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The Best Pumpkin Butter Freezer Fudge

Hot Chocolate Zucchini Bread

Citrus and Pomegranate Kale Salad

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

Sun Dried Tomato Shrimp with Lemon Basil Pesto Pasta
Cinnamon Roasted Butternut Squash & Kale Salad
Spooky Halloween Monster Cookies
Spicy Chicken Tostadas with Black Beans & Guacamole
Cream Cheese Swirled Chocolate Chip Zucchini Bread

Let’s get social!

Who’s in the mood for some SPOOKY HALLOWEEN MONS

Who’s in the mood for some SPOOKY HALLOWEEN MONSTER COOKIES?!👻
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Resharing these little guys today because let’s be honest, they’re just too cute not to! And because it’s Halloween this weekend & I’m 100% making them again for the fam!😉 These babies are gluten free, have the best fudgy center & are made with better for you ingredients too! Plus let’s not forget... THEY’RE PURPLE PEOPLE!🤗💜
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Hope you’re having a great Thursday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Spooky Halloween Monster Cookies👻
1 cup mashed purple sweet potatoes (can replace with regular sweet potato but they’ll be orange-ish instead)
1/2 cup gluten free flour
1 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/4 cup cashew butter
2 Tbsp maple syrup
1 tsp vanilla
3/4 cup mini chocolate chips
Powdered sugar
Candy eyes
Optional: purple food coloring
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1. Preheat oven to 350 degrees & line a baking sheet with parchment paper.
2. Mix the flour, baking powder, cinnamon & salt together. Set aside.
3. Whisk the egg in a separate bowl. Then add your mashed sweet potato, maple syrup, vanilla & cashew butter & mix. Add your flour mixture & mix again. Stir in your chocolate chips & food coloring (if using).
4. Roll the dough into balls, flatten them slightly & roll them in powdered sugar. Bake for 11-13 minutes. Once done, press some candy eyes into each cookie.

SUN DRIED TOMATO SHRIMP w/ LEMON BASIL PESTO PASTA

Allow me to introduce my all time favorite brownie

Allow me to introduce my all time favorite brownies in the history of brownies... Ooey gooey DOUBLE CHOCOLATE CHIP BUTTERNUT SQUASH BROWNIES!🤤
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Ok that might’ve been a little dramatic but these babies totally deserve it! They’re super thick, fudgy, loaded with chocolate, made with no butter & no oil & oh yeah... are freakin’ delicious!!🤗 Seriously if ya’ll haven’t baked with butternut squash before then you’re definitely missing out!😉
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Hope you’re all having the best Thursday loves!😊💕
(Search “butternut squash brownies on my website for recipe & tips. Link in bio⬆️)
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Double Chocolate Chip Butternut Squash Brownies🍫
1 cup mashed butternut squash (boil for 10 minutes & blend in a food processor)
2 eggs
1 tsp vanilla
3/4 cup coconut sugar
2/3 cup flour (can replace with gluten free flour)
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I used half milk & half semi-sweet chocolate)
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1. Preheat oven to 350 degrees & line an 8x8 pan with parchment paper.
2. Mix the flour, cocoa powder, baking soda & salt together. Set is aside.
3. In a separate bowl, mix the squash, eggs, vanilla & coconut sugar together with a large spoon. Add your flour mixture & mix again. Stir in your chocolate chips.
3. Pour the batter into your prepared pan, top with extra chocolate chips & bake for 25-30 minutes.

CINNAMON ROASTED BUTTERNUT SQUASH & KALE SALAD! Ak

CINNAMON ROASTED BUTTERNUT SQUASH & KALE SALAD! Aka the epitome of fall side dishes!🤗
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I swear anyone scrolling through my feed must be thinking one thing... “Good Lord this woman posts a lot of salad...”😂 But can you really blame me though?! (Especially with all the yummy produce we have this time of year.😉) And this salad here has all the goods! Butternut squash, apples, pomegranates, goat cheese, pecans, kale... It’s like autumn just exploded in a bowl!🥰
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Hope you’re all having a fantastic Monday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Cinnamon Roasted Butternut Squash & Kale Salad🥬
3 cups butternut squash, diced
1/2 tsp cinnamon
Salt, to taste
Kale, leaves cut off the stem & massaged in your dressing
Honeycrisp apple, chopped
Pomegranate arils
Goat cheese crumbles
Toasted pecans (toasted in the oven at 375 degrees for 6-7 minutes)
Maple Apple Cider Dressing: 2 Tbsp olive oil + 2 Tbsp apple cider vinegar + 2 Tbsp maple syrup
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1. Spray your butternut squash pieces with avocado oil spray & season them with cinnamon & salt. Bake them at 400 degrees for 30-35 minutes. Let them cool completely.
2. Toss the kale, butternut squash, apples, pomegranates & goat cheese together with your dressing. Top with toasted pecans right before serving!

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