Sweet Potato Cupcakes

This blog post is coming to you from the couch, at my dad's house, in Roseburg, Oregon. Slightly different change of pace, from the 70 and sunny climate that I've gotten used to in Southern California.

My run this morning was foiled by rain. I brought warm clothes to run in, but nothing that was actually water proof. I made the wise decision (I think), to abstain from getting soaked in the name of burning calories and decided to blog instead. Maybe this way I won't get sick, just in time to go back to work next week.

I have an obsession.

Well, ok... I have a lot of obsessions. I think I have an obsessive personality. But what I'm talking about here is a completely legitimate and (mostly) healthy obsession. And for once, I'm not talking about running.

Sweet potatoes. I love them. Can't get enough. I'd take sweet potato fries over regular fries any day. I look for any and all ways to incorporate recipes that use them into my menus.

The only thing sweet potato that I don't really like? The overly sweet, sweet potato (whether it's topped with marshmallows, pecans, or otherwise) casserole that pops up like damn whack a moles around the holidays. Can't stand the stuff. I tried to give it another shot this year, because my sister made some for Christmas dinner... But, sorry Shan, I just can't do it.

So what do you do when you've got a vat of sweet potato casserole left hanging around? Or, in our case... A few half-cooked sweet potatoes that didn't make the cut for the casserole?

Well, duh. The answer to life's many quandaries... Make cupcakes!

Sweet Potato Cupcakes

adapted from Southern Living Big Book of Cupcakes (a great Christmas present--thanks Dad!)

photo by Jessica Y.

Brown sugar buttercream, sprinkled with nutmeg, tops off these delicious cupcakes!

• 1.5 cups sugar
• .5 brown sugar
• 1 cup butter
• 3 large eggs
• 2 cups mashed, cooked sweet potato (or left over casserole)
• 1 tsp. orange zest
• 3 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1.5 tsp. ground cinnamon
• .5 tsp. ground nutmeg
• .5 tsp. pumpkin pie spice
• .5 tsp. vanilla
• pinch of salt

1. Preheat your oven to 350. Line your pan with cupcake liners.
2. Beat the sugars and butter at medium speed, until creamy. Add the eggs, one at a time. Beat until well incorporated before adding the next one. 
3. In a small bowl, mix spices and mashed sweet potato (or left over casserole, spices omitted). Add the vanilla and orange zest.
4. Add the sweet potato to the butter/sugar/egg mixture. Mix at low speed until blended.
5. Combine the flour, salt, baking powder and baking soda. Fluff the mixture with a fork and add, in small batches, to the sweet potato mixture. 
6. Spoon the batter into liners, filling about 2/3 full.
7. Bake in preheated oven for 12-15 minutes. Cool completely. 
8. Delicious either frosted (I recommend the Brown Sugar Buttercream) or plain. Yum!

Stationery card

So, it took me a while to get my act together, but I FINALLY got around to making my holiday cards. Thanks to shutterfly and baking serendipity for making this happen!

 

 

 

 

 

Calendar Year New Year's Card

Browse Christmas invitations and holiday cards by Shutterfly.

View the entire collection of cards.

Chai Tea Cupcakes

I know, I know... This one has been a long time coming. The first time I even talked about these on facebook, I had people asking for the recipe. As soon as I started this blog, I had people begging me to post it. I guess you can call me a bit of a tease. If I gave you what you wanted, right away, would you keep coming back for more after that? Hmmm...?

These cupcakes are really popular with my students. Which is a bit surprising, I think, since they have a pretty sophisticated flavor. I don't know a lot of kids that are really into chai, but I suppose when you put something in a cupcake, that makes it popular, regardless of your audience. When I made these for my journalism class, one of my students, who is middle eastern, laughed when I explained that the cupcakes were Chai tea flavored. As the rest of the class kind of looked at her quizzically, she explained that in her language, "Chai" means tea. So when I explained the cupcakes, I was basically calling them tea tea cupcakes. And the name of these treats was born. Now, my students request them by their Shogoofa inspired name.

My sister is another person that has been requesting these goodies. For Christmas a few years ago, she made homemade chai mix for all of her friends. She's always been a big fan of the chai flavor, but she has yet to taste these cupcakes. But the suspense will be over for her in a matter of days. You see, my lil' sister is getting married this spring, and since we will both be home for the holidays, my mom is having a bridal shower for her. The "thank you" gift for all her guests? Cupcakes made by yours truly! Everyone will be leaving with a Tea Tea cupcake in hand!

My flight home leaves San Diego at 6:30 am tomorrow. So, naturally, it makes sense that I'd be working out recipes, cleaning my kitchen and trying to resist the urge to bake before I leave. Perhaps the 6 gym classes and two runs I've been on in the last four days are pushing me over the edge. I might be losing my mind. Here's to hoping that writing about baking will be enough, so that I'm not up all night wrecking havoc on my freshly cleaned kitchen!

Tea Tea Cupcakes*

adapted from Cupcake Heaven

photo by Jessica Y.

Chai cupcakes (far left) take center stage at any event. 

• 2 c flour
• 1.5 tsp baking powder
• pinch of salt
• 2 tbs. Chai tea powder (I use one whole packet of Oregon Chai)
• 1/4 c softened butter
• 3/4 c light brown sugar, packed
• 2 extra large egg whites
• 2/3 c buttermilk

1. Preheat the oven to 350.
2. Sift together your dry ingredients, except for the baking powder.
3. With an electric mixer, beat the butter and sugar until smooth.
4. Add the egg whites, one at a time.
5. Slowly add the flour mixture, then the baking powder.
6. Add the buttermilk until just combined.
7. Spoon into cupcake liners, filling about 2/3 full.
8. Bake in preheated oven for 20 minutes.
9. Frost with a plain vanilla buttercream and sprinkle with Chai tea powder. Or, these are also delicious without frosting at all.

*I have discovered a vegan version of these cupcakes that I am anxious to try. I will report back soon, I promise!

Four Layer Oreo Cookie Bark

Vacation rocks. Bottom line. Can it be vacation all year?

Since school got out, I've had time to bake, cook, clean, organize, shop, wrap, relax, work out, run, haircut, mani/pedi... It's been divine.

Would you like to know the best part? You should, because it's all about YOU!

I have delicious things to share. So delicious. So delicious it might be a little bit dangerous. And this one is oven free!

Four Layer Oreo Cookie Bark

photo by Jessica Y.

Four layers of rich, amazing decadence. 

• 14 oz. dark chocolate
• 14 oz. white chocolate
• 10 crushed oreos
• That's it. Really. It's that easy.

1. Line a 9x6x2 baking sheet with parchment paper (or similar dimensions).
2. In a double boiler (or in the microwave), melt half of the dark chocolate. 
3. Pour the melted chocolate on to the parchment paper. Use a spatula to smooth and spread.
4. Sprinkle 1/4 of the crushed cookies over the mixture.
5. Place baking sheet in the freezer for 15 minutes to allow the layer to harden.
6. Meanwhile, melt half of the white chocolate.
7. Fetch the pan and pour the white chocolate over the hardened dark layer. Smooth it out to the best of your ability (it doesn't haven't to be perfect).
8. Sprinkle with more of the cookies.
9. Return the pan to the freezer for another 15 minutes.
10. Melt the remaining dark chocolate.
11. Pour the melted chocolate over the white layer, sprinkle with cookies. Return to freezer.
12. Melt the last of the white chocolate. Pour it over the dark layer.
13. Sprinkle the last of the cookies over the white layer.
14. Return to the freezer for another 15 minutes.
15. Break into smaller pieces (or just gnaw on the whole brick) and enjoy!

Butternut Squash Stuffed Shells

I wore a onesie to school today.

Yes, a full on, head-to-toe, you've gotta zip yourself into it, onesie. And pig tails. Go big or go home, right?

And no, I have not temporarily lost my sanity. Or had a short-term lapse in judgement. It was PJ day. And I participate. I love dress up days. I love school spirit. I love helping kids associate something fun with going to school. How can teachers really expect kids to get into learning and being stuck in a desk all day if we don't spice it up with a little fun? And what's more fun than seeing your teacher in a fuzzy pink onesie with bunny footies? I've participated in enough school dress up days that, surprisingly, kids can still take me seriously when I'm standing at the front of the room looking like an absolute goof ball. In fact, I think they pay better attention when I'm dressed like a total asshole.

But I don't do anything halfway. If I'm going to dress up, I'm going to go all out. None of this "I'm just going to wear sweats for PJ day" garbage. Oh no. I went to Target and got some kickass pajamas. And I looked ridiculous. And I loved every minute of it.

And my passion translates to the kitchen. If I'm going to make cupcakes, they are going to be the best dang cupcakes on the face of the planet. If I'm going to make cookies, they are going to be more than just chocolate chip. And if I'm going to make dinner, you can bet it won't be coming out of a box.

Enter: one of the best dinners I've put together on record. Seriously. This is that good.

Butternut Squash Stuffed Shells

photo by Jessica Y.

They look sooooo cheesy and delicious and fancy... But they are EASY!

• 12-14 Jumbo Pasta Shells
• 2 cups ricotta cheese
• 1 egg
• 1 small butternut squash, peeled and cubed
• 1 small zucchini, peeled and cubed
• 1 10 oz. bag of fresh spinach
• 4 pieces of bacon
• 1/2 cup butter
• Zest of one lemon
• Juice of one lemon
• 1 tablespoon dried basil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 3/4 cup Parmesan cheese, divided
• 3 cloves of garlic, diced.

1. Prepare shells according to package directions. Leave slightly al dente.
2. Place the squash and zucchini on a cookie sheet. Sprinkle with olive oil and salt and pepper. Place in 425 degree oven for 25 minutes.
3. Fry the bacon, reserving the drippings. Chop the bacon.
4. Wilt the spinach, using the bacon drippings over medium heat. Drain excess. Pat dry.
5. Combine ricotta, egg, spices, 2/3 of the lemon zest, bacon, spinach, baked squash, 1/2 cup of Parmesan and salt and pepper.
6. Spoon about two tablespoons of the ricotta mixture into each shell.
7. Place the shells on a well greased 9x13x2 baking dish.
8. Sprinkle with the remaining cheese.
9. Place in the oven for 20-25 minutes.
10. In a saucepan, melt the butter. Add the diced garlic.
11. Brown the butter. Drizzle over the shells.
12. ENJOY!

 photo by Jessica Y.

Delicious, baked goodness.

Oreo Cookies 'n' Cream Cheesecake Cupcakes

Unlike every other American child, it seems, I didn't grow up with sleeves of Oreos nestled in our cupboards. In fact, sweets in general weren't something that were readily available in my house. Which brings to mind a few questions... 1) Can I get a refund on my childhood? and 2) How the hell did I get so fat as a kid?

Perhaps my baking obsession is making up for all those years as a kid. Or maybe I'm really just unleashing my inner fat kid. Either way? It's working out well.

These treats, according to those who have tried them, are nostalgic. They taste like growing up, only fancy. Apparently, every other kid on the face of the planet gorged themselves on Oreos after school everyday.

When I first came across this recipe, I knew that it would be a home run. Oreos. Cheesecake. Cookies 'n' cream. What is not to love?

photo by Jessica Y.

Delicious cookie on the bottom, topped with cheesecakey goodness.

I read several recipes before I found a balance of ingredients that I felt would make a winning combination. The hardest part of this recipe is waiting to eat them after they come out of the oven! They have to set in the fridge for a few hours. :( But totally worth the wait. I promise.

Oreo Cookies 'n' Cream Cheesecake Cupcakes

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours ... or cheat, and toss them in the freezer for a bit.

 photo by Jessica Y.

Pretty sure you'll be tempted to eat them all in one bite.

Candy Cane Cupcakes

The single best thing about the holiday season may be the infusion of peppermint into everything. I love it. I really can't get enough. And there is something about peppermint that just doesn't taste quite the same any other time of the year.

My absolute favorite holiday treat is peppermint stick ice cream, preferably from the local dairy back home... But I can't get that down here, in San Diego, so every year I have to settle for something sub-par (usually the generic store brand). That is why, this year, my Christmas List is topped with a homemade ice cream maker... I hope Santa is reading this, because that's what I really want. Oh, and a microwave that goes above my oven. That too, Santa.

I came home from dinner with a friend Wednesday night and, although I could have easily gotten ready for bed or sat down to grade some papers, I decided it was time for some holiday baking. Perhaps it had been a conversation about the previously mentioned ice cream over dinner. Perhaps it was my festive holiday decorations. Perhaps it was the smell of REAL Christmas tree wafting through my house. Whatever it was, the results were delicious.

Candy Cane Cupcakes

adapted from Glorious Treats

photo by Jessica Y.

These guys will give the real thing a run for their money. Candy Canes, look out!

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa (best quality available)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (best quality available)
• 1 cup boiling water

1. Line muffin tin with paper liners. Heat oven to 350*F.
2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Add each item individually and blend until just combined. Once all ingredients are added, beat on medium speed for about a minute.
4. Stir in boiling water. Yes, this will make it more like cupcake soup. Don't worry--it will be ok!
5. Fill liners slightly more than half full with the batter. They are going to puff up a lot, so don't over fill the cups! It was a heck of a lot easier to do this with a glass measuring cup than trying to use my cupcake scoop.
6.  Bake cupcakes for approximately 22-24 minutes.
7. Allow to cool completely before you fiddle with them! They will collapse if you pester them too much.

Peppermint Cream Cheese Frosting

• 1/2 cup (1 stick, 8 Tablespoons) butter, at room temperature
• 6 oz. cream cheese, at room temperature (about 3/4 of a regular block of cream cheese)
• 4 cups powdered confectioners sugar
• 1 teaspoon pure peppermint extract
• 1/2 teaspoons pure vanilla extract
• 1 to 3 Tablespoons milk

1. Put the butter in a large mixing bowl and beat until fluffy. Add cream cheese and beat until creamy.
2. Add powdered sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
3. Add vanilla and peppermint extracts
4. Add small amounts of milk until you achieve the desired consistency.
5. Beat until fluffy, about 1 minute.

To make it LOOK like a candy cane (not just taste like one):
 Before filling a large piping bag with frosting, add some red gel food coloring to a small paintbrush, and draw two (vertical) lines with the red dye on the inside of the piping bag. You can also pipe red frosting directly into the creases of the bag (which is what I did). Then carefully fill the piping bag with frosting.  Squeeze some frosting into a bowl until you begin to see the red stripe, then frost the cupcakes using a swirling motion.

White Chocolate Peanut Butter Banana Chocolate Chip Muffins

Dang, that is a mouthful.

But it is an oh-so-delicious mouthful.

It's no secret that I tend to put a little too much on my plate, from time to time. And unfortunately, the things that seem to go by the wayside are all the baking-related endeavors that I have planned for myself.

My sister got me a drunken cupcakes cookbook for my birthday. It has about a million recipes in it that I am dying to try out and report back about. But I haven't had time.

The only real baking that I got around to do this week was out of necessity--I had a mess of bananas taunting me from my fruit basket. When I bought them, I had every intention of eating them. But then better things came along. Baked things, I'm guessing.

So, I had to do something with them. I can't just throw them away. And I'm leaving in... oh, about 20 minutes to head up to the bay area for a week. So, my taste buds and I set out on a mission...

And I bring you the results. The soooo freaking delicious results.

White Chocolate Peanut Butter Banana Chocolate Chip Muffins

Adapted from Allrecipes.com

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup butter or margarine, melted
• 1/2 cup white chocolate (or plain) peanut butter
• 1 1/2 cups mashed ripe banana
• 1/4 cup peanut butter chips
• 1/4 white chocolate chips
• 1/4 chocolate chips

1. Preheat your oven to 350. Line a cupcake pan with liners.
2. Sift together the flour, baking powder and soda and the salt.
3. Cream together the butter and sugar. Add the peanut butter. Add the egg.
4. Fold in the banana.
5. Add the flour mixture.
6. Fold in the chips.
7. Spoon in to muffin cups. Fill 2/3 full. Bake for 20 minutes.
8. Enjoy!

Fantasy

This is pretty much the epitome of how I feel right now. 

99.997 percent of the time, I love my job... And I would rather be at work than anywhere else in the world. But... right now? Not so much.

Can I day dream for a moment?

This is where I want to be right now. In all of it's messy glory.

In my head, I'm at home. In my favorite sweatpants and tie dye sweatshirt (yes, I'm a hippie at heart). I'm in the kitchen. I'm baking. And it's amazing. The oven radiates heat, warming my kitchen and frozen toes (because our heater still doesn't work). The sun filtering in through the leaves of the big tree in our front yard, and creating the perfect sunning spot in our greenhouse window for Daisy.

This is where I am. Only it's way messier and not nearly as friendly or happy looking.

In reality, I'm sitting at my desk at school, trying to avoid having an aneurysm. My car, which is only 3 years old, is having serious issues. It could be the battery. It could be the starter. It could just be breaking up with me. I don't know. And I don't feel like I have time to deal with it. The internet filters at school went haywire, bringing my publications' productivity to a screeching halt. Luckily, a few smartly placed phone calls and a "don't screw with me" attitude got that fixed right quick. The piles of papers on my desk refuse to grade themselves. I just spent my entire prep cleaning my classroom and organizing my cabinets. Because my brain will not function at a capacity that allows me to do anything that is actually productive. My to-do list is literally making me sick to my stomach.

Can't I just go home and bake? Please? I'll bring you cookies tomorrow, if I can call it quits on working today...

Butternut Squash Soup

I'm sorry. I've slacked on posting. I've been busy. Crazy busy.

And it was my birthday. That gets me out of jail free, right?

I feel like I've been apologizing to people a lot lately. The last two and a half weeks or so have been absolutely insane, as far as my schedule has been concerned. Deadlines galore, and a weekend out of town to top it off. Not that I'm complaining. I like my life busy. But... really? It was a little much.

But now I'm home. And refreshed. And ready for this four-day work week followed by another week off. Gosh, being a teacher is tough. Ha. If you only knew.

Best thing about being home? Being able to cook my own food! And to celebrate that amazing freedom, I made the best soup ever on the face of the planet. Honestly, it's that good.

Butternut Squash Soup

adapted from My Aunt Virginia's Recipe

 photo by Jessica Y.

So good with cornbread! (see archives for a recipe!)

1 Butternut Squash (2 lbs. or so)

1 Acorn Squash (1 lb.)

2 Sweet Potatoes

2.5 cubed granny smith apples

3 chopped cloves of garlic

1 chopped white onion

2 chopped red bell pepper

2 T grated Ginger root

2 15 oz. cans chicken broth

4 stalks celery

1 cup half and half

1/4 cup Olive Oil

2 tsp. Lawry's seasoning salt

1 tsp. salt

2 tsp. pepper

2 tsp. onion salt

2 tsp. garlic pepper

2 tsp. ground cumin

2 tsp. smoked paprika

2 tsp. dried basil

 

1. Cut the squash in half and scoop out the seeds. Place it cut side down in a 9x13 baking dish, with about 1/2 cup of water in the bottom. Pierce the sweet potatoes with a fork several times. Place on a cookie sheet. Put the potatoes and squash in the oven at 350 for about an hour and 15 minutes. Remove them and let them cool enough to handle (I did these the day before and just refridgerated them until i was ready to use them).

 

 

2. In a large pot, heat the olive oil. Add the chopped onion, ginger and garlic. Once the onions start to brown, add the apple, squash, celery, potatoes, pepper and seasonings. Add the broth and heat to a boil. Continue to boil for about an hour, stirring occasionally.

 

Feel free to sample your concoction while it is boiling, and add any spices you'd like. You won't screw it up, I promise.

 

3. After the soup boils for a little over an hour, use a food processor to blend the soup until smooth, eliminating all the large chunks.

 

4. Once you have blended the soup, add 1-2 cups of half and half (depending on the consistency that you want), and mix thoroughly. Return to heat and boil for about 10 minutes.

5. Serve with corn bread. Devour.

6. Write me love letters, thanking me for this recipe.

Maple-Sausage Biscuits 'n' Gravy

If your life is anything like mine, you've got a honey-do list that is about a mile long. And a honey who doesn't so much like to "do" when you would like him to.

In my mind, weekends mean chores, catching up on everything I ignored for the week and just, plain and simple, getting things done. Apparently, this is abnormal. Who knew?

But if you want t light a fire under your honey's behind, this is what you do...

And if you know me, you know sausage and big heavy breakfasts are not my thing. But if you know my honey, you know that those things pretty much define his ideal weekend morning.

photo by Jessica Y.

Biscuits, gravy and eggy goodness (or so I've been told).

Maple-Sausage Biscuits and Gravy

1 (12 ounce) package breakfast sausage
2 tablespoons maple syrup
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

1. Place sausage in a large, deep skillet. Drizzle with syrup. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. 

2. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. 

3. Gradually whisk in milk, and cook until thickened. Season with salt and pepper.

4. Stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. 

5. Spoon over warm biscuits and top with an over-easy egg.

6. Taunt your Honey with the plate until he agrees to your "Do" list.

7. Get stuff done! 

Pumpkin Cupcakes with Brown Sugar Buttercream

Have I told the story about the sharks here, yet?

I can't remember, and my brain is fried, so if I have, scroll down through this next part and forget I'm mentioning this again.

My friend Kerri says I'm like a shark. Sharks (according to Kerri... not sure on the actual fact here) can't stop swimming because they'll die... My student teacher brought up a good point here---what happens when they sleep? Anyway, not the point. Sharks are constantly going. They have to keep moving, keep swimming (anyone else hearing Dori right now? Just keep swimming, just keep swimming...). And according to Kerri, I am the human equivalent of a shark. I don't know how NOT to do things. I always have to be busy. Or I die.

Case in point. Finished my Master's in the end of August. Signed up to be on my neighborhood's community council about a week later. Am now the individual in charge of the monthly newsletter. Totally loving it... But somewhat thankful for the flexibility the organization has, as my page design for this first issue left a little bit to be desired.

So, in addition to my gym addiction, my kitchen addiction, my cleaning/organizing addiction, my facebook addiction... I now have a new vice. All things Rolando Park Community Council related, addiction. I layed out a four page, 8.5x11 newsletter and loved every second of it. I am a super nerd.

It was almost as much fun as making these cupcakes. Which people have been begging for the recipe for. And the frosting? To die for. I may have told multiple people today that I want to take a bath in it. Or just wallow in vats of its frothy deliciousness. Amazing.

Pumpkin Cupcakes

photo by Jessica Y,

Pumpkin goodness topped by, quite possibly, the best frosting ever. 

• 1 cup sugar
• 1/2 cup dark brown sugar, packed
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1/2 cup milk
• 3/4 cup pumpkin puree
• 1 stick unsalted butter, softened

1. Combine all of the ingredients (seriously, all of them) in the bowl of your stand mixer. Beat on medium speed for 20 minutes. For real, just walk away for a little bit. Have a diet coke.

2. Once the batter is smooth, spoon into cupcake liners (about 24). Fill them about 2/3 of the way full. You can sprinkle the tops with cinnamon, if you don't plan on frosting them.

3. Bake in preheated 350 degree oven for 20 minutes.

4. Allow to cool (or cheat and put them in the freezer for about 10 minutes like I do).

Brown Sugar and Cinnamon Buttercream

• 1 stick unsalted butter, softened
• 1/4 cup shortening
• 1/3 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon almond extract
• 3 cups powdered sugar (varies based on temperature/humidity)
• 3 tablespoons half and half (varies based on temperature/humidity)

1. Whip together the butter and shortening.

2. Add the almond extract and cinnamon.

3. Add the powdered sugar, brown sugar and half and half until the desired texture is reached (it should be fluffy).

Cheesecake Bars (Mocha & Sweet Potato)

Cheesecake is intimidating. It wants you to think it's all fancy and complicated---like bread. Freaking show offs.

Maybe it's because cheesecake has a whole (delicious) factory dedicated to it that I just assumed it was something fairly complicated.

But surprise! It's not! (Also like bread...)

Last winter, a friend gave me a holiday baking magazine. I instantly zeroed in on the sweet potato cheesecake bar recipe.... But at that point, it was too late in the season for delectable holiday treats with fall flavors. I've been counting down the days and watching the leaves change (sort of... palm trees pretty much look the same all year) to mark the beginning of actual fall in Southern California.

And it's here! I kicked off my seasonal baking last weekend and am now throwing sweet potatoes and squash and pumpkin into everything I can (within reason, of course). These little guys were such a hit that I'm planning on working on a vegan version so that I can share them with ALL of my friends.

I recommend devouring an entire pan and washing them down with a pumpkin spice latte (in a red cup, of course) from Starbucks.

Sweet Potato Cheesecake Bars

photo by Jessica Y.

A dynamic duo of amazingness.

2/3 cup crushed graham crackers
1/2 cup flour
1/2 cup chopped peanuts
1/4 cup sugar
1/2 cup butter, melted
1 8 oz. can of sweet potatoes, drained
4 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon pumpkin pie (or apple pie) spice
1/2 cup sour cream
1 egg
1 tablespoon milk
ground nutmeg

1. Stir together graham cracker, flour, peanuts and 1/4 cup sugar.

2. Add the butter and mix well. Pat into a lightly greased 9x9x2 baking pan.

3. Bake in 350 degree oven for 12 minutes.

4. Beat sweet potatoes in a bowl until smooth. Add cream cheese, 1/3 cup sugar and pumpkin pie spice. Beat until well combined.

5. Add egg and beat until just combined. Stir in sour cream and milk until just blended.

6. Pour over baked crust. Sprinkle with nutmeg.

7. Bake in 350 degree oven for about 20 minutes, or until the center appears set. Cool and cut into bars.

If sweet potato isn't your thing, or you want more cheesecake (because it's delicious), then you must try these as well...

Mocha Almond Cheesecake Bars

1 1/4 cups sifted flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup butter
2 tablespoons instant coffee crystals
1/2 tablespoon almond extract
1 1/2 tablespoons HOT water
8 oz. cream cheese
1 1/4 cups sweetened condensed milk (14 oz. can)
2 eggs

1. Sift together flour, powdered sugar, cocoa and baking soda.

2. Cut in butter until crumbly.

3. Press into the bottom of a 13x9x2 baking pan. Bake in a 350 degree oven for 15 minutes.

4. Dissolve coffee crystals in hot water.

5. Beat cream cheese in a bowl until fluffy.

6. Gradually beat in condensed milk. Add coffee and eggs.

7. Pour over baked crust.

8. Bake in 350 degree oven for 20 minutes or until the middle appears set. Cool and cut into bars.

'Healthy' Cupcakes

I took cupcakes to the gym today.

That has to be some sort of sin.

The two things that I have come to love most, and that take up the majority of my time outside of working, are baking and working out. Not working out in the "pumping iron" sense of things... but Zumba'ing, running, playing volleyball on the beach with some of my favorite ladies, being active type stuff.

When I first started cooking, I was mainly doing it so that I could count calories. I had embarked on a weight loss journey, and I didn't want to FUBAR it by pounding down calories when I didn't realize what I was doing.

Now I've gotten to a point where I just enjoy the process--playing with flavors, trying new things, making things that are so delicious that I don't care what the calorie count is (ok, let's be real... I do care. That's why I go on 5-mile runs before days I know I'll be in the kitchen all day).

I suppose I'm a walking oxymoron... A baker who loves the gym. People who know me always ask if I make healthy cupcakes... I think that's kind of an oxymoron, too. Sure, there are some that are much better for you than others... But let's be real... Anything with frosting? Not calorie-friendly.

As my baking skills have developed, I've learned how certain ingredients work with one another. I've also figured out the science (a little) behind cooking. As someone who chose her major based on which one required the least math and science, I suppose it's somewhat shocking that I love the long equation and science experiment that baking truly is. But I understand it. Not like algebra. Baking tastes good. Math doesn't.

So the really long answer to the fairly simple question, "Do you make healthy cupcakes?" is that it really depends on what your definition of healthy is. Is it going to be a calorie-free, stuff-your-face and lick-your-fingers-clean sort of experience? No. Because there is butter. And sugar. And... FOOD. But do I try and supplement healthy alternatives when I can? Yes.

And the results are here. I've tried two recipes that are on the lower side of the calorie scale... And now you can enjoy them!

Drunk (but healthy!) Carrot Cake

photo by Jessica Y.

Let's talk about the many levels of awesomeness in this photo. 1) clearly, delicious carrot cake cupcakes. 2) I now have some really kickass business cards. 3) That is a six pack carrier that I transformed into a cupcake box. Recycling=winning.

4 eggs

1 cup brown sugar

1 cup white sugar

1/4 cup apple sauce

1/4 cup beer

1/3 cup vegetable oil

8 oz. crushed pineapple, juice drained

3 cups shredded carrots

2 tsp. vanilla

1 tsp. almond extract

2 cups flour

2 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 cup slivered almonds

1. Preheat oven to 350.

2. Mix together all wet ingredients.

3. Whisk together flour, baking soda, baking powder, spices and salt. 

4. Add the eggs to the wet mixture, one at a time.

5. Add the carrots and pineapple to the wet mixture.

6. Add the flour mixture.

7. Fold in almonds. 

8. Scoop in to cupcake liners and bake for 15-17 minutes, until the top of the cupcake springs back when pressed gently. The tops will be very shiny. Let cool for 10 minutes before enjoying.

FROSTING

8 oz cream cheese

1 tablespoon cinnamon

2 tablespoons milk

3.5 cups powdered sugar

1 teaspoon almond extract

1 teaspoon beer

1. Mix together beer, extract, cream cheese and cinnamon.

2. Add powdered sugar. Add milk, as needed, to get desired consistency.

Muffin-Cakes

Adapted from Cupcake Heaven

3/4 lb. butternut squash or pumpkin, peeled and cubed

1 ripe banana

1/2 tsp. vegetable oil

1/2 cup butter

3/4 cub brown sugar

3 Tbs. apple sauce

3 large eggs

1/2 tsp. ground ginger

1 1/2 tsp. cinnamon

1 1/4 cups flour

2 tsp. baking powder

1. Preheat the oven to 375.

2. Toss the squash with the oil. Spread in a single layer on the cookie sheet. Bake in oven for 20-25 minutes, or until softened. Mash into a chunky pulp. Mix in the banana and apple sauce.

3. Reduce the oven to 350.

4. Cream the butter and brown sugar. Add eggs, one at a time. 

5. Sift together spices, flour and baking powder. Add to the butter mixture.

6. Fold in banana/squash/applesauce mixture.

7. Spoon into baking cups. Bake for 17-2 minutes, or until top of cupcake springs back when poked.

These will work well with the frosting above--just omit the beer and almond extract. OR, they are more muffin-like in their texture, so they could work without frosting as well.

Enjoy!

Green Chile and Bacon Corn Bread

There are certain kinds of things that have to be served at just the right time in order for them to maximize on their potential.

There are certain foods that can only really be eaten at certain times of the year to be fully appreciated.

For example, a peppermint mocha from Starbucks? Doesn't taste as good if it is not in the red holiday cup. Sure, you can get it all year... but why? It's not the same.

Another example? Soda from a fountain vs. soda in a can. Totally not the same. And that fountain soda is always ten times more refreshing when someone else has walked across the street to 7-11 to get it for you, then if you cracked open a Diet Coke while sitting on the couch watching Top Model reruns.

I could go on for days... But one of the reasons I am SO EXCITED that it is slowly becoming fall is that I can start baking with my favorite flavors. Squash, sweet potato, pumpkin, carrots... Sure, all things that I could get any time of the year I wanted... But they just don't taste the same when they aren't served during this time of year.

You're going to get bombarded with posts from me featuring some of my favorite fall flavors. I hope that's ok with you.

Let's start small.

Corn Bread.
Now, you might argue that this treat can be served any time, and it's always good. And while that is true, it is what it is served WITH that makes all the difference. Imagine the salty flavor of the bacon, the kick of the chiles and the mildly sweet flavors of corn mingling with the rich flavors of a squash soup. Just close your eyes. Enjoy it.

Now make it happen!

Green Chile and Bacon Corn Bread

 adapted from Food Everyday

photo by Jessica Y.

Layers of flavor and just over all amazingness.

.5 cup unsalted butter, melted
1.5 cups yellow cornmeal
1 cup flour
6 tablespoons sugar
1.5 teaspoons baking powder
1 teaspoon salt
.5 teaspoon baking soda
1 cup buttermilk
3 large eggs
1 can mild green chiles (8 oz. size)
12 pieces bacon, cooked and crumbled (I used turkey bacon)

1. Preheat oven to 400. Butter an eight inch square baking pan.

2. In a big bowl, stir together all dry ingredients.

3. In a smaller bowl, whisk together melted butter, eggs and buttermilk.

4. Add the the buttermilk mixture to the dry mixture. Stir until just combined. Fold in bacon and chiles.

5. Transfer to baking pan. Cook in preheated oven until bread springs back when poked, about 20-25 minutes. Let cool 15 minutes before serving.

Garlic French Bread

I've always been intimidated by bread recipes. They seemed to have all this complicated kneading and rising and special ingredients... and patience. I know my skill set, and I just didn't think I had what it took for bread.

But perhaps it was the stress piling up at school, the desire to prove myself wrong or the simple fact that I am just a bit of a glutton for punishment... I tried bread.

And you know what? I can do it. Without a bread machine (especially since mine met an untimely demise in my move).

And so can you. So easy.

And freaking delicious. So freaking delicious.

Try. Immediately.

Garlic French Bread

adapted from allrecipes.com

1 tablespoon active dry yeast
2 tablespoons white sugar
1 teaspoon salt
3 1/2 cups all-purpose flour
1 cup milk
1 tablespoon distilled white vinegar
1/4 cup water
1/4 cup margarine
1/2 cup minced onion
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon minced parsley
2 tablespoons margarine

 photo by Jessica Y.

Deliciousness swirls through the inside of this amazing (and easy) bread.

1. In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. 
2. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes.
3. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume.
4. Punch down dough and roll into a rectangle shape about 16x8 inches.
5. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll.
6. Place the bread seam side down onto a greased cookie sheet and let rise until doubled in sized.
7. Preheat oven to 400 degrees F (205 degrees C).
8. Bake bread until golden brown about 20 to 30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.

Grape and Quinoa Salad

I've always been a little bit of a control freak. I'm sure that there are psychologists out there would have a hay-day analyzing me, my ways and figured out where along the road in my development my fragile psyche was shattered in such a way that I grapple with controlling everything around me. But I suppose that's another story for another time.

I've slowly learned (and this has taken a LONG time) not to stress over things that I simply cannot control. I can't control the choices that other people make. I can't control diseases, famine, war, really bad traffic accidents... All of these things are out of my hands. And not being able to fix the world around me used to be something that really effected me. Perhaps it's maturity, or reality, setting in, but I'm learning to let go.

My students have doing an amazing job teaching me that it is ok--and that other people are capable, too. Perhaps this lesson is owed, in large part, to my amazing newspaper staff and all the things they have taught me over the past four years. I know that I wouldn't be where I am, both personally and professionally, without them, the things they have taught me, the experiences we have had and the challenges we have over come.

Also as I have gotten older, I think I have become more self aware. I've learned how to hone in on what I am feeling, understand it and reflect on it. One thing that I have realized is that my love for cooking and baking comes from this need for control that I harbor. I CAN control a recipe. I CAN impact the way someone feels with food that I give them (for better or for worse, right?). But the more I've thought about it, the more I've realized that I think I am enamored with my kitchen because of the power it gets me. I can add a tablespoon or a teaspoon, a cup or a quart and make something delicious. I have the power to do that.

Recipes have also taught me to trust. Sometimes, you read something and think, "There is no way in hell that that is going to taste good..." But I usually make myself try it. I would rage that about 90% of the time, my instincts are right. But last week, I had my ego handed to me. I stumbled across a recipe in Ralph's and decided to throw caution (and control) into the wind and give it a try. It sounded like the flavor combinations could be JUST quirky enough to be delicious. But it also promised the possibility that things could go horribly, horribly wrong.

But they did not.

And it was good.

Soooooo good.

Grape and Quinoa Salad

adapted from a Ralph's Recipe Card

1 1/4 cups chicken or vegetable broth
1 cup quinoa
2 cups seedless grapes, halved (I used red and green)
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar, divided
4 oz. feta cheese crumbles (I got the sun dried tomato kind)
1/3 cup dried cranberries
1/3 slivered almonds, chopped
1/4 cup chopped fresh parsley

photo by Jessica Y.

You wouldn't expect these things to be so harmonious... but OMG, SO GOOD!

1. Cook the quinoa in the broth. I used my rice cooker that I've had since my freshman year of college. That thing is both a trooper and a live saver. Thanks Dad, for insisting on that one!

2. Preheat oven to 375. Place grapes in a large bowl and drizzle with one teaspoon of the oil and one tablespoon of the balsamic. Toss to coat. Spread the grapes into a single layer on a cookie sheet (with edges). Bake for 10-12 minutes, stirring once. Remove from oven and let cool.

3. In a large bowl, combine the cooked quinoa, grapes, feta, cranberries, almonds and parsley. In a small bowl, whisk together the remaining oil and vinegar. Drizzle over mixture and toss to coat.

4. Enjoy! Delicious served both hot and cold. Yum!

Farmer's Market Chowder

On Thursday, all the power in all of San Diego County went out. For about 12 hours. It wasn't a disaster. It wasn't scary. It was a heavy-handed reminder that we're lucky. And a little too reliant on our technology.

We read on the porch until it got dark. We melted. We lit candles. We layed in our hammock and looked at the stars. We tried to listen to the radio on our iPhones. We realized we didn't have anything to eat that didn't require cooking.

People had blackout parties. People got to know their neighbors. People were able to assess their disaster preparedness in a fairly low-risk situation. Only a few people looted.

When the power came back on at 3 am on Friday morning, a few things happened.
1) I almost fell off the couch because the fan whirring back to life scared me to death.
2) I thanked the gods in teacher heaven that school had already been cancelled, county-wide.
3) I pledged to make the most of my surprise three day weekend. And then I passed back out.

And now, three days later, the Starbucks down the street is still closed and I have to boil my water before I drink it. BUT I was still able to enjoy my long weekend and make something delicious to share with you!

While waiting for my friend Kerri and I to get ready to hit the town Friday night, Nick came across a soup recipe in one of her Vegetarian Times magazines. We've made a habit of visiting local farmer's markets on the weekends over the past couple months, so Kerri and I decided to use the recipe as an impetus for a Sunday trip to the Hillcrest market. It's always fun to people watch, sample the fresh fruit and buy a few things to get through the week. San Diego has a wealth of market options, which you can check out, but Hillcrest is one of the best ones I've been to.

So we set out on a run to the market and came home weighted down with all kinds of fresh deliciousness to make amazing things with. And Nick got his soup--chowder to be exact. Mission(s) accomplished.

Photo by Jessica Y.

The two miles seemed a lot longer on the way home...

Farmer's Market Chowder

adapted from Vegetarian Times; Recipe by Susie Middleton

4 large ears for corn, kernals removed (save the cobs!)

2 1/2 cups milk

2 cloves garlic, crushed

3 cloves garlic, minced

2 T butter

3 T olive oil, divided

3 cups sliced leeks

1 red onion, diced

2 carrots, sliced

2 cups sweet potatoes, peeled and diced

1/2 lb. green beans, cut into 1/2 inch pieces

4 cups vegetable or chicken stock

3 cups chicken sausage, sliced

2 T fresh cilantro

1/2 tsp smoked paprika

1/3 cup dry sherry

1. I am warning you now... This gets messy. This process took the better part of an afternoon and my kitchen looked like a produce bomb went off.

2. Combine corn kernels, milk and crushed garlic in a saucepan. Run the back of the knife down the cobs to release the milk and pulp into the pan. Then add the cobs to the pan. Bring this mixture to a bowl, stirring occasionally. Remove the pan from the heat and let it steep.

Photo by Jessica Y.

It tastes delicious from step one, I promise.

3. Heat the butter and 1 T of oil in a large pot over medium heat. Add the leeks and cover. Cook for about 15 minutes, stirring occasionally. Add the minced garlic, onions and carrots and the paprika and let simmer for about a minute. Stir in the sherry and cook for another minute or so. Then add your stock and remove the pot from the heat.

 

4. Heat 1 T of oil in a skillet. Add the sweet potatoes and saute until they are brown (this took about 10 minutes). Transfer the potatoes to the big pot. Add the last T of oil to the same skillet. Add the green beans and saute for about three minutes. Transfer the finished beans to a plate.

5. Bring the big pot back to the heat and bring to a boil. Reduce the heat and simmer for about 10 minutes. Add the green beans and cook for another 5 minutes. Add the green beans and chicken sausage. Let cook for another five minutes.

6. Strain the milk and corn mixture. Discard the solid stuff. Stir the milk mixture and cilantro into the big pot of deliciousness. Season with salt and pepper. Bring back to a boil.

7. Serve with warm french bread and enjoy!

Photo by Jessica Y.

Don't worry if your army isn't ready to eat when this is done... 

This soup simmered for about an hour while it waited for the Chargers to finish winning.

Life After...

I can't quite wrap my head around the fact that, ten years ago today, the world that we live in changed forever. There are a number of reasons that this puts me in a quandary...

Really, I don't feel old enough to have a ten-year-long perspective on anything. Sure, I have memories that go back much longer than that, but to have been old enough to really understand something so significant, and to see how it changed the world around me... It's just weird.

Also, I am in such a different place now than I was then. Not only am I physically not living in my parent's house, in a small southern Oregon town, but who I am, what I believe in, what I support, where my life has taken me... It's all so different than what the very naive 16 year old had planned for me.

Finally, I feel guilty. Guilty that I haven't done enough to demonstrate my appreciation for the sacrifices that people made that fateful day. Guilty that I don't take the time to thank our military, our law enforcement, our fire fighters, as much as I should.

I definitely haven't forgotten what happened on September 11, 2001. I remember waking up to my mom watching TV and seeing what was happening on the news. We weren't really sure what to think at that point, didn't know the magnitude of what was happening. I went school, and as the day progressed, things became more and more surreal. I remember sitting in debate class, listening to our policy debators talking about how these events would change the world forever. I remember thinking that these events were going to change the whole world forever. I remember going to journalism and watching the newscasts, marveling at how the reporters were able to keep their composure, even with such chaos unfurling around them.

I DO remember. I was the same age as many of my current students are when this happened. It is insane to me that many of them were barely starting kindergarten and they don't remember the events that took place. They have spent the majority of their lives living in a post-9/11 world. They have spent most of their lives with their country at war overseas and at home because of what happened 10 years ago today. Our world is a different place. Thousands of people in NYC, Washington and abroad have given their lives so that the rest of us can enjoy the freedoms that we have.

I'm thankful. And I won't forget.

Ricotta Stuffed Chicken Parm

School is back in full swing.

I am in denial.

Where did my summer go?

Oh wait... I spent it in the UCSD library and holed up in my sauna of a home office... and at yearbook camp. That's right. Hmph!

With school comes a lot of things... Both good and bad, of course. Early mornings. Fun days with kids. Polka dot dresses. Grown up shoes that pinch my toes.

As I get busier at school, I have less time/energy/motivation to take on complicated (but always delicious) dinner recipes. What does this mean? It means quick and easy meals that still stack up to my standards.

Try this. Immediately. You won't be sorry.

Ricotta Stuffed Chicken Parmesan

adapted from Baking Serendipity

So good you might cry a little when you devour it. 

4 boneless, skinless chicken breasts, pounded thin
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese

1 tbsp milk
1 tbsp dried basil

1 tbsp italian seasoning

1 tsp salt

2 cloves garlic, minced

1/4 cup red onion, diced
1 egg white
1 cup Italian style breadcrumbs
olive oil, to coat the pan
1 jar pasta sauce

1. Get out a little aggression. Pound out the chicken breasts until they are flat and thin. Set aside.

2. In a small bowl, combine the ricotta, 1/4 cup mozzarella, parmesan, milk, onion, garlic, basil, italian seasoning and salt. 

3. Spoon the ricotta mixture into the middle of the flattened breast. Fold up the sides and secure with toothpicks. Three picks does the trick nicely. 

4. Put the egg white in a shallow bowl. Spread the bread crumbs onto a plate.

5. Dip each breast first in the white, then roll in the bread crumbs to coat. 

6. Coat the bottom of a frying pan with oil. 

7. Cook each side of the breast in the pan over medium heat until the breadcrumbs begin to brown.

8. Lightly spray a baking dish with cooking spray and place each browned breast in the dish.

9. Spoon pasta sauce over each of the breasts (you won't need the whole jar). Sprinkle with cheese. Spoon any remaining ricotta ontop of the breasts and sauce.

10. Bake in 375 degree oven for 35-40 minutes, until the chicken is no longer pink in the middle. 

So easy. So delicious. Go ahead, thank me.

Chicken & Avocado Enchiladas

Love is being able to go to the bathroom with the door open.

Love is crying over something stupid (like breaking your Anthropologie measuring spoons) and knowing that the other person won't judge you.

Love is what makes you want to rush home from work everyday, even though you don't have air conditioning and it's 100 degrees in your house and your classroom happens to have a nice arctic chill to it.

Love is that funny feeling that tells you everything is just right, everything is ok and your life is going in the right direction, even though sometimes it feels like nothing is going right, everything is wrong and you have no direction.

There is no denying that the last year has been a rough one. There was a lot of stress, many tears, a few break downs and some major challenges in the last 12 months. But there was also a lot of love, support, compassion and understanding. And for that, I am incredibly lucky.

I'm currently sitting on my porch, folded up like human oragami, in my wicker patio chairs. I'm listening to the tinkling of my windchime, the barking of my neighbor's neglected dog and the constant drum of activity from the corner 7-11. The background reel is the never-ending buzz of cars heading down College Avenue.

And while this year has been hard, it's been a reminder that love really does conquer all. I wouldn't be sitting where I am now, enjoying the breeze, watching my weirdo cat eat ants and thinking about my lecture for tomorrow's photography class without all of the love that I have in my life. Sure, love doesn't buy groceries, or do the laundry or fill your car with gas... But it does give you the motivation, drive and energy to make those things happen for yourself.

With summer drawing to a close and school getting into full swing, I'm realizing just how lucky I am. I wake up everyday excited to go to a job I love. To teach kids things that I am passionate about. And I come home everyday to a man who I love more than anything in the world. And he loves me right back. And our life isn't perfect, and there have been plenty of bumps along the way, but I wouldn't trade it for anything.

And on top of that, I've been able to embrace a hobby that makes me happy. I've been able to hone a skill that I love having. I've been able to share bite-sized bits of cupcake love with so many people. I've been able to experiment with recipes and share my results with... whoever wants to read them. Food is love, and this is all my way of spreading love in whatever ways I can.

I Love You, A Whole enchil-LOT-as

6 flour tortillas

1 can enchilada sauce (red or green... I prefer green)

4 cups chopped chicken

1/2 cup chopped red onion

2 cloves garlic, minced

2 bell peppers, chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chipotle seasoning

1 can refried beans

2 avocados, diced

1 can diced green chiles

1 can sliced olives

3 tablespoons fresh chopped cilantro

2 cups shredded cheddar & jack cheese, divided

1. Heat the oil in a large skillet. Add the chicken and seasonings. Once the chicken begins to cook, add the onions, garlic and peppers. Cook until the vegetables are tender and the chicken is cooked all the way through. Remove from heat.

2. In a large bowl, mix the beans, chiles, avocado, cilantro and olives. Add one cup of the cheese mixture.

3. In another bowl (shallow and wide), empty the enchilada sauce. Dip the one tortilla in the sauce, thoroughly coating it. 

4. Spread a heaping spoonful of the bean mixture in the center of the dipped tortilla. Add two spoonfuls of the chicken/veggie mix. Roll tightly. Place seam-side down in a greased baking dish.

5. Once you roll all the tortillas, pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and any leftover chicken mixture.

6. Cover and bake at 425 for 25-30 minutes. Remove the cover for the last 10 minutes of baking time and sprinkle with any remaining cilantro. Let rest for 10 minutes before serving.

Photo by Jessica Y.

They taste like love. Really, they do.