One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?

I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?

For the Recipe, click here:

Spiced Brussels Sprouts with Pecans and Cranberries

Ok, possibly I spoke too soon. It’s harder than I thought to stay away from Busy As a Brie! Of course, I have been in the kitchen, and I will admit, it’s nice sometimes to just cook by feel and not worry about writing down measurements, but I just made this batch of Pecan Sandies and as I was savoring my second one, I started to feel like I was cheating on you. They were so tasty that not posting the recipe would have made me feel just as guilty as eating the entire batch myself.

So maybe I will just stick to once a week until Ivan and my long overdue wedding extravaganza is over! That way, we both win. Now get on these cookies. I bet you have all the ingredients sitting in your pantry.

For the Recipe, click here:

Pecan Sandies