Gnocchi with Pumpkin Parmesan Sauce
It’s fall, which means I crave all things gingerbread and pumpkin. I was wandering around Williams Sonoma last week and picked up a jar of Pumpkin Parmesan Pasta sauce. I was immediately intrigued, I usually only have sweet pumpkin things (pie, cookies, hot beverage) and the idea of pumpkin pasta sauce had me reeling, in a good way. I carefully read the ingredients and searched a couple of recipe’s when I got home–none of which looked particularly delightful, but bits of which could be combined to be something amazing.
People…Pumpkin Parmesan Pasta sauce not only sounds delicious (hello, amazing alliteration) but it is pure heaven on the tongue. I decided to have mine with gnocchi (store bought) but this would be delicious with any kind of pasta.
So, without further ado…
Vanilla French Toast with Caramelized Pear Topping
I am one of those people who always thinks breakfast is a good idea. Always. And I’m not necessarily talking about always eating breakfast sometime before 10:00 am; I love breakfast food any day, any time, anywhere. Love it. Last week I stopped by a fruit stand to get some tomatoes and they had delicious smelling pears that were just begging to be taken home. I picked up three of them and they have sat on my counter ever since, ripening and smelling lovely. I had all sorts of good intentions to bake them into a streusel or something, but a burst of breakfast inspiration left me craving pears on french toast with vanilla ice-cream. This was, by far, the most delicious breakfast I’ve had in several weeks (and the healthiest, I’m sure…bread, fruit, milk…ahem).
Gingersnaps with Pumpkin Dip
It is officially Fall! I am one of those people that is obsessed with the flavors of fall, specifically, gingerbread. I love dark gingerbread cake, I love crispy gingerbread men and the smells of hard-baked gingerbread houses. However, my favorite ginger-flavored snack is, hands down, soft gingersnaps. Most bakeries hard-bake their gingersnaps and while that is tasty, it just doesn’t compare with deliciously soft gingersnaps. This recipe came from a former co-worker, Heather, and is my all-time favorite and they are particularly delicious with RA‘s Pumpkin Dip, recipe originally posted here.
Creamy Spaghetti Sauce
I have always loved marinara and alfredo sauce mixed together with my pasta. Always. I love how the cream-sauce cuts the acidity in the marinara and it doesn’t hurt that you are now eating a lovely pink-hued pasta dish. I perfected my own spaghetti sauce recipe early in my college years and rarely measure anything anymore. However, when I re-found Mel’s recipe for creamy spaghetti sauce, I knew my life would forever be changed. The following is a mishmash of Mel’s recipe and my own college masterpiece. I don’t love meaty sauce, and I tend to add a little bit of whatever veggies I happen to have in the fridge, feel free to tinker with quantities. At any rate, I hope you enjoy it.
Craisen Oatmeal Cookies with White Chocolate Chips
I have fallen in-love with my Oatmeal Chocolate Chip cookie recipe, I think I make them once a week. The other day I pulled out my electric mixer and was ready to add the chocolate chips (note: that is the last thing to do before baking) when I realized–horror!–I was out of chocolate chips! I panicked! I could have run up the street to the grocery store, but I decided to scour my cupboards one more time. I came up with a bag of Craisens and a half-bag of white chocolate chips. I decided to just throw both of those in and see how things turned out. I thought to myself, “I like Craisens. I like white chocolate chips. I like oatmeal cookies…it’s fail-proof, right?”
Correct! This is my new favorite combination for oatmeal cookies. The white chocolate is sweeter than semi-sweet, but the tart Craisens temper it enough so as not not overload your sweet sensor. Goodness, I think I need to go make these again!
heidikins cooks 