If there’s one soup that’s an indication of colder months, it’s butternut squash. September rolls into October like clockwork, and bowls of puréed butternut squash soup become all the rage (with good reason). This butternut squash soup recipe checks all the boxes – super easy, quick, minimal ingredients, creamy, and freezes well. Not to mention, it’s darn tasty. You’ll love it.
Okay, hear me out. I was staring at a bucket of apples from our tree (it’s fall right now, FYI) and started thinking about apple cobbler. So I started googling for some inspiration and came across a cinnamon bun pineapple upside-down cake recipe. I was immediately intrigued. Now, pineapple upside-down cake doesn’t scream fall to me, but cinnamon buns do. Then it hit me – CINNAMON BUN APPLE COBBLER! thus, the idea was born.
I scream, you scream, we ALL scream for NO-CHURN PEANUT BUTTER PRETZEL ICE CREAM! That’s right folks, and this salty, sweet frozen treat can be yours without an ice cream maker (I’ll wait for the applause to finish).
Some people are cake people. Some are brownie people. Some don’t like dessert (if you’re one of these people, let’s talk). But for me, I’m a cookie person. I would choose cookies over most things. New to my cookie recipe Rolodex is these white chocolate macadamia nut cookies. They are crispy on the outside, chewy on the inside, and packed with white chocolate and salted macadamia nuts. I’m drooling just thinking about them.
This is not your typical burger. The unique flavours come from ingredients common in Korean BBQ, such as gochujang (Korean red pepper paste), ginger, garlic, soy sauce and sesame, all balanced with some sweetness from honey and brown sugar. You can find gochujang in most grocery stores in the international aisle. If you don’t have it or can’t find it, you can substitute Sriracha or Thai chilli paste.
This creamy, rich NO-CHRUN chocolate and Oreo ice cream recipe is the ultimate indulgence! Made with just 5 ingredients and loaded with Oreos.