You guys, I’ve done it. I have fallen victim to the pumpkin spice craze. But here me out. Well, I guess I don’t really have much of a case except that I love it. The warmth that comes from a blend of cinnamon, ginger, nutmeg and clove is exactly what I want in everything right now. Yes, I’ll drink it in my coffee. Absolutely I’ll have it in my yogurt. You want me to eat it with my cereal? No problem. Totally into it. Should I toss buttery walnuts with a sweet pumpkin spiced coating and then slather in chocolate? The answer is YES! So while I know that pumpkin spice anything is basically internet gold, let me assure you that this pumpkin spice is here for genuine enjoyment.

Our beautiful walnut halves start with a sweetened and spiced frothy egg white mixture. The addition of the egg white gives a crisp, crackly sweetness that I can’t quit. We then toss those warm candied walnuts in melted bittersweet chocolate then shower flake salt over top. Because that’s who we are.

The season of giving and gathering is among and these are perfect for such occasions. A large batch of these addictive sweets is thrown together quite quickly and make the perfect hostess gift for all those holiday shindigs right around the corner. Tuck a few in a pretty bag or jar with a ribbon and then be the favored guest at all the parties. Just be sure to save plenty for yourself because self-care is important too.

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Pumpkin Spiced Candied Walnuts with Bittersweet Chocolate

Author Ashley Rodriguez

Ingredients

1 egg white

1/2 cup / 100 grams sugar

4 cups / 560 grams walnuts

3 teaspoons pumpkin spice (recipe below)

1 teaspoon sea salt

200 grams bittersweet chocolate, melted

Flake salt

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a large bowl whisk the egg white until frothy. Add the sugar and whisk to combine. Stir in the walnuts, pumpkin spice and salt. Mix well.

Add the nut mixture to the prepared sheet pan and roast for 10 minutes. After 10 minutes stir well and continue to roast until the nuts are deeply toasted and smell delightfully fragrant.

While the walnuts are roasting melt the chocolate in a large bowl set over a pot of simmering water.

Toss the candied almonds in the melted chocolate and stir well to coat.

Return them back to the sheet pan, shower with flake salt then chill for 20 minutes in the fridge.

Keep any uneated walnuts in a well sealed container. These beauties will keep for up to 3 weeks.

Pumpkin Spice

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1 teaspoon freshly ground nutmeg

Combine all the spices in a small bowl and store in a well sealed container for up to 3 months.

What are you going to do when four 1st grade girls are about to take over your house for an epic play date? You want to give them a fun snack to eat in between Beanie Boo sharing and giggling but you don’t want it to be coated in sugar – perhaps only mildly sugar-laden.

Our solution for such a sweet dilemma: S’mores Popcorn.

It’s sweet, but not too much so, salty and delightfully reminiscent of that campfire favorite. In fact if you happen you have smoked salt on hand use that here. I wish I would have thought of that during one the many times I’ve made this popcorn. Next time.

I use a bit of restraint here but if you prefer I don’t see why you couldn’t double the quantity of butter and marshmallows – making it teeter more towards dessert than play date snack.  Feel free to adjust any of the quantities to your taste. This recipe is very forgiving particularly where the chocolate and salt are involved.

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S’mores Popcorn

Prep 15 mins

Total 15 mins

Author Ashley Rodriguez

Yield 6-8 Servings

Ingredients

1/2 cup popcorn kernels

4 tablespoons butter

1/2 cup graham cracker crumbs

1 cup mini marshmallows

salt

1 – 2 ounces dark chocolate

Instructions

Pop the popcorn into a very large bowl.

Simmer the butter in a saucepan over medium heat until the color changes and it smells nutty. Turn off the heat then stir in the marshmallows. Turn the heat back on if the marshmallows need a bit more of a nudge to melt and blend with the butter.

Carefully pour the butter mixture over the popcorn and then add the graham crumbs. Stir this mixture (carefully as the butter is extremely hot) add a couple of good pinches of sea salt as you stir. Finally grate the chocolate over top. Taste and add more salt if needed.

Courses Snack

Birthday season in our house comes on fast and furious, threatening to overwhelm as I teeter the line of wanting all three people in our house that celebrate a birthday in the span of one month to feel cherished and so loved without me losing my mind in the process. Gabe kicks off our birthday season and is the easiest out of the bunch to please. In fact the hardest part is getting him to answer me when I ask, “What do YOU want for your birthday?” He’s not one to think about himself for too long – one of the many things I love and admire about him. But he deserves the day to feel completely spoiled.

So with three days until the actual birthday (I’m not much of a pre-planner), with the helpful nudging of a friend (who is an amazing planner), we decided an informal gathering of a few friends to celebrate. Just the thing Gabe loves. The table was scattered with multiple bowls of chips in assorted varieties, and a warm cheese dip to accompany them. Our bar cart became a free for all for our friends to tap into their creativity to develop a cocktail recipe on the spot. There was also a heaping bowl of tangy dressed greens, garlic and miso bread knots, homemade cool ranch flavored party mix and pizza – not made by me but delivered in a beat up sedan to my front door.

Remember the part about me not losing my mind in the process? That’s where pizza delivery came in. As much as I resisted this notion and was a bit horrified to be serving cardboard scented pizza to Brandon and Molly (you know, the ones who own Delancey which is basically, in my completely not humble opinion, the best pizza created – the White Pie with bacon has my forever devotion), I succumbed to the ease.

In that simple yet hard (for me) act of taking one of the many to-dos off my plate for that day the roof didn’t cave in, I didn’t lose all my food credibility, and no one died. Sure it wasn’t the greatest pizza we’ve ever had but it fed our friends. And it helped me simply be in the moment to celebrate my husband, enjoy our friends and bring them around the table.

Sometimes when we come to the table there’s a feast of tagliatelle cooked until a bit of bite remains. It’s tangled with sausage and onions and capped with fragrant truffle salt. Next to that a zippy chickpea and wild pea salad with bitter radicchio and cherry tomatoes that pop when you bite. To the right of that bowl there’s pork tenderloin bathed in a white wine prune sauce and a towering cream-filled cake for dessert. Then there are times when we come to the table with cheese dip and pizza delivered by a college student hoping for a hefty tip. The important thing is to come to the table, fill the chairs, and savor the company.

This Kimchi Cheese Dip is a promise I made to you all several weeks ago. It’s the same recipe I developed live on our Facebook feed while Gabe and I showed you a couple of our favorite cocktails. It’s also the same dip from Gabe’s party and from the other day when I needed it just because. It’s nacho cheese with a spicy, funky kick and it’s completely addictive. And it’s a great excuse to gather at the table.

*This post is brought you by Me+My. I realize it’s a tricky thing to come and talk to you about such a delicious thing as Kimchi cheese dip and then mention digestive issues but the reality is many people experience some kind of digestive problem, which may be triggered by an enzyme deficiency caused by a combination of age, diet and lifestyle. Me+My and I believe that eating is one of life’s greatest pleasures and that in moderation we should be able to enjoy all the foods we love. Which is why sometimes there’s a place for an all-natural enzyme supplement that provides fast-acting relief while helping to break down food – like say when one eats far too much cheese dip. I mean hypothetically speaking.

Me+My would love for you to try Digest Results™ or Gluten Assist™ for 30 consecutive days and experience the confidence that comes with enjoying the foods you love without digestive discomfort. Pick up Me+My at your local Walmart or visit Trustygut.com for more information. You can also join the conversation on social media with hashtag #TrustYourGut to inspire others to take the 30-DayChallenge.

Thanks so much for supporting the businesses that help support this site. As always the words, recipe, and photos are mine.

Warm Kimchi Cheese Dip

Serves a crowd

Tuck into this dip with crispy bread, crackers or chips. Or slather it on bread for a blow-your- mind grilled cheese or use it on your next pan of nachos.

1 pound grated sharp cheddar

8 ounces cream cheese

2 cups (from a 14 ounce jar) roughly chopped kimchi

2 tablespoons Gochujang (Korean red chile paste) (available at most Asian markets)

2 scallions, thinly sliced

In a large skillet (preferably cast iron or I imagine non-stick would be great here too) add the cheese and melt over medium low heat. Stir often to prevent the cheese from burning.

Stir in the cream cheese until it’s just melted. Add the kimchi and Gochujang then stir well until the dip is completely melted.

Top with scallions and serve while warm. It’s still delicious room temperature but you can also rewarm it as it cools.

I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with turkey I’m still putting the finishing touches on the menu for our actual Thanksgiving. Yes, like tomorrow.

I can now say that this Turkey Roulade is happening again. Along with the Pumpkin and White Bean Gratin (you can find the recipe here) and the Winter White Salad from my book (don’t forget about the pre-order bonus). The salad is a fresh mix of raw apple, leeks, fennel, and celeriac and then is topped with pomegranate, olive oil and lemon juice. It is the sort of thing needed when the rest of the table is covered with cream and cheese (not that I have a problem with that).

Luckily, however, there is still time for these peanuts because every big meal needs a little something to start it off. These little somethings are addictingly sweet and with enough spice that it fills your mouth with a soft warmth that builds over time. The heat comes from Tabasco so there is a subtle vinegar bite as well. Fresh thyme reinforces their savory side just until the warmth of freshly grated nutmeg urges them back to the sweet side.

While I may not be here in time to tell you all about impossibly smooth mashed potatoes, or gush about my cranberry relish, I do think I’m just in time for these peanuts to grace your holiday table. Or maybe I’m in time for next year. Oh well, Happy Thanksgiving!

*This post was sponsored by TABASCO but these peanuts are all mine.

Sweet & Spicy Peanuts

Makes 2 cups

4 tablespoons butter

1/3 cup dark brown sugar, packed

1 1/2 tablespoons tabasco

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt

1/4 teaspoon fresh nutmeg

2 cups raw peanuts

Preheat your oven to 350°F. Line a baking sheet with parchment paper then set aside.

Combine the butter, sugar, tabasco, thyme, salt, and nutmeg in a small saucepan. Bring the mixture to a boil stirring well. Boil for 3 to 4 minutes or until the mixture is slightly thickened.

Turn off the heat and stir in the peanuts until evenly coated.

Pour the peanuts on the prepared baking sheet and bake for 15 to 20 minutes (watch closely), until fragrant and golden. Let cool on the tray.

Store in an airtight container for up to 1 month.

Isn’t there some sort of sporting event this weekend? I’m pretty sure there is and it’s a big one.
I kid. Of course I know it’s the Superbowl. I watch it every year. Wait. Scratch that. I watch the commercials every year. I eat all the delicious and bad-for-me party food while the game is going on.

One such food items I will be devouring on Sunday is this Maple Bacon party mix. Salty, sweet, spicy and bacon. Pretty much sums it up.

“This snack is so yummy that I can’t stop eating it.” says my four year old. I made two batches for us today and somehow they are both gone. Around 4:00 pm Gabe and I both realized that we had eaten nothing but this mix all day. I don’t recommend that – you must balance it with buffalo wings and cheese dip, among other things.

Enjoy the commercials and food – I mean the game.

Maple Bacon Party Mix

2 cups corn chex

2 cups rice chex

2 cups wheat chex

1 cup peanuts, salted and roasted

6 strips bacon, cooked extra crispy and chopped

4 T. butter, melted

4 T. maple syrup

1/4 – 1/2 teaspoon cayenne (depending on how spicy you like it)

1-1 1/2 teaspoons Maldon (any salt will do but if you are using table salt reduce the quantity)

Combine the cereals, peanuts, and cayenne in a large, microwavable-safe bowl. In a small bowl combine the butter and maple syrup. Add the butter mixture to the cereal and stir very well. Microwave on high for three minutes stirring every minute to prevent the sugars to scorch.

Add the bacon and salt. Stir. Let cool. Serve.

Life requires balance. Long days of work insist on subsequent days off to re-energize and inspire. Non-fiction reading and classic literature demand the occasional trashy romance novel thrown into the reading mix once in awhile. And most importantly when the sugar intake is high – as is often the case during this season – then one needs to balance that with a salty snack. Bring in the nuts.

These spiced nuts in and of themselves are an edible representation of  balanced living. Multiple dimensions of sweetness coat the nuts in the form of maple syrup and Turbinado sugar, while a savory finish lingers on the tongue thanks to fresh herbs and cayenne. Don’t be stingy with the salt – they can handle it, in fact they require it.

Feel free to leave out the egg white if it seems too much hassle but what you’ll be missing is an even thicker and crispier coat of sweet and salty perfection. If you do use the white make sure it’s whipped good and frothy – like a nice cap of foam found on your morning latte.

These spiced nuts make a lovely little hostess gift. I visited my local Goodwill and found several cool dishes costing no more than $1.99. A package of these nuts in a funky, little dish along with a festive bow makes a simple, inexpensive yet very appreciated gift.

Make sure to save some for yourself so you have a little salty snack to munch on while baking all your sweet holiday cookies and candies because remember, it’s all about balance.

Sweet and Savory Spiced Nuts
adapted from sevenspoons.net

2 tablespoons butter
1/4 cup maple syrup
2 tablespoons Turbinado sugar
1 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon coarse salt
1 egg white
1 pound raw, mixed nuts
Fleur de sel or other sea salt, to finish

Preheat an oven to 375ºF. Line a standard half sheet pan with parchment paper.
In a small saucepan over medium heat, melt the butter with the maple syrup and Turbinado (dark brown sugar is also fine). Once melted, remove from the heat and stir in the herbs, spices and salt.
In a large bowl whip the egg white until frothy. Toss in the nuts, then stir to coat. Add the butter and spice mixture. Spread nuts in a single layer on the prepared pan.
Bake in the preheated oven, turning occasionally, until the nuts are glazed and shiny with a deep golden color, around 15 minutes. Remove from the oven then sprinkle lightly with more salt (fleur de sel or Maldon are great) and stir again.
Cool completely then store in an airtight container.
Makes 1 pound.

I do enjoy this time of the year with all the excitement of the holidays and the need to bundle up when exiting our warm haven. The hours that are spent indoors baking sugary sweets and coming in from the cold to have the brisk chill be washed away with a steaming cup of hot chocolate.

Even still there are times when I long for the t-shirt wearing days of Summer. I anticipate the coming warm months (in my case, being from the Seattle area, it is probably more accurate to say weeks) filled with long walks, digging in the dirt and eating fresh picked raspberries by the bucket loads.

The most anticipated event of the Summer for me is the Saturday mornings spent perusing the produce loaded Farmer’s Market. Wondering what lovely items will be destined for dinner this week, filling the empty crevices of the stroller with local, cheese and butter and picking out a warm baguette with the best intentions to save it for dinner which inevitably is eaten before we are back home. And of course for us no trip to the market would be complete without treating ourselves to a heaping bag of fresh-made kettle corn.

I am a sucker for all things sweet and salty. Really. Could there be anything better? The sugar ever so slightly adhears to the perfectly popped kernal of corn. A thin blanket of sweetness covering what’s underneath from the gentle sprinkling of salt. We savor our snack as we soak up the sun, select our produce and walk home satisfied until next Saturday.

Recently, while feeling the bone inhabiting chill, I longed for this sweet taste of Summer and to my surprise it suddenly dawned on me that I can recreate it quite easily in my very own kitchen. I don’t know why I hadn’t thought of making it myself before. I guess the guy wearing something similar to a gas mask standing over a huge kettle stirring the kernels with what appears to be an ore didn’t seem translatable in my own kitchen. But let me tell you it can be done and I am going to even go so far as to say that it can be done better!

The ingredients are extremely simple but it can be a bit tricky as once the popping begins it goes rather quickly and the line between delicious and burnt is very fine. But please don’t let that disclaimer scare you off, I have made this several times since my happy discovery and although there was some smoke and the need to scrub the pan with a bit more than elbow grease, the results were always worth the small amount of trouble and danger.

Kettle Corn

adapted from Hillbilly Housewife

• 1/3 cup canola oil
• 1/3 cup sugar
• 1/2 cup popcorn kernels
• Salt to taste (I recommend Fleur de Sel)

Over a medium-high flame, heat the canola oil in the bottom of a heavy 3-quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn pops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl.  The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve. Makes a large bowlful that doesn’t stick around long.

Kettle corn is even more enjoyable when you wash it down with a Cuba Libre.