Eat the Falling Leaves

Photo by Eric Staudenmaier for Clare Crespo  

Photo by Eric Staudenmaier for Clare Crespo 

The leaves are falling! the leaves are falling! Its like natural confetti falling from the sky! Let's revel in this moment by making this dish which is seasonal in its appearance AND its ingredients!



1 baking potato

1 sweet potato

1 yam

olive oil

salt and pepper

     1.   Preheat oven to 450°. Slice potatoes lengthwise into ½” slices. 2. With a knife, carefully cut slices into leaf shapes. 3. Pour some olive oil onto a rimmed baking tray and smear it around with a paper towel. 4. Place potato “leaves” on tray and drizzle a little more olive oil on top. 5. Sprinkle with salt and pepper. 6. Bake for 15 minutes. 7. Get a grown-up to remove leaves from oven and flip them over with a spatula. Return them to the oven and bake for another 15 minutes until leaves have browned slightly. 8. Remove from oven and serve in little leaf piles like you just raked them up.


Makes 4 servings as a side dish or a snack.


Creepy Treat from the Lab...

Photo by Eric Staudenmaier from "Hey There Cupcake" by Clare Crespo 

Ohhh HAlloween, how I love you so! Here is a recipe from my book, "Hey There, Cupcake!" In case you cannot tell, it is a BRAIN CUPCAKE!!! Tee hee hee! Bake a batch of cupcakes (red velvet is especially good here). Make a batch of buttercream frosting and tint it subtly with a bit of red and a bit of brown to make it brain colored. Put frosting in a pastry bag with a medium round tip attached. Squiggle frosting on cupcakes in two lobes. Serve with a spooky smile!!!!!!!

Bon Voyage Butterflies!

Bye Bye! 

This is the month that the majestic Monarch Butterflies sail down to warmer weather. It AMAZES me every single year that those little fragile guys and gals can make such a trip. It also amazes me that they are so fashionable, wearing black and orange for their October flight! Let's salute their fantastic voyage by making a snack in their honor!

Butterfly Snacks

1 wide celery stalk

3 Tablespoons of peanut butter*

6 small pretzels

6 slivered almonds


1.    Cut celery into three pieces. 2. Fill each piece with 1 Tablespoon of peanut butter. 3. Place two pretzels into peanut butter for “wings”. 4. Place two slivered almonds into the peanut butter near the end of the celery for antennae.


Makes three butterflies.


*You can substitute cream cheese or any nut butter for the peanut butter if you like!