pumpkin chocolate chip cookies

pumpkin cocolate chip cookies

So we mayyy have stayed out a little too late last night. And we mayyy have had a few too many drinks considering that today was a show day. But we do have a good excuse! Last night, we attended a fun foodie event hosted by The Feedfeed and Simply Organic, held at the magical Hedley and Bennett headquarters in Vernon, California about 30 minutes from our home. As we arrived, each guest was handed an envelope containing a unique spice—Ryan’s was filled with dried rosemary, and Adam’s packet had bright yellow curry powder. Everyone split up into groups according to the ingredient they received, and together we all cooked an epic meal! There were half a dozen stations set up with electric stovetops, food processors, and freshly prepped ingredients, and each group was responsible for a different course. It was great to meet new people in the community and bond with them while making dinner together: Adam’s group prepared a delicious curried butternut squash soup, while Ryan’s table mixed up a creamy hummus topped with rosemary-balsamic roasted carrots. There were over a hundred other bloggers in attendance, and there was plenty of food and wine for everyone. Plus, there mayyy have been an after-party (complete with Zombies) in the Tiki lounge at Clifton’s with our friends Christine, Becky, and Tommy, meaning we didn’t get home until well after midnight. Even though we stayed in bed till ten o’clock this morning and our Gravy live show, Mix It Up With Husbands That Cook started at 11am, we made it just in time. The episode from this morning is now archived on our show page, so you’ll be able to see our performance—despite the fact that a few hours prior, we were in no shape to host a live cooking show. But the episode was a success! Not only did Sylvia make a surprise guest appearance (we cleared it with her agent first), but we whipped up a batch of these melt-in-your-mouth pumpkin chocolate chip cookies that just so happen to be vegan as well. Perfect for all your Halloween parties, please meet your new go-to fall cookie recipe.

it's October, so let's do some fall baking!
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pumpkin spice martini

pumpkin spice martini

Did you know that our cat Sylvia loves pumpkin? We’ve been feeding it to her as a treat since she was little, and now comes running into the kitchen every time we cook with it. If she consumed alcohol—she quit a few years back after starting a 12-step purr-ogram—she would adore this autumnal potation we are sharing today. It tastes like pumpkin pie in a glass—in fact, we use the exact same spice blend from our classic pumpkin pie recipe to make this deliciously-spiced cocktail, and the results were pumpkin perfect.

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a weekend in Detroit

The Impossible Burger in all its glory

Burgers, bowling, and beers, oh my! We were invited by Impossible Foods to fly to Detroit to celebrate the launch of their plant-based Impossible Burger in the Midwest. We had been hearing wonderful things about these meatless patties and recently tried them at a local Umami Burger just a few weeks prior to receiving the invite. Our schedule was open, the two of us had never visited Detroit together, and we absolutely loved their product, so we delightedly accepted!

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aurora spring catalog shoot

the aurora spring, served in the appropriate glassware

This post was created in partnership with MacKenzie-Childs. All opinions are our own.

Something exciting arrived in the mail today! A thick manilla envelope was peeking out from our mailbox, almost too large to fit inside. Earlier this week we received an email from the publicity team at MacKenzie-Childs, letting us know they would be sending copies of the September catalog which features us! Every day since then, we have been anxiously checking the mail, waiting for the magazine to appear, and today we were finally able to see it in person and hold it in our hands.

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blistered shishitos with garlic and ginger

blistered shishitos with garlic and ginger

This Labor Day weekend we flew to Portland to visit Ryan’s family. His cousins David and Ana were in town all the way from Spain, so we kissed Sylvia goodbye and headed north to see them. Aside from the thick smoke caused by forest fires looming over the entire state of Oregon, we had a wonderful time: cooking meals together, jumping on trampolines with our nieces, meeting their guinea pigs Pepe and Nick, swimming in the pool—including a few rounds of Marco Polo, sampling fresh crispy churros con chocolate in a boutique shop near downtown, taking long walks through the lush Durham Park just steps away from the house where Ryan grew up, all the while practicing our Spanish with the relatives. One night for dinner, Ana prepared a pastel, a savory quiche-like dish with eggs, potatoes, and white asparagus, topped with a tangy red sauce made from roasted pimentos, raw garlic, and cream. We will definitely be posting about it here soon, but until then, this simple appetizer we are sharing today reminds us of when we visited them in Spain—hopping from bar to bar and sampling the few vegetarian tapas options we could find. Say hola to blistered shishito peppers with garlic and ginger.

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