Facebook, Twitter, and Instagram or in case you missed some of my plugs, here’s a recap of November’s work:
Leading up to Thanksgiving, I was craving pumpkin pie on a daily basis. In lieu of making a bi-weekly pie, I scratched the itch with a pumpkin pie smoothie. It’s super creamy and sweet enough to read pie without pulling it out of breakfast territory. Get the recipe on The Kitchn.
I’ve recently been reviewing for The Kitchn, kicking it off with a review of Rose Levy Beranbaum’s The Baking Bible. My photo of the coconut cupcakes with coconut silk meringue buttercream was one of my most popular instagrams to date, so the post is definitely worth a visit.
But my favorite cookbook so far is undoubtedly Yotam Ottolenghi’s Plenty More. In one week I tested seven recipes and can’t wait to dive into more. Get the full review over at The Kitchn.
I have so many idea for Hellobee, especially now that I’m deep in the trenches of feeding a growing family deliciously and healthfully with limited time availability. Given that last factor I only got around to sharing one of them this month, titled The Best Fish Sticks You’ll Ever Eat. If you’ve never tried a dry, wet, dry breading (or even if you have), you should definitely give the recipe a go.
Since fall hit, it’s winter squash EVERYDAY. There are too many varieties, too many executions to get to them all. Despite the urge to try it all, I keep gravitating toward sweet, smooth kabocha squash, and when I saw some personal-sized specimens at our co-op I knew I had to stuff them. I came up with a rich recipe for kabocha stuffed with sausage and ricotta for SheKnows and it’s killer good.
Also for SheKnows I have an article on easy ways to improve rotisserie chicken. This grocery store convenience is already a quick way to a healthy meal, but my rotisserie chicken upgrades take it from good to gourmet.)
(This post was sponsored by Hannaford. Join them in the fight against hunger this holiday season with Hannaford Helps Fight Hunger.
November was a big entertaining month for us, so it’s appropriate that I also wrote a post for SheKnows focused on simple yet spectacular crostini toppings. I can attest from experience that they are both adult- and toddler-approved.
The most incredible thing I made all month was a brown butter custard pie for Recipe.com. It’s a Momofuku dessert, so it’s loaded with crazy awesome components like a cinnamon toast crumb crust, cranberry glaze, and (my favorite) sweet potato ganache. If you didn’t get a chance to make this for Thanksgiving, you’ve gotta give it a try for Christmas or New Year’s.
If there’s anything better than sweet potato biscuits, it’s sweet potato biscuits with sage butter.
Yeasted doughnuts are my favorite brunch food ever, so I was psyched to make these baked currant doughnuts. They take a long time to make, but most of the time is hands off and my article includes instructions for largely making them ahead of time.
I loved this recipe for pumpkin soba noodles with pork because the flavors are a little unpredictable but somehow work. The fried sage and blue cheese garnishes make it.
And, my last Recipe.com contribution was a penne bake with sausage and ricotta. So. Much. Cheese.
It’s been so long since I’ve checked in with a life update that I don’t even know where to start. Let’s knock this out listicle-style:
9 Recent Life Things
9 Favorite Internet Foods
I would really love to be able to hit the pause button right now. A vacation, in the laziest sense. Sleeping in, nothing to do before noon except read and sip a cappuccino. A nap. If I’m feeling particularly rejuvenated, a long walk in the afternoon (preferably with a beach or mountains as background). Well, those things aren’t going to happen before the end of the year, but even pausing to think about them gave me a little serenity.
I’m going to assume your days are as industrious as mine (or that you’re gearing up for a bustling weekend) and get right to the recipe. I love a good buckwheat breakfast, so much so that I have an Amazon subscription for the raw groats. I’ve already told you about the granola and the pancakes, but another application on rotation is buckwheat porridge. This particular combination of cherry and chocolate (once again, pairing heavy hitters with buckwheat’s assertive flavor) borders on dessert, but what keeps this recipe in breakfast territory is a light hand with the maple syrup (I always stop at 2 tablespoons for the 4-serving batch). I also added almond butter, both because it’s a good match with cherry and chocolate and because it makes the pudding, err…porridge, even more satiating.
One more make-ahead breakfast in my repertoire to unclutter the day a bit. Sometimes, I even pause to savor it.
Cherry Chocolate Buckwheat Porridge
2 c raw buckwheat groats
1 1/2 c frozen cherries
1/4 c cocoa powder
1/3 c almond butter
1 tablespoon cinnamon
2-4 tbsp maple syrup
Cover the buckwheat with water and soak 8 hours or over night. Strain and rinse thoroughly.
Add the buckwheat, cherries, cocoa, almond butter, cinnamon, and 2 tablespoons of maple syrup to a blender or food processor and process until smooth. Taste and add up to 2 more tablespoons maple syrup to reach desired level of sweetness.