Hello and happy fall!
This week on the blog I shared a cozy fire-roasted black bean tortilla soup, a crunchy Caesar slaw with crispy chicken, my favorite fall drinks, and chewy pumpkin chai crinkle cookies. Each recipe is full of seasonal flavor and easy to make for weeknight dinners or weekend baking sessions.
You can also find a new weekly menu and a peek into our week in life on the blog. Those posts make planning meals and days a little simpler and more enjoyable.
We started a new cookbook club challenge last week that runs through the end of October with prizes. If you want to join, all you need is a copy of the book Everyday Dinners. The book is available now and currently on sale. I’ve been loving seeing everyone’s creations on Instagram and in our cookbook club—join to take part in the challenges and giveaways!
xoxoxoxo
What I’m Loving This Week
I’m craving this one-pot hamburger helper—comfort food done right.
Cinnamon chai coffee cake is a must-bake for chilly mornings.
Creamy pumpkin tortellini sounds like the perfect cozy pasta.
Fig and burrata crostini is calling my name for an easy appetizer.
Biscoff butter cookies look absolutely irresistible.
Toasted coconut pie—yes, please.
Spicy pumpkin pasta bake is a great way to use seasonal flavors in a hearty dish.
Apple brie skillet pie is such a fun, cozy dessert to share.
Apple cider donuts are a fall favorite I can’t resist.
Honeycrisp caramel apple pizza combines sweet and tart in a fun way.
Chicken sausage soup looks like a warm, satisfying bowl for cooler nights.
Granola chocolate chunk cookies are a perfect snack or lunchbox treat.
Stacked roasted vegetable enchiladas are a great vegetarian dinner option.