Hello Friends! 🤗
It's my second week home after tour and I've been busy trying to catch up on everything and continue work on new things for you guys! I went to E! News again last week for a super fun segment on all of my Healthier Halloween treats, and we did a fun cookie decorating contest! You'll have to watch the video included. This week's digest have my E! News video, a delicious spin on my favorite pancake recipe, adorable photos of Kezia (as always 🥰), an exclusive recipe from Celebrations, and the instructions for this month's bookclub!
I was on E! News showing healthier, gluten-free and paleo alternatives for spooky Halloween treats!! And I put jasonkennedy and erinlim to the test decorating my nut-free “peanut butter” Spider Cookies.
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This is my entry for October’s October Cookbook Club. Don’t worry, I won’t let myself win the gift basket. 😉😉😉
Any guesses what movie we’re watching in the background?
The kids wanted waffles yesterday so I used my favorite pancake recipe from Celebrations and modified it slightly. Here are the changes I made – let me know if you try them!
Swapped the almond milk for df vanilla yogurt plus added 1/4c almond milk
Added 2T arrowroot (to make them crispier)
“If you buy the book solely for the Bacon Jam recipe, it’s totally worth it!” – Debra H on Amazon. 😂😂😂
Well Debra, I have to agree. But lucky for all of you who don’t have a copy yet – I’m going to give it to you here today!! We slathered burgers in it last night, but it’s originally from the Thanksgiving chapter of Celebrations and is served over roasted Brussels.
Other uses? Anything you can dream of. Sweet caramelized onions and bacon tastes good on practically anything.
Biscuits (page 234 or 192) with butter or ghee
Cornbread (page 131)
Stuffed into Jalapeño poppers
Eggs (of any kind! Deviled, sunny side up, scrambled. You name it)
page @daniellewalker’s Celebrations Cookbook
1 1⁄2 pounds thick-cut bacon
1 cup diced shallots
1 yellow onion, diced
4 cloves garlic, chopped
1 tablespoon natural cocoa
1 teaspoon chili powder
1 teaspoon sweet paprika
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground
1⁄2 cup water
1⁄2 cup apple cider
1⁄4 cup coconut sugar
1⁄4 cup pure maple syrup
Cook the bacon in a large cast-iron skillet over medium heat until crisp.
Remove the bacon from the pan and reserve the bacon grease. Set the
bacon aside to cool, then coarsely chop.
Heat 2 tablespoons of the bacon grease in the same skillet over medium
heat. Add the shallots, onion, and garlic and cook for 5 to 7 minutes,
until the onion is translucent. Stir in the cocoa powder, chili powder,
paprika, ginger, and cinnamon. Stir and cook for 1 minute, or until
fragrant. Stir in the water, apple cider, coconut sugar, and maple syrup,
stirring up any browned bits from the pan bottom. Add the bacon and
bring to a boil, then lower the heat to a simmer. Simmer, uncovered, for
45 minutes, stirring occasionally, until the liquid has mostly evaporated
and the onion is very soft. Carefully transfer the contents of the skillet to
a food processor, or use a handheld immersion blender, and pulse once
or twice to coarsely chop. Set aside at room temperature until you are
ready to serve. Also – See the make-ahead tips in the book!
We got festive today.
My little girl is looking less and less like a little girl, and more like a teenager! What?!
Happy Fallidays Friends!!
Yay yay yay it’s time for the OCTOBER COOKBOOKCLUB!
I’ve been looking forward to this one for so long. For the next 3 months, my book club will be utilizing my gatherings and holiday cookbook Celebrations (honestly my fave book I’ve ever written), and I’m SO excited. I love this book because it’s full of gluten-free, dairy-free and heathy versions of the nostalgic food that comes along with holidays and celebrations (ahem real-bread Turkey Stuffing, Pumpkin Pie, Apple Pie, Gingerbread Houses, Marshmallows, EggNog, and so so much more – but the recipes are so delicious that we also use them throughout the year, any day of the week.
I put together the perfect Autumn dinner menu from my Celebrations to kick things off! I took the Roasted Autumn Harvest Salad (if you haven’t roasted fruit before adding it to a salad – DO IT), and paired it with the Pumpkin Soup with Sausage and Sage and grain-free ’Corn’ Bread.
You have the entire month to cook from the book and snap photos! You can be festive and use the Fallidays menus – Halloween, Autumn Dinner Party, or Thanksgiving, or just have fun and make anything you want from the entire cookbook! Don’t have a copy yet? It’s only $16 on Amazon right now.
I can’t wait to see what you make, what you pair it with, and how you serve it! Get creative with your photos and have fun!
RULES FOR ENTRY
* Make any dish from my Celebrations cookbook. Snap a photo of the finished dish WITH the book cover in the photo.
* Post the photo to your Instagram page (NOT stories) AND/OR to your Facebook page.
* Include #dwcookbookclub, @DanielleWalker and #CelebrationsCookbook in the caption
* Post as many photos of different recipes as you'd like, but multiples will only be counted if they are separate posts!
* 3 of you will be chosen to win a copy of my Eat What You Love cookbook plus a super awesome gift basket of my favorite things! * *See my Instagram highlights for questions about private accounts and international friends