It's fall, and fall means pumpkin-flavored everything. It starts with the pumpkin spice lattes, but soon creeps into products that have no business bring pumpkined: pumpkin spice Pringles, pumpkin spice gum, pumpkin spice body wash?! No no no. Too much.
I'm not a huge fan of the pumpkin takeover, but I do have a few pumpkin foods that I look forward to every year. These pumpkin chocolate chip cookies are a yearly tradition in my house. Every fall I make them, and usually a few more times throughout the holiday season.
They don't follow my usual crispy but chewy cookie preference, having more of a cake-like texture. Light and fluffy, with fall spices, bittersweet chocolate, and a hint of citrus from some orange zest, these cookies have well-balanced fall flavors. Whether you're a pumpkin lover or hater, give these cookies a try.
Near my alma mater, Azusa Pacific University, there is a frozen yogurt shop called 21 Choices. Their frozen yogurt was the creamy kind, almost like soft serve. Although they have 21 different flavors of yogurt, they offer five each day that with toppings pre-mixed into the yogurt, yielding seemingly endless choices in their arsenal. You know it's a good day when one of the choices is their banana-graham-cracker, which tastes very similar to banana bread. I almost always add dark chocolate to it, which they chop from a bar. It gives you these great pieces of varying size throughout your yogurt.
So of course when I set out to make banana bread, I have to have those dark chocolate pieces in there. Mine is a little denser and more cake-like, which I prefer so that you can take it with you as an on-the-go breakfast or snack. It won't be crumbling in your hands as you try to eat it. Banana bread is very easy to make, so this will be quick and fun.
I've never been adept at baking. There are usually people who gravitate to either cooking or baking, and those rare geniuses who are amazing at both. I've always felt more confident cooking. There's just something about the precise measurements, the specific timing, and the perfect temperatures that intimidate me. I need to be able to make mistakes! Enter: The Galette.
It's summer and stone fruit is in season. Of course in San Francisco, summer feels a lot like spring... and winter... but no matter because the summer fruits are here! This ice cream uses a simple vanilla base, ripe juicy peaches, and a sort of cookie crumble.