Hey hey! Who else is excited that it’s October?
This week on the blog I shared a few cozy, seasonal recipes: a broccoli cheddar stuffed spaghetti squash, bruschetta quinoa zucchini boats, a pumpkin coconut cream cold brew, and a guide to making crackling caramel for an autumn cheese board. I also posted my September favorites, what I read last month, and this month’s pick for our book club.
There’s a fresh “What to Eat This Week” menu and a new “Week in the Life” post, too. Have a lovely weekend! xo
What I’m loving this week:
That chocolate chip cookie Dutch baby is calling my name.
Fresh tomato spaghetti squash is such a light, vibrant dinner option.
These shortcut apple cider donuts are a fall must.
Pumpkin cinnamon rolls with maple cream cheese icing = heaven.
I’m obsessed with this salsa verde chicken burrito bowl.
Thinking about loaded twice-baked potatoes for the weekend.
Roasted vegetable skillet lasagna looks both comforting and satisfying.
The perfect Greek yogurt breakfast bowl for busy mornings.
Roasted plum compote would be lovely over yogurt or ice cream.
Craving classic beef enchiladas — or enchilada-stuffed mushrooms for a fun twist.
Homemade caramel apples are so festive and fun to make.
Apple pie scones are on my baking list.
The poison apple cocktail is playful and perfect for fall gatherings.
Sangria-marinated shrimp skewers are such a great flavor combo.
Apple butter grilled cheese sounds like an unbelievable sweet-savory sandwich.
Nothing beats a warm cup of spiced apple cider on a crisp day.
Salted pretzel sticky buns are unexpected and irresistible.