12 Halloween Inspired Recipes

When you aren’t eating fun-size pieces of candy, try one of these 12 spirited recipes. All perfect for you Halloween celebrations in some way!

1. Halloween Candy Compost Cookies
Doesn’t get more Halloween than these! Make them for your Halloween celebration or bake them after the holiday for a way to use up all the leftover candy you have lying around.

2. Double Chocolate Pumpkin Seed Cookies
For when you want to be festive, but aren’t a pumpkin person. These cookies use pepitas (pumpkin seeds) instead of actual pumpkin puree.

3. Pumpkin Bread
This is my family’s tried and true recipe. There’s not a better pumpkin bread out there, I’m sure of it.

4. Pumpkin Pecan White Chocolate Cookies
These cookies > candy this year.

5. Pumpkin Green Smoothie
The easiest way to sneak in some greens on a day centered around treats!

6. Pumpkin Spice Bulletproof Coffee
Fuel for your long day of tricking and treating!

7. Upside Down Pumpkin Crumb Cake
This recipe comes from my two friends Madison + Peyton, formerly Identical Ideals. These two actually re-designed my site!

8. Pumpkin Curry
It’s supposed to be cold in this area on Halloween. A bowl of pumpkin curry sounds like the best way to cozy up on Halloween night.

9. Halloween Slutty Brownies
Layer of chocolate chip cookie dough, a layer of seasonal orange oreos, and topped with a layer of gooey brownie. What could be better?

10. The Best Pumpkin Soup
Soup baked in a pumpkin? Sold.

11. Pumpkin Dip
My mom used to make this dip when I was little. It was the BEST treat to come home to after school. Now let me just add this to my list of TAB recipes that need to be updated…Killer filter Annie…

12. Creepy Crawling CCC’s
I just took my classic Perfect CCC’s and made little legs on the chocolate chips to make them look like spiders. Before baking place one chocolate chip point side down on the top of the ball of dough. I used Toll House dark chocolate chips for the bodies because they are little bigger than semi-sweet chips. Sprinkle with Maldon Salt and bake as normal. Melt 1/4 cup chocolate chips (helps if you add a tiny bit of ghee or coconut oil to the chocolate to make it easier to design with). Once the cookies have cooled, using a toothpick, dip the toothpick in the melted chocolate and then draw on three little legs on each side of the chocolate chip to replicate a spider!

Happy Halloween!
Annie

Bites of My Life

Fall has finally made it’s way to Texas. I’m soaking up the cozy days, but still trying to get outside as much as possible. After a decent work week, I got to celebrate one of my best friends birthday, then headed up to OKC for a wedding shower. Leeeeeetle bump in the road when my tire pressure light came on and I found out I needed 3 new tires after only being on the road for 30 minutes. But kudos to Pep Boys for getting me home safely. Now it’s time for Halloweek!! Halloween gets some hate, but I’ve loved it since I was little. If you need some last minute costume inspo, take a bite of my food themed costumes the past few years.

-I’ve had this recipe saved to make for forever. Y’all know I love an egg baked into something. Shakshuka, a sweet potato, and now an acorn squash! Just cut the squash in half and scrape out the seeds. Cut a little off the bottom so the squash halves stands up straight. Roast with olive oil, salt, pepper and a little cinnamon for 45 minutes. Crack two eggs into the well of the squash and bake for another 15-20 minutes. Top with hot sauce and enjoy.
-Kombucha and a dish of chocolate chips. The ultimate dessert when I’m trying not to ruin a day of healthy eating.
-Turmeric Chicken Zoodle Soup hit the blog with a refresh last week and I loved having it to eat on all week. Wifi was out at my co-working space, so my make-shift standing desk (kitchen counter) at home, yummy soup and Gilmore Girls in the background made for a cozy work from home day.
-The new CB2 opened just a stone’s throw away from me and it. is. gorgeous. I now want to redo my entire apartment with the money I don’t have.
-Wasabi peas are nostalgic for me. Where are my KKG 7-girl roommates at? We used to have wasabi peas stocked in our room in the sorority house. I got a bag to snack on while I was shopping at Central Market and it immediately took me back to sophomore year!
-My good friend in Dallas, Caroline has started a monthly supper club, getting together all the girls from different groups she knows together for dinner. It was the perfect way to meet more people in this city and honestly just so fun. We did a salad bar style meal and each brought a different topping. Despite lettuce being the main event I still somehow managed to devour 5 cookies and copious amounts of cheese.
-Had a hankering to bake something late Thursday night. I needed it to include ingredients I already had and I wanted it to be relatively healthy. I found Pey’s snickerdoodle muffin recipe from @choosingbalance. They were paleo, GF and had just enough sweetness. They also only made 6 which was perfect for me and few to share.
-A sleepover themed birthday party for princess Olivia. Honestly the most ideal cozy Friday night in our PJ’s with pizza, wine and junk food.
-Quick trip home to celebrate Trinian and Carson!

Annie

Turmeric Chicken Zoodle Soup

I originally published this post in January 2017. After partnering with CeCe’s Veggie Co. I knew this was the perfect recipe to use their zucchini noodles in and decided to update the post and photos. Enjoy!

I first developed this recipe in January 2017 right after being gifted a spiralizer for Christmas. While a spiralizer is a great invention, I can’t say I’ve used it much since, well, January 2017. Sorry Santa *cough mom and dad cough*. It was all bright shiny and new at the time, but it’s a bit of a chore to pull out when I’m trying to make an easy dinner.

Enter CeCe’s Veggie Co. They have created packs of already spiralized zucchini, sweet potato, butternut squash, beets, riced cauliflower and more. I’m usually not one to buy pre-cut vegetables or fruit, but this is one I can get behind. I’m willing to pay a little extra for a healthy swap from the traditional noodle and of course for the convenience.

I love using CeCe’s Zucchini Spirals in this soup instead of weighing down what could be a healthy soup with starchy noodles. The turmeric addition gives it that quintessential yellow color and is an added boost to what people think of as a cold-curing meal. Turmeric is anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediately after using them. I’ve been left with a neon yellow woden spoon from the recipe that I’m not sure I can salvage.

Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

Ingredients:
2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks or 1 rotisserie chicken, shredded
salt and pepper
3 cloves garlic, minced
1 small yellow onion or 1/2 a large onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
4 cups chicken bone broth
1 cup water
1 package CeCe’s Organic Zucchini Spirals (or 3 zucchini if you are spiralizing yourself)
Juice of 1 lemon
1 sprig fresh rosemary, some leaves reserved
2 Tbsp. chopped fresh parsley leaves

Directions:
This soup comes together quickly so you want everything ready to go. Start by dicing your chicken (or shredding if you are using a rotisserie chicken) and veggies.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken breasts with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. Remove from pot and place on a plate to set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in the turmeric, thyme and add the sprig of rosemary. Let simmer until fragrant, about 1 minute.

Add in chicken stock and 1 cup of water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and season with salt and pepper to taste.

Remove the sprig of rosemary. Serve garnished with extra rosemary and parsley, if desired.

*If you are meal prepping this soup, omit adding your zucchini noodles until right before you serve. When ready to serve, ladle your soup into a bowl and add a handful of zucchini noodles. As you reheat the soup the zucchini will become tender. The soup will stay good for one week in the fridge.

Annie

Thank you Cece’s Veggie Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own.

Bites of My Life

I felt like a real working professional this week. I took a “business trip” (lol) home to OKC on Monday for work meetings, the opening of our 7th Oklahoma Fuzzy’s and to help with the launch of our new fall menu at The Jones Assembly. Got back in town late Wednesday and finished out the week with a pumpkin carve, the Maggie Rogers concert and quick 20 hour lake trip and now ready for a new week. A great week indeed!

-Best part of still working for The Social Order in OKC, is more excuses to get to see this little pup!
-Another Fuzzy’s under our belt! It’s always fun to help and see a new restaurant open. And to see guests genuinely so excited to see it open.
-The new fall menu at The Jones Assembly is not one to sleep on.
-After work walks are my favorite, especially when the weather is gorgeous and houses are starting to decorate for the holidays. I loved this little pumpkin stoop.
-My pumpkin has a bow on it. Are you surprised? Our resident hostess Olivia threw the most fun pumpkin carve.
-Take. A. Bite! My girl Bailey caught my name de plume in action while shooting for work this week.
-A very very spontaneous lake trip just an hour outside of Dallas. We caught sunset, sunrise and then were back on the road in to Dallas.
-Before packing up, a HUGE Sunday lake breakfast was aa must.
-QT with my girl Caroline! I love Dallas for bringing me Carol! We met for Pressed Freeze and the seasonal pumpkin flavor is all it’s cracked up to be.

Annie

Bites of My Life

One of my favorite weekends of the year…check! I grew up heading to Dallas for OU/Texas weekend, obviously attended in college and now love the reunion with friends year after year. But, getting to host this year took the cake. Now I’m finishing up this post from my parents house for a quick trip back to OKC for work, then a chill weekend ahead.

-Easiest go-to meal = spaghetti squash, marinara with wilted spinach and call it a day. Serve your kombucha out of a wine glass and suddenly Monday isn’t so hard!
-When your juice matches your skirt >
-Kicked off the big weekend with my guy Robert Earl Keen Thursday night benefiting the Rise School of Dallas. This marks #6 seeing REK!
-Mom and dad in town for OU/Texas so we indulged in fried shrimp and gumbo at S&D to celebrate.
-Really love getting to play hostess. My little 1 bedroom became a 5 bed bunkhouse for the weekend and I wouldn’t want it any other way.
-THE best part of OU/Texas weekend is the reunion. One weekend we can always count on to get everyone in the same place.
-Retweet the sentiments from above.
-Hotel Annie had an early morning check-out. After cleaning up the place, I had breakfast on my couch and proceeded to stay there for the following 3 hours.
-Had no choice but to be outside Sunday afternoon. Dallas welcomes you fall with open arms.

Annie

Verde Turkey Chili (updated) and Pumpkin Pecan White Chocolate Cookies hit the blog last week. Two recipes about to fall into serious rotation this season.