Happy Hump Day! I hope everyone has had a great week thus far. Either way, there’s no better way to get over that mid-week slump than to enjoy a refreshing cocktail. Am I right, or am I right? And what better way than to use up the last peaches before they go out of season! Lord knows I already have plenty of apples taking over my kitchen.
Happy Thursday, ya’ll! I got quite a few requests for this recipe from the birthday party post I made a few weeks back, so I thought I’d make a little blog post on it today. Whether you have a little boy that would love these or you just like cinnamon and sugar, sugar cookies, this recipe is so easy and SO good. It’s actually a recipe I use quite often during Christmas time, so you may see them again in the near future. Just skip the dino footprints for Santa 😉
Happy Wednesday, ya’ll. I can’t believe it’s already mid-week. How was everyones weekend? It was a pretty lazy one over here, which honestly, I’m too not mad about. The past week had been crazy busy so it was nice to take a step back and chill. Another bonus of that was taking the time to flip through my old pastry binder to spark some ideas on what to bake this week. Yes, I do in fact have an entire binder full of dessert recipes. It’s pretty awesome. Although flipped through hundreds, this coconut bread recipe stuck out to me straight from the beginning. And once I had it in my mind, it was already in the making. Now, I used to make this weekly as a pastry chef and everyone loved it. But I wanted to take it a step further and add something to it. Winter/early spring gets a lot of slack for not be a very “fresh” season for produce, but what a lot of people don’t know is that it’s ‘prime time’ for citrus. Which, of course, led me to these beautiful blood oranges.
Happy Easter Eve, Friends! I have a very short and sweet post today, so I’ll get straight to the point. I was at Target today thinking about how Easter just wasn’t on my radar this year, and I didn’t make or prepare anything for it (yikes). I’ve been so busy with other things that, it completely slipped my mind. So, while roaming around I came up with the idea of a dessert board, but with “already made” treats. A dessert board sure to impress, even at the last minute.
Happy Sunday ya’ll! It’s been awhile since I’ve posted but I’m back in full force and coming in with something SUPER delicious just in time for a (super late) Valentines Day! That is if you’re in the 10% of the world that’s celebrating late like we are ;). Honestly, we aren’t even celebrating until tomorrow because that’s when we were able to get away, just Christian and I🙈. But, I couldn’t wait any longer to post since the majority of you all have already celebrated. I mean, it doesn’t actually have to be Valentines Day to eat some bomb a** brownies, right? You want to know the best part about it? These brownies are only 6 ingredients. Yep, only 6. It’s a total game changer. Plus, I used box brownies, which are the best kind of brownies. Try and fight me about it. I’ll win.
Happy Thanksgiving everyone! What did you guys have on your menu today? This year our Thanksgiving gathering was fairly small so we eliminated a few dishes off of our typical holiday menu (mostly casseroles and pies), and although that was a little bittersweet, I added a new item today. Pumpkin Cheesecake with Maple Whipped Cream. Typically my grandma makes a pumpkin pie every year, but with the number so low and her health declining, I decided to take over and make something a little bit different. Since I have been making this pumpkin cheesecake for a few years now, and it has always been a friend favorite, it seemed like the obvious choice. This pumpkin cheesecake is basically a cross between a pumpkin pie and a New York style cheesecake, and what’s not to love about that? It’s the best of both worlds. And honestly, it’s better than pumpkin pie in my opinion. (No on tell my grandma I said that 🙈 ) The crust is buttery yet crisp with graham crackers, while the inside is creamy and perfectly flavored with real pumpkin and fall spices. It’s beyond delicious.
Thanksgiving is in TWO days ya’ll. Someone please explain to me how this is even possible. 2020 has seemed to be the longest year ever but in other ways, also the shortest. Like, I feel as though just yesterday was the beginning of this pandemic and worldwide shutdown, and now it’s almost December? But on the other hand, I have a full blown toddler that will be turning two in a few months? What the actual f*ck. Time is weird this year. Speaking of time on an entirely different level, does anyone else struggle with what to eat for breakfast on the holidays? My family eats at 1:30 in the afternoon, so not quite lunch but not yet dinner either. That means breakfast is always a weird topic. Do I starve to death until 1pm or do I somehow overeat and become miserable? If this sounds like you, fear not, I’ve got you covered. I think I finally found my solution whether you’re looking for an easy grab and go, a delicious side to your bacon and eggs, or just simply trying to load up on sugar before a long day with your relatives. Cinnamon Sugar Donut Muffins.
Happy Monday ya’ll. It’s been quite the dreary overcast day here so I’ve taken full advantage of it and spent my entire day inside baking. There is also a winter storm on the way so what better way to snuggle up with some hot cocoa and eat some sweets, am I right? If we’re being honest, I really don’t like winter, Like at all, but I’ll definitely partake in the fuzzy socks, hot cocoa, and movie nights on the couch during a snowfall. There’s just something so comforting about it. Especially with freshly baked 7-layer bars just waiting for me to dig in. Yes please. Usually at this time of year I’ve already made 7-layer bars more times than I can count. However, due to the pandemic, I can’t say I’ve made them once this year. This recipe makes 24 large bars or 48 small bars so it’s a hefty recipe for just one person to indulge in. So, with Thanksgiving coming up this week, I thought why not make them today and be ahead of the game for Thursday. Kill two birds with one stone, so to speak. I get my sugar fix and my family gets theirs for Thanksgiving. Win Win.
Happy Friday night ya’ll. We’ve made it through the work week! Seeing as my week seemed to be long and stressful, I thought I would bring something different to the blog tonight and make something fun. Now if you know me, you know I’m a HUGE snacker, especially if any sort of TV series is on. That’s how these tri-colored french fries, or “rainbow fries” as I like to call them, came about. I wanted an easy, yet still delicious snack to munch on while starting season 4 of the show ‘New Girl’. Yes, I know, I know, I’m super behind on this show. However, don’t you worry because I am most definitely binge watching it 😆 . Never the less, I wanted something I wasn’t going to feel super bad about eating, and could reheat for Oliver to snack on the next day. Enter in these Rainbow Fries. These fries are not are not only SO easy to make, but they are gluten free, dairy free, vegetarian, and vegan. They would make a great snack, side dish to any meal, and are an awesome way to get kids to eat their vegetables without using a deep fryer. You could also substitute carrots for extra sneaky veggie consumption.
With the election votes still being counted, this week has felt extremely long and drawn out. Since Tuesday I’ve been obsessivly checking my phone without prevail. Originally I had decided, in order to get me through election night, I needed a cocktail. Since it’s now Friday, and we still have no outcome, I’ve had this cocktail more times than I’d like to admit.. That being said, this sh*t is good ya’ll. I wanted to create something that felt like fall in a glass, but not have it be hot beverage. I didn’t really want mulled wine, or a hot toddy (I have a thing with hot cocktails), but I still wanted it to feel “warm”. While brainstorming, I thought why not create something using up all the apples I have left from the orchard and use up the Instant Pot Spiced Apple Butter I made a few weeks back. Brilliant.