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 October challenge today with our chocolate chip cookie recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is October 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com. (Heads up: this is a NEW email address!)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
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.
This month’s recipe is these NEW chocolate chip cookies! If you haven’t tried this recipe yet, I think you’re going to love it. The cookies are soft, chewy, and—of course—packed with melty, gooey chocolate chips. Tip: Sprinkle them with flaky sea salt to make the chocolate flavor pop!
This recipe is a fun baking project for a fall afternoon. Ollie and I had a great time making it together a few weekends ago! I froze part of that batch, and I’ve loved having the cookies on hand to enjoy with an afternoon coffee or tea. Nothing beats a hot beverage + a sweet treat on a crisp fall day. 😊
For a vegan option, make my vegan chocolate chip cookies. They’re equally easy and delicious. You can’t go wrong!
Last Month’s Recipe
Last month’s recipe was my corn chowder. 166 of you commented on the post, so we’ll be donating that amount to No Kid Hungry. Thanks for joining in!
I loved hearing how many of you enjoyed the cashew option in this recipe.
- Susan commented, “What a hearty chowder recipe! This is the first hot soup of the season (loved the cold Gazpacho soup this past summer!) that I’ve made, and we LOVED it! It was amazing how the cashews made such a creamy addition!”
- Taylor wrote, “Love the combination of hearty potatoes and sweet corn. And the creaminess from the cashews was amazing – my husband was so surprised there wasn’t any cream in it!”
- And Audrey commented, “Made this last night. My family LOVED it!! I made the version with the cashews. Was so good! Everyone wants it again next week!”
I’m so glad it was a hit! Here are some of your photos:
And congrats to our winner, Shannon!
To Recap
Enter the October Cooking Club Challenge by…
- Making my chocolate chip cookies or vegan chocolate chip cookies sometime in October.
- Leaving a comment on the chocolate chip cookies blog post by October 31.
- Sending a picture of the cookies to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
