My Favorite Fall Recipes Roundup.

Eyes aren't even open. But that scent. An early morning waft of warm cinnamon, meandering with hints of tart apple and dancing in aroma land with roasty pumpkin. So roasty. That steamy earthy bid, "Good morning, Kristen! You made me!" That's what I woke up to this morning.


It's my pumpkin apple butter, crockpotting happily for me.


Truth be told, cooking and baking in Autumn is my favorite. It's just the best time of year to create something warm and hearty and savory. Something to be shared. Something to bite into and experience that sense of, "yessssss." I mean, Christmas cookies are fun to bake, don't get me wrong. But don't you always feel so busy at Christmastime? I don't like being rushed when I create. Which is why I love cooking and baking in the fall. You sort of just lazily slide into it. I like that.

I love that.

I love that pumpkin apple butter. It's kind of making me swoon.

My new kitchen has been hard at work lately. I've been making bread, stew, tangine, BUTTER, and a whole bunch of other odds and ends. I like to test things really well before I share them here on the blog. I don't want to share the "okay", I want to share the things that I would earnestly go back and make over and over again. Things that I would consider seasonal staples. So here you are, my friends! Only my very favorite - the fall recipes I make over and over again.

My Grandma Soup - Literally, my grandmother's recipe. I never knew her, but when I make this soup, I feel more connected to who she was. I know that sounds soooooo weird and cheesy. But I don't care. Make a pot of this soup and you will immediately feel all heirloom-y and laced with some kind of kitchen legacy. I promise it.

Goat Cheese & Pistachio-Stuffed Bacon Wrapped Dates - Run, don't walk, to the nearest store and pick up these EASY four ingredients. And you will be the appetizer queen of whatever fall festival party you're attending this weekend.

Lemon & Olive Chicken - Inspired by Gwyneth Paltrow's recipe in It's All Good (which I whole-heartedly recommend), we literally make this recipe at least once a month. It's so delicious and a super clean, healthy meal.

Turkey & Kale Chili - My new strategy with Everett is tell him that everything is Chili. Because once he ate this chili, he never wanted anything else. And again, super healthy and hearty! Great for when a zillion guys are coming over to your house for a football game. Or when you live with a zillion guys who EAT.

Pumpkin & Cream Tartlets - I have made these everything Thanksgiving for about 8 years now. They're my non-pie contribution to the Thanksgiving dessert table and they. Are. BAD. So bad, in fact, that you can just pass the tray to me. The whole tray. K thanks.

Pumpkin Beer Bread - Ate a loaf of this last night. Can't even talk about it. SO GOOD I COULD CRY. Wait, is it weird to talk about your own cooking like this? Am I inappropriate? Don't got time to care. MUST MAKE MORE BREAD.

Banana Oat & Date Muffins - Again, a healthy take on a warm morning muffin. Make ahead and freeze, then take out when you want them and heat up in the toaster oven. Instant, healthy, hot breakfast!

Maple Glazed Pumpkin Oatmeal Cookies - These are like cookie pie. Or pie cookies. Or something. I created this cookie in partnership with Epicurious last year and I am still so proud of this one. I MADE THIS TASTE. Try it! You are sure to love it.

I bet you're wondering where that a fore-mentioned pumpkin butter recipe is, huh? Muahahhahaa. Check back here next week friends. I've got a wedding to attend this weekend. MY SISTER'S!!!!!!!

Happy Friday to you! And happy Halloween weekend! xox.

TASTE: Pumpkin & Cream Tartlets

Pumpkin & Cream Tartlets.

Happy Thanksgiving week! I'm sure your home is buzzing with holiday plans, presents stealthily hidden into musty closets waiting to be wrapped, kitchen working overtime pumping all kinds of toasty delicious aromas throughout the house. This is the beginning of the most wonderful time of year!

I wanted to share with you my favorite holiday dessert. I've made it every year for Thanksgiving at my parent's house, but I love it so much that I continue to make it for festive gatherings through New Years - who says pumpkin is only for Thanksgiving? That's just crazy talk. These tartlets are perfect for keeping that sweet tooth in check, because they are bite-sized bits of decadence. And seriously, seriously easy to create. They have a creamier, lighter flavor and texture than regular pumpkin pie, which provides that much-needed refreshing twist on the whole pumpkin-at-Thanksgiving thing. My personal secret is that I like to use a Ziploc bag to pipe everything beautifully into the tarts, because it makes them seem fancy. But if you need really delicious recipe and you're short on time, you can easily spoon them into the little filo dough cups and experience the same rich taste. This would be a great addition to any dessert buffet because they are just so pretty and dainty. And for real, TASTY.


- 1 can organic pumpkin (I like this Trader Joes version)

- 3 packages frozen mini filo cups (You can find these in the frozen section next to the puff pastry, 3 packages makes 45 tartlets)

- 1 3.4-oz. package of instant cheesecake pudding (I use this Jello version

- haven't been able to find a good replacement for this... yet)

- 1.5 cups heavy whipping cream (divided)

- 4 tbsp. Sugar in the Raw

- 1 tsp. pumpkin pie spice

// Isn't this mixer a beaut? It's my mom's, but I'm hoping Santa brings me one this Christmas... //


1. Place a metal mixing bowl and metal mixing whisk in the freezer for 15 minutes.

2. Pull frozen mini filo dough shells out of the freezer to thaw while preparing the filling.

3. Once 15 minutes has passed, place the 1.5 cups of heavy cream and 4 tbsp. sugar in the mixing bowl. Mix on medium-high until soft peaks form (this could take 3-5 minutes).

4. Divide the fresh whipped cream in half by scooping half of the cream into another bowl (set one portion aside for later.) Add to one bowl of fresh whipped cream: the can of pumpkin, package of instant cheesecake and pumpkin pie spice. Mix until combined and smooth.

5. Scoop mixture into a piping bag (or in my case, a large ziplock bag with a corner cut) and pipe into the individual filo cups. Top with the remaining fresh whipped cream (I also like to pipe it on top) and a sprinkle of pumpkin pie spice. Voila!

Happy Thanksgiving. 

Let me know if you decide to add these to your Thanksgiving dessert line up this year! Would love to know how it worked out! And I especially wish you a week chock-full of indulgent treats, delicious fireside chats and most of all, ridiculous amounts of family time. Happy Thanksgiving, folks!