These cookie bars couldn’t be easier. Almond flour and oats team up with flour in a cinnamon-laced streusel, which does double-duty as the topping and base for these bars, sandwiching an intense raspberry filling.

The topping and base ingredients are made together -- quickly blitzed in a food processor and then divided for assembly, with a handful of chopped almonds added to the topping for good measure. The combination of fresh raspberries and raspberry preserves creates a bright filling that is sweet and fruity but not overly cloying.

The almond flour and oats add a hint of heft to this sweet treat, nudging the bars into the almost-good-for-you department -- but who are we kidding? Whether you call them indulgent or healthy-ish, be sure to make them. They will be a great addition to any lunchbox or holiday cookie list and are guaranteed to be a hit.

Raspberry-Almond Streusel Bars

Active time: 25 minutes

Total time: 45 minutes

Yield: makes 16 (2-inch) square bars

Crust and Topping:

1 cup almond flour (meal)

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/2 cup dark brown sugar

1/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup chilled unsalted butter, cut into 1/2-inch cubes

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 cup sliced or slivered almonds, coarsely chopped

Filling:

1/2 cup raspberry preserves

6 ounces fresh raspberries

1 tablespoon raspberry liqueur, such as Chambord (optional)

Heat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. Line the bottom with parchment, leaving a 1-inch overhang on two opposite sides. Butter the parchment.

Combine the almond meal, flour, oats, brown sugar, sugar, cinnamon and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl; add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.

Place the preserves, raspberries and liqueur (if using) in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling.

Bake until the filling is bubbly and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.

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I won’t lie. It takes a little work to assemble these potato bites, but I promise you they are well worth it. The holidays are quickly approaching, and with that comes the need for fun, tasty finger food for festive entertaining. Look no further than these twice-baked potato poppers. They are a crowd-pleasing appetizer you can serve at a Halloween party, while watching the big football game or at a fireside cocktail gathering. And, yes, while they are time-consuming to assemble, they can easily be prepared well in advance of serving and then popped into the oven at the last minute. So go on, roll up your sleeves and make a double batch -- because these cheesy potato poppers are guaranteed to be a hit.

Cheddar and Horseradish Potato Poppers

Active time: 45 minutes

Total time: 1 hour and 45 minutes

Yield: makes 20 poppers

20 round small potatoes, 1 to 1 1/4 inch in diameter

1 tablespoon olive oil

1 1/2 teaspoons salt, divided

1/4 cup sour cream or whole milk Greek yogurt

1/4 cup (packed) finely grated sharp cheddar cheese

2 tablespoons unsalted butter, softened

2 tablespoons (packed) finely grated fresh horseradish

1 large garlic clove, minced

1/2 teaspoon freshly ground black pepper

1/4 cup (packed) finely grated parmesan cheese

Fresh thyme leaves, for garnish

Heat the oven to 400 degrees.

Trim the potatoes: Slice a small tip off of each potato to create a flat bottom for the potatoes to stand without rolling or tilting. Slice about 1/4 off of the tops and discard the tops. Place the potatoes in a medium bowl with the oil and 1/2 teaspoon salt and toss to coat. Arrange on a parchment-lined baking sheet, top-side down. Bake until tender, about 30 minutes. Remove and set aside until cool to the touch.

Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, sour cream, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt and the pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing.

Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

Heat the oven to 350 degrees. Top each potato with a generous pinch of parmesan cheese. Transfer to the oven and bake until the potatoes are hot and the cheese is melted, about 20 minutes. Serve warm, garnished with fresh thyme.

CAPTIONS AND CREDITS

October brings fall, football and crisp weather, which, in my book, invites a large pot of chili to slowly simmer on the stove, filling the kitchen with the heady scent of browned meat, tomato and spice on a blustery afternoon.

Now, there are many versions of chili, and I am hardly a purist. Generally speaking, a good chili includes meat, beans, chili peppers, onions and tomatoes, and, in my opinion, it should be thick and packed with goodies. From there, the variations and tweaks are up to you. Not a meat eater? No problem -- just double up on the beans. Want more substance? Add a hearty grain to thicken. Not too keen on heat? Tinker with the chilies, opting for more sweet than hot.

This is a chili template I use when I crave a spicy, hefty stew. The common denominator is the plum tomato stock amplified with a generous amount of Southwestern spice and chili heat and fortified with stout or beer. I’ll change the meat and occasionally add a grain such as barley for extra oomph. The beef chuck can be switched to pork, turkey or chicken -- or entirely omitted for a vegetarian version with an extra helping of beans. In this recipe, I added barley for texture and extra nutrients. Other grains such as farro or wheat berries can be substituted as well.

Beef and Guinness Chili With Black Beans and Barley

Active time: 1 hour

Total time: 1 hour

Yield: Makes 4 to 6 servings

2 tablespoons olive oil, divided

1 1/2 pounds beef chuck, cut into 3/4-inch chunks

Salt and freshly ground black pepper to taste, plus 1 teaspoon salt during cooking

1 medium yellow onion, chopped

1 large poblano pepper, seeded and diced

1 large red bell pepper, seeded and diced

3 garlic cloves, minced

2 chilies in adobo, finely chopped with juices

2 teaspoons ancho chili powder

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 (28-ounce) can Italian plum tomatoes with juice

8 ounces stout beer, such as Guinness

1/4 cup tomato paste

2 bay leaves

2 tablespoons brown sugar

1 cup pre-cooked black beans, or 1 (15-ounce) can black beans, drained and rinsed

1/2 cup pre-cooked barley (optional)

Garnishes: Sliced jalapeno pepper, cilantro leaves, crumbled cotija cheese, chopped red onion

Heat 1 tablespoon oil in a large Dutch oven over medium-high. Season the beef with salt and pepper. Add to the pot in batches and brown on all sides, 6 to 8 minutes. Transfer to a plate.

Add 1 tablespoon oil to the same pot. Add the onion and saute over medium heat until softened without coloring, about 3 minutes. Add the peppers and saute until brightened in color, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chilies, the chili powder, cumin and paprika and cook, stirring, for 1 minute.

Return the beef to the pot and add the tomatoes, stout, tomato paste, bay leaves, brown sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes, stirring occasionally. Taste for seasoning and add more sugar or salt if desired. Stir in the black beans and barley and continue to simmer for 10 more minutes.

Ladle the chili into serving bowls. Serve with the garnishes for sprinkling.

CAPTIONS AND CREDITS