Love & Lemons Cooking Club – November!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our November challenge today with our mashed potatoes recipe, and I hope you’ll join in the fun. Here’s how it works:

The Prize: A $100 Whole Foods Gift Card!

At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card. 

In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.

As soon as November arrives, I start thinking about Thanksgiving. Anyone else?

I change up my menu a little every year, but one dish is always on it: mashed potatoes. My husband Jack can’t get enough of them!

I started making this NEW recipe last year, and it’s quickly become our go-to. I think you’ll love it too, so it’s this month’s cooking club recipe! Make it for the holiday itself, for a Friendsgiving earlier in the month, or for any November dinner.

A few quick tips:

• The best potatoes to use are russets or Yukon Golds. A mix of the two is also great!
• You can make these ahead and store them in the fridge for up to 3 days. Reheat in the microwave or a 350°F oven.
• Make them vegan by using vegan butter and your favorite non-dairy milk.
• Jack devours these potatoes with what he lovingly calls “butter lake” on top, but I prefer them with mushroom gravy. Load up yours however you like!

Last Month’s Recipe

Last month, we made these chocolate chip cookies. 143 of you commented on the post, so we’ll be donating that amount to No Kid Hungry. Thanks for joining in!

One of my favorite things about this recipe is that it calls for melted butter instead of softened (I ALWAYS forget to set out butter to soften before baking). So many of you commented that it was your first time making chocolate chip cookies with melted butter:

• From Brandon: “Amazingly simple yet delicious chocolate chip cookie recipe! Very simple to follow. Love the melted butter ingredient. The sweet & salty flavor is perfection.”
• From Rachel: “I admit I was skeptical about using melted butter but with refrigeration it did work and not spread out while baking. I love that I don’t have to think ahead to set out the butter to soften and I can make it in the morning and bake it for dessert for dinner after work.”

I’m so glad you loved this shortcut, and I hope you’ll come back to the recipe! Here are some of your cookies:

And congrats to Angie, our winner!

To Recap

Enter the November Cooking Club Challenge by…

1. Making my mashed potatoes sometime in November.
2. Leaving a comment on the mashed potatoes blog post by November 30.
3. Sending a picture of the potatoes to cookingclub@loveandlemons.com for a bonus entry.
4. And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!