Dessert: Danielle's Pumpkin Cookies

there is something about fall in NYC that makes every day seem so refreshing - we drag out our fall sweaters from under the bed, and hibernate our warm weather clothes. once the leaves start changing we throw on a chunky sweater and walk through central park (coffee in hand), or if you are like me you get the itch to bake. the beautiful part about fall baking is the trading of recipe's, and this year i got a hold of a winner, and after begging for the recipe, my good friend Danielle allowed me to share - Enjoy!

these are the items you will need:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter (softened)

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

frosting:

2 cups confectioner's sugar

3 Tbls milk

1 Tbls melted butter

1 tsp vanilla extract

**please note: all ingredients used in my cookies were organic**

step 1: preheat oven to 350º - combine flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt; mix with a fork and set aside

step 2: in a separate bowl cream together 1/2 cup butter and white sugar.

step 3: add pumpkin, egg, and 1 tsp vanilla to butter mixture and beat until creamy

step 4: mix dry ingredients to pumpkin mixture and stir till well blended (by hand)

step 5: it should look something like this...

step 6: add by tablespoon to parchment lined baking sheet &

bake for 12 minutes.

step 7: whip together frosting with fork, and apply to cooled cookie

by using the prongs of fork. Enjoy!

Photo's by: David Y.

(sorry for bad quality)

Snack: Krispy Kale

the name kale always brings some kind of sea life to mind. not to be confused with Kelp - Kale is in the same family as broccoli and cabbage, having so many good thing written about its health properties. if you want to learn more about the phenomenal Kale click here.

like so many other vegtable's, you can prepare Kale in many different ways - i have been hearing so much about "Krispy Kale", so i decided to team up with my good friend Megan to come up with a tasty treat to share. Here is our recipe:

Krispy Kale by: David & Megan

these are the ingredients you will need:

1 Bunch of Kale

Grated Parmesan Cheese

Olive Oil

Salt

step 1: Pre-heat oven to 350º

step 2: seperate Kale leaves from center stem (the less stem the better)

step 3: wash leaves thoroughly and spin dry.

(if you don't have a salad spinner: wrap in clean kitchen towel and swing the water out like you

are windmilling in a bar room fight) the drier the better.

step 4: once dried, lightly coat with olive oil & toss.

step 5: once tossed lay on parchment lined baking sheet (do not salt at this point)

step 6: bake till krispy & still green (time depends on oven), just keep checking on it.

step 7: once out of the oven sprinkle with salt (to taste)

& parmesan cheese (i like a lot)

step 8: enjoy! it's so addictive

photo's by: Megan H.

Snack: Berry Smoothie

most people in NY end the day with a night cap, however in our house we end it with a refreshing fruit smoothie. smoothies are a fun way to get in your fruits, or veggies along with whatever you think might be nutritious. when i was working on my cholesterol i would always add some cinnamon, flax seed etc. when we were working out (working out is like a bad relationship in this house, on and off) we would add protein..... it's endless, and completely up to you! Anyways, here is a good base to start with, and you can change it up as you please! have fun with it, it's all about taste.

(PS: those are organic chives in the vintage chicken pot)

step 1: you'll need these supplies...

2 cup organic frozen berries

1 organic banana (peeled of course)

1 cup frozen (or canned) organic pineapple

spoonful organic honey

H20 or apple juice

organic lemon juice

step 2: measure out 2 cups of frozen fruit

i used 1 cup blueberries, and 1 cup strawberries...

step 3: add peeled banana

step 4: measure out 1 cup pineapple

i get mine from Trader Joes: "Frozen Pineapple Tidbits"

Organic of course

Step 4: slip in a splash of lemon juice (don't get crazy with it though)

only like 1 tsp - this is when you add the honey (spoonful to taste)

step 6: add some water or apple juice and blend it up

this makes enough for two, but if your a pig like me

you can have it all to yourself!

photo's by: David Y.

Organic Butternut Squash Soup

i cannot think of a better First Recipe to our blog than Organic Butternut Squash Soup. i made this soup recently for a friend of ours - and instead of writing it down line for line, i decided to do a photo tutorial.

For this recipe you will need: 2 Butternut Squash, 2 Granny Smith Apples, 1 Lg Onion, 3 Cloves Garlic, Cinnamon, Ground Cloves, Cayenne Pepper, Salt, Nutmeg, 2 Tbs Butter, 4 C. Chicken Broth, 2 C. half & half. i served with a Hot Crusty Bread before our main course.

Step 1: Cut

Butternut Squash in 1/2 lengthwise

Step 2: Remove & Discard Seeds/Pulp with Spoon

Step 3: Lay Squash on Baking Pan face down (i put mine on wax paper),

and Bake for 45 minutes at 350º

Step 4: When finished, Remove Squash from Skins and Place in Bowl.

Be Careful not to Burn Your Fingers!

Step 5: For the Next Step you'll need the Following Ingredients...

Step 6: Mince the Garlic, Dice the Onion, and Chop the Apples (2)

it's important to let the Garlic & Onion Sweat 2 Minutes before cooking

Step 7: Place 2 Tbs of Butter in Dutch oven and Saute Garlic and Onions

till tender on Medium (it's important to cook at a moderate level)

Step 8: Once Onions are Tender, Add Squash & Apples

Step 9: You will need these items for the next steps....

Step 10: Now Add 4 Cups Chicken Broth and stir.

Once Mixed well let simmer till Apples are Tender.

Step 11: i usually Cover Mine, but not fully....

Step 12: Now Add the Following Spices...

They will darken the soup, but no worries it will lighten back up when we add the half & half

Step 13: Now Transfer to Blender in Batches, but make sure to take off the

center cap and cover with a dish towel before blending.

This will help to stop any explosions while pulverizing

Step 14: Transfer back to Pot, and add 2 Cups half & half.

Stir in and simmer till ready to serve... ENJOY!

Photos By: D. Ybarra