Pumpkin Pie

The day is finally here my friends. A day of family, friends, giving thanks, slaughtering an entire civilization and most importantly: FOOD! And what better way to celebrate our gluttony than filling our insatiable bellies with good ol’ pumpkin pie?!  (more…)

Sparkling Cran-Apple Cider

T Minus one week until the best holiday of the year is upon us. Thanksgiving, lets be honest isn’t really about giving thanks, rather, it’s about food and how much you can stuff into your body before you feel nauseas and ultimately have to nap it off. Gluttony at its finest, and you know what? Im okay with that. In fact, I’m more than okay, I love it. An entire day celebrating food is like heaven for me. (more…)

Brown Fried Rice

Do you ever have those weeks days where you have nothing to eat, but just don’t want to leave your house for food? Me too. All. Of. The. Time. This recipe is a product of one such day. A day where I constantly open the fridge, as if by some miracle it will be fully stocked the second or tenth time around.  (more…)


Maple Candied Bacon

I always figured that if I ended up single and alone I would become a mountain woman in the hills of Vermont, never shave my legs and own a maple syrup farm. Whoever is reading this probably thinks I’m joking, but I kid you not, it’s the truth! Maple syrup is so freaking delicious, I could pull an Elf and slather it on my sad, cold, leftover spaghetti and eat it for breakfast. But what is (almost) equally as good as maple syrup? You guessed it: BACON. Hold the phone, what is even better than maple syrup and bacon? Yep, you guessed it again: Maple Candied Bacon. Boom. (more…)


Chicken Stock

I used to be a boxed chicken broth gal, solely for the convenience factor. Grab a couple of boxes, whip up some soup and boom! dinner’s done. But no more! I have discovered the flavorful glory of homemade chicken stock. The nutrients, the tastiness, the color! How could I ever go back to boxed chicken broth? Like I said, used to be.stock2stock6 stock7

Chicken stock at home is literally the easiest thing I have ever made aside from cereal. Grab one of those juicy organic rotisserie chickens from your local store (in my case: Metropolitan Market), eat it, use the leftovers for stock. Easy as pie. Not only is homemade stock laced with pertinent minerals our bodies crave, it also makes the perfect amount for a big pot of mouthwatering soup. With cold and flu season upon us, homemade stock is the way to go!stock8 stock 1 stock5

Chicken Stock

1 rotisserie chicken carcass, plus any left over scraps
1 cup carrots, chopped
2-3 celery stalks, chopped
1 medium yellow onion, chopped
4 crushed garlic cloves
1 teaspoon pepper
1 teaspoon salt
1 bay leaf
2 tablespoons of vinegar (I’ve used apple cider and balsamic)
8ish cups of water

Place the chicken carcass and scraps in a crock pot. Add in the veggies, salt and pepper, bay leaf and vinegar. Pour enough water into the crock pot to completely cover the ingredients.

Cook on low for 24 hours.

When ready, strain the stock and discard the solids. Use right away for some seriously delicious soup or store in the fridge for up to 3 days.

Original recipe here.

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I used to be a snickerdoodle hater. That was back when I was young and naive. Now, I can fully appreciate the simplicity of cinnamon and sugar. You see, when I was a kid, I was completely obsessed with loved cookies and why would I want to eat a boring snickerdoodle when I could have chocolate chips instead?! Pretty logical thinking, right? Right. But, alas! In my ripe old age of 24 I have come to love the uncomplicated, straightforward flavors of the snickerdoodle cookie.s7 s4

Even though some may attribute snickerdoodles to more of a Christmas cookie than anything else, they always remind me of fall. Maybe it’s the cinnamon scent that permeates my kitchen hours after they’ve finished baking and been ravenously consumed or maybe it’s because I was watching Practical Magic when I scooped those tasty little balls of heaven. Either way, they are the perfect cookie to get into the fall spirit.s1 s2


1 cup butter, softened
3/4 cup cane sugar
1/2 cup brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon salt

1/4 cup cane sugar
1 tablespoon cinnamon

Preheat oven to 350 and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until combined. Scrape the bowl down, switch the speed to low and add the eggs and vanilla.

In a medium bowl, mix and sift together the flour, baking soda, cream of tartar and salt. Add the dry ingredients to the wet and mix until just combined. Scraping the bowl as needed.

In a small bowl, mix together the remaining cinnamon and sugar. Scoop out the dough with a cookie scoop or spoon and shape into balls. Roll the dough balls in the cinnamon-sugar and distribute evenly onto prepared sheet pan.

Bake for about 10 minutes, of until the edges are a light golden color. Enjoy with a huge glass of milk and a cheesy Halloween movie.s3 s5


Spinach and Potato Frittata

Pinterest is a wonderful thing, I owe a ton of my recipes to the faithful women of Pinterest slaving away in their kitchens day after day (not unlike myself). Sometimes I come across a recipe that is so perfect, so easy and turns out exactly like the photoshopped picture that I rejoice! Other times, not so much.egg7 egg6

While thumb scrolling my way through recipe boards one fateful day, I stumbled upon quite a few recipes titled “crustless quiche.” Now, crustless quiche does have a nice ring to it, but sadly, ladies of Pinterest, a crustless quiche already has a name and it’s called a frittata.egg1 egg2

Spinach and Potato Frittata

8 eggs (preferably free range)
1/2 cup half & half
1/3 cup ricotta cheese
1/2 cup yellow onion, diced
4-5 baby russet potatoes, thinly sliced
2 cups baby spinach
salt and pepper
olive oil

Preheat oven to 350; grease a 2 quart baking dish with olive oil and set aside.

In a medium bowl, gently whisk together the eggs, half & half and ricotta cheese. Do not over mix the eggs as it will cause the frittata to puff up in the oven.

In a large skillet, heat olive oil over medium heat and add the onions; cook for about 3 minutes, then add the potato slices and salt and pepper, stirring frequently until the potatoes are soft and the onions are fragrant and translucent.

Add the potato and onion mix to the prepared baking dish, throw in the spinach  and pour the egg mixture on top. Bake until cooked through and the center of the frittata no longer jiggles when shook, about 30-45 minutes.

Enjoy for breakfast or lunch!egg5 egg4


Classic French Bread

I have always loved bread. As a kid I would eat plain bread and butter as a snack because it was just that good, but when I grew up and when to pastry school, I discovered something so much better: real bread. Im talking fresh baked, 4 ingredients bread. Not that artificial, chemical laden crap they sell in stores.bread4bread3

Making bread from scratch can seem like a daunting task, but rest assured, it’s really not! If you’ve never made bread at home before, try it! It is so easy, all it takes is a little bit of patience, but man is it worth it. This recipe is adapted from the great Julia Child, so you know it’s good!bread1 bread2

Classic French Bread

3 1/3 cups bread flour (you can use all purpose, but bread flour is the way to go!)
2 1/4 teaspoon (1 packet) instant active dry yeast
2 1/4 teaspoon salt
1 1/2 cups warm water (110-120 degrees)

In the bowl of a stand mixer, whisk together the flour, yeast and salt. Attach the paddle and, on low speed, add the water. Mix until a tacky dough forms, then switch to the dough hook attachment. Mix the dough on medium speed (to kneed it) until a window forms, about 5 minutes. You may need to add more flour if the dough is too sticky (I ended up adding a little over 1/4 cup extra); you want the dough to be smooth and slightly sticky.

Turn the dough out onto a floured surface and let rest for a couple of minutes while you wash and dry the mixing bowl. Return the dough to the bowl, cover with plastic wrap or a clean towel and let the dough rise at room temp until it has doubled in size, 2-3 hours.

Using a bowl scraper or spatula, scrape the dough away from the sides of the bowl to deflate it. Cover and let rest again until doubled in size, about 1 1/2-2 hours.

When dough is ready,  preheat oven to 400 degrees and place a hotel pan or baking dish on the lower rack of the oven and a baking stone on the middle rack.

Turn the dough onto a floured surface and cut into desired amount of pieces, I made two larger loaves. Shape loaves as desired and place, seam side down, onto floured parchment paper. Let dough rest until not quite doubled in size, about 30 minutes.

Slash the top of the dough with a knife so the gases produced while baking can escape. Place the bread on the baking stone with the parchment paper. Add water to the hotel pan to create steam (the steam is what makes the top of the bread crunchy). Half way through baking, remove the parchment paper from under the bread.

Bake until the internal temperature of the bread is 180-190 degrees. Serve with soup or just eat an entire loaf like I did!bread5


Pumpkin Cream Cheese Muffins

The weather has cooled off quite a bit up here in the emerald city, but it never feels quite like fall to me until I’ve had my first obligatory pumpkin flavored treat. Every year it’s different, sometimes in a PSL, other times it’s a pie, but this year I chose pumpkin cream cheese muffins.muffins4 muffins1

Those little beauties were the perfect way to kick off fall in the Shaver household, even though they didn’t even last a full 24 hours before being completely devoured. This recipe is so quick and easy, there’s really no reason not to make them, so get baking!muffins3 muffins5

Pumpkin Cream Cheese Muffins

3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups raw cane sugar
1 (15 ounce) can pumpkin puree
1 cup oil of choice (I used olive)

8 ounces whipped cream cheese, room temp
1 cup powdered sugar

Cinnamon sugar for topping

Preheat oven to 350 and pray two muffin tins with cooking spray.

In a medium bowl, whisk together the flour, spices, baking soda and salt. In a large bowl, whisk together the eggs, sugar, pumpkin and oil. Using a spatula, add the dry ingredients to the wet and mix until just combined.

Using an ice cream scoop or a 1/4 cup measuring cup, evenly distribute the muffin batter (the muffin tins should be filled 3/4 of the way full).

For the filling, mix together the cream cheese and powdered sugar (by hand or with a mixer) until evenly combined. Transfer filling into a plastic piping bag (or a cloth bag with a round tip) and squeeze about 1-2 tablespoons into the muffin batter.

Sprinkle cinnamon sugar onto the top of each muffin and bake for about 20 minutes, or until a toothpick comes out clean when poked.

Pairs well with coffee and Hocus Pocus.muffins


Chicken Enchiladas

Growing up in California, Mexican food is a staple in my diet. I could eat Mexican food everyday and be perfectly happy about it, especially enchiladas. There’s just something about the simplicity of them, but the best part, hands down, is definitely the sauce! Oh the sauce, with its subtle spice and bold flavor, I could spoon feed it to myself…maybe with some guac.enchiladasenchiladas1enchiladas3While perusing pinterest, as one does, and combing through recipe after recipe, I came across one of the best enchilada sauce recipes ever. If you take anything at all away from this post, take the sauce! Take it I say!enchiladas7
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Chicken Enchiladas

2 tablespoons oil of your choice (I used olive)
2 tablespoons flour of your choice (corn flour is great for a gluten free option)
4 tablespoons hot mexican chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken stock

8-10 tortillas of your choice (I used flour in the photos, but I prefer/recommend corn!)
1 batch enchilada sauce (above)
Mexican shredded cheese, about 3 cups
1 (15.5 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
1 small yellow or white onion, diced
2 tablespoons oil
1.5 pounds chicken, cooked and shredded
Salt and pepper
Fresh cilantro

Start by making your enchilada sauce: heat oil in a sauce pan over medium/high heat. Add the flour and whisk continuously for 1 minute. Add in the remaining seasonings and whisk again for one more minute. Slowly pour in the chicken stock and let simmer for 10-15 minutes, or until the sauce thickens slightly. Set aside.

Preheat your oven to 350.

Heat the oil in a sauce pan over medium heat and add the onions. Cook for 2-3 minutes then add the green chiles and salt and pepper. When onions begin to caramelize, add in the shredded chicken and cook 2 more minutes. Remove from heat and set aside.

Assemble the enchiladas by creating an assembly line: tortillas, enchilada sauce, beans, chicken mixture, cheese. Roll up the tortillas and place in a greased 9×13 baking dish. Top the enchiladas with the remaining sauce and cheese, place in oven and bake for 20 minutes.

Top with fresh cilantro and enjoy!

enchiladas9enchiladas2original recipe here