October 2012 Recipes


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It’s the end of the month and time to recap the noteworthy recipes and events from the month:

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – My favorite cake recipe on my blog. to date. One bowl, a whisk, and bake it. Easy, foolpoof, has the spongy qualities of a yellow cake-mix cake that’s laced with pumpkin and drenched in chocolate. I will probably make this cake rather than pumpkin pie for Thanksgiving

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Chocolate Pairings Party – Fun ideas, recipes, and chocolate pairings. Red wine and peanut butter top the list

Chocolate Pairings Party

Double Melted Cheese and Red Pepper Dip (GF, can be kept vegan) – Make in the microwave in 5 minutes. My new favorite cheese-based dip, almost like cheese fondue and so easy

Double Melted Cheese and Red Pepper Dip

Peanut Butter Chocolate Chip Granola Bars (No-Bake, Vegan, GF) – My all-around favorite no-bake granola bar recipe for producing bars like storebought chewy, texture-filled granola bars. Highly customizable from peanut butter, almond butter, sunflower seed butter; to raisins, dates, or coconut flakes; to M&Ms or Reese’s Pieces for a more candy-like bar. Add in just about anything that strikes your fancy and the no-bake batter takes minutes to toss together

Peanut Butter Chocolate Chip Granola Bars

Banana Bread Brownies with Vanilla Caramel Glaze – These turned out to be a happy accident when I thought I was going to make chocolate-banana bread, but would up with brownies, infused with banana bread-like qualities. Dense, fudgy, moist and you don’t have to choose between your chocolate cravings or using up those ripe bananas on your counter – you can have both in one. My sixth post in the Banana Bread Fest series

Banana Bread Brownies with Vanilla Caramel Glaze

Pumpkin Whoopie Pies – These grew on me so much that I made a second batch just days after the first and I almost never do that with desserts because I’m usually onto something new. The cookies are uber-soft, flexible actually, without being cakey or dry

Pumpkin Whoopie Pies

Roasted Carrot and Red Pepper Peanut Soup (vegan, GF) – Roasted vegetables, coconut milk, peanut butter, and peanuts come together for this easy, hearty and smokey-flavored easy soup with so many rich flavor layers going on

Roasted Carrot and Red Pepper Peanut Soup

Pina Colada Dip (vegan, GF) – Dip that tastes just like the drink and can be made with or without rum. Eating pina coladas is almost as much fun as drinking them

Pina Colada Dip

15 Orange Recipes for Fall – Some of my favorite recipes for the season and all of them are orange

Vegetable lasagna

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – When you can’t decide between a chocolate chip, peanut butter, or oatmeal cookie, this has all three so you don’t have to choose. One of the best cookies I’ve ever made

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – My first attempt at yeast bread baking and this is a foolpoof, goofproof, and no-knead loaf. For anyone who’s scared of yeast, never worked with yeast, or is a bread-baking beginner, or if you like English muffins, this is for you. The cinnamon-sugar-raisin combo is also irresistible but you can make it as plain English muffin bread if preferred

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

Macaroni and Cheese Baked Cheese Balls – Make these with the leftover mac ‘n cheese that’s in a container in your fridge and you’re about to toss because it’s gloppy and no one wants it. That’s exactly the kind  of macaroni you want for these. They remind me of fried cheese curds, but they’re baked

Macaroni and Cheese Baked Cheese Balls

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze – This cake is falling-apart-soft and moist. I had wanted to make a pudding cake for awhile and had just the ripe bananas to do it with. The glaze is great on this cake and it was my seventh, and final, recipe in the Banana Bread Fest series

Banana Zucchini Pudding Cake with Vanilla Browned Butter Glaze

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter – Bread marinates overnight in a mixture of pumpkin puree, maple syrup, cinnamon, sugar, and spices and it’s baked off the next morning for a bread pudding-meets French toast-meets pull-apart Monkey bread. A vrtually effortless hot breakfast that’s perfect for day-old bread, lazy weekend mornings, brunches, or holiday gatherings and the syrup is scrumptious

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

Sunflower Seed Butter Bars with Chocolate Drizzle (no-bake, vegan, GF) – 10 minutes to make and no refined sugar is added to the dough mixture, just dates, oats, and sunflower seed butter, or use another favorite nut butter. The bars are perfect for kids who are in peanut-free schools who had to give up peanut butter-based granola bars, but not anymore with these

Sunflower Seed Butter Bars with Chocolate Drizzle

Pumpkin and Cheesy Baked Potato Casserole (vegan, GF) – Makes a great holiday side dish or make it for dinner and eat the planned leftovers throughout the week. Uses up the last of the pumpkin puree in the can you didn’t know what to do with

Pumpkin and Cheesy Baked Potato Casserole

Blueberry Yogurt Cake with Lemon Vanilla Glaze – I had been thinking about the yogurt cakes I used to eat over a decade ago and made this one using blueberry Greek yogurt. Springy, moist, and easy with the tang of lemon to complement the blueberries

Blueberry Yogurt Cake with Lemon Vanilla Glaze

Nanaimo Bars (no-bake) – An ode to Canada’s national dessert, these decadent three-layered bars start with an almond flour-coconut-cocoa powder-buttery crust, with a rich creamy custard-butttercream filling, topped with a slick of buttery chocolate. The bars were on my radar screen for ages but a series of events almost forced my hand to make them as I detailed in the post and I’m so glad I did. They look complicated but within a half hour or so, you can knock them out. Extremely rich and satisfying and would be perfect on a holiday dessert platter

Nanaimo Bars

Outback Steakhouse Wheat Bread {Copycat Recipe, vegan} – I used to go to Outback for the bread, not the steak. Now I can make my own bread. If you’ve never made bread before, this is a good one to try. Lightly sweetened with tons of hearty texture, I have made this recipe at least 10 times this past month

Outback Steakhouse Wheat Bread

Other posts, events, and reflections:

The Huffington Post named as one of the 10 Best Food Bloggers: HuffPost’s Top 10 Picks (slide 7 of 11) October 5, 2012. To be recognized by the Huffington Post as one of ten best food bloggers is an extremely high honor and something I am very proud of, grateful for, and so appreciative of the recognition. It really made my month; and year!

I was nominated as one of the Top 25 Recipe Blogs by SkinnyScoop, Oct 12, 2012. Again, I am very grateful to make this list and be in the company of some truly great people.

I hosted eight giveaways this month on my blog, everything from a Keurig to a KitchenAid Stand Mixer to books to a LeCreuset Enamaled Cast Iron Skillet with other food, snacks, and books in between. Whew, that was a lot of giveaways! Although some bloggers never host giveaways, if a vendor contacts me and wants to share their products with my readers, I tend to say yes and host it. Sometimes it’s for something big and of great monetary value and other times it’s just a box of few boxes of cereal or something simple, but to the person who wins, it’s free and it’s a gift and I’m sure it makes that person happy. Giveaways take time to organize and to coordinate efforts with the vendor, but I host them to try to spread the love and share the wealth with my readers and to give back to those who read my blog.

At the end of August I discussed my desire to post more classic-style recipes. Less over the top, less sugar for the sake of just adding sugar because someone on Pinterest might think it’s ‘yummy’; less crazy conglomerations of ingredients. Sharing recipes that people will actually make is important to me I believe it was a successful month in that regard. I posted two banana-based recipes, recipes number six and seven in my Banana Bread Fest series (all seven recipes are here) and retired the series in favor of moving on to fall, winter, and pre-holiday recipes now. I can move back to bananas in the spring and summer but lately molasses and ginger is speaking louder.

I posted two no-bake vegan granola bars, one peanut butter based and one sunflower seed butter based, although both are highly adaptable. I posted four cakes: one Bundt, one brownie-meets-cake, one pudding cake, and one yogurt cake.

I only posted four pumpkin recipes, one per week. This could have been double. Or triple, but I refrained. Included in the pumpkin recipes, was a breakfast recipe. Breakfast recipes are something I lack for on my blog because I’m not into big pancake, French toast, and waffle kind of mornings. Now I have a French toast recipe, and I had vegan gluten-free pancakes, from 2010. I guess I should get cracking on those waffles. Maybe in 2014 I’ll get there.

I posted four savory recipes, which as discussed here, is much harder because most savory food needs to be photographed when it’s hot and immediately after making it to look it’s best, whereas desserts can be made any time, and I always make them ahead of time and at my leisure, and can also sit out without degrading. But I try one savory dish per week and this month had cheese dip, roasted vegetable soup, mac ‘n cheese balls, baked potatoes and pumpkin, and one the 15 Orange Recipes roundup had quite a few savory suggestions.

I made a skillet cookie, something I had wanted to do for years, and finally did. I loved the way it turned out because it combined three favorite cookies into one. To anyone on the fence about popping a hundred bucks for a Le Creuset Enameled Cast-Iron, do it. It’s 100 percent worth it. I have made more impromptu dinners in it the past month by tossing everything from frozen or fresh vegetables to noodles to pre-cooked rice to potatoes in it, crack a couple eggs on top or add a can of beans or a can of cream of mushroom soup over the top and and bake until bubbly, usually about 45 minutes at 400F.  We’ve had some pantry clean-out specials, which has been a nice bonus, but everything has turned out wonderfully. I love the skillet for the ease, but Scott and Skylar have also loved it as dinners became more creative and varied this month, thanks to one new pan.

I made Nanamio Bars, something that spoke to me and I just had to make them. I’m glad I tackled them and can crossed them off my bucket to-make list. Next up, homemade puff pastry.  Kidding.

Most importantly, I really got into bread making. I posted two recipes this month, English muffins and Outback Steakhouse Wheat Bread, but have at least four or five more yeast-based recipes coming in the weeks ahead. Like pumpkin, I plan to dole out yeast bread recipe one per week, as not to overwhelm anyone in yeasty fermentation, but I’m so in love with the process, as well as the bread. If there’s anything you should know, it’s not hard, don’t be scared to try, and the worst that can happen is you waste four cups of flour and a packet of yeast. Unlike cookie dough which can have some expensive chocolate or even a cup or two of peanut butter in it, basic bread dough is pretty cheap and if you mess up, great; you learned something for next time. I’ve learned so much this month and it’s been invigorating and recharging. Bread is classic and I’ve always wanted to know how to make it and am self-teaching myself as I go and sharing what I can in my bread recipe posts.

Happy Halloween! Tonight Skylar will be dressing up as princess in head to toe pink, her choice. Yes, she’s been one for each of the five years she’s been alive. She’s so excited about trick-or-treating.

Previous Month Recaps:

January 2012
February 2012
March 2012
April 2012
May 2012
June 2012
July 2012
August 2012
September 2012

Winner of the South Beach Bars Giveaway is Melissa @ Treats with a Twist

Winner of the Cuisinart for Keurig Single Cup Coffee Maker Giveaway is Jennifer @ Peanut Butter and Peppers

What did you make or do in October that was memorable?

Tell me about your month!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. I cannot get over how quickly October went by! And I love how you do a roundup of all your month’s recipes. It gives me a chance to drool all over again and then make sure I’ve bookmarked them all! I actually made the blueberry yogurt cake over the weekend and it was heavenly! I seriously ate way too much of that for breakfast and then got nauseous at work from major bloating but it was so worth it! :)

  2. I’m totally impressed with how much you’ve done in just one month! Thanks for all your hard work!

    I’m totally with you on doing more ‘normal’ food. I love beautiful, unique food as much as anyone, but I want people, normal people with no extraordinary skills, to make my food. That’s my goal.

  3. Yah! Thank you so much Averie! Thank you, thank you, thank you!!!! The picture of your bundt cake is calling me!!!!

  4. You are a force to be reckoned with Averie! Congrats on all of the successes and my goodness, you must be in the kitchen baking constantly! This all looks amazing.

  5. And now I’m hungry. I don’t suppose you’ve got a slice of that pumpkin cake left?

  6. So many great recipes! I’m amazed at how quickly October went by and hoping the rest of winter will follow suit. Hope Skylar has fun trick or treating :)

  7. My favourite : Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

    I mean – shut the front door. This looks so amazing. I will definitely be trying this out in the coming weeks!

  8. I just remembered your monkey bread recipe and sent it to my mom!

    I was at the coop yesterday and they had some cream cheese -persimon dip sitting out. I had to try a nibble and DAMN. Good stuff, that.

  9. Amazing roundup.

    Question: What do you do with all the delicious leftovers?? I find my refrigerator is overflowing with goodies and I end up giving them all away so that I don’t have to throw them away.

    1. We eat it all! It gets eaten fresh, frozen, and from time to time I do give food away, but I ALWAYS bake in small batches, pans that make 8-10 pieces, max! Two pieces each or so, and onto the next pan.

  10. You had a rockin month, girl! I can’t believe how fast it flew by, but I’ll be honest, I’m looking forward to November and December – my favorite time of the year! Should be fun… should involve a lot of baking… and, in your case, quite a bit of yeast and ganache!! :)

    1. Yeast and ganache and I’m going to my other place where I tend to overdo the white choc chips and rice krispy-nobake style bars. Lol

  11. October flew by! My bf and I made a bunch of memorable recipes this month, including some Korean food and a really good pork curry.

  12. Yay! What an amazing month! I can’t wait to try all of the granola bar recipes (I have them printed out and waiting for me). And I’m so excited about winning the South Beach Bars. Should be something fun to try.

  13. Congratulations on a successful and busy month! Lots of wonderful recipes for my ziplist recipe box. I think it’s great you are loving the bread making. So many people are intimated by it, but once you do it a couple of times, it’s not that hard. When my husband and I were first married, I asked him if he was interested in one of those bread making machines and he said nope…he liked mine better. That was a compliment I’ve always cherished, so hand made it is! Happy Halloween and I hope Skylar (and you and Scott) have fun tonight!

    1. Thanks so much, Paula, for the encouragement on the bread-making! I have been playing around with it tons and have had some recent big successes. One from the Artisan in 5 book – which truly is SO simple and yielded delish results, especially considered it was literally an effortless dough. And that is defiitely a great compliment your hubs paid you, but well-earned :)

      And thank you for reading and commenting on every single post this month, and always!

  14. May I have a little bit of everything, please?! :D I don’t know how you manage to make so much mouthwatering food in one month! Beautiful.

    October was lovely. It’s one of my favourite months of the year, so of course it feels too short. I love the cold northern light that streams through the only window in my tiny kitchen. Finally figuring out how to capture that light and make it work for food photos (even with a p & s camera), was the highlight of this month. And of course, my new skillet!! :)

    1. ” Finally figuring out how to capture that light and make it work for food photos” <-- I have now lived in my current place for 18 mos. So I am on the second round of seasons, per se, and between growing as a photographer in general, knowing my house, knowing the times of day and quality of light, the food I want to shoot, and then balancing that with the time of year. Noon in the spring is not noon in the fall, both in terms of brightness and type/quality of light - what you just figured out is so, so, key and big! I am happy for you! I finally feel that way in my house, or more confident 'predicting' what kind of light I'm going to get but mother nature still surprises me :)

  15. Is it bad that I love the recaps for all the photos? The princess is going as a princess huh ;-)

  16. Wow, all of this in one month? I feel like this was a highlight of your best recipes to date, not just a roundup of this month’s recipes. This is astounding. Looooove the cast iron!

  17. I, too, have been loving (and still learning about) my new cast iron pan! Wow, I can’t believe how much you do within a month for your blog until I see the recap. That’s incredible! Happy Halloween!

    1. I was getting tired just typing it up, honestly! lol I was sort of surprised I pulled it off too but it was a fun, and growth-filled month with learning new things!

  18. A wondergul and successful month, Averie – for so many reasons. You succeeded in the classic recipe realm, giving us recipes that are simultaneously timeless and refreshing. The pumpkin chocolate chip cake reigns front and center in my mind – a simple classic made even better through the photography and precise food writing – no wonder you were nominated by both skinny scoop and huff! I’ve really been enjoying reading about your yeast adventures and am antsy to read more. I appreciate the savory recipes – even though they may not be as popular as the sweets – loved that potato pumpkin dish. :) CONGRATS on a wonderful month! And happy halloween to you and the fam! Tell Skylar she makes a wonderful choice each year – we should all dress as princesses in completely pink attire. Sounds like heaven :)

  19. What an incredibly gorgeous round up! I’m still dreaming of those Banana Bread Brownies with the Vanilla Caramel Glaze!