Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

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No, this is not a dessert candy corn pizza. Bleh, I dislike candy corn in except for it’s cute inspirational factor for Halloween such as in this recipe. The corn kernels and pepperoni are arranged like the coloring of candy corn when sliced. Pair with some cute mini mummy dogs for a really fun meal.

I maybe should have made this a oil or white sauce base to ensure the white part was more white. The red sauce tinted the otherwise white part with just cheese but you know what? I think it tasted great the way it is. If you are so inclined you are more than welcome to drizzle some hot honey on top if you want a little sweet heat to give an ode to it’s sweet inspiration.

It may be the last day of Halloween Treats Week but rest assured, if you haven’t gotten enough there’s a whole list of recipes waiting for you below from some blogger friends.

I will also be posting at least one more recipe outside of this event leading up to Halloween. Of course I had a slew of other Halloween recipes archived for your taste buds pleasure.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

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

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Boo Brownie Batter Dip from Big Bear’s Wife
• Halloween Deviled Eggs from Southern Halloween Queen
• Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
• Trick or Treat Trifles from Jolene’s Recipe Journal
• Halloween Pizza from Art of Natural Living
• Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures

CANDY 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 pizza sauce
• 8 oz. fresh Mozzarella cheese, shredded 
• 1/4 cup shredded Parmesan cheese
• 24-ish pepperoni slices
• 2 ears of corn, cooked and kernels removed (about 1 cup)*
• Salt, to taste
• Hot honey, optional

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 toss together the shredded Mozzarella and Parmesan cheese.
4. Spread pizza sauce over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella cheese blend, then made a ring of pepperoni of the pizza surrounded by a ring of corn on the edges. Sprinkle the corn with a little salt, if desired.
5. 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.
6. Drizzle with hot honey, if using, and allow to cool slightly before cutting and serving.

Notes

*Can use canned or frozen corn but won't be as good. **If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: Inspired by Ghoul at Heart.

Turn store bought dough into these stunning baklava cinnamon rolls. If you don’t tell anyone they aren’t completely made from scratch, neither will I.

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Originally when I dreamed up the recipe for these baklava cinnamon rolls they were to be made from scratch. But then I decided to take a shortcut, like my ghost cinnamon rolls, and use premade refrigerated ones instead. With the addition of the baklava filling, it makes this recipe much more approachable.

Once you unroll those perfectly rolled refrigerated cinnamon rolls, you layer thin sheets of phyllo, brush with melted butter, sprinkle finely chopped cinnamon-walnuts on top and repeat three more times. Then you just have to roll them tightly back up, slice into 5 cinnamon rolls, and bake!

After about 25 minutes in the oven, you will have golden flaky beauties. They also will be much larger than the original packaged cinnamon rolls as you essentially doubled their filling, but they are worth the glow up.

While the baklava cinnamon rolls are baking, you take that little cup of icing from the package and add a little honey and lemon zest before drizzling evenly over the top of the hot rolls. Baklava cinnamon roll transformation complete!

It might seem like a shame to go through all that for just five baklava cinnamon rolls, but it was perfect for our house of two. If you have a lager party to entertain, thankfully it’s easy enough to buy a second can of cinnamon rolls and use more of that package of phyllo dough you already have for the first half.

Looking for more brunch ideas? Check on the roundup listed right before the recipe to se what my other foodie friends made today.

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor’s Adventures
• Lemon Basil Chicken Salad from Jolene’s Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D’s Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Cheese Danish Cups from Karen’s Kitchen Stories

BAKLAVA CINNAMON ROLLS

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Yield: 5 Servings Prep Time: 15 MInutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. walnuts, finely chopped
• 1/4 tsp ground cinnamon
• 1 (17.5 oz.) tube Grands Pillsbury cinnamon rolls*
• 6 thawed phyllo dough sheets (about 4 oz.), cut in half lengthwise*
• 2 Tbsp unsalted butter, melted
• 1 Tbsp honey
• 1 tsp fresh lemon zest (about 1/2 lemon)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan; set aside.
2. In a small bowl, combine the walnuts and cinnamon.
3. On a clean, lightly floured surface, unroll the cinnamon rolls without separating them. Place two sheets of phyllo over the unrolled dough, brush lightly with butter, and sprinkle top with 1/4 of the walnut mixture. Repeat 3 more times with remaining phyllo, butter, and walnuts.
4. Tightly roll dough back up, slice into 5 rolls and arrange in prepared pan.
5. Bake in preheated oven for 25 minutes or until golden brown on top.
6. Meanwhile, in a small bowl, stir together the icing from the package with honey and lemon zest. 
7. When cinnamon rolls are done, immediately drizzle icing evenly over the top. Serve immediately. 

Notes

*You will have 12 long and thin sheets that should be about the same size as the unrolled cinnamon roll dough. If you don't use refrigerated dough and make them from scratch, you will need to double the filling and not cut the phyllo sheets in half.

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.

These fig almond muffins have fresh fig jam in the middle of a tender almond muffin. They taste like a fig newton in muffin form.

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Are you ready for some muffin lovin’? Because these almond muffins are tender, filled with fresh fig jam, and topped with crunchy sliced almonds.

I have heard the joke that muffins are just cupcakes without frosting, but sometimes I want something a bit less sweet in my life. I appreciated that the fig jam in the middle wasn’t sweetened at all, just contains the natural occurring sugars. Perfect for breakfast or a snack, as would be carrot date muffins.

Basically, imagine a fig newton, but in muffin form – that’s what these fig almond muffins taste like.

This recipe was a long time coming. I made these fig almond muffins over 2 months ago, but that was right before my cat Brady was officially diagnosed with large granular lymphoma. Unfortunately, their 2 month prognosis was spot on and he passed a little over a week ago.

It was like losing another family member in the carnage that has been the last 4 years. Not as painful as my mother of course, but I still struggle. While we lost 2 other pets in our household during that time, Brady was originally just mine. Adopted at just over a month old when I was 22 and his 16.5 years with me were not enough.

As such, my motivation to update my blog has been completely lacking. I have a few other recipes queued up eventually but in honor of my favorite cuddle muffin I decided to share a this recipe for fig almond muffins.

FIG ALMOND MUFFINS

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Yield: 1 dozen Prep Time: 25 MInutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 small figs, stemmed
• 1-1/2 cups almond meal/flour
• 1 all-purpose flour
• 1/2 cup oat flour
• 1/4 cup sugar
• Zest of 1 small lemon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 small egg
• 1/4 cup honey
• 1-1/4 cups milk
• 2 Tbsp canola oil
• 6 Tbsp sliced almonds

Directions

1. In a food processor, puree the figs until smooth and transfer to a small saucepan. Place over low to medium heat, and cook, stirring constantly, until puree gently boils, about 5-10 minutes. Let cool, then refrigerate.
2. Heat oven to 350°F. Line a muffin tin with paper cups; set aside.
3. In a medium bowl, whisk together the flours, sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg.
4. In a large bowl, whisk together the egg, honey, milk, and oil. Incorporate into flour mixture and blend on low with a hand mixer.
5. Pour batter into muffin pan halfway up. Add 1 Tbsp fig puree to center of each, cover with a small spoonful of batter, and sprinkle almonds on top.
6. Bake until golden brown, about 20-25 minutes. Let cool in pan 5 minutes before removing to cool completely on a wire rack.

Source: Adapted slightly from SELF Magazine.

It doesn’t get much prettier than this dragon fruit lemonade – made with fresh dragon fruit, lemon juice, and sweetened with real honey.

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I’ve never had the Starbuck’s dragon fruit lemonade, but I’ve seen a friend drink it fairly regularly and I’ve always wondered what it was like. So naturally when I found myself with a plethora of red dragon fruit, I seized the carp.

Obviously I made this recipe based on my own assumptions of what this beverage would taste like, using my rosemary watermelon lemonade recipe as a baseline. I actually considered adding an herb to this lemonade as well, but decided the dragon fruit was exotic enough.

However, instead of an herb I used real honey instead of sugar. I have a feeling the aforementioned coffee shop is not using fresh lemon juice, fresh dragon fruit puree, and real honey to make their dragon fruit lemonade. Maybe I’m wrong, in which case I applaud them. Either way, this homemade version is as delicious as it is gorgeous. Next time I want try a dragon fruit smoothie!

Serve it up for a fun festive Valentine’s day beverage, spike it on a hot summer day, or drink it on a Tuesday – whatever suits your fancy.

DRAGON FRUIT LEMONADE WITH HONEY

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Yield: 6 servings Prep Time: 35 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups water, divided
• 1-1/2 cups honey
• 3 cups pureed fresh red dragon fruit flesh
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• Thin lemon slices or peels, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and honey to a boil. Simmer until honey has dissolved. Cover and let cool for 30 minutes.
2. Add remaining 1-1/2 cups cold water, dragon fruit puree, and lemon juice to a pitcher and stir. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon.

Source: Adapted from my Rosemary Watermelon Lemonade.

Elevate your game day with these lavender-honey buckeyes – sweetened with honey, flavored with lavender extract, dipped in white chocolate, and decorated with purple sprinkles and dried lavender.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It’s the first big game of the Buckeyes season, so it’s time to unveil my latest buckeye candies creation!

I may have made white chocolate buckeyes before, but these lavender-honey buckeyes are extra special. Instead vanilla I used a little bit of lavender extract – but not too much to feel like you are eating potpourri.

Then I replaced some of the sugar with orange blossom honey. You really could use any honey. I had hoped the orange would come through a little bit more to get the fruity pebble-like flavor that you get when combining lavender, orange, and white chocolate. Alas they are delicious in their own way.

Finally, I reduced the butter content to counter the extra moisture added by the honey. As a result the yield was a little lower than my traditional buckeyes, but rest assured you’ll still have more than enough!

Other Buckeye Candy Varieties:

• Bacon Buckeyes
• Blackout Buckeyes
• Buckeye Cake Balls
• Buckeye Granola Bites
• Buckeye Rice Krispies Treats
• Cheesecake Buckeyes
• Healthier Buckeyes
• Inside Out Buckeyes
• Monster Cookie Buckeyes
• Oreo Buckeyes
• Peanut Butter Chocolate Chip Cookie Dough Buckeyes
• S’mores Buckeyes
• White Chocolate Buckeyes

LAVENDER HONEY BUCKEYES

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Yield: Approximately 6 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/4 cup orange blossom honey
• 1/2 tsp lavender extract
• 3 cups sifted powdered sugar
• 6 oz. white chocolate candy bark
• 6 oz. white chocolate chips
• 2 Tbsp shortening, optional
• Purple sprinkles. optional
• Dried lavender, optional

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, honey, and lavender extract. Add powdered sugar one half cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolates (and shortening if using) together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
5. Place sprinkles in a small bowl, if using.
6. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Dip bottom in the sprinkles before returning to wax paper. Repeat with remaining balls.
7. Refrigerate for 30 minutes or until set. Remove toothpicks and if desires, carefully smudge the holes left behind with fingertip or cover with a dried lavender flower.

Source: Adapted from my White Chocolate Buckeyes.

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If you love deviled eggs, you need to try these honey mustard deviled eggs with a higher ratio of mustard to mayonnaise. Garnish with a crunchy pretzel!

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I love deviled eggs and it shows by how many variations I have shared on this blog of mine (BBQ, Chocolate, Greek, Guacamole, Pesto, Pizza). Heck, I’ve even deviled potatoes and strawberries too. And somehow I still come up with new versions.

Today is a pretty simple variation, where I swapped the ratio of mustard to mayo in favor of more mustard. Add a little honey and you have honey mustard deviled eggs. It’s truly that simple. Especially when you also utilize Perfect Easy Peel Hard Boiled Eggs.

Since they have must less mayonnaise than usual, I do wonder if these would be more appealing to those who have an aversion to mayo. But the fact that there is any present at all might still deter some. Maybe try sour cream or Greek yogurt instead?

Personally, I love mayonnaise (although my childhood self would be shocked to hear that), especially when flavored to become aioli. I’ve tried balsamic, garlic, jalapeno, lemon, pesto, purslane, and truffle) – can’t get enough. Honestly, talking about it makes me want to make aioli stuffed deviled eggs. Stay tuned… ;-)

You don’t have to garnish these deviled eggs, they are perfectly delicious on their own, but I liked how they looked with mini hard pretzels and dried dill on top. The pretzel added a nice crunchy texture too, just be sure to add them only right before serving or they will soften.

Tailgate Treats

• Air Fryer Pasta Chips from Jen Around the World
• Beef and Bean Chili Dip from That Recipe
• Bratwurst Burgers from Cheese Curd In Paradise
• Caramelized Onion Dip from Hezzi-D’s Books and Cooks
• Ćevapi with Shopska from A Kitchen Hoor’s Adventures
• Cheeseburger Kabobs from Our Good Life
• Dill Pickle Popcorn from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Caprese Salad Skewers with Balsamic Droppers

Six years ago: Weekly Meal Plan #28

Seven years ago: Slow Cooker Salsa Verde Burrito Bowls

Eight years ago: Corn Frittata with Asiago Cheese

Ten years ago: Chicken Salad with Grapes, Apple, and Pecans

HONEY MUSTARD DEVILED EGGS

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 hard boiled eggs*
• 3 Tbsp Dijon mustard
• 1-1/2 Tbsp mayonnaise
• 1-1/2 tsp honey
• Salt and pepper to taste
• Broken mini pretzels, for garnish
• Dried dill, for garnish

Directions

1. Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl.
2. Add the mustard, mayonnaise, honey, salt and pepper to the bowl. Mix with a fork or whisk until creamy.
3. Spoon or pipe into the center of each egg. Top with pretzel pieces** and a sprinkle of dried dill. Enjoy!

Notes

* I make mine by adding enough water to cover the eggs in a sauce pan, bring to a boil, cover, and let sit for 12-15 minutes. ** If not serving immediately, wait to top with pretzels until serving.

Source: Adapted from my Pepperoni Pizza Deviled Eggs.

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Elvis was known to love peanut butter, bacon, and banana sandwiches, so I bet he would have also loved these bacon wrapped peanut butter banana chocolate chip cookies (aka Elvis Cookies).

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Not only is today International Bacon Day, it’s the first Ohio State Buckeyes football game of the season! Which also means that today is the first day of my annual #PBchocSat series, posting different peanut butter and chocolate recipes every Saturday for Buckeye football season.

Obviously, I combined the two events into one recipe today with these honey candied bacon wrapped peanut butter banana chocolate chip cookies. They are a mouthful both by name and in flavor.

As you can see from the name, these were inspired by Elvis’s favorite sandwich. I chose to candy the bacon in honey because he sometimes added it to his famously beloved sandwich. It also helped the bacon get a bit crispier than it would otherwise.

The key to these cookies is actually only baking the honey-candied bacon halfway before loosely wrapping around the raw cookie dough. That way the bacon will be nice and crispy and the loose wrap allows for the cookie dough to spread as it bakes. And the cookies will soak up a little bit of the remaining bacon grease while baking together. The end result was a chewy peanut butter banana chocolate chip cookie wrapped in crispy bacon with a hint of honey flavor.

If the two-step process of baking the bacon and then the cookies is too much for you, feel free to skip the candied bacon and stir in chopped cooked bacon instead. I thought the extra effort was worth it, especially for the look of the bacon wrapped around each cookie.

BACON WRAPPED PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES aka ELVIS COOKIES

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Yield: 18 cookies Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY CANDIED BACON

• 18 strips of bacon
• 1/4 cup honey
• 2 Tbsp brown sugar

COOKIES

• 2-1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp unsalted butter, melted and cooled
• 6 Tbsp creamy peanut butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1/2 cup ripe mashed bananas (about 1 large)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Lay a wire rack on top of a foil-lined baking sheet.
2. In a large shallow bowl, mix honey and brown sugar. Dredge bacon slices through the honey mix, lightly rubbing it over each slice.
3. Lay strips on wire rack and bake for 15 minutes or until halfway cooked. Remove and drain on paper towels until ready to use.
4. Reduce oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
5. In a medium bowl, whisk together the the flour, baking soda, and salt; set aside.
6. In a large bowl, beat together cooled peanut butter and butter with both sugars until combined. Beat in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms. Fold in chocolate chips.
7. Using a 1/4 cup scoop, shape the dough into balls, loosely wrap with one slice of bacon*, and place on prepared baking sheet about 2 inches apart from each other.
8. Bake for 15 minutes, until the edges of the cookies are golden and the middles are puffy (they will still be soft). Let cool 10 minutes before moving to a wire rack to cool completely

Notes

* Tuck ends under the bottom and leave room for the cookie to spread.

Source: Adapted from my Dark Chocolate Peanut Butter Banana Cookies, Tablespoon.com, and my Cocoa Candied Bacon.

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These lavender peach shortcakes are like a mature version of peaches and cream, topped with honey-sweetened whipped cream.

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Today is somehow my 4th wedding anniversary! Thanks to COVID-time it feels like it’s only been 2 years. and actually had a hard time remembering what we have done to celebrate each year. To document: tonight we are going out to dinner at Ghostwriter Public House and this weekend we are having a couple massage!

However, this shortcake has absolutely nothing to do with our wedding anniversary. Per my MO, I didn’t think to plan ahead to post something festive for the occasion. As luck would have it, it’s #FarmersMarketWeek so instead we are celebrating all things fresh produce and other things you’d get at your local market.

In this case, you’ll need to snag some peaches, honey, heavy cream and if you’re lucky, dried lavender. If you cannot find the dried lavender, a lavender extract would work as well. Might sound like a strange combination of flavors, but my Flavor Bible never leads me astray.

The dried lavender flavor is literally rubbed into the sugar that sweetens the shortcake biscuits, which will carry the macerated peaches and honey-sweetened whipped cream to your taste buds. It’s like an mature version of peaches and cream.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Wednesday Farmers Market Recipes

Savory Recipes

• Balsamic Cucumber Salad from Jolene’s Recipe Journal
• Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
• Caprese Mac and Cheese from Cheese Curd In Paradise
• Grilled Vegetable Platter with Lemon Feta Dip from Books n’ Cooks
• Hasselback Potatoes from Blogghetti
• Kale Caesar Salad from Karen’s Kitchen Stories
• Mexican Corn Salad from A Kitchen Hoor’s Adventures
• Sheet Pan Okra from Magical Ingredients

Sweet Recipes

• Bourbon Apple Butter from Hezzi-D’s Books and Cooks
• Fluffy Peach Waffles from Red Cottage Chronicles
• The Best Cherry Pie from Jen Around the World
• Zucchini Bread with Nutmeg from Our Good Life

LAVENDER PEACH SHORTCAKES WITH HONEY WHIPPED CREAM

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Yield: 8 servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTCAKES

• 4 fresh peaches, sliced
• 1/4 cup sugar + 1 Tbsp sugar, divided
• 1 Tbsp dried lavender
• 1-3/4 cups all-purpose flour
• 3-1/2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 2 Tbsp chilled heavy whipping cream

WHIPPED CREAM

• 1 cup heavy cream
• 1 Tbsp real honey

Directions

1. Preheat oven to 375. Line a rimmed baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a medium bowl, toss the peaches and one tablespoon sugar together. Cover and let sit for at least 30 minutes* to macerate.
3. Meanwhile, in another medium mixing bowl add the remaining 1/4 cup sugar and lavender. Use your fingertips to rub the lavender into the sugar until fragrant. Add the flour, baking powder, and salt and whisk to combine. Add the butter, then use a pastry cutter (or a fork) to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in 1 cup of the cream, just until the dough begins to clump together.
4. Turn the dough onto a lightly floured work surface and gather together. Press into a rectangle 1-inch high and cut into squares. Transfer to prepared baking sheet.
5. Brush the tops of the biscuits with the remaining 2 tablespoons of cream. Bake for 18-20 minutes, or until the tops of the biscuits are golden brown. Transfer the biscuits to a wire rack to cool completely.
6. While the shortcakes cool, prepare the whipped cream. In a medium chilled bowl, beat the heavy cream with a hand mixer until soft peaks form. Add the honey and beat until stiff peaks form**.
7. To assemble: Cut one of the biscuits in half. Top with a scoop of macerated peaches and place the top half of the biscuit on top and finish with whipped cream.

Notes

* Can also be done overnight in the fridge. ** Make sure not to over-beat, cream will then become lumpy and butter-like.

Source: Adapted from my Strawberry Basil Shortcakes with Chocolate Balsamic Drizzle and Corn Fritter Shortcakes with Maple Whipped Cream.

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These blueberry cardamom ricotta muffins are secretly also made with whole wheat flour and honey for a muffin that’s just a bit more nutritious and not too sweet.

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These silly delicious muffins have been on my list of things to make since a foodie friend posted a photo of his version back in peak 2020 quarantine-baking. I’m not entirely sure why I waited so long (maybe it’s the existence of recipes for sourdough-, dark chocolate-, lime-, blackberry-blueberry muffins already on the blog) but after a serious blueberry haul from our garden it was time.

Even better that it fits right in with #FarmersMarketWeek ! While I already admitted to using blueberries from my garden, you obviously could get them from your local market if you aren’t lucky enough to have your own blueberry bushes.

Despite living in an urban area with a tiny backyard, it packs a punch with how much produce we are able to grow ourselves in a confined space. But since I don’t have a large yard, I can’t grow everything. I therefore love that I am also walking distance from the Farmers Market to grab whatever I can’t/don’t grow myself.

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

• Peach Margaritas from Our Good Life
• Strawberry Basil Moscow Mule from Books n’ Cooks

Savory Recipes

• Asparagus Frittata with Cherry Tomatoes from Karen’s Kitchen Stories
• Bhaingan Bharta from Magical Ingredients
• Cheddar Tomato Tart from Jen Around the World
• Easy 2 Ingredient Lemon Salt from Family Around the Table
• Easy Cowboy Caviar Recipe from Blogghetti
• Greek Stuffed Tomatoes from Cindy’s Recipes and Writings
• Japchae (Korean Glass Noodles) from A Day in the Life on the Farm
• Mexican Street Corn Elote Bowls from Cheese Curd In Paradise
• Spinach Feta Quiche from Art of Natural Living

Sweet Recipes

• Blackberry Cornmeal Cobbler from Palatable Pastime
• Chocolate Zucchini Bread from Jolene’s Recipe Journal
• Peach Liège Waffles from A Kitchen Hoor’s Adventures
• Peach Pecan Bars from Hezzi-D’s Books and Cooks
• White Chocolate Raspberry Scones from Red Cottage Chronicles

BLUEBERRY CARDAMOM RICOTTA MUFFINS

Print

Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup honey
• 2 tsp vanilla extract
• 2 eggs
• 1 cup whole milk ricotta cheese
• 1-3/4 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1-1/2 cups fresh or frozen blueberries
• 1/4 cup turbinado or coarse sugar, for topping (optional)

Directions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners; set aside.
2. In a large bowl using a hand mixer, beat together the olive oil, honey, and vanilla until homogenized. Add the eggs and mix until fully incorporated. Add the ricotta cheese and beat until creamy. Add the whole wheat flour, baking powder, baking soda, cardamom, and salt. Mix on low-speed until just combined, but mixed. Fold in the blueberries
3. Divide the batter into the prepared muffin tin liners and top with coarse sugar, if using. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.

Source: Inspired by Daniel Moroyoqui, adapted from Half Baked Harvest.

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