Monthly Archives: September 2012

Not to brag or anything, but I’m pretty awesome at eating pumpkin seeds. Once I start, I can’t stop, so it’s a good thing they’re healthy.

There are so many endless flavor possibilities when it comes to pumpkin seeds, but my favorite way is to load them up with spices. This is less of a recipe and more of a suggestion. The quantities are approximate since I didn’t measure any of the ingredients, just eyeballed it, so tailor it to your own tastes and experiment with other variations.

Spiced Pumpkin Seeds

Spiced pumpkin seeds

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Biscotti … for those of us who want to eat cookies for breakfast without actually eating cookies for breakfast. And while I prefer my cookies soft and chewy, there’s something about a crisp, snappy biscotti that’s incredibly addictive and perfect for mornings.

These pumpkin biscotti are great for fall, not just because of the pumpkin, but because biscotti in general are so great dunked in a warm beverage. Coffee, milk, or tea – pick your poison and start the day off right with a taste of fall.

Pumpkin Biscotti

A perfect morning treat

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One of my favorite sights in the whole world

This was the sight I met with yesterday morning when I strode over to the grocery store. Piles and stacks and crates full of pumpkins. A sea of orange so vast and so bright that I nearly wept with joy. I have a strong love for and obsession with pumpkin.

Every year, right around the middle of September, I get bitten by the pumpkin bug, an overwhelming need to bake anything and everything pumpkin-related. Sadly, I always have to wait a couple more weeks for them to start showing up in grocery stores. I have nothing against Libby, but there’s really nothing better than homemade pumpkin puree, so those weeks spent waiting for fresh pumpkin are some of the worst in the whole year. But then, all of a sudden, they appear, and all is right in the world again. Never leave me again, pumpkin. I am lost without you.

Pumpkin puree is one of those things where the commercial version is probably just as good as the homemade version. Libby’s is actually great – it doesn’t taste artificial in the way that other canned goods tend to do. But I prefer to make my own because preservatives make me nervous, and I just love the smell of roasted pumpkins. And also, pumpkin seeds, of course.

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I can’t remember what baklava tastes like. It’s not exactly a dessert I crave or think about too often. Something about the fancy name and the fact that it uses phyllo dough…it intimidates me a little.

But let me tell you, if these muffins truly taste like baklava, I will be making and eating baklava ALL THE TIME because they are so outrageously good.

Baklava Muffins


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Carrots in marshmallows? Yes, carrots in marshmallows.

Cinnamon Carrot Marshmallows

They’re healthy, I promise

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My understanding of nutrition works like this – if there are vegetables in it, it’s automatically healthy. And if it sounds disgusting, it’s probably good for you. And if eating one of it is good for you, then eating all of it must be the best course of action.

These muffins are gluten-free (which is 1 point in your favor), have two different types of vegetables (which is 2 more points), and are also egg-free (by way of the disgustingly-named flaxseed, so another point!), so you can eat them all without feeling bad. And in the name of healthy living, you definitely should!

Gluten-Free Carrot Zucchini Muffins

Lovely little specks of orange and green

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I often forget that zucchini exists. My palate probably sucks, but I find that it doesn’t have a really distinguishable flavor, though it does absorb other flavors really well. Maybe that’s why zucchini bread recipes always call for spice, because otherwise, you wouldn’t taste anything at all.

Sunny Zucchini Muffins

Sunny zucchini muffins indeed

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