Bottom Round Roast

I decided to try something new for our family Christmas dinner this year (I can't believe that was already a month ago!) when I came across a beautiful roast marked down in price while shopping at Sam's Club. I usually put meat in the crockpot (because it's hard to mess it up that way!) so this was a bit of an experiment on my part. Boy am I glad I went out of my comfort zone! The end result was a juicy, tender roast on the inside complemented by a crunchy, mouth-watering herbal crust on the outside.

Bottom Round Roast
Yield: 6-8 servings

Ingredients

• 3-4 lb beef bottom round roast, room temperature
• 8 garlic cloves, peeled
• 2 tsp sea salt
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1/4 cup olive oil

Directions

1. Preheat oven to 375°F. Line baking pan with foil and grease with nonstick cooking spray; set aside.
2. Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in parsley, thyme, rosemary, pepper, and olive oil.
3. Remove roast from packaging and place on prepared pan. Rub all sides with herb mixture. When finished, place roast in pan with fatty side up.
4. Bake 18-20 minutes per pound, or until internal temperature reaches 125-130°F, for medium-rare (or until roast is at desired doneness and/or temperature).
5. Remove roast from pan and place on platter or cutting board. Cover loosely with foil (so the meat doesn't "sweat") and allow roast to rest for at least 15-20 minutes before slicing.
6. After resting, thinly slice the roast against the grain for the most tender bite. (If you cut with the grain, the meat will be much harder to chew.)

Recipe adapted from Allergy Free Alaska.

Perfect Paloma {Cocktail}

This refreshing cocktail can be enjoyed any time of the year, from a New Year's Eve party in the winter to a backyard barbeque in the summer!

Perfect Paloma {Cocktail}
Yield: 1 serving

Ingredients

• 2.75 oz grapefruit juice
• 1.5 oz tequila
• 0.5 oz agave syrup
• 0.5 oz lime juice
• 1.0 oz sparkling water

Directions

1. Combine all ingredients, except sparkling water, in cocktail shaker; shake to mix.
2. Pour over ice in small tumbler glass.
3. Top with sparkling water. Enjoy!

Recipe adapted from Patron Tequila.

Pumpkin Spice Truffle Cookies

I actually made these cookies at Thanksgiving, but I've been so busy preparing for Christmas that I haven't had a chance to share this recipe until now! Autumn is the season for pumpkin spice everything, and these cookies embody the aroma and flavor of traditional pumpkin pie with a modern twist. The soft, cake-like texture is studded with tasty truffles for a burst of fall flavor in every bite!

Pumpkin Spice Truffle Cookies
Yield: 3-4 dozen cookies

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup (1 stick) butter, room temperature
• 1 1/2 cups brown sugar
• 1 tsp vanilla
• 3/4 cup canned pumpkin
• 1 egg, room temperature
• 1 2/3 cups (9 oz pkg) Nestle Toll House Pumpkin Spice Filled Baking Truffles (or substitute white chocolate chips)

Directions

1. Preheat oven to 375°F.
2. Line cookie sheets with parchment paper; set aside.
3. In small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; set aside.
4. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and vanilla until creamy. Add pumpkin and mix; then add egg and mix. Gradually beat in flour mixture.
5. Fold in pumpkin spice truffles.
6. Drop by rounded tablespoon onto prepared baking sheets. (Small cookie dough scoop works well for this step!)
7. Bake 9-11 minutes, or until edges are golden brown. Cool on baking sheet for 2 minutes before moving to wire rack to cool completely.
8. Store in airtight container at room temperature for up to a week. (Cookies are moist and will last longer if stored in refrigerator.)

Recipe adapted from Very Best Baking by Nestle.

Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Oven Roasted Squash

Every fall, my in-laws generously share their bountiful squash harvest with us. And every year, I forget what settings I need for my oven and timer to cook it. So this time around, I remembered to make note of that information so I no longer have to guess!

Oven Roasted Squash
Yield: 1 sheet pan

Ingredients

• Pictured: 1 buttercup (round) & 1 butternut (oblong) squash

Directions

1. Preheat oven to 400°F.
2. Trim stems off squash. Cut squash in half and remove seeds.
3. Line pan with foil. Place squash in single layer on pan. Pierce with fork. Lightly coat with nonstick cooking spray. Cover with foil.
4. Bake about one hour, or until squash is fork tender.
5. Let cool on counter, still covered, about 20 minutes.
6. Scoop flesh into bowl. Cover and store in refrigerator (for a few days) or freezer (for a few months) until ready to use.

Vegan Pumpkin Spice Muffins

Simply put, this aromatic recipe embodies all things fall, which just so happens to be my favorite season! These tender, fluffy muffins are filled with autumn spices, studded with pecans, and topped with a sweet crunch.

Vegan Pumpkin Spice Muffins
Yield: 15 muffins

Ingredients

• 1 cup pureed pumpkin (or squash)
• 1/2 cup almond milk
• 1/2 cup avocado oil
• 2 tsp vanilla
• 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup chopped pecans (or walnuts)

Directions

1. Preheat oven to 375°F.
2. In stand mixer fitted with paddle attachment, thoroughly mix pumpkin, almond milk, avocado oil, and vanilla.
3. Add flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt to wet ingredients. Mix just until combined.
4. Fold in pecans.
5. Line muffin tins with paper liners and fill each 2/3 full. Sprinkle 1/2 tsp of brown sugar on top of each muffin.
6. Bake 16-20 minutes, or until toothpick inserted in center comes out clean. Immediately remove from pans to wire rack.
7. Serve warm. Spread with plant-based butter and/or drizzle with maple syrup, if desired. Enjoy!

Recipe adapted from Apple of My Eye.