Forking Up

Pumpkin Spice Season isn't over until I SAY it's over, okay? Pumpkins keep well in winter and I know y'all have a bunch of extra cans hidden in your pantry.

Holiday season is upon us! Do you know what YOU'RE bringing to your office potluck?


Believe me, this cheesecake is the highlight of ANY holiday table. Funny story: I attended a potluck for local theater people and accidentally dropped this cheesecake. I had nothing else to bring, so I ended up salvaging what I could and putting it in the pan. I kid you not, I heard, more than once, "who brought the weird pudding thing? IT'S DELICIOUS!"

So, even when you drop it and it looks like nothing, it still tastes amazing. Get on this.

Pumpkin Pie Cheesecake

• 1 1/2 cup crushed ginger snaps
• 1/2 stick butter, melted
• 3 packages cream cheese, softened
• 1/2 cup pumpkin puree
• 1 tsp vanilla (I use bourbon vanilla)
• 1 cup sugar
• 1 tbsp pumpkin pie spice
• 3 large eggs

Topping: 1/4 cup caramel sauce (I use homemade with bourbon mixed in), pumpkin pie seeds (I used Trader Joe's spiced)

-Preheat oven to 350 degrees F.

-Mix together crushed ginger snaps and melted butter. Press into a springform pan (or deep pie dish), using a glass to press the crumbs as tightly as possible, and pushing them up the edges of the pan.

-In a stand mixer, mix together the cream cheese, pumpkin puree, and sugar. Add the eggs, one at a time. Taste, and adjust spice if desired.

-Pour the cheesecake mixture into the prepared crust. Bake for an hour, until firm. Let cool completely.

-Drizzle caramel over the prepared cheesecake and top with pumpkin seeds.

Tip: to avoid the top cracking in the oven, place a pan with water on the bottom shelf of the oven and let it bake with the cheesecake.

I've been absent from the blog. I missed the biggest foodie holiday. I'm sorry. Election season hit and I didn't really feel like cooking. It's been hard to focus on lighthearted things when you're preoccupied with the outcome of a polarizing election and feeling helpless and upset. It feels fake to get excited about recipes when so many are hurting.

When not trying to be a millennial social justice warrior princess, I've been diving into improv with my new troupe, a group of girls who I just adore. I suppose jumping on stage and being forced to be lighthearted and funny and find humor and healing with no prep is easier than sitting down and creating a recipe and writing a post. Excited to see where our group goes in the coming year.


My darling fiance, who typically helps me with my food photography, has also been recovering from surgery. So without the help here, it was just easier to take a mini-hiatus.


Anyways, that's where I've been.

About this recipe, my grand return back to blogging--it's funny, because I've challenged myself to avoid alcohol until Christmas--is a delicious hot mulled wine. Mulled wine reminds me of nearly 10 years ago, when I was wandering the gorgeous streets of Prague during a study abroad trip. It's hot, boozy, and perfect for the season.

Texas is still lovely and warm, but if I close my eyes and sip slow I can almost hear the snow patting softly on the windowsill.

Serve a big pot for your holiday party. It's like winter sangria. And sangria is legit.


Hot Mulled Wine

• 2 bottles of mild red wine - I use a red blend
• 1 apple, cored and sliced into rounds
• The peel from 1 orange
• 1 tsp dried whole cloves
• 1/2 tsp allspice berries
• 1 cinnamon stick
• 2 whole star anise
• 1/3 cup sugar

-Over medium heat, combine all ingredients.

-Let wine simmer for 10 minutes, until fragrant. Let simmer longer for a more intense flavor.

-Use a ladle to pick out the spices. Serve in heat-proof cups. Optional: serve with a sprig of rosemary.

Hey all! I made a few Youtube videos of my friends and I trying to find the perfect pumpkin beer!








Check it out and have a happy and safe Halloween :D I know I will... can anyone guess what my costume is?

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• 2 tubes of crescent roll dough
• 1 8oz package of cream cheese
• 1 egg
• 1 tsp vanilla
• 1/4 cup granulated sugar
• 1/4 cup pumpkin butter (approx.)
• 1/3 cup powdered sugar + 1 tsp (or more) water

Once upon a time, I had a blog called Quarter Life (Crisis) Cuisine.

It's still there, but I don't update it as much, since I'm building up this one now. Plus, I just turned 29. My quarter life is done.

The downside? All my best recipes are still there!

So please check out last year's Halloween recipes, on the offchance I run out of time to make any this year ;)

• 1 stick + 2 tablespoons butter, room temp
• 1 cup dark brown sugar
• 1 large egg 
• 1/4 cup maple syrup
• 1 1/2 cups flour
• 1/4 teaspoon baking soda
• ½ teaspoons baking powder
• 1 tsp powdered ginger
• 1 tbsp pumpkin spice
• 1/2 teaspoon salt

• 1/2 stick butter, room temp
• 1/4 cup pureed pumpkin
• 1 tbsp pumpkin spice
• 2+ cups powdered sugar

• 2 cups white chocolate chips
• 1 stick butter