#54 Pumpkin Bourbon Walnut Tart

I’m not a Pumpkin Pie person. I’m just going to get it out there, and you can all hate me later. There’s just something about it…I think its the texture, or maybe the intense amount of pumpkin with nothing else going on. Whatever it is, I usually am just not a fan of traditional Thanksgiving desserts. With that said, I am here to show you a better alternative to a boring Pumpkin Pie !

I knew that I couldn’t just ignore the pumpkin pie all together, especially during the holidays, so I found this alternative recipe. How do we make Pumpkin Pie better? With Bourbon, Nuts, and a Streusel topping is how! Honestly, the bourbon went in a few more things besides this tart…tis the season!

This tart turned out amazing! Instead of having an intense pumpkin flavor, it had more of a holiday spice thing going on, combined with the buttery crust and the crunchy streusel nut topping – so yummy. I cant wait to make it into  miniture individual sized tarts.

I apologize for the lack of pictures, but it was Thanksgiving. Between there being way too many people in the kitchen and a toddler running around like crazy, the camera was the last thing on my mind.

#51 Pumpkin Cookies with Brown Butter Frosting

Happy Thanksgiving!

I just wanted to post this recipe real quick for anyone who wants to make some delicious pumpkin-y treaties for tomorrow. These cookies are more along the lines of little hand cakes rather than a cookie. They’re super moist and topped with this AMAZING brown butter frosting. I was going to put just a simple cream cheese frosting on top, but trust me, the brown butter ads a great nutty flavor to it.

My only issue with this delicious cookie-cakes is that with the heat on in the house, the frosting started to melt and slide off the cookie when I went to check them in the morning! Even though they look a little sad the day after, the taste is still there.

So! If you decide to make these, I suggest making them in the morning and then enjoying them the same day. If you have left overs, put them in the fridge.

I hope you guys enjoy your Thanksgiving with your friends, family, or whomever. Love the people that you are around. I know the holidays can be stressful with lots of family around, but just remember that they love you no matter how much stress is induced… and that they’ll leave in a few days 🙂

I made these pre-thanksgiving for a dessert to have around the house. Tonight, I made a Chocolate Cream Pie and a Caramel-Pecan Apple Pie, and tomorrow morning I’ll finish off with a Bourbon Pumpkin Tart. I’m sorry I can’t post this ahead of time, but if you’d like the recipe, you can always send me an email and I’ll send it on over to you. Otherwise, expect a post Friday! 🙂



The Great Food Blogger Cookie Swap 2011

Hello Everyone!

I just wanted to tell all of my fellow food blogger friends about this awesome cookie swap! The blogs Love & Olive Oil and The Little Kitchen are putting on a country wide cookie swap between food bloggers! So far there are over 300 bloggers that have signed up for it, with me being one of them! Do you guys even understand how many cookies that is? My brain can’t even comprehend how many cookies will be packaged up and shipped all over the place.

Incase you’re interested here is how it works. You bake 3 dozen cookies and ship them to the 3 people you are assigned to. You then will receive 3 different dozens of cookies yourself. In the end, everyone posts the recipe to the cookies they sent all over the country on their blogs, and you get to eat lots of cookies!

I’m so excited to be a part of it. If you have a food blog, you should sign up too! Better yet, start a food blog and then sign up!

Who else is signing up?

Link to Sign Up for the Great Food Blogger Cookie Swap 2011



Post from Minnesota

Hi Everyone!

So this week I am in good ole Minnesota where it is 95 degrees, 86% humidity, and the mosquitos are biting me like crazy. Since I am out of town I cant really make anything, BUT I am working on trying to find a substitute. In the meantime, I’ll share this.


Leaving my mark.

Hope you are all staying home and avoiding the 405 shut down! Although I really want to see that thing being blown up…someone take a video for me 🙂



#17 Blueberry Muffins

I write this to you from Coffee Bean in Santa Monica as I wait for my last day of training for my internship. [Sidenote: I found a Krispy Kreme on Wilshire in Santa Monica. :D!] This morning I did my first day interning and got to watch/help with a PreK class from downtown LA. They were beyond precious. If you know me even slightly, you know I am baby crazy and these little kids were just, sigh…so cute.

Anyways! I have made Blueberry Muffins a bunch of times before but was never satisfied with them. They were always good, sure, but not good enough. I ventured out and found a new recipe, and its amazing. I’ve made it last weekend and then this week too. I had 3 this morning…

The batter is very deceiving. Looks like it isn't going to make anything!

Covered in chunks of butter and cinnamon for a yummy crust on top!

The recipe only makes 9, but doubling it wouldn’t be very difficult. And 9 is perfect for my family. Six for me and 3 for my mother. The father does not like blueberries in his Blueberry Muffins, go figure.  🙂

These are really simple to make. I woke up the other morning and walked downstairs and made these. I was half asleep the entire time. Definitely worth getting out of bed for though.

Right out of the oven! I dont use liners for muffins, just seems silly. Just grease the tin.


It is as good as it looks

It’s best if you eat them right away, but that is never an issue in my house.

I welcome all of you over for breakfast on the weekends and I’d be happy to make you these muffins 🙂 But incase for some reason you don’t want to come over….here is the recipe 🙂 Link to recipe.

Blueberry Muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F. Grease muffin cups.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.


Hello world!

Hi Everyone 🙂

I’m assuming if you’re reading this you are one of the following people: a friend, a co-worker, or a family member. With that assumption, you know who I am so I’ll skip over the introduction :).

Recently I have been having trouble finding time to bake so I’ve decided to designate Thursday nights to baking. It is my “Thursday Night Baking Project” where I try a new recipe every time, no exceptions. I’m always open to suggestions, but I have multiple cook books that my lovely ex-pastry chef sister-in-law (what a mouthful) gave me so I’m excited to dive into those.

I hope you enjoy seeing what I bake, and hopefully you’re one of the people that gets to actually eat it and not just drool at them over the internet. 🙂