Paul Antico ~ Wendy’s is make a big splash this week in the restaurant community. Following a loss of market share in the fast-food space, they’ve decided to revamp their burgers (which hadn’t changed since they were introduced in 1969!). The result? New Dave’s Hot ‘N Juicy burgers.

Another result? Buttered hamburger buns! This is obviously a significant concern for the dairy allergy community and one that has gotten a lot of buzz and attention, though there seemed to be a lack of clarity around the issue. Personally, I also found Wendy’s news releases and website to be quite confusing when trying to determine what was no longer safe and what might still be safe for those with dairy allergies.

So we went to the source ...

Alisa Fleming ~ While I already miss the warm temperatures of summer, I'm very eager to dive into the flavors of fall. Today's recipe is a flashback to Thanksgiving. It is a dish that I've happily served to family on several occasions, but also one that my husband and I enjoy with everyday meals, particularly during this time of year.

Though many would call this dish "roasted" sweet potatoes, I reserve that term for veggies cooked at loftier temperatures, usually 400ºF or higher. These are prepared liked roasted vegetables, but I bake them at slightly lower temperature, 375ºF, to keep the garlic from browning too much. I use two baking dishes for this somewhat large batch (I love having leftovers as these are delicious cold!), so that the potatoes are spread out nicely in a single layer. Without room to breathe, they tend to steam and stay moist rather than browning around the edges.

Of course, feel free to mix the herbs and seasonings up to taste!

Alisa Fleming ~ Over the summer, I reviewed a new seasonal cookbook, The Blooming Platter. As summer gives way to fall, I find myself peaking inside this creative collection of recipes once again, looking for something that offers the warmth and depth of flavor that I love this time of year. After just a few minutes, I found what I was looking for, muffins infused with apple, and topped with a walnut-oat streusel. The author, Betsy DiJulio, calls them "Farmstand" Muffins, I call them the perfect autumn comfort food.

I love using Gala apples in recipes like these; they have a nice natural sweetness (so I can get away with less sugar), hold up very well in baking, and my local grocery stores typically carry the organic variety. Apples have repeatedly made the Enironmental Working Group's Top Pesticide List (this year they are actually #1!), so I recommend buying organic or spray-free apples whenever possible.

If you prefer a sweet-tart muffin, good 'old Granny Smith Apples will go nicely in this recipe. For a modern twist, seek out Jonagold or Jonathon apples; they are sweet-tart, but not as puckering as Granny Smiths. Again, try to stick with pesticide-free apples, no matter the type. Now, with an apple in hand, enjoy this recipe ...

A couple of months ago I reviewed two types of Rudi's Whole Grain English Muffins and their Spelt Tortillas. That further solidified my love for this company. I've actually purchased their bread products for a couple of years now, on days when I just don't feel like baking. Which is why I am excited to share with you a quick post full of fun Rudi's Bakery stuff!

Frist up, the coupons. Click through the following to get:

A Coupon for $1 Off Any Rudi's Organic Bread (vegan).

A Coupon for $1 Off Any Rudi's Gluten-Free Bread (gluten-free and dairy-free).

Next up, is a giveaway! Head over to my Rudi's Bakery Giveaway Post on Alisa Cooks, for a chance to win free bread and sandwich boxes from Rudi's. And finally ...