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'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.
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!
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.
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...
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!!
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!
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!!
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!
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!
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
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!!
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!
