Carrie Fehr

Kitchen Garden Food

Category: Home

November 12, 2025

Butternut Pumpkin Muffins


Super moist and bursting with fall flavor, these butternut pumpkin muffins are inspired by Tartine Bakery in San Francisco, a beloved local gem known for its artisanal pastry, cakes, and breads. This recipe has become a family favorite, enjoyed not only as muffins but as a travel cake when baked in a loaf pan. It’s perfect with tea, at breakfast, or as a dessert. 

Butternut Pumpkin Muffins

Adapted from Tartine, by Elizabeth Prueitt.

To make the travel cake variation of this Butternut Pumpkin muffin recipe, lightly butter a 9×5-inch loaf pan. Prepare the recipe steps for Butternut Pumpkin muffins and scoop the batter into the prepared loaf pan. Bake at 325˚F for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 20 minutes.

Ingredients:

1 2/3 cups unbleached flour

1 ½ tsp baking powder

½ tsp baking soda

1 tbsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice

1 cup + 2 tbsp butternut squash puree, see recipe below for butternut squash purée

1 cup vegetable oil

1 cup sugar

1/4 cup maple syrup

1/2 teaspoon salt

3 large eggs

1/2 cup pumpkin seeds for topping

Preheat oven to 350˚F and line a 12-cup muffin pan with cupcake paper liners.

Directions:

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.

In a separate bowl beat together butternut squash puree, oil, sugar, maple syrup, and salt until well mixed.  Add eggs one at a time, mixing well after each addition.

Add the flour mixture to the butternut squash and mix until smooth.  Do not over mix.

Spoon batter into the prepared muffin cups, filling each 3/4 full.  Sprinkle pumpkin seeds over the top of the muffins.

Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing.

Butternut Squash Purée

2 pounds butternut squash

1/4 cup water

Preheat oven to 325 degrees.

Cut the butternut squash into sixths.  Put the butternut squash and water in a roasting pan and cover the pan with aluminum foil.  Bake about 1 hour, it should be soft.  Remove the seeds and skin, and purée in a blender until creamy.

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July 13, 2025

Peanut Butter Tartine

This creamy Peanut Butter Tartine is a harmonious fusion of textures and classic flavor combinations. Sweet bananas complemented by fresh seasonal berries layered on a bed of whole-grain bread, slathered with peanut butter, is an irresistible open-faced sandwich that’s both satisfying and nourishing for kids and adults alike.

Peanut Butter Tartine

Servies 1

Ingredients:

1 tablespoon peanut butter 

1 slice of whole grain bread

Toppings: 

¼ cup blueberries 

½ cup sliced strawberries

1  sliced banana

Directions:

Spread peanut butter evenly over the surface of the whole grain bread.

Arrange the blueberries, sliced strawberries, and banana slices on top of the peanut butter.

Serve immediately and enjoy!

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February 20, 2024

Meyer Lemon Torte

This simple torte has the bright floral notes of Meyer lemon zest, enriched with almond flour that gives it a dense richness.  Meyer lemons are a hybrid of lemon and mandarin and are less acidic than regular lemons. Living in Berkeley, California, we are blessed to find Meyer lemons in abundance during the citrus season at local produce markets and on trees that grow in almost every neighborhood. Perfect for any occasion, this lemony dessert is delicious when enjoyed with an afternoon cup of tea. Recipe adapted from Sheela Prakash at TheKitchen.com.

Meyer Lemon Torte

Ingredients:

Butter for greasing the pan

4 large eggs

2 tablespoons Meyer lemon zest, or any other type of lemon available

1/2 cup granulated sugar

1 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Fresh berries

Directions:

Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper. Coat the paper and sides of the pan with butter; set aside.

Crack and separate 4 large eggs, placing the egg whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate large bowl.

Combine lemon zest and sugar in a separate small bowl. Rub the zest into the sugar using your hands to release the flavor and aroma. Add zested sugar to the egg yolks and stir using a large spoon until well-combined.

Add almond flour, baking powder, and kosher salt into the egg yolk mixture. Stir until the almond flour is combined .

Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the beaten egg whites into the batter to lighten it. Gently fold the remaining egg whites with a spatula into the batter until just combined. Do not over mix. Transfer the batter to the prepared pan.

Bake until the edges of the cake have begun to pull away from the sides of the pan, the top is golden brown, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let cool for 15 minutes.

To serve, run a knife around the cake to loosen it. Flip the cake onto a plate, peel away the parchment. Serve with whipped cream and fresh berries.

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January 16, 2023

Creamy Overnight Oats

Creamy Overnight Oats

Creamy Overnight Oats are my new go-to favorite breakfast. This easy to prepare recipe is a nod to comfort food and yet, so healthy for you too. Feel free to add any toppings you like to change up the flavor combinations. I like berries, almond butter granola with Greek yogurt, and lemon zest. Coconut would also work, as would dried cherries with a sprinkle of cacao powder.

Ingredients:

1/2 cup old-fashioned rolled oats

1 cup almond milk 

2 teaspoons chia seeds

1 teaspoon of vanilla extract

Toppings: Fresh fruit, seeds, nuts, granola, nut butters, dried fruit, citrus zest, vanilla bean, cinnamon, honey

Directions:

Combine oats, almond milk, chia seeds, and vanilla extract in a small jar and cover with a lid. Allow it to rest in the refrigerator overnight. 

Remove from refrigerator, give it a stir. 

Add your favorite toppings.

Serve and enjoy!

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January 2, 2023

Sunset Tea Meditation

Sunset Tea Meditation

Sunset Tea Meditation with Van Van Herbal Tea on New Year’s Eve. Van Van is an herbal infusion that was developed to help clear energy and protect the spirit. An old Hoodoo essential oil blend, Van Van was used to provide magical defense, change bad luck to good, and strengthen amulets and charms. Here’s to drinking more Van Van herbal tea at sunset! Bonne Année!

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October 16, 2022

Almond Butter Granola

Homemade granola is so easy to prepare and it’s always nice to have a batch on hand in my food pantry. This gluten-free granola is low in oil and is lightly sweetened. Enjoy it as a breakfast cereal, or with fresh fruit and yogurt, or simply nibble on it as a healthy snack for a boost of energy.

Almond Butter Granola

Ingredients:

3 cups oats

1/4 tsp salt

1 cup chopped almonds

1 cup sunflower seeds

1/4 cup coconut oil, or olive oil

1/2 cup smooth almond butter

1/4 cup maple syrup

1 tsp vanilla extract

Directions:

Preheat oven to 300°F. Line baking sheet with parchment paper; set aside.

Add the oats, salt, almonds, sunflower seed in a large bowl and stir to combine; set aside.

Place the coconut oil, almond butter, and maple syrup, in a small saucepan over low-medium heat. Stir constantly until smooth and blended together, about 2 minutes. Remove from the heat and stir in the vanilla.

Pour the almond butter mixture over the oat mixture and stir until the oats are fully coated. Transfer to the prepared baking sheet and spread into an even layer.

Bake until golden-brown 40 to 45 minutes, stirring once about halfway through. 

Remove from the oven and let cool completely on the baking sheet.

Another recipe to enjoy with Almond Butter Granola: Roasted Caramel Pears

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September 3, 2022

Lemon Tea Cake

This simple tea cake has the bright tangy zip of fresh lemons enriched with a hint of vanilla. The addition of yogurt and olive oil makes the texture of this lemon cake incredibly moist. For an extra deep zesty citrus flavor, brush it with the lemon glaze while it’s still warm from the oven. 

 Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 cup sugar

2 tablespoon lemon zest (about 3 medium sized lemons) I use Meyer lemons

1 vanilla bean, seeds scraped 

2 large eggs

1 cup plain whole milk yogurt

1/2 cup olive oil

Lemon Glaze

1/4 cup powdered sugar

1 tablespoon lemon juice

Directions:

Line a 9-by-5-inch loaf pan with parchment paper. Preheat the oven to 350 degrees F.

Whisk flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest and vanilla bean seeds in a large bowl until combined. Add eggs and whisk until pale yellow and frothy. Whisk in the yogurt and olive oil. 

Stir in dry ingredients and mix together until incorporated. (A few small lumps in the batter are fine.)

Pour batter into prepared pan. Bake until top of cake is golden brown, about 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.

Lemon Glaze

In a saucepan bring the powdered sugar and lemon juice to a simmer.  Remove from heat and drizzle the lemon glaze over the warm tea cake.

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July 18, 2021

Plum Torte

It is not surprising that the most requested recipe from The New York Times dining section is the plum torte by Marian Burros. This classic cake is a perfect way to highlight the summer’s beautiful harvest from my backyard Santa Rosa plum tree. It combines everything I crave in a summer dessert: luscious fruit baked into sweet, tart perfection. The tangy plums, surrounded by buttery cake, taste like soft little pillows of sweetness that are intensified by the oven’s heat, so the flavor of the fruit comes shining through. This torte is a wonderful way to use fruit in season and can be prepared in minutes. The last remaining slice featured in the photo below will be breakfast tomorrow!

Plum Torte

Adapted from Marian Burros.The original recipe calls for Italian prune plums, but feel free to swap them out for Santa Rosa plums, or any other seasonal fruits such as berries, apricots or peaches and you’ll see why it’s so loved.

Ingredients:

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1 pinch salt

¾ cup sugar

½ cup unsalted butter, at room temperature

2 large eggs

10 to 12 plums, pitted and halved lengthwise

2 teaspoons sugar and ½ teaspoon ground cinnamon for sprinkling

Directions:

Heat the oven to 350° F.

Whisk together the flour, baking powder and salt in a small bowl and set aside.

In the bowl of a standing mixer, cream the sugar and butter until light and fluffy. Add the dry ingredients and the eggs all at once, and beat until combined, scraping down the bowl once or twice.

Spread the batter into an 8 or 9-inch spring form pan. Arrange the plum halves, skin side up, on top of the batter in concentric circles. Mix together the 2 teaspoons of sugar with ½ teaspoon ground cinnamon in a small bowl. Sprinkle over the top of the batter and fruit.

Bake 40 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool the cake in its pan on a rack for 10 minutes, and then release the spring and let it finish cooling. Serve.

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April 7, 2021

Brown Butter Mochi Muffins

Mochi Muffin

I love these brown butter mochi muffins! They are quite different from any other muffins out there. When you bite into one, you are rewarded with a soft, chewy texture and intriguing little burst of flavor that is the best version of mochi I’ve ever eaten. Ringing through them all is the nutty taste of brown butter, then butterscotch with a resonant intensity of burnt caramel, and finally the crunch of sesame seeds that pop out to startle you. I think it’s safe to say, one batch probably won’t stay around exceptionally long, but if you are blessed with some leftover muffins, store in an airtight container at room temperature for up to 2-days.

Brown Butter Mochi Muffins

Makes 1 dozen medium-sized muffins or 2 dozen mini-sized muffins.

Recipe adapted from Brown-Butter Mochi at The New York Times by Samin Nosrat. Inspired by Third Culture Bakery at Berkeley, CA.

Ingredients:

1/4 cup (2 ounces) unsalted butter, plus more for greasing pans

1 13.5-ounce can full-fat coconut milk

1 cup dark brown sugar, packed

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups mochiko sweet rice flour (I use Koda Farms Blue Star Mochiko)

2 teaspoons baking powder

1/2 teaspoon salt

black and toasted white sesame seeds for topping muffins

Directions:

Preheat oven to 350°F

Grease cupcake tins with butter, including the rim around each muffin cup to help remove the muffins after baking.

To brown the butter, melt butter in a heavy saucepan over medium heat. Swirl the saucepan occasionally, until the butter turns golden brown and begins to smell nutty. This will take about 5 minutes total, be careful not to let it burn like I did with my first attempt.

Remove from heat, and add coconut milk and brown sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

In a separate large bowl, whisk together mochiko flour, baking powder and salt. Slowly add the dry ingredients into the milk mixture, and mix until smooth.

Scoop batter into prepared cupcake tin completely filling it to the top. Sprinkle the tops with black and white sesame seeds.

Bake about 45 minutes until they just feel set in the center and the tops are golden brown. If using mini-sized muffin tin bake for about 30 minutes.

Remove from oven and let cool on a wire rack before serving.

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December 5, 2020

Soft Glazed Gingerbread Cookies

Springerle IMG_0079

A classic glazed gingerbread treat with a sweet peppery kick!  This hand-pressed cookie formed with a traditional Springerle wood mold, looks like an artisan ceramic tile that is a stunning work of art. The warm blend of ground cinnamon, ginger, and allspice, combined with a soft, chewy texture is a cookie aficionado’s dream! It’s perfect for the holiday season!

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill. The cookies will keep up to two weeks in an airtight container.

Makes 18 3×3-inch cookies

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons honey

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, cinnamon,allspice, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, honey and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush and trim the edges with a sharp knife.  Makes 18 cookies, 3×3- inch.

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