Pumpkin Brownies

A friend of a friend first introduced me to pumpkin brownies at a fall dinner party, and I’ve been dreaming about them ever since. I’m not a huge fan of pumpkin pie, but the marbled brownies created a perfect marriage of chocolate and pumpkin and made for a delicious and unexpected fall-themed dessert. This year, the arrival of fall reminded me of last years’ obsession, and I started searching for the perfect pumpkin brownie recipe. This one called for making a standard pan of brownies, but modifying it to a muffin pan makes for individual treats (and more easily controlled portions). Top these brownies with pecans and semi-sweet chocolate chips and you’ve got a lovely and decadent fall dessert that’s made to share.

Starting to swoon? Check out the recipe!

Grandma’s Carrot Cake

When it comes to carrot cake, grandma knows best. This recipe, handwritten in precise cursive, holds a special place in my cookbook as the definitive carrot cake recipe. Aside from the grating and chopping, the recipe is low maintenance and easy to follow–it only requires one bowl if you don’t count the Cream Cheese Icing. Its health benefits, on the other hand, are slim to none. But don’t fret when you’re measuring out your full cup of oil and sugar, because the first bite will make it all worthwhile. I served it at a dinner party for a family from India who are not big sweet eaters, and everyone had seconds. Success!

Check out grandma’s recipe.

Inspiration of the Day

Inspiration of the Day, Part 1

“When you get right down to it, food is practically the whole story every time.”

–Kurt Vonnegut, from Galápagos, on food

Oatmeal Cookies

When you’re in the market for a crowd-pleaser (my family actually threw out the word “awesome”), oatmeal cookies are always a hit. Oatmeal cookies are completely versatile–you can do oatmeal raisin for the traditionalists or throw in some chocolate chips for the chocolate lovers. If, like me, you want to try something new, throw some craisins and chopped pecans in the mix for a tasty (and very pretty-looking) cookie.

Let’s mix it up.

Grilled Zucchini Caprese Sandwiches

When I saw this recipe in the August issue of Cooking Light I had to try it. (Let’s be honest, Cooking Light makes everything look tasty.) You can’t go wrong with anything caprese, and since zucchini has been my summer obsession it combined all my favorite things. I did accidentally modify the recipe by using a crusty french bread and by forgetting to add the basil (and I have it fresh right in my own yard!), but other than that I followed the recipe pretty closely. Looking to make a meal out of it? I made it with these Sweet Potato Chips, and I was in heaven.

See how I made it.

Sweet Potato Chips

I’ve been looking for a good sweet potato recipe, and these thin chips are a delicious alternative to calorie-packed store bought chips. The addition of chili powder brings out the natural flavor of the sweet potato, and they bake up in a flash instead of frying in oil on the stove. While the recipe says to bake them in a 425˚F oven for 20 minutes, mine were done in more like 10. I ate them with a Grilled Zucchini Caprese Sandwich for a vegetable-filled (and vegetarian!) lunch. Check out the recipe!

Zucchini Banana Flaxseed Muffins

After my highly delicious first attempt at Zucchini Blueberry Bread, I decided to continue the zucchini theme (and use the rest of my grated zucchini) in these more health-forward Zucchini Banana Flaxseed Muffins. This recipe is great for so many reasons–it doesn’t require a blender, it contains no butter or oil and the flaxseeds mean it’s packed with fiber and omega-3s. Who knew so many healthy ingredients could be so tasty? This is definitely a guilt-free treat, and my family says they smell like gingerbread. Thanks, Martha Stewart!Take a look at all twelve… Mmm!Want to dive into one right now? Check out the recipe.

Zucchini Blueberry Bread

Wondering how to get in a serving (or so) of veggies while eating sweet, delicious bread? Zucchini bread of course. This was my first time eating or baking zucchini bread, but the ease of the recipe and the smell coming from the oven made it a hit even before the first warm bite. The zucchini skeptics in my house couldn’t even taste the hidden vegetable, and I’m betting if I would have just called it “blueberry bread” they would have been none the wiser.

See how I made it.