baked rigatoni with ground turkey, pumpkin & ricotta

As the weather gets cooler, I find myself craving warm, comforting meals. Even better if they come together and bake up in one pan! This baked rigatoni with ground turkey, pumpkin and ricotta makes for a delicious dinner this time of year, and is enjoyed by kids and adults alike! I use ground turkey, but feel free to use beef if you prefer. It can also easily be made vegetarian by omitting the meat entirely! I love the added dose of veggies from the (entire can of) pumpkin, as well as some sneaky zucchini we had from our garden. Just a pinch of ground nutmeg imparts a wonderful depth of flavor- I highly recommend it! And don’t skimp on the cheese, either. We use a mix of whole milk ricotta and shredded mozzarella while baking, and freshly grated parmesan to serve! Top with red pepper flakes for a spicy kick! This can also be made ahead, and is great reheated, or even frozen and defrosted! Did I mention you don’t even have to boil the pasta before cooking? Talk about an easy, satisfying dinner!

Baked Rigatoni with Ground Turkey, Pumpkin & Ricotta:

  • 1 pound ground turkey (or beef)

  • 1 yellow onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 6oz. can tomato paste

  • 15oz. can pumpkin puree

  • 1/4 tsp ground nutmeg

  • 1/2 tsp dried herbs (I like sage, oregano & thyme)

  • 1 large zucchini, cubed or shredded

  • 3 cups vegetable (or beef/chicken) broth

  • 16oz box rigatoni pasta

  • 1 cup ricotta cheese

  • 1 1/2 cups shredded mozzarella cheese

  • red pepper flakes, fresh parmesan cheese, fried sage leaves- optional garnish

Preheat the oven to 400 degrees. In a wide, oven-safe skillet (or casserole dish), brown the ground turkey for a several minutes until no pink remains, seasoning with salt & pepper as it cooks. Remove from pan, and saute the onion and garlic for a few minutes until they start to caramelize, careful not to burn the garlic. Add the turkey back to the pan, as well as the tomato paste, pumpkin puree, ground nutmeg and dried herbs, stirring to combine. Remember to season with salt & pepper at each step, and let the sauce simmer/cook together for a few minutes so that the flavors can develop. Add zucchini or other veggies, if using, until fully mixed together. Then, add the broth and pasta, and stir to combine. Add dollops of the ricotta throughout the pasta, by the large spoonful. Mix some salt & pepper and lemon zest into the ricotta before adding to the pasta if you want to elevate the flavor even more. Sprinkle shredded mozzarella cheese over the top. Cover and cook for about 40 minutes. Then uncover and cook for about 5 more minutes until cheese is bubbly. Let cool, and sprinkle with red pepper flakes. Serve with freshly grated parmesan cheese. Enjoy!

*Adapted from No Boil Pumpkin & Sausage Baked Ziti by Inspiralized.

ooey gooey pumpkin dream bars

I love baking seasonal desserts. This time of year, warmly spiced baked goods packed with pumpkin really just hit the spot, am I right? And yes- I know it’s now December, but fall weather is still upon us here in Cali, so I’m keeping that fall baking spirit alive! Just like my grain-free vanilla cake with pumpkin cream frosting, this tasty treat goes a bit beyond your regular ol’ pumpkin pie, and adds ingredients like cream cheese, chocolate, and coconut to the mix! Let’s just say it takes things to a whole other level ;) These ooey gooey pumpkin dream bars are reminiscent of those decadent seven layer bars everyone loves, but with a festive twist! A buttery graham cracker crust, layered with a rich, cinnamon-spiced pumpkin cheesecake filling, and topped with a generous amount of chocolate chips and toasted coconut? Yes please! Crumbly graham crackers, creamy pumpkin, and melty chocolate are quite the addicting combo, if I do say so myself. 

Pumpkin butter is easy to find in stores these days, but it’s also easy to make if you have an extra can of pumpkin purée lying around. Some toasted nuts would be great in these as well- perhaps crushed up into the crust or sprinkled on top? Pumpkin dream bars are delish served warm or cold, topped with ice cream of course! Happy baking, y’all :)

Ooey Gooey Pumpkin Dream Bars:

Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper and grease with nonstick spray. Pulverize graham crackers in a food processor, or crush in a bag with a rolling pin, until you have a fine crumb mixture. In a large bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the baking dish to create a crust, using the back of a measuring cup to flatten if needed.

In the base of a stand mixer fitted with a whisk (or use a handheld mixer), add the cream cheese and beat until creamy. then beat in the pumpkin butter, pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.

Sprinkle the chocolate chips generously over the top. Bake for about 22-24 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 28-30 minutes, until the coconut is golden, and the center of the bars is still just a bit underdone. If your coconut is toasting too quickly and getting brown, you may cover with foil for the last 10 minutes or so.

Let cool for about 15-20 minutes in the pan, and then use the parchment paper to remove the bars, allowing them to cool completely on a cooling rack before cutting so that they can set. These bake up super well ahead of time, and are equally delicious served warm or cold out of the fridge. Either way, top with ice cream, and extra chocolate chips and coconut. Enjoy!

*Adapted from Pumpkin Gooey Bars by How Sweet Eats.

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grain free vanilla cake with pumpkin cream frosting

I love fall. The weather, the colors, the fashion… The flavors and food! It’s oh so comforting and delicious, and this vanilla cake with pumpkin cream is just that. Pumpkin spice and pumpkin pies are everywhere this time of year, but they can be a bit boring, no? I’m more of a cake than pie person anyway, to be honest… This cake goes a bit beyond your typical pumpkin dessert- moist vanilla cake makes up the base, topped with layers of smooth pumpkin frosting (basically a cream cheese & buttercream hybrid!), and finished with plenty of shredded coconut! Plus, since you can mix up the frosting flavor with whatever fruit you fancy, it’s adaptable for all seasons. Win! This cake is actually grain-free as well, so even those with gluten sensitivities can enjoy a piece. The vanilla really comes through thanks to the use of whole vanilla bean pods, as opposed to just vanilla extract, so don’t skip out if you can get your hands on some! But if you can’t find them, just up the vanilla extract to one tablespoon, and you’ll be fine. It’ll be delicious either way. I think this cake is even better the next day, which is great for all your holiday meals when the kitchen gets busy. Just bake it ahead of time and decorate before serving! I hope you enjoy.

Grain-Free Vanilla Cake:

Pumpkin Cream Frosting:

  • 1/2 cup unsalted butter, room temperature

  • 1/2 cup cream cheese, at room temperature

  • 1/2 cup pumpkin puree

  • 1 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • pinch of salt

  • 4 cups powdered sugar

  • 1-3 tablespoons milk of choice, if needed

Preheat oven to 350F. Line two 9” round cake pans (or three 6” round cake pans) with parchment paper and grease them with butter or nonstick spray, then set aside. In the bowl of a stand mixer (or hand mixer), whip butter, coconut oil and sugar together on high until smooth, then reduce speed and add eggs, one at a time. Reduce speed to low, and add in milk, vanilla bean seeds, and vanilla extract until well mixed. In a separate mixing bowl, combine almond flour, coconut flour, baking powder and sea salt. Use a spatula or fork to get rid of any large lumps. Slowly add flour mixture into wet ingredients in small batches with mixer on low speed until fully incorporated. Careful not to over-mix (it will be thick)! Divide batter into cakes pans, spreading evenly with a spatula. I like to bang the cake pans a couple times on the counter to remove any air bubbles. Bake cakes for about 38-40 minutes, or until a cake tester comes out clean. Allow them to cool for at least 30 minutes in the pans on a cooling rack before flipping them out onto a the rack to cool completely before frosting.

While the cakes cool, make your buttercream frosting. Place softened butter, cream cheese and pumpkin puree in the bowl of a stand mixer with whisk attachment, and whip until creamy. Add vanilla extract, spices, and salt, mixing until combined. Slowly add the powdered sugar and mix on high for a few minutes, until frosting is light and fluffy. If it’s too thick, add milk 1 tbsp at a time, until it gets to desired consistency. You may make this ahead of time, and store in the fridge for a couple days. Just bring to room temperature and re-whip before frosting. To decorate, use a sharp knife to level off the tops of cakes, if needed, then layer on cake stand (or revolving cake stand) and decorate with frosting, as desired. Top with shredded coconut. Slice and enjoy!

*Adapted from Grain Free Vanilla Cake by Everyday Maven.

mini speculoos pumpkin tarts with candied pepitas

I love all things seasonal, and therefore I love all things pumpkin! I will admit, however, that pumpkin pie can be a bit mundane at times.  I love to spruce it up by adding more textures and flavors, both in the crust as well as toppings. Speculoos (aka Biscoff) cookies make for a much more exciting crust than traditional dough in my opinion- I’m obsessed with their spicy flavor! I also prefer a high crust to filling ratio, so it’s not like you’re just eating a bowl of custard. Candied ginger adds a nice zingy complement to the creamy pumpkin filling, and candied pepitas top these babies off with the perfect crunch! By making them in individual tart shells (mine are technically crème brûlée dishes), everyone gets their own mini pie, and you don’t have to worry about the crust crumbling when trying to remove it from the dish. Just grab a spoon and dig in! I got to bake these with one of my fave bloggers, Camille Styles, when she was in town from my home state of Texas. We had such a blast and now I’m super pumped for all things holiday! If you’re still looking for the perfect Thanksgiving dessert, these tarts would be the perfect addition to your dinner table! Be sure to check out the feature on her blog as well! Enjoy :)

Mini Speculoos Pumpkin Tarts with Candied Pepitas:

Crust:

  • 12 oz. Speculoos or Biscoff cookies

  • 1 tbsp brown sugar

  • 1/2 tsp salt   

  • 1/2 cup butter, melted  

Pie: 

  • 1 can pumpkin puree

  • 1/2 cup dark brown sugar, packed

  • 1/4 cup cane sugar

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground allspice

  • 1/4 tsp salt

  • 1 can coconut milk

  • 2 large eggs, at room temperature

  • 1/2 cup candied pepitas (pumpkin seeds), for topping

  • 1/2 cup candied ginger, for topping

  • whipped cream, for serving

Preheat oven to 350°. Process cookies in food processor until fully crumbled. Add coconut oil and pulse until well combined, then spread the mixture evenly among the tart shells, making sure to push some up the sides as well. It should be nice and thick! Place tarts shells on a baking sheet, then bake for about 8 minutes. Set aside to cool. In a saucepan over medium heat, combine pumpkin, both sugars, spices, and salt, and cook for about 5 minutes until thick and smooth. Remove from heat, and add coconut milk and eggs, whisking until fully incorporated. Allow mixture to cool for a few minutes. Pour pumpkin mixture into prepared tart shells. Bake at 350° for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from baking sheet and cool completely on wire rack. Top with candied pepitas and ginger, and serve with whipped cream. Enjoy immediately or chilled.

*To make this dairy-free, sub coconut oil for the butter in the crust, and serve with whipped coconut cream.

All photos by Kristen Kilpatrick for Camille Styles. Check out the feature and recipe on her site as well!

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al fassia

First off, I want to apologize for the photos in this post. The lighting at Al Fassia is pretty dim at night, but the food couldn't be more delicious! For some of the best traditional Moroccan food in Marrakech, I cannot recommend Al Fassia enough. This place, which is located in Gueliz (new city) as opposed to the medina (old city) where we were staying, came highly recommended by numerous people, and I now totally understand why. We hopped in a taxi one evening and ventured out of the medina in search of some tasty, traditional eats, and couldn't have been more pleased with our meal. After seeing a colorful assortment of small plates on many other tables, we decided to start with the selection of fine salads. This consisted of beets, eggplant, carrots, and tomatoes (among others) prepared in various ways, some fresh and marinated, and others cooked down into a dip or spread. Everything was just bursting with flavor, and was the perfect complement to the freshly baked bread. I loved the beautifully hand-painted plates as well! For our entrées, we both chose chicken tagines, which seemed to be somewhat of a specialty here. Mine came with caramelized pumpkin, while my husbands was topped with caramelized onions and raisins. Both came served in their own sauce from the tagine, with a side of simple cous cous to soak up all that juicy goodness! Glory, my mouth is watering just thinking about it all again now! This was a truly memorable meal in Marrakech, one that I hope I get to experience again in the future!

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golda kitchen

Okay, y'all- I'm going to go out on a limb and say I have a new favorite restaurant in Brooklyn. Golda Kitchen is an all-day New American café with the perfect touch of Middle Eastern flavors that serves some seriously tasty breakfast and lunch fare. Local, seasonal ingredients truly shine here, but one of major highlights for me is the beautiful case of freshly baked pastries! There are tons on offer each day, and the flavor combinations are equally unique and delicious. I wanted to try one of each on my recent visit, but managed to narrow it down to a pumpkin olive oil cake with labne frosting and a plum-soaked brioche with pistachios. Glory, were they scrumptious! Our savory dishes didn't disappoint either, and I loved my charred broccoli rabe plate with sweet potato, figs & soft-boiled egg. The sandwiches are pretty impressive as well, as you can see from the photos below. Talk about a mouthful!

Click through the photos to read more about our meal, as I honestly cannot say enough good things about Golda. Really dying to try some of their other goodies as well- how good does hot chocolate with malted tahini marshmallows sound?! Or romanesco & kale moussaka with egg & flax-pinenut streusel?? Or finally, how about persimmon & gingerbread cake with rye flour, whey caramel & labne?! I'm literally obsessed with all these flavor combinations, and cannot wait to go back to Golda again soon!