Flour—10.5 oz, or 1 ¾ C

Baking Soda—0.5 oz, or 2 tsp

Salt—½ tsp

Cinnamon—0.3 oz, or 2 tsp

Nutmeg—1 tsp

Chia Seeds—0.5 oz, or 1 TBL

Coconut Milk—2 oz, or 4 TBL

Coconut Oil (melted)—3.5 oz, or ½ C

Eggs—3

Brown Sugar—5 oz, or 2/3 C

Maple Syrup—1 oz, or 2 TBL

Vanilla Extract—1 tsp

Carrots (grated)—4.5 oz, or 1 ½ C

Blueberries—8 oz, or 1 ½ C

process

Preheat your oven to 425˚ F.

In a bowl, combine the flours, baking soda, salt, cinnamon, nutmeg and chia seeds.

Mix.

In a separate bowl, combine the coconut milk, eggs, brown sugar, maple syrup and vanilla. Whisk together.

Slowly pour the wet ingredients into the dry and fold together.

Once combined, add in the melted coconut oil.

Fold in your grated carrots and blueberries.

Line your muffin tin with muffin papers, or simply spray with nonstick spray.

Fill up each cup with muffin batter about ¾ of the way full, making sure to get plenty of berries in each one!

Sprinkle a little bit of brown sugar on top of each muffin—this will caramelize and add a slight crunch to the top of your muffins.

Place in the oven for 5 minutes, and then turn your oven temperature down to 345˚F and bake for an additional 15-17 minutes, until the tops of the muffins spring back slightly when touched, or when a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes before taking them out of the pan.

Enjoy on their own, toasted, with a bit of jam on them, whatever you need to give you an extra boost for the day!

Yield—18-20 muffins

Bon Appétit!

Overnight Brown Sugar Bacon Cinnamon Rolls

As Christmas approaches, my need for buttery, gooey breakfast pastries skyrockets. Between croissants, morning buns, pain au chocolate, cinnamon rolls, an unhealthy amount is consumed. Maybe it’s because while I am home for a few days, I need to get my Standard Baking Company fix, or that because I make sticky buns each year for Christmas morning, I just feel the need to carbo-load for weeks in advance. Whatever the reason, I had the urge to welcome a new cinnamon roll into our family!

The other night while Roberto and I were enjoying our bi-weekly pizza Friday, I started daydreaming about cinnamon rolls. Like, they literally took over every thought of mine. Gingerbread rolls? Toasted oat rolls? Apple butter filling? Brown sugar bacon rolls?! We have a winner!

How had I never thought of this before? The smell of bacon just screams breakfast, plus it’s extra yummy when coated in cinnamon sugar and wrapped in a cozy, buttery dough. Besides, I figure if you’re going to go all out with breakfast, especially on Christmas morning, a little bacon never hurt anyone—even throw in a few mimosas and possibly a gingerbread cookie while you’re at it!

This recipe starts with a very simple yeast dough—flour, milk, yeast, some sugar. Plus you will, most likely, have all of the ingredients in your pantry already! What else is so great? This should be started the night before you want to serve them, so take a couple of hours out of your day, prep the rolls, stick them in the fridge, and violà! The next morning you just have to pull them out of the refrigerator, let them come to room temperature and bake away!

So, while sticky buns may have been the tradition for the past few years on Christmas morning, I think that these cinnamon rolls may be taking the lead this year. A little less butter, a little more bacon, and a lot more love to surround you and yours on Christmas day!

Luckily, my first wedding dress fitting is the day after Christmas; I hope they can wiggle me into it!

dough ingredients

Milk (110-115˚F)—4 oz, or ½ C

Molasses—1.5 oz, or 2 TBL

Sugar—4 oz, or ½ C

Yeast—0.25 oz, or 1 TBL

Butter, softened—4 oz, or ½ C

Eggs, beaten—2

Milk—4 oz, or ½ C

Flour—17.5 oz-20 oz, or 3 ½-4 C

dough process

In the bowl of your stand mixer, combine the warm milk, sugar, molasses and yeast.

Mix just to combine, and allow this to sit for about 10 minutes.

The yeast will begin to activate and become foamy—if not, then you have either not made the milk warm enough, so the yeast will take slightly longer, or you have overheated your milk, killing the yeast and you will have to start again!

After the 10 minutes, attach the dough hook to your mixer, and add in the eggs, butter and second milk. Mix.

With your mixer on low, slowly add in the flour.

Mix for 10 minutes on medium speed. This will really knead your dough and give it the wonderfully soft texture that you will soon taste!

After the 10 minutes, if your dough is too sticky to handle, add in a Tablespoon at a time more flour.

It is okay if this dough is slightly stickier than most yeast dough that you make, but if it’s really stuck to the sides of the bowl, more flour will be needed!

Transfer your dough to a well-oiled bowl.

Cover with plastic wrap and place in a warm room so that it can double in size—about 2 hours.

While this is happening, you may prep your filling below!

filling ingredients

Bacon, cooked—½#

Brown Sugar—6 oz, or 1 C

Butter, softened—5.5 oz, or 2/3 C

Cinnamon—1 oz, or 2 ½ TBL

Nutmeg—½ tsp

Allspice—½ tsp

filling process

In the bowl of your mixer, combine the butter and brown sugar.

Once smooth, add in the spices.

When you are ready to make the rolls, take your risen dough and put on a well floured surface.

Knead just slightly with your hands.

Roll into a large, 10” x 24” rectangle.

Spread the filling all over the rolled dough.

Sprinkle the bacon evenly on top.

Starting from the bottom, roll upwards, very tightly.

Cut into about 2” thick slices.

Place into a well-buttered baking dish.

Cover tightly with plastic wrap and stick in the refrigerator overnight to rise again.

If you are looking to make these the same day, you can let them rise out of the fridge.

The next morning, when you are ready to bake these for breakfast, take out of the refrigerator, and bring to room temperature.

If you preheat your oven to 250˚ F and let your rolls sit on top of the oven, they will warm up faster before you bake them!

When they are ready to be baked, bump your oven up to 375˚ F and bake for 25-30 minutes, until golden brown.

Remove from the oven, allow the cinnamon rolls to cool for just a few minutes, and then either top them all with the frosting recipe below, or serve and allow people to frost their own buns!

frosting ingredients

Butter, softened—2 oz, or ¼ C

Confectioner’s Sugar—4 oz, or ¾ C

Brown Sugar—2 oz, or ¼ C

Vanilla—1 tsp

Milk—0.5 oz, or 1 TBL

frosting process

Cream together the butter and sugars.

Once combined, add the vanilla and milk.

Frost the entire tray of cinnamon rolls, or serve on the side for everyone to take as much or as little frosting for their own roll!

Bon Appétit!

Apple Crisp

If I haven’t said it enough, fall is by far one of the most beautiful times of the year. There’s this special smell in the air, the leaves are showing off for the final time of the year with their incredible colors, it’s just chilly enough to bust out those cozy sweaters, amazing goodies at the fall markets, our wedding is next fall (!!), and, of course, all of the crisps, pies, apple and pumpkin everything is in season!

Did I give you enough reasons to be obsessed with autumn?!

Next stop on the fall infatuation trail? Apple Crisp!

This recipe was made special for my fiancé. He is literally obsessed with any desserts apple. Whether it’s blizzarding in February or 90˚ in July, Roberto wants all things apple. Sometimes I entertain him, like with these Apple Pie Hearts. And now that it’s October, it’s a must that he gets his apple fix.

What makes a crisp stand out? First we start with the apple. I like to use half granny smith and half honey crisp. The granny smith has such a distinct tartness that it would be too overwhelming on its own, but necessary to balance out the sweetness of a honey crisp. Why honey crisp apples? Because just that—sweet. You may use whatever apple or apples that best suit your taste buds, but for me, you can never go wrong with these two!

The topping on a crisp is also something that you can really make unique. In our house, oats is a must have! Then some extra crunch and saltiness with the pecans, add in the sugar (brown for me, please!), and some spice to round out the flavors.

I love just how much you can specialize this dessert. From the apple filling, to the topping, to whatever garnish you decide to put on top, a crisp is whatever screams yummy to you! Now all you need to do is bake it in some absolutely adorable Le Creuset Mini Cocottes (Roberto proposed to me with the ring inside one of those cute little cocottes!), and you have yourself the perfect apple crisp!

filling ingredients

Apples—2 medium sized (I like to use 1 granny smith:1 honey crisp)

Butter—1.5 oz, or 3 TBL

Flour—3 oz, or ½ C

Brown Sugar—2 oz, or ¼ C

Cinnamon—0.15 oz, or 1 tsp

Nutmeg—0.1 oz, or ½ tsp

process

Chop your two apples into small, bite sized pieces.

I like to use one granny smith and one honey crisp—this gives your crisp a delightful balance of sweet and tart!

Cut your butter into small cubes.

In a bowl, combine the flour, brown sugar, cinnamon and nutmeg. Mix.

Add in your apples and toss to completely coat the fruit.

Mix in your butter.

Portion into whatever ramekins you are going to use for your crisps, filling them about ¾ of the way.

I use small Le Creuset cocottes, but any small, ovenproof dish will work. If you want one large crisp, that is of course just as tasty!

topping ingredients

Butter—2 oz, or 4 TBL

Oats—2 oz, or ½ C

Brown Sugar—4.5 oz, ½ C + 1 TBL

Pecans (chopped)—2.5 oz, or ½ C

Cinnamon—0.15 oz, or 1 tsp

Salt—pinch

process

Preheat the oven to 400˚ F.

Mix together the oats, brown sugar, chopped pecans, cinnamon and salt.

Add in your butter. Either using a pastry blender or your hands (my preference!), rub the butter into the dry ingredients until there are no pockets of the dry mixture.

Divide evenly on the top of the apples that you have prepared in your ramekins.

Put in your preheated oven and bake for 20-25 minutes, until the topping of your crisp is golden and the entire house smells of scrumptious apples!

Although you may be tempted to eat this right away, allow to cool for at least 5 minutes.

Optional toppings—whipped cream, ice cream (pumpkin is a delectable choice!), or even some plain yogurt!

Bon Appétit!