I just helped my mom submit her entry for the Best Holiday Recipe Contest at Virginia Living Magazine. It's my Grandmother's English Toffee. I think we can win it! I'll keep you posted on the outcome.

With the holidays looming close on the horizon, I find myself fighting the urge to lock myself in my house and just bake for days on end. If you remember last year's post around this time, then you know how much I love to bake for my friends and family members. Since Thanksgiving is next week, I thought I would quickly whip up something to give out to a couple of my besties before leaving for California.

I can't remember when I first started cooking chutney but ever since that fateful day, people have been requesting my cranberry chutney for their parties and dinner tables. What's so great about this recipe is that it's incredibly versatile- serve it as a side with some turkey, slather it on some cinnamon bread with some butter as a quick breakfast or serve it with some cream cheese and crackers as an hors d'oeuvre. This scrumptious, crimson-colored spread is incredibly easy to make but immensely satisfying. When you're putting together your Thanksgiving or Friendsgiving feast this year, keep this recipe in mind- I guarantee you won't be disappointed.

Cranberry Chutney

12 oz. frozen or fresh Cranberries
1 1/4 cup Sugar
3/4 cup Water
1 large Apple (preferably Granny Smith)
2 tsp ground Cinnamon
1 tsp ground Ginger
1/4 tsp ground Cloves
1-2 Tbsp Orange zest

Begin by chopping up the apple into tiny bite-size pieces.

In a medium-sized sauce pan, combine all of the ingredients. Bring the mixture to a boil; stir constantly.

Reduce the heat to a simmer. Cook for 15-17 minutes. This will allow the mixture to thicken. (Tip- Want a chunkier chutney? Stir the mixture only once or twice while it's simmering. The more you stir the chutney, the gooier the cranberries will become.)

Remove from the stove. Let cool to room-temperature. Transfer to another container. Refrigerate several hours before using.

Thanksgiving is just around the corner- about 16 days to be exact. Are you going to be ready for it? It seems like most people these days get lost in the haze of pre-Christmas bargain shopping and competitive holiday decorating that they fail to celebrate our nation's oldest non-religious holiday.

Thanksgiving was traditionally a celebration of the end of the harvest season- a chance to give thanks for a bountiful crop. When the Pilgrims came to America, they brought their own European traditions and slowly began to change Thanksgiving. Over the years, Thanksgiving has become more of a celebration of health, happiness and kinship. It's a day to spend with those closest to us. It gives us a chance to take stock of our lives and actually appreciate what we have.

This year, I sadly will miss Thanksgiving. I am flying out to see my new nephew in California. Luckily, my sister and I hosted our own holiday dinner party this past weekend. All of our friends came together to share a huge 4 course, sit-down dinner together. It was a magical evening and no doubt we'll be talking about it for years. Obviously, the biggest hurdle we faced when we were planning everything, was- what do you serve when you have 11 people coming for dinner? Lots of side dishes. Apart from the sprawling hors d'oeuvres table, we had a pasta dish for the vegetarians, a meat dish for the meatatarians, 2 vegetable dishes and, most importantly, dinner rolls. Dinner rolls are a good filler for any meal. In case there isn't enough food to go around, people can always just load up on bread.

Below, is a recipe I used for the rolls at our dinner party. I came across it probably a year ago in Cooking Light Magazine. What I like about this recipe is that, for the most part, it's very easy. You don't need to knead the bread and it really only requires a few utensils. It's a wonderfully savory roll, that's moist, and just as delicious cold as it is warm.

If you find yourself stumped as to what to bring to your family's annual T-day celebration, or, if you're hosting a "Friendsgiving" party yourself, it wouldn't hurt to keep this recipe in mind. Afterall, it's better to be safe than sorry when the fate of 11 tummies are up to you.

Parmesan Thyme Rolls
(Courtesy of Cooking Light Magazine)

1/2 tsp Dry Yeast
2 Tbsp warm water (100-110 degrees)
2 Tbsp extra-virgin Olive oil
1 tsp dried Thyme
1/2 cup room-temp reduced-fat Milk
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 Tbsp Sugar
1/2 tsp Salt
1 large room-temp Egg
1/4 cup whole-wheat Flour
1 1/4 cup + 1 Tbsp all-purpose Flour
Black Pepper

Begin by dissolving the yeast in 2 Tbsp of warm water in a large bowl. (Tip- use a thermometer to ensure your water is the right temperature. It is very important that your water is not too cold or too warm.)

Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the thyme to the pan; cook 1 minute or until bubbly and fragrant. Add the thyme mixture and milk to the yeast mixture, stirring with a whisk. Add half of the cheese, all of the sugar, salt and egg. Stir well.

Using a wooden spoon, stir the whole wheat flour into the yeast mixture. Add the all-purpose flour, half a cup at a time, to the yeast mixture. Stir until smooth. The dough should be thick but sticky. Place the dough in a large bowl coated with cooking spray. Lightly spray the top and cover and refrigerate it overnight. (The dough will not double in size.)

Remove the dough from the refrigerator. Turn the dough out onto a floured surface. Sprinkle some flour over the top of the dough. Roll the dough into a 12 X 5 inch rectangle. Brush the top with the remaining tablespoon of oil. Spread the other 1/4 cup of cheese evenly over the dough. Sprinkle the top with pepper. Beginning with a long side, roll up the dough- jelly-roll fashion. Cut it into 8 slices. Place the slices, cut sides up, on a baking sheet covered with parchment paper.

Allow the dough to rise in a warm place for 1 hour. (Tip- if you preheat your oven to 350 degrees for 1-2 minutes and then shut it off, it should be the perfect temperature to proof your rolls.)

Once your rolls have risen, take the pan out of the oven and preheat to 400 degrees.  Bake the rolls for 10 minutes. Reduce the heat to 375 degrees after 2 or 3 minutes.

This recipe yields 8 rolls.

My life the last couple of weeks has been downright crazy and that's not about to change anytime soon.

Luckily, I find myself enjoying a bit of a respite this week. I've been meaning to create a few new fall cookie recipes, so, today, I actually sat down and devoted some time to working on them.

Below, is just one of those recipes- it's my take on a pumpkin spice cookie. The scrumptious pumpkin flavor and the fluffy, soft texture of this cookie is perfectly accented by the occasional crunch of a pecan and gentle but robust balance of spices. The cranberries, though tart, really pop with the crunchy, sugary topping. It's a simple recipe but these cookies are addictive. After just one bite, you'll find it hard to stop!

Vegan Pumpkin Cranberry Cookies

3/4 cup + 2 Tbsp packed Brown Sugar

1 cup Pumpkin purée

1/3 cup Vegetable oil

1 tsp Vanilla

1/8 tsp Salt

2 cup Flour

1 tsp Baking soda

1 tsp Baking powder

3 1/4 tsp ground Cinnamon

1/8 tsp ground Cloves

1/4 tsp ground Nutmeg

1/4 tsp ground Ginger

1/2 cup ground Nuts

3/4 cup dried Cranberries

Granulated sugar

Beat the brown sugar, pumpkin, oil, vanilla and salt together in a bowl.

Sift together the dry ingredients in a small bowl. Slowly add the dry ingredients to the pumpkin mixture. Beat until smooth. Fold in the nuts and cranberries.

Drop spoonfuls of the cookie dough into a bowl of sugar. Coat completely. Form into a ball. Place on a greased cookie sheet.

Bake at 350 degrees for 12-14 minutes. This recipe makes about 2 dozen.

The time has come. This Saturday is the 4th annual Richmond Zine Fest. I will be there, along with my partner-in-crime, Mark Delboy selling our zine, "Monsterous Appetite for Cake." As I mentioned in a previous post, see here, it's a vegan cookbook with recipes for frostings, fillings, garnishes and, of course, cakes. In my last post, I posted a picture of the cover. I was in the beginning stages of design.

With the zine completely finished, I thought you might appreciate a sneak-peek of some of my favorite pages and illustrations. Enjoy.

Remember, Zine Fest starts this Saturday, October 8th and runs 11 a.m.- 6 p.m. I hope to see you there! If you can't make it to Zine Fest, you can purchase a copy, here, on Etsy.

Fall has reached the River City. The recent rain-soaked afternoons and chilly, mist-filled breezes have given way to an overwhelming need to be surrounded by all things comfortable, e.g. warm blankets, soft sweaters, a favorite warm beverage and of course, something sweet to nibble on.

Every year our neighborhood has a picnic the last weekend of September. It's meant to celebrate the end of Summer and herald the start of another Fall. When I was reflecting on what I'd like to bring, I thought about pumpkin-flavored desserts. It seems like most pumpkin desserts are quite plain. Instead of being paired with different flavors, they typically stand alone in a dish. I understand that pumpkins have a subtle taste, but, why not harness that lovely, earthy flavor and add it to something else to make it even better? Thus, the idea of a Dark Chocolate Pumpkin Cheesecake was born.

Below, is a recipe I pieced together using several different recipes. The pumpkin cheesecake recipe, I adapted from Paula Deen. It's a creamy, softer cheesecake with a hint of pumpkin that interacts beautifully with the denser texture of the dark chocolate cheesecake. I actually got the dark chocolate cheesecake recipe from a Kroger ad. Kroger knows their stuff; no joke. I think what really ties the whole cake together is the ganache topping. It's subtly sweet so it doesn't overpower the other flavors, but, at the same time, it does give the cake a nice tart bite.

This Fall, I hope you can take some time out of your busy day to sit down and enjoy the little things, like curling up with a good book, drinking a nice warm cup of tea or even eating a piece of cheesecake while watching the leaves fall outside your window. Remember, Fall comes only once year. Don't let it go to waste!

Dark Chocolate Pumpkin Cheesecake

2 cups Chocolate Graham Cracker crumbs
1 Tbsp Sugar
1/4 cup melted Butter

Dark Chocolate Cheesecake-
8 oz. softened Cream Cheese
2.5 oz. melted Dark Chocolate
1 room-temp Egg
1/4 cup  + 1 Tbsp Sugar
1.5 Tbsp Cocoa powder
Pumpkin Cheesecake-
10 oz. Pumpkin purée
16 oz. softened Cream Cheese
2 room-temp Eggs + 1 Egg yolk
4 Tbsp room-temp Sour cream
1 cup Sugar
2-3 tsp ground Cinnamon
1/4 tsp ground Cloves
1/8 tsp ground Nutmeg
1 Tbsp + 1 tsp Flour
1 tsp Vanilla

Ganache-
3/4 cup Whipping Cream
6 oz. chopped Dark Chocolate
1 Tbsp Sugar

Butter a 9" spring-form pan. Chop/smash the graham crackers until they've reached a fine consistency. Stir in the sugar and melted butter. Press the crumbs into the bottom and sides of the prepared pan. Set aside.

Prepare the dark chocolate cheesecake by first melting the chocolate, either in a double-boiler or the microwave. Allow the chocolate to cool until it's lukewarm but still pourable.

In a large bowl, blend the cream cheese, sugar and cocoa powder together until smooth. Mix in the egg. Add the chocolate. Make sure to scrape down the sides. Pour the filling into the crust. Smooth out the top.

Prepare the pumpkin cheesecake by blending together the cream cheese and pumpkin purée in a large bowl. Mix until smooth. Add the eggs and yolk. Mix well. Pour in the sour cream, sugar and spices. Make sure to scrape down the sides. Finish by adding in the flour and vanilla. Mix once more. Pour the filling into the crust; spread it out evenly.

Bake at 350 degrees for 60-65 minutes. Let sit until it reaches room-temperature. Cover with plastic wrap and refrigerate at least 4 hours. It's best over night.

Once the cheesecake is completely firm, prepare the ganache topping. In a saucepan, heat the chocolate, sugar and cream. Stir until completely smooth. Let the ganache sit until it reaches room-temperature.

Pour the ganache into the center of the cheesecake and spread it to within a 1/2 inch of the edge of the cheesecake. Refrigerate the cheesecake for 1 hour to ensure the ganache is set.

If you want to get fancy, you can sprinkle the top with some edible glitter and drizzle some melted chocolate.

September is here, meaning the final days of Summer are upon us.

Lately, I've been obsessed with miniature food. No doubt this is due to my job. We make cake pops, pie pops and now 3" and 6" cakes. To foster this slowly building addiction, I've decided to take a traditional family recipe and miniaturize it for this month's post.

My grandmother's apple pie recipe is the epitome of comfort food. The flakey, buttery crust and juicy cinnamon-apple filling are drool-worthy. However, it's the crumbly streusel topping that makes this recipe unique. One bite of this pie instantly sends you back to the 4th of July picnics you used to have with your family and those hot, sticky summer days laying out at the pool. What better way to end the summer than with a pie?

Below is a standard 10" pie recipe. You can use a regular pie pan, or, if you want to try something new, grab an oversized muffin pan and create individual pies. Enjoy.

Grandmother's Mini Apple Pies

Crust-
1 1/2 cup Flour
6 2/3 Tbsp Shortening
4-5 Tbsp ice-cold Water
1/2 tsp Salt

Filling-
3 lb Granny Smith Apples
1/2 cup Sugar
3-4 tsp Cinnamon
2 Tbsp Lemon Juice

Topping-
1 cup Sugar
1 cup cold Margarine
1 cup Flour


Combine the salt and flour in a medium-sized bowl. Add in the shortening. Use a pastry cutter to break up the shortening into small, pea-sized pieces; the smaller the pieces, the flakier the crust. (Tip- if you don't have a pastry cutter, just use two knives and go in a crisscross motion).

Drizzle in a couple tablespoons of water. Use a fork to blend it together. If the dough is still too dry, sprinkle in some more water. You don't want your dough to be too gooey, so, do so sparingly. Once the mixture is fully combined, pat the dough into a ball.

On a floured cutting board, roll out the dough. Start from the center. Allow up to an inch of extra crust on the sides so you can crimp the edges.

When you're ready to move the crust, slowly curl it around the rolling pin. Unfurl it into the pan and press the crust against the sides of the pan. If you're making the mini-pies, first create a pattern that will fit properly into each muffin hole. Either use a large cookie-cutter or your knife to cut out the circles. Transfer them to the pan and press the dough against the sides of each muffin hole. Try to get the sides as even as possible. Fold the extra dough under. Use your index finger and thumb to crimp the edges. (Tip- if your crust is cracked, use a drop of water to remoisten it. Press the bits together so that it stays. You do not want cracks, otherwise your pie will leak.)

Prepare the filling by peeling, coring and slicing the apples in a large bowl. Sprinkle the sugar, flour and cinnamon over the apples. Use a spoon to stir everything together; you want the apples to be completely coated.

Pour the apples into the pie shell or oversized muffin pan. Arrange the slices to avoid air pockets. (Tip- Fill your dish until it's essentially overflowing with apples. They will shrink considerably.) Drizzle the lemon juice over the apples.

Prepare the streusel topping by combining the sugar and flour in a bowl. Cut up the margarine before adding it to the bowl. Mix everything together with the pastry cutter. You should have big pieces of margarine. Immediately sprinkle the mixture over the apples. Heap it on.

Bake at 400 degrees for 40-45 minutes (10"), 30-35 minutes (mini pies) or until the edges start to bubble.