Cookie butter truffles

As if cookie butter wasn't delicious enough on it's own, this recipe makes it a dough and DIPS IT IN CHOCOLATE -  SCORE!!  We sprinkled ours with red and green sugar for Christmas festive-ness.

COOKIE BUTTER TRUFFLES
Makes 32

1/2 cup unsalted butter, softened
2 cups confectioner's sugar
1 cup cookie butter
1/4 tsp vanilla extract
1 12-oz. bag of semi-sweet chocolate chips
Crushed Speculoos cookies or sanding sugar to top

Prepare a baking sheet with parchment paper.  Combine butter, confectioner's sugar, cookie butter, and vanilla in a bowl.  Mix on medium low with an electric mixer or stand mixer.  Use a small scoop to form 1-inch balls; roll with your hands to smooth, and place on the baking sheet.  Melt the chocolate chips and dip each ball into the chocolate with a fork, letting the excess chocolate drip off.  Place balls back on the baking sheet, sprinkle with your topping, and chill until firm.  Store in fridge.

Graham cracker reindeer

'Tis the season to bake and craft!  We made these fun graham cracker reindeer from This Mama Loves this week and they were a big hit!   The kids had a lot of fun assembling these- and eating them, of course!  (I couldn't find large pretzel twists anywhere so we made do with minis). 

Note: These don't really work as a make-ahead cookie.  The kids took them in their school lunches the next day, but the chocolate no longer worked as a glue and the add-ons fell off at the slightest touch.

Candied sweet potatoes

We do a big family lunch for Thanksgiving and this year I was assigned to bring sweet potatoes.  A quick google search led me to these Harvey House candied sweet potatoes from the NY Times Cooking site.  At first glance I thought this dish would be too plain for a Thanksgiving meal, but was swayed by the stellar 5-star rating and gave it a chance, and I'm so glad I did- these were DELICIOUS!!  I modified it a bit by topping half of the dish with chopped pecans, which turned out to be a great addition.  I only did half since nuts can be controversial, but everyone agreed they added great texture and flavor, so next time I'll do nuts all over.  (To add nuts, reserve a few Tbsp of the sugar mixture to coat the chopped pecans and add them in the last 10 minutes of baking time to prevent burning).  These were such a hit, they are going to have an encore appearance at our Christmas Eve dinner!

Hot pimeinto cheese

I've posted this easy pimiento cheese recipe on the blog before - it's one of my favorite snacks, and a go-to recipe for parties and potlucks.  But it wasn't until a visit to a truly Southern restaurant in South Carolina did it cross my mind to serve pimiento cheese hot instead of cold.  Genius, right??  It's like a fancy queso dip- I just broil it in the oven for a few minutes and it gets hot and melty and DELICIOUS.

Liege waffles

We visited Belgium earlier this fall and I devoured my fair share of their delicious waffles.  Called liege waffles, they are the ultimate street food- I like mine with Nutella or strawberries, or both.  When we got home, we ordered Belgian pearl sugar on Amazon so we could recreate these little jewels at home.  These are not your average waffle- they are made from a thick dough instead of a typical thin batter, and the pearl sugar creates these little pockets of chewy sweetness.  Seriously- so good.  In fact, I think we're due another round of these this weekend...

Barbecue chicken chili

Well y'all, it is officially chili season.  There is nothing I love more on a cold night than a fire in the fireplace and a pot of chili on the stove!  We made this BBQ chicken chili from Skinnytaste with friends on Halloween night, and it was a big hit!!

Skillet chocolate chip cookie

This skillet chocolate chip cookie is my new go-to recipe.  It's super easy, and there's just something fun about making your very own cookie cake!  I've made it for parties, decorated and personalized, and I've also served it as-is for casual dinner parties and even play dates- every day is a good day for cookie cake!

Asian kale salad

This Asian kale salad from Two Peas & their Pod packs a big punch- it is colorful and delicious!!  We made this ginger-sesame dressing from Cooking Light instead of using store-bought and it was a great choice.  Lots of fresh flavors in this one!!

Spicy tomato and cheddar soup

Yay, it's SOUP SEASON!!  We've never met a tomato soup we didn't like (there are 4 or 5 versions on this blog alone), and this spicy tomato and cheddar soup from Nancy Fuller is no exception.  It's simple but has a ton of flavor- it's the classic combination of tomato soup and grilled cheese, all in one bowl!  

Pineapple chorizo rice bowls

These pineapple chorizo rice bowls from How Sweet It Is were fantastic.  The chorizo and peppers make it super flavorful, and the pineapple and double cream sauces (avocado AND chipotle?  yes, please!) add depth and also keep it from being too spicy (is there such a thing?).  We'll definitely make these again!

Harvest cobb salad with maple vinaigrette

Here's the other recipe I promised for a delicious Harvest Cobb salad using leftover roasted butternut squash and maple dressing from this one.  I am fully embracing fall even though it is still warm here, so bring on the butternut squash and pumpkin spice lattes!  

Note: We omitted the chicken to make ours vegetarian- that's the great thing about building a salad, you can add or subtract to your own taste!

Recipe from The Baker Chick

Butternut squash and bacon salad with maple vinaigrette

We made this butternut squash and bacon salad from Cooking Classy this week and it was a big hit!  Roasted butternut squash is one of my favorite ways to transition from summer produce to fall flavors (in fact, I'll have another recipe this week using the rest of our roasted squash AND more of this dressing, so this is a two-fer!).  One of my favorite things about salad is you can add and subtract ingredients to suit your taste- we used candied pecans instead of walnuts in this one, and we use whatever greens are already in our refrigerator.  Try this one!!

Cinnamon chip banana bread

Recently I had some ripe bananas that needed to be consumed asap, and I uncovered this recipe I had bookmarked long ago from Recipe Girl for cinnamon chip banana bread.  This is a delicious, sweet, banana bread, and the cinnamon chips add spice and warmth- perfect for the cooler fall weather!

S'mores cookies

So ignore the fact that my heavy-handed piping skills could use some work and enjoy these delicious  s'mores cookies from Sprinkles for Breakfast.  Chocolate chip graham cracker cookies with marshmallows, and chocolate drizzled on top?? Yes, please!

Soft pretzels

We're big fans of these homemade soft pretzels from Alton Brown.  I made ours plain salted (we were taking them to the pool to eat with hummus), but the possibilities are endless- get creative with dipping sauces, or even make a sweet version with cinnamon & sugar!

Mediterranean eggplant boats

Sometimes you find a winning recipe in the most random places- like this one for Mediterranean eggplant boats from Family Fun magazine. These are delicious, and my kids (2 out of 3) loved them too!

MEDITERRANEAN EGGPLANT BOATS
Yield: 4 servings

Ingredients:

2 eggplants
3 plum tomatoes
2 garlic cloves
1 15 oz can chickpeas, drained
1/4 cup pine nuts (none in my pantry so I omitted)
1 cup crumbled feta
1 tsp. dried oregano
1 tsp. lemon juice
1/2 tsp. salt
Fresh chopped parsley

Instructions:

Heat oven to 400 degrees.  Coat a 9-inch square pan or cookie sheet with cooking spray.

Trim off and discard the stem end of each eggplant, then halve them lengthwise.  Trim off a thin slice from the rounded side of each portion so that it sits flat on the pan.  Working over a bowl, hollow out the center of each eggplant, reserving the flesh.

In a food processor, pulse the reserved eggplant flesh, tomatoes, and garlic until finely chopped.  Transfer the mixture to a bowl and stir in all the remaining ingredients except the parsley.  Spoon the mixture into the eggplant halves, pressing it in and mounding it high.

Arrange the eggplants in the prepared pan and bake for 40 minutes.  Garnish with fresh parsley and enjoy!

Falafel kale salad

This falafel kale salad from Eats Well with Others was dinner last night and it was a BIG hit!  Lots of great flavors and textures in this one- try it!

Dirty chocolate chip cookies

These dirty chocolate chip cookies were a big hit at our Bachelorette watch party, because when regular chocolate chip cookies aren't enough, here's an idea from Cookies and Cups- roll the dough in Oreo crumbs!  Cookies everywhere!!

Quick pickles

Ah, summertime.  When the days are hot and the garden is bountiful.  Need a way to use those freshly picked cucumbers?  These quick pickles from Rachael Ray are fantastic- perfect for burger night or straight out of the jar!

Cookie dough peanut butter cups

Chocolate and peanut butter together are my JAM.  And the only thing better than a chocolate peanut butter cup is one with a scoop of chocolate chip cookie dough in the center! 

* Recipe from How Sweet It Is.
* These get a little messy as the chocolate starts to melt, so have napkins ready!

Peach-maple ice cream

In honor of National Ice Cream Day (apparently a real thing), I'm sharing this gem of a recipe for peach-maple ice cream from Bobby Flay.  The maple syrup and bourbon give it extra depths of flavor, and this is a delicious way to take advantage of peach season!

* I used 1 tsp. vanilla extract in place of the vanilla bean because, convenience.

Grilled peach and corn salad

Christmas is definitely the most wonderful time of year, but peach season in Arkansas might be a close second.  I can't get enough of them!  This salad from How Sweet It Is is a perfect way to enjoy juicy, delicious peaches.  The flavor combination of grilled peach, corn, mozzarella and pistachios is one for the history books.  Try it!

Note: Original recipe calls for apricot but I subbed peaches, because as stated above, they're my favorite.

Peach slab pie

 

So apparently slab pies are a "thing", and it's brilliant if you ask me- you don't have to hassle with rolling out the dough, and it feeds a crowd? Perfect!  This peach streusel slab pie from Food Network Kitchen was a BIG hit with my crew.  The buttery crust, juicy peach filling, and sweet almondy streusel is a trifecta of deliciousness!

Note: this recipe is not for the butter-weary, as it calls for almost 3 (three!) sticks, but don't let that scare you- your crowd will love you for it!  

Peanut butter Oreo ice cream

It's summertime, and at this house, that means lots and lots of ice cream.  We made this peanut butter Oreo version from Nutmeg Nanny and it really hit the spot.  Chocolate and peanut butter is one of my favorite combinations, and this doesn't disappoint!!

Chocolate pecan oatmeal cookie pie

This chocolate pecan oatmeal cookie pie from Crazy for Crust was a big hit at our Bachelorette watch party.  We took her suggestion to top it with salted caramel ice cream and it was delicious!!!

Peanut butter cup brownie bark

I made this peanut butter cup brownie bark from Cinnamon, Spice & Everything Nice for a party recently and it was immediately declared a favorite by everyone who tried it.  It's a triple threat-- brownie bottom, covered in chocolate frosting, topped with peanut butter cups.  So duh- you'll love it.

Thai quinoa bowl

This Thai quinoa bowl from Sakara Life will go down in history as one of our favorite recipes of all time.  My friend Holly sent it to me, and I knew immediately we would like it.  And it totally blew our minds- you should make it today.  Right now.  And thank me later...

THAI QUINOA BOWL

1 cup cooked quinoa

2 radishes, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

1/4 cup onion, minced

1 carrot, peeled into ribbons

2-3 stalks curly kale, stems removed and chopped

1/4 cup cilantro, finely chopped

1/2 tablespoon black sesame seeds

1/4 avocado, diced

Sweet + Spicy Peanut Sauce

1 heaping tablespoon peanut butter
1/2 tablespoon soy sauce

1/2 tablespoon honey

1/2 lemon, juiced

1 teaspoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4-1/2 teaspoon cayenne pepper

pinch of sea salt

Whisk together the ingredients for the peanut sauce, set aside.

Add the rest of the ingredients, except for the avocado, to a large bowl. Pour the sauce over the quinoa and vegetables and mix well. Fold in the avocado pieces. 

Funfetti triple chocolate chip cookie bars

That's right, TRIPLE chocolate chip cookie bars!  There are so many goodies in these things you'll think it's a typo!  #semisweet #whitechocolate #milkchocolate #didimentionshortening  

**My version slightly adapted from Something Swanky- I didn't have butter extract so I used a smidge extra (technical terms only here at Lindsay's Menu) of both vanilla and almond extracts to make up the difference.  Enjoy!!!

Roasted squash salad bowls

We made these acorn squash salad bowls from Sheet Pan Suppers last week for dinner and loved them.  Roasted acorn squash is goooooooooooooood.  

ROASTED SQUASH SALAD BOWLS
Serves 4

Ingredients:

2 medium-size acorn squash (about 4 lbs total)
3 Tbsp extra virgin olive oil, divided
4 Tbsp unsalted butter
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp chopped fresh thyme leaves
4 tsp dark brown sugar
4-5 cups baby arugula
Juice of 1 lemon
Shave Parmesan cheese, for garnish

Instructions:

Preheat oven to 350 degrees.  Line a sheet pan with aluminum foil or parchment paper.

Using a sharp chef's knife, carefully cut the acorn squash in half lengthwise (knife should be parallel to the squash's grooves).  Use a spoon to scoop out and discard the seeds and fibers- you will be left with four pieces of squash that resemble bowls.

Place the squash cut side up on the prepared sheet pan, and drizzle the insides with 2 Tbsp of the olive oil, rubbing to coat.  Place 1 Tbsp of the butter in each squash bowl, and sprinkle 1/2 tsp of the salt, 1/2 tsp of the pepper, brown sugar and thyme over all the squash,

Roast the squash until fork tender, 45-60 minutes.  Let the squash cool slightly.

While the squash are cooling, place the arugula in a medium-size bowl.  Drizzle with the lemon juice and remaining Tbsp of olive oil, then sprinkle with remaining salt and pepper.  Toss lightly to coat.

Plate the squash and pile the arugula salad high inside the bowls, garnishing with the Parmesan cheese.  Enjoy!

Chocolate chunk toffee cookies

Last week's sweet treat for the Bachelorette watch party was these chocolate chunk toffee cookies from Cookies and Cups.  I'll keep it short and sweet: these cookies are enormous, chocolaty chunky, and delicious!!!

Polenta fries

Here's that recipe for those polenta fries I promised you (see previous post).  These are a fun, quirky, delicious side dish- give them a try!!

Curried vegetable polenta kebabs

These curried vegetable kebabs from Naturally Ella were a big hit for dinner last week!  We grilled the vegetables on skewers then plated them for eating. This recipe calls for prepared polenta (the kind that comes in a tube, found in the oragnic/health section at my grocery store), and I'll have a recipe later this week for polenta fries to use the leftovers!

Blueberry coffee cake

Sometimes I watch the Food Network when I'm hungry, which makes me want to make ALL the recipes.  This blueberry coffee cake from the Pioneer Woman caught my eye and got priority baking status last week.  I halved the recipe and made a 9x9 pan, which made a delicious, easy breakfast for a few days- yum!  Anything you top with a sprinkle of sugar and a pat of butter is a winner in my book!!

Peanut butter cup caramelitas

I made these peanut butter cup caramelitas from Domestic Rebel for our Bachelorette watch party this week, and they were a HUGE hit.  Peanut butter, chocolate and caramel is a pretty good trio if you ask me!! Sweet tooth = satisfied.

Massaged kale salad with dried cranberries, pistachios and kumquats

This salad from the Yummy Supper cookbook surprised us - we knew we would like it, but we LOVED IT! I'm already planning to make it again...

MASSAGED KALE SALAD WITH DRIED CRANBERRIES, PISTACHIOS 

AND KUMQUATS

serves 6-8

1/3 cup olive oil

3 Tbsp freshly squeezed lemon juice

1 Tbsp maple syrup

1/4 - 1/2 tsp sea salt

2 large bunches kale (8-9 packed cups), fully dried after washing

8 - 10 kumquats, thinly sliced into rounds, leave the peel on but discard any seeds (widely          available, I got ours at our regular grocery store, after googling what to look for :))

1/3 cup sweetened dried cranberries

1/3 cup chopped roasted salted pistachios

In a very large salad bowl, whisk the olive oil, lemon juice, maple syrup and 1/4 tsp of the sea salt. 

Discard the rough stems of your kale. Lay the leaves on top of each other, roll them up like a cigar, and chop widthwise into thin strips, a rough chiffonade.  Add the leaves to the salad bowl, then use your hands to massage the dressing into the kale.  after 3-5 minutes of massaging, the fibers will break down and the leaves will feel like silky seaweed. 

Toss the massaged kale leaves with the kumquat slices, dried cranberries and pistachios.  Add additional lemon juice and salt to taste if desired.