Salads are most definitely one of my most favorite things to eat year round. I like to keep my salads interesting by using seasonal ingredients and flavors so I never get tired of eating them. When you think of a Panzanella salad, you typically think of summer ingredients like loads of fresh tomatoes. As much as I love a classic Panzanella, this autumnal version has to be my new favorite! I’m loving it for upcoming holiday gatherings or for an easy lunch or dinner!
A Panzanella is a salad made with bread if you’ve never had it before. What could be better than that?! The bread is not quite as crunchy as a crouton, but you still get a nice little crunch. And my favorite part is how the bread soaks up the dressing! This salad is made with toasted sourdough bread. I roasted a sweet potato to add in. If you would prefer though, you could also use butternut squash instead of the potato.
Is there anything better during the fall than a warm apple cider doughnut (or do you prefer, donut)? They just make me dream of being in cooler weather and the changing leaves. It’s a feeling I don’t get to feel very often these days since I moved out of Ohio many, many years ago, but I still remember that dreamy fall feeling well! I specifically remember annual trips to the apple butter festival and cider doughnuts were a must!
I originally posted these Baked Apple Cider Donuts back in 2012. Ever since, they’ve remained a top fall recipe on the blog. While the majority of the comments and feedback has been positive, it seemed like there could be a little tweaking to be done with the recipe. So, a couple of weekends ago, I decided to make these again and to reshoot them!
The revised recipe includes less flour and more apple cider, and I kicked up the spices a bit. I brought these into work the next day for brunch and they were devoured! These doughnuts have just the right amount of moisture and still remain cakey. I love the cinnamon and sugar topping too!
I thought these were delicious out of the oven, but actually felt they tasted even better the next morning so feel free to bake them the night before! They also freeze well if you want to make extras to pull out during the fall and holiday season!
If your kids are anything like mine during the month of October, they want to make a fun and festive treat just about every weekend. Maddie continually has been asking me to decorate cookies and make other treats.
Dirt pudding cups have been a popular kids dessert for a long time and are so easy to make so I thought these cute little monster pudding cups were a fun version of the dirt cup!
These do not take long to make at all and you only need a handful of supplies to make this fun Halloween dessert!
First, you will need some small plastic cups and a Sharpie. You can try other markers if you don’t want your little one using a Sharpie, but I just supervised Maddie as I figured the Sharpie would give us the darkest black over a regular kids marker. You and the kiddos start by drawing your monster faces on the outside of the cups.
One tip for the faces – make sure you draw them closer to the bottom of the cup. If you put the faces up too high, you will have to fill the cup with a lot more pudding in order for it not to be covered by the cookie and sprinkles topping.
After you’ve got your faces, it’s time to make the pudding. I like to use vanilla pudding so we can add coloring. Those little boxes of instant pudding work fine, but don’t each make a lot of pudding on their own, so I found that 3 boxes gave me enough for 6 pudding cups.
If it was possible for me to eat enchiladas every single day of my life without gaining a zillion pounds, I think I’d do it. Enchiladas are, hands down, my favorite dinner. I just love the flavors of the sauce and cheesiness! They are just so dang good!
Obviously, eating enchiladas every day is not very healthy, but who says we can’t find a way to make them more guilt-free? Zucchini is such an easy low-carb alternative for swapping out the tortillas.
It’s October! The best month of the year if you ask me! I have to admit I’m really glad September is over. It was a rough month in our house with everybody getting sick twice and my eye injuries.
The weather is cooling off, the Halloween decorations are up and the Halloween movies have started! This time of year makes me crave chili. There’s nothing better than cozying up on the sofa in comfy pajamas, a good show or movie, and a warm hearty bowl of chili!
You guys, it’s entirely possible we put up our Halloween decorations this week. You know us, we’ve been counting the days and could wait no more!
I don’t make very many dessert dips, but the idea of a maple cinnamon dip just seemed too dreamy not to make. And you know, ’tis the season, and I had a huge bowl of my most favorite honeycrisp apples to enjoy!
This fruit dip couldn’t be easier to make. First start with either some whipped topping. If you are opposed to whipped topping, you can also quickly whip up some homemade whipped cream to use (the dip may just be a bit softer). Then I add some cream cheese so really this dip tastes like maple cinnamon cheesecake! Oh yeah!
Of course, you will also need some good maple syrup. I like to buy mine at Costco. I know it can be pricey, but it’s so worth it! It adds such a warm and comforting flavor to the fruit dip and also acts as a sweetener. A touch of cinnamon and nutmeg and that’s it!
This dip is seriously scrumptious and taking these photos was not easy because Maddie wouldn’t stop trying to eat it!
In a mixing bowl, add the whipped cream, cream cheese, cinnamon and nutmeg, and the maple syrup. Beat together with a hand mixer until well-combined. Alternatively, you can also blend everything together in a food processor.
Serve with sliced fruit. Cover leftovers in a container in the fridge for up to 5 days.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!