TALYA BOERNER: SPICY CREAMED CARROTS AND CAULIFLOWER
Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.
Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum. READ MORE
ANITA STAFFORD: POUND CAKE COOKIES
Spring has arrived, and these Pound Cake Cookies are perfect for the events that come with springtime. If you’re hostessing a tea or a shower this spring you may want to serve a tray of these buttery little morsels. READ MORE
AMANDA FARRIS: STRAWBERRY SALAD
Arkansas strawberries are ready so we have been eating all things strawberry at our house. Strawberry shortcake, strawberry salad, strawberry smoothies, strawberry muffins and anything else we can think of to put a strawberry in.
Strawberry stands are a huge part of my monthly budget this time of year. I just can’t stop myself from stopping at one to buy some local berries from local farmers. READ MORE
We made these Easter Rolls last year and plan to do it again this year, but not until Easter weekend, so I’m re-posting last year’s recipe so you can have it now. It’s a wonderfully simple illustration of the empty tomb, AND it’s a dessert…double duty! READ MORE
LACIE RING: BBQ PEACH GLAZED HAM {PJEats}
Complicated Easter menus are a thing of the past. This 3 ingredient BBQ Peach Glazed Ham usher in the BBQ season with ease. I leave the hard work to Petit Jean so I can focus on the side dishes. When the time changes and makes us spring forward, my mind automatically springs forward to BBQ season. I love pork and I love BBQ. Both are a must have in mine and my family’s life. READ MORE
My Toffee Almond Bites are the perfect sweet treat. These bite-sized candies combine the sweet taste of toffee with crunchy almonds and a creamy dark chocolate. Not only are these little candies tasty, but they are so very simple to make with an option to make them with no special ingredients.
I love to have recipes like these Toffee Almond Bites up my sleeve when I need candy but I don’t have a lot of special ordered ingredients on hand. Not only can some special ingredients be hard to find, they don’t always fit into our budgets. So that is why I am thankful that this recipe calls for just 5 basic ingredients I can find locally. READ MORE
JENNIFER MAUINE: RAINBOW NO BAKE CHEESECAKE
With Spring in our midst and Easter coming soon, I’ve been wanting to create some colorful, light dessert recipes. It’s time to put the cold weather behind us and say goodbye to Winter! And nothing screams Spring more than a sweet, colorful dessert. We will have several family gatherings over the next few weeks, and I will definitely be serving this Rainbow No Bake Cheesecake. READ MORE
If you live in The South you know “salad sandwiches” are a staple food. Whether it’s egg, chicken, or tuna salad sandwiches, it is an essential Southern dietary staple. It’s the perfect Spring & Summer food for picnics and always makes me nostalgic for those days with my family driving up the mountain to Wolf Pen.
A few weeks ago someone at work mentioned their famous chicken salad and I was thinking about how good that sounded. It’s about that time of the year! I occasionally eat chicken, but I was instantly inspired to try to “veganize” this. I asked her generally what she included and I think what I came up with was pretty darn inspiring. READ MORE
STEPHANIE BUCKLEY: HAM-STUFFED BISCUITS WITH APPLE BUTTER
We plan weddings around bye weekends, put on our Sunday best a day early; and set up makeshift living rooms under tents complete with our great-grandmother’s silver, floral arrangements and flat-screen TVs outside the stadiums. Welcome to tailgate season in the South.
Where I’m from, tailgating isn’t just a way to kill time before kickoff. It’s a daylong ritual, a family reunion, class reunion, fashion show, foodie’s dream event and cocktail hour all in one.
No party is complete without a spread of good food. Tailgating food can range from burgers and brats on the grill to things I typically found my grandmother serving to her guests, such as deviled eggs, chicken salad, cheese straws, beautiful pies and cakes (with icing the color of your team, of course). READ MORE
JULIE KOHL: RESTAURANT STEAK AT HOME
I used to believe it was only possible to have a good steak at a restaurant. Cooked to perfection with just a bit of pink in the middle; juicy, tender and flavorful. It seemed that every time I cooked steak at home it was dry, tough and lacked flavor.
I assumed it was because restaurants had access to better cuts of meat but it turns out that it was really because I was cooking the steaks completely wrong.
After a lot of trial and error at home, I finally landed on a recipe that closely mimics the quality of a restaurant-style steak. READ MORE
be sure to vote for your choice for the people’s choice 2018 (see below)
Arkansas is filled with amazing food, great food traditions and talented people who lovingly prepare all that food for the rest of us. The Arkansas Food Hall of Fame, created and managed by the Department of Arkansas Heritage, is the perfect place to honor the unique foods, legendary restaurants, remarkable cooks and influential food entrepreneurs and culturally significant food-focused festivals and events of Arkansas.
Rex Nelson and Paul Austin, discuss the 2017 inductees and the process of selecting those to be considered.
Tuesday, March 6 the 2nd class of distinguished winners will be inducted into the Arkansas Food Hall of Fame at Ron Robinson Theater in Little Rock. A 5:30 business casual reception with hors d’oeuvres and librations will precede the induction ceremony at 6:15 p.m.
If you are a foodie, food writer or you just eat food, this is a not-to-be-missed celebration. Tickets are $20 with payment by check or cash at the door. However, you must RSVP by February 26 if you plan to attend. You may do that by calling or emailing Shelby Brewer at shelby.brewer@arkansas.gov or 501-324-9349.
Will one or more of your favorites prevail in the voting this year? These are the categories being considered and the finalists for each:
Arkansas Food Hall of Fame
A nomination period was open to the public but is now closed. Final selection was by a blue-ribbon panel of judges selected by the Arkansas Food Hall of Fame Committee.
Admittance into the Arkansas Food Hall of Fame will be a true recognition of those long-standing restaurants that have also become legendary attractions in Authentic Arkansas. These are the places with the dishes we crave and return to time and again. Eligible restaurants must be owned and operated in Arkansas and have been in business for at least 25 years; national chain restaurants need not apply. Each year, three honorees will be inducted.
2017 winners
Rhoda’s Hot Tamales – Lake Village
Lassis Inn – Little Rock
2018 Finalists: Tell us in the comments who you think should win this award.
Finalist: Franke’s Cafeteria, Little Rock Finalist: Feltner’s Whatta-Burger, Russellville Finalist: Doe’s Eat Place, Little Rock Finalist: Dixie Pig, Blytheville Finalist: McClard’s Bar-B-Q, Hot Springs Finalist: Kream Kastle Drive-In, Blytheville Finalist: Bruno’s Little Italy, Little Rock Finalist: White House Cafe, Camden Finalist: Ed Walker’s Drive-In, Fort Smith Finalist: Neal’s Cafe, Springdale Finalist: DeVito’s, Eureka Springs Finalist: The Venesian Inn, Tonitown
Proprietor of the Year: Who will win?
Nominations from the public are welcome each year. Final selection will be by a panel of judges selected by the committee. This award is to be presented annually, and is designed to honor a chef, cook and/or restaurant owner in Arkansas who has made significant achievements in the food industry. To be eligible, the candidate’s restaurant must be owned in Arkansas and have been in operation in the state for at least one year. Again, national chains are not eligible.
2017 Winner
Continental Cuisine Partnership: Denis Seyer, Paul Bash, Louis Petit and Ed Moore – Little Rock
2018 Finalists
Finalist: Matthew McClure, Bentonville Finalist: Mary Beth Ringgold, Little Rock Finalist: Capi Peck, Little Rock Finalist: Scott McGehee, Little Rock
Food-Themed Event
As with the other categories, public nominations are encouraged. Final selection of the honoree will be made by a jury chosen by the Arkansas Food Hall of Fame Committee. This annual award was developed to honor one of the many community food-themed events or festivals that make our state a great place to live. These events attract tourists and neighbors alike and serve up as much fun and hospitality as they do their signature foods. To be eligible, the event/festival must be held annually in Arkansas, and it must have been in existence for five years or more.
2017 Winner
Cave City Watermelon Festival
2018 Finalists: What’s your favorite food-themed event in arkansas? tell us in the comments.
Finalist: Bradley County Pink Tomato Festival, Warren Finalist: Hope Watermelon Festival Finalist: International Greek Food Festival, Little Rock Finalist: Gillett Coon Supper Finalist: World Championship Duck Gumbo Cookoff, Stuttgart
Gone But Not Forgotten
The Gone But Not Forgotten category honors the collective culinary legacy of a once-and-always influential Arkansas restaurant that has since ceased operations. The reason for the closure is not important. It is the influence that the food – and/or those who prepared it – still have on other restaurants that matters. Take a fond trip down memory lane to nominate an old favorite.
2018 Finalists
Finalist: Jacques and Suzanne, Little Rock Finalist: Klappenbach Bakery, Fordyce Finalist: Coy’s Steaks and Seafood, Hot Springs Finalist: Cotham’s Mercantile, Scott
Do you have a favorite restaurant that no longer exists? Tell us in the comments.
People’s Choice
This tasty award is truly in the hands of Arkansans and lives up to our state motto: Regnat Populus (The People Rule). Individuals may submit their favorite Arkansas restaurant or food truck, and the people will determine the winner. To be eligible, nominees must be Arkansas-owned and operated and have been in business for at least one year. National chains, again, are not considered.
I had so much fun making these cookies with my five-year-old. She’s at such a fun age. We’re just getting to the point where we can have full conversations and she’s wanting to help with everything, and wanting to go with me everywhere. She’s my little bestie. She always likes to help in the kitchen but this was the first experience where I told her the order of ingredients and she wanted to put them all in herself. We had so much fun baking together. She kept stealing bites of brown sugar, and of course, couldn’t resist the cookie dough once it was all mixed. I love experiencing these moments with her…this is everything I imagined motherhood would be. She pretty much made this batch of cookies herself (with my assistance of course) and she even rolled them into little balls in preparation for baking. They turned out so yummy and I’m excited to share this recipe for our Peanut Butter Heart Cookies. READ MORE
Anita Stafford: Tunnel of Fudge Cake
According to recent statistics, the average person celebrating Valentine’s Day in 2016 will spend almost $150 to show their affection. Of course, some will spend considerably more if they opt for the whole sweetheart package. According to the New York Post, the five items most purchased for a significant other are: a box of chocolates, diamond earrings, a dozen roses, dinner for two, and a bottle of champagne. Those five items can add up to over $500, all in the name of love.
I’m sure your sweetheart is worth the cost, nevertheless, not everyone wants to spend such an exorbitant amount of money. Perhaps a home baked cake would be sufficient to communicate your fondness for that special someone. READ MORE
Lacie Ring: Cupid Munch
This recipe is so easy and quick to throw together. I promise you that it takes me longer to snap the pictures than it does to make up Cupid Munch. READ MORE
Mel Lockcuff: Crisp Cut Out Sugar Cookies
What makes this recipe special is that my mom taught me how to make it, just like a lot of recipes I love to make. She is the best at making these yummy Christmas cookies, and she taught me everything I know about baking them.
To make these cookies special, all the Christmas cookie cutters come out, along with my old friend, the rolling pin. We roll and re-roll the dough, cutting out snowmen, Christmas trees, bells, and stars.
After the cookies have baked and cooled, it’s time to decorate, and the kids have so much fun with this. Jaden’s cookies are usually decorated to the hilt; they make my teeth hurt just looking at them. We keep the decorating simple, using butter knives to spread the icing on… Then sprinkle a few of our favorite sprinkles to add a little crunch.
These sugar cookies usually end up on a plate with a glass of milk come Christmas Eve. And they always disappear; so apparently, Santa likes them too. READ MORE
Ricci Alexis: Red Velvet Cake Batter Cookies
Well the other day I was at Target and they had all of their Valentine’s baking stuff on display and I decided to grab a red velvet cake mix fully intending on making some cupcakes to take to work for my birthday. I got home and realized I forgot the icing so I had to kill that idea, just my luck, but then I remembered all of those recipes I had seen for cake batter cookies and the idea was born! READ MORE
Amanda Farris: Valentine Trash
We’ve had a fun week of celebrating and gearing up for Valentine’s Day. As a homeschooling mom, planning crafts and activities around the holiday’s is part of the fun!
This past week we’ve had a tea party, math activity, made Valentine slime, fun snacks, and a craft.
We actually have tea parties often. The kids love it and it breaks up routine. Not to mention, I love watching their little personalities act so “proper” at our sophisticated backyard tea parties with animal crackers and sliced cheese.
For our Valentine’s tea party, part of the fun was making the snack for the party. We spend LOTS of time around our kitchen island making huge messes. It’s exactly what I had envisioned when we built our house. READ MORE
BINGO! There it was! The kind of Valentine treat I was looking for for Ryan! An Apple Cinnamon Granola with Hazelnuts and Cranberries recipe. Ryan eats granola daily, yet he really does enjoy having variety, so why not try a new yummy granola recipe! READ MORE
Brrrr. Arkansas has been in a real deep freeze so far this new year. I can’t think of a better way to chase away that chill during National Soup Month than with a brimming bowlful of warm and hearty soup. Our ARWB members have a variety of them for you to choose from this week. Be sure to pay them a visit and let them know how much you appreciate their willingness to share these savory ideas with you.
Enter….the best damn soup evah! What makes this soup so great? Well, it’s wonderful on it’s own as it’s a just a homemade vegetable beef soup, but what makes it even bettah’ is that every ingredient in the soup was either grown and harvested by me, or killed/butchered by us. I know where EVERY. SINGLE. INGREDIENT. comes from and since I’ve either frozen or canned all the ingredients, it’s super easy to make. READ MORE
I love summer so much, but it has a lack of some foods that I love. Soups, stews and chilis are some that I miss the most in those hot months. Thankfully it is just about the right temperature to eat them again. Fall started last week so even though it’s a bit warm still I am jumping in with decorations and this Roasted Butternut Squash Soup.
Last year I went to a little dinner party that we dubbed Dinner with the Doc, I wrote about it here, we had this amazing soup and finally I got around to making it. I’m so glad this is what I get to have for lunch this week and don’t have to share. READ MORE
As my husband says, you can’t go wrong with cheese tortellini. Earlier this week, I couldn’t decide which of the sausage and cheese tortellini soup recipes on Pinterest I wanted to try. None seemed healthy in any form or fashion so I couldn’t use that as a determinant. But delicious? All sounded highly delicious. The two recipes I was vollying between are this sausage and tortellini soup from Party in My Kitchen and this Crockpot sausage and tortellini soup from Little Fellows.
Ultimately, my pantry and fridge made the decision for me. I had cream cheese and did not have evaporated milk. I went with the Little Fellows recipe as a base but made a few changes. Now, y’all know I love coming home to a good slow cooker meal, but I forgot to brown my sausage before work which really messed up my whole slow cookin’ process. READ MORE
So, for 2 weeks I’ve been wanting homemade soup. I was all ready last weekend and the lazy bug kicked in so it didn’t happen. But the almost blizzard conditions (remember I’m from TX) that blew in on Friday left me freezing to my bones and fully committed to my Saturday adventure of multi-tasking – cleaning and cooking simultaneously.
I’ll admit, it was just about throwing a bunch of junk together and crossing my fingers that it worked. I’d love to be cool like Mix n Match Mama, Dining with Debbie or Heather’s Dish and actually make up a recipe that you could duplicate. But, my style is more to tell you what I did and why I did it and let you figure out if its something you want to repeat. You see I’m all about knowing tastes and learning what makes a great food marriage (at least a good party in your mouth) and then making that magic happen over and over. READ MORE
Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this Taramahoota (tear uh ma hoot uh) soup years ago when she was developing recipes for Fagor 3 in 1 Pressure Cookers. It has become a family favorite and one I have shared often with others. READ MORE
Okay, I’ve been working more on being organized because I got a good start when I froze leftover turkey from the holiday, in approximately one-pound packages.
I hope you did not throw yours out or force your family to eat turkey until it was coming out of their ears!
Anyway, I’ve had three pounds of frozen turkey to look at in the freezer and have been dreaming until I just could not STAND it anymore!
So I made turkey minestrone. Sort of. Except I am not sure what that is and I did not have eggs to make noodles with (after making two cakes in a row. Well, really four, if you count mistakes…) READ MORE
I have yet to meet a person who isn’t a fan of the traditional grilled cheese and tomato soup comfort meal. For a while I may have been the only one who wasn’t a big fan of tomato soup. The canned version really isn’t my cup of tea; the flavor typically a little too sweet for my liking. However, once I came around to tomatoes in general I couldn’t help but be drawn to the homemade versions of tomato soup I then came in contact with. READ MORE
This week’s Tasty Tuesday brings a whole stockingful of ideas for you. From all of us at Arkansas Women Bloggers, we wish you the Merriest of Christmases. Thanks for allowing us to introduce you to some of our fabulous writers each week. We appreciate you.
Jennifer Maune: Gingerbread Decorating Party Ideas
My beloved Grandmother lived on Gingerbread Lane for 45 years, so we have a family tradition to host a Gingerbread Decorating Party each year with the cousins so I thought I would share these ideas with you! This is a highlight of our holiday. It’s a great creative outlet for the kids, they get to eat sweet treats, and play with their cousins. After theyve finished decorating their houses they can either take them home to display, or eat them! We like to do a craft as well. This year the kids made gingerbread ornaments. I love that everyone has something to bring home and hang on their tree. READ MORE
Keri Bucci: Chocolate Covered Almond Cheesecake
Chocolate Covered Almond Cheesecake is a rich and decadent treat that is sure to please any cheesecake fan sitting at your table! With a rich and velvety cream cheese filling flavored with almond butter and topped with a chocolate, how could that not be delightful, right?
I am a huge fan of cheesecakes and they are always easy to adapt to the sugar-free and low carb way of baking, which makes them one of my “go to” desserts when I am having friends and family over. I cannot tell you how many times I have made a cheesecake like this one and had some of my higher carb eating friends tell me “There is no way is this sugar-free!” READ MORE
Keisha McKinney: Cowboy Ranch Chex Mix
Call it nesting or the holiday season, but I just couldn’t let Christmas come without making some of favorite treats. My husband oversees a big processing plant and I think its so fun to love on his people any chance we get. But, when you have to make a treat for 30+ and most of it are men, you have to think on a big scale. And that crew has come to be open to my experimenting.
Growing up my mom always made what we just called Texas Trash. It was basically the Chex Mix recipe with a little something added. But, my mama taught me the art of experimenting so I usually read about 4 recipes and then decide what the @bigpittstop way is going to be.
This year i decided to go a little more spicy and on the same afternoon that I was making my chex mix, Mr. McKinney decided to marinate some steaks…and used all my Worcestershire sauce. So, I had to improvise. I had 2 bottles of balsamic vinegar on my counter so it seemed like the likely suspect and it turned out great. READ MORE
Brenda Embry: Quick and Easy Crockpot Lasagna
For the most part, living in the country, out of the city lights and noise, is a wonderful dream come true.
It does, however, have some disadvantages. As our area continues to grow by leaps and bounds, the drive to work gets longer and longer. I leave my house before seven and get home around six. It makes for a long day and the older I get, the less I want to cook when I get home.
I think this is why I rely on my slow cooker for many of our meals. Most of the time, I throw in a chicken or roast, add some veggies and let them cook all day. It’s so nice to come home to a wonderful smell and a delicious meal ready to eat.
Another great meal I like to make in the winter is Slow Cooker Lasagna. It does take a little more prep time, but you can do this the night before or, if you’re an early riser like me, the morning of. Since the cooking time is a little shorter than most meals, I usually save this one for the weekend so I’m not so rushed during the week. Unfortunately, I don’t have any pictures because it was devoured quickly and what was left was taken for lunches the next day. READ MORE
Keisha McKinney: Dragon Breath Fire Crackers
My dad and father-in-law love spicy snacks. And for 2 guys its sometimes hard to buy for, nothing seems better than showing up with a baggie or container full of a yummy little snack to say thank you for taking care of my dog or putting up with all of us over the weekend!
My brother-in-law even sent a text this week sending his “request” for a set of his own snacks. I guess since he has brought the cutest little girl in the world to me as my niece and kept her alive for almost a year, he deserves a treat too. READ MORE
Keri Bucci: Chocolate Drop Shortbread
Cookies are such a great treat in our house. As much as I bake and cook you would think that wasn’t so. But it seems I never make it around to making cookies. But lately I have been on a mission to change that. These Chocolate Drop Shortbread Cookies are heavenly and they were my first cookie recipe of the season. The buttery taste of the low carb cookie base goes so well with the dark chocolate drop in the center.
It did take a few tries at the recipe but with some minor adjustments here and there I have finally produced a crispy buttery shortbread base that is super simple and delicious. These have really been a hit with my boys! I must admit I have loved them too. READ MORE
I’ve been making these enchiladas for years, but I wrote the recipe for Taste Arkansas last year just ahead of the summer months. When I found new oregano in the garden this morning, I knew I’d be making these again.
Are you tired of pumpkin foods? Me either.
But the meat and mashed potatoes are starting to wear on me and mine. Maybe you’re totally eating turkey 101 ways until it’s all gone.
There will be more of those kinds of foods come Christmas, I bet. In the meantime, here’s a change of pace from turkey and stuffing and potato leftovers. A gap recipe, so to speak, for the space in between Thanksgiving and Christmas, and all those side-dish, party items you might be making during that time. READ MORE
Debbie Arnold: Three Fold Noodles + Dumpling Co’s Soy Hummus
Y’all, I’ve so looked forward to sharing this recipe for Soy Hummus since I first tasted it at the kickoff dinner for Arkansas Soybean Month which was held at Three Fold Noodles + Dumpling Co. in Little Rock. Actually, what I’ve mostly looked forward to is getting to learn from Chef Lisa Zhang just how she makes this dish, an instant favorite among attendees that evening.
Did I mention I may have tried to lick the bowl? READ MORE
Heather Wilson: Christmas Tree Baked Pears
Christmas time is almost here and families are gathering ’round to trim the tree, decorate the house and do one of my favorite things about the holidays – cook all those wonderful holiday treats!
If you’ve perused my Facebook or Instagram, you know I love baked pear recipes. Luckily, there are several varieties of pears available throughout fall and winter. They’re delicious and give you something a bit different than most traditional Christmas sweets. Of course, they’re super easy to make so have the kiddos help on this one! Today K and I sharing our favorite baked pear recipe with you. We hope you’ll love it as much as we do. READ MORE
I had the pleasure of attending a French Croissant Workshop last week. It was the first step in crossing off a goal on my life bucket list: make chocolate croissants from scratch. To find out how Gina’s adventure READ MORE.
Anita Stafford: Chocolate Kiss Bundt Cake
At holiday time I am often desperate for help in the kitchen. If you stop by to visit while I’m cooking, you may find yourself wearing an apron, and I’m not picky about age or gender. I handed the recipe for this chocolate bundt cake to an eleven-year-old boy. I was up to my neck preparing casseroles, and I was running out of time to finish the baking. He had never baked a cake before, and he did an amazing job. He’s my official sous chef now. His cake was the centerpiece for the dessert table. I think it has everything that makes a cake perfect. It’s easy, it’s pretty, and it’s chocolate. For the recipe READ MORE
Keisha McKinney: Pumpkin Spice and Everything Nice
The weather got cool this week. The afternoon sun is perfection. My yard is covered with leaves and the colors they are a changing. All that means is when I’m on Pinterest and I see anything pumpkin, my eyeballs turn to hearts and I get all googly eyed!!!
Such was the case last week when I ran across a new pumpkin bread recipe from the Domestic Rebel. Baby cravings have me eating all kinds of weird things at odd times, but in the middle of the afternoon I decided it was time to make a treat we could eat after dinner that night….. so I did. READ MORE
Lydia Sartain: Beyond Easy Pumpkin De-Lite
I get it, half of you are like enough already lady, we get it. YOU LOVE pumpkin, while the other half is stoked every time they see the work pumpkin in a title. Well I will try to tame my pumpkin wand after this recipe! MAYBE….READ MORE
Photo Courtesy of Key Ingredient https://www.keyingredient.com/articles/5548702331699200/attention-grabbing-fall-salads/
Mel Lockcuff and Debbie Arnold: Published on Key Ingredients
Once upon a time, Mom would chop up a head of iceberg, throw on some mayo and call it a salad. Maybe toss in a chopped tomato for a special occasion. Salad was always a bridesmaid, never a bride. Seen, but not heard. In the chorus, not the star. You get the idea – boring!
I did not think I would fall into the continued excitement over the “Sweet Potato Brownies”, in fact I laughed with a good friend about how they sound more like “Frownies, fake brownies”. The truth is the recipe has been around for a while but for some reason just now caught everyone’s attention on social media and Pinterest. I decided I needed to try them for myself and see if they were worth all the fuss. READ MORE
By now you know ARWB has some really terrific cooks. When we decided to feature some of the best of the pumpkin recipes, we got so many delicious ones, we just had to expand our featured pumpkin posts to a 2-week edition.
I just know you’re going to find something tasty to try this week.
Anita Stafford: Pumpkin Roll
I know this is pumpkin season, but I have to admit I’m not a huge fan of the traditional pumpkin pie. I do, however, love a good pumpkin roll. If you’re planning to make a pumpkin roll for the holidays, THIS is it. This recipe was inspired from Trisha Yearwood’s pumpkin roll, but it has been adapted a bit. The recipe was already great, but my sister thought of adding freshly ground nutmeg and walnuts, and now it is super. But don’t take my word for it, I’ll let the pumpkin roll speak for itself. READ MORE
Keri Bucci: Pumpkin Spice Eggnog
Eggnog is one of those things that starts to arrive on store shelves and on our table around November.
It’s a truly classic drink that is rarely drunk outside of the holiday season like another favorite of mine, pumpkin spice lattes. It has a thick rich texture and a taste that is unique. It is a taste one that people either love or hate. READ MORE
Gina Knuppenberg: Pumpkin Spice Granola
I love taking granola to work. I enjoy it at my desk with some milk. It makes the milk pumpkin-y. READ MORE
Mel Lockcuff: Pumpkin Spice Gooey Butter Cake
Pumpkin Spice Gooey Butter Cake is a spinoff of one of my favorite desserts. Growing up in St. Louis, gooey butter cake was really popular. There’s just something really yummy about cream cheese mixed together with butter and powdered sugar. And then, of course, there’s the chewy crust and the crackle-y top, probably my favorite things about this dessert. READ MORE
The filling and crust for this Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache are the same as those for my recent Pumpkin Cheesecake with Salted Caramel Praline Pecan Cheesecake. It takes on a whole new personality with a simple change in the topping. You could also change it up by using graham crackers or vanilla wafers for the crust.
