This Nutella Pear Focaccia Sandwich is sweet and savory, soft and crunchy, and an easy but fun breakfast, snack, or dessert.

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I’m not really a deli meat sandwich fan. Most of the time the bread seems like an afterthought and the filling is texturally boring or does not contain much variability in flavors. But every now and then I find a place that not only uses great bread, often made daily in house, but also has more creative, flavorful fillings.

Recently I’ve become obsessed with Italian focaccia sandwiches. After revisiting Florence last summer and the sandwiches at All’Antico Vinaio, I was reminded just how good they can be. Luckily for me, there are now two new spots in Columbus to get my fix.

Of course I’m not going to limit myself to only buying focaccia sandwiches when I could also make them at home. Using a small loaf of homemade focaccia, or make it even easier by buying one from a local bakery, I created this chocolate hazelnut spread (aka Nutella) pear focaccia sandwich.

As the name suggests, this focaccia sandwich is made with Nutella and pear. However, the name leaves out the creamy mascarpone and the crunchy toasted hazelnuts that complete medley of texture and flavor in this sandwich. Is it breakfast, snack, or dessert? I say yes to all. I enjoyed mine with a glass of basil lemonade.

Two years ago: Holiday Double Decker Cookies

NUTELLA PEAR FOCACCIA SANDWICH

Print

Yield: 1 Serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 small focaccia, sliced
• 1 Tbsp chocolate hazelnut spread, (Nutella)
• 1 Tbsp mascarpone
• 1 Tbsp chopped toasted hazelnuts
• 1/2 pear, thinly sliced

Directions

1. On one side of the sliced focaccia, spread the Nutella. On the second slice, spread the mascarpone.
2. Sprinkle hazelnuts over the slice with the Nutella, layer the pear on top, and place the slice with the mascarpone on top.
3. Slice in half and enjoy!

Source: The Spiffy Cookie original

The popular fall beverage PSL now comes in the form of dessert as a pumpkin spice latte tiramisu. It’s tiramisu with a fall twist!

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As a coffee hater, I considered making another chai tiramisu but this time a pumpkin chai tiramisu. I bet it would be crazy delicious, but I decided to appease all the coffee lovers in my life and make a pumpkin spice latte recipe instead. A PSL tiramisu, if you will.

I have never had a “PSL” for obvious reasons, but I can assure you that this pumpkin spice latte tiramisu does in fact have actual pumpkin puree in it and not just pumpkin spice. I point this out because evidently after being shamed for it, Starbucks finally started using actual pumpkin in 2015. But I digress.

I have to say, despite my aversion to coffee and coffee-flavored things I was able to get past the coffee flavor in this pumpkin spice latte tiramisu. My fellow coffee-haters cannot say the same thing, but I give them props for at least trying it.

Granted I still think it would have bene better with chai so I may need to make that happen soon as well.

My coffee-lovers however loved it!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Copycat City BBQ Pumpkin Pudding from Palatable Pastime
• Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
• Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
• Pumpkin Pie Crisp with Streusel Topping from Blogghetti
• Pumpkin White Chocolate Scones from The Redhead Baker

PUMPKIN SPICE LATTE TIRAMISU

Print

Yield: 16 Servings Prep Time: 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 1 cup mascarpone
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• Pinch of salt
• 1 cup freshly brewed espresso*
• About 24 lady fingers**
• Cocoa powder, for dusting the top

Directions

1. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
2. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone, pumpkin, spices, and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
3. One by one, dip 1/3 of the lady fingers into the espresso* and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
4. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
5. When ready to serve, dust the top with cocoa powder.

Notes

*Depending on how dry your lady fingers are, you may need more or less. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: adapted from my Chai Tiramisu.

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Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.

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I hate coffee.

Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!

Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in homemade chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.

While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.

Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.

As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.

Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.

CHAI TIRAMISU

Print

Yield: 16 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHAI CONCENTRATE

• 3 cups filtered water
• 3 bags of chai 
• 1/4 cup sugar
• 2 Tbsp dark rum

TIRAMISU

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 2 cups mascarpone 
• Pinch of salt
• About 24 lady fingers** 

TOPPING

• 1 Tbsp powdered sugar, for topping
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp cardamom
• Pinch ground cloves
• Pinch ground allspice

Directions

1. To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
2. Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
3. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
4. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated. 
5. One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
6. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight). 
7. Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside. 
8. When ready to serve, dust the top with the chai-spiced-sugar.

Notes

*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: Adapted from A Cozy Kitchen.

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Show off all that summer fruit in this peach raspberry mascarpone tart, with both pistachio butter raspberry mascarpone filling nestled into a coconut-pistachio crust.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This recipe was born both out of inspiration and necessity.

A couple weeks ago I had a raspberry pistachio tart from a local bakery and it blew my mind. Which reminded me that I had some leftover pistachio butter in my pantry that I needed to use up, so I put a homemade version on my short list of things to make.

Then I picked up my order from the Peach Truck and despite eating my rationed amount every day I was struggling to keep up. I didn’t want to just peel and freeze them, or turn them into a canned product (because I’m still working through my last peach jam), so I had to come up with something else.

If you follow me on Instagram, you may have also noticed that I am bursting with raspberries from our garden as well. So what about a combo dessert incorporating both fresh peaches and raspberries?

I turned to my handy Flavor Bible and dreamed up this tart recipe.

The crust recipe came from Pieometry, adapted from the coconut pecan crust but instead made it with pistachio. Then the filling I just worked out on my own, adjusting the ingredients and amounts a little at a time until I reached the desired sweetness and consistency.

In the end, it turned out to be a show-stopping delicious tart. It’s like a fancy, thin no-bake cheesecake (if you ignore the crust) topped with tangy sweet fresh fruit.

I considered topping it with fresh whipped cream, but truly didn’t need it. No that I’m going to stop you if you disagree.

PEACH RASPBERRY MASCARPONE TART WITH COCONUT-PECAN TART

Print

Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup unsweetened shredded coconut
• 1 cup whole roasted shelled pistachios
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted

FILLING

• 8 oz. mascarpone
• 1/4 cup pistachio butter
• 1/4 cup raspberry puree*
• 1/2 cup powdered sugar, divided
• 2 Tbsp heavy cream

TOPPING

• 2 fresh peaches, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, spread the coconut in an even layer. Toast in the oven for 3 minutes, or until golden. Allow to cool then pour into the bowl of a food processor.
3. To the food processor, add pistachios, flour, sugar, and salt, and pulse until sandy in texture. Add butter and pulse until it sticks together.
4. Dump mixture into a 9-inch tart pan with removeable bottom, spreading evenly, pressing firmly into the pan and up the sides.
5. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack before filling.
6. While the crust cools, prepare the filling. Divide the mascarpone into two medium bowls. Add the pistachio butter to one, and the raspberry puree to the other. Add 1/4 cup powdered sugar to each. Beat each separately until creamy. Add heavy cream to the pistachio cream if necessary to reach a similar consistency.
7. Spoon fillings into the crust, alternating between the two. Swirl together using a butter knife. Top with sliced peaches, raspberries, and chopped pistachios. Chill for 2 hours or until ready to serve.

 

Notes

*Mased fresh raspberries or throw in the blender.

Source: Crust adapted from Pieometry, filling The Spiffy Cookie original.

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This bright and fresh lemon almond cake is naturally gluten-free with the use of almond flour. Topped lemon mascarpone for a delicious summer dessert.

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Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner.  This week is sponsored by Rodelle and La Tourangelle. I received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

What I made for Lemon Week:

• Gluten-Free Lemon Almond Cake
• Glazed Lemon Poppy Seed Pudding Cookies
• Rosemary Watermelon Lemonade

I’m starting this week of celebrating lemons with one of the best desserts I have made. The first time I made this cake was part of a date night at home kit from one of my favorite local caterers, The Kitchen, during the early days of COVID lockdown when we were all trying to figure things out. The dessert originally was a lemon-orange cake with a little bit of cinnamon added which was an instant hit.

When it came time to brainstorm recipes for #LemonWeek, this cake immediately came to mind. This time I doubled up on the lemon and left the orange out. Then I added even more lemon in a mascarpone topping. It was just a little bit different but still just as amazing as I remembered. Rich in lemon flavor, but light in taste despite the thickness of the cake. And as an added bonus it is naturally gluten-free with the use of almond flour.

Love lemon cakes and need more? Try my Meyer Lemon Poppy Seed Pound Cake or Lemon Coconut Cake with Blueberry Frosting. Don’t love lemon but still like the idea of a gluten-free almond cake? How about a flourless chocolate almond cake instead?

For this recipe I used La Tourangelle baking spray to grease the cake pan and Rodelle vanilla extract. Be sure to check out the prizes up to grabs and enter the giveaway located at the bottom of this post. But also don’t forget to check out all these other lemony delicious recipes shared today listed below this text…

Monday #LemonWeek Recipes

• Lemon Poppy Seed Loaf by Fresh April Flours
• Grilled Asparagus with Lemon and Feta by Palatable Pastime
• Lemon Raspberry Cheesecake No Churn Ice Cream by Blogghetti
• Lemon Raspberry Cupcakes by Hezzi-D’s Books and Cooks
• Egg Lemon Soup with Spinach by Art Of Natural Living
• Lemon Shortbread Bars by Karen’s Kitchen Stories
• Lemon Butter Salmon by Cheese Curd In Paradise
• Lemon Curd by Devour Dinner
• Lemon Curd Cookies by Best Cookie Recipes
• Lemon Donuts by The Freshman Cook
• Lemon Fruit Dip by Simply Inspired Meals
• Lemonade Bundt Cake by The Fresh Cooky
• Lemon Ginger Chicken Thighs by A Day In The Life On The Farm
• Creamy Lemon Basil Shrimp Pasta by An Affair From The Heart
• Lemon Cupcakes by Kathryn’s Kitchen Blog
• 15 Minute Lemon Pasta by Jen Around The World
• Lemon Cheesecake by Lemon Blossoms
• Lemon Smoothie by Home Cooked Harvest
• Aromatic Lemon Chicken by That Recipe
• Lemon Pound Cake by The Redhead Baker
• Lemon Muffins with Lemon Drizzle by Jonesin’ For A Taste
• Lemon Garlic Pasta by Magical Ingredients

GLUTEN-FREE LEMON ALMOND CAKE

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups + 1 Tbsp almond flour, divided
• 4 large egg, yolks and whites divided
• 1-3/4 cups sugar
• 2 lemons, juice and zest divided
• 1 tsp vanilla extract
• 8 oz. mascarpone
• More lemons or toasted almonds, for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Grease a 9-inch cake pan with cooking spray and dust with 1 tablespoon of almond flour.
3. In a large bowl, add the yolks and 1-1/2 cups of the sugar. Whisk until smooth, about 3 minutes. Add lemon zest and 1/2 teaspoon of the vanilla, whisking until well blended.
4. Add almond flour to the yolk mixture 1/2 cup at a time, mixing well between additions. Set aside.
5. In a large bowl, add the egg whites and beat with a hand mixer until soft peaks form (about 4-5 minutes).
6. Add 1/3 of the whites to the yolk mixture, and gently fold with a rubber spatula until just incorporated. Add the remaining white and continue to fold until incorporated.
7. Transfer batter to the prepared baking pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely.
8. Meanwhile, in a medium bowl, whisk together the mascarpone, lemon juice, remaining 1/4 cup of sugar, and remaining 1/2 tsp vanilla until blended. Spread on top of cooled cake before serving.

Source: Adapted slightly from The Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

Gingered pears are topped with a graham crumble topping in this fall flavored galette, served with a dollop of fresh whipped mascarpone.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

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When the flavors of fall start trending, the first one people flock to is pumpkin, with apple coming in second. But what about pears? 

The last couple years I have embraced the glory of pears as the perfect transitional fruit from summer to fall. I may be sad that peaches are at their end for another year, but at least I have pears.

Not to say I don’t like apples and pumpkin, in fact I went apple picking this past weekend, I just think pears don’t get enough credit.

Also, where are the U-pick pears? The only one I have seen here is just for Asian pears, not that I don’t enjoy those, but there are so many other kinds! But I digress…

Thankfully, Melissa’s Produce also sent a bunch of pears in their care package for #FallFlavors week. Combine that with the gluten-free ginger oat graham crackers from Nairn’s, and vanilla bean paste from Taylor & Colledge I also received and I knew I have to bake something good.

Since galettes are the best, laziest pies ever, I decided to make a gingered pear galette with a crumbly toppings and served with fresh whipped mascarpone. 

First of all, my obsession with ginger and pear, and cardamom and pear, is real and further verified by this dessert. And that whipped mascarpone? It makes me want to never make regular whipped cream ever again. 

I also garnished it with a sprinkle of chopped pistachios because why not?

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Tuesday Fall Recipes

• Apple Pear Crisp by Family Around the Table
• Au Gratin Potatoes & Sunchokes by Sweet Beginnings
• Caramel Apple Pie Bombs by Cheese Curd In Paradise
• Caramel Apple Tea Doughnuts by Kate’s Recipe Box
• Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
• Green Apple Mule by Cindy’s Recipes and Writings
• Herb Roasted Sunchokes by Blogghetti
• Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications
• No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
• Pear & Apple Sauce by Hezzi-D’s Books and Cooks
• Roasted Butternut Squash with Apples by Eat Move Make
• Tea Brined Pork Tenderloin by A Day in the Life on the Farm
• Gluten-Free Vanilla Apple Fritters by Frugal & Fit

Two years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Six years ago: Grilled Polenta with Spicy Steak

Eight years ago: Peanut Butter and Chocolate Popcorn

Nine years ago: Buffalo Chicken Meatball Subs

GINGERED PEAR CRISP GALETTE WITH WHIPPED MASCARPONE

Print

Yield: 8 servings Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEARS

• 4 peeled pears, cut into 1/4-inch slices
• 1-1/2 Tbsp brown sugar
• 1-1/2 Tbsp cornstarch
• 1 Tbsp grated ginger
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch salt

TOPPING

• 3/4 cup ground graham crackers
• 1/4 cup rolled oats
• 1/4 cup + 2 Tbsp packed brown sugar
• Pinch salt
• 1 stick (1/2 cup) chilled butter, cut into cubes

CRUST

• 1 refrigerated pie crust (or homemade)
• 1 egg + 1 tsp water, lightly beaten
• Coarse sugar

WHIPPED MASCARPONE

• 8 oz. mascarpone, room temperature
• 3 Tbsp powdered sugar
• 2 Tbsp heavy cream or milk
• 1 tsp vanilla paste or extract

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a large bowl, toss pears, brown sugar, cornstarch, grated ginger, ground ginger, cinnamon, cardamom, and salt. Set aside to macerate while you prepare the mascarpone filling.
3. In a medium bowl, blend together the cream cheese, sugar, egg yolk, vanilla, and salt. Set aside.
4. In another medium bowl, combine the ground graham crackers, oats, sugar and salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse sand. Set aside.
5. Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, spread mascarpone evenly over the dough. Layer the pears evenly on top of the mascarpone, and sprinkle with topping. Fold the crust over the pears on the edges. Brush the exposed crust with the egg wash and sprinkle with coarse sugar.
6. Bake 35-40 minutes, or until the fruit is bubbling around the sides, and the crust and topping are golden. Place sheet on a wire rack to cool completely.
7. While the galette cools, whip the mascarpone. In a medium bowl, add mascarpone, powdered sugar, heavy cream, and vanilla. using a hand mixer, beat, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute. Serve galette with a dollop of whipped mascarpone.
8. Cut and serve topped with whipped mascarpone. (Best served on same day.)

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

a Rafflecopter giveaway

Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).

P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.

One year ago: Lattice Chicken and Sweet Potato Potpie

Two years ago: Apple-Cranberry Oatmeal

PESTO CHICKEN PIZZA WITH MASCARPONE, SPINACH, AND SUN-DRIED TOMATOES

Makes 1 pizza

Ingredients:

1 recipe beer pizza dough (or favorite store bought dough)

1 Tbsp olive oil

1/2 medium yellow onion, thinly sliced

1/4 cup basil pesto (homemade or store bought)

2 oz. Mascarpone cheese

9 oz. frozen chopped spinach, thawed and squeezed of excess water

1 cup cooked, chopped chicken*

1/4 cup sundried tomatoes, chopped

2/3 cup shredded mozzarella

1/4 cup shredded Italian cheese (Parmesan, Asiago, and/or Romano)

Red pepper flakes, optional

Directions:

1. Preheat the oven to 450 with a pizza stone** on a rack placed on the bottom third.
2. While the pizza dough is rising, in a medium skillet over medium heat add the oil. Add onion, cover and cook until caramelized, about 10 minutes, stirring occasionally. Set aside.
3. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal**.
4. Spread the pesto over the crust in an even layer leaving an edge for the crust. Layer with small dollops of Mascarpone, spinach, onion, chicken, and tomatoes. Top with mozzarella and Italian cheeses, and season with red pepper flakes if using.
5. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Want to make it vegetarian? Substitute the chicken for sliced mushrooms.

**If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from Becky, friend of The Spiffy Cookie.

Before I begin, let me preface today’s post by saying I 100% support the motivation of those people who have newly joined a gym and are actually using it and attending group fitness classes. I will always cheer on any person who makes a commitment to their health and well being. That being said…

At the beginning of each new year there is a large influx of new members to gyms everywhere, and the one at which I am a member is no exception. Parking spots have become a little harder to find, but who cares if I have to park further because I’m there to work out, what’s a few extra steps? Upon entering the gym, the cardio and weight lifting areas also have more people utilizing the space, but I purposely joined this gigantic Mecca because even with the influx there are still open machines here and there most of the time. If not there is a short wait.

However, I start to get annoyed when I have to show up at least 30 minutes early to the group fitness classes in order to get in. Thankfully (being a graduate student working in a lab), my schedule is flexible to an extent which allows me to leave a little earlier in order to stake a claim on a bike/mat/etc. But sometimes even getting there 30 minutes ahead of time isn’t enough and that’s when I get really annoyed. When that happens I try to make the best of it and use one of the ellipticals that may be open on the cardio floor instead. But it’s just not the same when no one is in front of you saying “FASTER”, “MORE RESISTANCE”, etc.

Anyway like I said in the beginning, I could never be mad at anyone who is trying to do the same thing as me. So hop on that spin bike and afterwards, make these awesome stuffed shells for dinner! Cause that’s what I would do ;-). Serves with roasted brussels sprouts.

One year ago: Peanut Butter Fudge Brownie Bricks

Two years ago: English Muffins

BUTTERNUT SQUASH STUFFED SHELLS

Makes 20 shells, and serves approximately 4

Ingredients:

STUFFING

20 jumbo shells

2-1/2 cups cubed butternut squash

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

2 Tbsp unsalted butter

1 shallot, chopped

1 garlic clove, minced

1-1/2 Tbsp mascarpone cheese (I used cream cheese)

1 Tbsp grated parmesan cheese

Kita, from Pass the Sushi, contacted me about contributing to Steph’s (from Steph’s Bite by Bite) surprise virtual bridal shower and I definitely knew I wanted to be a part of it. Even though some of us (myself included) are already donating desserts to her dessert bar for the big wedding day, this was a fun idea to do in addition since it is after all, a surprise! Who doesn’t love surprises?

Another thing that I really liked about this idea, is that even though I am very aware that Steph is fully capable of pleasing her soon-to-be-hubby’s belly, she will now have a big new list of great date-night meal ideas to play with. I don’t know if that was the original intention behind this masterful plan, but I think it makes sense.

I decided to go all the way and do a full meal. Naturally, I created a huge mess in my kitchen making everything for this, but I drank a glass of wine in the process so it make it not seem so bad. And had another glass after cleaning up after myself. And then maybe I invited Katie over and we finished the whole bottle while watching Project Runway and being amused by my cat playing with a rubber band. Maybe… yes. Yes, I am getting sidetracked.

I prepped the potato cakes first, then let them sit for a few minutes while I prepared the flank steak. Once the steak was in the oven, I cooked up the potato cakes. The timing was just perfect and I can’t believe how well it all went together. The juicy flavorful steak was served curled up on top of the crunchy potato cakes that were super moist and heavenly. It is a fancified (I may have just made that word up) meat and taters!

As for the cheesecake, it was the logical choice for the end of this meal. With the Italian-ish feel of the steak, having a dessert with Amaretto and mascarpone just seemed right. And it is made one day in advance so the kitchen mess gets spread out between two days. But the dessert really doesn’t make much of a mess. Except maybe a mess of your diet, because I decided it needed a drizzle of Nutella on top while I was at it. Go ahead and try to tell me I was wrong.

Happy surprise virtual bridal shower, Steph!

FLANK STEAK STUFFED WITH SUNDRIED TOMATOES, GOAT CHEESE AND BASIL

Serves 2

Ingredients:

10 oz. (ish) flank steak

2 oz. goat cheese, brought to room temperature to soften

1/4 cup sundried tomatoes, drained and chopped

3 Tbsp fresh basil, chopped

Salt and pepper

1 Tbsp olive oil

Directions:

1. Preheat the oven to 400 degrees.
2. Butterfly the flank steak, and then pound is to flatten it slightly. Sprinkle both sides of the steak with salt and pepper.
3. In a bowl, combine the softened goat cheese, sundried tomatoes, basil, a few grinds of pepper. Spread the mixture on top of the flank steak, and then roll it up to form a log. Secure the steak with kitchen twine or toothpicks.
4. Heat a large, ovenproof skillet over medium heat and add the olive oil. Add the flank steak and brown it on all sides. Place the flank steak in the oven to finish cooking to your desired level of doneness (about 1o minutes for me). Place the steak under a foil tent to rest for 5-10 minutes before slicing.

SPINACH POTATO CAKES

Makes one dozen

Ingredients:

1 Tbsp unsalted butter

1 cup packed fresh spinach, stems removed

1 large egg, lightly beaten

1 large Idaho potato, boiled and mashed

1/4 cup grated Parmesan

1/4 tsp finely grated lemon zest

1/2 tsp salt

1/4 tsp ground black pepper

1 clove garlic, minced

1/4 cup dried bread crumbs

1/4 cup all-purpose flour

Panko bread crumbs

1/4 cup canola oil

Directions:

1. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs and flour until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes.
2. Pour Panko bread crumb into a shallow bowl. Coat each potato cake and press down slightly to adhere. Gently shake off any excess and transfer to a plate.
3. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.

AMARETTO CHOCOLATE MASCARPONE CHEESECAKE BARS
Makes 9 bars

Ingredients:

1 stick unsalted butter, cold and cut into pieces

1 cup + 2 Tbsp flour, divided

1/4 cup powdered sugar

8 oz. reduced fat cream cheese, at room temperature

8 oz. mascarpone cheese, at room temperature

1 cup granulated sugar

3 Tbsp Amaretto

3 large eggs, room temperature

1/4 cup cocoa powder

1/3 cup chocolate chips (optional)

Nutella, melted

Directions:

1. Preheat oven to 350 degrees. Line an 8″ x 8″ square pan with parchment paper, leaving an overhang, and set aside.
2. Cut the butter into 1 cup of the flour and powdered sugar until crumbly. Press evenly  into the prepared pan. Bake for 15 minutes or until light brown.
3. Meanwhile, beat cream cheese in large bowl until smooth. Add mascarpone and 2 Tbsp flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
4. Gradually add sugar and beat until smooth. Beat in Amaretto. Add eggs 1 at a time, beating just until blended after each addition.
5. Divide the batter in half. Add cocoa powder to one of the batters and mix until fully incorporated.
6. Pour chocolate filling into pie shell. Carefully spoon plain Amaretto batter on top. Scatter chocolate chips if using.
7. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 40-50 minutes. Cool cake on rack 1 hour before refrigerating uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
8. Before serving, lift out of the pan using the overhanging parchment paper before cutingt into 9 squares. Drizzle melted Nutella over the top is desired.

Source: Flank Steak from Elly Says Opa. Potato cakes adapted from Epicurious. Cheesecake adapted slightly from Culinary Concoctions by Peabody. Cheesecake shortbread crust from King Arthur Flour.

And these stuffed morsels? I was at a loss for words after the first bite. It may take a but of time, but good grief was is more than worth it! Make it. Now. I promise you will fall in love – again.

Ingredients:

MARINARA SAUCE

1/4 cup yellow onion, diced

2 cloves garlic, minced

1 can whole tomatoes

2 Tbsp olive oil

1 Tbsp fresh thyme

1 tsp dried oregano

1 tsp paprika

4 oz mascarpone cheese

2 Tbsp fresh basil, chopped

2 Tbsp fresh parsley, chopped

EGGPLANT & SHELLS

20 jumbo pasta shells, cooked

2 large eggplants, peeled and cubed

1/4 cup yellow onion, diced

3 cloves garlic, minced

1/3 cup fresh parsley, chopped, plus more for garnish

1 cup shredded Mozzarella

1 cup plain bread crumbs

1/2 tsp cayenne pepper

Pinch of salt and black pepper

Parmigiano-Reggiano, for garnish

BECHAMEL SAUCE

2 Tbsp unsalted butter

4 tsp all-purpose flour

1 cup heavy cream, at room temperature

1/4 cup milk, at room temperature

1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

Directions:

1. Preheat oven to 350 degrees, and lightly grease a 9 x 13 baking pan.
2. First, make the marinara sauce. In a sauce pan, heat the olive oil and cook the onions for 4-5 minutes, add the garlic and roast for another 2-3 minutes. Pour in the can of tomatoes and remaining ingredients. Bring to a boil then reduce heat to a simmer and simmer for 30 minutes.
3. Using an immersion blender (or transfer to a blender), puree until you reach a desired consistency. Turn heat to low and cover until ready to assemble the shells.
4. For the eggplant, heat a tablepsoon of oil over medium-low in a large pan and cook the cubed eggplant down to a mushy mass, stirring occasionally for approximately 25 minutes. Remove it from the pan and put it in a large bowl.
5. In the same pan, lightly sauté the onion and garlic for 2 minutes. Add to the bowl of cooked eggplant.
6. Stir in the parsley, Mozzarella, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill.
7. Meanwhile, prepare the bechamel sauce. Melt the butter in a non-stick sauce pan and slowly add the flour a teaspoon at a time, whisking until well blended (about 3 minutes). Next, whisk in the cream and milk and increase the heat to high until the sauce begins to simmer. Season with salt, pepper and nutmeg- cook for another 3 minute then turn heat to low and allow to sit until time to assemble the stuffed shells.
8. Pour the bechamel sauce into the prepared pan and spread evenly. Scoop a few tablespoons of eggplant filling inside each cooked shell. Place each pasta shell in the sauce, seam up. Dollop a spoonful of the marinara sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley and grated Parmigiano-Reggiano, if desired, and serve immediately.

Source: Stuffing adapted from Eggplant Veggie Burgers. Sauces adapted from Kitchen Belleicious.