Temperatures are finally below 90 degrees in Dallas, which means it is soup season! I am not a large fan of pumpkin-flavored things (sorry Pumpkin Spice Latte), but this pumpkin soup has become one of my few exceptions. I cheat and use canned pumpkin, which makes this soup an easy and quick meal on a chilly fall day. The flavors of this pumpkin soup are very subtle and it pairs well with grilled cheese or sourdough croutons. Enjoy! xoxo

Images via Alex Phillips.

Print Pumpkin Soup Recipe 

4 cups (14 oz.) canned pumpkin puree (or 2 sugar pie pumpkins roasted)

6 tablespoons unsalted butter

2 shallots, diced

4 garlic cloves, minced

1 tablespoon fresh thyme

1/4 cup marsala

5 cups vegetable broth

3 tablespoons maple syrup

1 cup half-and-half

In a Dutch oven or heavy saucepan, melt 3 tablespoons of the butter. Add shallots and cook until softened. Add garlic and thyme and cook for about 1 minute. Deglaze the pan with marsala and add pumpkin, cooking until lightly browned. Add broth and maple syrup and simmer gently for 20 minutes. Stir in the half-and-half. Add the remaining 3 tablespoons of butter to the soup and stir until the butter is melted. Season the soup with salt and pepper.

To make croutons, cut two slices of sourdough bread horizontally once and vertically six times. Spread butter on one side of each crouton and place it on a baking sheet. Top with Parmesan cheese and bake for about 10 minutes at 350 degrees or until crispy.

As a kid, this cake always confused me because there was no coffee in it, but as an adult, I can fully appreciate how well this cake pairs with a cup of hot coffee. This sour cream coffee cake is the perfect dessert for any time of year, but especially as we transition into fall. It has the lightness of a summer cake and the flavors of fall with cinnamon and pecans. I love that with the exception of light sour cream, I always have these ingredients in my pantry and can whip up this cake at an hour’s notice. Just like my Sausage Balls or my Breakfast Casserole, this sour cream coffee cake is great for early football games and breakfast for a crowd. Enjoy! xoxo

Images via Alex Phillips.

Print Sour Cream Coffee Cake Recipe

2 sticks of butter

2 cups sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

8 ounces light sour cream

1 tablespoon cinnamon

2 tablespoons brown sugar

1 cup chopped pecans

In a large mixture, cream butter and sugar. Add eggs, flour, baking powder, and salt and mix well. Add vanilla, sour cream, brown cinnamon, brown sugar, and nuts. In a greased bundt pan, sprinkle a few chopped pecans then pour batter on top. Bake at 350 degrees for 45 minutes to an hour.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Mini Frittatas

As a kid, my favorite Sunday mornings were when a beloved Sunday school teacher would bring homemade sausage balls to class. All the kids would pass right by the box of donuts to make sure they were able to snag one of her famous sausage balls. That memory recently helped me find a solution to the dreaded 11 am football kickoff. Every time I host a tailgate or watch party for an early kickoff, I struggle to prepare breakfast-like items. Sausage balls have become one of my favorite simple solutions for those awkward game times that are somewhere between the bagels and burgers. After many attempts to make sausage balls with turkey instead of pork, I discovered the best solution is the Jennie-O turkey breakfast sausage. This is the same turkey sausage I use in my Breakfast Casserole and it has all the flavor of regular sausage with half the fat. Enjoy! xoxo

Images via Alex Phillips.

Print Sausage Ball Recipe 

1 cup flour

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cayenne pepper

1 1/2 teaspoon baking powder

2 cups grated cheddar cheese

1 pound breakfast turkey sausage

1/2 large yellow onion, chopped

3 tablespoons unsalted butter, melted

Whisk flour, salt, black pepper, cayenne pepper, baking powder, and cheddar cheese. Add sausage, onion, and butter. Mix well with your hands. Roll 1-inch balls and place them about half an inch apart on a lined baking sheet. Bake at 400 degrees for 20-25 minutes until golden brown.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sour Cream Coffee Cake

Mini Frittatas

Football season is officially back! I spent an embarrassing amount of time this past weekend watching multiple games and devouring this spinach artichoke dip. Football season is so much more fun when you watch games with friends and I love hosting watch parties at my house. Like any good southern, I always have something on hand to feed my guests, which is where this spinach artichoke dip becomes a lifesaver! It is so simple, easy, and a huge crowd pleaser for game day. I add a little extra kick with 3 teaspoons of smoked paprika and it is best served with pita or tortilla chips. I added these adorable Eat, Drink, Football napkins from Swoozies to my game day spread. Enjoy! xoxo

Images via Alex Phillips.

Print Spinach Artichoke Dip Recipe 

1 lbs fresh baby spinach

15 ounces grilled marinated artichokes, drained

8 ounces light cream cheese

1 cup mayonnaise or mayonnaise substitute

1 1/2 cups shredded Parmesan cheese

1 1/2 cups grated Gouda cheese

3 tablespoons minced garlic

1 teaspoon black pepper

2-3 teaspoons smoked paprika

In a large bowl, combine ingredients until well mixed. Pour mixture into a greased casserole dish about 12″ x 7″ x 3″ in size. Bake at 375 degrees for 20-25 minutes until the top is crispy and golden.

I am not accepting that summer is coming to an end soon. If it was up to me, it would be 100 degrees year-round with the exception of Christmas! I love incorporating fresh summer fruits like peaches into refreshing desserts. After a taste of cake on my birthday, I remembered how much I enjoy a light cake with fresh fruit and whipped cream. This olive oil cake with a hint of lemon pairs perfectly with peaches and fresh whipped cream! I am excited to add rosemary and pears to this recipe for winter. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Olive Oil Cake

1 cup all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup olive oil

4 Tbs. fresh lemon juice

1/4 cup water

2 eggs

1 cup sugar

Preheat an oven to 375°F (190°C). Lightly grease an 8-inch square pan.

In a bowl, sift together the flour, baking powder, and salt. Whisk in olive oil, lemon juice, and water. Set aside.

In a separate large bowl, using an electric mixer with the whisk attachment, beat the eggs and sugar together on medium speed until slightly thickened. Reduce speed and slowly incorporate the olive oil mixture.

Spread the batter evenly in the prepared pan.

Bake until the cake begins to pull away from the sides of the pan, about 20 to 24 minutes. Transfer the pan to a wire rack and let cool to room temperature.

Chantilly Cream: Using a whisk attachment on an electric mixer, combine 1 cup heavy whipping cream and 1 tablespoon vanilla on a low speed. Add 1/4 cup sugar and gradually increase the speed. Continue to beat for about 2 minutes or until the mixture thickens and soft peaks form.

I have a huge sweet tooth and in the summer I try to kick my cravings with fresh fruit! I started making this cherry crisp as an alternative to my favorite fruit cobblers. Instead of crust, I add Trader Joe’s Almond Butter Granola but still top the crisp with a little ice cream. I have used cherries, peaches, blueberries, blackberries, and strawberries to make this crisp and all versions were delicious. My cherry pitter is from Crate & Barrel and it is super easy to use and is dishwasher safe. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Cherry Crisp

(Recipe makes one ramekin)

10-12 Cherries (pitted)

1/4 cup Trader Joe’s Almond Butter Granola 

1/2 tablespoon butter

Fill a 6 oz ramekin with pitted cherries and top with granola and butter. Bake at 350 degrees for 10-15 minutes until cherries bust. Top with ice cream or add to plain greek yogurt.