Apple Honey Upside-Down Cake

Dairy free, paleo apple honey upside-down cake is perfect for cool fall days.

Subtly spiced and not too sweet, it's great for breakfast or dessert!

The tradition of dipping apples in honey to celebrate Rosh Hashanah inspired me to bake this apple honey upside-down cake. Apples and honey represent the double dose of sweetness that's hoped for in the year ahead. I didn't get this post ready in time to share before the holiday, but this cake is an ideal dessert for anytime in the fall. Whether or not you celebrate Rosh Hashanah, everyone can use a little extra hint of sweetness as the air turns crisp and the nights begin to fall sooner.

I based this recipe on my lemon olive oil cake, which is a dessert I've made again and again for all sorts of occasions. This apple honey upside-down cake is the perfect fall twist on my go-to cake.

To make this cake, I poured copious amounts of honey into the bottom of a parchment-lined pan, and then arranged apple slices on top. Since the apples and honey are so sweet, I only used a tiny bit of sweetener in the cake batter itself, and included a few hints of savory flavors to balance things out. Using extra virgin olive oil instead of butter makes the cake dairy free and provides a complexity that keeps the cake from being pure, unadulterated sweetness. And ginger and cardamom, spices that play on both the sweet and savory teams, are a welcome change from the usual cinnamon.

Ginger Thyme Tea

I woke up Thanksgiving morning with the beginnings of a cold. Black Friday was even worse, with the irrepressible urge to nap setting in a mere three hours after I woke up. Yesterday, after getting over ten hours of sleep the night before, I spent the hours between six and eight pm dozing off on the couch with a purring cat on my stomach and a scarf wrapped around my head. I've gone through two pocket packs of tissues and finally had to cave and buy a full-size box.

Since I know a lot of people get sick around the holidays, I thought I'd share my favorite homemade remedy: a simple ginger tea.

Cranberry Orange Bread

My family doesn't have a well-defined set of Thanksgiving traditions.  Growing up with divorced parents, I often divided my time between two Thanksgiving dinners, having the main meal at one house and dessert at another.  Things always felt briefly desolate as I was shuttled between the two under the cover of early nightfall, but a slice of pie (or three) put an end to that pretty fast.  And I wouldn't have wanted to miss out on spending time with either of my families.  

My mom and I usually had dinner at a friends' house, and didn't have to do much of the cooking.  (I don't think either of us has ever roasted a whole turkey, unless she did a bunch of turkey-roasting before I was born and neglected to tell me about it.)

Paleo Pumpkin Pancakes

I'm a little late to the pumpkin party this year.  I bought a couple of cartons of pumpkin puree over a month ago because I knew the pumpkin cravings would eventually hit, but wasn't sure when.

I made it through all of October and the first half of November without making a batch of my paleo pumpkin spice ice cream, a pumpkin and pecorino soufflé, or a pumpkin caramel cheesecake pie.  I didn't just not make any of those things--I didn't even want them.  It was like I was over pumpkin.

Kratiem Prik Thai Short Ribs with Quick-Pickled Carrots

Wintry weather has already made an appearance in Boston; we had our first snow, albeit a small one, last weekend.  I hate being cold outside and abhor feeling cold indoors even more, but I also, like a true New Englander, am always reluctant to turn on the heat.

My best solution for cold days at home is to have something in the oven pretty much at all times.  And since I can't always be making and eating desserts, my favorite thing to do is braise meat or chicken.  The cooking time is nice and long, so it will really warm up your house (or at least your kitchen).  The bonus effect of this heating strategy is that you will also be really well fed.

Maple Apple Spice Cake

My boyfriend doesn't like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us.  I'm all like, "It's time to apple-pumpkin-squashify all the things!" and he's all like, "Oh, it looks like there's some bread over there for toast."  Literally, he had toast for lunch the other day.  I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.

I've been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.

Things are going a little bit better on the apple front, though, because Ben really liked this cake.  Unless you're the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won't know that there's any apple in it.  It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.

Butternut Squash Soup with Fried Garlic and Chili Oil

A little over a week ago, my laptop gave me the prohibitory sign when I tried to turn it on.  Now that's all it will do--show a gray screen with a circle with a slash through it, and one of those little timers that never stops turning.

I'm in the process of mourning the photos I lost and trying to scrape together money to buy a new computer.  Luckily, my school lent me a laptop to use in the interim--a giant, clunky monster of a PC, but so much better than nothing.  I've been comforting myself with this soup.

Pear Galettes with Pistachio Frangipane

"Can I have this?" Ben points to the last slice of galette, sitting alone on the cutting board.

"NO!" I scream in my mind.

Sensing my hesitation, and because he's a nice boyfriend, Ben asks, "Do you want some of it?"

Um, yes.

"How much?"

All of it.  "Half of it."

Ben smiles and cuts the slice in two, leaving me what amounts to one eighth of a galette, then devours his share.  And he doesn't even like pears!  That's how I know these galettes are good stuff.

Bacon & Sweet Potato Chili

Do you have a really big skillet?  If not, you are going to want to go buy one so you can make this chili right away.

If you are not convinced that you need a 14-inch skillet, I understand.  However, I intend to convince you to make this chili.  It's the best chili I've ever had, and it's a complete and colorful one-pot meal.  If you didn't just go by a huge skillet and/or don't need to feed a bunch of people, you can halve the recipe and make it in a normal-sized pan.

Why is this the best chili ever?  Well, because bacon.  And sweet potatoes.  And all the fresh things on top that make this the perfect comfort food to carry you from winter into spring.

Orange Ginger Squash Soup (Whole30 Day 1)

It's Whole30 time! In addition to eating right all month, I've committed to posting everyday as part of Blogher's January NaBloPoMo. The theme is pressure, which seems fitting--I'm putting a lot of pressure on myself to eat clean food and blog about it every single day for a month! I probably won't be able to share 31 new recipes, but instead will sometimes blog about how I'm feeling and what resources I'm using. I'll be sharing lots of simple recipes, which will hopefully inspire you to get in the kitchen and whip up something healthy even if you aren't committing to a whole Whole30.

Cranberry Maple Syrup & Cran-Maple Compote (Paleo, Vegan, Gluten-free)

You heard it here: cranberry is the new pumpkin!  I am pretty much ready to put these little red super-berries in everything I make from now until Christmas.  I love the depth the tart flavor of cranberries adds to desserts, and they're great in savory dishes, too.

This recipe is so easy--just two ingredients, and you end up with two delicious and giftable condiments.  The cranberry maple syrup would be great on pancakes, but I'm also thinking about incorporating it into a festive cocktail.  I've already used it as the base for another dessert (involving chocolate) that would make a great gift, so stay tuned!  If you want to be really prepared, make a batch of this now and just stash it in your fridge.  I promise you won't be sorry you did!

The cranberry compote is also delicious, and less sweet than the syrup for those of you who don't want to get a toothache.  I used some to make a parfait with yogurt and pecans this morning, and it was amazing.  (Holiday parfait--it's a thing!  A delicious thing that rhymes!)  You could also spread the compote on toast or even serve it with pork chops.

I had so much fun watching and listening to the cranberries pop while I was making this recipe.  It's more subtle than popcorn, but still great.  I tried to make a video of it to post on Instagram, but it turns out I don't know how to do that.  Anyway, it made me think of the song "Get It Poppin'" (warning: explicit lyrics) from ten years ago--it's a completely ridiculous Fat Joe song where he asks the ladies what they're gon' do, and they say "I'ma get-get-get it poppin!" over and over again.  So, yes ... that song has been stuck in my head since I made this.  Still totally worth it, though!

Cranberry Orange Tart (Paleo, Gluten-free, Dairy-free) & Pompeian Grapeseed Oil

I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I'd made any kind of a curd.  The folks at Pompeian sent me a bottle of their grapeseed oil spray, and it gave me the perfect idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.

I am so pleased with how this tart turned out!  Just looking at it makes me really happy.  The cranberry orange curd is just tart enough, but still plenty sweet thanks to the honey.  The crust is a delicious combination of almonds and pecans with a touch of Pompeian olive oil.  The whipped cream on top seals the deal.  Also, how gorgeous are those cranberries and those orange zest curls?  I'm obsessed with looking at pictures of this tart.  And also with eating it.  I did share some with my mom, though, and she said it was one of the best things I've ever made!  If you don't have cranberries on hand, this tart would also be fabulous with any other kind of curd--try classic lemon, dairy-free lemon, or strawberry.  The curd possibilities are endless!  This cranberry orange curd would be equally delicious on pancakes, toast, scones or ice cream if you don't feel like making a tart.  A jar of curd also makes a wonderful homemade gift!

Baked Eggs in Squash Rings (Paleo, Gluten-free)

There is a lot going on right now!  I have three final exams next week, holiday parties are starting to pop up everywhere, and I've decided to put together a little e-cookbook for my email subscribers (click here to subscribe to make sure you get it as soon as it comes out!).  Don't ask me why I started a new project right before finals week--I just couldn't help myself.  Once I think of a fun idea, I need to get started as soon as possible.

With so much happening, it's important to start the day off with a good, healthy breakfast.  This one is elegant enough for a weekend brunch, but simple enough to make any day of the week.  I don't know about you, but I think these squash-framed baked eggs are pretty much the most gorgeous thing ever.  They taste great, too!  Buy some squash today so you can make these tomorrow for Sunday brunch.  That's it from me--I'm off to study!

Salted Pepita Chocolate Bark (Great Gift Idea!)

Here's another post with an easy idea for a great gift: salted pepita chocolate bark.  I brought little baggies of this to work last week, and everybody loved them.  My coworkers were convinced that I bought the bark somewhere fancy.  No one needs to know that this gourmet treat takes only minutes to make!  I wrapped mine up in little cellophane treat bags, but you could also pack a bunch up in a nice holiday tin for a more sizeable gift.

If you missed my first post in the great gift ideas series, check it out.  When you're done making vanilla salt, come back here to read about the bark.  See you in five minutes!

Done?  If not, you can substitute any coarse or flaky sea salt here, but the vanilla salt really takes this over the top.  The pepitas provide a nice crunch and a pop of color, and the combination of vanilla bean, salt, and dark chocolate is absolutely amazing.

I like to make this right before bed, then leave it out to harden while I sleep.  When I wake up in the morning, it's ready to break into pieces.  Because of this routine, Ben calls this "breakfast chocolate".  I can assure you, however, that it's delicious any time of day.  I'm planning on making some more so I can put out a big bowl of it on Thanksgiving, for those of us who like to nibble on something sweet while waiting for the turkey.  Enjoy!

Quick Curried Pumpkin Soup (Paleo, Gluten-free, Vegan)

I'm on a really big soup kick right now.  It's so comforting to sit down with a bowl of soup on a chilly fall day, especially a soup that's both kinds of hot: warm and a little spicy.  The only problem with soup is that it sometimes takes a while to make.  Not this one, though.  You can have this soup on the table in less than 15 minutes!  It's a deliciously creamy, warmly spiced fall soup that has a depth of flavor not usually achieved in super fast recipes.  If you have a well-stocked pantry, you can whip up this soup at a moment's notice.  It's great for lunch when paired with a big salad, and would also make a great Thanksgiving starter!

I used homemade chicken stock made from a rotisserie chicken for this soup.  It was my first time making chicken stock, and I'm so glad I took the time to do it!  It made the whole house smell wonderful, and I felt like I was being really frugal.  I froze some of the stock in an ice cube tray, so now I have a bag of homemade stock cubes to use to make sauces and other recipes.  This recipe will also work with store-bought stock, though--the real flavor star here is the curry paste.

To make the soup vegan or vegetarian, just omit the fish sauce or use a splash of coconut aminos instead.  The soup will still be nice and flavorful with just the curry paste, stock, and pumpkin.  You can even omit the sunbutter or almond butter if you're out, but it adds a nice richness to the soup.

A Primal Thanksgiving Menu

photo credits (from top left): ACW, ACW, ACW, Pinch of Yum, Oh My Veggies,

ACW, How Sweet It Is, Cookie & Kate

Since we're hosting Thanksgiving this year, I've been scouring the interwebs for delicious, wholesome, and unique grain-free dishes. I thought I would share my ideal menu with you. I probably won't actually make every single one of these, but it's fun to dream big. What's going to be on your Thanksgiving table? Feel free to leave links to your favorite recipes in the comments. Happy menu planning!

Caramelized Shallots (Paleo, Gluten-free, Vegetarian)

Ben and I are hosting Thanksgiving this year!  My mom is coming, and so are several of my friends from school whose families are too far to visit during our short break.  I have never hosted Thanksgiving before, and I'm a little nervous!  Ben is going to make the turkey, which I guess is the hardest part, but I'll still have lots of work to do making appetizers, sides, and dessert.

I tested two Thanksgiving sides today--these caramelized shallots, and a roasted garlic, squash, & rutabaga puree (coming soon).  They were both delicious!  I served them alongside these pork chops from Simply Recipes, and it was the best lunch I've had in a long time.  

I've been wanting to make these shallots ever since I first got my hands on Barefoot in Paris (I am a huge Ina Garten fan!).  They are amazing--sweet, tangy, salty, buttery, and beautiful!  I made a couple of changes to make the recipe paleo and reduce the fat a bit.  Ina also recommends leaving the roots attached to the shallots, but I trimmed mine before cooking because I wanted to be able to eat them without cutting anything off.  You could try leaving them on if you like--it does make for an elegant presentation.

Mocha Mexicano & A Giveaway (Paleo, Gluten-free, Vegan)

This mocha mexicano is full of warm spices, and packs a subtle punch thanks to a little cayenne pepper.  It's inspired by ingredients from Rodelle Vanilla and Taza's Fire Puncher chocolate.

This summer, my vegan & paleo strawberry ice cream was a runner-up in Rodelle Vanilla's Great American Ice Cream Contest, and the prize was a basket of Rodelle Baking Goodies.  I asked the wonderful folks at Rodelle if they would include a few extra goodies for you all, and they said yes!  I picked up a couple of other treats over at Taza Chocolate yesterday, and am beyond excited to bring you a vanilla and chocolate giveaway.

Prize basket

One winner will receive a prize basket including:

• Two whole Madagascar Vanilla Beans from Rodelle
• A 6-ounce bottle of Rodelle Pure Madagascar Vanilla Extract
• A 2-ounce bottle of Rodelle Organic Chocolate Extract
• A 2-ounce bottle of Rodelle Anise Extract
• Two discs of Taza Chocolate's Organic Fire Puncher 70% Dark Chocolate Mexicano (2.7 ounces)
• A bag of Taza's Organic 55% Dark Chocolate Covered Cacao Nibs (2 ounces)
• A recipe card for Molten Spiced Chocolate cake and a Direct Trade pamphlet from Taza

Pumpkin & Pecorino Soufflé (Gluten-free)

Me and pumpkin--it's not over!  Whenever I have leftover pumpkin in the fridge, I can't stop myself from adding it to almost all things.  This past weekend, I went to see my little sister, who's 15, cheer at her high school's last home game of the regular season.  The game fell on my dad's birthday, so I wanted to bring a little something sweet for the post-game celebration.  Unfortunately, in addition to her dairy and soy allergies, my sister is also currently avoiding nuts, citrus, and chocolate as part of an anti-migraine diet.  And, of course, I wanted whatever I made to be gluten-free.

Well, what was left that COULD go in these treats?  Pretty much just pumpkin (and a few coconut products).  I ended up making gluten-free, dairy-free, soy-free, and nut-free pumpkin cupcakes, and while I didn't think they were good enough to share with all of you, my sister really liked them.

The cupcakes only used a cup or so of pumpkin, so I was left with some extra, which was burning a hole in my pocket/fridge... Can that expression apply to food you really want to use up?  Or is it only for money you're dying to spend?

Pumpkin Caramel Cheesecake Pie (Gluten-free, No-bake)

This pie is so easy, and so good!  If you already have your caramel sauce made (try salted caramel, salted maple caramel, or even store-bought), there is no cooking required--just a few rounds of food processing.  And, in case you need another reason to make this, there's pumpkin involved!  There's also caramel, whipped cream, and a delicious two-ingredient crust.  The cheesecake layer is rich, but not overpowering--I think even people who don't love cheesecake will probably love this.  

The recipe has several components, but they are all easy to whip up in the food processor.  You don't even really need to wash it in between layers.  Also, it's so much fun to press the crust into the pan, smooth all these amazing things on top, swirl in some caramel, and sprinkle on a few pepitas.  It's almost as much fun to make this pie as it is to eat it!

I made this for two hungry podcasters, and they both loved it.  Even though Ben at first insisted he "didn't want a piece right now", he changed his tune as soon as he laid eyes on my slice.  Basically, this pie is irresistible!