Double Chocolate Chip Skillet Cookie with Pecans and Salted Caramel

This ooey-gooey Double Chocolate Skillet Cookie with Pecans and Salted Caramel is simply out of this world!

Hello, I’m Cristina from I Say Nomato! Today I’m sharing a recipe that is seriously mind-blowingly delicious! This Double Chocolate Skillet Cookie with Pecans and Salted Caramel is perfect for my fellow chocoholics!

It starts with creamed butter and sugar, as all good recipes do. Then slowly add your dry ingredients, pecans and chocolate chunks. The dough will be very clumpy, but that just makes it easier to mould later on!

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Roasted Creamy Cauliflower Soup – Dairy & Dairy Free Recipe

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This soup is so hearty, comforting and easy to make. In fact, I made this last night at the last minute because I was craving some warm soup since is has been raining like cats and dogs here in Phoenix. I’m actually wearing sweats and the temp is in the low 50’s. Chilly for us living in the valley of the Sun.

I like this soup because it is so versatile and can be healthy or even add some yummy fixins like cheese and bacon to change it up a bit.

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Here is the recipe for the healthy vegan/vegetarian version.

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Bites as Sweet as Pumpkin Pie

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Nothing says fall like pie. This time of year I simply cannot wait until I have a few hours to set aside and make that buttery delicious dough with fresh hot filling bubbling through the cracks in the crust. I love the ceremony of making pie, the cutting of the flour and butter, the dusting of flour on wood before rolling out the dough, creating a filling and tasting it until it is just right. The decision of lattice, versus full top, verses crumb top…crimping the dough together. The ritual of making a pie reminds me so much of my mom.

Standing on a wooden stool with my tiny little rolling pin, pilfered from the ravioli tray kit, watching her hands deftly roll, cut and crimp. Flour covering the tiny apron she made me that matched hers. She makes the best pies…ever. I never make one without thinking about her; it’s a small tribute every time I take a pie out of the oven, hot and almost as perfect as hers. Her pumpkin pie is the best of the pies she makes. We all talk about it; in more and more detail the closer we get to this time of year, building our anticipation with every delicious memory we share. Then comes the call, or nowadays the text. Call me tonight I will be up late making pumpkin pies. Now that we are all older and wiser we don’t mess around. Those pies come out of the oven late the night before and sit to cool until we awake on Thanksgiving morning, then we pour a cup of coffee and sit down to, unhurriedly, delicious morsel by delicious morsel, devour it.

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We do this unabashedly without a thought or a concern for the big meal we will eat later, this is what we have all been waiting for all year.

Now pie takes time, so I have been thinking, how could we have the joy of pie in a pinch? Ladies and Gentlemen I give you Bites as Sweet as Pumpkin Pie. Now this recipe could be made even quicker and simpler if you went the way of the store bought crust. But besides the resting time in the fridge, pie dough is so easy and you almost always have the ingredients at the ready, so my humble advice is, “do it”.  The extra time makes a big difference.

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You will need:

For crust

  • 1 ¼ cup all purpose flour
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1 Stick butter
  • 2-4 tablespoons ice water
  • 1 Egg yolk and 1 Tablespoon cream for egg wash- optional

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Pumpkin Topping

  • 1 Block of cream cheese
  • 1 Can of pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1/3 cup powdered sugar
  • Nutmeg for garnish

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Acorn Squash Soufflé with Apple Cinnamon Topping

Acorn Squash Souffle

When I think of Fall recipes, there are two ingredients that immediately come to mind; squash and apples. So in my hunt to make the perfect dish to combine these flavors, I headed to the Broadway Farmers Market in the Capitol Hill neighborhood of Seattle to obtain the absolute best apples. My favorite apple orchard, Jones Creek Farms, has a small stall here each Sunday with apples that taste so much better than anything I’ve ever bought in a store. I also selected two beautiful acorn squash from Alm Hill Gardens. The market itself spreads across a small courtyard at Seattle Community College and further North along the sidewalk – giving it a somewhat more urban feel than many of the other markets I’ve visited in the city.

 

In pairing these two flavors I took some inspiration from one of my favorite, rather indulgent, recipes; Sweet Potato Soufflé with a Twist from the Kitchn. I love this recipe and make it every year, however in doing my best to cut way down on meat (I can’t resist loading that recipe with bacon) and sugar – I wanted a similar dish without the indulgence.

 

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