One week into October and stores are already chock-full of Halloween candy. It can be tempting to bring home a bag — or three — but if you run the risk of too many empty wrappers, we have another way to satisfy those cravings. This week, we've sprinkled a few more sweet recipes into the mix so that you can get your fix without dipping into the trick-or-treaters' stash.
There's no better way to start the day than with a fresh stack of French toast. If you're in the mood for an extra decadent breakfast, try topping it with whipped cream, orange marmalade and pistachios for an unexpected twist. Our savory dinner menu options, pumpkin pasta and one-pot chicken, both pair perfectly with a basket of flakey sweet potato biscuits. And yes, the maple-cayenne compound butter is a must. For dessert, it only feels fitting to whip up pumpkin bars this time of year. Spiced cake is covered in velvety cream cheese frosting for a seasonal treat that — trust us — beats any candy bar in the bag.
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What to cook this week
The right kind of bread is key to making Morgan Baker's classic French toast recipe shine. She suggests letting something thick-sliced, like brioche, go stale to really soak up the custard mixture.
If you love pumpkin spice, you need to try Melissa Knific's spicy pumpkin pasta. The heat comes from hot Italian sausage, but you can add crushed red pepper flakes to take it up another notch.
Want the coziness of a roast without the hassle of cooking a whole chicken? Try Casey Barber's easy one-pot recipe. The meat and potatoes go into the oven together for a weeknight-friendly meal.
If you have leftover sweet potatoes lying around, you need to make a batch of Riley Wofford's biscuits. They're buttery soft with a hint of sweetness that complements any autumnal spread.
Joey Skladany's pumpkin bars are the perfect morning treat with a cup of coffee or after-dinner dessert for feeding a crowd. Make them your own by mixing in chocolate chips, nuts or even raisins.
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