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Speculoos cookies

Kaboompics // Karolina from Pexels

Turn these cookies to cookie butter by following one of our favorite recipes this week

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Our favorite recipes from around the internet this week include homemade cookie butter and fried egg tacos

While we love to cook up (and eat) our in-house Southern Kitchen recipes, we still spend plenty of time reading recipes from bloggers and other food websites. Every Friday, we'll round up some of our favorites so that you'll have plenty of fodder for your weekend kitchen experiments.

Our favorite recipes this week include homemade cookie butter (yes, cookie butter), fried egg tacos and a creative twist on lasagna. It's time to get cooking.

Homemade Speculoos Cookie Butter
Put this on your list for the weekend: homemade speculoos (aka Biscoff) cookie butter. This recipe, from Stella Parks at Serious Eats, works with both homemade and storebought Biscoff cookies, and would make for an equally good snack (with apples!), dessert (cookie and cookie butter sandwiches!) or hostess gift.
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Pumpkin Chai Snickerdoodles
If you'd prefer your cookies in actual cookie form, try this recipe for pumpkin chai snickerdoodles from My Recipes. Between the pumpkin puree, hefty shake of cinnamon and all the chai tea spices, these cookies simply scream "fall." If we were you, we'd plan to double the recipe.
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Fried Egg Tacos with Chile Jam
For a firey twist on your usual breakfast routine, these fried egg tacos from Bon Appetit can't be beat. The recipe couldn't be faster to throw together: Stir together a pantry-friendly sauce, quicky fry a couple eggs and spoon it all into warm tortillas that have been spread with Greek yogurt. The end results are scene-stealingly beautiful. 
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Spaghetti Squash Lasagna with Spinach
Taking the presentation prize, however, are these spaghetti squash lasagnas from Cooking Light. Each individual lasagna is a healthy twist on the Italian-American classic, boosted with extra veggies and lean ground turkey. Of course, lasagna isn't lasagna without cheese, and these babies have it in spades — ricotta, mozzarella and Parmesan all make their way in. 
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Kate Williams is the editor-in-chief of Southern Kitchen. She is also an on-air personality on our podcast, Sunday Supper. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.

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