Spiced Pumpkin, Lentil and Goat Cheese Salad

Recipe from Bon Apetit.

Grapefruit and Anise Macarons. Third Macaron Attempt.

Recipe from Tartelette

June

This weekend, James and I ate at June, a little restaurant tucked away in the charming Madrona neighborhood. The food was pretty amazing. The ingredients were simple, but the flavors were outstanding!

Weekend

This weekend, a group of friends and myself trekked over to Eastern Washington to attend Leavenworth's Oktoberfest. Leavenworth is a Bavarian-inspired town that lies on the edge of the Cascade mountains. The drive was absolutely beautiful--trees of autumn color adorned the edges of the highway and a light mist hung over the mountain peaks. Oktoberfest, itself, was a surprisingly enjoyable experience. I loved the "Tanz Hall", where people (of all ages) danced to polka and oldies music played by old men clad in Lederhosen. We spent the night in a friend's warehouse, which had access to the river, climbing trees, and a rope swing!

Such an amazing weekend. 

Oatmeal Pecan Chocolate Chip Cookies

Oatmeal Pecan Chocolate Chip Cookies

Recipe from Joy the Baker and Southern Living

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups uncooked oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups semi sweet chocolate chips

1 cup chopped pecans

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add eggs one at a time, beating well between each addition.  Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  Or you could just eat them warm.  That’s probably the best idea.  Makes about 2 1/2 dozen cookies.

Pumpkin Cookies with Brown Butter Icing

Pumpkin Cookies with Brown Butter Icing 

(Recipe from Martha Stewart)

Ingredients:

• For The Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract

• For The Icing

  • 4 cups confectioners' sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Directions

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

Reading

Weekend

Friday night, I had dinner and drinks at one of my favorite neighborhood bars, Frank's Oyster House and Champagne Parlor. They always have a great selection of fresh, local oysters and their cocktails are consistently spot-on! I was joined by the lovely Myra and Natalie.

Drinks with friends at Sun Liquor. Myra looks so contemplative. 

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Saturday's weather was dark and overcast--a true autumn morning. A great day for friends to get together to prepare and eat a wholesome breakfast. 

James took me to Gig Harbor, after breakfast. We drove through the fog, over the Tacoma Narrow's Bridge. It was eerily beautiful.

Driving by Burley Lagoon on our way to James' parents' house on the Key Peninsula. 

The sun decided to make a brief appearance, in the late afternoon. James' lovely mom and I were able to take a walk with their adorable dog, Star, along the beach and through the woods. It was such a wonderful, relaxing, laid back day.