This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Cinnamon rolls are one of those things I rarely make, since it usually means making a huge pan of them. I just can't handle eating that many cinnamon rolls in one day, and you KNOW they're best eaten the first day! Enter: small batch cinnamon rolls. I've been wanting to figure this out for a while, and it turns out it's really pretty easy. More than just small-batch, these rolls are also vegan (but without all sorts of crazy ingredients you don't have!)!

The only changes I had to make to make this vegan, based of of my normal cinnamon roll recipe, were to omit the egg, use Pacific Foods Organic Oat Beverage instead of milk, and use coconut oil instead of butter. EASY! Oh also: if you want cream cheese in your frosting (as I always do), get some vegan cream cheese (it's really delicious and not much different than what you're used to!).

I've been making this recipe (to test, ya know!) every weekend for the last month and am REALLY into it. It takes just a few minutes to mix up the little ball of dough and knead it smooth. Let it rise for a couple of hours, then shape (again, quick and easy because it's so small), cut, rise again for 45 minutes, and bake! DONE!

Originally I was going to call this a recipe for two cinnamon rolls … but I kept on accidentally making three. My (two) roommates (husband & brother) don't seem to mind! That said, if you really only want to make two: make sure you roll the dough out in a really thin strip when shaping.

Vegan Small Batch Cinnamon Rolls

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 3 hours 5 minutes
• Total Time: 3 hours 15 minutes
• Yield: 3 rolls

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Description

This small batch recipe yields 2-3 vegan cinnamon rolls without any unusual ingredients. They're light and fluffy, and take about three hours to make.

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Ingredients

Units USM

Dough

• ⅓ cup Pacific Foods Organic Oat Beverage (Original)
• 3 Tbsp sugar
• ½ tsp yeast
• 1 cup flour, divided
• ½ tsp salt
• 2 Tbsp coconut oil, melted

Filling

• ⅓ cup (packed) golden brown sugar
• 2 tsp ground cinnamon
• 2 Tbsp coconut oil

Glaze

• 3 Tbsp vegan cream cheese, room temperature
• 1 tsp Pacific Foods Organic Oat Beverage (Original)
• ½ tsp vanilla extract
• 1+ cup powdered sugar

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Instructions

1. In a very small mixing bowl, heat the oat beverage to 115F (no hotter), then stir in 1 tablespoon sugar before sprinkling the yeast over top. Let the yeast proof for 5 minutes.
2. While the yeast is proofing, whisk together ¾ cup plus 1 tablespoon of the flour, the salt, and remaining 2 tablespoon of sugar.
3. Once the yeast has proofed, add it to the flour mixture along with 2 tablespoon melted coconut oil. Mix to combine (I found my hands to be effective here), then begin kneading. Knead between your hands, or on a countertop, using as little flour as possible - you should not need to use more than 1 (maaaybe 1.5) tablespoon extra during this process.
4. Place the dough into an oiled bowl, cover with plastic wrap and a kitchen towel, and let rise until doubled in size: about 2 hours.
5. When the dough has doubled in size, turn it out onto a lightly floured surface, and roll out into a long, thin rectangle (approximately 4"x12". If it is pulling back too much, let it rest for five minutes before trying again.
6. Pour 2 tablespoon melted coconut oil over the rectangle of dough, and spread it over the surface - leaving 1 cm at one short end dry. Spread the brown sugar and cinnamon evenly over the buttered area, and gently press into the dough. Roll the dough tightly, from the short side, into a log. Press the seam closed.
7. Cut the log in half, or into thirds, taking care not to squish it too much. I use dental floss wrapped around the entire log for this. Place the rolls into a lightly oiled pan, or individual muffin tin wells.
8. Let rise for 45 minutes covered with a kitchen towel.
9. Preheat the oven to 350F, and when the rolls are ready, bake for 20 minutes. The tops should be turning brown, but just barely so. Remove from the oven and let cool just a few minutes before removing from their pan (they will stick if you leave them too long).
10. To make the frosting, use a fork or small whisk to combine the vegan cream cheese, oat beverage, vanilla, and powdered sugar. Stir vigorously until smooth.
11. When the rolls have cooled slightly, liberally spread the frosting over the rolls.

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Keywords: vegan cinnamon rolls, vegan small batch cinnamon rolls, small batch cinnamon rolls

The post Vegan Small Batch Cinnamon Rolls is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods — a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

As much as I love summer, I love it when fall arrives, weekends slow down, and cool mornings necessitate warm, comforting breakfasts. This chocolate French toast checks all the boxes: carbs, chocolate, and warmth.

I made this recipe using challah, but you could use sourdough or any other loaf you like. I also used Pacific Foods Organic Oat Non-Dairy Beverage, which is my favorite of their non-dairy beverages, but I almost used cashew — so, choose whatever you like best! Assembling this recipe is relatively easy — mix together the wet ingredients, slice (and toast) the bread, then let it soak for an hour or two (or longer, if you want!). Then assemble all of the soaked slices in a dish, bake it, and serve it hot with maple syrup. EASY! Also studded with chocolate chips and hazelnuts, so you really can't go wrong.

In addition to sprinkling this recipe with chocolate chunks, I also added cocoa powder to the liquid for soaking the bread — DOUBLE CHOCOLATE WHAMMY!

I'm definitely excited to make this, along with other baked breakfasts (like this almond berry oatmeal or pumpkin oatmeal!) all winter! What are your go-to winter breakfasts??

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Chocolate Hazelnut French Toast

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 4-6 servings
• Category: breakfast

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Description

This easy-to-assemble breakfast is sweet and chocolatey, full of hazelnuts for crunch, and challah baked to perfection as baked French toast.

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Ingredients

Units USM

• 1 large loaf challah, sliced to 1″ thick slices
• ¼ cup brown sugar
• 2 Tbsp cocoa powder
• ½ tsp cinnamon
• pinch of salt
• 5 eggs
• 2 cups Pacific Foods Organic Oat Non-Dairy Beverage
• 1 Tbsp vanilla
• ½ cup chopped dark chocolate
• ½ cup fresh hazelnuts
• maple syrup, for serving

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Instructions

1. Slice the challah 12+ hours before you begin this recipe, OR run each piece through the toaster briefly so it's slightly dried but not browned. Arrange in a single layer on a large baking sheet, and set aside.
2. Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.
3. In a separate bowl, whisk together the eggs, Pacific Foods Organic Oat Non-Dairy Beverage, and vanilla until smooth.
4. Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
5. When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9" pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
6. Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.
7. Serve hot, dusted with sugar (optional) and maple syrup.

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Keywords: baked french toast, chocolate baked french toast, chocolate hazelnut french toast

The post Chocolate Hazelnut French Toast is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Dave's Killer Bread — a brand I've loved and used personally for years! Thank you for supporting the brands that keep The Kitchen Paper running!

Pumpkin season is undoubtedly here. I may not switch up my coffee routine (I'm a splash of cream kind of girl), I am all about pumpkin in my carbs. Pumpkin bread, pumpkin cake, pumpkin muffins, PUMPKIN BAGELS YES PLEASE. Dave's Killer Bread brought us just such a bagel this fall with their Pumpkin Spice Madness bagels. While I'll be honest and say I've eaten my weight in these bagels slathered in butter and/or cream cheese, I've LOVED using them for sandwich bread. Sweet, protein-full, whole-grain bagels + savory fall sandwich fillings = a very happy lunch.

This is the kind of fall sandwich you can prep on Sunday, and them assemble throughout the week for lunch. I included big hunks of roasted delicata squash (MY FAVORITE), made some whipped rosemary goat cheese, caramelized onions, roasted zucchini (I know, not really a fall veg but there are still so many!!), and topped it all off with a healthy dose of microgreens. I also threw in a layer of bacon, because ... this needs no explanation. Feel free to leave it out if you're vegetarian, though! This sandwich is nothing if not incredibly satisfying and full of nutrients at the same time. Just how we like it!

As for the bagels: they're the only organic pumpkin spice bagel out there right now! They have no artificial ick, they're verified non-GMO, vegan, super soft and full of tasty pumpkin spice. Needless to say, they've made breakfast and lunch really easy at our house this October.

Who else loves a good fall sandwich? What are your go-to fillings? I'm excited to keep making sandwiches on these tasty bagels, so am all ears for more ideas!

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Fall Squash Sandwich on Pumpkin Spice Bagel

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4

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Description

This sandwich uses pumpkin spice bagels to house a myriad of fall vegetables, plus rosemary goat cheese and bacon! It's filling, full of protein, fiber, vegetables, and very very tasty.

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Ingredients

Units USM

• 1 delicata squash
• olive oil
• salt & pepper
• 3 zucchini
• ½ lb bacon, cooked
• ½ cup caramelized onions
• 1 tbsp fresh rosemary, finely chopped
• 4oz fresh chevre
• 2 cups microgreens
• 4 Dave's Killer Bread Pumpkin Spice Madness Bagels

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Instructions

1. Preheat the oven to 400F.
2. Slice the delicata squash in half lengthwise. Scoop out the seeds, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 25-35 minutes, or until fork-tender. When done, cut into chunks as wide as the bagels.
3. At the same time, cut the zucchini into thin strips, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 15-25 minutes, or until fork-tender.
4. While the squash are cooking, prepare the other components. If you need to cook your bacon or caramelize your onions, do so.
5. Mix together the rosemary and chevre. I used a food processor to achieve a super creamy texture — you could just use a fork if you want.
6. When the squash are cooked, assemble your sandwiches. Between two halves of Dave's Killer Bread Pumpkin Spice Madness Bagels layer a generous slather of rosemary chevre, bacon, delicata, zucchini, and a handful of microgreens.
7. Eat immediately.

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The post Fall Squash Sandwich on Pumpkin Spice Bagel is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

You guys know I love biscuits. They're my go-to thing for weekend getaways or ladies brunches or whatever carb-tastic event I'm attending. Usually I stick with my classic favorite — flakey AF white cheddar buttermilk biscuits — but recently I've been playing around a bit. This time? CHORIZO BUTTERMILK BISCUITS! Yes, you heard that right. I cooked up some chorizo, folded it into my normal biscuit, and life got 1000x better. SO GOOD. These are incredible with a fried egg on top. SO GOOD.

Have a wonderful week!

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Chorizo Biscuits

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 9

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Description

This recipe puts a twist on a classic buttermilk biscuit by adding chorizo right into the dough. They're savory, fluffy, spicy, and perfect for any brunch.

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Ingredients

Units USM

• ⅔ lb ground chorizo
• 3 cups AP flour
• 2 Tbsp granulated sugar
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• ¾ cup cold butter, cut into small cubes
• ½ cup shredded white cheddar cheese
• 1 large egg, lightly beaten
• ⅔ cup cold buttermilk

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Instructions

1. Pre-heat the oven to 400F.
2. In a skillet over medium heat, cook the chorizo. Break it apart with a wooden spatula so there are no large chunks, and cook until fully done. Set aside, and allow the grease to drain away from the meat.
3. Whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Add the shredded cheese, then cut in the butter*. When there are no chunks of butter larger than a pea, add the egg and buttermilk. Gently mix until mostly incorporated (it’s okay to still be a bit crumbly).
5. Gently fold in the chorizo before turning the dough out onto the counter and using your hands to bring it together and distribute the moisture — but don’t overwork it! Shape into a 1″ tall rectangle, and cut into 12 equal pieces.
6. Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.

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Notes

*I use my food processor to do steps 3 and 4.

The post Chorizo Biscuits is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Let's talk a minute about this cornbread: this is not a cupcake. You know what I mean? Some cornbreads are so soft and fluffy and sweet and literally remind me of a cupcake! This is not that: this is gritty, you might even *gasp* call it a little dry. Let me introduce you to my good friend BUTTER.

I had pretty strong feelings going into developing this recipe — I wanted to use cornmeal. I didn't want this to be 90% flour and 10% cornmeal... that doesn't sound like cornbread to me. I wanted to cook this more traditionally, too: in a flaming hot skillet with butter melted in it so that the edges of this cornbread crackle and sizzle and get ALL sorts of toasty. Another strong feeling? FRESH cranberries. I've harped on this over the years (this oatmeal, these scones, these cookies), and will continue to do so: FRESH CRANBERRIES ROCK MY WORLD. Seriously, they are so good. They deliver a tart, juicy punch that just is not the same as a dried cranberry.

Everybody clear on this recipe? If you're looking for a sweet "corn" cupcake: look somewhere else. Sorry to be blunt, but ain't nobody got time for that here.

Have a LOVELY week! I'll be back on Wednesday with a tasty vegan bowl for y'all!

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Cranberry Cornbread

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8-10 servings

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Description

This cranberry cornbread is gritty, not soft and sweet like a cupcake, and cooked in a more traditional method: a hot skillet with melted butter.

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Ingredients

Units USM

• 2 cups cornmeal*
• 1 cup flour
• 1 teaspoon kosher salt
• 2 Tbsp sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ cups fresh cranberries
• 1 ½ cups whole-milk buttermilk
• 1 large egg, lightly beaten
• 3 Tbsp butter

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Instructions

1. Preheat the oven to 400F.
2. Combine the cornmeal, flour, salt, sugar, baking soda, and baking powder in a bowl. Whisk to combine, then add the cranberries.
3. Whisk together the buttermilk and egg, then pour into the dry ingredients and mix until combined.
4. Heat a 10" cast iron skillet on the stove until very hot, then melt the butter in it. When the butter is melted, pour the batter into the skillet, put the skillet in the oven.
5. Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.

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Notes

I used course ground cornmeal, but would suggest you use medium, or a combination.

The post Cranberry Cornbread is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

About two years ago, Marc and I went on a date at Ava Gene's — a "Roman inspired" restaurant here in Portland which is really freaking delicious. I remember nothing about what we had, EXCEPT FOR THE TOAST. Yes, we ordered toast at dinner. It had pureed beans, whole beans, garlic, oil, thick sliced bread — that's about the extent of what I remember, other than the fact that I loved it. I've been thinking about it ever since, so finally decided to make it myself! I have no clue how they actually make theirs, other than what the menu says: "Borlotti beans, garlic, rosemary, lemon." I had navy beans on hand, so I used those instead. I roasted an entire head of garlic, which was definitely a good decision. The lemon is ESSENTIAL — it gives the entire thing a zesty pop and brings it all together.

Aside from the roasting garlic, this takes about 3 minutes to pull together. HIGHLY RECOMMENDED. I made a batch of the puree to keep in the fridge, then assembled these toasts all week (well, tbh it lasted like 2 days because I ate it all.the.damn.time. Woooops!). If you need a good bread recipe to put this on, I still make this no-knead bread a few times each week!

ENJOY! xo

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Garlic & White Bean Toast

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 3-4

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Description

Roasted Garlic and white beans, along with lemon and olive oil, make this smooth and creamy toast a delicious, quick, healthy meal!

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Ingredients

Units USM

• 1 whole head garlic
• ⅓ cup olive oil
• 2 cans cooked white beans
• 1 Tbsp fresh rosemary
• 1 Tbsp fresh lemon juice
• ⅛ cup water
• salt & pepper
• Thick-sliced bread
• chopped green herbs for garnish

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Instructions

1. Preheat the oven to 400F. Slice the top of the garlic off, keeping the head intact, and drizzle with a scant 1 tablespoon of olive oil. Wrap in foil, and bake for 35-45 minutes. It's done when all the cloves are golden and soft. (Here's a great tutorial if you need more help!)
2. When the garlic is done, squeeze the cloves out. Combine with the remaining olive oil, one can of beans, the rosemary, and lemon juice. Blend (I used an immersion blender) until extremely smooth. Add water, a very small amount at a time, as needed to achieve a smooth but not stiff texture.
3. Season with salt and pepper to taste.
4. When you're ready to assemble, toast the bread, spread a thick layer of bean puree on top, then add a layer of un-pureed beans. Drizzle with a small amount of olive oil, and add large flakes of sea salt and herb garnish if desired!

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The post Roasted Garlic & White Bean Toast is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

How do people blog these days?? I'm having such a struggle to find anything to say here, and am sitting on multiple recipes I'd really like to share with you all! Mostly my brain is distracted by politics and the state of our country: something I've broached here before and likely will again. The trolls and attacks and "Stick to what you know (food)" comments haven't scared me away from the topic, but mostly I'm just exhausted and already talking about it all day long. I'm not the most qualified, informed, or eloquent person to discuss politics on the internet, so I'd mostly rather leave that to people who are.

Life has become pretty routine lately. I'm all for routine, but it doesn't make for great stories and blog drama to keep you all hooked! We moved into our new place almost two months ago now, paid the first mortgage (aaah!), and have almost all the furniture we need. Still missing two living room chairs, which we're being very slow about.

I desperately miss living on the Eastside or Portland, and haven't been on my bike since the move. At the same time, I'm way less stressed out about life in general because 1) I don't look like crap everywhere I go (b/c no bike), 2) Walking everywhere is very calming, and not nearly as stressful as battling car traffic on bike, 3) we're so close to everything. I walk to work. I walk to the climbing gym (which happens more often, now that we live close to it). I walk to yoga. I sleep in past 7am most days because I CAN and still make it to work on time! So, there are definite benefits. Plus: having a space that is actually MINE is pretty awesome. I swear pictures will come eventually, but it still might be a while.

We also took a weekend last month to totally disconnect at Breitenbush, which was SO much fun. It was basically snuggle > soak > sauna on repeat. Plus, cute cabin in the snow!! If I could go up there every weekend: I would.

Should we talk about scones?? YES! Let's. These are cream scones with dark chocolate and dried cranberries and a drizzle on top (which I considered making chocolate!). I usually don't make cream scones, so was pretty nervous during the baking: they seemed too wet. They were kind of hard to handle! But, they baked up perfectly and had a texture that I much prefer - a little lighter, less dense, and with perfect moisture. The ½ cup of chocolate didn't hurt, either.

Thanks for putting up with me as I navigate how to blog and be a foodie in a time when it feels, honestly, a little bit trivial. I still love cooking and inspiring others to do so, so TKP will definitely keep rockin'... but I'd love any tips from the rest of you on how you're doing it these days! xoxo

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Dark Chocolate Cranberry Scones

• Author: by Mary
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 10

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Ingredients

Units USM

• 2 cups all-purpose flour
• ¼ cup sugar
• 2.5 tsp baking powder
• ¾ tsp salt
• 6 Tbsp unsalted butter, cold and cut into cubes
• ⅔ cup dried cranberries
• ½ cup chopped dark chocolate
• 1 tsp vanilla extract
• 1 cup cream, cold
• 1 Tbsp milk
• 1 cup powdered sugar

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Instructions

1. Preheat the oven to 425F and line a baking sheet with parchment.
2. Whisk together the butter, sugar, baking powder, and salt. Cut in the cold butter, using a pastry cutter or your fingers.
3. Mix the cranberries and dark chocolate into the dry mixture.
4. Combine the vanilla with the cream, then add it to the dry mixture and stir gently until barely cohesive. Turn out onto a floured surface and pat into a 1" thick circle. Use a knife or biscuit cutters to divide the dough into 8-10 pieces. Arrange on the baking sheet at least 1" apart from each other.
5. Bake for 16-18 minutes, or until the tops are golden and no part of the scones looks wet.
6. Remove from the oven and allow to mostly cool before combining the milk and powdered sugar, and drizzling over the scones.
7. Store in an airtight container at room temperature. Best within 2 days.

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The post Dark Chocolate Cranberry Scones is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Last post of 2016! YESSSSS!

This is gonna be a quick one, because I haven't actually made and photographed this recipe... but after posting an instagram of these suckers earlier this week, I had so many requests for the recipe! Apologies for the heavily filtered photo. I figured I better just do it now (so you could make them while it's still the holidays!) and I'll photograph later. WE'LL BE OKAY, RIGHT? (srsly so many thoughts on food blogging hidden behind that sentiment... maybe we'll dive into those later).

These cranberry wreaths are, perhaps, my favorite dish at Christmas. My mom has made them every year I can remember, and they always turn out SO BEAUTIFULLY! They're light and fluffy, the cranberry is tart and bright, the glaze makes the whole thing feel sweet and decadent, and it's almost impossible to eat only one.

Start this brioche dough the night before you want to make them, let it rest in the fridge overnight, and then have an easy morning of baking! Mom says this takes about 75 minutes from start to finish in the morning (including baking time, not all active!), so you don't need to get up HOURS before breakfast.

Have a wonderful New Years, everyone! xo

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Cranberry Wreaths

• Author: from Mom
• Prep Time: 2 hours
• Cook Time: 15 mins
• Total Time: 2 hours 15 minutes
• Yield: 12

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Ingredients

Units USM

Dough:

• 2 ¼ tsp active dry yeast
• 1 cup warm milk
• 3 ½ to 4 cups flour
• ¼ cup sugar
• 1 tsp salt
• ¼ cup butter
• 2 eggs

Cranberry Filling:

• 1 cup finely chopped cranberries
• ½ cup sugar
• 1 ½ tsp grated orange peel

Glaze:

• 1 cup powdered sugar
• 1 Tbsp softened butter
• 1 Tbsp milk

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Instructions

1. Dissolve yeast in warm milk. Mix dry ingredients together and cut in butter. Add milk mixture and eggs. Mix/knead to make a soft dough. Cover loosely with plastic wrap; refrigerate for 2 to 24 hours.
2. Make the filling by boiling ingredients together for 5 minutes. Cool. This can be done ahead of time and refrigerated.
3. Make glaze by stirring ingredients together, adding more liquid if necessary.
4. When you're ready to make the wreaths, punch the dough down and remove from the bowl. Roll into a 21" x 12" rectangle. Spread the surface with your cranberry filling.
5. Fold ⅓ of the dough towards the middle from the 12" side. Fold the second side over on top, making a 12" x 7" rectangle (like folding a letter). Press the edges to seal.
6. Cut dough into 12 one-inch strips. Holding the ends of each strip, twist in opposite directions three or four times. Pinch ends of each twisted strip to form wreaths (you can use a bit of water to get the ends to stick together, if needed). Place on two parchment-covered baking sheets.
7. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.
8. Bake at 400º for 14 minutes, or until done. They should be very pale brown. Remove from baking sheets; cool on wire racks. Frost with Glaze.
9. These can be made as 12 rolls in a 9x13 pan. Roll out to 12” x 21”; roll up long side and cut in 12 pieces. Bake at 350º for 20-25 minutes.

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The post Cranberry Wreaths is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Have I mentioned how much I love living in Portland?? Yeah, I know I have like ten bajillion times, and I'm gonna do it again: I LOVE living in Portland. I could go on and on about wonderful food, coffee, scenery, etc. but today: it's about the wonderful creative women I've come to know, work with, and call friends! There are so many of them in this town, and the opportunities to hang out and create are endless. Keep it coming, universe!

Today I'm sharing scenes from our PDX Holiday Brunch - a gorgeous morning spent with creative ladies, sponsored by some of our faves: Bob's Red Mill and Tillamook. You can imagine how good the food with those two behind it! We all gathered for a sweet morning of chatting, sipping, staying warm by the wood stove, and sharing our contributions in a family-style meal. Um, can we do this every week?? Hopefully you guys get inspired to create a holiday brunch with your (lady or otherwise) friends this holiday season! Check out the tablescapes for some decoration inspo... so pretty, right? I love it!

I contributed this warm kale salad with delicata, whole wheat pearl couscous, dried cranberries, and pepitas - the recipe for which you can find alllll the way at the bottom of this picture-heavy post! Everyone else brought incredible contributions, too - check out these links (and hopefully discover someone new and wonderful to follow!).

• Yogurt Oatcakes with Cranberry-Blueberry Compote from Carly
• Cranberry Chia Parfaits from Alison (Wu Haus)
• Cardamom Rolls with Almond Glaze from Holly and Natalie (The Modern Proper)
• Caramelized Onion, Chanterelle, White Cheddar Quiche with Buckwheat Crust from Christian Koepke
• Orange Spice Cake Mimosa and Carob Affogato from Rebekah (PDX Food Love)

SO TASTY! Go check 'em out and leave some love for all those lovely ladies!

That's it from me today - I'll leave you with a loooong string of pictures, with the recipe at the bottom here. Have a lovely weekend! xo

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Warm Kale, Delicata, Pearl CousCous Salad (+PDX Holiday Brunch!)

• Author: Mary
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 4-6

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Ingredients

Units USM

• 1 delicata squash
• 1 Tbsp olive oil
• salt & pepper
• 1 cup Bob's Red Mill Whole Wheat Pearl Couscous
• 4 Tbsp Tillamook Unsalted Butter
• 1 large head of kale
• 2 garlic gloves, minced or pressed
• ⅓ cup dried cranberries
• ⅓ cup pepitas (roasted shelled pumpkin seeds)

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Instructions

1. Preheat the oven to 400F.
2. Slice the squash in half, lengthwise, scoop out seeds, and then cut into half-moons ½" think each. Toss with the olive oil, and about ½ teaspoon each salt & pepper. Arrange in a single layer on a baking sheet, and bake for 20 minutes (or until soft).
3. While the squash is cooking, prepare the whole wheat pearl couscous according to the directions. Set aside 1 tablespoon of the butter to melt into the couscous when it's done.
4. To prepare the kale, chop the kale leaves and heat a heavy, large skillet (with a lid) over high heat.
5. When the skillet is VERY hot, add the kale and ¼ cup of water. Cover, and let cook for 1-2 minutes. When the kale is steamed (it will be moist and bright green), remove the lid.
6. Press in the garlic, add butter, ½ teaspoon salt and ½ teaspoon pepper. Stir briskly so as not to burn any kale, but allow for some darkening of leaves while the water cooks off and the garlic slightly cooks — 2-3 minutes.
7. Remove the kale from the heat, and toss with the prepared whole wheat couscous. Transfer to your serving dish and arrange the squash on top, along with the dried cranberries and pepitas.
8. Serve warm!

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The post Warm Kale, Delicata, Pearl CousCous Salad (+PDX Holiday Brunch!) is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I'm on a total biscuit kick. You wouldn't know it, but I'm verging on a serious biscuit addiction - and I DIG IT. It's great. Who knew biscuits were so darn addictive? Um, pretty much the entire world besides me, apparently. Me = late to the party. Which is completely unrealistic in a real-world scenario, in which I am always 5-15 minutes early to e.v.e.r.y.t.h.i.n.g.

Should we catch up for a moment? It's been a while! How are you!? How is February going!? It's nearly done (whaat!?)! It's gonna be Christmas before you know it! (I'm serious. Time = warp.) I left you with some squash soup and news that I was moving into the second term of coding school. Today is the literal mid-point of said second term! WOOP! That means I half know PHP. And by half I mean a very little tiny bit. For those of you who are technically inclined, you might be thrilled to know we're now using databases! PARTAAY! My brain feels simultaneously like a total pile of mush and the most incredible machine in existence, and sometimes just like I'm straight crazy trying to balance the two. It's alright - I'm kind of enjoying the weird dichotomy.

When I'm not at school (wait, when is that? does that exist?), I've been OUT! Weekends seem to be alternating: in town, out of town, in town, out of town. Valentine's weekend was spend with a group of friends in Bend, where "we" were hoping to ski. I say "we" because I'm coming to terms with the fact that I do not love downhill skiing, and that's okay. It's uncomfortable, cold, and expensive. So, I was not even a little bit disappointed when the weather was too warm for skiing - it was perfect for climbing! YAY! I'd take a huge (FREE) rock over a pile of ice ANYTIME. Anyways: ski weekend turned climbing weekend - so much fun! Valentine's views were not too shabby!

Let's talk biscuits for a minute. These are pretty straightforward biscuits - adapted ever so slightly from Joy The Baker. Basically, her buttermilk biscuit recipe plus some shredded CHEEESE! Obviously. Have you met me? #cheese4dayzzz. I make these in the food processor (it takes like .2 seconds fo realzies): shred the cheese, pulse the dry ingredients with the cheese, cut in butter, add wet ingredients. DONE. I mean, shape and bake... but then, DONE. So easy! I also freeze these, since I've been told it's inadvisable to eat 12 biscuits by myself in one sitting. Seems like solid advice, so I'll pass that along to you (you're welcome). I keep these in the freezer until BREAKFAST TIME (the best time), then bake as normal! Plus a few minutes. Normal + a few. Normfew. Can you tell my brain hurts?

Thanks for sticking around while I'm semi MIA during school! I still love reading your emails, and comments here or on instagram - you're all the best!! xoxo

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White Cheddar Buttermilk Biscuits

• Author: adapted from Joy The Baker
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 12

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Ingredients

Units USM

• 3 cups AP flour
• 2 Tbsp granulated sugar
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• ¾ cup cold butter, cut into small cubes
• ⅔ cup shredded white cheddar cheese
• 1 large egg, lightly beaten
• ¾ cup cold buttermilk

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Instructions

1. Pre-heat the oven to 400F.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the shredded cheese, then cut in the butter. When there are no chunks of butter larger than a pea, add the egg and buttermilk. Gently mix until mostly incorporated (it's okay to still be a bit crumbly).
4. Turn the dough out onto the counter and use your hands to bring it together and distribute the moisture — but don't overwork it! Shape into a 1" tall rectangle, and cut into 12 equal pieces.
5. Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.

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