Yeasted Pumpkin Waffles with Candied Ginger

Get excited. There’s a #VirutalPumpkinParty going on today (with 70+ bloggers!), and I’m bringing these Yeasted Pumpkin Waffles with Candied Ginger to the table.

Yeasted Pumpkin Waffles

First, let’s talk yeasted waffles, also known as raised or overnight waffles. I’m obsessed. A yeasted waffle is leavened with yeast instead of baking powder/soda, buttermilk or whipped egg whites.  Prepared the night before, the batter bubbles and rises as the yeast consumes sugar.  The finished waffles have a crisp, airy texture with a pleasant, somewhat sour yeast flavor.  Aside from the flavor, what I love most about yeasted waffles is the advanced preparation.  You can do all the heavy lifting the night before, and then crank out a A+ breakfast the next day with minimal effort.

Now, let’s talk about these yeasted waffles.  Flavored with pumpkin puree, brown sugar, cinnamon, nutmeg, clove and ginger, my Yeasted Pumpkin Waffles with Candied Ginger are pure autumn.  I’ve thrown candied ginger into the mix to amp up the ginger flavor in my pumpkin spice blend.  Its mellow burn also adds some intrigue with each bite.  The waffles are finished with maple syrup and toasted walnuts for crunch.  Oh, and the AROMA!!!  You guys, the smells that waft from the iron as the waffles cook are HEAVEN.  Continue reading for the recipe plus all the other #VirtualPumpkinParty goodies.

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Rosemary Spiced Mixed Nuts 2014

Let’s remix this business.

Rosemary Spiced Mixed Nuts I first featured Rosemary Spiced Mixed Nuts back in 2010.  2010??  Sometimes it still shocks me that I’ve been blogging for over 4 years!  Anyway, despite the fact that I made these nuts a long time ago, they’re still a staple at my house.  I serve Rosemary Spiced Mixed Nuts each year at my Thanksgiving extravaganza, and I also like to prepare them occasionally as a travel snack.  The 2010 nuts are tasty, easy to prepare and completely addicting.  So, why would I update the recipe?

To be honest, I’m just switching things up a bit.  I love the flavor profile of the original recipe, so I’ve kept most of the flavors in this recipe similar.  Brown sugar, rosemary, cayenne pepper and sea salt work harmoniously together with notes of caramel, grassy wood and a faint heat that provides just enough intrigue.  I’ve also added some maple syrup for good measure.  The notable difference in my 2014 recipe is in the process.  Here, I toss a mix of cashews, almonds and walnuts with butter, maple syrup and flavorings, then bake until the nuts become golden, fragrant and slightly sticky.  I then sprinkle over additional sea salt and chopped rosemary once the nuts come out of the oven.  This process helps to really infuse the nut mix with all those tasty flavors.  Continue reading for the recipe.

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Maple Cupcakes with Toasted Marshmallow Frosting

Maple Cupcakes with Marshmallow Frosting

Baby shower time!!! My friend Krystal is having baby #2 soon, and a group of us food bloggers are throwing her a Virtual Baby Shower! Krystal and I first met at a food photography/styling workshop hosted by Matt Armendariz and Adam Pearson. Since then, we’ve kept in contact with each other in the digital space. Sadly, I wasn’t able to participate in Krystal’s first VBS for baby Elena (whose Instagram pictures slay me – so adorable!). So I jumped at the chance to participate in VBS #2. Especially when I heard it was cupcake themed.

Let me tell you about these Maple Cupcakes with Toasted Marshmallow Frosting. Imagine a stack of pancakes that’s been doused with a substantial amount of butter and maple syrup, then topped with a melty, ooey gooey, toasted marshmallow. Yeah, that’s what these cupcakes taste like. They’re quite addicting. I actually sat down and ate three of them shortly after photographing the picture above. Continue reading for the recipe.

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Roasted Beet Salad with Creamy Caraway Dressing + Keys to the Kitchen [Giveaway]

Beet Salad with Caraway Dressing

So I have some exciting news to share with all of you today!  Yesterday, Aida Mollenkamp posted an article about me on her website featuring some of my keys to the kitchen plus a delicious recipe for Beet Salad with Orange Blossom Vinaigrette.  Aida’s new book, Keys to the Kitchen, is a wonderful resource for the home cook packed with over 300 recipes and 40 fundamental techniques.  In anticipation of Aida’s San Diego book tour, she had asked me to share a tip or two that helps me be more adventurous in the kitchen.  Check out the article to see what I shared :)  Especially if you live in San Diego!  Continue reading here for a delicious recipe from the book plus giveaway details.

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Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs

For the past five days, I’ve been in Palm Springs and Indio for the 2012 Coachella Music Festival, a three day marathon packed with concerts, artwork, and overall craziness.  This is my first year going to Coachella and I was completely blown away.  Normally, I go to one concert every three years, so to see so many of my favorite bands and DJs in such a short period of time was a real treat.  To best describe this experience, I’ve shared a small collection of Instagram photos and concert videos below.

I wish I had a good connection between Coachella and this Walnut Ricotta Crostini with Arugula and Soft-Boiled Eggs; however, I don’t.  All I can really say is that this appetizer is super tasty.  Sitting atop a layer of earthy walnut ricotta is small handful of arugula leaves simply dressed in lemon juice, and a rich, soft-boiled egg.  Each bite is well-balanced with a satisfying contrast in textures.  The toasted bread and arugula provide crunch while the ricotta and eggs lend a creamy smoothness.  Be sure to serve these bites up with a fork and knife as they can be a bit messy to eat with just your hands.  I’ve got the recipe for you after the Coachella recap.

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Rosemary Spiced Mixed Nuts

Rosemary Spiced Mixed Nuts Over the past several weeks, I have been testing out various different recipes for Thanksgiving.  Having already spent a good amount of time on side dish and dessert selections, I decided I needed to give my appetizer course a little more love.  In this recipe for Rosemary Spiced Mixed Nuts, a blend of pecans, almonds and walnuts are toasted until golden and fragrant, then tossed in a sweet-savory blend of rosemary, cayenne pepper, sugar and salt.  These mixed nuts will be a perfect Thanksgiving appetizer, complimenting a full lineup of seasonal cocktail selections.  Do you like to serve appetizers at Thanksgiving dinner?  If so, please share.

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