Have you heard of Polder’s Old World Market? I’ve been obsessed with their Instagram feed. I can sit there scrolling through their photos forever. Polder’s Old World Market sells hand carved kitchen utensils, which they fittingly call Dreamware.
This Little Starter Spoon in Beech is my first Dreamware. And I’m so in love with it.
This post is sponsored by House of Tsang.
Zucchini noodles stir fry with shrimp, sweet peppers, edamame, mushrooms, and spinach in a delicious ready to use peanut sauce. This shrimp zucchini noodles with peanut sauce is delicious and perfect for an Asian inspired weeknight dinner.
We’re well into the fall season, and that means that the holidays are just around the corner.
I don’t know about you, but as we get closer to the end of the year, my schedule gets so busy and hectic. Maybe it’s because work and blogging can be pretty seasonal. But as much as I love staying busy, sometimes it leaves me with little time for anything else. At least, for a little while anyway.
Some days, after coming home from work, I’m so exhausted and the thought of cooking just doesn’t seem to have its usual appeal.
So I like having a dish that’s easy to make with simple ingredients that I can rely on for those nights. That way I can quickly have dinner on the table and relax after.
This Asian inspired shrimp zucchini noodles with peanut sauce is the perfect dish for that.
Mixed grains topped with roasted butternut squash, Brussels sprouts, broccolini, tomatoes, and sliced apples. These farmer’s market autumn grain bowls with maple balsamic vinaigrette is the perfect meal for fall.
Happy Sunday!
It’s about to rain, which I’m semi looking forward to. That is, as long as I’m indoors. Rainy days = movies, hot chocolate, and cookies. Maybe popcorn. But definitely not work or school or running errands.
Unfortunately, I can’t really take days off from work just because it’s raining. If that were the case, I’d probably be off from work the majority of October to like February. But on the bright side, it’s perfect for boots, plaid blanket scarves, and clear bubble umbrellas. Can you tell? I’m all ready for the rain.
I’m so excited to share with you these farmer’s market autumn grain bowls with maple balsamic vinaigrette! These fall inspired grain bowls are loaded with some of my favorite fall produce. Think butternut squash, Brussels sprouts, and broccolini. All of which are roasted with garlic. Um hm. If I had it my way, I would roast all of my vegetables. The flavors are soo amazing when you cook your vegetables this way, and you can make them all on a single baking sheet.
One of my closest friends is getting married next summer. I’ve known her since we were in elementary school, and we became best friends in middle school.
Now she’s getting married, and she asked me to be one of her bridesmaids. Of course I said yes! We’ve known each other forever. Like more than half our lives.
But I’m kind of nervous because I have never been in a wedding party before. I’ve always been a guest.
This bouquet cookie was wrapped prettily in a pink scalloped box. So cute!
Crispy on the edges and fluffy in the center, this Dutch baby pancake is filled with pumpkin puree and pure vanilla extract then topped with caramelized brown sugar apples, walnuts, and dried cranberries. This pumpkin Dutch baby pancake with caramelized brown sugar apples is the perfect autumn inspired breakfast.
Seriously obsessed with pumpkin and apples right now.
It’s all things pumpkin and apples in my kitchen. Think breakfast, lunch, dinner, and dessert, probably appetizers too.
Can you tell?
So of course, I needed to combine two of my favorite fall ingredients.
If you’re a fan of pumpkin and apples, you’ll love this pumpkin Dutch baby pancake with caramelized brown sugar apples.
Buttery crescent rolls stuffed with a fall inspired cream cheese. These maple pumpkin cream cheese filled crescent rolls are delicious and perfect for fall.
I can eat these crescent rolls for days. I think I can probably finish a batch of these on my own. Seriously.
Yesterday, I shared with you my fall inspired cream cheese blended with pure maple syrup, pumpkin puree, and ground cinnamon. This cream cheese absolutely transforms my morning bagels.
But there’s so much more that you can do with them.
Like, these maple pumpkin cream cheese filled crescent rolls.
Cream cheese blended with pure maple syrup, pumpkin puree, and cinnamon in this fall flavor spread. This maple pumpkin cream cheese is delicious on bagels and other pastries for a fall twist.
It’s mid October, and I’m obsessed with all things pumpkin and maple.
Fall is all about warm flavors like maple and cinnamon and chocolates.
And of course, how can we forget pumpkin spice and apple pies?
But only to an extent, at least, for me. There are some things that aren’t meant to take on other flavors. I’ve seen pumpkin spice candy corn and pumpkin spice Pringles. That’s just way too odd for me.
Maple pumpkin cream cheese has to be my favorite for fall right now. I love the warm fall flavors. It’s sweet and creamy. And it’s super easy to make with just a quick blend of all the ingredients.
One of my favorite small businesses to shop for food props is For Such a Time Designs on Etsy. You may have seen all the hand stamped forks and spoons that I’ve used in my photos. They’re so much fun. It gets kind of addictive sometimes to browse through the selections to find the utensils that are the perfect fit.
But even better, Aly takes orders for customized forks and spoons. So I’m also a fan of buying these custom forks and spoons as gifts. Like these ones that I got as a wedding present for my friend Kim from SweetKimplicity.
Classic moist banana bread filled with pumpkin puree and pumpkin pie spice. This pumpkin banana bread is an autumn twist to a classic favorite.
I get a little nostalgic when it comes to pumpkin bread and banana nut muffins.
Pumpkin bread is a favorite because that was the very first recipe on this blog, almost three years ago. Obviously, I’m a little bias. But three years in November! I seriously find it hard to believe.
And I can’t help but love banana nut muffins. They were a staple during my college years. I think I made banana nut muffins almost every single weekend because for some reason, we always had ripe bananas on hand. So banana nut muffins became my breakfast, my snack, my lunch. Somehow they ended up being added to all my meals. Ask my housemates, they got to eat half of every batch. What’s surprising is I haven’t featured them on this blog yet. We’ll have to remedy that soon.
But let’s stop walking through memory lane and focus on this pumpkin banana bread. Pumpkin + banana bread? Fall meets classic in this pumpkin banana bread. And I really do think that you will love it as much as I do. And who knows? Maybe it’ll become an instant fall favorite.
A crusty flatbread topped with roasted maple butternut squash and crispy bacon. This autumn inspired roasted maple butternut squash bacon flatbread is delicious and so flavorful.
Happy Monday!
It’s Fleet Week in San Francisco, which means these last couple days our afternoons have been filled with the sounds of the Blue Angels soaring by.
I work in the Marina district so we’re right where the Blue Angels fly, and the sound can be pretty deafening, but it’s definitely fun to watch when you can get a glimpse of them performing in the sky.
So much has happened in the last few weeks as you’ve seen through short updates on the blog and through Instagram. I am so behind in everything! I wanted to share photos of my trip to Southern California, of Brit+Co Re:Make, of Eat Drink SF. Did that happen? Nope! There just hasn’t been any time to sort through all of my photos. So you’ll probably see all of that way later. And as the holidays get closer, my schedule feels completely overwhelming, both from work and from this blog. But I’m not really complaining. I actually love the craziness of it. I sometimes think I work best when I feel a little stressed out.
And the strange thing is, sometimes I feel as though I’m more creative and more inspired when I have less time on my hands.
That makes absolutely no sense, right? But it’s still true.
So…. Let’s talk about flatbread pizza for a sec. I’m on a flatbread hype, right now. They’re super easy to make since flatbread crust requires no yeast whatsoever, which means less of a wait time.
I made a late summer version, this Fig Caprese Flatbread, just a couple weeks ago. Now, I’m ready for a fall version filled with sweet maple butternut squash, crispy savory bacon, and fresh greens. Hope you are too!