Indulge In {Caprese Grilled Cheese}

Thursday means two things to me, one more day till Friday and another mouth watering recipe. With the sharing of yesterday's build your own grilled cheese bar, I figured I'd share one of my favorite grilled cheese recipes of all time. There is nothing that speaks of comfort quite like a golden brown, buttery grilled cheese. This is stuffed with your average American cheese though. Filled with fresh mozzarella, chopped basil, and ripe tomatoes, this is the ultimate grown up grilled cheese. Here's the recipe…

:: Ingredients ::
2 Tablespoon Butter, divided
2 Slices Thick Bakery Bread
4 oz Fresh Mozzarella
2 Slices Vine Ripe Tomato
4 Basil Leaves, sliced

:: Directions ::
1. Heat 1 tablespoon butter in a pan over medium high heat. Spread 1/2 tablespoon of butter on each slice of bread.
2. Layer mozzarella, tomato and basil between the two slices of bread. Cook on each side until golden brown.

Indulge In {Light & Creamy Spicy Tomato Soup}

Well, I was hoping for a much warmer day by today or at least a sign of warmth. Sadly, it's still cold. The good news is that means soup! I am a sucker for a hot bowl of soup on a cold night sitting by the fire. What I really can't say no to though is the classic combination of homemade tomato soup and cheesy grilled cheese. It was a childhood favorite of mine, but now a days I like to kick it up just a bit. This soup is a bit spicy which adds an extra level of warmth perfect for chilly night gatherings. One of my favorite ways to serve it up is actually with a build your own grilled cheese bar that I will show you next week. In the mean time, here's the recipe….

:: Ingredients ::
2 Large Leeks, diced
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cumin
3/8 Teaspoon Kosher Salt
1/4 Teaspoon Paprika
1/2 Tablespoon Red Pepper Flakes
4 Garlic Cloves, minced
1 (14 oz) Can San Marzano Whole Peeled Tomatoes
2 Cups Unsalted Chicken Stock
1/4 Cup Half & Half
1/4 Cup Chopped Fresh Basil


:: Directions ::
1. Heat olive oil in large stock pot over medium heat. Saute leeks with cumin, paprika, red pepper, and salt about 5 minutes or until leeks have cooked down.  
2. Increase heat to medium high and add garlic. Cook, stirring constantly, for 1 minute.
3. Stir in tomatoes, chicken stock, and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.
4. Place half of the tomato mixture to a blender and puree until smooth. Transfer to a bowl. Add the remaining tomato mixture to the blender pureeing until smooth. Return all the soup to the pot and serve immediately.

*Recipe adapted from Cooking Light. Image courtesy of Cooking Light.

The Happiest Hour {Citrus Champagne Punch}

I wish I could fill your head with warm thoughts today about how Florida is gorgeous and warm and delightful, but I can't. It's seriously just as cold here as any where else. While I can't to stop thinking about how cold my toes are, I am trying to fill my head with happy thoughts. Thoughts of sunshine filled spring days while sipping this beauty are the only hope I have of warmth right now. While I love a good champagne punch for celebratory occasions, it's also just as appropriate for warm afternoons, brunches, Saturday mornings, and everything in between. The combination of lights and refreshing citrus with ginger ale, peach nectar and a splash of champagne is just what the doctor ordered for any day with celebrating! Here's the recipe…

:: Ingredients ::
1 Bottle Champagne or Prosecco
1 Grapefruit, sliced thin
1 Lemon, sliced thin
2 Clementine, sliced thin
1 Quart Strawberries, sliced
2 Cans Ginger Ale
2 Cans Peach Nectar

:: Directions ::
1. Mix all ingredients except the champagne in a large pitcher. Let sit overnight for all flavors to combine.
2. Fill a glass with ice half full with Ginger Ale mixture. Top with champagne and serve.

Indulge In {Red Velvet Cupcakes}

I don't even know where to start with this recipe. If I could truly put into words how amazing these red velvet cupcakes are, I would probably have a starting point. Unfortunately I don't, but I will try to do my best. First let me start by saying this is a recipe I got from my aunt and it is hands down my favorite dessert ever. To this day, I have not found another red velvet cake that has even come close to this.

There is very little I know about food in comparison to others, but if there is one thing I know about, it's red velvet cake. Others may try and tell you that all you need to do is add red food coloring to chocolate cake or that using vinegar and buttermilk will mess it up, but they are wrong. And, if someone ttys to put something besides cream cheese frosting on top, run the other way….fast! I'm going to stop rambling now, share the recipe with you, and let you judge for yourself. Hope everyone had a Merry Christmas and I can't wait to hear what you think!

:: Red Velvet Ingredients ::

*Makes 24 Cupcakes

2 1/2 Cups All Purpose Flour

2 Cups Sugar

2 Cups Wesson Oil

1 Cup Buttermilk (If you don't have buttermilk, mix 1 Tablespoon Vinegar with 1 Cup Milk)

2 Eggs

1 Teaspoon Cocoa

1 Teaspoon Vinegar

1 Bottle Red Food Coloring

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

:: Red Velvet Directions ::

1. Cream sugar and oil in large bowl. Add eggs and mix till just combined.

2. In a separate bowl, combine vinegar, food coloring, and cocoa. Pour into sugar, oil and egg mixture and blend.

3. With your mixer on, alternate adding flour and buttermilk to the mixture.

4. Add baking soda, vanilla, and salt. Mix till combined. 

5. In a cupcake tin with liners, fill each with 1/4 cup of the batter. Bake at 350 degrees for 25 minutes. 

6. Let cool completely before icing.

:: Whipped Cream Cheese Frosting Ingredients ::

2 Blocks Cream Cheese, softened

1 Pint Heavy Whipping Cream

2 Cups Powdered Sugar

1 Teaspoon Vanilla Extract

:: Frosting Directions ::

*Tip: Place metal bowl and beaters into freezer for approximately 10-15 minutes before you make your frosting. This helps when whipping the cream. 

1. With your mixer on high, beat whipping cream until stiff peaks form. 

2. Add cream cheese and mix until combined. 

3. Beat in powdered sugar and vanilla extract. 

4. Pipe onto cooled cupcakes. 

Indulge In {Chocolate Drizzled Almond Biscotti}

This weekend starts the holiday baking rush. With Christmas less than a week away, I'm planning out my grocery list to make sure I get everything I need to make a load of holiday treats. From red velvet cupcakes to sugar cookies and everything in between, the sweets that surround this holiday are some of my favorites. There is one non-traditional treat though that I just can't go without…biscotti. This traditional Italian cookie made to accompany decadent coffees is just perfect when enjoyed fireside with a warm beverage in hand. They are the perfect excuse to have cookies for breakfast and make coffee that much better. While you can put all sorts of stuff into biscotti like pistachios and cranberries, my favorite is the classic almond. I make mine with just a little twist though, I sprinkle the top with cinnamon sugar before baking and finish it off with a drizzle of chocolate. Quite frankly, they are amazing and I'm going to share the recipe with you today. Here ya' go….

:: Ingredients ::
3 1/4 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
10 Tablespoons Unsalted Butter, melted
1 1/2 Cups Sugar
3 Eggs
1 Tablespoon Almond Extract
1 Tablespoon Vanilla Extract
1 Cup Sliced Almonds
Melting Chocolate
1/2 Cup Cinnamon Sugar


:: Directions ::
1. Preheat the oven to 350 degrees and like a baking sheet with parchment paper.
2. Sift flour, baking powder, and salt into a medium bowl.
3. In a large bowl, mix the sugar, melted butter, eggs, vanilla extract and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it's well combined. Mix in almonds.
4. Divide the dough in half. Put some flour on your hands and shape each half into a a 13 inch long x 3 inch wide x 1 1/2 inch thick log. Transfer both logs to the prepared baking sheet spacing about 2 inches apart. Sprinkle each log with cinnamon sugar.
5. Bake the logs 30 minutes. Remove from oven and cool completely on a wire rack, about 1 hour. Keep your oven on.
6. Transfer the cooled logs to a cutting board and cut into 1/2 wide slices. Arrange the slices on the same baking sheet and bake for 12 minutes. Turn the biscotti over and bake an additional 10-12 minutes until slightly golden brown. Remove from oven and drizzle with melted chocolate. Transfer to wire rack to cool completely.

Enjoy!

Indulge In {Nutella Crinkle Cookies}

Ever since I was a child, I've had an addiction to sweets. Cookies, cakes, ice cream, it didn't matter. If it could be considered dessert, I'm going to love it! But as I've grown I've realized I need to control my dessert intake just a bit. I'm typically really good about doing this throughout the year but always allow myself a pass during the holidays. Frankly, it's just too hard to turn down all of the homemade holiday treats. One of my favorite cookies is the recipe I'm sharing with you today. It's for Nutella crinkle cookies and they are out of this world delicious. I first made them for a holiday pot luck last year and they got rave reviews. Since then they have become my go to cookie recipe. So in honor of all the holiday baking, here's the recipe. Hopefully they will become one of your favorites too!

:: Ingredients ::
3 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Sea Salt
1-1/4 Cups Nutella Spread
4 Tablespoons Unsalted Butter, softened
1-1/4 Cups Granulated Sugar
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Instant Hazelnut Cappuccino Powder
2 Large Eggs, Room Temperature
1/3 Cup Whole Milk
1 cup Confectioners Sugar

:: Directions ::

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Indulge In {Blue Peach Flatbread}

'Tis the season for holiday parties! And whether you are hosting or attending, it's always a struggle to create a menu that is easy, filling, and pleasing to just about any one. With any party, I always want to create a menu that people can nosh on all night and will be good no matter when your guests show up. For this reason, I tend to stay away from buffet or family style meals opting for heavy hors d'oeuvres instead. As I've mentioned in the past, crostinis are a great way to fill up your guests and still provide a variety with ease. But this holiday season, I'm putting the crostinis away and bringing out its cousin the flatbread. Like crostinis, they are filling and easy to make, but the flatbread, similar to a pizza, has more versatility due to its size. It's easier for toppings to stay on because it's larger, creating a whole new world of topping possibilities. While I love traditional favorites like margarita and four cheese, I like concocting new options like this one, Blue Peach. It's a combination of peaches, blue cheese crumbles, prosciutto and arugula that's savory, sweet and delicious. I know it will be a huge hit at our holiday party this year and am excited to share the recipe with you today. I hope you enjoy it as much as we do! 

:: Ingredients ::
Makes 1 Flatbread
1 Premade Flatbread
1/4 Cup Peach Preserves
1/4 Cup Blue Cheese Crumbles
2 Thin Slices Prosciutto
3/4 Cup Arugula 

:: Directions ::
1. Spread peach preserves on flatbread. Top with blue cheese crumbles and sliced prosciutto.
2. Bake at 350 degrees for 20 minutes. 
3. Remove and top with arugula. Serve immediately or cool to room temperature and serve. 

The Happiest Hour {Honey Rosemary Ginger Gin Fizz}

Given that it's the Tuesday prior to Thanksgiving, I'm sure you all are deep in menu planning and grocery shopping. But, I bet there is one thing most of you forgot…the signature cocktail. No need to worry though. I'm here to bring you a savory, sweet and flavorful cocktail perfect for acompanying the delicious meal you have planned. After making an easy honey rosemary simple syrup, all you have to do is mix with gin and ginger ale for a delicious libation you can sip on throughout the day. Here's the recipe…

:: Honey Rosemary Simple Syrup Ingredients ::
1/2 Cup Water
1 Cup White Sugar
1 Tablespoon Honey
1 Sprig Rosemary

:: Honey Rosemary Simple Syrup Directions ::
Combine ingredients in a small saucepan. Stir continuously over medium heat until sugar is completely dissolved. Let Cool.

:: Honey Rosemary Ginger Gin Fizz Ingredients ::
2 Tablespoons Honey Rosemary Simple Syrup
1/2 Cup Gin
3/4 Cup Ginger Ale

:: Honey Rosemary Ginger Gin Fizz Directions ::
Combine ingredients in a glass over ice. Stir to combine and garnish with a rosemary sprig.

Indulge In {Crostinis}

I've always been a big fan of crostinis. I mean what's not to love? A slightly toasted bread round topped with any topping your heart could desire. From savory to sweet, the possibilities are endless. Most people commonly top a crostini with some sort of bruschetta, and while I do love that option there are so many more. Before I get to my favorite toppings, let's talk for a minute about why crostinis are so great. Not only are they versatile and simple, they can serve as a meal in and of themselves making them perfect for parties where no one really wants to use a fork or knife. When topped with various proteins, vegetables and cheeses you are essentially creating a single bite gourmet sandwich. Because of their simplicity, it's easy enough to make toppings to satisfy everyone's tastes too.

I served up my favorite combinations this weekend for a football gathering at the house and am sharing them with you today. While these toppings represent my tastes, feel free to adjust them in any way to fit yours. Have a tasty Thursday!

:: Crostini Ingredients & Directions ::
1 Baguette Sliced into Rounds
Olive Oil

1. Lay baguette slices onto baking sheet. Drizzle with olive oil.
2. Bake at 350 degrees for 15 minutes or until slightly toasted but still still soft on the inside.

:: Bruschetta Ingredients & Directions ::
1 Tomato from the Vine, diced
1 Clove Garlic, minced
3 Large Basil Leaves, sliced in ribbons
3 Tablespoons Shaved Parmesan Cheese
Salt & Pepper to Taste
Drizzle Olive Oil
Drizzle Balsamic Vinegar

1. Combine all ingredients in a small bowl. Toss to combine and serve atop crostini.

:: Roast Beef Arugula Feta Ingredients & Directions ::
Deli Roast Beef, sliced thin
1 Cup Arugula
1/2 Tablespoon Lemon Juice
Drizzle Olive Oil
1/4 Cup Feta Cheese
Salt & Pepper to Taste

1. Combine arugula, lemon juice, olive oil, feta, salt and pepper in a bowl.
2. Top crostini with small piece of roast beef. Top with arugula mixture and serve.

:: Apple Brie Prosciutto Ingredients & Directions ::
1/4 Granny Smith Apple, sliced thin
Wedge of Brie, rind removed
Prosciutto, sliced thin

1. Top crostini with small piece of prosciutto. Add brie and apple slice and serve.

Indulge In {A Season of Pies}

Just like summer screams of tropical flavored cocktails and tons of fresh fruit, fall screams of pies. I've always struggled just a bit with pie making. Always choosing a pre-made crust over taking the time to make my own. Fillings are usually limited to pumpkin (my favorite!) and strawberry (once!). Never have I ever ventured outside of that realm. This is the year I vow to change that though. I've done my research; I've gather up a bunch of recipes, and I think I've finally landed on the perfect crust recipe. Now comes the hard part….the filling. Do I go sweet or savory? Or maybe an obscure combination of the two… There are so many possibilities I may turn into the crazy pie lady just trying them all out!

While I'm over here narrowing down my options and concocting new flavor pairings, I've gathered up my favorite pie recipes to date to share with you. Some are sweet; some are not…And some are just a bit cooky. But, they are all amazing in their own right. I hope you enjoy these and I can't wait to share my pie creation with you in the coming weeks!

1. Pear Pie with Red Wine and Rosemary from Bon Appetit

2. Chocolate Bourbon Pecan Pie from She Wears Many Hats

3. Baked Brie Apple Pie from Something Swanky

4. Salty Honey Pie from Four & Twenty Blackbirds

Belly Up to the Bar

Admittedly I am terrible at remembering to take pictures at different get togethers, especially when I'm the hostess. I usually get tied up in make sure every little detail is perfect before the guests arrive that the thought of a picture to commemorate the day completely slips my mind. Rob's birthday this year was no different. I was rushing around the house making sure everything was taken care of that I forgot to take pictures of everything except the Whiskey Bar. At least I got the most important part, right? Specialty bars are becoming a huge trend right now and I'm loving the idea of incorporating it into every party. While beer and wine were also available to our guests, Rob's favorite is a nice bourbon on the rocks.

I set up a variety of whiskeys including some bourbons, blended whiskeys and scotches so there was something for everybody's taste. Knowing some of our guests weren't keen on drinking their whiskey straight, I enhanced the bar with ginger ale, coke, diet coke and the signature cocktail of the evening, bourbon and peach.

This idea can also be adapted to your favorite liquor. Try a specialty bar stocked with gin, rum, or vodkas depending upon your tastes. Include a variety of mixers and a signature cocktail to take it over the top!

Indulge In {Pumpkin Banana Bread}

I can't hide the fact that I have an obsession with all things pumpkin flavored in the fall. If it says pumpkin on the label, I'm probably going to try it. From pumpkin coffee creamer to pumpkin soup, there is really nothing I won't eat. So with a few very ripe bananas lying around and a desire to consume an entire can of pumpkin puree, I set out to create the most delicious pumpkin banana bread I could in one try. And, not to brag, but I would say I did a pretty good job of it. By taking my mom's tried and true banana bread recipe and subbing in pumpkin for the egg and oil, I was able to create not only a simple to make pumpkin bread but a rather yummy one at that. The pumpkin flavor is subtle but still present making it nice for the people who aren't quite as obsessed with pumpkin as I am. While I eat it for dessert with a dab of whipped cream, try slicing some up for a fall flavored brunch. It would even be great to serve with scrambled eggs on Thanksgiving morning.

I could continue to tell you how delicious it is and inform you of the many ways to enjoy it, but instead I'll let you decide for yourself. Here's the recipe…

:: Ingredients ::
2 1/3 Cups Bisquick
1 Cup Sugar
1/3 Cup Pumpkin Puree
3/4 Cup Pumpkin Puree
3 Large Very Ripe Bananas
1 Teaspoon Vanilla Extract
1/2 Tablespoon Pumpkin Pie Spice

*Note: Due to the substitution of pumpkin puree for egg and oil, this is the least confusion and most efficient way to write the recipe.

:: Directions ::
1. Combine pumpkin puree and sugar in a large mixing bowl.
2. Add in bananas, vanilla extract and pumpkin pie spice.
3. Mix in Bisquick.
3. Bake at 350 degrees for 55-60 minutes in a greased loaf pan.

The Happiest Hour {Bourbon Cocktails}

Coming up this weekend, we are hosting a little gathering at the house in honor of Rob's birthday. Since it's his big day, he's chosen a them very fitting to his personality, bourbon and cigars. It's a great theme and I couldn't have picked a better way for us to celebrate with friends. The one downfall is some guests just aren't fans of bourbon on the rocks, and I can't blame them. So, for those who prefer their bourbon a little more subdued, I plan on setting out some mixers with different recipe cards allowing for each person to mix up their own concoction. While I still haven't decided exactly what we will be shaking up, I have gathered up my five favorite bourbon cocktails in hopes of picking the winning three. The problem now is deciding which ones win….

1. Cider Bourbon Cocktail from Style Within Reach

2. Brooklyn Summer Bourbon Cocktail from Kitchen La Boheme

3. Peachy Keen from Pixelated Crumb

4. Indian Summer Bourbon Cocktail from A Spicy Perspective

5. Cran-Bourbon Cocktail from Cooking Light 

Indulge In {Baked Beef Empanadas}

This past weekend, I had some much needed time off, and I spend it indulge in some of my favorite things. Cooking, cocktails, crafting, and relaxing were all on the agenda. I haven't gotten a chance to spend time in my kitchen lately creating delicious dishes. It's been your basic chicken and a vegetable around here for weeks, so when I got the opportunity last weekend, I took full advantage. Cooking up a menu of spicy beer queso, pulled beef tacos and my new absolute favorite, baked beef empanadas. I was new to the world of empanadas, but I think I'm now a permanent resident. I've had them at various restaurants around town but never dreamed it could be so simple to make my own. Not to mention, they are incredibly delicious. The best part though is that this is one of those recipes that you can alter to your own taste. Not a fan of spicy food? Leave out the red pepper flakes. Want to make it healthier? Substitute ground chicken or turkey for beef. However you decide to make them though, I can guarantee you can't go wrong!

:: Ingredients ::
1 lb. Ground Beef
1 Small Onion, diced
4 Cloves Garlic, minced
1/2 Tablespoon Cumin
1 1/2 Tablespoon Tomato Paste
1 Can Diced Tomatoes, with juice
2 Tablespoons Cilantro, chopped
1/2 Teaspoon Paprika
1 Tablespoon Red Pepper Flakes
Sea Salt to Taste
15 empanada dough disks (Freezer Section of your local grocery.)
1 Egg, scrambled but not cooked

:: Directions ::
1. Over medium-high heat, combine ground beef, onion and garlic in a pan. Sauté until meat is cooked through, about 5 minutes.
2. Add cumin, tomato paste, diced tomatoes, cilantro, paprika, red pepper flakes, and sea salt. Turn heat down to medium-low and let simmer another 15 minutes stirring occasionally. Your mixture should be moist but not watery.
3. Preheat oven to 400 degrees. Roll out empanada disks just slightly. Fill each with 1 spoonful of meat mixtures. Fold in half sealing with a fork.
5. Place empanadas on a greased baking sheet. Brush with egg wash and bake for 20 minutes or until golden brown. Serve immediately.

Indulge In {Sprinkle Bakes' Spiked S'mores Pie}

As many of you know, I would make cake my primary food group if I could. The moist spongey treat layered with rich and creamy icing is something that I can never say "no" to. However, I've recently had a major craving for homemade pie. Why? I have no clue. But the idea of having a warm pie cooling in my kitchen and delicious smell filling the house has been consuming me for weeks. With thoughts of pie taking over my head every night after dinner, I finally caved. This weekend I'm going to take the plunge and make a pie. It is taking some pretty serious thought on my part as to what kind of pie to make though. I'm torn between a traditional apple or creating an interesting flavor combination. With my gut telling me to go with the later option, I've compiled a series of recipes to test and combine. One of them though sounds amazing just the way it is. It's a spiked s'mores pie from Sprinkle Bakes that sounds out of this world. I mean what's not to love when you combine s'mores with bourbon? If you find the answer, please let me know. Here's the recipe...

:: Crust ::
1 1/4 cup graham cracker crumbs
1 tbsp. sugar
Pinch of salt
1/4 cup butter, melted

1. Whisk together crumbs, sugar and salt in a medium bowl.  Add melted butter and stir until mixture resembles wet sand.  Press into the bottom of a 9-inch pie pan or spring-form pan. Set aside.

:: Bourbon ganache ::
2 cups heavy cream
18  oz. semisweet chocolate, evenly chopped into fine pieces (you can also use chips)
1/4 cup plus 2 tbsp. bourbon

1. Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heat-proof bowl in the microwave at 1 minute intervals. 
2. Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth.  Whisk in bourbon.  Pour mixture over the graham cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).

:: Marshmallow meringue ::
3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme
2 1/2 cups mini marshmallows
1 chocolate bar for garnish
1 whole graham cracker for garnish

1. Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
2. Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
3. Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula.  Brown with a kitchen torch. You may also brown in the oven on the "broil" setting, but be sure to watch it constantly so the meringue does not burn.
4. Keep refrigerated. Garnish with chocolate bar and whole graham cracker. Bring slices to room temperature before serving. 

*Image and Recipe from Sprinkle Bakes

The Happiest Hour {Spiked Apple Cider}

There are few things that make me happier in the fall than a glass full of warm bourbon spiked apple cider on a cool day. Combine that with a trip to the pumpkin patch and I may actually be in fall decorated Heaven. The combination of spices with the sweetness of the cider and the burn of the bourbon is quite perfect. My college roommate always made the most delicious cider when we were in school. We would drink by the gallon and everyone we knew was asking for a glass. But now that she has moved away, I have had to concoct my own equally delicious libation. After sifting through numerous recipes, I think I have finally found the winner. To make it even better, it made my whole house smell of autumn goodness the entire day. Although I prefer to enjoy mine with a shot of bourbon, you don't need one to enjoy it. It is just as delicious when served virgin as it was spiked. Here's the recipe...

:: Ingredients ::
1 Gallon Apple Cider
3 Cinnamon Sticks
10 Whole Cloves
1 Tablespoon Lemon Juice
1/4 Cup Brown Sugar
Bourbon to Taste

:: Directions ::
1. Bring the cider to a boil over medium-high heat.
2. Once boiling, add the brown sugar stirring to dissolve completely.
3. Reduce to a simmer and add the cinnamon sticks, whole cloves and lemon juice. Cover and simmer for a minimum of an hour and a half. For a more intense flavor, simmer longer.
4. Add Bourbon and serve immediately.

Indulge In {Cheddar Cauliflower Soup}

Fall dining is all about three things to me...spiked apple cider (I'll share my recipe next week!), anything pumpkin, and soup. On cool nights, nothing beats sitting in front of the fire, sipping a glass of wine and eating a bowl of hearty soup. My favorite since childhood has always been broccoli cheddar. Served in a bread bowl and paired with a grilled cheese sandwich it most definitely isn't the healthiest of options. Full of cheese, cream, and fatty goodness, it's not something adult me should be eating all the time. In a hunt to find a healthier substitute I stumbled upon this recipe for creamy cheddar cauliflower soup. With all of the flavor and half the fat and calories, this recipe is my new go to favorite for chilly fall evenings. Not only is it a good dinner for two but it is a great addition to dinner parties with groups of friends. Whether you enjoy it as a quick and healthy weeknight meal or ladle it up for friends, I know you're going to love it as much as I do. Here's the recipe adapted from Eating Well...

:: Ingredients ::
2 Tablespoons Extra Virgin Olive Oil
2 Large Leeks, White and Light Green Parts Thinly Sliced and Rinsed
1 Medium Head Cauliflower, Chopped
2 1/2 Cups Unsweetened Almond Milk, divided
2 Cups Water
1 Bay Leaf
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Tablespoons All-Purpose Flour
1 1/2 Cups Shredded Sharp Cheddar, Plus More for Garnish
1 Tablespoon Lemon Juice

:: Directions ::
1. Heat the oil in a large sauce pan over medium heat. Add leeks and cook till very soft, about 5 minutes.
2. Add cauliflower, 2 cups almond milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat stirring often.
3. Reduce heat to a simmer, cover and cook, stirring occasionally until cauliflower is soft, about 8 minutes.
4. Meanwhile, whisk the remaining almond milk with the flour in a small bowl.
5. When cauliflower is soft, remove the bay leaf and stir in the milk flour mixture. Cook over medium-high heat, stirring constantly, until thickened, about 2 minutes.
6. Remove from heat, stir in cheese and lemon juice. Serve immediately.

Indulge In {Cajun Mac N' Cheese}

I've been a Mac n' cheese fan ever since I was a child. What's not to love when you combine pasta and melted cheeses? My favorite is a recipe of my mom's that combines a rue with white wine and loads of cheese to make a decadent cheese sauce poured over penne and baked till bubbly. However, every once in awhile I like to mix it up. For the beer tasting I showed you yesterday, I made an out of this world Cajun mac n' cheese with creole seasoning, andouille sausage, and chicken. It's a great recipe to mix up the traditional and add a bit of flavor. Not to mention, it was a huge hit at the party! It can either be baked in individual ramekins  or in a large casserole dish family style. Whichever way you serve it up, your guests will be sure to thank you. Here's the recipe!

:: Ingredients ::

1 Box Penne Pasta

3 Cups Milk

4 Tablespoon Butter

4 Tablespoon Flour

16 oz Shredded Sharp Cheddar

1 Tablespoon Cajun Seasoning Blend

1/2 Cup Bell Pepper, diced

1/2 Cup Onion, diced

1 Tablespoon Garlic, minced

1 Tablespoon Cooking Oil

1 Can Diced Tomatoes, strained

1.5 Cups Andouille Sausage, sliced

1.5 Cups Chicken, cubed

1/2 Cup Shredded Sharp Cheddar for Topping

:: Directions ::

1. Cook pasta according to box directions. Strain and set aside.

2. In a medium pan, sautee bell pepper, onion and garlic in oil until onion is translucent. Set aside.

3. In a medium pot, melt the butter. Stir in flour and whisk until smooth paste forms. Add milk and whisk continually until it reaches a low boil and thickens. Mix in cheese and stir till melted. Add cajun seasoning. 

4. In a large bowl, combine pasta, pepper mixture, cheese sauce, 1 cup sausage, and 1 cup chicken. 

5. Pour into a greased casserole dish and top with remaining sausage, chicken, and shredded cheese.

6. Bake in a 350 degree oven for 30 minutes or until sides are bubbly. 

Have a spicy Thursday!

Indulge In {Roasted Pumpkin Seeds}

It's hard to tell in Florida when the seasons actually change because the temperatures usually don't. One tell tale sign that it's fall for me is when the pumpkin patch down the street opens up. The huge church lawn filled with pumpkins and gourds of all sizes brings a big smile to my face every time I drive by. Pumpkin is by far one of my favorite fall flavors. Whether it be savory or sweet, I love it. While I don't have much experience with cooking the pumpkin itself, I do have lots of experience in roasting the pumpkin seeds. What most people throw out is my favorite part of the gourd. When toasted and mixed with either salty or sweet spices, it makes a great snack for every day or a nice treat to put out a fall gatherings. I shared my recipe for roasted pumpkin seeds a few years ago and wanted to share again today as a launch into pumpkin season. As the next months go on, I hope to get a little more experience cooking up the flesh of the pumpkin and sharing some more delicious pumpkin inspired recipes with you. While I'm doing that though, I'll just snack on these!

:: Ingredients ::
Pumpkin Seeds from 1 Large Pumpkin, cleaned
Olive Oil
Brown Sugar
Sea Salt
Chili Powder
Chipotle Seasoning
Ground Cumin
**All Spices Done to Taste

:: Directions ::
1. Place cleaned seeds in a single layer on a baking sheet. Bake in a 300 degree oven for 30 minutes to dry out.
2. Remove seeds from baking sheet and toss in a bowl with olive oil and spices.
3. Return to baking sheet and cook for an additional 20 minutes.

Have a tasty Thursday!

Indulge In {The Perfect Cheese Board}

I would have to say this is less cheese board and more a cheese and cured meats board. Either way it's perfect. Ever since I can remember, I've been a big fan of cheese. All kinds of cheese too. It's never mattered how stinky, pungent, or soft cheese was, I would eat it. And when you pair those stinky, pungent, soft cheeses with some slices of cured meat, I'm like a kid in a candy store, unable to decide which to snack on first or which cheese/meat combination to try. So, a couple of months ago, tired of going out to find a great board, I took to making my own. Since then, I've made cheese and meat boards for every function at the house. Sometimes I make them just because it's Sunday. I like to think I've nearly perfected my ideal cheese board. It's a combination of some delicious Italian cured meats and a mix of hard and soft cheeses. While my ideal board would contain a chunk of bleu and slices of gruyere, this one is a bit more friendly for all pallets with milder, more universal cheeses. Plus, it's still amazingly delicious. So, instead of continuing to talk about my love affair with cheese, I figure I'll just share the makings of my perfect cheese board.

:: Ingredients ::
Brie Wedge
Sliced Fresh Mozzarella
Parmesan Block
Sliced Prosciutto
Sliced Capocollo
Sliced Deli Pepperoni
Peach Jam
Multi Grain Crackers

:: Directions ::
Assemble ingredients on large board and serve with cheese knives and a glass of wine.

Have a tasty Thursday!