ooey gooey pumpkin dream bars

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:

ooey gooey pumpkin dream bars- baking ingredients

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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classic fudge brownies

There is not much better than a super rich and decadent brownie. I prefer mine with a chewy, fudgy, almost-raw batter consistency as opposed to one that is cake-like, and I’m happy to say these fit the bill perfectly. Use high quality chocolate, like Guittard, Valrhona, or Ghirardelli, if possible. One tip for making sure your brownies get that beautiful, shiny, and crackly top- whisk the sugars into the warm, melted chocolate mixture. This allows the sugar to rise to the top while baking, and creates the perfect crackly top over a deliciously fudgy interior. Also, you’ll notice I use no leavener (baking soda or powder) in this recipe. Most fudgy brownies don’t need it, but if you prefer a slightly airier, cakey brownie, then you can add 1/4 tsp of baking soda. These are a classic staple in my household, and I love whipping up a batch whenever the chocolate craving hits!

Classic Fudge Brownies:

Preheat the oven to 350° F. Line a 9-inch square pan with parchment paper, allowing for extra to come up over the sides. Nonstick spray (or butter) both the pan and the parchment paper.

In a saucepan, melt the butter with both chocolates over low heat, stirring occasionally. Remove from the heat, whisk in both sugars until dissolved and mixture is grainy. Add in eggs, vanilla and coffee (if using), whisking until frothy. Fold in flour, cocoa powder, and salt until just combined. Lastly, add any mix-ins, if desired. 

Pour the batter into the prepared pan and smooth the surface. Sprinkle extra salt over the batter. Bake for about 30 minutes, until the edges are set but the center is still a bit soft. You may test with a cake tester, and be careful not to overbake! Lift the brownies from the pan using the loose ends of parchment paper, and allow to cool completely. Cut the brownies into squares and enjoy! Store in an air-tight container at room temperature or in the refrigerator. Makes 9 large brownies.

*Adapted from Chewy Fudge Brownies by NYT Cooking, Extra Nutty Dark Chocolate Fudge Brownies by Joy the Baker, and Ultimate Brownies by Handle the Heat.

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christopher's kitchen

Immediately before the pandemic hit, I got to travel to Jupiter, Florida for my best friend’s wedding. The weekend was truly memorable for so many reasons- from the beautiful venue to the delicious food to the gorgeous bride- and I’m happy to say the trip ended on a tasty note as well! On our way back to the airport, a group of us stopped by Christopher’s Kitchen in Palm Beach for a healthy, vegan meal. After a night of drinking (and perhaps more than one piece of cake), it felt good to flood my body with so many healthy ingredients. The pad thai and thai wrap were fresh and flavorful- I really loved the almond sauce for a unique take on the more typical peanut. But the sushi really stole the show- avocado, kale, almond ginger paté, cucumber, mango, red pepper, collard green, sprouts, all topped with almond crunchies!? Yum!

Of course we couldn’t pass on dessert, so we got a little sampling of their homemade chocolates and cookies to finish the meal on a sweet note. I love all the vibrant colors in these photos- such a great depiction of all the vitamins, minerals and nutrients you get from eating fresh, plant-based food. Christopher’s Kitchen was the last restaurant I dined at before the pandemic caused us all to stay home. I feel lucky that it was such a tasty, yet healthy experience, and I look forward to returning, hopefully sooner than later!

lappert's hawaii ice cream & coffee

My husband and I just got back from a lovely little Hawaiian getaway. We visited the island of Kauai, and it was magical in so many ways. From the hikes to the beaches to the food, we were blown away and really had the best time. Following very true to form, I had researched several sweet spots before our trip, and discovered a plethora of ice cream, shave ice, and açaí bowl options. Sounds like heaven to me! One place that looked super legit was Lappert’s Hawaii Ice Cream & Coffee. I noted multiple locations on the island, and quickly planned our visit. Upon arrival to the shop, the delicious smell of freshly made waffle cones drifted over us, and we knew we made a good choice. Lappert’s makes a bunch of unique flavors using local ingredients and mix-ins, like Kauai Pie (Kona coffee ice cream, Hawaiian macadamia nuts, shredded toasted coconut & dark chocolate fudge) and Caramel Coconut Macadamia Nut (bourbon vanilla ice cream, toasted coconut, Hawaiian macadamia nuts & caramel swirl). Wow, just reading that again makes my mouth drool. How good does that sound? Several flavors tempted us, and tried our fair share, but I went with the two mentioned above, and they did not disappoint. Yum! Lappert’s opens early in the morning, as they also serve fresh, daily-roasted local coffee, so feel free to stop in for your java fix as well! However, I wouldn’t judge you if you decided on ice cream for breakfast, instead! Those flavors are hard to deny! Here’s to hoping Lappert’s opens a shop in Cali soon!

republic of booza

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I'm all about a new ice cream shop opening in my neighborhood, especially in the summertime! I'd been excited to try Republic of Booza ever since I first saw the signage go up a block from my apartment (dangerously close??) in Brooklyn. While you may assume Republic of Booza serves good 'ol classic ice cream, the decadent, frozen treat here is technically called booza! What the heck is booza? I had the same question. The 'original' ice cream, known for its elastic texture and resistance to melting, was developed about 500 years ago in the eastern pocket of the Mediterranean, and is super common in Lebanon and Turkey. This denser, slightly chewier cousin to ice cream gets its texture thanks to two key ingredients: sahlab, or ground orchid root, and mastic, a resin found in the bark of a tree exclusive to the Greek isles. The result is a truly creamy, flavor-packed dessert, with zero air pockets to be found. The owners like to think of it as "gelato on steroids", and I couldn't agree more. Republic of Booza offers traditional Middle Eastern flavors, like qashta (candied cream) and tahini mint chip, as well as American classics likes salted oreo and chocolate, and even some globally inspired takes like horchata de chufa and red miso! I highly recommend stopping by the Williamsburg store, and trying it out for yourself. Just look how pumped my husband is in the above photo- like a kid in a candy store ;) You may even get lucky enough to watch the spectacle of the booza being made, which involves the confectioner crushing the booza with a three foot wooden pestle and then stretching it with his or her hands! You don't see that at many other ice cream parlors!

peanut butter banana chocolate chip muffins

Not many things go together better than peanut butter, bananas, and chocolate. These muffins are the perfect combination of all three, and I love how easy they are to whip up. Because of the (mostly) healthy ingredients, they make for a tasty breakfast, sliced and served with an extra smear of peanut butter and sliced bananas. Or if you'd rather make them a bit more naughty, throw in some extra chocolate and peanut butter chips for good measure ;) I chose to bake these in a pretty rose-shaped muffin tin, but a regular muffin pan will work just fine. Whichever route you take, these muffins are sure to hit the spot. I hope you enjoy!

Peanut Butter Banana Chocolate Chip Muffins:

  • 1 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 1/2 cups old-fashioned oats

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp kosher salt

  • 3 ripe bananas, mashed (about 1 cup)

  • 1/2 cup light brown sugar

  • 1/4 cup honey

  • 1 large egg

  • 1/2 cup natural peanut butter

  • 1/4 cup plain greek yogurt

  • 1 tsp pure vanilla extract

  • 1/2 cup semi-sweet chocolate chips (optional)

  • 1/2 cup peanut butter chips (optional)

Preheat oven to 350 degrees. Spray a standard 12-cup muffin tin (or rose-shaped one!) with nonstick spray, and line with cupcake liners if desired. In a medium bowl, sift together both flours, oats, baking powder, baking soda, and salt. In a separate bowl, stir together bananas, brown sugar, honey, egg, peanut butter, greek yogurt, and vanilla extract. Mix wet ingredients into dry ingredients until just combined. Then fold in chocolate and peanut butter chips, if desired. Divide batter evenly between prepared cups, adding about 1/4 cup to each. Bake until a cake tester comes out clean, about 20-24 minutes. Cool in pans 5 minutes, then move muffins to wire rack to cool completely. Enjoy!

*For a vegan version, sub coconut yogurt or applesauce for greek yogurt, and flax "egg" for egg.

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