Best. Weekend. Ever.
I mean, seriously. So much fun. What could be better than cooking, wine, running into one of the Timbers, cookies, cider, girl talk, rocking out to music from the 90s and early 2000s, coffee, celebrations and laughing so hard you fall to the floor (I’m looking at you, Taylor)?! Can’t think of anything, can you? Yeah, that’s what I thought.
If you remember last week’s post, we were supposed to spend this weekend at the beach. That didn’t happen. The part of the coast we were going to was forecast to get 7-10 inches of rain and massive wind gusts. We all love the beach, but the thought of having to deal with that much rain and wind just wasn’t appealing. So instead of heading to the beach, we took over Taylor’s apartment for a weekend of fun.
You know those rare days when you can just do things on your own time and not worry about a million and one things you should/could be doing? That’s what this weekend was like. Pure relaxation. We played the ultimate ‘Girls Night’ game called “What’s a Dame to Do?” — Ladies, I highly recommend you check this game out. We were laughing for hours. The ridiculous, uncontrollable laughter that kind of makes your stomach hurt. It was great.
The food we had this weekend was delicious. All of the dishes were the perfect things to eat on a rainy, windy autumn weekend. Roasted vegetable burritos, cake for breakfast, kale and cannellini bean soup, and all kinds of pumpkin cookies. YUM. Everything was really easy to make and didn’t require too much effort which was perfect for us this weekend. You should absolutely try all of these recipes. I promise you won’t be disappointed 🙂
Roasted Veggie & Black Bean Burritos:
- 2 sweet potatoes, peeled and cubed small
- 2 jalapeños, diced
- 1 red pepper, diced small
- 1 red onion, diced small
- 2 tsp. olive oil
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 pinch salt and pepper
- 1 can black beans, rinsed and drained
- 1/2 cup fresh cilantro, chopped
- 2 tsp. fresh lime juice
- 2 cups shredded cheddar cheese
- 1 package burrito sized wheat tortillas or wraps
- In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
- Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
- Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
- Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
- Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Fresh Fig and Almond Breakfast Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 8-10 fresh figs (depending on size), cut in half
- 1/2 cup sliced almonds
- 3 tbsp. turbinado (or granulated) sugar for topping
- Place a rack in the center of the oven and heat oven to 375 degrees F. Butter and flour a 10-inch cast iron skillet. You can also use a 10-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and sugar. Set aside.
- In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla and almond extract.
- Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with fresh figs, gently pressing the figs part-way into the batter. Sprinkle with sliced almonds and then sprinkle generously with sugar.
- Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini:
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 6-8 cloves garlic, thinly sliced; plus 1-2 whole cloves
- 2 tsp. dried oregano
- 1 (6oz.) can tomato paste
- 2 tbsp. red wine vinegar
- 2 (15oz.) cans cannellini beans
- 2 quarts chicken stock, water, or a combination
- Salt and freshly ground black pepper
- 1 large bunch kale, large ribs removed, chopped
- 1 baguette
- Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
- Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
Pumpkin Chocolate Chip Cookies:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 6 tbsp. pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. pumpkin pie spice
- 1/2 cup semi-sweet chocolate chips
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- Dash of allspice
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350˚F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
- Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.