Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.

There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.

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Other than frogs breath, worms wort, and deadly nightshade, I have no idea what is in Sally’s worms wort Nightmare Before Christmas Soup. So I took some liberties and remade a kale and pea green curry soup inspired by spring vegetables and Thai/Cambodian flavors that I had at a dinner party recently, made by Damian of Fetty’s Street Food.

Despite the lengthy list of ingredients, this soup actually comes together in just 1 hour. I know that’s not super fast but given the complexity of flavors you would think it took longer. However, this is one of those recipes that the quality of the ingredients matter. Sure it uses frozen peas and spinach, but make sure you are using good green curry paste, coconut milk (no light milk here), and fresh seasonings because they make the difference.

At the dinner party, Damian served this soup with Thai style fried pork belly, a drizzle of Thai bail oil, and peas/pea shoots for garnish. It was exquisite but not necessary for Sally’s Nightmare Before Christmas soup. Instead I added a slice of provolone cheese cut to resemble the skull that appears over the soup as she makes it. I know, lots of skulls this week!

The result is a velvety bright green soup with all the flavors: fish sauce for salt, sugar for sweetness, vinegar for sour/tartness, and mushroom seasoning for umami. Not nightshade to put you to sleep here like Dr. Finkelstein, but you may enough enough to put yourself in a food coma instead.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Mozzarella Skull Caprese Pasta Salad from BigBearsWife
• Hocus Pocus Spell Book Rice Krispie Treats from Semi-Homemade Recipes
• Vanilla Citrus Cider from Jolene’s Recipe Journal
• Purple People Eater Macaron from A Kitchen Hoor’s Adventures
• Mini Pizza Skulls from Karen’s Kitchen Stories
• Halloween Candy Chocolate Pie from Sweet ReciPEAs
• Halloween Bark from Art of Natural Living
• Pumpkin Oatmeal Bread from A Day in the Life on the Farm

SALLY'S WORM WORT NIGHTMARE BEFORE CHRISTMAS SOUP (GREEN CURRY SOUP)

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Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil, such as canola
• 1 medium yellow onion, peeled and roughly chopped
• 4 cloves garlic, peeled and crushed/chopped
• 1 heaped Tbsp good green curry paste*
• 1 bunch kale, stripped off the stem and roughly chopped
• 1 (12 oz.) bag of frozen peas, thawed
• 2 (13.5 oz.) cans of coconut milk
• 10 oz. water
• 3 Tbsp sugar
• 1 Tbsp fish sauce**
• 1 Tbsp white vinegar
• 2 Tbsp mushroom seasoning/powder
• 2 tsp ground white pepper
• 1 (12 oz.) bag of frozen chopped spinach, thawed and squeezed or excess liquid
• 8 thin slices provolone

Directions

1. In a wok/heavy based sauce pan, heat oil over medium high and fry onion until it starts to brown, about 5 minutes. Add garlic and sauté until lightly browned all over, about 1 minute.
2. Add curry paste and sauté until oil starts to separate from the paste stirring frequently (about 2 minutes). Quickly add kale and peas, and cook until the kale is wilted and halved in volume (about 5 minutes).
3. Add coconut milk, water sugar, fish sauce, vinegar, mushroom seasoning, and white pepper. Stir to combine and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Taste and adjust for seasoning: fish sauce for salt, sugar for sweet, vinegar for sour/tartness, mushroom seasoning for umami. Remove from heat and let the soup cool completely.
4. Transfer the soup and thawed spinach to a high speed blender***. Blend for at least one minute until completely smooth and bright green. Return soup to the pot and reheat.
5. While soup reheats, use a small round cookie cutter and/or paring knife to cut provolone slices into skulls.
6. Serve soup with provolone skull on top.

Notes

*I have the privilege of getting fresh homemade green curry paste from Damian himself, but you can find good pastes from a local Asian market. **For fish allergies or vegetarian option use soy sauce. ***I normally like to use my immersion blender to avoid the need to cool and transfer, but a high speed blender is preferred here to get a silky smooth texture.

Source: Adapted slightly from Damian of Fetty’s Street Food.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

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I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

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I feel like I finally won the battle of Ranch versus Blue Cheese when it comes to Buffalo chicken, solely based upon the fact that it’s a lot easier to make vegan Ranch than it is vegan Blue Cheese. That’s it, that’s my only piece of evidence.

Personally, I think the flavor combo of Buffalo and Ranch is superior to Blue Cheese. Don’t get me wrong, I love blue cheese, just not with Buffalo sauce. I may have grown up in Western NY and several friends will scoff at me but it is what it is. Blame it on me being born in Texas or something, IDK.

While today is technically National Fried Chicken Day, I faked you out with this vegan version. Honestly, I love fried seitan just as much as fried chicken, especially when served in a sandwich. But if you prefer fowl options, check out that other bloggers shared today, listed below:

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen’s Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha’s Recipe

VEGAN BUFFALO CHICKEN SANDWICH

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Yield: 4 servings Prep Time: 45 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk

VEGAN BUFFALO SAUCE

• 3/4 cup hot pepper sauce (like Frank's RedHot)
• 1/2 cup vegan butter or margarine
• 1-1/2 Tbsp white vinegar
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp cayenne
• 1/4 tsp garlic
• Salt, to taste

VEGAN RANCH SLAW

• 1/4 cup vegan Ranch dressing
• 1 cup shredded slaw blend

SANDWICH

• 4 toasted brioche rolls

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.

Source: Adapted from my Vegan Spicy Chicken Sandwich and AllRecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

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People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!

Besides gnocchi ravioli are probably my favorite type of pasta to make. Like cookies you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.

Pumpkin Goat Cheese Ravioli

These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.

That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.

Shortcut Semi-Homemade Ravioli Ideas

• Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
• Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
• Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy’s Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Four years ago: Smoked Tomato Soup

Six years ago: Midwest Loco Moco

Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Ten years ago: “Don’t Judge Me” Mac & Cheese

PUMPKIN GOAT CHEESE RAVIOLI

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Yield: 4-6 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. pumpkin puree

• 8 oz. goat cheese

• 1/2 cup grated Pecorino Romano

• 1 egg, lightly beaten

• 2 Tbsp extra virgin olive oil

• 1 tablespoon chopped flat-leaf parsley

• 1/4 teaspoon chopped sage

• 1/4 teaspoon chopped rosemary

• 1/4 teaspoon chopped thyme

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper, to taste

DOUGH*

• 3 eggs, beaten

• 1 Tbsp extra virgin olive oil

• 2 cups all-purpose flour, plus extra for rolling dough

• 1 tsp salt

SAUCE

• 1/2 cup (1 stick) unsalted butter

• Handful of fresh sage leaves

• 1 Tbsp balsamic vinegar

• 1/2 cup chopped pecans, toasted

Directions

1. In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
2. In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**. 
3. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
4. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
5. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
6. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
7. Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***. 
8. Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
9. Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.

Notes

*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.

Source: Adapted from my Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato Pancetta Butter and Sweet Potato Gnocchi with Sage Brown Butter Sauce.

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Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

This content was created using complimentary products from Melissa’s Produce and, Dixie Crystals. I was not otherwise compensated and all thoughts/opinions are my own.

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It’s time to start caving into fall cooking/baking for #FallFlavors Week! I am not quite ready for pumpkin yet. Baby steps. Thankfully fall isn’t only about pumpkin, there are all kinds of delicious flavors to enjoy. Although I think my first recipe for this week might come as a bit of a surprise

Grape & Gorgonzola Pizza?

Already a fan of fruit on pizza (not to be confused with dessert fruit pizza)? Then prepare yourself for your latest obsession! A olive oil-based white pizza like no other topped with sweet red grapes, fontina, gorgonzola, rosemary, and a little honey. And if that sounds good, you’ll also like Pork Chops with Roasted Grapes.

If you thought I was weird for putting strawberries on top of pizza then this pizza might not be for you. But even my skeptical husband loved it so I really think you should give it a chance. After all, this pizza was inspired by the pizza chain Pies & Pints so clearly others like it as well.

I don’t incorporate grapes in my cooking nearly enough, so why not make them the star? Especially when I got two big containers of fresh grapes (and rosemary) from Melissa’s Produce for #FallsFlavors Week (along with sugar from Dixie Crystals). I originally wasn’t sure if I would use the grapes, as I don’t normally think of them for fall, but man am I glad I decided to make this.

First I coated the grapes in a sweet white wine reduction to really bring out their flavor. Then, the combination of the sweet red grapes with tangy gorgonzola cheese and aromatic rosemary was really something special. Especially when finished off with a post-oven drizzle of honey, a topping I use more and more frequently these days. It’s up there with a post-oven balsamic reduction drizzle.

Stayed tuned all week for more but in the meantime, check out all the other delicious recipes shared today listed below. Then scroll further down for sponsor info, giveaway prizes, and the widget with which to enter to win!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

Seven years ago: Mini Reese’s-Oreo Cheesecakes

Eight years ago: Beginner Fondant

Nine years ago: Sweet Potato Breakfast Biscuits

Ten years ago: Chicken Pot Pie Wellington

GRAPE 7 GORGONZAOLA PIZZA

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Yield: 4 servings Prep Time: 45 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1/3 cup sweet white wine (like Vin Santo)
• 1 Tbsp sugar
• 1-1/2 cups red seedless grapes, halved lengthwise
• 4 oz. shredded Fontina
• 3 oz. crumbled Gorgonzola
• 1 tsp fresh minced rosemary
• Honey, for serving

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Meanwhile, in a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
3. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
4. Evenly brush on the olive oil, followed by fontina, gorgonzola, grapes, and rosemary.
5. Transfer to the pizza stone (without removing from the oven) and bake for 15 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
6. Allow to cool 5 minutes. Drizzle with honey, slice and serve.

 

 

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Adapted from Epicurious, inspired by Pies & Pints.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs that now is the time to make it!

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Last weekend we planted our herb and vegetable garden for the season and I am excited for the bounty to arrive! So no, unfortunately nothing in this spring minestrone soup came from my garden. But, the bread you see in the background does have some oregano from my neighbors herb garden that is already taking over. The benefit of perennials!

Other than our mint growing back and our asparagus bed, we again planted a few types of tomatoes, peppers, basil, and zucchini. The newest addition this year is yellow squash. But I also finally bought a few potted flowering and decorative plants to spruce up our front porch and back deck. I feel like a true homeowner finally after 3 years haha!

But back to this soup.

I’ve made a more traditional minestrone in a slow cooker before, but I loved the idea of incorporating a bunch of fresh green springtime herbs and vegetables – peas, sugar snap peas, zucchini, spinach, and parsley. Add some cannellini beans and ditalini pasta to make it hearty enough to be a meal on it’s own. Then to seal the deal it’s finished with a dollop of fresh basil pesto. But if you need more may I suggest serving it alongside a homemade Chicken Salad Chick chicken salad?

I actually have made this twice already because the first batch I canned and gave to a close friend going through breast cancer treatment right now. She enjoyed it so much I had to make more for myself because I only tasted one spoonful to make sure it was edible. And yes, I also gave her a fresh baked loaf and herby sourdough bread too ;-).

Two years ago: Father’s Day Gift Guide

Four years ago: Grilled Garlic & Peppercorn Pork Tenderloin with Corn Salsa

Eight years ago: Twinkie Truffles

Ten years ago: Grilled Steak Salad with Blue Cheese Dressing

SPRING MINESTRONE SOUP

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Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 32 oz. (4 cups) reduced sodium vegetable broth
• Parmesan cheese rind, plus grated for garnish
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 tsp salt and pepper
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 1 cup shelled peas
• 6 oz. sugar snap peas, trimmed and halved crosswise
• 1 small zucchini, diced
• 4 oz. (1/2 cup) uncooked ditalini pasta
• 3 oz. (1/2 bag) fresh spinach
• 1/4 cup basil pesto
• 2 Tbsp chopped fresh Italian parsley

Directions

1. Heat oil in a medium pot over medium-high. Add onion and celery, cooking until tender, about 5 minutes. Add the garlic and cook 1 more minute or until fragrant. Add broth, Parmesan rind, thyme, bay leaf, and salt and pepper, and bring to a boil.
2. Reduce heat to a simmer and beans, peas, and zucchini. Cover with lid ajar and cook for 5 minutes. Add pasta and spinach and cook another 5 minutes*. Taste and adjust seasoning with salt and black pepper.
3. Remove the cheese rind, bay leaf, and thyme stem and then stir in the pesto and parsley. Serve immediately with additional cheese on top.

Notes

*I undercook the pasta slightly at first because it will continue to cook as it cools down.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who knew vegan spicy chicken could be so damn delicious? Made with homemade, seitan even meat eaters will love this sandwich.

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This may look like a delicious chicken sandwich but you would be wrong. It’s a freaking delicious seitan sandwich! Yep, I finally took the leap and tried my hand at making my own seitan.

What is seitan?

Seitan is a vegan source of protein made from primarily wheat gluten and water (so not gluten free) and it also a great open for those that cannot eat soy-based products. You can find it in some stores but it is relatively easy to make, but does take a little bit of time.

The sticky dough can be formed into a loaf, or in this case shaped into chicken breasts, then boiled and used as desired in various recipes. I have also used this seitan recipe to make vegan buffalo chicken sandwiches and I really want to try this seitan Mongolian beef or a seitan banh mi next.

But it wasn’t enough to just make the seitan, I had to then bread it, oven-fry it, and turn it into this beautiful as it is tasty sandwich. The inspiration which was taken from a spicy chicken sandwich served at Rockmill Tavern in Columbus, OH.

Just like their spicy chicken sandwich, it is garnished with bread and butter zucchini pickles, spicy urfa aioli (made with vegenaise of course), served with a blob of vegan honey butter on top of the bun. I know that honey is sometimes a debated item for vegans but maybe you could do a maple butter instead? I bet that would be delicious as well!

Speaking of questionable vegan items, technically I goofed and forgot that brioche buns I served these sandwiches on are not vegan. If you are vegan obviously use a different bun, or you can try making your own vegan brioche buns!

And the end result? Fan-freaking-tastic! Seriously look at that thing, would you ever guess it wasn’t a perfectly breaded and fried spicy chicken breast? I will admit it was a process but I would absolutely make them again.

Can I used pre-made seitan?

Absolutely! If you are lucky enough to find seitan-chicken breasts you could easily bread them and assemble into this sandwich. But of course you could do this with any vegan chicken cutlet replacement.

Not a vegan and want to use chicken? I’m not a vegan either but I do like to try plant-based options (still cannot get over these vegan scrambled” eggs” or vegan mac and cheese). But it goes without saying that you can for sure use chicken in this recipe instead if that’s preferable.

One year ago: Sourdough Recipe Roundup

Eight years ago: Review: Classic Snacks Made From Scratch

Nine years ago: Carrot Cake Waffles

Ten years ago: Chocolate Cookies ‘n’ Creme Cookies

VEGAN SPICY CHICKEN SANDWICH

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Yield: 4 servings Cooking Time: 1 Hours 10 MInutes 1 Hours 10 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups Panko breadcrumbs
• 1 Tbsp olive oil
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk
• Chili oil

URFA "MAYO"

• 1/4 cup vegenaise
• 1 tsp urfa pepper flakes*

HONEY-BUTTER

• 1/4 cup (1/2 stick) vegan butter
• 1 Tbsp honey
• 1/4 tsp salt

SANDWICH

• 4 toasted brioche rolls
• Pickled zucchini
• 4 grilled or roasted small red peppers

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
4. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
5. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
6. Brush the tops of the chicken with chili oil, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
7. Assemble sandwich by spreading urfa "mayo" on the bottom bun, place one piece of seitan on top, followed by pickled zucchini, top bun, roasted pepper, and a blob of honey butter. Skewer with a steak knife and serve.

Notes

* Can use regular red pepper flakes.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE