Flavor of the Month: Butterscotch

butterscotch fom

1. Cookie Butter Butterscotch Fudge |2.  Boozy Banana Butterscotch Ice Cream | 3. Butterscotch Eclairs |4. White Butterscotch Buddies | 5. Butterscotch Sundaes with Caramel Popcorn

Made primarily of butter and brown sugar, Butterscotch can be used for a variety of treats. The butterscotch eclairs with a plaid design are super creative and would be fantastic as a party snack. Similar to toffee with a honey color, butterscotch can be devoured as a syrup or a hard candy. October is the perfect time to whip up some butterscotch desserts and candies since it’s the designated candy month (okay, maybe that’s every month). But, you won’t go wrong with making butterscotch goodies for trick-or-treaters this coming Halloween.  Make your autumn even more special with this sweet flavor, and since it’s  simple to make as a syrup, you can pair it with pretty much anything. Nothing wrong with a little butterscotch on butterscotch!

Flavor of the Month: Corn

lj corn

FOM Corn

1. Sweet Corn and Squash Soup with Crispy Pancetta | 2. Zucchini Corn Cakes with Tarragon Remoulade | 3. Grilled Corn with Za’atar Garlic Butter | 4. Grilled Corn and Chipotle Pesto Pizza | 5. Smoked Salmon Corn Chowder

Earlier this month when I was visiting Nebraska, I found myself driving past miles and miles of cornfields. I had never seen so much corn in my entire life. Since I couldn’t escape the cornfields, I started daydreaming about all of the different ways to use corn in recipes. September’s Flavor of the Month is inspired by those daydreams. The Smoked Salmon Corn Chowder and Grilled Corn with Za’atar Garlic Butter are at the top of my list.

{Top photo by Lauren, corn}


When I was younger, I would always ask my parents for a Madeleine at the local coffee shop when we stopped in for hot drinks. Madeleines always had this mysterious appeal because they weren’t quite cookies but weren’t pastries either. They were fluffy and had a unique shape that always left me wanting more. These treats are a bit tricky to make because they require cooling and a specific kind of pan to get this shape, but they are quick to make and well worth the wait.

I had several different Madeleine recipes in front of me so I could compare and contrast, but ultimately went with this one. Place enough batter in the molds so that they form a little mound. Keep a close watch over them in the oven – they bake fast, especially the mini-Madeleines. Sprinkle Madeleines with powdered sugar and enjoy with a hot or cool beverage!