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.
Disclaimer: I have received information, product and materials from Breyers, as part of the Mom It Forward Blogger Network. The opinions stated are my own. This is a sponsored post.
I have to admit while I consume copious amounts of gelato during the summer months, I eat it all the year long. I mean it’s creamy and dreamy so there’s really no reason to limit it’s consumption to the warm weather months yeah? It’s the perfect afternoon pick me up or the ending (or beginning, what you haven’t ever dessert first?) to any meal. Especially an impromptu meal where you haven’t had time to prepare anything.
Sometimes a girl just needs a getaway. Last month Susan and I decided to take a spontaneous carb filled mid week mini getaway to the Carolina coast. We had no specific destination in mind other than the coast. Spontaneity. It’s a good thing. Well unless we didn’t find a room then it wouldn’t have been a good thing as we would have been sleeping in the car (there are worse things). We started towards Wilmington where we stopped for lunch and something sweet. Well a whole lot of sweet.
Last month we packed up the bikes and traveled to Frisco North Carolina in The Outer Banks (OBX) to camp by the sea. Those of you who know me know I’m NOT a camper. I was only convinced to go camping because A. The campground was located at the ocean (specifically The Outer Banks which I adore), B. There would be a cabin with air conditioning and electricity. I would still be roughing it as the cabins didn’t have any running water, read NO bathroom, which I didn’t find out until after the reservations were made, ehem.
This weekend we’re packing up the bikes and heading back to VIR to experience the Biscuitville 125 NASCAR K&N Pro Series. I’m getting to be quite the regular at VIR. Pretty soon they might even start recognizing my sparkly helmet and motorcycle at the entrance gates ; ) The past two events we’ve been to have been insanely fun for our whole family. We’re equally excited to see the next generation of NASCAR stars shift and drift around the track this weekend.
Earlier this year, Susan and I traveled just outside of Houston Texas to book a new location for our food conference MIXED. We visited The Woodlands Resort & Conference Center last year and loved it so much that we knew it would be a great location for our conference, we just needed to iron out the details. What better way than to do that with a little girls trip that included a side stop at The Houston Rodeo (you know I love those boys, boots, buckles and bulls). If you follow us on Instagram you saw all the amazing FOOD and fun we had, and we didn’t even get into any trouble. Nope. Not us.
Despite being named after the beautiful Italian city of Florence, these cookies (sometimes referred to as biscuits) did not originate from Italy. We can thank the French for these lovely wafer thin delights that I can’t stop eating. Honest Cooking has a wonderful history lesson on these beauties if you’re into that such thing. I happen to be into almonds and cookies so I’m into them for those very important reasons, but I’ll thank the French and the city of Florence both just to be on the safe side.
I’m going to go ahead and tell you straight away that I am OBSESSED with this pasta dish. It’s pretty much brilliance on a plate. I wish I could take credit for it but it’s not mine, it’s from the ridiculously gorgeous and talented Nigella Lawson. When I saw this particular recipe floating around online I was intrigued immediately. There was no book marking it for later, I made it RIGHT THEN. It’s super simple to prepare and the flavor factor is off the charts. Even the most novice of cooks could make this so is there absolutely no excuses for anyone regardless of their cooking level not to try this. Well unless you’re allergic to a particular ingredient in here and then well it’s okay to take a pass.
Back in May I had the opportunity to visit VIR (Virginia International Raceway) for the first time to see the Motorcycle Road Racing Series. It was an amazing experience and I’m thrilled to get the opportunity to return next weekend as VIRginia International Raceway Prepares for Season’s Biggest, Fastest Race Welcoming Back The TUDOR United SportsCar Championship Aug. 21-23!