roasted brussels sprouts with grapes & walnuts.

As I said yesterday, you don’t yet know that you want this.

But then you’ll make it, and oh, you’ll know. I found this recipe in Whole Living, and the pictures of it were so gorgeous that I felt compelled to make it for dinner when we had one of my closest friends over. I also made apple cake and stuffed acorn squash, but this dish was the stand out. [This lady spoke highly of them too (and took some beautiful photos-- far better than mine)!]

Let me know how you enjoy these! I’m excited to make this as a side for Thanksgiving.

lv, molly

But… before the recipe… have you see Stanford’s mascot? Christian is currently watching a football game about which I know nothing, but we keep giggling at the Stanford mascot. So creepy! Hide your kids!

Sorry for that… Wait, no, I’m not.

Bahaha.

2 stalks brussels sprouts (sprouts halved) — about 24 oz or 8 cups
2 C red seedless grapes
A few sprigs fresh thyme
2 Tbl olive oil
2 tsp balsamic vinegar
½ C walnuts, toasted and chopped
kosher salt & pepper to taste

Pre-heat the oven to 400 degrees. Arrange brussels sprouts and grapes on a sheet pan. Drizzle with olive oil. Sprinkle with sprigs of thyme, and season with salt and pepper. Toss so sprouts and grapes are evenly coated.

Roast until caramelized and tender, about 20 minutes.

Once out of the oven, drizzle with balsamic vinegar and scrape up any caramelized bits with a wooden spoon. Toss with walnuts. Yum!

apple cake.

My friend Matt and I met for a rainy day cup of coffee and were enticed by some delicious-looking apple cake with cream cheese frosting. It was the best I’ve ever had, and I trust that Smitten Kitchen can help me recreate it. Powdered sugar is a nice addition on top, but the apple cake + cream cheese frosting combination was perfect, so I’ve included a frosting recipe here. Enjoy, apple lovers. This would be a good thing to bring to a Thanksgiving potluck if you’re in charge of dessert and don’t want to bring yet another pie. xo, m

The apple of my eye.

6 apples, McIntosh apples recommended (these are good for pies and the like)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan (if you don’t have one, any baking pan will do, but you may need to adjust the oven temp). Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
When the cake is cooled, cover liberally with the frosting (recipe below), and share with good friends.

Apple cake with a cappuccino is the most perfect fall treat.

Cream Cheese Frosting

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.