The most incredible cookie! Big Soft Ginger cookies with molasses and sugar crystal crust.


Somosas (baked, not fried). Filling from here, with a crust from Mark Bittman’s book.


Butternut Squash soup with parmesan croutons and brussel sprouts. Combine 1 onion, 1 peeled and seeded squash with vegetable broth and salt/pepper in a slow cooker. Cook on low 5 hours. Puree, add cream cheese, parmesan, and nutmeg, and cook for 30 minutes or until you are ready to eat.


Baked Sandwich using Rhodes dough, with pulled chicken breast, provolone, and pesto filling.


Pumpkin Spice cake with honey frosting. From Martha’s Everyday Food magazine (recipe).