On Oct 24, de Laurentiis shared a series of photos of her delicious cookie recipe. She shared the photos with the caption reading, “It’s aperitivo hour any time of day when you have these fluffy, orange-scented Aperol Spritz Ricotta Cookies. Tap the link in bio to grab this recipe. #AperolSpritz #AperolSpritzCookies #Cookies #Dessert #ItalianCooking #CookingWithGiadzy #Giada #SweetTreat #Orange #Delicious.”

De Laurentiis’ Aperol Spritz Ricotta Cookies recipe starts with mixing together dry ingredients — flour, baking powder, and salt. Then, in a separate bowl, cream your butter and sugar before adding eggs and ricotta cheese. To this wet mixture, you’ll also add in some fresh orange zest and juice as well as a splash of Aperol.

Slowly add your dry ingredients to your wet before placing tablespoon-sized dollops on a baking dish and tossing them in the oven for about 15 minutes.

These cookies are good on their own, but the glaze takes them to the next level and it couldn’t be easier to make. To make the cookie glaze, start with powdered sugar and add a bit of Aperol and orange zest. The liquids will melt the sugar and you’ll be left with a syrup-like consistency that is designed to be drizzled over your cooled cookies.

Wait for the glaze to firm up (if you can!) and then you’re ready to enjoy. “My mom made these today and they are amazing,” one person commented on De Laurentiis’ Instagram walk-through. “Yum!! Can’t wait to try them!!” another commenter added.

These Aperol Spritz Ricotta Cookies are so easy to make and even easier to eat. Wash them down with an ice-cold Aperol Spritz cocktail and you’ll feel like you’re on an Italian holiday. You can grab the full recipe over on Giadzy and test them out for yourself.

In search of more summer recipes? Giada De Laurentiis has plenty:

On Oct 23, Stewart shared a pic of her Halloween concoction everyone will love this season. She shared the pic with the caption reading, “Guests will howl for this creative and super-festive punch. Create the glowing moon by freezing orange juice and water in a bowl, then release it and float it in a mixture of concord-grape juice, ginger soda, seltzer, and fresh lime juice. And you can spike grown-up ghouls’ glasses with an ounce (or two!) of vodka. Get the recipe at the link in our bio. 📷: @aarondyerphoto.”

This festive drink requires quite a few ingredients like grape juice, lime juice, lime juice, and of course, the candy bats, to name a few.

See Stewart’s full one-step Blood-Moon Punch recipe HERE!

If you didn’t know it, Stewart, author of the just-released Fruit Desserts cookbook, loves Halloween. She dons several elaborate costumes each year, and has gorgeous Halloween decor and food ideas in her Martha Stewart Living Magazine.

One of her creations this year? A genuinely beautiful “Blood Moon Punch” that’s great for kids and adults. Serve it up in a cauldron punch bowl and it’s a beverage and decoration all in one.

The base of the punch is a purple-red “sky,” a mixture of concord grape juice, ginger soda, seltzer, and fresh lime juice. That’s tasty on its own, but what really makes this punch a show-stopper is the full moon.

Stewart makes it by freezing orange juice and water in a bowl, then topping it with candy bat sprinkles. Once the round of orange juice is frozen, it comes out of the bowl and floats in the rest of the punch, where it looks like a glowing full moon.

Kids will love the fruity, fizzy punch and its spooky appearance, but adults will also love it – Stewart even says that you can add vodka to your glass if you want to spike it, and we think it would be pretty tasty with a splash of gin, too.

This Halloween, impress your guests with Martha Stewart’s full moon punch, and who knows– maybe you’ll be able to take over her crown as the queen of Halloween.

Before you go, check out our slideshow below:

Watch: How to Make a Halloween Grazing Board

There are a lot of trends taking over the food world right now, but at the end of the day, the meal we turn to most often we we don’t feel like going to the store and still want a family-friendly dinner is the casserole. Your grandma’s go-to dish was a staple for a reason, and it’s not like life has gotten any less hectic in the past decades. So, casseroles it is. Whether they’re updated versions of vintage canned-soup casseroles or riffs on classic non-casserole meals, having a great casserole recipe (or 30) in your back pocket can make weeknight meals a breeze.

But it’s important to not overthink things. When you just got home from work and know you have only three hours before it’s time to ask your kiddos to brush their teeth 10 times, the choice between a boring and basic casserole or going to the store for the one ingredient you don’t have usually results in the decision to order pizza online. That’s why we went on the hunt for a trove of tasty, inspired casserole recipes using staples we (and probably you) almost always have around — so you don’t have to make that dreaded last-minute run to the grocery store. You can thank us by figuring out how to convince a 6-year-old it’s faster to actually brush their teeth than just make it look like they did.

Fall is finally here, which means we’ve fully immersed ourselves in baking season. That also means that we’ve been looking to Ina Garten, the Barefoot Contessa herself, for recipe ideas and inspiration. Her fall recipes are so comforting and delicious, and her Thanksgiving side dishes are so tasty, they pretty much steal the show from the turkey. So just imagine what this woman can do with pumpkin! Even something as simple as pumpkin pie turns out like magic in Garten’s capable hands, and the rest of her pumpkin recipes are just as fool-proof. Stock up on a few cans of Libby’s Pure Pumpkin (it’s the brand Garten recommends on her website), and get ready for a world of pumpkin delights, from pie and flan to cupcakes and parfaits.

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Ultimate Pumpkin Pie with Rum Whipped Cream

Everyone needs a good pumpkin pie recipe, but Garten’s isn’t just good — it’s the ultimate. The filling is flavored with spices, orange zest, and rum, and it’s topped with a decadent mascarpone, rum, and vanilla whipped cream.

Get the recipe from Barefoot Contessa.

Pumpkin Roulade with Ginger Buttercream

If you want to make a pumpkin dessert that looks as impressive as it tastes, then you should try making Ina Garten’s pumpkin roulade with ginger buttercream. The cake roll is light and fluffy, and the macarpone and crystallized ginger filling is good enough to eat with a spoon.

Get the recipe from Barefoot Contessa.

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Pumpkin Flan with Maple Caramel Sauce

We don’t mean to be hyperbolic, but the maple caramel sauce on this flan is life-changing. It tops a rich flan made with pumpkin puree, sweetened condensed milk, mascarpone, and spices.

Get the recipe from Barefoot Contessa.

Pumpkin Banana Mousse Tart

The combination of banana and pumpkin might sound strange at first, but this pumpkin banana mousse tart from the Barefoot Contessa has rave reviews. “I make this tart every year now for about 5 or 6 years. This tart is such a treat and everyone I’ve made it for loves it!” shared one happy home cook.

Get the recipe from Food Network.

Spiced Pumpkin Cupcakes

For bake sales, birthdays, and potlucks, you can’t go wrong with these pumpkin spice cupcakes. Each one is topped with a cloud of maple mascarpone frosting, and gets showered with chopped Heath bars for some satisfying crunch.

Get the recipe from Barefoot Contessa.

Pumpkin Mousse Parfaits

Layered parfaits aren’t just fun to eat, but they also add a bit of visual pizzazz to the dessert table.

Get the recipe Barefoot Contessa.

Before you go, check out the gallery below:

The co-host of The Kitchen shared a picture of her Candy Cheese Ball on Instagram, and it’s a combination of flavors we never knew we needed!

“Today on #TheKitchen: Cheeseball but make it sweet 🍬 Get ready for all of that Halloween leftover candy 🍭 #foodnetwork” she captioned a photo of herself displaying the cheese ball. It’s sitting on a bright yellow plate, covered with colorful M&Ms that’s just begging to be eaten.

“Need to use up leftover Halloween candy in the fall? We’ve got you covered with this decadent and easy dessert cheese ball,” the recipe shared on Food Network’s website was captioned.

To make this “addictive” dessert, start by mixing softened cream cheese, powdered sugar, and other ingredients with an electric mixer. Take some of your leftover chocolate and/or cookies, roughly chopping them up, then folding it in the middle of the cheese mixture. Scoop the whole thing into a ball shape and cover with plastic wrap. Refrigerate at least four hours, then put it in the freezer for about 15 min before taking it out for step two.

The finishing touches on this cool appetizer include rolling it around in more chopped leftover candy or colorful M&M’s until all sides are coated. Serve with cookies, pretzels, apple slices, strawberries, nuts, graham crackers, animal crackers, and anything else you can think of to dip in this cheesy, chocolately goodness.

Some people in the comments were unsure about this recipe. (Like one person, who wrote, “Katie I adore you, but what were you thinking?”) But after watching her prep this meal on The Kitchen, many people changed their tune.

“I love candy and I love cheese. And I loved watch you make it this morning. I so want to try that. Love you, God Bless 🤗 💖 🙏” one person wrote. Another said, “At first I wasn’t so sure but after watching Katie make it and all the ingredients, looks SO yummy! 😋 good job Katie! 👍🏼.”’’

There are other ways to get rid of your kids’ extra candy, like donating it or making Chrissy Teigen’s yummy Spider Zebra Cakes. There’s always the tried-and-true method as well: digging in after your kids go to bed! But Biegel’s new recipe looks fun and unique, and I bet kids will be happy to see how their candy is used in another delicious way that they’ll want to eat, too. We can’t wait to try!

Get Biegel’s full recipe HERE.

Before you go, check out our slideshow below:

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To make Anderson’s version of these delicious and nostalgic treats, you first want to start with rolled oats. Half of these oats will be blitzed in the food processor, and the other half will stay whole. To your oats, add flour, cinnamon, baking soda, and salt.

Next, melt your butter in a pan on medium-low heat until it becomes foamy, rich, and brown. This will take between five and eight minutes. Put your butter into a bowl, add in your brown sugar and granulated sugar, and blend these three ingredients together with a hand mixer until everything is dissolved. Then, add an egg and mix until the batter becomes creamy. Add your oat mixture to this and blend well before scooping dollops of your batter onto a cookie sheet.

And the best part about these cream pies is that Anderson likes to use store-bought frosting in the center — no need to go above and beyond when you don’t have to! Once the cookies are cooled, you can spread some of your favorite cream cheese frosting on each flat side and stick two of them together to create your delicious oatmeal cream pies.

“These are way better second or third day,” Anderson said in the above clip from The Kitchen, because this will give the cookies and frosting time to set and become super crunchy. But you definitely have to give them a taste test before putting them away until then.

Grab the full recipe for Anderson’s Brown Butter Oatmeal Cream Pies and get hit by that nostalgia wave.

Satisfy your sweet tooth with more awesome Costco bakery items seen in the gallery below.

One of the “stars” of the meal is Baked Pepper Mac & Cheese, a spicy and creamy dish that you’ll want seconds (and thirds!) of. “It’s creamy, it’s spicy, it is so cheesy, very worthy of the Smith sisters, who are renowned cheese lovers, by the way,” Drummond says in a video shared to Food Network’s YouTube Channel.

She starts with an easy cooking “shortcut.” “Instead of making a white sauce with butter and flour, I am kinda taking this shortcut with milk and cream cheese. … It’s just a little bit of a time saver, and of course, cream cheese is wonderful and creamy and marvelous.”

More ingredients (including three different cheeses!) go into the saucepan for the mac and cheese base. She shared that she invariably has “approximately seventeen-hundred small packages of cheese or little end pieces here and there.” So she just chooses three to include in her mixture.

Boil macaroni or a different type of pasta. This time, she uses campanelle pasta for “a really fun shape.” She adds drained pimentos and herbs, adding, “Oh my gosh this is looking so saucy and marvelous!” Drummond praises. Jokingly adding, “Two words I would use to describe my little sister.”

Afteward, she pours into a small baking dish, making a breadcrumb topping with seasoned panko crumbs and different colored peppers. She tosses it together to combine the sliced peppers with the breadcrumbs to ensure a bit of spice in every bite!

Commenters praise this delightful dish. “Looks great. Love macaroni & cheese- and spicy. 👍” one person wrote. “Just discovered the cappanelle pasta! It’s so beautiful and fun❤” someone else said.

“This looks utterly delicious 🤪,” someone else wrote.

The Pioneer Woman is full of great recipe ideas, both for casual get-togethers and for holiday parties. Like the double chocolate pie that even kids would devour after Thanksgiving dinner.

Get Drummond’s full Baked Pepper Mac & Cheese recipe is online HERE.

Before you go, check out our gallery:

I don’t know what to say, friends, except that a snacking bread with capers, cream cheese pockets, and copious amounts of everything bagel spice blend is my idea of a VERY good time. The softness of the bread coupled with the creaminess of the cheese, the tang from the capers, the sharpness from the flaked garlic and dried minced onion, and the crunch from the poppy seeds is just everything (pun intended) that your mouth has been asking for.

Makes one 8-inch square bread

Active time: 15 minutes

Bake time: 30 to 35 minutes

Ingredients

Instructions

VARIATION

For Za’atar, Feta, and Lemon Snacking “Bread,” omit the capers and, in place of the cream cheese, substitute 6 ounces (170 g) of Greek feta cheese, cut into ½– to ¾–inch cubes. Substitute ½ cup (100 g) of olive oil for the melted butter. In a large bowl, rub 2 tablespoons of lemon zest into the sugar, along with ½ teaspoon of kosher salt, before adding the oil. Substitute 3 tablespoons of za’atar spice blend for the sesame seeds, garlic flakes, minced onion, and flaky sea salt, adding it to the batter in place of the “everything” mixture. Combine an additional 1½ tablespoons of za’atar with 2½ tablespoons of olive oil and brush over the top of the bread before baking.

Get more delicious recipes from Jessie Sheehan’s new cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness, available on Amazon.

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Excerpted from ‘Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness’ copyright © 2024 by Jessie Sheehan. Used by permission of Countryman Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

If you’re hosting a Halloween bash this year, pair these fun treats with some fresh veggies and dips, a cheese plate or even store-bought pizza and a salad for a well-balanced feast that will leave tummies full and ready for a night of trick or treating — and candy eating. 

Most of these recipes are super kid-friendly. Your little ones will love helping you decorate and assemble these spooky treats. There are also a couple of festive cocktails in the mix for the grown-ups. Because it’s a long night and you deserve to treat yourself too!

This decadent dessert starts with a buttery chocolate cookie crust, which provides the perfect foundation for the star of the show – a rich, silky chocolate filling that’s somewhere between pudding and mousse in texture. The combination of both semi-sweet and unsweetened chocolate gives the pie a complex flavor that’s not too sweet but still satisfies those chocolate cravings that seem to intensify during the holiday season.

What makes this pie particularly perfect for holiday entertaining is that it can be made ahead of time, allowing you to focus on other dishes during the busy celebration. Simply prepare it the day before, let it chill overnight, and top it with your toasted meringue just before serving. The pie’s show-stopping appearance – with its dark chocolate filling, cloud-like topping, and optional chocolate shavings – makes it look like you spent hours in the kitchen when in reality, it’s surprisingly simple to put together.

The best part? While this pie looks sophisticated enough for your holiday dinner table, its familiar chocolate pudding-like filling makes it approachable and irresistible to younger guests. Watch as kids’ eyes light up at the sight of this chocolate masterpiece, and enjoy the satisfied sighs from adults who appreciate its not-too-sweet, perfectly balanced chocolate flavor. It’s the kind of dessert that creates holiday memories and just might become your new family tradition.

Get the full recipe from The Food Network.