Five Recipes Perfect for Fall

Gluten-Free Pumpkin Gnocchi {sans the pancetta} via The Bonjon Gourmet

For the first time this month, yesterday finally felt like fall. I couldn't wait to get home, turn off our AC, light my favorite fall candle, and open the screen doors to let in the cool, crisp air. There's something about the onset of fall that makes me feel the urge to nest. To sit by the fire with a blanket and a bottle of wine. To clear the house of clutter {a crazy busy summer has left me feeling perpetually behind on keeping our house clean}. To sit outside by the fire with s'mores. To give Ryan the feeling of coming home from work to a kitchen filled with love and the intoxicating scent of dinner on the stove. And for that, I've pulled together five recipes that I'm looking forward to trying this fall. Enjoy!

Seven Desserts Perfect for Valentine's Day

White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios by Constellation Inspiration

With Valentine's Day being less than two weeks away, it's time you start making your plans. Whether you plan on spending it with your special someone, your gal pals, or simply relaxing at home with your favorite furry friend, there's no excuse not to indulge in a few decadent sweet treats. Last year Ryan planned a romantic date night where we visited all of my favorite spots in the city, but this year I'm leaning towards a quiet evening at home by the fire {and of course, some chocolate and wine}. What are your plans this Valentine's Day?

In the Kitchen :: Fourth of July Recipes

Lobster Salad with Grapefruit & Avocado by Taste Williams Sonoma

We're currently in Breckenridge, CO to celebrate the Fourth of July and attend my cousin's wedding in the mountains.  If you're still not sure what you will be making for your Fourth of July festivities, I have rounded up some drool-worthy recipes that will be sure to please a crowd even on the hottest summer days.  Bon appétit!

Mexican Street Corn by A House in the Hills

Tuscan-Style Marinated Chicken with Couscous by Dreams in HD

Mussels with White Wine by Bon Appétit Magazine

Mango & Salted Coconut Popsicles with Crushed Peanut Topping by The Design Files

Strawberry Lime Basil Shortcakes by The Artful Desperado

Recipe :: Ginger Berry Chia Seed Pudding

After having friends over on Tuesday night and making The Artful Desperado's wickedly delicious {but wickedly sinful} Salted Chocolate Diablo Cookie Ice Cream Sandwiches, the following morning I felt the need for a super healthy breakfast.  I have been putting Chia Seeds in my smoothies for quite some time {they are packed with fiber and vitamins}, but decided to follow Camille Styles' recipe and make Ginger Berry Chia Seed Pudding...and I couldn't have been more pleased with the results!  I loaded mine with berries and nuts, but I could see a dozen different variations that could easily take it from breakfast to dessert.

Ginger Berry Chia Seed Pudding (Recipe via Camille Styles)
Serves 1

INGREDIENTS
1/2 cup + 2 tablespoons almond milk (or the milk of your choice)
2 teaspoons honey
2 tablespoons chia seeds
6 – 8 raspberries, blackberries or blueberries, plus more for topping
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated fresh ginger
1/8 teaspoon vanilla extract
Pinch of kosher salt
Nuts or seeds for topping (I love a mixture of slivered almonds and hemp seeds.)

INSTRUCTIONS
In a mason jar or other container with tight fitting lid, combine almond milk and maple syrup. Shake to combine.

To the jar, add next 6 ingredients. Shake well, then refrigerate for at least 4 hours or overnight.  During the first 2 hours of chilling, shake well every 30 minutes to evenly distribute the chia seeds.

The pudding is ready when it’s very thick.  Pudding keeps for up to 3 days in the fridge.

In the Kitchen :: Five Recipes to Try for Spring

Cauliflower and Roasted Garbanzo "Rice and Peas" by The First Mess

Happy May 1st!  I for one couldn't be more thrilled that Spring is finally here to stay, and with that comes the opening of outdoor Farmers Markets!  Our local market opens up this Saturday and I absolutely can't wait to scoop up fresh spring produce and try a few new recipes.  I've rounded up five that I am most excited to make, including a wickedly delicious ice cream sandwich.  Have a great day!

Fish Tacos with Avocado Crema by Camille Styles

Spring Potato & Egg Bake by Camille Styles

Spring Asparagus and Gruyère Tart by Dreams in HD

Chocolate Salted Diablo Ice Cream Sandwiches by The Artful Desperado

Recipe :: Jeni's Lemon Cream Ice Cream

As a graduate of Ohio State University, I spent four years of my life exploring the Midwestern city of Columbus, OH. The second year of school my mom took me to a new ice cream stand she had heard about in our local market, and this stand ended up being owned by the infamous Jeni Britton Bauer of Jeni's Splendid Ice Creams. Since then Jeni has opened sixteen brick and mortar shops across the Midwest, sells her artistic flavors such as Queen City Cayenne, Wild Berry Lavender, and Goat Cheese with Roasted Red Cherries at fine grocers nationwide, and published a best-selling cookbook. I picked up her book, Jeni's Splendid Ice Creams at Home, for my mom a few years ago and I have to say, if you love ice cream and have any sort of desire to make it at home you MUST buy this!

My mom has cooked her way through Jeni's cookbook in which she literally breaks down each of her flavors to an exact science {you will learn more about ice cream than you ever knew was possible}. I was nervous to try to recreate one of her flavors, worried that there was no way the ice cream could turn out as delicious as the real thing...but was I ever wrong! It is literally the creamiest, most indulgent, creative ice cream I have ever eaten.

This past Sunday I went home to find my mom making a batch of Lemon Cream Ice Cream, and as expected it was absolutely fabulous. The perfect combination of sweet and tart, it was a refreshing spring treat served with fresh berries {and if you have homemade shortcake, even better!}  I loved the recipe so much I just had to share it with you all :)

Lemon Cream Ice Cream (recipe via Jeni's Splendid Ice Creams at Home)

Makes about 1 quart

LEMON SYRUP INGREDIENTS

2-3 lemons

2 tablespoons sugar

ICE CREAM BASE INGREDIENTS

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1.5 ounces (3 tablespoons) cream cheese, softened

1/8 teaspoon fine sea salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

Zest of 2-lemons (reserved from above)

INSTRUCTIONS

Prep for the lemon syrup: Using a vegetable peeler, remove the zest from 2 of the lemons in large strips; reserve. Halve the lemons and squeeze enough juice to make 1/2 cup. Combine the lemon juice and sugar in a saucepan and bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from the heat and refrigerate until chilled. This won't be a very thick syrup. 

Prep for the ice cream base: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. 

Cook: Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes -- watch it closely and stir occasionally to make sure it doesn't boil over. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. 

Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 

Freeze: Remove the lemon zest. Pour the ice cream base into the frozen canister and turn on the machine. Pour the lemon syrup through the opening in the top of the machine, and continue to spin the ice cream until thick and creamy.   Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about 4 hours.  Enjoy!

Recipe :: Thomas Keller Oreos

One experience that is high on my bucket list: eating and drinking my way through California's Wine Country.  When I do, I will most definitely be visiting Thomas Keller's famed The French Laundry for dinner and stopping by his Bouchon Bakery {at least once} for breakfast.  Knowing this, my best friends mom bought me a signed copy of Keller's beautiful Bouchon Bakery cookbook for my birthday last year.  I spent hours just flipping through the amazing photos and reading about Keller's life.  However, his recipes are very, very detailed and complex...so for the past 9 months it has remained unused as I was honestly extremely intimidated to dive it.  But, after our trip to NYC this past Christmas and visiting Bouchon first hand, I realized how unbelievably amazing his treats were and knew I had to give one of them a shot.  So, I decided to take a stab at my favorite treat, his famed TKOs {aka Thomas Keller Oreos}.  

The chocolate shortbread cookies themselves turned out absolutely fantastic.  Seriously, you know a cookie is going to be good when you are literally nauseated by consuming so. much. dough.  The creme was made with a white chocolate ganache, and to be honest, didn't turn out quite as I had planned.  I am absolutely sure that this was due to a mistake on my end {I didn't have quite the right amount of white chocolate, wasn't able to weigh my ingredients, etc.}, because if you read the reviews on Amazon it is clear that Keller is a genius and his recipes {if followed correctly} are foolproof.  It was my first take at ganache so I expected that it wouldn't turn out quite perfect.  But, trust me...if made correctly these babies are unstoppable!

PS - If you haven't entered to win a gorgeous print of your choice from Hannah Gentiles, don't forget to do so here!

TKOs {recipe via The Bouchon Bakery Cookbook}

WHITE CHOCOLATE FILLING

4.4 ounces (125 grams) white chocolate, chopped

0.5 ounces (15 grams) unsalted butter

1/2 cup + 1 teaspoon (125 grams) heavy cream

CHOCOLATE SHORTBREAD

1 3/4 cups + 1 1/2 tablespoons (259 grams) all-purpose flour

1 cup + 1 1/2 tablespoons (87 grams) unsweetened alkalized cocoa powder

3/8 teaspoon (1.6 grams) baking soda

8 ounces (227 grams) unsalted butter

2 teaspoons (6 grams) kosher salt

3/4 cup + 1 tablespoon (161 grams) granulated sugar

3 inch fluted cookie cutter {I used this}

Pastry bag with a *recommended* 3/16-inch plain tip

FOR THE FILLING

Melt the chocolate and butter together, stirring constantly.  Meanwhile, bring the cream to just under a simmer.  Pour the cream over the melted chocolate and whisk to combine.  Pour into a container and refrigerate for at least 4 hours, or up to 1 day, until completely chilled.

FOR THE SHORTBREAD

Place the fliur in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.  Place the butter in the bowl of a stand mixer fitter with the paddle attachment.  Turn to medium-low speed and mix until smooth.  Add the salt and mix for another 15-30 seconds.  Add the sugar and mix for about 2 minutes, until fluffy.  Scrape down the sides and bottom of the bowl.

Add the dry ingredients in 2 additions, mixing on low speed for 15-30 seconds after each, or just until combined, then mix until the dough begins to come together.  

Mound the dough on the work surface and, using the heel of your hand or a pastry scraped, push it go ether into a square block.  Wrap in plastic and refrigerate for at least 1 hour, until firm.  (The dough can be refrigerated for up to 2 days or frozen for up to 1 month).

Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F.  Line two sheet pans with parchment paper.

Unwrap the dough and place it between two pieces of plastic wrap.  With a rolling pin, pound or roll out the dough to flatten it, turning at 90 degree angles frequently (to prevent the dough from cracking as it's rolled).  Roll out to a 1/8-inch-thick sheet.

Using the fluted cutter, cut rounds from the dough.  If necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 16 rounds.  If the dough softens, return to the refrigerator until the cookies are firm.  Arrange the rounds on the pans with about /4 inch between them.

Bake for 15-17 min, turning the pans around halfway through, until the cookies are fragrant with small cracks on the surface (because the cookies are so dark, it can be difficult to tell when they are done).  Set the pans on a cooling rack and cool for 5 - 10 minutes, then transfer cookies to the rack to cool completely.

TO ASSEMBLE

Place the filling in a bowl and beat until smooth.  Transfer to the pastry bag.  Turn half of the cookies over.  Pipe 1/2-inch long teardrops in a ring on each one, beginning 1/8 inch from the edges of the cookie, and then working toward the center to cover the cookie.  Top each with a second cookie and press gently to sandwich the cookies.  Enjoy!

Recipe :: Berry Crumbles

My Mom's specialty has always been her Apple Pie.  Flakey, buttery, and the perfect combination of sweet and tart, it is the highlight of any holiday feast.  However, my Dad's take on the fruit-filled dessert {his favorite} is a more simple but equally delicious cobbler {I believe the recipe he used was from the infamous 1970's cookbook "The Vegetarian Epicure"}.  Over the years I have eaten countless cobblers with my dad, and because of that whenever I make one I can't help but feel like I'm back at home having a '24' marathon with my him {we were totally addicted}.

I love a good cobbler because it is easy to adjust the portion size {Ryan and I definitely don't need to finish an entire pie just the two of us} and the topping is much less labor intensive to make than a homemade pie crust.  For those nights where you finish dinner and decide you just need something sweet to finish up the meal, you can prepare and bake it in a little over an hour...just the right amount of time to get cuddled up on the couch with a good book or movie.  Is there much better than a spontaneous dessert?  I think not.

Today I want to share with you my recipe for a super simple Berry Crumble, the perfect sweet treat for you and your Valentine {these Chocolate Pots de Creme being another irresistible option}.  I adapted the recipe from my trusty "Barefoot Contessa at Home," cookbook...swapping peaches and blueberries for a combination of blackberries, raspberries, and blueberries.  Feel free to change out the fruit based on what's in season or in your fridge.  Serve with a scoop of ice cream and celebrate love!

Berry Crumbles {recipe adapted from "Barefoot Contessa at Home"}
Serves 5-6

FOR THE FRUIT
2 pounds mixed berries {I used Trader Joe's frozen berries, but any combination of fresh works too}
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granualted sugar
1/4 cup all-pupose flour

FOR THE CRUMBLE
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

DIRECTIONS
Preheat the oven to 350 degrees.

Place berries in a large bowl {if using frozen, make sure they are dethawed}.   Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.  Enjoy!

Recipe :: Chocolate Pots de Creme

I would have to say that one of my absolute favorite parts of being in Paris is the food.  I could go on for days and days about the unparalleled deliciousness that is French food {in particular the cheese and pastries}.  But, while their food is always elegant and delicious, it is often quite labor-intensive and challenging to reproduce at home.  I bought my mom the Ladurée Cookbook for Mothers Day last year, and although the recipes were incredible and photographed beautifully, many gave me a slight panic attack just reading {often including at least seven different elements that needed to be prepared separately, for one recipe}.  But have no fear, today I will be sharing with you the recipe for one of my absolute favorite French desserts - Chocolate Pots de Creme.  Other than chopping the chocolate {bonus points if you use chips, chunks, or wafers} and allowing time for the custard to set, it quite honestly takes less than ten minutes to prepare this decadent dessert.  Made of essentially chocolate, cream, and egg yolks...it doesn't even pretend to be healthy, but it is truly a perfect treat for a special occasion {do I hear Valentine's Day anyone?}

Chocolate Pots de Creme {recipe via Food Network} 

Serves 6-8

INGREDIENTS

9 ounces high-quality semisweet or bittersweet chocolate, chopped {keep a little aside to sprinkle on the whipped cream before serving}

1 1/2 cups whole milk 

1 1/2 cups heavy cream

6 large egg yolks

5 tablespoons granulated sugar {add an extra tablespoon if using bitter chocolate}

1/4 teaspoon salt

1 tablespoon confectioners' sugar

DIRECTIONS 

Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.

Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.  Bon appetit!

Recipe :: A Winter Cake

As I mentioned on Monday, Saturday is Ryan's birthday and we are having a big shindig at the house.  While I will probably make cupcakes {people will be stopping in and out all night and I think something bite-sized will be more convenient} I am still contemplating making the adorable little Winter Cake that I made a few weeks ago for my sister's birthday.  I initially saw the recipe on Pinterest {of course}, and thought it was too cute to pass up.  I love how the ladies from freutcake created a tiny winter scene simply out of rosemary, powdered sugar, and white chocolate shavings {genius!}  

Disclaimer: I was out the day of the party and saw the identical cake at my favorite bakery, so instead of making the cake/frosting from scratch I simply used a pre-made cake and decorated it with their instructions.  Hey, like I said before...I'm all about the easy :) Either way, recipe is below!  And be sure to check out freutcake for step-by-step pictures of the decorating process and so much more.

Winter Cake {Recipe via freutcake}

CHOCOLATE CAKE

1/2 cup unsalted butter, softened

1 cup + 3 tbsp all purpose flour

1 1/3 cup dark brown sugar

1 1/2 tsp vanilla extract

2 large eggs

1/2 cup Dutch-processed cocoa powder

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup buttermilk

3 tbsp mayonnaise

Preheat oven to 350 F. Butter and flour two 6” round cake pans.

With a stand mixer or hand mixer, beat butter and sugar together on medium high speed until lightened and fluffy, about 5-7 minutes. Add eggs one at a time until fully incorporated.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Measure out buttermilk and add in vanilla extract. Add a third of the dry ingredients to the butter mixture and mix on low until it just comes together, no more than 30-45 seconds. Add half of the buttermilk, then mix again on low. Continue to alternate the wet and dry ingredients, ending with dry. Gently fold in mayonnaise.

Divide batter evenly (use a scale if you have one) into the two pans and bake for 25 minutes without opening the oven. Rotate pans and continue to bake for another 20-25 minutes.  The cake is done when a skewer come out clean and the cake is barely starting to separate from the sides of the pan.

5. Remove from oven at let cool for 15 minutes, then invert onto cake racks. Once cooled completely, securely wrap each cake in plastic wrap and place in the fridge.

SWISS MERINGUE BUTTERCREAM

5 oz egg whites (about 5 large egg whites)

5 oz sugar (about 3/4 cup)

1 lb butter (4 sticks), room temperature, cut into 1 inch pieces

2 tsp vanilla extract

Fill medium sized saucepan with 2 inches of water and bring to simmer. Fit a glass or metal bowl (not plastic), or the bowl from your stand mixer, over the saucepan so it fits securely to make a double boiler. Add egg whites and sugar to the bowl and whisk constantly until the temperature reaches 140-160 F. If you don’t have a thermometer, make sure the sugar has melted completely by rubbing the mixture between your fingers (it is not hot enough to burn you). Make sure not to let the water boil or it will cook your egg whites.

Remove bowl from saucepan and whip egg white mixture on medium high until it has turned into a thick, glossy meringue the holds stiff peaks. If using a stand mixer, switch to the paddle attachment, turn speed to low and add butter one piece at a time. Continue to add butter about every 20 seconds and mix until smooth. The mixture might look curdled for a while, but just keep mixing until emulsified. Add vanilla.

Tip: Make sure your bowl is clean without a trace of fat so that the meringue can whip up fully. Any residual fat such as butter or oil will prevent the egg whites from whipping up.

ASSEMBLY

2- 6″ round chocolate cakes

1- batch Swiss meringue buttercream frosting

white chocolate bar

sprigs of rosemary and winter savory (optional)

powdered sugar

Trim and discard the domes off the top of each cake with a bread knife. Then, slice each cake half, giving you 4 layers total. Place 1 layer on a cardboard cake board or a cake stand or platter if you do not have one. Add approximately 1/2 – 2/3 cup buttercream and smooth with an offset spatula. Continue with the next 3 cake layers, making sure each layer is as level and even as possible.

Add a thin layer of buttercream to the outside of the cake, called a crumb coat, to seal everything in. Place entire cake in the fridge for approximately 20 minutes or until the buttercream has solidified and makes for a sturdy cake.

Add the remaining buttercream to frost the outside of the cake. To add texture, drag your offset spatula to make a zig zag motion across the cake.

Cut rosemary and savory to varying lengths. These will be your trees so similar heights will look best. Invert sprigs so leaf tips are pointing downwards, then dust with powdered sugar.  Place sprigs onto cake in a cluster to resemble a forest, pressing stem into buttercream to hold it in place.

Using a grater or zester, shave chocolate bar into very fine pieces to resemble snow. Continue until you have about 1/4 cup. Gently sprinkle chocolate shavings onto the cake with a spoon. Store cake in fridge, dusting additional powdered sugar before serving if necessary.

Image via freutcake

Recipe :: Thyme and Fleur de Sel Chocolate Chip Cookies

This past weekend I was in the mood to bake cookies, but instead of my standard Chocolate Chip Cookies I decided to try this recipe for Thyme and Fleur de Sel Chocolate Chip Cookies.  All I can say is YUM!  The savory fleur de sel and fragrant thyme create just the right contrast with the sweet chocolate chips.  The recipe was in grams so I converted to US measurements as best I could, but feel free to use the European recipe here if you have a scale:

Thyme and Fleur de Sel Chocolate Chip Cookies {from Gourmantine}

INGREDIENTS 

1 1/4 c. butter {recipe calls for 1 c. but I'd recommend adding a little more}

1/2 c. light brown sugar {I added a little more, and about 1/8 c. white sugar}

1 large egg

1 3/4 c. flour

¼ teaspoon soda

½ teaspoon baking powder

¼ teaspoon salt

100 g good quality dark chocolate, well chopped

Small bunch thyme, leaves picked out

Fleur de sel for sprinkling

INSTRUCTIONS 

Preheat the oven to 375F.  Line two trays with baking parchment. Set aside.

Cream the butter and sugar till light and fluffy.  Add the egg and whisk till incorporated.  Add the dry ingredients and whisk for another 3-5 minutes till the dough is formed.  Stir through dark chocolate and thyme.

Using a small ice cream scoop or two teaspoons, scoop the dough on the lined trays, leaving space between cookies, sprinkle a little fleur de sel on top and bake them for 8 minutes.  If when you remove them from the over you see the salt has melted I would just sprinkle a little more on the top, to give it that pretty flakey look.

Once out of the oven let it cool down for a few minutes on a rack and enjoy them warm with a cup of tea.

More Holiday Sweets: Winter Almond Bark // The BEST Apple Pie, Ever

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Recipe :: Winter Almond Bark

I am all for DIY's and recipes that require little work for exceptional results {see the super easy Mason Jar Snow Globes I posted about last week here}.  One of my absolute favorite sweets that my mom and I make every holiday season also happens to be one of the easiest recipes, ever -- Winter Bark.  I found the recipe in Martha Stewart Living in 2008 and it has quickly become a family tradition.  The combination of the sweet white chocolate with the bittersweet {or dark} chocolate and salty almonds {instead of peanuts} is simply perfect.  The trick is to use the best chocolate you can find.  It is absolutely gorgeous wrapped up in a pretty box as a gift, or on a favorite plate as a snack for house guests.  And, did I mention how easy it is?!  Seriously, if you like chocolate you have to try it!  Recipe below:

Winter Almond Bark

8 ounces white chocolate, chopped

12 ounces bittersweet {or dark} chocolate, chopped

1 1/2 cups salted, roasted almonds 

Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.

 

Melt bittersweet {or dark} chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in almonds. 

Spread chocolate almond mixture on a parchment-lined rimmed baking sheet.  Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.  Enjoy!

Recipe :: The BEST Apple Pie, Ever

I cannot believe that Thanksgiving is on Thursday!  November has just flown by, and before we know it Christmas will be here too.  I am trying to savor every moment of the holiday season, because it always just seems to go by too fast.  One thing I look forward to the most about this time of year is my mom's Apple Pie.  Seriously, it is legendary.  The recipe has been passed down in our family, and as you can see below the recipe itself has definitely seen it's share of spills and dirty fingers.  Thankfully my mom made me a new recipe to go inside the cookbook that she made for me when I turned 21 {all hand-written and illustrated...she is the best!}  So without further adieu, here is the recipe for {in my humble opinion} the BEST Apple Pie, EVER.

The BEST Apple Pie, Ever

CRUST: 

1 1/4 c. shortening {chilled}

3 c. flour

1 teaspoon salt

Approx. 5 tablespoons ice water

1 egg, beaten well

1 tablespoon vinegar

In a large bowl, mix salt and flour.  Cut in chilled shortening with two knives until it starts to mix -- blend the rest of the way with a pastry blender until the texture resembles coarse sand.  Don't over mix!

Add egg and vinegar, mix with fork.  Add ice water, 1 tablespoon at a time, mixing with fork until blended.  Dough should be pretty moist.  

Form into ball and wrap with plastic wrap.  Chill in fridge for one hour.  Divide in half - roll out bottom half to fit pie plate bottom and other half for the top.

FILLING:

1 c. sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon lemon rind, grated

1/4 teaspoon nutmeg

3-4 tablespoons flour

7 c. peeled, sliced apples {mostly Granny Smith}

1 tablespoon lemon juice

2 tablespoons butter

Heat over to 400 degrees.

Combine sugar, salt, cinnamon, nutmeg, flour, and lemon rind in a small bowl.  Put apples in a large bowl and pour lemon juice over.  Mix dry ingredients in with apples, mix well.  Taste and add more spices as you see fit.

Pour apples into prepared pie crust.  Dot with four or five pats of butter.  Put crust on top and pinch the crust with your thumb and first finger from one hand and first finger from other hand.  Repeat until crust resembles photo below.  If desired, use a little extra dough and a fun cookie cutter to put a few decorative shapes on top {I like to use little leaves or stars}.  Draw a happy face with sharp pairing knife, to make sure steam can release from pie.

Bake on middle rack -- 400 degrees for 10 minutes then turn oven down to 350 degrees.  Bake for another 40-50 minutes until crust is golden brown and apples are bubbly.  Turn once or twice while cooking to ensure all sides are cooked evenly.

Let cool, serve with your favorite vanilla ice cream {I love Jeni's Ndali Estate Vanilla Bean}.  Enjoy!

Flower Cones

Oh summer - how I love your breezy nights which act as a much needed respite after days of hot, balmy sun.  On evenings like tonight there is nothing more I could want than to eat ice cream while laying in the yard surrounded by flowers.  Apparently photographer P.H. Fitzgerald was in the same mindset when he shot these gorgeous photos for Kinfolk Magazine.  Brilliant, eh?

Hope you are all enjoying your summer!

Recipe :: Salted Caramel Pecan Chocolate Chip Cookies

This weekend we had a bunch of family in town, so I decided to whip up some cookies for everyone to nibble on as we caught up with each other.  I stumbled upon this recipe for Salted Caramel Pecan Chocolate Chip Cookies and knew I had to give them a shot.  And can I just say...WOW!  I have always loved the combination of sweet and salty, and the pecans gave them another layer of earthy depth.  The cookies were a smashing success, recipe below!

Salted Caramel Pecan Chocolate Chip Cookies

Makes approximately 2 dozen

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 large egg, at room temperature
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
1/2 cup chopped pecans (Tip: If you like nuts, I'd even change this to 2/3 or 3/4 cup.  Don't chop them too fine, still want them to be nice and chunky)
16 wrapped caramels, cut into 4 or 5 pieces each
sea salt

Directions:

Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 45 minutes.

Preheat oven to 350F.

Drop 1 Tbsp balls of dough onto cookie sheet or use a standard-sized cookie scoop. Lightly press a few pieces of caramel onto the tops of the cookies.  Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove from oven and sprinkle cookies with sea salt (Tip: The recipe called for the sea salt to be sprinkled on the cookies before putting them in the oven, but I have found when I have done this with other recipes in the past that the salt melts into the cookies, which is why I waited until after).  Let cool for 3 minutes on the cookie sheet. Transfer to cooling rack.

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches. Do not drop dough onto warm cookie sheets; allow sheets to cool between batches.