I’m still processing that Christmas is in exactly one week. This month, rather, this year, has flown by. It’s been a fantastic one, but I’m ready to see what 2013 has in store.

I went to my boss’ Christmas party this past weekend and was in charge of bringing mini cupcakes. Since I wasn’t completely satisfied with the gingerbread cupcakes I made for a friend’s party last year, I wanted to find a better recipe. This recipe was a definite winner–not a cupcake was left at the party. These little guys are perfect for an on-the-go breakfast or a quick dessert.

Snow at our work Christmas party!

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I’m back…and extremely behind on blogging! I was in D.C. all last week for the National Christmas Tree Lighting for work; so, needless to say, I didn’t have any time to cook.

Since Christmas is fast approaching, I’m catching up on cooking/posting holiday recipes. This delicious red pepper dip more often than not makes an appearance at our holiday parties. In fact, I’m bringing the appetizer to a secret Santa party tonight. It’s tasty, simple and festive–can’t get much better than that.

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I hope everyone had a wonderful Thanksgiving. I’m still recovering from all the turkey, gravy, mashed potatoes, dessert and copious amounts of wine. I’m honestly not sure how we were able to eat this decadent dessert after dinner, but who turns down a cake with bourbon as one of its primary flavors? Not me. Needless to say, this dessert is definitely making another appearance soon.

I meant to mention this last week, but my brother, Matt, just got engaged to his girlfriend, Vanya, of six years. I’m so incredibly happy for them and am looking forward to all that comes next!

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I’ve pretty much given up on the possibility of chilly weather this holiday season. But that doesn’t mean I’m not embracing hearty and comforting fall recipes. This classic lasagna is absolutely delicious and relatively easy to make. Oh, and the recipe makes enough to feed a family of 12…or more. So just know that you’ll have a lot of leftovers if making the lasagna for yourself (like I did).

I hope everyone has a wonderful Thanksgiving full of good food, family and friends.

For more lasagna recipes, check out the two below:

Pumpkin, Turkey and Zucchini Lasagna

Eggplant Parmesan Lasagna

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I was in New York this past weekend for work, so needless to say, I’m behind on blogging. Even though the trip was quick, I was able to see a couple of friends and spend a few hours perusing the city. I absolutely love NY and didn’t want to leave, but it was nice to get home and back in the kitchen. But what does one cook when jet lagged and lazy? Well, obviously a crock-pot recipe. Or at least that’s what sounded easiest to me, and that it was!

Food Porn Daily featured my mushroom and ricotta cheese toasts today. Check it out here.

A much needed reunion with my friend, Liza. Check out her blog here!

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HAPPY HALLOWEEN! Hope everyone has a wonderful and safe holiday. Check out more Halloween-themed cupcakes here–please forgive the photos, that was two years ago!

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Baking is the perfect outlet when I have a lot on my mind. It’s sometimes even more therapeutic than a heavily poured glass of wine, believe it or not!

I recently realized that I hadn’t posted a baked good since March. Yes, MARCH. Clearly, I had to remedy this situation, so I decided to bake this spiced pumpkin bread. I wish I could explain how unbelievably amazing my apartment smelled during the baking process. It was a torturous hour of waiting, but worth it in the end when my roommate and I got to indulge in a slice straight from the oven. The bread was even better the next day.

If you’re looking for more pumpkin inspiration, check out the recipes below:

Crock-pot Pumpkin and Turkey Chili

Pumpkin and Gingerbread Trifle

Pumpkin Cookies with Orange Buttercream Frosting

Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise 

Pecan Pumpkin Butter Bars

Pumpkin, Turkey and Zucchini Lasagna

Mini Pumpkin Muffins with Maple Cinnamon Cream Cheese Frosting

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Since having dental surgery last week, my diet has consisted of frozen yogurt and soup. But one can only eat ice cream and Ramen noodles for so long. So, after a few days of recovering, I decided it was time to get back in the kitchen and make soup that I would actually enjoy. This gourmet tomato soup with lemon arugula pesto sure did the trick. I’d never made arugula pesto before, and I’ve got to say, I might even prefer it to basil pesto!

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It’s finally starting to feel like fall–there’s even a chance of rain this week. Hard to believe, but let’s hope it stays that way. Maybe I should have saved the chili for this week.

Ever since my parents bought me the Mustards Grill cookbook in Napa, I’ve wanted to make these mushroom toasts. Since I didn’t have all the ingredients, I tweaked the recipe a bit, but the flavor was still fantastic. These would be great for a fall dinner party.

I’m taking advantage of eating these now, as come Wednesday I can’t–dental surgery, ick. So, I’ll be eating a lot of frozen yogurt and soup for the next couple weeks!

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I’m sure anyone living in Southern California is saying, “Chili? In 90 degree weather? Are you crazy?” Maybe. But it is fall, after all, and I’ve been itching to cook with pumpkin. I also purchased ground turkey, so it seemed fitting that I combine the two to make chili. Though the pumpkin is almost entirely masked by the other ingredients, it still adds a subtle sweet and earthy flavor.

If you’re not a pumpkin fan, check out these other chili recipes here and here.

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