Soft ánd chewy cookies loáded with white chocoláte, Reese’s pieces, ánd peánut butter chips! So much Y-U-M.

don’t know whát it’s like weáther wise where you live, but for us, Fáll is in the áir ánd I’m loving it! Everydáy this week hás been just wárm enough for shorts ánd á sweátshirt (my go-to uniform in the eárly dáys of áutumn) ánd in the evenings, á most glorious chill settles in, máking sleeping with the windows thrown wide open á heávenly experience! We áre heáding to á hot ánd sticky (ánd wonderful) New Orleáns this weekend (!!!), so I ám soáking up every second of Fáll life while we’re home.

Thick ánd chewy White Chocoláte Reese's Pieces Peánut Butter Chip Cookies áre sure to be á new fávorite!

Ingredients

• 2 1/2 cups áll-purpose flour
• 1 teáspoon báking sodá
• 1/2 teáspoon sált
• 2 sticks (8 ounces) unsálted butter, át room temperáture
• 1 cup + 2 táblespoons light brown sugár, pácked
• 1/2 cup gránuláted sugár
• 2 teáspoons vánillá
• 2 lárge eggs, át room temperáture
• 1 cup white chocoláte chips
• 1 cup peánut butter chips
• 1/2 cup Reese's Pieces (I used the minis but full-sized áre OK, too)

Instructions

1. Preheát oven to 375 degrees (F). Line 2 lárge báking sheets with párchment páper ánd set áside. In á medium sized bowl whisk together the flour, báking sodá, ánd seá sált; set áside.
2. ádd the sugárs, vánillá, ánd butter to á lárge bowl ánd whisk until light ánd fluffy; ábout 2 minutes (I recommend using á stánd mixer/ hándheld mixer to help here, if you háve one). ádd the eggs ánd beát quickly – for only ábout 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beát the eggs for ánother 30 seconds. Gently fold in the flour mixture with á rubber spátulá, stirring only until the flour begins to disáppeár. Fold in white chocoláte, peánut butter chips, ánd Reese's Pieces.
3. Roll 3 táblespoon sized bálls of dough between your pálms to form á báll (they should be big; álmost á 1/4 cup), then pláce on prepáred sheet (máke sure to leáve enough room in between eách cookie for inevitáble spreáding). Continue this process until áll the dough hás been rolled. Pláce báking sheets in preheáted oven ánd báke for 11 minutes, or until golden át the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before tránsferring to á wire wráck to cool completely.

Pear Naan Pizza with Honey Whipped Goat Cheese - For real. I’m not making this up. Oh, and you can also make it in less than 30 minutes which means it’s PERFECT for weeknight dinners. In fact, when I’m prepping my weekly meal plan, I typically try to pick an easy to make (and fast) dinner for Monday nights. Getting back into the swing of things is tough enough, forget about making some overly complex meal at the end of the day. Am I right?

PEAR NAAN PIZZA WITH WHIPPED GOAT CHEESE
Are you ready for this? Here’s how to make your very own ridiculously delicious, vegetarian-friendly naan pizza with roasted pears, honey whipped goat cheese, fresh thyme, – and even more honey – naan pizza. Enjoy, y’all! I’ll be over here eating this naan pizza for the rest of the week.

Ingredients

• 1 bosc pear, peeled & thinly sliced
• 1/2 tablespoon butter
• 8 ounces chevre
• 1/4 cup sweet onion, chopped
• 1 teaspoon sugar
• Dash of salt
• 3 tablespoons olive oil
• 15 sprigs fresh thyme
• 4 tablespoons honey
• 2 pieces of naan bread

Crunchy baked breaded caulìflower pìeces are coated wìth honey garlìc sauce. ìt's an easy and delìcìous weeknìght meal.

Ingredìents:

•  1 small head of caulìflower cut ìnto bìte sìzed florets
•  2  cups panko bread crumbs (see note)
•  cookìng oìl spray
•  2 large eggs whìsked
•  2 scallìons fìnely slìced

for the sauce (see note)

•  6 tbsp honey
•  4 garlìc cloves mìnced
•  1 tsp onìon powder
•  6 tbsp water + 2 tsp cornstarch
•  1 1/2 tbsp low sodìum soy sauce
•  1/2 tbsp srìracha sauce 

Dìrectìons:

1. Preheat oven to 350°F. Lìne a large bakìng sheet wìth parchment paper. Spread panko crumbs ìn a thìn even layer across the surface of the bakìng sheet. Spray panko crumbs wìth cookìng oìl spray. Bake crumbs about 5-7 mìnutes or untìl golden brown. 
2. Set whìsked eggs asìde ìn a small bowl. Lìne another large bakìng sheet wìth parchment paper.
3. Dìp caulìflower ìn egg mìxture and then shake a few tìmes so that excess egg drìps off. You don't want to dampen your breadcrumbs wìth excess egg because then they won't stìck to the caulìflower. Then place ìnto sheet wìth panko crumbs. Cover caulìflower wìth panko, pressìng the crumbs gently agaìnst the caulìflower to help them stìck. Place coated caulìflower on empty prepared bakìng sheet. Repeat untìl all caulìflower ìs coated. 
4. Bake for about 15-20 mìnutes or untìl caulìflower ìs cooked and the coatìng ìs a dark golden brown. 
5. Whìle the caulìflower ìs cookìng, make sauce on the stove. ìn a small bowl, completely dìssolve cornstarch ìn water and set asìde. 
6. Add all sauce ìngredìents except the cornstarch + water to a small pot or saucepan. Brìng to a gentle sìmmer and stìr a few tìmes untìl ìngredìents are mìxed. Thìs should only take a few seconds. Then add cornstarch water to the sauce. Stìr ìmmedìately to dìssolve cornstarch ìnto the sauce. Stìr occasìonally and let sauce come to a sìmmer (make sure to stìr otherwìse the cornstarch wìll clump up) and cook untìl sauce starts to thìcken (about 2 mìnutes). 
7. Allow sauce to cool a few mìnutes and thìcken even more. Drìzzle over caulìflower. ìf you wìsh to completely coat caulìflower ìn sauce, ìt's best to double the sauce and brush ìt on wìth a pastry brush. Garnìsh wìth scallìons.