Men are so hard to buy for. Every year I think, what am I going to get Dad and Brent? Men’s clothes are boring and there’s only so many ties that they need or want!
I was looking around and found these super fun socks. These days the more wild the sock the better since socks are the new ties. Who wouldn’t want to wear these works of art? I think these socks are awesome. xoxo
Dear Santa, I would really like to have some bacon candy in my stocking this year. I’ve been a good girl, I promise!! This is a great item to make for your parties or even a special snack. Enjoy! xoxo
Food and Wine Magazine
1/2 cup packed light brown sugar
1 1/2 teaspoons chile powder
20 slices of thick-cut bacon (1 1/2 pounds)
Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
Yields: 20 strips
cook Time: 10 minutes
The engagement news was so exciting today. A royal wedding to look forward to in 2018! Meghan looked so pretty today. Her coat and shoes were to die for. Her coat immediately sold out from The Label. Even crashed the site. You can still buy the shoes and the coat in pink.
I happened to be looking thru some gift guides online and I ran across a gift for the chef who has everything! A personalized cookie cutter. How fun is that! xoxo
Oprah releases her Favorite Things each Christmas. It’s really interesting to see all the fun products that she highlights every year. You never can get the crust really crisp in a regular oven like they do in restaurants. You just put it on your grill and you have a crispy crust that will make your pizza go from ho hum to yum yum!
I love cookies. As you all may know I also love watching The Chew. The hosts are so fun and helpful. I’ve learned so much from watching the show. In fact, that’s my Dream Job! Anyway, today they had a great recipe for cranberry and chocolate chunk cookies. Tis the season! xoxo
Cranberry-Chocolate Chunk Cookies
2 cups quick-cooking oats (divided)
1 cup packed light brown sugar
1 cup unsalted butter (softened)
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup dark or semisweet chocolate chunks
1 cup dried cranberries
In a food processor, pulse 1 1/2 cups of the oats until they’re the consistency of bread crumbs. Mix in the unprocessed oats and set aside.
In a stand mixer with a paddle attachment or a large bowl with an electric mixer, cream the brown sugar and butter together, then add the vanilla, then the eggs, one at a time, and beat until thoroughly mixed. In a separate bowl, combine the oats, flour, baking soda, and salt, then gradually add that mixture to the creamed butter and sugar. Stir in the chocolate chunks and cranberries. Cover the dough and refrigerate for 45 minutes – 2 hours; longer is fine.
Preheat the oven to 350º F. Line two baking sheets with silicone baking mats or parchment paper.
Drop 2 heaping tablespoonfuls of the dough onto the baking sheets, about 2 inches apart, to make 3-inch cookies once baked. Bake, rotating the pans after 5 minutes, for 10 to 12 minutes. Cool on a wire rack and wait patiently nearby with a glass of milk.
I received a funny email the other day from my friend Denise. I call her Dennis. She said, “This ad was in my feed today and I think they got me mixed up with Bubbly Horse!” It seems that Nordstrom released their holiday items and this lovely shoe was included. Looks like a perfect gift for the princess in your life (or just wait and somebody will knock it off soon)! xoxox
I was watching the Chew the other day (Clinton Kelly is the BEST!) and they made a little dish I think you would like. Yam balls are a different twist and tasty addition to your Thanksgiving lineup. I might even add a little bit of bourbon. Little bites of fun will make your holiday fun and even keep your waistline in tact, unless you eat a dozen. xoxo
Yam Balls with Coconut and Marshmallows
- 4 medium yams
- 2 tablespoons maple syrup
- 1/2 orange (zested)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (freshly grated)
- pinch of Kosher salt
- 2 1/2 cups sweetened, shredded coconut
- 3/4 cup pecans (toasted, chopped)
- 1/2 cup sugar
- 1 cup mini marshmallows
- Preheat oven to 425º F. Line a baking sheet with foil and set aside.
- Rinse and scrub yams with a brush and pat dry. Prick yams all over with a fork and place on prepared baking sheet. Place in oven and bake 40-60 minutes or until tender. Remove from oven and allow to cool slightly.
- Lower oven to 350º F.
- In a large bowl, add yam flesh and mash until smooth. Add maple syrup, orange zest, ginger, cinnamon, nutmeg, and salt and stir to combine.
- In a medium bowl, add coconut, pecans, and sugar. Stir to combine and set aside.
- Using a 2-inch cookie scoop, scoop yam mixture and press 3 mini marshmallows into the center of each ball. Roll each ball in the pecan mixture and place on cookie sheet. Bake for 15 minutes or until marshmallows are soft and gooey. Transfer to platter and serve.
- Tip: Make this recipe a few days in advance and freeze before baking for one less dish to prep on turkey day!
I’m definitely making this Nantucket corn pudding for Thanksgiving. Who doesn’t love a cheesy, corny dish! Thanks Delish! Join me and let me know how you like it. xoxo
8-10 ears fresh corn on the cob, or 5 cups canned corn, drained
2 large eggs
1 cup half and half
½ teaspoon kosher salt
1/8 teaspoon white pepper
Few grinds fresh nutmeg
¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above
3 tablespoons melted butter, divided
½ cup sharp cheddar cheese, shredded
Preheat oven to 350 degrees F.
Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)
Butter a 9” round or square 9 X 2 ½“ deep casserole dish.
In a large bowl beat eggs, cream, salt, pepper and nutmeg.
Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.
Pour the mixture into the prepared pan.
Sprinkle all of the cheese over the top.
Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.
Dust with a little paprika.
Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.