Pumpkin Caramel Thumbprint Cookies

October 27, 2015 § Leave a comment

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To me, it isn’t fall without some pumpkin-filled treats. Once October hits, you know you can expect to see pumpkin in anything and everything, ranging from lattes, waffles, ravioli, and chili. So when I studied abroad in Sydney last fall, it was quite a shock to discover that pumpkin was not a strictly fall food and Aussies are not as obsessed with the bright orange gourd compared to their American counterparts. For Aussies, pumpkins were simply another delicious year-round squash that could usually be found roasted in leafy green or couscous salads and other savory dishes.

Much to my dismay, neither canned pumpkin puree nor whole pumpkins existed in their grocery stores so I was deprived of quintessential fall baking, which was torturous when I saw so many amazing new pumpkin recipes I wanted to try, including these brilliant thumbprint cookies from Joy the Baker. Less you get the wrong idea, let me say that I wouldn’t trade my experience in Aus for a pumpkin spice latte! Besides, the coffee and brunch scene in Sydney was so on point.

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With all that said, I am back in the States where I can, and am highly encouraged to, celebrate fall with pumpkin goodies. I’ve been waiting a year to make these cookies and I am so glad I finally got the chance because they’re so delicious! They literally taste like mini pumpkin pies with the buttery, tender cookie paired with a creamy pumpkin caramel filling.

They are perfectly bite-size, which makes it very easy to pop three of them in your mouth before realizing it (not that I know from personal experience). I challenge you to only eat one. If you succeed, kudos to you for having more self-control than me. DSC_0028DSC_0015 « Read the rest of this entry »

Roasted Butternut Squash Soup with Sage-Gruyere Crostini

October 16, 2015 § Leave a comment

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I absolutely love the colors of fall and watching the leaves change to dark red, rich oranges, and bright yellows. I could sit outside for hours just staring at the trees and breathing in the crisp autumn air. I am definitely the kind of person who loves having all four seasons, especially fall.

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This roasted butternut squash soup is now my go-to autumn dish to make.The butternut squash turns it a beautifully saturated orange hue that reminds me of the leaves outside. The soup melds the flavors of butternut squash, tart apples, and sage so it’s basically autumn in a bowl! And why stop there when you can top it with a slice of toasted baguette (re: as many as your heart desires) with chopped sage and melty gruyere cheese?DSC_1257DSC_1251

And fortunately, this soup is so easy to put together and is perfect for leftovers. Most of the time spent making this soup is waiting for the butternut squash to roast in the oven, which gave me just enough time to put my laundry in the washing machine and transfer it to the dryer. I love when I can be efficient and multi-task! And then once the squash is roasted, the soup comes together so quickly that you’ll be asking for seconds before you know it. « Read the rest of this entry »

Dirty Chai Cinnamon Rolls

October 9, 2015 § 1 Comment

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I think since Baltimore has had a few warm and sunny days recently, a celebration is appropriate, especially after dealing with almost a whole week of frigid rain before this. So in honor of this warmer weather, I’m holding off on inundating you with all the fall-inspired foods (get excited for an easy and delicious soup recipe coming soon!) and sharing these Dirty Chai Cinnamon Rolls instead!DSC_0990

Breakfast is arguably the most important meal of the day so I take it very seriously. These cinnamon buns are the epitome of dessert for breakfast. I mean it has caffeine in it so it must be a breakfast food, am I right? The fact that it has chai, espresso, cinnamon, and brown sugar all wrapped up in a cute swirly treat makes waking up early well worth it. Now that’s what I call being efficient. DSC_0999

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