oh what a difference a year makes.

thanksgiving and all the joy, reflection and food that come with it are upon us. 

i can't really remember what i did last year for thanksgiving. i was deep in the throws of wedding planning for my nye nuptials, was out of work trying to figure out what to do with my life and quite frankly, i was feeling very lost. 

in a deep dark moment, after a major breakdown over breaking a glass (i never said i was rational) with my head in my hands i sobbed and thought, "i don't know who i am anymore." so dramatic. but it was truly how i felt. i had shed every part of me that i knew. i was surrendering my independence to become part of a new family. from the moment i could drive i never had fewer than one job, most of the time juggling two to three and now i woke with out purpose every morning. i used to feel that people viewed me as strong and independent. suddenly as a bride i was fragile in people's eyes. they looked at me like i may crack at any moment. and they were right. 

wow, i'm really getting emo. let me get to the point. after sobbing and calling my now husband "just to hear his voice," i pulled my shit together. i had a moment of clarity and realized, i can't find myself unless i get lost. 

flash forward a year. thanksgiving is thursday and i woke up this morning and taught to a full class. i will spend the next few days cooking with family and making some money doing it. i have never felt more on the right path or closer to who i am supposed to be and what i'm supposed to be doing. i am truly THANKFUL this year. 

whether you are feeling lost and out of control or everything in your life is sunshine, i encourage you to take pause, take a deep breath, and think of all the beautiful gifts you have in your life. there may be more than you think. 

happy thanksgiving friends. i'm wishing you and yours love and tasty food. and i'll leave you with this tasty apple spice cake. this is the perfect alternative to a holiday pie and will make a stunning addition to any thanksgiving table. 

apple spice cake
serves: 8
prep time: 20 minutes
bake time: 30 minutes
total time: 50 minutes
ingredients: 1.5 cup all purpose flour. .5 tsp baking soda. .5 tsp salt. .5 tbs cinnamon. .25 tsp nutmeg. 1 honey crisp apple (gala, pink ladies will also work), thinly slice just enough to cover the bottom of a 9 inch pan (about 25-28 slices) and cube the rest. .66 cup vegetable oil. 1 cup sugar. 2 large eggs. .5 tsp vanilla. 9 inch baking pan. 1 tbs soft butter + 1 extra tbs flour for baking pan. salted caramel for drizzle (optional). vanilla ice cream (optional). 

start by preheating your oven to 350 degrees f. 

sift he flour, baking powder, salt, nutmeg and cinnamon together into a medium bowl. 

lightly butter and flour your baking pan. 

lay your thinly sliced apples into your desired pattern. 

in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the eggs, oil, flour and vanilla. 

when well combined, slowly pour in the dry ingredients till just combined. 

pour in the cubed apples and mix till just combined. about 1 minute. 

pour the batter into the pan and bake for 30 minutes or until a toothpick comes out of the cake clean. 

allow the cake to cool on a rack for a few minutes before turning the cake out onto the rack to continue cooling.

if you are going to drizzle with salted caramel, allow the cake to cool to room temperature before drizzling. 

if you are not using the caramel, you can allow it to cool slightly and serve the cake warm. ice cream on top wouldn't be awful either. 

xo, a

apple spice cake
serves: 8
prep time: 20 minutes
bake time: 30 minutes
total time: 50 minutes
ingredients: 1.5 cup all purpose flour. .5 tsp baking soda. .5 tsp salt. .5 tbs cinnamon. .25 tsp nutmeg. 1 honey crisp apple (gala, pink ladies will also work), thinly slice just enough to cover the bottom of a 9 inch pan (about 25-28 slices) and cube the rest. .66 cup vegetable oil. 1 cup sugar. 2 large eggs. .5 tsp vanilla. 9 inch baking pan. 1 tbs soft butter + 1 extra tbs flour for baking pan. salted caramel for drizzle (optional). vanilla ice cream (optional).
start by preheating your oven to 350 degrees f.
lightly butter and flour your baking pan. lay your thinly sliced apples into your desired pattern. sift he flour, baking powder, salt, nutmeg and cinnamon together into a medium bowl.
in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer, combine the eggs, oil, flour and vanilla.
when well combined, slowly pour in the dry ingredients till just combined.
pour in the cubed apples and mix till just combined. about 1 minute.
pour the batter into the pan and bake for 30 minutes or until a toothpick comes out of the cake clean. allow the cake to cool on a rack for a few minutes before turning the cake out onto the rack to continue cooling. if you are going to drizzle with salted caramel, allow the cake to cool to room temperature before drizzling. if you are not using the caramel, you can allow it to cool slightly and serve the cake warm. ice cream on top wouldn't be awful either.

good morning! i hope your candy hangover finds you well. 

now, most of the time for breakfast i am a standard eggs and bacon girl. sure, it could be some
combo of sandwich, or scramble, or poached eggs with candied bacon. you get it. but every once in a while, i get a real serious craving for pancakes. it always hits me out of nowhere. and they can't be any pancakes. i'm looking for a fluffy, flavorful cake. bonus points for some sort of delicious creamy cheese or fruit preserves. hell, even throw some berries in there. 

and the other day i got a MAJOR pancake craving. it was perfectly timed with a morning wes had off and my brother just happened to stop by. 

next thing i knew, this craving crushing beauty was born. 

blood orange + ricotta pancakes
serves: 4
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes

ingredients: 1 cup ricotta cheese. 1 cup all purpose flour. .5 tsp baking powder. 1.5 tbs sugar. .25 tsp fine salt. .75 c whole milk. 2 eggs, separated. zest of 1 blood orange. juice of .5 blood orange. .5 blood orange roughly chopped. extra sliced blood orange for serving. .5 vanilla extract. 2 tablespoons butter for cooking. maple syrup for serving. 

start by whipping your egg white in with a hand beater or in a stand mixer till they have stiff peaks. 

in a large bowl combine the milk, egg yolks, vanilla and ricotta. whisk together till smooth. add in your blood orange zest, juice and segments and mix to combine. 

mix your dry ingredients into the ricotta and milk mixture. 

add a large spoon full of your eggs and mix till combined.

add in the remaining eggs. fold them into the batter till completely combined. 

heat your pan to a medium high heat or heat your electric skillet to 350 f. 

when hot, add in your butter and lightly push it around to cover your cooking surface. 

use a 1/3 measuring cup to pour equal serving of batter onto the skillet or pan. 

cook until bubbles form and start to pop. 

when many of the bubbles have popped, flip your cake. about 3 to 5 minutes. flip and continue to cook till cooked through. and additional 3-5 minutes. 

stack, top with blood orange slices, drizzle with syrup and serve. 

xo, a

blood orange + ricotta pancakes
serves: 4
prep time: 5 minutes
active time: 20 minutes
total time: 25 minutes
ingredients: 1 cup ricotta cheese. 1 cup all purpose flour. .5 tsp baking powder. 1.5 tbs sugar. .25 tsp fine salt. .75 c whole milk. 2 eggs, separated. zest of 1 blood orange. juice of .5 blood orange. .5 blood orange roughly chopped. extra sliced blood orange for serving. .5 vanilla extract. 2 tablespoons butter for cooking. maple syrup for serving.
start by whipping your egg white in with a hand beater or in a stand mixer till they have stiff peaks.
in a large bowl combine the milk, egg yolks, vanilla and ricotta. whisk together till smooth.
add in your blood orange zest, juice and segments and mix to combine. in a smaller bowl, combine the flour, baking powder, salt and sugar.
mix your dry ingredients into the ricotta and milk mixture.
add a large spoon full of your eggs and mix till combined.
add in the remaining eggs. fold them into the batter till combined.
heat your pan to a medium high heat or heat your electric skillet to 350 f.
when hot, add in your butter and lightly push it around to cover your cooking surface.
use a 1/3 measuring cup to pour equal serving of batter onto the skillet or pan. cook until bubbles form and start to pop.
when many of the bubbles have popped, flip your cake. about 3 to 5 minutes. flip and continue to cook till cooked through. and additional 3-5 minutes.
stack, top with blood orange slices, drizzle with syrup and serve.