These Halloween Snacks are perfect for spooky season

While it used to be that my husband was the biggest Halloween fan I’d ever met, and I was just along for the ride, somewhere along the way, I really started enjoying it all, too.

I’ve gotten into it so much that I’ve even started specializing in Halloween recipes, and this blog has become quite a popular hub for spooky snacks!

If you’re hosting or attending a Halloween party this year, or you just want to serve a big plate of delicious but kind of creepy snacks for dinner before trick-or-treating, the Halloween food ideas I’m sharing below have you covered!

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If the first thing you think when you look at this apple tart is “there’s no way I can make that,” think again. Seriously, I’m SO not a baker or a “pastry person”.

I’m MUCH more comfortable with savory things like salmon pasta or lasagna recipe cottage cheese. There’s a reason 98% of the recipes on this blog are for savory foods or cocktails.

In fact, TRUE STORY: in culinary school, the pastry instructor forced me to BUY one of the cakes I made in class and take it home because it was so ugly.

Chef said my cake was so messed up that he couldn’t sell it at the school’s bake shop, so I would have to purchase it myself. Talk about embarrassing. I couldn’t wait to get out of that class and into a savory rotation.

So yeah, when I say I’m not a baker or pastry person, I mean it (although I can whip up a mean batch of Thanksgiving Rice Krispies treats). Since that experience, I’ve been on a mission to create beautiful, delicious things that are actually attainable for home cooks.

My frozen yogurt pie, cranberry curd pie and coconut creme brulee are some of my favorite examples, along with the apple rose dessert I’m sharing today.

So, stir up an apple cider mule, and let’s walk through this Apple Rose Tart with Peanut Butter Custard, element by element. We’ve got this.

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Asian Pasta Salad Recipe

Since this Asian Noodle Salad recipe was first published several years ago, it has had more than a half million viewers from around the world!

So, it seems like many people are looking for a cold noodle salad that is packed with veggies. Many people have told me they use this for work lunches, by either doing meal prep in a big bowl and then dividing it, or building the salad in jars for easy transport.

Read on to discover why this recipe is not only a colorful feast for the eyes, but for the taste buds, as well

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When it comes to ordering Thai takeout for dinner, we have two options in our town: the place with the really good fresh rolls but the “just ok” entrees, or the place with the really good entrees but not-quite-as-good fresh rolls. For me, Thai takeout is ALL ABOUT those fresh rolls.

I’m completely willing to sacrifice my entree in order to get the best fresh rolls. Jeff is the opposite, so we have to alternate back and forth when we order.

Now, despite how it sounds, we don’t really order carryout that often. Most nights, you can find us cooking at home like the “home chefs” that we are.

So, this holiday season,  why not try my hand at fresh rolls for a party appetizer? Maybe I could end up making a better version than either carryout place! (more…)

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So, I have something to confess when it comes to slow cooker recipes.

Even though most people seem to prefer (they even beg me for!) slow cooker recipes where you just dump all the ingredients into the pot, set the timer for eight hours, and then dig in – those are not my favorite.

Yes, they are simple and quick to prepare and don’t require many dishes. It works well for crockpot soups, and if you like that method, you’ll like my Slow Cooker Lentil & Sausage Soup.

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When I talk about building layers of flavor, I’m generally referring to savory foods. You might start by sweating garlic, adding some mirepoix, searing your protein, then finishing with acid (being sure to salt each step of the way). These techniques ensure that your finished dish isn’t just “one note” in flavor, but is more dynamic.

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Through my partnership with Milk Means More, I had a chance to interview a local farmer last month as part of the Meet #MIFarmFamilies campaign. I was able to have a nice chat with Gertie van den Goor, a farmer who moved with her husband and three children from the Netherlands to Marlette, Michigan in 1999 and established Goma Dairy Farm, LLC. Gertie describes her farm, where they milk 2800 Holstein cows, as a modern, clean dairy that is proud of producing a safe and nutritious product.

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Apparently, when I was a baby, I ate A LOT of bananas. Like pureed bananas and then sliced bananas. Bananas all the time. I didn’t know this until my mom told me about it much later in life, but I did wonder why I had an unexplained aversion to bananas for a long time.

To this day, I’m still kind of iffy on them. I like them in baked goods and smoothies and desserts like chocolate covered bananas, but still don’t really prefer to eat them on their own, even if they are the ultimate portable snack. Maybe someday I’ll work myself up to it.

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Welcome to Foxes Love Lemons Sangria Party Week 2014! I had such a great time throwing a backyard sangria party last year that I decided to do it again! Stay tuned all week for details about party planning, sangria recipes, appetizers, dinner and desserts!

My sweet friend Regina carried on her tradition of making all of the desserts for the sangria party. I’m SO HAPPY and thankful that she does this! Without her, my guests would likely be eating popsicles for dessert. But Regina loves baking, and she even took the day before the party off of work so that she could bake to her heart’s content.

She had one friend request something with caramel and another request some type of cookie. Since last year’s ritz cracker ice cream sandwiches were such a big hit, she also decided to make us another frozen treat. Here’s all of the truly amazing things Desserts by Regina made us this year:

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For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re full of amazing kitchen equipment and products. But the thing is – I’m all set.

I’m not the biggest fan of single-purpose gadgets, so since I already have a beautiful set of pots and pans, some sharp knives, and a few high-quality small appliances (as well as a tiny kitchen with limited storage), I’ve resisted bringing anything new home for awhile now.

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