Falling Even Further into Fall: Sweet Potato Pie

I may have gone a little overboard at the farmer’s market last weekend. I came home with a large bag of apples, eggplant, squash, and several pounds sweet potatoes.

In my defense, though, it’s the first appearance of fall foods! Maybe not THE most wonderful time of the year, but certainly up there.

With all this food, I needed some good fall recipes. I found them in spades (thank you, allrecipes & pinterest!).

I decided to go for the sweet potatoes first: and I settled upon sweet potato pie.


Healthy (…kind of), delicious, and oh-so-fall. It has a similar texture to pumpkin pie, but with that great sweet potato flavor. I cheated and used store bought piecrust, which made the recipe incredibly easy to make – the hardest part was cooking the sweet potatoes.

2 medium sweet potatoes
1/2 cup melted butter
1/2 cup each brown sugar, white sugar
1/2 cup evaporated milk
2 eggs
1/2 tsp each ground nutmeg, cinnamon
1/4 tsp ginger
1 tbsp flour
1 tsp vanilla

1. Preheat oven to 400 degrees. Prick sweet potatoes & bake for 45-50 minutes, or until tender (alternatively, you can boil them for 45 minutes, but I think baking them preserves the taste better. Remove from oven and rinse with cold water to remove skin. Mash in large bowl. Lower oven temperature to 350 degrees.

2. Beat butter into mashed sweet potatoes (I used a hand mixer, which helped considerably). Mix in sugar, evaporated milk, eggs, spices, and vanilla. Beat until creamy. Stir in flour to thicken. Pour filling into pie crust.

3. Bake for 55-60 minutes (don’t forget to lower it to 350 degrees), until knife inserted comes out cleanly. Cool on counter for half hour, then in fridge for 3 hours.

Don’t neglect that last step – I cooled it for a half hour and cheated, and I was disappointed until I had a piece later (…for breakfast. It was a perfect breakfast). The flavor & texture improves a ton once it’s chilled completely.

Once you’ve restrained yourself until it cooled all the way…add some whipped cream on top and dig in!

Recipe adapted from Divas Can Cook and AllRecipes.


Spiced Apple Mug Cake

mug cake

I was sitting around one night after dinner, not particularly hungry but desperately craving something sweet. I took to Pinterest to distract myself and found this little gem: spiced apple mug cake. Apples, cake, near instant gratification… what more could I want? Since it’s a microwave mug cake, there aren’t actual apples in, but the spices mean one important thing:

It’s officially fall, y’all.

mug with yogurt

I made some modifications to make it healthier, and it ended up more of an apple bread rather than cake. No less delicious, though. And since any apple dessert calls for vanilla ice cream, I substituted what I had on hand: plain greek yogurt and honey. It ended up being healthy, delicious, quick dessert. Exactly what I wanted!

1/4c whole wheat flour
1/2tsp apple pie spice – the original author has a great mix, but a store premix works too
1/2tsp baking powder
1 1/2tbsp brown sugar
1 generous tbsp white sugar
pinch salt

1 1/2 tbsp plain applesauce
2tbsp + 1tsp skim milk
1tsp vegetable oil

apple spice

Just look at those gorgeous spices

1. Whisk dry ingredients together in a small bowl.

2. Add wet ingredients and mix until smooth.

3. Pour into a mug, stick in the microwave, and zap for 1:50.

And that’s it! You’ve got apple spice mug cake. That easy. I dug the cake out of the mug, plopped some of my greek yogurt on it, and drizzled honey on it. The original recipe calls for salted caramel sauce, but I all I had was the honey. To me, the honey added just the right note of sweetness. To keep the apple pie taste, I sprinkled (poured) more cinnamon over top.


cinnamon yogurt cake

Original recipe here.

Starting Out Hot

Graduating college, moving to Houston, beginning a new job…and starting a blog! Seems like a logical progression of things.

I’m starting out this blog to keep myself accountable (and to intersperse some words into my days filled with Excel & numbers). I have grand plans (in cooking, as in life), and I always do better if I’m keeping track of myself. Otherwise, before I know it, my grand plan has fallen by the wayside, I’m living off cereal & raw carrots (not that there’s anything wrong with either of those). I love cooking, almost as much as I love eating, and I want to make sure I remember that. Because cereal can be awfully convincing in its call after long days.

This blog will follow my grand plan of cooking adventures. I’ve used so many blogs & recipes from the internet, it only seems fair to give back with what I’ve done!

With that, the first adventure: raspberry scones.


They were delicious. Fresh out of the oven, still warm, buttery, and not at all like the slightly hard, dry pastries I’ve eaten in coffeeshops. Adapted from an Allrecipes site:

2c light flour (White Lily or similar cake flour)
1/3c sugar
1tsp baking powder
1/4tsp baking soda
1/2 tsp salt
8 tbsp butter (unsalted & frozen)
1/2c sour cream
1 egg
raspberries (or cranberries, raisins, chocolate chips, blueberries…)

Combine dry ingredients in a large bowl. Chop frozen butter into chunks, then cut into flour mixture.

Whisk egg & sour cream until smooth, then add to flour mixture. It’ll be dry & take a while to mix in, but it’ll end up together.

Form dough into circle around 1″ thick, and add raspberries. I did the technical method known as “shoving them in the dough.” Sprinkle with sugar and cut into triangles. Place onto cookie sheet & bake 15min @ 400 degrees. Cool for 5 minutes, or as long as you can wait, and enjoy!