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I love holidays! I love cooking for holidays, decorating for holidays and entertaining for holidays. I like to make every holiday possible, a little special event, especially with my cooking!  My niece tells me, I should make my house by the bay  like the house in  ” Holiday Inn”. This is a  classic movie with Bing Crosby and Fred Astaire. Bing Crosby’s character in the film , moves to Connecticut and buys a country inn. Bing turns the inn into a super club  open only on the holidays and is off the rest of the year. If I could make that work, believe me, I would do it. With my love of holidays out in the open, you can be sure that I will be blogging recipes before each holiday in order for you to celebrate. With Halloween arriving in few days here are two treats to make. Start the morning right with pumpkin muffins. With anticipation of the day ahead, get the holiday going with this tasty treat, the aroma in your home will be intoxicating. The next recipe is a devil foods  cupcake with cream cheese icing the kids and adults will love it. Trick or treat!

From by the bay, wishing you treats and fond food memories!

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Pumpkin Muffins

Makes 12 muffins


Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree


1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon


In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean.  Remove from oven and cool on rack.

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Halloween Devil Food Cup Cakes with Cream Cheese Frosting

12 cupcakes

Chocolate Cupcakes

1/3 cup butter, softened

1 cup sugar

1 egg

2/3 cup buttermilk

1 teaspoon vanilla

2/3 teaspoon baking soda

2 cups flour

2 squares melted chocolate


Preheat oven to 350 degrees F. Use an electric mixer, cream butter and sugar together until fluffy. Add egg and mix well.  Add the dry ingredients alternating with buttermilk and vanilla and beat well. Melt chocolate squares in microwave, heat 30 seconds remove and stir with a spoon until melted. If chocolate is not completely melted repeat process.  Cool for 5 minutes and add into the batter combining well.  Place paper liners into a 12 muffin tin. Place batter into each cup until about 2/3 filled. Bake in oven for 25 minutes. Cool on wire rack. Keep in airtight container until ready to frost and eat.

Tip: If you don’t have buttermilk substitute 2/3 cup milk with one tablespoon of white vinegar and let sit for 5 minutes.

 Cream Cheese Frosting

1 cup confectionery sugar

4 ounces cream cheese, softened

1 teaspoon vanilla


Mix the above ingredients until smooth. Keep in air tight container in the refrigerator until ready to frost and eat the cupcakes. After you frost the cupcakes decorate with sprinkles, crush candy or chocolate cookies.


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As the weather becomes cooler, I can’t help myself from buying various pumpkins, gourds, squashes and indian corn. It’s all part of the autumn ritual. I love the vibrant tones of autumn. I’ll haul myself over to the farm stand and start stocking up so that I can decorate indoors and out. I really can’t help myself and usually need a couple of trips back and forth before I think I have enough color around me. But even more important, is to buy some squashes to cook with . My favorite squash is butternut. I love the texture , color and subtle sweetness. Early in my cooking days, I was hesistant to cook butternut squash, because I found it hard to cut. I decided to cut it in half and just roast it with a little olive oil or butter. It saves alot of work and adds great flavor. The first recipe is my favorite butternut squash soup. It’s easy to prepare and rich in taste. The second recipe is my autumn macaroni and cheese with roasted butternut squash. I  like to serve my mac and cheese in small cast iron serving dishes.  These smaller side dishes feel a little more grownup for a dish that appeals to the child in us all. I like to get playful with the ingredients of mac and cheese and one of many favorite versions is this butternut squash which is perfect for fall.

From by the bay wishing you the squash filled food memories!

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Roasted Butternut Squash Soup

Serves 6

4 slices of bacon

2 butternut squash, halved and seeded

3 tablespoons softened unsalted butter

1 teaspoon fine sea salt

½ teaspoon ground black pepper

1 onion, chopped

1 teaspoon ground cinnamon

¼ teaspoon grated nutmeg

6 cups chicken stock

1 bay leave

Chives, chopped to garnish


In a skillet cook bacon until crispy. Put aside to cool. Once cool crumble bacon into bits, set aside for later to garnish. Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash dotted with 2 tablespoons butter, then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash from oven and spoon out the pulp from skin. Set aside. In a large soup pot melt remaining 1 tablespoon butter, add onion and sauté until soft about 5 minutes. Stir in cinnamon and nutmeg and sauté for another minute. Slowly add the chicken broth, bay leaf and roasted butternut squash. Bring to a boil and then simmer for 30 minutes uncovered. Remove bay leave.  Puree in food processor until very smooth. Stir in ½ cup crème fraiche. Serve soup warm. Garnish with crumbled bacon and chives.


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Roasted Butternut Squash Macaroni and Cheese with Crispy Sage Leaves
Serves 4-6

1/2 lb shell pasta

1 small butternut squash, halved and seeded.

1 small onion , sliced thinly

1 tablespoons olive oil, plus 2 tablespoons to fry sage leaves

1 1/2 cups whole milk

3 tablespoons unsalted butter, plus 2 tablespoons for panko topping

3 tablespoons flour

1 teaspoon fine sea salt

1/4 teaspoon grated nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 cups shredded parmesan cheese

1 cups shredded fontina cheese

½ cup panko bread crumbs

8 sage leaves


Preheat oven to 400 degrees F , on an aluminum lined baking sheet add the butternut squash and the onions. Drizzle with the olive oil then season with salt and pepper. Roast in oven for 45-60 minutes until the squash is tender, depending on the size of the squash. Remove squash and onions from oven. Cool and then scoop the flesh of the squash along with the onions into a food processor to puree.  Set aside. Fill a large sauce pan with water and bring to a boil to be used to cook pasta. On medium heat add to a small saute pan the remaining olive oil , when hot add the sage leaves and saute quickly on both sides until crisp. Remove from heat and drain on paper towel, sprinkle with salt and pepper and set aside. Place milk into a medium sauce pan and heat until it is about to boil. While the milk is heating, in another sauce pan, heat 3 tablespoons butter until melted. Add the flour and mix until smooth. Cook the mixture for about 1-2 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 minutes continuing to whisk until the sauce begins to thicken. When the sauce is ready it should stick to the back of a wooden spoon. Remove from heat and whisk in the salt, pepper, cayenne and nutmeg. Add the shredded parmesan and fontina cheese to the sauce and stir until the cheese has melted. To the cheese sauce add 1 1/2 cups of the roasted butternut squash puree. Place sauce aside. Add pasta to the boiling water  and cook al dente according to package directions and strain through colander. Rinse with cool water. Add the cooked pasta  to the sauce and mix well. Divide pasta between  4  small  8 ounce cast iron serving dishes. In a sauté pan melt remaining butter and add the breadcrumbs and sauté 1-2 minutes. Remove from heat and top each dish of pasta with the bread crumbs. Place dishes onto a baking sheet.  Bake in a preheated 350 degrees F oven for 25 minutes until the sauce starts to bubble. Remove from oven and serve with crispy sage leaves sprinkled on top.


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It’s end of September and time for the grape harvest and crush. It’s time to celebrate the harvest especially for wine lovers. But there is way to engage those who don’t have a passion for wine and still celebrate the harvest, simply cook with grapes.  I find that outside a fruit salad it’s not often you find grapes in your food. When I was a buyer at Saks Fifth Avenue , I had the good fortune to work in Florence several times a year.  No matter what time of the year I went, I was always looking forward to some seasonal food that would be available. It’s how I would bench mark my trips. Each morning I would walk from the hotel to the buying office. Along the way,  I would pass many pasticceria shops and in the fall they would all have grape schiacciata. Many days when I arrived to the office, I would be asking about how to prepare something from dinner the previous evening or did they have a recipe for something I had just seen in the pasticceria shop. My first recipe is a verison of the grape schiacciata shared with me from one of those trips. Another recipe  is a twist on a another classic dish from Tuscany called salisicca all’ uva – sausage and grapes. Instead of pan frying , I am roasting them in the oven along with onion, rosemary, thyme and balsamic vinegar. Terrific for dinner with mashed potatoes or for breakfast along with some great country bread. Give these recipes a try and celebrate!

From by the bay, wishing you grape filled food memories! Maryann best place to buy Keppra Grape Breakfast Schiacciata

Serves 8



3 ½ cups unbleached all purpose flour

1 package instant yeast

1 tablespoon fine sea salt

1 tablespoon fine sugar, plus extra for topping

1 ¼ cup warm water (110F)

2 tablespoons olive oil,

Cooking oil spray for bowl and baking sheet


1 cup red grapes, halfed

1 tablespoon lemon zest

2 tablespoon olive oil


Mix the flour, yeast and 1 tablespoon salt in a food processor. With motor running add warm water to make a soft dough that forms a ball. If the dough is a little too sticky add a little more flour, too dry add a little water. Process another minute until smooth. Place in an oiled bowl and shape into a ball. Cover with a damp towel leave to rise at room temperature for an hour. The dough should be double in size. Punch the dough down. Take a non stick rimmed cooking sheet 9” x 13”. Spray sheet lightly with cooking oil and spread dough out to the size of the pan. Cover with damp dishtowel and let rise again for 30 minutes. Preheat over to 425 degrees F. Make bread topping by combining all ingredients. Take a brush and spread the oil from fruit mixture all over the top them add the fruit, pressing into the dough. Finally, sprinkle additional sugar on the top of the dough. Bake for 15-20 minutes until golden brown. Remove from oven and place on a board to serve either hot or at room temperature.

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Roasted Sausages and Grapes  with Herbs Serves 4 1 1/2 pounds sweet sausage 3 cups seedless red seedless grapes 1 bay leave 2 sprigs rosemary 2 sprigs thyme 1 clove garlic, peeled and chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar seas salt and freshly ground pepper Directions Preheat oven to 400 degrees F. In a baking dish add the sausage , grapes and garlic in a a baking dish in a single layer. Add the rosemary, thyme and bay leave , then drizzle the olive oil and balsamic vinegar on top. Season with salt and pepper. Toss all together and then place in the oven for 30 minutes. Remove baking dish  and turn sausages and place back in the oven for another 15 minutes, until the sausages are browned and cooked and grapes and onions so soft. Remove from oven and serve  with bread or mashed potatoes.

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Apple Streusel Muffins

Makes 12 muffins

Muffin batter

1 ½ cups flour

2 tablespoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup fine sugar

¾ cup buttermilk

1 egg

4 tablespoons unsalted butter, melted

1 cup apple, pared and chopped

Streusel Topping

1/3 cup brown sugar

2 tablespoons flour

½ teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

½ cup walnuts, chopped


In a small bowl place all ingredients for the streusel topping, combine and set aside. In another bowl mix together sugar, flour, baking powder, salt, cinnamon and nutmeg. In another bowl add buttermilk and one egg beaten. Combine wet ingredients and add to the dry ingredients in the other bowl. Mix until incorporated and add melted butter and apple. Mix again. Take a lined 12 muffin tin and fill each muffin tin to 1/3 with batter. Top the batter for the 12 muffins with ½ of the streusel topping. Put remaining batter into each tin and then finally top with the remaining streusel topping.  Bake in a preheated 350F degree oven for 35 minutes or until tester comes out clean.  Remove from oven and cool on rack.

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Maple, Pecan and Apple Granola

2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped


Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.


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I love the holiday season, but with that we are all rushing to get so much done. The days are already filled with work, family and friends. When the holiday season arrives there are the extra activities of shopping for gifts, decorating the house and extra entertaining. So with that I love when I have a recipe that is easy, simple and delicious. This one pan roast chicken and vegetables is just so easy to assemble and it looks and tastes just amazing. My recipe suggests certain vegetables to surround the chicken, but you can easy use other vegetables if you like such as carrots, asparugus, scallions, cauliflower or sliced peppers and onions. If  any of the vegetables seemed to have cooked too quickly, just take them of the pan , cover with foil and put the pan back into the oven to finish roasting. The dish is not only easy to make, it’s all a quick clean up. Especially, if you use a nice non stick pan such as scan pan, it’s about a 1 minute to clean up. So find yourself some extra time for the holiday acitivities with this quick dish.From by the bay wishing you speedy food memories!
One Pan Roast Chicken and Vegetables
Serves 4 
1 organic chicken – 3 to 4 pounds
2 thick slices of bread, such as sourdough
2 heads garlic, sliced across the middle
2 bay leaves
6 – 8 shallots peeled
4 ounces brussel sprouts
1 medium sweet potato, peeled and sliced
4 small purple potatoes, sliced
5 strips of thick bacon
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon maple syrup
salt and pepper
Preheat oven to 400 degrees F . Drizzle the bottom of the baking pan with olive oil. Place two slices of bread in pan. Bring chicken to room temperature and season with salt and pepper inside the cavity and outside. Place chicken on top of the bread in the baking pan. Wrap the chicken with bacon, drizzle with maple syrup and top with butter. Add the remaining vegetables around the chicken. Drizzle with remaining olive oil and season with salt  and pepper. Place in the oven and roast chicken until the bacon is crisp and the chicken is 175 degrees F and the juices run clear, approximately 1 1/2 hours. If the vegetables look dry add a little water or white wine. Let chicken rest for at least 15 minutes before carving. Serve with the roasted vegetables and bread from the pan.

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Here is a fantastic side dish to add holiday color and great taste to your table. It’s easy to make with ingredients often in your fridge. I always keep several bags of cranberries in the freezer to use all through the holidays, so when I decided to take the apples leftover from Thanksgiving to make into an applesauce, I decided to add some cranberries with fantastic results. Don’t worry if you don’t have cranberry juice, water will work fine too. You can serve this next to your holiday ham or pork or serve at breakfast on top of some oatmeal or just eat as a snack. You’ll love it!
From by the bay. wishing you cran-licious food memories!
Cranberry Applesauce
Makes about 4 cups
2 pounds apples peeled, cored and cut into 1 inch pieces
1 cup cranberries, fresh or frozen
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/2 cup cranberry juice
1/4 teaspoon ground cinnamon
a pinch fine sea salt
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally until apples are soft. Remove from heat and cool. Mash the apples and cranberries together with a potato masher. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.

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When I was in Nashville earlier this year, I immediately fell in love with the city, music and food. I stayed at the legendary Hermitage Hotel. The famous Oak Bar in the hotel is known for it’s pimento grilled cheese sandwich. We would spend the day exploring all the different parts of the city and then come back to home base the Hermitage and relax in at the Oak Bar. So now that I’m back home, I needed to recreate my own sandwich inspired by this Nashville favorite and to remind me of my great vacation.  What better time than Thanksgiving weekend to relive my good times with a little food memory. The result is this yummy sandwich all gooey with melted pimento cheese and filled with roast turkey and ham. This is hard to resist.
From by the bay wishing you gooey pimento cheese food memories!

Grilled Turkey Ham and Pimento Cheese Sandwich
1 sandwich

2 slices brioche bread

1 tablespoon butter
2 tablespoons pimento cheese (recipe follows)
2 slices turkey
2 slices smoked ham

Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Pimento Cheese
Adapted from the recipe by Sarah O’Kelley of the Glass Onion of Charleston South Carolina

2 cups sharp orange cheddar, grated (8 oz.)
½ cup mayonnaise
½ cup pimiento peppers, drained and chopped (7-oz. jar)
¼ cup green onion, finely chopped (use both the green and the white parts)
1 tsp. black pepper
½ tsp. salt
½ tsp. worcestershire sauce
¼ tsp. cayenne
Dash of Tabasco

Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.

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I love making cranberry sauce…..for so many reasons, starting with it’s one of the easiest things to make. It’s also easy to get creative with cranberry sauce……..I change the way I make it all the time, depending on what I’m serving and which flavors might compliment my meal, so when I make my spiced pomegranate molasses glazed turkey this is the cranberry sauce i serve with it. I also think that I like making cranberry sauce because when I have my list of things to make for the big Thanksgiving meal, in under 15 minutes I can usually check that the cranberry sauce is done! Big win, little time…….next!!

From by the bay, wishing you very cranberry red food memories!





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Pomegranate and Cranberry Sauce

½ cup pomegranate juice

1 cup fine sugar

1 12oz, package whole fresh cranberries

1 cup pomegranate seeds

¼ cup orange juice

Zest of one orange


Combine juices and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries and orange zest. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Stir in the pomegranate seeds. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

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