ROASTED BEET HUMMUS

Just sharing a quick one with you today, because November is right around the corner and I want to talk about the official beginning of something that may inspire your inner domestic deity or fill you with existential dread: hosting season. Like it or not, the holidays are prime dinner party time, and in the coming weeks, you're likely to be either the host or the host-ee at a number of soirees revolving around eating. Not sure what to serve, and even less sure what to bring when asked to contribute? My answer is the same for both situations: ROASTED BEET HUMMUS. It's earthy, savory with a touch of sweetness that only deeply roasted beets can bring, virtuous without committing the sin of being boring. Best of all, it's violently bright pink, so it will command attention on any table in the midst of lesser pale dips and boring side dishes. 

The art of hosting is really all about knowing how to compose a great snack plate: whether you've got weeks to plan the menu or five minutes to throw some tasty morsels together on a plate at the last minute, knowing what to set out to tempt guests' appetite is a true art. Seasonal fruit always looks beautiful, and offers a little something sweet to nibble on. Blushing grapes or perfect figs not in season? Dried fruit is a great alternative in the winter months, so reach for cranberries, dates, or anything else you fancy. Cheese is a must. Don't even think about putting together a snack plate without at least two varieties (I like one soft, one firm) of cheese. Something salty (a little dish of olives, smoked almonds or cornichon pickles) is non-negotiable as well, it will keep guests sipping their beverages and hitting the sweet options to balance. Finally, choose a dip that commands attention, like this shockingly magenta, shockingly good roasted beet hummus. If unexpected guests are a common problem around your house, it couldn't hurt to keep a freshly made bowl of this on standby in the fridge at all times. You're welcome--and happy feasting!

Roasted Beet Hummus

1 large beet (about the size of your fist), well scrubbed
1/4 cup olive oil, plus extra for drizzling
1 15 oz. can of chickpeas, drained
3 tablespoons tahini
1 clove garlic
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
salt, to taste

Preheat oven to 375. Drizzle beet with a small amount of olive oil, just until lightly coated, then wrap in a square of parchment and twist paper tightly to close. Roast beet for an hour, or until very soft and tender, then remove and let cool completely. The skin should slip off easily at this point (don't worry too much about stained hands at this point, but do be careful of your wooden cutting board!), after which cube the beet into 1" pieces.

Place beet cubes in food processor with 1/4 cup olive oil, plus the chickpeas, tahini, garlic, lemon juice & zest, blend into a paste. Taste and add salt as preferred. Serve immediately with pita wedges, carrot sticks, cucumber slices, crackers, or anything else your ideal snack plate requires! Can be stored in an airtight container in the fridge for about a week...if it lasts that long.

DARK CHOCOLATE ALMOND BUTTER CUPS

Halloween is coming, and around here, that means one thing......time to bust out some serious sweet treats. I have a well-documented sweet tooth, it's true, although it's also fairly well controlled. I tend to limit my sweets to: a. things I have to buy because I'm baking, b. fancy-ass ice cream, or c. the occasional square of very dark chocolate because I am A Damn Grownup. Still, there's something about the chill of fall in the air and the thrill of seeing Halloween costumes creep into all the stores that also makes my mind spin back to childhood, thinking of only one thing: OMG CAAAAAAANDY. The ubiquitous, orange-wrapped peanut butter cups of my youth continue to take center stage as my number one candy craving around All Hallows' Eve. Does anyone actually buy peanut butter cups year-round? I know they're available during the other months, yet I never seem to do it. Only around the season of witches, pumpkins and ghouls do I tend to remember how much I love them, and how much fun it would be to eat an entire bag of them myself. Last year at this time I was extreeeemely pregnant....and may have done exactly that! This year I have no such excuse, so I won't be buying and hoarding a bag of the orange-wrapped delights all to myself. No, this year I have an even better, wicked plan.

Enter the homemade, dark chocolate almond butter cup! It's rich, it's complex, it's even marginally more healthy for you (ANTIOXIDANTS YO). Layers of velvety dark chocolate give way to a toothsome center of sweet & savory almond butter, finishing with a slight crackle from a sprinkle of flaky sea salt. This is a Halloween treat fit for A Grownup.

Need something last-minute to take to a costume party this weekend, or something for the big kids to snack on while tiny trick-or-treaters make the rounds on Halloween night? This is the goodie for you! Best of all, you won't have to share--urban myths being what they are, I don't know any parent that would let their little one accept unwrapped homemade trick-or-treats--so have at them, and pass out brightly wrapped, commercially made goodies to the kids instead! Happy Halloween, Grownups!

Dark Chocolate Almond Butter Cups

Makes 12 cups

14 oz. dark chocolate (I prefer 70%)
1/2 cup all natural almond butter, well stirred (look for one that is nothing but almonds)
1 tablespoon maple syrup
1 tablespoon coconut oil
flaky sea salt of your choice

Melt chocolate in the top part of a double boiler until smooth. Prepare a muffin tin with 12 silicone liners, and pour 1/4" chocolate into the bottom of each. Place in freezer to chill.

In a mixing bowl, combine almond butter, maple syrup, coconut oil, and a small pinch of sea salt to taste. Remove muffin tin from freezer, spread about a tablespoon of almond mixture onto the chilled chocolate base, then pour remaining chocolate over each, gently smoothing tops with the back of a spooon or spatula. Sprinkle lightly with sea salt, place back in freezer and chill until completely set. Remove before serving, serve at room temperature for a properly smooshy, nutty, chocolately experience.

HEIRLOOM CHERRY TOMATO SALAD WITH FARRO & GOAT CHEESE BALLS

Is there a word for the fear of missing something just before it's gone? This goes far deeper than simple FOMO...it's like a visceral reaction to something that's just about to leave a gaping hole in your life for some time. Not to sound overly dramatic, but I go through some version of this feeling every year when tomato season ends. Late summer is a glorious time for ripe tomatoes, and when it ends in late September (approximately five seconds from now), I can't help but think back in a panic over all the fresh salsas I could have made, all the juicy sandwiches I could have enjoyed, all the amazing salads I could have served. Whatever this feeling is, it deserves a word (do the Germans have one? Someone call the Germans).

Looking to make the most of the last five seconds of peak tomato season? Here's a quick recipe that packs in huge handfuls of tiny, delicious tomatoes, healthful grains, and a glamorous co-star that deserves equal billing: fresh goat cheese rolled in finely chopped sunflower seeds and za'atar spice mix. Bursting with sunshiney flavor from the tomatoes and basil, yet possessing an autumnal richness from chewy grains and creamy chevre, this dish helps to bridge the harvest season gap between summer and fall to perfection. Get this on the table tonight before that seasonal-melancholy-that-must-not-be-named sets in!

Heirloom Tomato Salad with Farro & Goat Cheese Balls

8 oz. fresh goat cheese
1/4 cup toasted sunflower seeds
1/4 cup za'atar spice mix
1 cup uncooked farro
3 cups chicken or vegetable stock
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
3 tablespoons fresh chopped basil
salt & pepper
1/4 cup chopped shallot
3 cups heirloom cherry tomatoes (the more colorful, the better)

Finely chop the sunflower seeds with a sharp knife, sprinkle on a plate. Sprinkle with za'atar mix. Roll goat cheese into small balls of about a teaspoon each (the size of a large marble), then roll each ball in the seed & spice mixture. Set aside on a clean plate and refrigerate.

In a large pot, combine farro and stock, bring to a boil. Reduce heat to medium low, cover pot and simmer until farro is chewy-tender, about 15-20 minutes. Fluff with fork and spread on a large platter to cool.

In a mixing bowl, whisk together olive oil, lemon juice, honey and basil, taste and add salt & pepper to your preference. Add shallot & cherry tomatoes, toss until well combined. To serve, place tomato mixture on top of cooled farro, placing refrigerated goat cheese balls here and there on top of the salad.

BUCKWHEAT CREPES WITH FIGS, MASCARPONE + HONEY

Breakfast is a tricky, hurried time. Most mornings it's all I can do to hurriedly eat a cup of Greek yogurt or, even less glamorously, pick at pieces of scrambled egg from my eight-month-old's untouched plate (I know, #momlife, right?). But that doesn't mean that I don't dream of more lavish breakfasts, and when we have the extravagant option of more free time on weekend mornings, I like to do the whole "luxury" thing right. Lighting a favorite candle is a great way to kick off that weekend meditative vibe, and lately I've been blissing out to the sweet fragrance of a buckwheat & honey natural beeswax candle from my friends at Northern Lights....in fact, it's the scent that inspired this breakfast flavor combination!

Picturing a golden stack of nutty, warm buckwheat crepes, I imagined them generously schmeared with whipped mascarpone and a drizzle of honey, accompanied by juicy, ripe late summer figs. A scattering of fresh thyme leaves adds a lightly herbaceous note that finishes these dreamy pancakes off perfectly. You can easily adapt this recipe year-round for whatever's in season, or to go with your favorite jam or preserves, but try it while figs are still in season and see if it doesn't become your new favorite end-of-summer treat. Happy brunching, all!

Buckwheat Crepes
Makes about 8 10" crepes"

FOR THE CREPES:

3 tablespoons butter, plus more for the pan
1 cup buckwheat flour
1/4 cup all-purpose flour
1/2 tsp salt
1/2 cup Greek yogurt
1 cup water
1 beaten egg
2 tablespoons honey

FOR TOPPINGS (amounts vary, to taste):

Mascarpone, at room temperature & whipped until fluffy
Honey
Sliced fresh figs
Fresh thyme

Melt three tablespoons of butter, reserving the rest. In a mixing bowl, combine both flours and salt. In a separate large bowl, whisk together yogurt, water, egg, honey and melted butter. Slowly add flour mixture, whisking until you have a smooth, runny batter.

Heat a skillet over medium high heat, add a small knob of butter (maybe half a teaspoon, enough to melt and coat the bottom of the pan. Once the pan is hot and butter is sizzling, ladle batter 1/3 of a cup at a time into pan, swirling to create a large, thin pancake. Once bubbles form on the crepe surface, flip with a spatula, and cook until golden brown on both sides. Add a small amount of butter every time the pan seems dry in between crepes.

To serve crepes, fold in half on a plate, add a schmear of mascarpone and a drizzle of honey, fold in half again and finish with more honey. Surround crepe with sliced fig halves, and sprinkle with fresh thyme leaves (removed from stem). Enjoy!

(Full disclosure: Northern Lights provided the candles that were the inspiration for this series of posts, but all opinions and recipes provided are one hundred percent my own! To find out more about the Beeswax Candles and their other lovely creations, visit www.northernlightscandles.com)

FOURTH OF JULY TART

Happy Independence Day! This is a day that calls for easy-to-put-together recipes, to leave more time for lounging in the sun, sipping cold beverages, laughing with family and friends, and enjoying a hot dog (or five). This patriotic tart fits that description perfectly! Lighter and summery-er than a cheesecake, this yogurt tart is perfectly creamy and just indulgent enough with a rich chocolate crust. Fresh summer berries make this the perfect dessert to bring along to a barbecue or picnic, and it comes together in just minutes! Happy Fourth of July, everyone!

Fourth of July Tart

8 tablespoons butter, plus a little extra for the pan
1 tablespoon chopped dark chocolate or chocolate chips
1 1/4 cups white sugar
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 tablespoons honey
1 1/2 cups Greek yogurt (use 2% or full-fat, if you can find it)
Sliced strawberries & whole blueberries

Preheat oven to 325. Take about a teaspoon of the butter and use it to generously cover a 9" tart pan, then melt the remaining butter in a microwave-safe bowl. Add chocolate to hot butter and stir until completely melted.

Whisk sugar, flour, cocoa and salt together in a mixing bowl. Pour the melted mixture into dry ingredients, stir until completely combined (mixture will be crumbly). Press into the bottom and sides of prepared tart pan. Bake for 12 minutes, until the sides look firm and the bottom has bubbled & looks slightly dry. Remove and let cool completely.

Stir honey into Greek yogurt, then spread the mixture evenly in the tart shell. Layer with berries in the shape of an American flag. Serve immediately, or refrigerate and serve later.

SESAME STREET COOKIES

Before taking the headlong plunge of parenthood last year, there was another threshold (nearly as terrifying) that Tim and I crossed the previous summer....a swan dive into the world of homeownership. Nearly two full years ago, we began looking for a little square of earth to call our own here in the desert, touring a list of not-quite-right spaces along the way. We saw lovely houses that would have been perfect except for the price, a dumpy charmer that had an insanely large yard but scary neighbors, a neat little reno right across from the library that was also positioned scarily close to a major artery road, and even a sweet midcentury fixer-upper that we initially fell in love with and bid on (although luckily, the offer fell through). Finally, we found our home-to-be, a sweet little 1970s beige brick bungalow with mature trees, and it was an instant kind of love--we knew this must be the place.

Why do I mention this? Because at the moment I type this, the love of my life is sprawled on the couch in a Sunday-afternoon-relaxed kind of way, there is a snoozing dog nearby, and our adorable little bean (the single greatest leap of faith I have ever taken in my life, and the one with the greatest payoff) sleeps soundly through his midday nap in the next room. We have been nestled in this house for nearly two whole years now, tackling projects and making it our own, and it suddenly occurs to me that this house feels more like HOME than any other since I first left my parents' home. This is where my son will take his first steps and say his first words, this will be the setting for so many of the next few years' adventures and family meals and happy memories. Unlike the many apartments and rented rooms I have passed through in the last two decades, this one is HOME. Did I mention the best part? It's on a street called (yes, really) Sesame Street. BEST PARENTS EVER.

Not long ago, I had the idea to commemorate our little patch of heaven on Sesame Street with a special cookie (because I can be super-corny like that, and because we deserve our own cookie!) that emphasizes sesame as an ingredient. This recipe, a chocolate cookie sandwich that marries a deep-dark cocoa flavor with the earthiness of black sesame seeds and a filling of sweet, tahini-spiked buttercream, is the recipe I developed as our 'Sesame Street Cookies.' Like all things in my life, it's a work in progress (I'd like the cookies to be even more buttery and crispy somehow, this version is a bit soft and chewy), but it's good enough to share and I can't wait to share them with you all! The tahini buttercream is adapted from a recipe from the inimitable Molly Yeh, whose tendency to put sesame flavors into sweet things is one I wholeheartedly endorse. Please enjoy this little taste of Sesame Street (and if you have suggestions for a crispier cookie, please, feel free to send them my way)!

Chocolate Sesame Cookies with Tahini Buttercream Filling

Makes about 24 single cookies, or 12 sandwiches

1 cup all-purpose flour
1/2 cup confectioners sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1 tablespoon vanilla extract
1 large egg yolk

For the tahini buttercream:

8 tablespoons butter, softened
1 cup confectioners sugar
1/4 cup tahini
Pinch of salt (to taste)

In the bowl of a stand mixer (use the paddle attachment), combine flour, sugar, cocoa powder, and salt. Using the large holes of a cheese grater, grate in the cold butter, tossing occasionally to combine with dry ingredients. Add vanilla and egg yolk, mix on medium-ish speed until mixture holds together into a ball. Place the dough onto a piece of plastic wrap, flatten into a disc and refrigerate for 30 minutes.

While dough is chilling, clean out your stand mixer bowl and fit it with the whisk attachment. Make tahini buttercream by combining all ingredients and whipping until smooth and fluffy. Add salt to taste. Keep at room temperature to make sure it stays spreadable.

Preheat the oven to 325 degrees, and line two baking sheets with parchment paper. Roll out dough between two sheets of parchment, until dough is approximately 1/8" thick. Use the cookie cutter of your choice (mine is about 2 1/2" and yielded 24 single cookies) to cut out shapes, then place on prepared baking sheets. Bake until cookies are firm to the touch, 22-25 minutes. Let cookies cool completely, then frost with tahini buttercream, sandwich together and enjoy!