I’ll just let that sink in for a minute. WHISKEY. CARAMEL. AFFOGATO. It’s a drink that’s like a dessert all in one awesome glass. You’ll need a straw and a spoon to have your bases covered, best to be prepared. I mean if you didn’t have a straw you could just tip the glass and drink it so no worries if you’re all out of straws when it comes time. I mean we gotta do what we gotta do. Affogato in Italian means drowned. You will be drowning alright, in deliciousness that is.
I’m always amazed that three simple ingredients combine to make the deliciousness that is homemade pasta. That’s it y’all. Three simple ingredients. Flour, eggs and salt. That’s literally all you need. When I do make homemade pasta, it’s usually on the weekends when I have a little more time on my hands, when the fast paced week is behind me and I can actually enjoy the process. It’s therapeutic to me (cheapest therapy around, yep).
For those of you who’ve been hanging around our little corner of the interwebs and especially for those of you who know me IRL (in real life y’all) KNOW without a shadow of a doubt I have zero to little willpower when it comes to dessert. It’s like kryptonite for me. I’m weak. It’s a big reason I work out (and by big I mean it’s the only reason), so I can EAT all the deliciousness that is dessert, and okay carbs too, but we’re talking dessert today.
Tiramisu is my dessert kryptonite. I seriously can NOT say no to this dessert. Ever. I curse my sweet tooth. But it is, what it is, so I don’t fight it. I just give in and then exercise. Pretty much the story of my life. Which is okay, unless I eat the entire pan. Which is why I typically like to make this pick me up dessert in individual portions. It helps keep my lack of willpower in check, aka not eating the entire pan when no one is around. But sometimes there might not be time to individually layer jars (because let’s be honest that does add to prep time) in walks your square pan.
I am an all in kind of girl. Once I make up my mind to do something (now this could take me a while mind you) I’m GOING to do it. This year I decided it was time to move from the back of a motorcycle to piloting my own. I decided on a Saturday, bought my bike that day, got my permit on Monday and learned to drive her (I’m fully licensed and endorsed now, because safety first y’all). That was 7 months ago and I haven’t looked back since. I’m on her every chance I get. I’m only wondering why in the world it took me so long to go for it. Why wait, do that thing that you’ve been contemplating. Not quite ready to take a big plunge? Well how about a small plunge? Eat that bowl of carb loaded deliciousness you’ve been wanting, grab your big girl (boy) spoon and dive in! You can always work it off later.
Holiday dinners call for us to bring out the fancy schmancy. From the dishes to the glasses, to the beautiful table-scape we put together and of course the menu. It’s not really time for meatloaf if you know what I mean (I love meatloaf, but we’re stepping things up y’all). We need a hero dish and that my friends is a beef roast. When you have a nice piece of beautiful beef there isn’t much you need to do it. Besides devouring it when it’s roasted to perfection. A simple seasoning is really all you need. Trust me.
Power tools are sexy, am I right? Who doesn’t want to get down and dirty with a little DIY project? Pinterest pretty much gives me all the confidence I need to get a project done ; ) How hard can it be (my motto, I won’t tell you how many times that gets me in trouble LOL). Part of doing it yourself, requires you start with the right tools. Which is pretty much a given in any case. I mean, I can’t cook with a butter knife can I? Nope, you need a good quality knife. Think of it as an investment. Quality over quantity. I really do believe that. Rockwell Tools are just that. They’re quality tools that will help you tackle all those DIY projects and they definitely rock.
I’ve got a thing for cookies. Okay, let’s be honest, I have a thing for sweets in general but cookies, they’re small and don’t make me feel bad about eating them. Unless I eat a dozen then I feel bad. Not while I’m doing it mind you, only after when my pants are tight. That’s when I feel bad and am required to get back on the treadmill so said pants fit again. It’s a wicked cycle but one I’m willing to endure because sweet tooth. I’m surprised that I don’t have cavities, perhaps it’s my incessant need to brush my teeth. Who knows.
Risotto is simply sexy food people. There’s something therapeutic for me about the stirring required to get that creamy dreamy consistency that risotto is famous for. I don’t make it often because I ALWAYS want to eat the entire pot myself. It could be an entire meal for me, and okay honestly it has, back to that whole not making it often thing. When I do make it I like to double the recipe because you know the only thing better than Risotto? Leftover Risotto that you turn into ARANCINI. Seriously, fried risotto balls. That right there is worth all the stirring. You know what else is sexy? This Lagostina Risotto Pot that I used to make this Roasted Butternut Squash Risotto. Yep
I have a confession. I love OREO cookies. Like REALLY love them. Preferably Double Stuff, because double the stuff, duh. Have ever since I was a kid, and now, well I’m just a big kid so it still works for me. The only thing better than eating a regular OREO to me is eating an OREO cookie ball. Yep. Do you want to know how hard these cookie balls are to make? If you can smash up OREO cookies, mix in a little softened cream cheese and use a fork, you’ve got this! You’ll be the hostess with the mostest (or host with the most) if you prepare a batch of these to serve up for your friends and family over the holidays, OR better yet, give them as gifts. Who doesn’t love an edible gift, am I right?
Tis’ the season! Have you started thinking about all the holiday treats you’ll be making? I’m all about EASY when it comes to holiday treats. While I will be baking some of said treats, it’s really kind of unavoidable if you’re making cookies and such ; ) I’ll be all about the no bake varieties. When I see the words NO BAKE I perk right up. It’s just the way it is (well unless someone else is baking it for me, then cake, bring me cake 😉 December is already a BUSY month. No need to make it any harder on yourself right?
I have a confession to make. I’m obsessed with keeping my phone charged. Like the simple thought of the battery running out kind of invokes a min0r panic attack. I have a Mophie case on my phone at all times (which has a full back up battery available) and when I travel I also carry a small portable power charger with 4 additional charges. Told you. I like to be prepared and all that jazz. Naturally when I heard about BioLite products I knew they would be right up my alley! I’ll tell you why!
Bourbon. Ginger. Pecan. Pie. I’ll let that sink in for a hot minute. Anytime I can throw a drink into my desserts I’m all for it! Tis THE dessert season and I, just like everyone else, will be baking and whipping up a storm of treats. Although, I’m still not sure who came up with the idea to make all the sweet, delicious, irresistible things during party season where we’re expected to wear cute little party dresses. Must have been a guy who decided on that, or seriously skinny people. Both good contenders. That’s my story and I’m sticking to it.
If pumpkin pie and cheesecake went on a hot date, fell deeply deliciously madly in love and eventually had a baby they would name her Pumpkin Cheesecake Bars. How can that combination of deliciousness be a bad thing? It’s not. Not at all. It’s a very very good thing. One that I think you’re going to love. I didn’t even mention yet that it’s topped with pecans and a liberal dousing of whiskey caramel sauce. I know, you really didn’t need more motivation to make these but that should seal the deal.
Not all baked bries are sweet y’all. If you’ve never had a savory baked brie you’re in for a treat. This one is SENSATIONAL, if I do say so myself. I’ve made it no less than 4 times already this week. That should give you some idea of how obsessed I am with this recipe. I think it’s the perfect holiday appetizer for anything from Thanksgiving to New Years Eve or who am I kidding, just because you want some melty cheese goodness topped with a smattering of crispy mushrooms for lunch, brunch, dinner or snack time. Research people, the things I do for y’all.
Disclaimer: This post is sponsored by Toyota. Opinions are my own.
I recently was given the opportunity to take a brand new (as in only 6 miles on the odometer new) 2016 Toyota Camry on a road trip. I am a road warrior and don’t mind road tripping at all (I mean there’s so much more leg room in a car these days vs. an airplane, yeah?) so this was right up my alley. And because sometimes it’s fun to be a tourist in your own state I selected Asheville, North Carolina and The Blue Ridge Parkway as the destination in hopes to catch some of those gorgeous leaves turning a rainbow of colors. I’ve visited the area and cruised the Blue Ridge Parkway many times in the past, but there’s always something seemingly new and even more beautiful to see with each visit. This one was no exception.
We’re down to a week before Thanksgiving. I’m not sure where this year has gone. It’s Thanksgiving y’all. Insert slight panic attack. I’d like to re-wind to spring but we all know that can’t happen. SO I guess I’ll get myself pulled together and start prepping for Thanksgiving. We all know that the Turkey is the main man of the big bust your pants open day but I’m all about that stuffing y’all. True story. Carbs have my heart. Always will so I’m sharing a super simple but flavorful stuffing recipe as part of REAL® SEAL’s Virtual Thanksgiving Dinner Party. Each day this week a blogger will showcase a different course to this dinner party. Today it’s my day. I’m putting on my oven mitts, and pulling this Sausage, Apple and Herb Stuffing out of the oven.
Thanksgiving is in two weeks. TWO weeks. Is anyone freaking out about it yet? No? Just me? Tell me I’m not the only one. Let’s be honest, there’s a lot of pressure we put on ourselves when it comes to Thanksgiving. So many side dishes. So little time. So many pies and rolls (and the rolls that will come after from eating all said desserts). And then there’s the main event. The bird. Que the dramatic stress inducing music. If you’ve never cooked a full turkey that can be a potentially a daunting task. Although, not difficult, it is incredibly time consuming. Especially if you brine it beforehand.
I was recently introduced to Pumpkin Butter at a local coffee house and I might have embarrassed myself just a little (okay a lot, I’m going to be honest) over licking the small container clean. It was GOOD. Really really good. Up until now I was all about the apple butter, I still love it, but it’s not a distant second. Bring on the pumpkin, princess, and biscuits. Lots of biscuits. Besides just eating it with a spoon (which is totally acceptable by the way) I think the best way is on fresh, hot, homemade biscuits. I could be wrong, so I’ll continue to do the research for y’all. Because I’m a giver at heart. Truth. I love y’all.
This might be my new favorite cookie of all time. That’s saying something. Chocolate chips are by far my go to cookie, they’re a no fail classic that everyone who’s anyone loves (I’m sorry we just can’t be friends if you don’t like them, or maybe we can and I can have your share. That works too). Whiskey is also my go to drink so I’m not sure why I didn’t think to put them together before. It actually took a conversation with a fellow whiskey lover to put the idea in my head. Boom. Hot Shot Brown Butter Whiskey Chocolate Chip Cookies were happening. I went and whipped up test batch one within 15 minutes of that idea.