Harvest Pumpkin Soul Soup

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Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni'sAll Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.

Makes 4 servings

1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste

1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.

3. Ladle into soup bowls and top with roasted pumpkin seeds.

adapted from the beauty bean

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Folklore Blackberry Brew Cocktail

It's Friday. Who needs a cocktail? Consider this blackberry brew my weekend gift to you. The cocktail's bold color and bourbon punch match the spooky and sophisticated All Hallows Eve dinner party details revealed yesterday. I cannot fathom that Halloween is only two weeks away; so let's get planning and partying already, people. Make the guest list, grab your proper West Elm props, and pour yourself one of these in the meantime!

Stay tuned for a first course and entreé reveal early next week.

Makes one serving

Half of one lemon 4 plump blackberries 2 sprigs rosemary 2 ounces bourbon 1 ounce simple syrup

1. In a cocktail shaker, muddle simple syrup with 1 sprig of rosemary and 3 blackberries. Save the remaining blackberry and rosemary for garnish.

2. Add bourbon, lemon juice, and ice. Shake and strain into a short glass with ice.

At the Table - Host an All Hallows Eve Dinner Party

My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.

P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!

Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!

I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.

Makes 4 servings

1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.

2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.

3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.

Top two photos and featured image by xoxo wedding studio

Tuscan Spinach and White Bean Bruschetta

Presentation, in my opinion, is the key to creatively entering the hearts and stomachs of my readers. Since I sadly must serve a plate on an Internet platform rather than personally in kitchens across America, I must convey the tastiness in a single photograph. That's why I called Brit McDaniel, owner of Paper & Clay. She's the designer and potter behind her modern and minimalist ceramic line, with which I (and my food) have fallen in love. In fact, America has collectively fallen in love with her color-dipped mugs and Danish-inspired dishware, as Brit is currently a finalist for Martha Stewart's prestigious American Made awards. You can vote through the photo in the top right corner of my page -- click on Brit's mug to lead you to voting (6x per day acceptable)!

After enjoying croissants and coffee, reminiscing on years as an Austinite, and brainstorming business ideas, Brit and I visited in her Midtown studio last week. I picked out a few pieces on which to plate my latest recipes, so look out for the variety of inventory (Brit solely creates each by hand) in the following recipes this week.

Before scrolling further for a delicious fall hors d'oeuvres, vote for Paper & Clay in the Marta Stewart American Made Awards!

Leafy greens and white beans are a classic Tuscan combination. And they're not just great on crostini -- they work well with pasta, in a bowl of chicken soup, or on their own with some balsamic vinaigrette. You will enjoy leftovers, if you have any!

1 baguette, cut into 1/2 slices and toasted 2 bags baby spinach 1 tablespoon course salt 1/4 cup extra virgin olive oil 2 cloves garlic, chopped 1 15 ounce can cannelini beans, rinsed Shaved parmesan cheese

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add spinach and cook for 2-3 minutes, or until spinach is wilted.

2. Puree half the spinach with remaining oil, garlic and salt in a food processor to form a paste. Mix in remaining spinach with pureed spinach in a bowl. Add cannelini beans and toss until beans are well-coated.

4. Spoon spinach and bean mixture onto each toasted baguette slice with a sprinkle of parmesan.

Your New Favorite Salad Dressing

Too often, I find myself debating in the salad dressing aisle. I am either tired of the staples, or I'm too skeptical of the flavor combinations in newer, unfamiliar bottles. Instead of wasting five extra minutes on my weekly grocery run, I have vowed to abandon the aisle completely and use pantry ingredients to make my very favorite (and your soon-to-be very favorite) vinaigrette.

For this batch, I grabbed a few of the newest Hatchery ingredients, including Other Brother olive oil, O Olive Oil's balsamic vinegar, and Ohia organic honey. The pure honey is the secret -- its naturally crystalized, creamy consistency is key to binding the vinaigrette. And doesn't enjoy a touch of sweetness to offset the tart acidity of vinegar?

My family friend Billy Orgel delivered a bag of heirloom tomatoes from his backyard. Of course a manufactured salad dressing wouldn't do those beauties justice -- but this recipe does!

1/3 cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 garlic clove, finely minced 1 teaspoon pure honey Salt and pepper, to taste

1. Whisk all ingredients in a small bowl until well combined. Emulsify in a blender for a thicker consistency.

2. Pour over your favorite salad or store in a mason jar in the fridge for later use.

Strawberry Almond Cobbler in a Box

You're already skeptical. A cobbler in a box? Now, please turn off the imagined visuals of Pillsbury and Betty Crocker brownie boxes from your grocery aisle and listen up. This box, crafted by Chef Jenny McCoy, is providing pastries in a far more gourmet way.

An authority on baking and pastry, Jenny McCoy has created dessert menus for such leading restaurants as Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans establishments. In 2011, she received the prestigious NYC Rising Star Pastry Chef award. McCoy is currently an Institute of Culinary Education instructor, Almond Board of California spokesperson, and a contributor to Serious Eats and the Huffington Post.

Jenny offered to gift me a few sample boxes to test in my new kitchen. Of course I said yes! My own boxes of bread pudding and almond cobbler mixes soon arrived in sweet small brown boxes with easy-to-follow instructions and expert advice on substitutions and recipe enhancements. I completed prep in under five minutes (cutting strawberries, measuring buttermilk. . .) and had that baby in the oven within ten minutes of opening the box. Mind-blowing, right?

As Jenny shares, “Instant gratification comes from creating something from start to finish in a matter of minutes. But even more gratifying is sharing it with someone else.”

The collection clearly makes baking world class desserts a reality for bakers with any level of experience. My mind continues to wander to the daunting task of Thanksgiving desserts after a main course of turkey and unending side dishes. . .With this high-quality pastry mix, no one would ever have to know Jenny did half the work for you (and I won't spoil the secret either). Plus, you no longer have an excuse not to bake!

Since it is impossible to mimic the sweet, nutty crumble and sweet strawberries without Jenny's gourmet ingredient pouches, I will share photos and encourage you to get a box for yourself exclusively at Crate + Barrel. Did I mention they'd make great gifts? Well, they would. Especially for holidays.