White Chocolate, Cranberry, Pecan, and Sweet Potato Cookies
My kitchen is a very happy place right now. After summer, fall is my favorite season for cooking. Autumn vegetables, fruits, and spices are among my favorite things to cook with. The warm flavors speak of home and comfort to me. Because I love these flavors I tend to overbuy fresh fall produce when it hits the stores. What can I say – I’m greedy! In this case I had too many sweet potatoes. What I came up with is all...
Cinnamon Crepes with Spiced Pumpkin Mousse and Graham Crumble
When Casey from Tastestopping approached me about participating in the November Kitchen Play event, how could I say no? She asked me to deconstruct the classic pumpkin pie using Libby’s 100% Pure Pumpkin from Nestlé Kitchens*. Canned pumpkin is a very versatile ingredient and is a pantry staple for me year round. It can stand in for fat in chocolate cakes, makes a great filling for pasta, and can be transformed into all sorts...
Cheddar and Chive Beignets
**UPDATE** Voting for this round begins November 15! Check out all the entries, and vote for your favorites, here! Thank you all again for your support!! Sometimes the hardest part is getting there. Hi, my name is Kelly and I am not a filmmaker – but I tried! I wanted to get that out of the way since it is time for yet another Project Food Blog Challenge entry. This week we were challenged to create a video: Channel your...
Sweet Potato, Apple and Caramelized Onion Gratin
I am exhausted. Project Food Blog has been, and continues to be, intense, I’ve had friends in from out of the country, I have four family birthdays coming up, and I am still working three part-time jobs. On top of it all looms the specter of Thanksgiving and all the preparation that entails. I am doing my best not to think about it too closely and a good distraction is my kitchen. This gratin was born out of my efforts to...
Bacon Dressed Green Beans
I have the secret for making EVERY vegetable, as long as you are a carnivore, taste better. It is not a very well kept secret, since EVERYONE knows about bacon. This recipe started out as green bean bundles from a cookbook I borrowed from my mother. The beans were blanched then slow roasted which left them limp and unpleasantly mushy. I prefer my green beans to be slightly al dente, or tender crisp, but I loved the flavors in the...
