The Weekend Dish: 10/10/2020
Hello and happy weekend to you!
If you are in the path of Hurricane Delta, I hope that you are staying safe and out of harm’s way ❤️️
For everyone else, I hope you have a wonderful weekend enjoying things you love!
On Brown Eyed Baker This Week
Easy Pumpkin Bread – This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness.
Super Soft and Chewy M&M Cookies – These perfectly chewy, buttery M&M cookies are quick to make (no chilling required) and easy to eat! Great for making ahead, with a simple recipe that is fun for bakers of all ages!
The Best Dutch Apple Pie Recipe – A Dutch apple pie with a perfectly cooked apple filling, flaky crust, and tons of crumble topping. The perfect fall dessert!
Friday Things #392 – Two birthdays, new shoes, bedtime routines, TV, and more…
Top 5 Most Popular Posts This Week:
1. My Favorite White Bread Recipe
5. The Best Authentic Beef Enchiladas
This Time Last Year…
These were the recipes that hit the site during this same week last year…
19 Warm and Cozy Pumpkin Recipes to Whip Up This Fall
What I Bookmarked This Week
I made these garlic butter chicken thighs this week with mashed potatoes and roasted Brussels sprouts and they were DELICIOUS! All I had were boneless/skinless thighs, so they didn’t need as long in the oven, but they came out super moist and flavorful and it was a super easy recipe.
Dying to make this braised beef pappardelle with burrata!
This salad is a lunch dream! >> Pretzel Crusted Chicken Salad with Mustard Vinaigrette
So perfect for chilly weather! >> Copycat Olive Garden Pasta Fagoili Soup
And hot chocolate lasagna for dessert!
Have a delicious weekend!
OMG! That hot chocolate lasagne looks amazing! Thanks for posting that link.
Michelle, when you made the chicken thighs, did you brown in a skillet 1st? You didn’t have skin. I typically buy boneless, skinless, too.
Hi Laurie, I did brown in the skillet first. I added a splash of olive oil since there wasn’t going to be fat rendered from the skin.
I make Pasta Fagioli all the time, but I use this recipe.
It has a few less ingredients and tastes wonderful.
Hi Deb, Thank you for sharing, will check that one out!