Happy Halloween!

Already enjoying my favorite Halloween treat...

Pumpkin Bread or Pumpkin Muffins

'Tis the season! For all things pumpkin... 

Whether making pumpkin bread or pumpkin muffins, I find this recipe works wonders for parties and hostess gifts. 

So get cooking!

Ingredients
4 eggs
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 15 ounce can of pumpkin puree

3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon all spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions 
Preheat oven to 350 degrees.

Blend together the eggs, sugar, and oil. Add the water and pumpkin puree and stir until combined.

Mix together dry ingredients, fold into the wet ingredients.

Pour batter into a greased muffin pan or greased bread pan(s).

Bake for 35 (muffins) - 60 minutes (bread pans). Test with a toothpick.

Butternut Squash Ravioli with Brown Butter, Sage, and Pecans

More and more I find myself skimming through the Williams Sonoma catalog these days and in addition to making a wish list of all the cool, new kitchen accessories that I want to get my hands on, I am finding recipe after recipe of great dishes that I want to prepare. And this month was no different.

Starting off, I should warn you in case you didn't know already that I am a sucker for the Fall. I love the change in weather, the cool mornings and warmer afternoons, the break from a sometimes too hot summer, the turning of the leaves, the rustling of them on the streets, the weekend trips to the pumpkin patch or to go apple picking, with donuts and hot cider a must! Obviously I could go on and on...

And the food is certainly no exception. There's mere comfort in just the mention of pumpkin-this, butternut squash-that, sweet potatoes, yams, and all other fall roots. To top it off, these vegetables most commonly pair with some of the most beloved of all kitchen staples - butter, cinnamon spices, and maybe a touch of sugar.

So this weekend after I thumbed through my catalog, we rolled up our sleeves and took a try at this autumnal squash-filled homemade ravioli. It sounded slightly intimidating, and looked too good to be true, but turned out to be fool-proof, delicious, and definitely a keeper for the recipe box.

What You'll Need...

For the filling:
16 ounces butternut squash, peeled, seeded, and cubed
1 Tablespoon Extra Virgin Olive Oil
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
   (or substitute 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, and a pinch of nutmeg)
1/2 teaspoon ground cinnamon
4 oz. goat cheese

For the pasta:
3 eggs
1/2 teaspoon salt
2 cups of all-purpose flour

For the sauce:
1/2 stick of butter
10 sage leaves
1/4 cup chopped pecans
Freshly grated parmesan

What to do...

Directions:
Preheat oven to 400.

Place butternut squash on a baking tray and toss with Olive Oil. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for 30 minutes.

Transfer the butternut squash to a bowl and mash with a fork. Add the pumpkin pie spice and cinnamon and site well to combine. Set aside to cool.

Whisk together the 3 eggs and 1/2 tsp of salt. Using a mixer, gradually add in the 2 cups of flour, little by little, until the dough comes together to form a ball (moist, but not sticky - if sticky add more flour). Knead the dough for 10 minutes on a floured surface, then let the dough rest for 30 minutes.

Divide the dough in half. Starting with the first half, roll the dough out to form a rectangle about 1/8 inch thick.

Moving inch by inch, place 1 tsp of filling onto the dough. Roll out the second half of the dough into the same sized rectangle, and place it on top. Lightly press around each filling to seal. Cut around the fillings to form square raviolis, and then crimp the edges of the ravioli with the back of a fork.

In a medium-sized frying pan, melt the 1/2 stick of butter. Add the sage leaves and cook until crisp, then remove.

Simultaneously, bring salted water to a boil in a medium-sized saucepan. Add the ravioli in small batches and cook for 1-2 minutes. Remove with a slotted spoon and repeat until all of the pasta is cooked.

Gently place the cooked pasta into the melted butter and brown under low heat. Move to a serving platter and garnish the top with the fried sage, 1/4 cup chopped pecans, and grated parmesan.

Deliciously serves 4

Vera Bradley Hot Iron Case

I know it's made for traveling, but I use my hot iron case each and every day! 

It's the perfect storage to keep your grooming drawer organized. And best of all, this specific case is truly made for a hot iron (or curling iron if that's your thing) because it has an interior lining that is heat resistant. So even if the iron is still slightly hot when you put it away, you won't leave the house/hotel/office afraid that you might burn the place down.

I'll admit it - I love it so much, I own three of these...

Photo courtesy of Vera Bradley

Best Mussels in Austin, TX

The best mussels in Austin have to be the Moules Frites at Hopfield's.

Photo taken by Daniel Mora

We've had nothing but great experiences at Hopfield's. From the beautifully cooked eggs at brunch, to a classic French salad or jambon, to the warm and tasty tart, and last but certainly not least, to the entree specials like the house made liver mouse that I haven't tasted something so good since our last trip to Paris.

Hopfield's knows French, but it all comes as no surprise because apparently the owner's mother created all of the recipes for the restaurant and she is from no other than Provence, France. Yep, you can tell. It's French food through and true.

So ATX, if you're looking for a great meal, head over to Hopfield's, order the mussels, and ask for extra bread to soak up all that sauce.

Affogato at Walton's

Starting Wednesday, September 16th, Walton's Fancy and Staple will be offering Affogatos - ice cream served with a side of espresso (and a cookie for dipping!).

My recommendation:

Take the espresso, pour it over the ice cream, spoon a couple of bites into your mouth, allow the rest to melt and then dip with your cookie. Yummm, delicious!

Vera Bradley Sunscreen Organizer

No, Vera Bradley doesn't make something called a "Sunscreen Organizer", but they easily could market it as such. I've been using one of my Vera Bradley Cosmetic Bags to hold all of my sunscreen (lotion, sprays, face sticks, etc.) and it has worked like a charm. Not only is it cute, of course, but it is totally practical with the plastic interior to prevent any accidental spills.

* Image courtesy of Vera Bradley *

Tory Burch Flip Flops

Come summertime, I love my Jack Rogers, but I need something more casual for the pool and the beach. For that, I turn to my trusty Tory Burch flip flops:

* Images courtesy of Tory Burch *

Steak Frites with Peppercorn Sauce

After reading about the sauce feud in the Wall Street journal a few weeks ago, I looked at my husband and said, "We are either going out for steak frites, or making them at home, you're choice." As experimentally fun as it always is, we decided to go with the latter. Challenge accepted.

We've cooked steaks before and homemade fries, but trying to muster a swoon-worthy sauce had my knees quivering. The sauce was going to be the secret to making it a success. But, after much research in French culinary books and Frenchie chef recipes available online, we came up with a sauce that probably wouldn't become a third contender in the sauce battle between l’Entrecôte and Bistro Régent, but it would do the trick for a few Texans looking for their fix. And boy oh boy, was it goooooood.

What you'll need...

4 strip steaks*

2 russert potatoes

3 cups Canola Oil

1 cup whipping cream

1/2 cup white wine

1 Tablespoon sherry wine

2 Tablespoons black peppercorns

1 Tablespoon Butter

2 medium-sized shallots

1 garlic clove

Salt

Pepper

History of the Calzone

Since it's summer (a.k.a. grilling season), we've been experimenting a lot lately with the grill, and seeing as how I am the ultimate pizza lover, my husband has obliged in experimenting with pizza on the grill.

But like with many things in life, one must first encounter much trial and error. So, we've had a few successes, but mostly mishaps, some of which have led to searches for new additions in our cookware, like our recently acquired pizza peel. 

As we've learned over the years, creative kitchen tools can be fabulously life changing, but that is if you know how to use them correctly. And well, we're still mastering the removal of the pizza from the peel without a natural disaster that results in the inevitable reach for the phone for delivery of back-up dinner.

Which gets me to one of our most recently conducted experiments, with our pizza not "peeling" exactly as it should have, thus resulting in a new plan for pizza night - a calzone!

Thankfully my well-mannered and well-spirited husband just gave me a smile and said, "I wonder if that's how the calzone was invented." I laughed, a common sensation around this house, and immediately took to my iPad seeking the history of the calzone.

Turns out the calzone was made in days of old for pizza lovers seeking a fork and knife-less dining option, similar to the sandwich. But jump forward many years and more often than not you're likely to find pizza put to mouth by hand (or fist if you're like my 2-year-old toddler). So what happened to the poor old calzone?!

Well, it obviously lost popularity for its originally intended purpose, but skip ye not my friends! Calzones can be just as delicious, and if stuffed right, sometimes even more so than my first true love, pizza.

Nowadays when I look around I see a total role reversal. I don't know about you, but I eat my pizza with my hands and my calzone with a fork and knife (my more sophisticated counterpart uses utensils for both). How do you 'za and 'zone?!

Sperry Boat Shoes

Great in all sizes!

Liberty in London

Liberty is a historic department store located on Regent Street in the West End shopping district of London.

In 1874, with a £2,000 loan from his future father-in-law, Arthur Lasenby Liberty set up a shop on Regents Street selling ornaments, fabric and artistic household objects from various other countries. Eighteen months later, Mr. Liberty had fully repaid the loan, expanding into more and more space along Regents Street, adding carpets and furniture into his shop.

Becoming one of the most fashionable places to shop in London, Liberty launched an in-house apparel line to challenge the fashions of Paris. With these contemporary in-house designers, the store became associated with the new style of Art Nouveau, referred to in Italy as Stile Liberty, after the store of its origins.

Today’s Liberty is housed in a Tudor revival building. It was in 1924 that this new store was constructed from the timbers of two ships. The department store was planned around three wells that formed the main focus of the building. Each of these wells was surrounded by smaller rooms to create a homey feel. Many of the rooms had fireplaces, which still exist today. The wells created a platform to drape exotic rugs and quilts, with side rooms for the display of smaller items.

Arthur Lasenby Liberty died in 1917, seven years before the completion of today’s majestic Liberty home, but his name will live on forever as one of the most prestigious stores in London. Stop by, if only just to browse the multiple floors of clothing and home goods, and the design of the building itself.