her baking & his cooking

she bakes. he cooks. we eat.

His: Rosemary Zeppole

MMMMMM!!!!! Omar came over the other day for brunch. Jenn suggested that it have an Italian theme…and that’s exactly what we did! These are super delish AND super light!

I’m going to post everything I made in 3 parts as there were 3 dishes.

We’ll start with dessert. 

Zeppoles are basically the Italian version of a beignet and they’re super easy to make.

1/2 cup water

stick of butter

1/4 cup sugar

Rosemary sprig

Rosemary leaves chopped

Put all those ingredients in a pot and bring to a boil. Once boiling, take out the Rosemary sprig and add 1 cup of flour. Remove from heat. It should form and ball. Once it does, add 4 eggs one at a time and beat with an electric mixer. It will become a loose type mixture. That’s it!

Fill a pot with some vegie oil about 2 inches and heat to medium heat and fry those bad boys up about a tablespoon at a time. Dust with Powdered sugar and voila!! 

*I added some fig jam in the batter as well and it gave it a nice sweetness to it. 

'Til the next dish!!

her: pumpkin chocolate chip cookies

i’m a big halloween fan.  usually, i get all dressed up. so does the dog. and we pass out candy.  this year, we didn’t have any trick or treaters and i just was feeling kinda meh about the whole thing. so, i baked cookies. and then i ate a bunch. and then. like always, i felt better. emotional eating? possibly. but IJDGAF. 

pumpkin chocolate chip cookies

  • 1 cup pumpkin puree 
  • 1 cup sugar
  •  1/2 cup vegetable oil
  • 1 egg
  • 1 tablespoon vanilla extract 
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon 
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk 
  • 1 cup mini chocolate chips 
  1. preheat the oven to  350F
  2. in medium sized bowl, whisk together the pumpkin, sugar, vegetable oil, egg, and vanilla extract
  3. in a separate bowl whisk together the flour, baking powder, cinnamon, and salt
  4. in a small bowl, combine the baking soda and milk.  add the baking soda and milk to the pumpkin mixture
  5. add the flour mixture to the pumpkin mixture and combine
  6. fold in the mini chocolate chips
  7. drop mini cookie scoops on a lined cookie sheet and bake for about 10 minutes or until golden brown
recipe source: allrecipes.com

<3

her: pumpkin and cinnamon cream cheese minis

if you’re tired of pumpkin already. then i don’t think we can be friends anymore… so you can stop reading.  i’m not even *close* to being over pumpkin.

i almost had a meltdown at fred meyer the other day bc coffee-mate decided that they done with pumpkin creamer and they’ve moved on to peppermint mocha. UMMMM HELLLLER coffee-mate?! it’s still OCTOBER!!! bring back my pumpkin. creamer rant, over.

these minis are a direct result of swooning over a pic from my sweet & saucy last year.  their cupcakes are so cute and tall and luscious looking. and, they’re genius.  adding a little bit of cinnamon to the cream cheese frosting is fabulousness. a whole different level of deliciousness. i used my fav pumpkin cupcake recipe, dressed up the cream cheese frosting a bit with cinnamon, and drizzled them with a little bit of the left over caramel from the caramel apple minis.  

i still have pumpkin pie, pumpkin cheesecake, and pumpkin muffins on the agenda for this season. 

cheers!

<3

His: Bruschetta Turkey Burger

This is like the equivalent of when you put peanut butter and chocolate together. Yup. It’s that awesome. If you think about it, this is just your basic burger…but better. 

1. Turkey. It’s healthier for you.

2. Same ingredients (sorta), except stepped up a couple notches.

3. Great buns.

The Turkey:

1lb of turkey

Small bunch of oregano leaves

S&P

Mix together and then form them to the size of the bun. No need to worry about them shrinking too much. Low fat. How to fix the “low fat”…pan fry! Thats right. In some good ol’ butter.

*Tip* If you put olive oil in the pan first and then butter it’ll help prevent the butter from burning.

Medium high heat. Fry on one side until there’s a nice crispy crust and then flip. One flip. Immediately following the flip, top with a slice of fresh mozz and let it melt as the other side is crisping. Juices should run clear when done.

Bruschetta:

Grape or Cherry tomatoes cut in half and then in half again

Garlic. Fresh. Minced.

Basil. 

Shallots. Sautéed.

Mix previous ingredients in bowl and lightly coat with olive oil.

Sprinkle with S&P

Toast and butter bun. Place patty on bottom half. Top with bruschetta. Place top half of bun on. Take a photo. Then eat.

It’s that easy!

'Til the next dish!

her: same same, but different

pumpkin spice cookies. fancy kine. 

top pic: add a little bit of crunch to your cookies with trader joe’s sugar chocolate coffee bean grinder… it’s magic. 

bottom pic: mini cookie drops & dress up the glaze with half a vanilla bean… sophisticated and cute cookies. 

recipe source: adapted from allrecipes.com 

ps. these cookies are a staple in our kitchen.  they are love, home, warmth, fall, and comfort. in a cookie.  

<3

His: Rustic Poulet a l’orange

I’ve been making a lot of gastriques as of late because they’re tasty and simple…sort of. It’s good for teaching patience and timing. This is a dish I made that reminded me of a dish I used to eat at a tasty little restaurant in Virginia Beach called Napoleon’s. Except it was duck…and I couldn’t find duck. So I went with chicken. 

Chicken:

Chicken quarter (but any part will do)

Salt & Pepper

Tarragon

Bake at 425 degrees for about 25 minutes

Gastrique:

equal parts sugar and apple cider vinegar

flesh of a ripe orange

Melt sugar at medium heat (be careful not to burn it). Once melted pour in the vinegar. It will do weird things but don’t be alarmed. It will melt again after about 10-15 minutes. Once melted you can toss in the orange, swirl it around and let it hang out for about 5 minutes and voila! 

Roasted Veggies:

Brussel Sprouts halved

Carrots

Shallots

Pork Belly

Mix all together in a roasting pan and coat with olive oil and salt and pepper and bake at 425 degrees until tender about 25 minutes.

*I baked both things together 

Pretty delicious I must say.

Easy peasy.

'Til the next dish!

her: caramel apple minis

mmmmm caramel apple minis!  this is the first time that we tried to make our own caramel.  it’s stressful.  all the bubbling and stirring and uncertainty.  at the end of our homemade caramel endeavor,  we had a half a pot full of glorious, creamy, caramel goodness.  the bottom of the pot?  rock soooolid.  no big. i still jarred the good stuff we’ll try and try again.  

thank goodness for the boy.  he keeps me in check when we’re making new “stuff” in the kitchen.  i was stressssssing out.  he kept the situation calm. 

caramel apple cupcakes 

  • 1/4 cup butter (1/2 stick)
  • 1/4 cup of natural (no sugar added) applesauce 
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups flour 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon salt
  • 1 teaspoon apple pie spice 
  • 1/2 cup milk 
  • apple mixture 

apple mixture

  • 1 cup apples cut into small cubes (2 granny smith, 1 gala) 
  • 2 tablespoons butter
  • 1/4 cup light brown sugar
  • 1/2 vanilla bean (seeds) 
  • 2 tablespoons milk 
  • 1 teaspoon corn starch (add more if needed) 
  1. preheat oven to 350F 
  2. in a medium saucepan over medium heat melt the butter 
  3. add the apples, brown sugar and vanilla bean 
  4. stir until the mixture begins to bubble, about 5 mins 
  5. add the milk, stir and add corn starch to thicken the mixture 
  6. remove from heat and allow to cool before adding to cupcake batter
  7. in a standing bowl mixer, with the paddle attachment, cream together the butter and sugars until light and fluffy, 3-5 mins 
  8. add apple sauce the mixture, cream until combined
  9. add eggs one at a time, scraping down the sides of the bowl after each addition
  10. add the vanilla and mix until combined 
  11. in a medium sized bowl, whisk together the flour, baking powder, salt, and apple spice mix 
  12. with the mixer on low, add the flour and milk to the mixer, in 3 additions, beginning and ending with the flour. do not over mix!
  13. gently fold the apple mixture into the batter with a spatula
  14. bake for 12-15 mins or until a toothpick comes out clean
  15. frost with your favorite cream cheese buttercream 
  16. drizzle with slightly cooled homemade caramel sauce 

it’s a rainy, regular, fall day here in the PNW.  we’re going to have some brunch. drink coffee all day and watch some movies.  hope your day is just as awesome. 

recipe sources:

<3

her: cocoa velvet minis

so. basically… these are red velvet minis, minus the red food coloring.  i love red velvet cake, i’ve posted red velvet minis before, but. red food coloring seems so unnecessary and i figured the cupcakes would taste delicious even without the red.  i was right… they taste like they should. a tangy, moist, cocoa buttermilk cake.  i loved them.  and paired with vanilla bean cream cheese frosting? the beesknees.  

i’m sure there is some red velvet purist out there who is going to tell me that these are no good and/or a crime.  but, i’m not going to budge.  cocoa velvet is here to stay.

recipe source: adapted from martha stewart’s cupcakes  

<3

her: mini pumpkin pancakes

what’s the best thing about brinner? pancakes & bacon, of course! obviously, i’m obsessed with anything mini and well, let’s not even talk about my obsession with pumpkin right now.  

these were so good! they’re not exactly light and fluffy, they’re a little more cakey than you would normally expect from a pancake, but they were filling and the spiced batter was so amazing.  

if you’re going to have pancakes, they should be stacked super tall, dusted with powdered sugar, and topped with fresh whipped cream… right? 

mini pumpkin pancakes 

  • 1 1/4 all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt 
  • 1/4 teaspoon nutmeg
  • 1 cup of milk (or more as needed)
  • 1/2 cup pumpkin puree 
  • 2 tablespoons melted butter
  • 1 egg
  1. in a medium sized bowl whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, and nutmeg
  2. in a separate bowl combine milk, pumpkin puree, melted butter, and egg
  3. add wet ingredients to the dry and whisk until combined
  4. melt butter on a medium heat skillet 
  5. pour 1/8 cup batter for each pancake
  6. cook pancakes about 1-2 mins on each side 
  7. serve with fresh whipped cream & powdered sugar 
  8. makes about 20 pancakes 

recipe source: adapted from martha stewart