Hello and happy October! I absolutely love this season.
On the blog this week I shared a delicious spaghetti squash and meatball bake, a savory pumpkin puff pastry pizza, a caramel apple cider crush cocktail, and the best pumpkin cheesecake baked oatmeal. Each recipe is perfect for cozy fall nights and easy entertaining.
You can also find a new weekly menu and a recent “A Week in Our Life” post on the site for more meal inspiration and a peek at how we’re spending our days this month.
We started a new challenge in our cookbook club last month, running through the end of October with prizes. All you need to join is a copy of the book. I’m thrilled to see everyone’s creations on Instagram and in the cookbook club—join us for the challenges, recipe swaps, and giveaways!
xoxoxo
What I’m Loving This Week
Halloween charcuterie board — such a fun, festive idea for the season.
Creamy pumpkin dip — a great fall snack that’s easy to make and share.
Skillet orzo with tomatoes, chicken, and olives — looks like a perfect weeknight meal.
Roasted vegetable galette — a lovely way to showcase seasonal produce.
Cinnamon chai coffee cake — warm spices and tender crumb, yes please.
Prosciutto-wrapped beef roast — an elegant, savory main worth trying.
Crispy fingerling potatoes with chipotle cream — flavor-packed and comforting.
Frosted lemon blueberry bundt cake — bright, summery flavors that still feel right this time of year.
Taco salad veggie burgers — a fun plant-forward take on taco night.
Chocolate chip cookie brioche — a gorgeous hybrid treat I’m obsessed with.
Banana chai oatmeal porridge — cozy, spiced breakfast vibes.
Hot caramel apple cider — a must-have for crisp evenings.
Matcha snickerdoodles — such an intriguing flavor twist on a classic cookie.
Slow-cooker apple butter — planning to make a batch this weekend for toast and baking.