November is here!
This week on the blog I shared a tomato soup pot pie made with cheddar puff pastry. I also kicked off Thanksgiving content for 2023 with a super-easy roasted turkey breast with perfect gravy, a roundup of my kitchen essentials that get me through the big holidays, and cheesy herb slab biscuits to round out the menu.
I posted my October favorites along with my picks for the 2023 Sephora VIB sale. There’s a new weekly menu up and a fresh “week in the life” post where I share what our days look like right now.
The Everyday Dinners cookbook club in our Facebook group is thriving. If you own the book, request to join the group — it’s been such a helpful, fun space for sharing recipe inspiration and cooking along together. If you don’t have a copy yet, it’s worth picking up so you can join the next round of seasonal challenges. We’re wrapping up a summer cooking challenge and getting ready to move into fall recipes.
xoxoxo
WHAT I’M LOVING THIS WEEK
This shrimp scampi with angel hair pasta looks incredible and is perfect for a simple weeknight dinner.
Green chile corn casserole—comforting, savory, and ideal for the season.
A festive tortilla pinwheel tree makes a cute and easy party appetizer for the holidays.
Gingerbread cupcakes are a cozy treat I’m totally into right now.
I’m craving a hearty chicken and pumpkin chili for chilly evenings.
A brown butter pie crust blew my mind—such a delicious upgrade for pies.
Pumpkin pie gingersnaps are an exciting twist on classic fall cookies.
Halloween candy monster cookies are a fun way to use up leftover candy and make a playful treat.
Pumpkin French toast looks absolutely delicious and perfect for a weekend breakfast.
Pumpkin bread with chocolate chips is always a winner for snack time or breakfast.
Pumpkin pasta continues to be a standout comfort dish worth making again and again.
Grain-free granola sounds like a lovely, crunchy option for breakfasts or snacks.