Hello weekend!
This week on the blog I shared several new recipes and roundups. I posted hot honey chipotle chicken tacos, a comforting baked butternut squash, sausage and spinach pasta, and a cheeseburger-inspired spaghetti squash. I also published my October favorites and a curated list of beauty picks for the current Amazon sale.
I kicked off a number of gift guides to help with holiday shopping, including selections for girls, tween boys, little boys, under $25 gifts, men’s picks, women’s picks and hostess gift ideas. If you haven’t joined my Substack newsletter yet, it’s available for subscription.
There’s a fresh menu for the week and a new “week in the life” post where I share everyday moments from our family. You can also find all of my current favorites in my Amazon storefront and my LTK shop.
Thank you for the incredible support for the launch of my book Easy Everyday. If you haven’t picked up a copy yet, it’s available to order. xo
What I’m Loving This Week
I’m crushing on a collection of seasonal recipes and cozy treats. Here are the things I’ve been bookmarking and thinking about making:
- The best pumpkin coffee cake—rich, spiced and perfect with a cup of coffee.
- Charred lemon Tuscan kale salad—bright, smoky and full of texture.
- A slow cooker lentil soup that sounds hearty and simple to throw together on busy nights.
- Pumpkin cornbread—moist and slightly sweet, great alongside stews or soups.
- Adorable Halloween monster cookies for a festive treat.
- Kitchen sink layer bars—packed with mix-ins and chewy-good.
- Pumpkin dinner rolls with a soft, tender crumb that are perfect for holiday dinners.
- Sweet potato pound cake for a cozy seasonal dessert.
- A comforting polenta and Polish sausage dish that feels like chilly-weather food at its best.
- Unreal-looking cinnamon rolls—soft, gooey and ideal for weekend mornings.
- A classic sour cream coffee cake that’s tender and nostalgic.
- Perfect homemade caramel apples for a fun autumn project.
- Rosemary brown butter popovers—elevated flavors and great for serving with soups or as an appetizer.
These are the flavors and recipes I’m excited about right now—everything from quick weeknight dinners to special desserts for the season. I’ll be testing a few of them soon and sharing what works best. If you try any, I’d love to hear how they turn out.