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.
Don’t adjust your monitors. It’s really still me. I know you’re used to all kinds of WHITE based photography here (which I still love) but we’re shaking things up and taking a walk on the dark side of photography today ; ) Have you ever tried brick cheese? If you’re not familiar with brick cheese, the flavor can be described as mild, sweet and nutty when young. Aged brick develops a more pungent and tangy flavor of washed-rind cheeses. Both young and aged brick cheeses complement rich, savory flavors – making it the perfect finger food pairing for Oktoberfest-style menu items like: pretzels with mustard (is there any other way?), sauerkraut and beer brats (again, is there any other way?) and on this aca-awesome crostini.
I’m not a morning person. It’s quite possibly the understatement of the decade. I really am NOT. At all. If I could get away with not talking to anyone until say oh after 10 a.m. I would. Sadly that’s not how things work. Thank goodness for cappuccino which makes me tolerable. Once that’s into my system I’m all unicorns and glitter. Well not really, maybe just glitter. Not being a morning person means that I like to have a quick option(s) for breakfast. IF I can make said breakfast the night before, even better.
Because clearly just drinking COFFEE isn’t enough for me, I need to use it when decorating too ; ) While I’m no Martha Stewart, I do like to jazz up my tablescapes (btw when did that become a word and a thing) for special dinners and especially during the holidays. I like to go the natural route with my table decorations. Incorporating things (like ingredients for instance) that I’m using in the meal and because I like to keep it budget friendly I try to use things I already have on hand. I ALWAYS have COFFEE. Just not decaf, ever, because honestly I just don’t see the purpose. Sorry y’all.
Did you know that October is Healthy Pasta Month. It is! Pretty much erry month is pasta month around our house, not going to lie. Dreamfields has gathered up a fantastic group of bloggers and have put together an ENTIRE month of pasta-rific recipes to share with Y’ALL! Guess whose day is TODAY? Mine, y’all are so sharp. We decided on a super easy STOVE TOP creamy spinach and mushroom twirler that I think you’re going to love as much as we did. It comes together in less than 30 minutes making it perfect for busy weeknights. Or just because you want some spaghetti. Because. Spaghetti.
See it wiggle, see it jiggle. Sorry now the song is stuck in your head too. It’s most definitely in mine. There are worse things I suppose. Anytime I think about gelatin molds I think of my Grandma. She always prepared a festive mold for just about erry holiday you can think of. Think layers upon layers of elaborate molds. I was always fascinated by them. It almost seemed ashamed to dive into them and mess them up. I said almost, because you know I totally dived in.
I think I may have mentioned a time or two before around my little corner of the world wide web here that I am indeed a whiskey girl. I made really good friends with Jim and Jack in college. I tried really hard to be a beer girl but it never stuck. Okay okay I really didn’t try all that hard, I could never get past the first few sips. I am a beer quitter. There I said it. Who knows, maybe one day a beer will come along and knock me off my feet but until then gimme a whiskey.
I’m going to go ahead and admit that Ramen Noodles were a staple of my college diet, and when I say staple I mean I ate it MULTIPLE times a week. What can I say besides I was a poor college student and they were dirt cheap (still are) and filled me up. These days I still love Ramen Noodles but I gussy them up before grabbing my chop sticks. I still buy the cheap-o deluxe noodles, you know the ones that you can actually buy by the case at the big box stores, or you can even pick up at the dollar store for 5 packs for $1. Those. You know the ones.
I’m just going to put it out there, we eat a lot of chicken. A LOT. Variety is key when you eat a lot of one particular thing. Right? I mean if I ate the same chicken dish erry night I’m pretty dang sure I’d get tired of it on oh say the fourth or fifth night guaranteed. I’d probably even start contemplating vegetarianism. Just until I came up with a new way to eat chicken, let’s be honest. While vegetarianism is awesome for some, it just isn’t for me. Just like you shouldn’t sign me up for cardio.
Are you a fan of dessert? Are you shaking your head or saying duh right now? I know I am. Well if you’ve got a sickly sweet tooth like me, I think you’re going to like The Dessert Inspired flavors line of yogurt from Muller. It features creamy, signature Müller yogurt on top of a layer of fruit or caramel and are served with delicious crunchy goodies on the side. Sounds good yeah? They’re not just a pretty tasty face either. Oh no, the new yogurts also provide a good source of protein and calcium. What to know what else? Want to know what they DON’T contain … NO high fructose corn syrup (HFCS), no artificial sweeteners, flavors or preservatives. Their yogurt is even made with milk from cows that are not treated with hormones like rBST. Booyah.