Recipe: Pear & Goat Cheese Galette

It’s Thanksgiving week, babies! My favorite time of year.

More than ever I’m looking forward to a break from work, taking the long drive to see family, and eating a ton of food. And I know that pumpkin and apple pie tend to be the go-tos this time of year, but this Pear and Goat Cheese Galette is 1. damn delicious, 2. way easier than a pie, and 3. so addicting that I ate this entire thing in an afternoon. Plus, I always like something that’s a little different.

Another note, this could easily be served as an appetizer or a dessert. It’s not overly sweet and the goat cheese brings a slightly savory component that’s delicious any time you want to slice it.

Pear & Goat Cheese Galette

Yields 8 slices

  • 1 refrigerated pie crust

  • 2-3 pears, thinly sliced

  • 4 oz goat cheese

  • 1 teaspoon fresh rosemary, well chopped

  • 1 teaspoon sugar

  • 1-2 teaspoons honey

  • half a lemon

  • 2 tablespoons butter, cold and cut into small cubes

  • 1 egg, beaten

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Thinly slice pears and place in a bowl. Squeeze the juice of half a lemon over them, add chopped rosemary, and lightly toss. The lemon juice will keep the pears from browning. Set aside.

Unroll your pie crust on the baking sheet and begin arranging your pear slices in the center, leaving a 1 inch border around the sides. Fold the border over to create the crust and trap in any juices. Sprinkle the top with sugar, and arrange the butter cubes on the top of the galette. Brush the beaten egg on the crust to get a golden brown when baked.

Bake for 20-25 minutes until the pears are just cooked and the crust is golden brown. Let cool slightly and drizzle with honey. Enjoy warm or cold.

Recipe: Pumpkin Bread with Cream Cheese Drizzle

It’s starting to feel really cozy in Philadelphia these days. I can tell because not only is it chilly out, but I’m making and craving soups, drinking bold (+ sometimes funky) wines at night, and spending most of my days underneath our heated blanket wondering how I lived life without a heated blanket. PLUS I’m bringing you back-to-back pumpkin recipes because it’s the best time of year (baking-wise).

Recently I’ve found myself revisiting some of my favorite recipes, making an Apple Crisp the last weekend, as well as my favorite I’m-spending-Friday-night-in cookies: Funfetti Cookies. But I didn’t want my favorite baking season to fly by without another pumpkin recipe. I don’t usually share a recipe that I found someplace else, but this Pumpkin Bread recipe is just too good not to share. You can find it below, or on the Bon Appetit website.

Pumpkin Bread with Cream Cheese Drizzle

Adapted from this recipe

Pumpkin Bread

  • Nonstick vegetable oil spray

  • 2½ cups all-purpose flour

  • 2 tsp. ground cinnamon

  • 2 tsp. kosher salt

  • 1 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. grated nutmeg

  • ⅛ tsp. ground cloves

  • 2 large eggs

  • 1 15-oz. can pumpkin purée

  • 1 Tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)

  • 1½ cups plus 1 Tbsp. sugar

  • 1 cup extra-virgin olive oil

Cream Cheese Drizzle

  • 4 ounces cream cheese, softened

  • 2 tablespoons butter, softened

  • 1 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons milk

Make your bread: Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer batter to prepared pan; smooth top with a spatula. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, for me, this took more like 90mins to 2 hours to cook thoroughly (even though you can tell from the photos that I could have left it in a few minutes longer…)

Let cool slightly. Using overhang, transfer bread to a wire rack and let cool.

While your bread cools, make your drizzle. In the bowl of an electric mixer, whisk cream cheese and butter until light and fluffy. Add in vanilla. Mix in powdered sugar and 2 tablespoons on milk. Add more milk until glaze is slightly pourable. Once bread has cooled, drizzle the glaze over the cake and serve.

Bread can be kept for several days. Wrap tightly with plastic wrap. A note, I know this bread looks a little undercooked in my photos. In our house, we lean for towards undercooked than overcooked. The cooking time in the recipe leaves room for your perfect doneness.

pumpkin cake 4.jpg

Recipe: Pumpkin Monster Cookies

What do you do when you make a batch of D E L I C I O U S L Y pumpkin cookies but they are looking a little boring and lackluster? Throw candy eyes on them and make them Halloween cookies! These cookies are simple to throw together and honestly I can’t stop laughing at how silly they came out. Perfect to throw into a treat bag for your loved ones on Halloween, or for you to eat the entire batch while giving out candy to trick or treaters. I’m not here to judge.

MORE ABOUT THESE COOKIES…These cookies are pillowy pumpkin goodness inside with just the right about of cinnamon and a little extra salt to get the flavors going. Originally, I thought of topping these pumpkin babies with cream cheese buttercream, but after tasting how wonderfully soft they were, I ended up doing an easy, breezy cinnamon drizzle. But try them with a little cream cheese glaze and let me know how it thrills you!

Happy Halloween 🎃

Pumpkin Monster Cookies

Yields 3 dozen

Adapted from this recipe

Pumpkin Cookies

  • 1 cup salted butter, room temperature

  • 1 cup brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin

  • 2 cups AP flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/2 cup finely chopped walnuts

Cinnamon Drizzle

  • 1 cup powdered sugar (plus more if needed for thickness)

  • 1 teaspoon cinnamon

  • 2 tablespoon milk

  • 1/2 teaspoon vanilla extract

  • pinch of salt

  • Candy eyes (optional, but recommended)

Preheat oven to 350 degrees and line a baking sheet with a nonstick baking mat.

In a large bowl, cream together butter and brown sugar until light and fluffy (about 5 minutes). Add in vanilla extract and egg. Add in pumpkin and mix well.

In a separate bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. Add this to the wet ingredients in 3 batches, but careful not to over mix. Fold in walnuts by hand. Place dough in the fridge for 5 minutes to harden slightly.

Drop rounded tablespoons on a baking sheet about 2 inches apart. This is a very soft dough so do not try to roll this into balls in your hand. Place tablespoon-sized dough babies onto the baking sheet and shape slightly with your fingers to make them rounded. Bake for 10-12 minutes or until slightly golden on the bottom. Remove from the oven and let cool on the sheet for 5 minutes before transferring them to cool rack to cool completely.

While your cookies are cooling, whisk together all the ingredients for the cinnamon glaze. Using a spoon, drizzle the glaze over the cookies and stick on candy eyes. Because these are soft cookies, they need to be eaten within a day or two. Make sure they are completely cool before storing them in an airtight container or they will sweat out their moisture.

Hot tip: you need to place the eyes when the glaze is still setting. If you miss that timeframe, mix a little powdered sugar with milk to get a paste and glue each one on.

Hightlights From Summer

Since I spent most of the summer months running all over the place and being a busy little bee, I thought I would sit down and take a few moments to reflect on the past few months and some of the high points. This is something that's H A R D for me to do. When things are positive, I tend to move on from them quickly and rarely take time to sit and think back. So I'm trying to change that behavior a little bit and share some of my highlights from the summer. 

If I'm being honest, this summer felt like a giant blur. A mix of traveling, work, friends in town, weddings, moving, not moving, trying to get enough sleep, and a lot of humidity. But it also was filled with many of my favorite things (and people). I also took a giant hiatus from blogging, which was semi-intentional with how busy I had been. Blogging for me is a hobby, something I enjoy doing, and when it starts to feel like another chore I try and take a break. Also, I create most of my recipes and content on the weekends which makes it hard when you’re busy.

Like most of the seasons these days, summer felt incredibly slow when I was in the moment but when I reflect back, really flew by. Here are a few highlights from the past couple of months…

Cape Cod. When I think back on it, I'm so thankful for this trip. It came at a time when things were feeling incredibly overwhelming for me personally & professional and to be able to jump in the car and drive away was a dream, especially since G and a travel buddy planned most of the trip for us. We spent a few nights in Salem, MA, then drove to Provincetown for a few nights, and ended at a friend's home outside of Cape Cod. The whole trip was super relaxed, we were able to escape the philly heat for a few days, and just filled with a lot of love and friends. 

This was also my first time in any of these places and Salem and Provincetown were very quaint and cute. Would definitely recommend them.

House Refresh. Where we live has been quite the topic of conversation this summer. We found out in mid-summer that our current landlord was going to sell our house. We live in an up-and-coming neighborhood in philadelphia so it wasn't a complete surprise, but we tried to approach the situation with positivity. We started looking for houses, looked at a few, people were touring our house (which was extremely annoying tbh), but in the end, they sold the house to an investor who wanted a tenant and we stayed in our home. We negotiated a few improvements to the house (helllllllo garbage disposal!) and decided to make some upgrades yourselves (painting, light fixtures, new towels & shower curtain, minimizing clutter, new kitchen bits, etc.). All in all, it was quite a lot of hubbub but we're happy to save on moving costs 😎  

Friends Visiting/Visiting Friends. Some of my favorite memories this summer were made with friends visiting or traveling to see friends in other cities. We spent a weekend driving out to Pittsburg to hang with friends, play board games, and swim in our fav wave pool. On top of that, we had a handful of buds stay in our spare bedroom, which gave me an opportunity to share my favorite city, eat all the best food it has to offer, and catch up while sitting on my own sofa.

Girl Time. Adult friendships are hard, my friend. And as someone who has never had a large group of tight girlfriends, I’m always incredibly thankful for the time my friends and I carve out for one another. I feel so grateful to have found my people, even if it’s not a huge dang group of them.

Highlights this summer were our weekend away in the Catskills, venturing out of the city to the airplane pool, and a handful of happy hours, dinner dates, and ice cream meetups.

Emerging From the Fog. The biggest change that happened this summer was emerging from the fog of anxiety and depression that I found myself in for most of the beginning of the year. It's uncomfortable for me to talk about—both because mental illness is a vulnerable topic and because I don't like to bring a lot of negativity to my digital life—but it feels a little like a victory to me. It’s difficult for me to figure out what caused this change (therapy, self care, changes in attitude, work, personal growth, probably a giant mix of all of those things) but I’m just thankful to be on the other side. Every day isn’t great and honestly, some days and weeks it’s still pretty unpleasant, but I’m able to see through the fog and that feels incredibly huge to me.

Until next time xo

Recipe: Banana Bread Donuts with Cinnamon Buttercream

As you can tell by my lack of recipes lately, my balance skills have seriously fallen to the wayside this summer. I've been actual months since I've turned my oven to actually bake something for fun that didn't turn out a disaster. but what can I say? Sometimes you're good at balancing everything and sometimes you're busy every weekend for 3 months and that's that.

But I do have to say that today's recipe is certainly worth the wait. We're using up brown bananas. We're covering it in cinnamon buttercream. We're not making your average run-of-the-mill banana bread anymore. Break out the donut pan, because we're making banana bread donuts!

Banana Bread Donuts with Cinnamon Buttercream

Yields 18 donuts

Donuts
2 cups all-purpose flour
1/2 cup cake flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 stick unsalted butter, cold and cut into cubes
2 eggs
3/4 cup sour cream or plain greek yogurt
2 teaspoons vanilla extract
3 medium very ripe bananas

Cinnamon Buttercream
2 sticks unsalted butter, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons milk
3 tablespoons cinnamon

Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.

Make your donuts: In a large bowl, whisk together both flours, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want the texture to be sand-like with tiny pieces of butter throughout the mixture.

In a medium bowl, whisk eggs until fluffy. Add in sour cream/yogurt and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula. Once dough comes together, mash the bananas with a fork in a separate bowl and mix in until combined.

Spoon the batter evenly into the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 9-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.

Make your buttercream: In the bowl of an electric mixer, whip your butter for 2 minutes on medium speed. Scrap down the sides of the bowl with a rubber spatula. Add in 3 cups of powdered sugar and mix for 4-5 minutes, beginning on slow and increasing the speed as the buttercream comes together. Add in vanilla extract, milk, and cinnamon, and the remaining 1 cup of powdered sugar and mix again. Using an off-set spatula, frost your donuts and top with a dusting of cinnamon and coarse decorating sugar.

Keep donuts in an airtight container for up to 3 days.