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Cinnamon Buns - I divided the dough and made two different fillings (traditional and pumpkin spiced cream cheese). You can choose to make one or both! Below are both fillings! 

Rolls

2 tbsp. vegetable oil

1 c. whole milk, warm

1/2 c. granulated sugar

2 large eggs

1 tbsp. total instant yeast

1 tsp. good vanilla extract

1 tsp. salt

1/4 c. Butter, melted

4 1/4 c. plus 1/4 c. all-purpose flour

Filling #1:

2 tbsp. butter, melted

1/2 c. brown sugar

2 tbsp. ground cinnamon

Filling #2:

4 oz cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

Glaze

1/3 c. confectioners' sugar

3 oz. cream cheese, softened

3 tbsp. butter, softened

1-2 tbsp. milk (thin o to desired consistency) 

Pinch salt

Make Rolls: Pour oil into large bowl. With stand mixer on medium speed (with paddle attachment), beat milk, sugar, eggs, yeast, vanilla, salt and 1/4 cup butter until combined. Add flour; beat until dough comes together. With floured hands, transfer to floured surface (dough will be very sticky). Knead until no longer sticky, sprinkling up to 1/4 cup more flour over and under dough as needed; form into ball.

Transfer to bowl, rolling to coat in oil. Cover with damp kitchen towel and plastic wrap. Let rise in warm spot 2 hours (I put mine outside in the sun when it was warm and sunny outside).

Lightly grease 12-inch ovenproof skillet. With floured hands, punch dough down; turn out onto lightly floured surface. With floured rolling pin, roll dough into 20" by 12" rectangle. Brush with remaining 2 tablespoons butter; sprinkle with brown sugar and cinnamon. Roll dough tightly, starting on one long side. Cut into 12 pieces; arrange in skillet, swirled sides up. Cover with damp kitchen towel and plastic wrap. Place in warm spot; let rise 1 hour. Bake immediately or refrigerate overnight. (If refrigerated, let stand at room temperature 30 minutes before baking.)

Preheat oven to 350 degrees F. Bake 30 minutes or until top is golden brown. 

Meanwhile make Glaze: Beat all ingredients until smooth. Thin with milk to desired consistency. 

Remove skillet from oven; let stand 5 minutes. Top with glaze. Serve warm.

Warm, fluffy, rich banana walnut bread. Butter just melts when it spreads over the surface. 

Only during fall do I feel inspired to make a tasty treat almost every night of the week. My desire for a feminine waistline is what holds me back. 

These muffins were so easy, the hardest party is finding a mini loaf pan (pro tip: Homegoods or Michael’s!). If you don’t have a mini loaf pan use a regular loaf or bread pan!

Also these can be made with walnuts or chocolate chips!

Banana Walnut Bread:

2c Flour

1c Sugar

1tsp Baking Soda

2 Eggs

3 Bananas

1stick Melted Butter

1c Walnuts or Chocolate Chips

Preheat oven to 350°. Non-stick spray or butter mini loaf pan. Mix all ingredients (minus the nuts or chips) together in a mixing bowl either by hand or with KitchenAid mixer. Mix nuts or chips by hand. Pour into greased loaf pan. Bake for 15-20 minutes until toothpick comes out clean. 

Who's ready for breakfast?!?! Working from home breakfast can be so fun!

Ok I know this dish doesn’t have much curb appeal (visually all brown and one-note), but this is one of those breakfasts that I made to use up some ingredients that were set to expire! I don’t know about y’all but I hate when good items go to waste! We are so fortunate to live in a land of fresh produce, dairy and grocery that it seems unnecessary to waste. Ok stepping off of the soap box. Soooo I made a orange vanilla buttermilk waffle with cinnamon and sugar roasted plantains! Topped with @traderjoes real maple syrup! This would be great with a rum whipped cream but I didn't have the heavy whipping cream!

You can use your favorite buttermilk waffle recipe and add extra real vanilla extract, zest from 1 orange and juice from 1/2 of an orange. But be sure to pick a recipe that has you whip your egg whites and fold them into the batter - that will make the waffles light and fluffy!

My Buttermilk Waffle Recipe (Add orange zest, juice and extra vanilla to create waffles above):

Ingredients:

2 cups All-purpose flour

3 Tbsp. granulated sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

3 large eggs (separate whites and yolks)

2 cups buttermilk

6 Tbsp. unsalted butter, melted

1 tsp. vanilla extract (OPTIONAL: Add another tsp for waffles above)

OPTIONAL: Zest from one orange, juice from half the orange for waffles above

How To Make It:

In a large bowl mix flour, sugar, baking powder and salt.

In a medium sized bowl, whisk together the egg yolks, buttermilk, butter, and vanilla (and orange if making waffles above). 

Fold the wet ingredients into the dry. 

Beat egg whites with a hand mixer or stand mixer until soft peaks are formed. Then fold the whites into the batter. Let the batter sit for 10 minutes before pouring in your waffle iron. 

Spray your preheated waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and cook until golden brown. 

Plantains:
Preheat oven to 350°
Peel plantain
Cut plantain into 1" rounds
Melt 1tbsp coconut oil
Toss plantains in oil
Lay on roasting pan
Mix a blend of cinnamon sugar and sprinkle the mixture on top of the plantains
Roast in oven for 20 minutes or until tender

Tartines, a.k.a an open-faced sandwich, is the perfect and easy weekday lunch when working from home! These little open-faced sandwiches only take about 5-10 mins to make and the best part is you can use whatever ingredients are going bad in your home!

To prepare:

Use whatever bread you have (bread, baguette, bagel, English muffin, etc.). We had a wonderful country boule from @levainbakery. 

1. Toast bread either in you toaster or in the oven. If feeding a large group then the oven may be quicker.

2. Add toppings! I chose to make 3 different types for me and Alex, all toped with a gorgeous orange heirloom tomato from @78acres. My toppings were:

~ Leftover Wienerschnitzel, pimento cheese and the heirloom tomato to top. 

~ Goat cheese, avocado, the heirloom tomato to top. Salt and pepper and a squeeze of lemon. 

~ Half goat cheese and half pimento, avocado, and again the heirloom tomato and everything bagel seasoning from @traderjoes to top!

3. Eat and enjoy!

Easy peasy lemon squeezey! Also never forget the salt and pepper and either a seasoning or a fresh herb (mint, home, rosemary, basil or some combination!)

Serving: 2

1/2lb angel hair pasta

2 cloves garlic, smashed

1 cup beautiful cherry tomatoes (cut in half)

1 can (15oz) imported Italian cherry tomatoes (found at your local Italian market) (optional)

Fresh thyme leaves

Fresh basil leaves

Olive oil

Heat 4 tbsp of olive oil in a sauté pan on medium heat, add garlic and cook for 30 seconds to 1 min until fragrant. Add cherry tomatoes and let cook on medium for a couple of minutes to release juices. Turn pan down to a simmer, add fresh thyme leaves and let simmer for at least 15 mins to really get those tomatoes juicy! If your tomatoes aren't very juicy, you can add your can of Italian tomatoes (with the juices). You will want to find authentic cherry tomatoes because while the US has more acidic tomatoes, Italian tomatoes are very sweet. You are looking for that sweetness and brightness to shine. 

Meanwhile heat a large pot of salted water (salty like the sea), and once boiling make pasta according to package for al dente. Reserve 1 cup pasta water before removing pasta. 

Using a slotted spoon, add pasta straight to sauce. Use some of your reserved pasta water if pasta is too dry. Smack the fresh basil leaves in your hands to release oils and flavor, then tear the leaves and add to sauce. Mix mix mix to combine the pasta with the sauce. After plating, I finished mine with a drizzle of good quality olive oil!

Bon appétit!

**You can also make this ahead of time and freeze the sauce. Don’t freeze the basil in the sauce but add it at the end. 

Harvest Mac and Cheese 

Ingredients

2 tablespoons unsalted butter 

2 tablespoons all-purpose flour

2 cups whole milk, warmed

12 ounces extra-sharp Cheddar cheese, shredded (about 3 cups)

1 cup @traderjoes Harvest Sauce

1/4 teaspoon black pepper

3/4 teaspoon or to taste kosher salt, divided

3 (8.5-oz.) pkg. precooked microwaveable pasta (such as Barilla Ready Pasta)

1/2 cup panko breadcrumbs

1.5 tablespoons extra-virgin olive oil

1 teaspoon fresh rosemary, plus more for garnish

*Rosemary Olive Oil (optional)- I used @olivepressca that we picked up on our last Napa excursion!

Preheat oven to 400˚F. Non-stick spray or butter a 15x10” rimmed baking sheet at most or like I did a large oval dish and set aside. Melt butter in a large saucepan over medium; whisk in flour until smooth, and cook, whisking constantly, 1 minute. Gradually whisk in warm milk until smooth, and bring to a simmer, whisking occasionally. Cook, whisking often, until slightly thickened, about 5 minutes. Gradually stir with a spatula in the cheese, harvest sauce, pepper, and ½ teaspoon of the salt until smooth.

Remove pan from heat, and stir in pasta until fully coated. Spoon pasta mixture into prepared baking sheet in even layer. Bake in preheated oven until bubbly, about 8 minutes.

Meanwhile, stir together breadcrumbs, olive oil, rosemary, and remaining ¼ teaspoon salt in a small bowl. Remove pasta mixture from oven, and increase oven temperature to broil. Sprinkle breadcrumb mixture evenly over pasta mixture, drizzle with rosemary olive oil and broil on center oven rack in preheated oven until bubbly and golden brown, 1 to 2 minutes. Garnish with rosemary. 

When it’s cold we make Baked Potato Soup! This recipe is so easy and isn’t full of fatty creams and cheeses BUT IT TASTES LIKE IT!! 

This recipe serves 8 so I divided it. This is the full 8 serving recipe. 

Ingredients

1 bunch scallions

4oz pancetta 

8oz bacon, roughly chopped

3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces

2 cups chopped yellow onion (from 1 large onion)

3 tablespoons butter

3 garlic cloves, chopped

1/4 to 1/2 cup all-purpose flour depending of coating ability

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 cups chicken broth

8 ounces white Cheddar cheese, shredded (about 2 cups)

1/2 cup heavy cream

2 ounces yellow Cheddar cheese, shredded (about 1⁄2 cup), for topping

How to Make It

Chop scallions, separating green and white parts. Set aside.

Cook pancetta and bacon in a large Dutch oven 

over medium, stirring occasionally, until crispy, 8-10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 tablespoons of bacon drippings in Dutch oven. BE VERY CAREFUL - THE OIL POPS and that’s painful!

Add potatoes, onion, butter, garlic, and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5 to 6 minutes. Add flour, salt, and pepper, and stir until all ingredients are coated. Cook, stirring constantly, 1 minute. Stir in broth until combined. Bring mixture to a boil. Then reduce heat to medium-low, and simmer until potatoes are tender, about 12 minutes.

Using a potato masher, lightly mash mixture, leaving some whole pieces of potato. Add white Cheddar and cream, stirring until cheese melts. Add the salt and pepper to taste - I usually add a little more. Keep warm. 

Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Chilly Monday’s are for watching @hocuspocusmovie and eating Curried Chicken Pot Pie with the family! I am so blessed that my mom and sister live a drive away and can come over on a whim for impromptu Halloween nights!

This curry chicken pot pie was so yummy!! We still have two pieces left over and I can't wait to go to bed so I can dream about making it again!!

Ingredients

3 tablespoons butter

1 cup chopped carrots

1 cup chopped shallots

3 medium garlic cloves, minced

2 tablespoons red curry paste (such as Thai Kitchen)

1 teaspoon kosher salt

3 tablespoons all-purpose flour

14.5oz can of chicken broth

2 cups chopped rotisserie chicken

3/4 cup frozen sweet peas, thawed

2 tablespoons heavy cream

1 (14.1-oz.) pkg. refrigerated piecrusts, divided

1 large egg, lightly beaten

Pepper to taste 

Melt butter in a large pot over medium heat. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add broth; let mixture come to a boil, stirring constantly. Continue boiling, stirring constantly, until thickened, about 2 minutes. Stir in chicken, peas, and cream. Remove from heat; let cool about 5-10 minutes while you prepare the crust.

Unroll 1 of the piecrusts, and fit inside a 9-inch pie pan. Spoon chicken mixture into piecrust in plate. Using a pizza cutter or knife, cut remaining piecrust into 1" strips. Using every other strip, place a strip on top of the chicken mixture in a vertical pattern. Then use the remaining strips to place horizontally on the top of the already positioned vertical strips. The goal is to make a lattice pattern. Press ends of lattice strips to edge of bottom piecrust to seal. Trim excess dough; crimp edges.

To cook now: Place a baking sheet in oven; preheat oven to 375°F. Brush crust with egg. Place pie on baking sheet; bake in oven until crust is browned and filling is bubbly, about 55 minutes to 1 hour. Let stand 10 minutes before serving.

To freeze for later: Wrap entire pie with plastic wrap. Wrap with heavy-duty aluminum foil. Freeze at least 24 hours (up to 1 month).To thaw and cook: Remove pie from freezer; thaw in refrigerator 24 hours. Remove pie from refrigerator, and unwrap. Place a baking sheet in oven; preheat oven to 375°F. Brush crust with egg. Place pie on preheated baking sheet; bake in oven until crust is browned and filling is bubbly, about 1 hour, 15 minutes. Let stand 10 minutes before serving.