Hello and happy October! I absolutely love this season.
This week on the blog I shared a delicious spaghetti squash and meatball bake, a savory pumpkin puff pastry pizza, a caramel apple cider crush cocktail, and my favorite pumpkin cheesecake baked oatmeal.
You can also find a new weekly menu as well as a recent “A Week in the Life” post with updates from around here.
Our cookbook club launched a new challenge last month that runs through the end of October and includes prizes. To join, all you need is a copy of the book Everyday Dinners. The cookbook is available now and currently discounted. I’ve loved seeing your versions of the recipes on Instagram and in our cookbook club—come join us for the challenges and giveaways!
xoxoxo
What I’m Loving This Week
Halloween charcuterie board ideas—such a creative spread and perfect for parties this month.
Making a creamy pumpkin dip for an easy seasonal appetizer.
Skillet orzo with tomatoes, chicken, and olives—comforting and simple to pull together.
Roasted vegetable galette—an elegant way to showcase fall vegetables.
Cinnamon chai coffee cake sounds like the perfect treat with a warm cup of tea or coffee.
Prosciutto-wrapped beef roast—an impressive main for a cozy dinner.
Crispy fingerling potatoes with chipotle cream—I love the idea of a smoky, creamy sauce alongside crunchy potatoes.
Frosted lemon blueberry bundt cake for when you want something bright and bakery-worthy at home.
Taco salad veggie burgers are a fun, flavorful vegetarian option I’m eager to try.
Chocolate chip cookie brioche—yes please. A sweet, indulgent twist on two classics.
Banana chai oatmeal porridge for a cozy, spiced breakfast.
Hot caramel apple cider to sip on crisp evenings.
Matcha snickerdoodles for a unique and green twist on a beloved cookie.
Slow-cooker apple butter—perfect for making this weekend and enjoying throughout the season.