Perhaps it is the holiday season or the chill weather - it could possibly be my budgeting or extra time in the evenings since I run in the mornings now. Whatever the cause, there is no denying it, I am in a full throttle cooking and baking spree. Here's what has been stirring up in my kitchen lately:

Lentil Soup. I followed this recipe and listened to the comments in regards to doubling the spices and using chicken broth instead of water.

Soft Almond Cookies. I used these instructions and didn't change a thing.

Mini Pumpkin Pies. I used this recipe for the crust, and this for the pie filling.

Skinny Spaghetti Squash. This is going to be a new go-to dish for me. I had thirds! Recipe here.

Persimmon & Avocado Salad. A colorful palate pleaser. 

Irish Cream Bundt Cake. I brought this to work and it was devoured. People told me it was one of the tastiest treats I've made! It sure was one of the easiest too. Recipe here.

Curried Cashew, Pear & Grape Salad. I don't think I need to say much more. I followed this recipe, but I would half the cayenne pepper amount (even if you do like spice).

Chicken Tortilla Soup. This is a winner as far as soup goes. The boy made this one and combined a few recipes together.

Stuffed Mushrooms. I used this recipe. I would suggest adding breadcrumbs to the mixture, and putting less filling in each mushroom (it's rich and creamy; a little goes a long way).

Bruschetta. Everyone should have a good bruschetta recipe on hand. This is the one I used, although I doubled the liquid mixture.

Shortbread Cookies. Melt-in-your-mouth buttery goodness. Look here for directions.

Ham and Potato Soup. Absolutely perfect for this chilly fall weather. Find the recipe here.