A Rustic Pear Galette + a Giveaway for "Sheet Pan Suppers Meatless"!

This post is a sponsored conversation on behalf of Workman Publishing. All opinions are my own.

Happy Friday friends! I'm excited to share a quick, suuuuuper easy autumn recipe with you, in partnership with Workman Publishing! I've always been intrigued by the idea of whipping up a rustic, autumnal galette, but to be completely honest - it seemed too fussy. It seemed like the kind of thing that only *real* bakers can achieve, and I should just stick to by-the-book pies. I was wrong! This recipe was EASY and make me feel like one of those fancy-lady bakers. Come on over to my place, it's getting all FALL up in here!

This recipe is from Sheet Pan Suppers Meatless, a new cookbook by award-winning food writer Raquel Pelzel, which is her latest effort in creating wholesome, meat-free meals using just a humble sheet pan. The one-pan approach appeals to busy mamas like me who have more than enough dishes to clean at the end of the day, but especially caters to vegetarians, vegans, those who follow a gluten-free diet and anyone who's interested in adding meatless meals to their lifestyle. The sheet pan approach uses three techniques to prep all the meals - roasting, baking and broiling, all of which allow the flavors of the food to marinate and intensify, creating savory meatless meal options. Flipping through the book, I was honestly surprised by how many recipes I wanted to try out. I don't follow a vegetarian lifestyle but I can certainly see the benefit in implementing more vegetarian meals into my family's repertoire. Don't laugh - but maybe my galette (which is basically a pie) will be a gateway. Perhaps we will progress to actual vegetables next week ;)

I'm sharing Raquel's recipe today, but make sure to hop on over to my instagram for your chance to win a copy of Sheet Pan Suppers Meatless along with a prize pack! More details below, following the recipe.

Rustic Pear Galette:
Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.
Ingredients:
- 1 piecrust dough (you can make your own or use a store-bought version)
- 3 medium-ripe Barlette or Anjou pears, cored and sliced into 1/4-inch thick slices
- Finely grated zest of 1 lemon (I adore my microplane grater)
- 1 tbsp. fresh lemon juice
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/8 tsp. kosher salt
- 1 large egg
- 1tbsp. butter

Method:
1. Remove piecrust from the refrigerator and let it warm up to room temperature.
2. Line a rimmed sheet pan with parchment paper or a silicone baking mat (I have yet to graduate to one of these, though perhaps this should be my year). Place the pears in a medium-sized bowl and toss with the lemon zest and juice, 1/3 cup sugar, cinnamon and salt. Set aside.
3. Whisk the egg, 1 tbsp. water and a pinch of salt to a small bowl.
4. Unroll pie dough onto the prepared sheet pan and pile the pears in the middle. Leave a 2-3-inch border around the edges.
5. Cut butter into small pieces and scatter on top of the pears. Loosely fold the edges of the dough around the pears, pleating the dough as you go, leaving the tart open in the middle.
6. Brush the dough with the egg wash. Refrigerate the tart on the sheet pan for 30 minutes or overnight (if refrigerating overnight, wrap pan in plastic wrap).
7. Bake tart at 400 degrees until the crust is golden brown, 30-40 minutes. Let cool completely on a wire rack, slice into pieces and serve.

---

Giveaway!
I'm excited to offer you the opportunity to win a copy of Sheet Pan Suppers Meatless, along with a Kate Spade cooking mitt and a Sur la Table sheet pan! To enter, visit this post on my instagram and follow the post instructions. U.S.-based addresses only.

---

Sweet Potato & Five-Spice Muffins.

I might tear up a little while I talk about these. Because I've been making a batch of these muffins every week for the past few weeks and YOU GUYS. They are so good, so moist, so absolutely autumnal and the perfect breakfast or snack for my boys. And the ingredients are so clean, I don't feel any kind of bad eating them either. I found this recipe in my Gwyneth Paltrow cookbook, It's All Good, but I tweaked it a little bit by cutting the sweetener and baking powder/soda.

Lately, every morning when my 2-year-old wakes up, the first thing he says (or shouts, rather), is "Is my muffin ready?!!!" And when I tell him yes, and ask him if he would like it heated up, he says no. He likes his muffin cold. He is the funniest little person, seriously.

For the record, I like my muffins hot, with a double batch of coffee on the side :)

I know he's not a muffin but I had to take his picture because he was so sweet and his eyes were so blue. He wanted to demolish these so very badly and I love him to pieces for trying his best to have self control.

Ingredients:
- 1 large sweet potato
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 2 cups whole-wheat flour
- 1.5 tsp. baking powder
- 1.5 tsp. baking soda
- 1.5 tbsp. Chinese 5-Spice powder

Method:
1. Preheat the oven to 400 degrees. Place sweet potato on a baking sheet and bake in the oven for 60-70 minutes. Set sweet potato aside and let it cool completely.

2. Peel the sweet potato, discarding the skin, and mash with a fork (or a potato masher) in a large mixing bowl. Add the melted coconut oil, almond milk, maple syrup and vanilla into the sweet potato mixture, whisking thoroughly. Then add the flour, baking powder, baking soda, five-spice powder and salt. Continue to mix well. This is where my heavy duty mixer comes in real handy and does all this wonderful hard work for me. But if you want to exercise your wrists, you can easily use a hand mixer for this, too.

3. If you're using this Williams Sonoma gold touch muffin pan (it comes in this bakeware set which I totally stand behind), then you need to only spray down the pan with olive oil or my personal favorite baking spray. Otherwise, line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.

4. Bake at 400F for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.

Note:
- I cook 4-6 sweet potatoes every week and keep them in the refrigerator, reheating as needed. If you're like me and have maybe a potato or two left over at the end of the week, this is the perfect way to use those up!

- You can make these gluten free by replacing the whole-wheat flour with gluten-free and adding 1 teaspoon of xanthan gum.

- I always, always make a double batch of these. This past weekend I made a triple batch and brought some to a friend. I promise, doubling or tripling up will be so worth it. You can easily freeze these and bring them out whenever you have company coming over. Voila! A healthy, delicious snack!

Happy munching, friends!!

How to Make Your Own Roasted Pumpkin & Apple Butter.

Happy Wednesday, friends! I promised you last week that I would share my roasted pumpkin & apple butter recipe with you, because I love you, and you're worth it, and because you need this butter in your life. Every single fall day. And actually, it's not butter at all, it's just that consistency and it's perfectly used like butter. Only better. It's BETTER BUTTER. It's so easy to make, you guys. This recipe just kills me, because it's SO easy and the outcome tastes like something out of Martha's kitchen. I truly feel like a little southern belle, keeping a stockpile of this in my fridge during the cooler autumn/winter months. It's delicious on anything - spread on toast, mixed into oatmeal, dolloped on yogurt, eaten with ice cream, smeared on baked chicken - the possibilities are literally endless. Literally. Just grab a few mason jars (I love these and these for canning), your crockpot and let's do this thing!

Roasted Pumpkin & Apple Butter.
Ingredients:
- 1 Sugar Pumpkin
- 5-6 apples, different varieties
- 1/4 cup maple syrup
- 1 tsp. pure vanilla
- 1 tsp. cinnamon
- 1/5 tsp. Nutmeg

Method:
1. Heat oven to 350 degrees. Now throw your pumpkin in there. Just kidding! You have to wait for it to heat up - silly rabbit. But in all seriousness, don't bother attempting to slice that pumpkin - just put in on a baking sheet and roast it whole in the oven! It's seriously so much easier than almost hacking off your arm in an attempt to pre-slice it. There's no need. Once it's good and roasty, we can easily slice it and scoop out the seeds. So once the oven is preheated, place the pumpkin in the oven and roast it for 45 minutes. This is when you watch Netflix and chuckle to yourself about how domestic you are, ROASTING A PUMPKIN. Maybe Instagram it. It's that good.

Don't look too closely. I desperately need some new baking sheets. I have my eye on these.

2. After 45 minutes, remove the pumpkin from the oven. It should be incredibly easy to slice open, which is exactly what you want to do. I first cut off the stem, then sliced the whole pumpkin down the center. Allow it to sit on a cutting board and cool a bit.

I shared this photo on Instagram last week because I loved it so much. My little kitchen helper and his little apple-stealing paws :)

3. Once the pumpkin has cooled and is easy to work with, go ahead and scoop out the seeds and inner stringy meat. Put those aside in a bowl - you might want to do something with that mixture later! Roasted pumpkin seeds perhaps?

4. Then go ahead and scoop out the "good stuff" - all that inner pumpkin which is so creamy and sweet and earthy. You should sneak a taste; it's so good.

5. Place all the scooped out pumpkin into a crockpot. Set the crockpot over low heat.

6. Wash and dice up all your apples. I personally leave the skins on, because it's just extra work removing them. It doesn't make a difference when the butter is finished buttering - the skin will get all roasty and melty just like the rest of the apples. So only remove the skins if you have a thing about it. You don't need to. I did mention that this is the easiest recipe ever, right? Just making sure. This is where you chuckle to yourself again.

7. Toss the diced apples into the crockpot, along with the rest of the ingredients - maple syrup, vanilla, cinnamon and nutmeg. You will already be able to smell the goodness. Now close up the crockpot top and leave it alone!

8. Let the mixture cook forever. Like, at least 6-8 hours. I prefer cooking it on low for a long time, because it just gets that good, simmered situation going. I'm sure you could cook it on high for a shorter period of time, if you're in a hurry. I didn't mind taking longer with it, because it made my house smell like an autumnal haven of pumpkin glory. BONUS.

9. Once the mixture has completely broken up and reaches an even consistency, go ahead and load the mixture into your mixer or blender. You might have to do this in batches, depending on how big your blender is. I use a Vitamix (because God is good to me, and gave me loving parents who Christmas-gifted me a Vita, which I consider my child) but that's not necessary - any blender, stand mixer or hand mixer will work perfectly. Pulse the mixture on high for just a few moments, whipping it into a buttery consistency. Do not overmix.

10. Voila! Your butter is complete! Now load it into your canning jars and dole those things out like candy. If you can stand to give it away, this makes an amazing gift. I normally end up standing in the kitchen, eating the hot butter for like ten minutes before I can even bear to begin canning it. This recipe should make 4 16-oz. jars of butter. Unless one of those jars "suddenly disappears."

Eat and eat and eat and eat. This butter is shown with my Pumpkin Beer Bread recipe. Which is just a really good direction to go with it :) Let me know how this roasted pumpkin & apple butter goes for you friends! Happy buttering to you!

My Favorite Fall Recipes Roundup.

Eyes aren't even open. But that scent. An early morning waft of warm cinnamon, meandering with hints of tart apple and dancing in aroma land with roasty pumpkin. So roasty. That steamy earthy bid, "Good morning, Kristen! You made me!" That's what I woke up to this morning.

That.

It's my pumpkin apple butter, crockpotting happily for me.

SO HAPPY.

Truth be told, cooking and baking in Autumn is my favorite. It's just the best time of year to create something warm and hearty and savory. Something to be shared. Something to bite into and experience that sense of, "yessssss." I mean, Christmas cookies are fun to bake, don't get me wrong. But don't you always feel so busy at Christmastime? I don't like being rushed when I create. Which is why I love cooking and baking in the fall. You sort of just lazily slide into it. I like that.

I love that.

I love that pumpkin apple butter. It's kind of making me swoon.

My new kitchen has been hard at work lately. I've been making bread, stew, tangine, BUTTER, and a whole bunch of other odds and ends. I like to test things really well before I share them here on the blog. I don't want to share the "okay", I want to share the things that I would earnestly go back and make over and over again. Things that I would consider seasonal staples. So here you are, my friends! Only my very favorite - the fall recipes I make over and over again.

My Grandma Soup - Literally, my grandmother's recipe. I never knew her, but when I make this soup, I feel more connected to who she was. I know that sounds soooooo weird and cheesy. But I don't care. Make a pot of this soup and you will immediately feel all heirloom-y and laced with some kind of kitchen legacy. I promise it.

Goat Cheese & Pistachio-Stuffed Bacon Wrapped Dates - Run, don't walk, to the nearest store and pick up these EASY four ingredients. And you will be the appetizer queen of whatever fall festival party you're attending this weekend.

Lemon & Olive Chicken - Inspired by Gwyneth Paltrow's recipe in It's All Good (which I whole-heartedly recommend), we literally make this recipe at least once a month. It's so delicious and a super clean, healthy meal.

Turkey & Kale Chili - My new strategy with Everett is tell him that everything is Chili. Because once he ate this chili, he never wanted anything else. And again, super healthy and hearty! Great for when a zillion guys are coming over to your house for a football game. Or when you live with a zillion guys who EAT.

Pumpkin & Cream Tartlets - I have made these everything Thanksgiving for about 8 years now. They're my non-pie contribution to the Thanksgiving dessert table and they. Are. BAD. So bad, in fact, that you can just pass the tray to me. The whole tray. K thanks.

Pumpkin Beer Bread - Ate a loaf of this last night. Can't even talk about it. SO GOOD I COULD CRY. Wait, is it weird to talk about your own cooking like this? Am I inappropriate? Don't got time to care. MUST MAKE MORE BREAD.

Banana Oat & Date Muffins - Again, a healthy take on a warm morning muffin. Make ahead and freeze, then take out when you want them and heat up in the toaster oven. Instant, healthy, hot breakfast!

Maple Glazed Pumpkin Oatmeal Cookies - These are like cookie pie. Or pie cookies. Or something. I created this cookie in partnership with Epicurious last year and I am still so proud of this one. I MADE THIS TASTE. Try it! You are sure to love it.

I bet you're wondering where that a fore-mentioned pumpkin butter recipe is, huh? Muahahhahaa. Check back here next week friends. I've got a wedding to attend this weekend. MY SISTER'S!!!!!!!

Happy Friday to you! And happy Halloween weekend! xox.