Food Styling – Page 2

Mint Chocolate Truffles with Oreo + Coffee Almond Bark

Tis the season of edible holiday treats, and on Luv Cooks, we have GOT YOU.

I mean, to me, there is no better way to show love to those that you love than to give something handmade, chocolate, and coffee-centric.

Let me begin with these truffles. I like truffles that are decidedly dark. Rich, yes- but not too sweet, just dark enough to satisfy a chocolate craving without sending me into a sugar headache. We use a 90% dark chocolate bar here, add in semi sweet chocolate to balance the flavor, and a bit of a dark chocolate mint bar and mint extract. Topping them with crushed Oreo Mint thins keeps the truffles fun and holiday-esque! They do take a bit of extra time for the truffle to set, but I promise they are worth it!

Also, PRO TIP alert: Use a toothpick around the base of the truffles to prevent the chocolate from pooling. (I know, I know, every truffle maker’s nemesis, those pesky chocolate pools.)

Ohhh, and this coffee almond bark. It reminds me a bit of my wedding day ice cream- dark chocolate, Heath bar, and flaky sea salt. Divine. The addition of espresso powder deepens the chocolate flavor and you will be LUCKY if you can keep this stuff around for longer than it takes to set on the kitchen counter.

Both of these recipes are PERFECT to make ahead (you could start the truffles, toast the almonds, make the almond bark, then come back to dipping the truffles) and put in bags to hand out to people that you deem worthy.

CHRISTMAS TREATS HERE WE COME!

Coffee Toffee Dark Chocolate Almond Bark

The addition of espresso powder to the dark chocolate in this bar makes for a rich, satisfying treat. Paired with crumbled toffee pieces and toasted sliced almonds, good luck keeping this around for more than the time it takes to set on the kitchen counter!* (I apologize for using this joke twice for those who read our full post, hah!)

Yield: Varies depending on preferred piece size

What You Will Need:

1/2 cup sliced almonds
5 ounces semisweet chocolate
3 ounces dark chocolate morsels
3 ounces Heath bar crumbles plus 1 ounce crumbled Heath bar for topping
1/2 to 1 tsp espresso powder, depending on coffee preference
Flaked or coarse sea salt, for sprinkling

What You Will Do:

Prepare a baking sheet with a baking mat, like a Silpat, or wax paper.
Roast nuts in skillet on medium heat until toasty. Remove to plate to cool.
Melt chocolate (except Heath bar) for 30 seconds in glass bowl in the microwave.
Stir with rubber spatula.
Microwave 30 more seconds; add 3 ounces Heath bar. Microwave 15 seconds; stir. Microwave 15 seconds more. Stir until smooth with only toffee chunks remaining.
Stir in espresso powder until dissolved.
Using a rubber spatula, spread chocolate mixture evenly onto baking mat (or wax paper) on baking sheet.
Top with almonds and additional 1 ounce Heath bar.
Sprinkle lightly with sea salt and allow to cool at room temperature. Once cooled, break into pieces and enjoy!

Mint Chocolate Truffles with Oreo Cookie Crunch

If there ever was a time to indulge in a truffle, it is the holidays. This version is decidedly darker, more chocolatey and less sweet than a premade version, but gets a childlike nod with a topping of mint-flavored Oreo cookie. These are also perfect for wrapping in bags and gifting to the ones you love. ***Make sure you set aside time for this mixture to cool in the fridge since it is a vital step!

Yield : 44 truffles

What You Will Need:

8 ounces 90% dark chocolate chocolate
7 ounces semisweet chocolate
1 ounce mint dark chocolate bar, broken into pieces
1 14 oz can sweetened condensed milk
1/2 to 1 tsp peppermint extract, depending on preference
12 ounces dark chocolate melting wafers, melted
1⁄2 cup Oreo Thin cookies, mint flavor, crushed

What You Will Do:

Melt all chocolate (except for melting wafers) in a large glass bowl over simmering water.
Once chocolate is about halfway melted, add condensed milk. Stir until all chocolate melts and the mixture resembles the texture of marshmallow.
Carefully take the bowl off heat and stir in mint extract.
Cover bowl with plastic wrap and refrigerate for at least two hours.
Line a large baking sheet with parchment paper.
Take truffle from fridge and allow to come to room temperature. The texture is perfect when you can easily scoop it into balls. If needed, you can reheat it at 15 second intervals in the microwave until softened.
Once rolled into balls, put truffles on parchment-lined baking sheet. Place sheet in freezer for about 10-15 minutes to firm up.
Melt dark chocolate in a glass bowl in the microwave for 30 second intervals, stirring after each session, until smooth.
Once ready, use a slotted spoon to dip truffles into melted chocolate. Move to baking sheet, then sprinkle with Oreos while the chocolate is still melty so the Oreos will stick.
Allow to cool on parchment lined baking sheet.

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Eggnog Cupcakes with Vanilla Nutmeg Frosting

My husband and I decided that this year we are going to do one thing VERY right for Christmas. It wasn’t going to be giving each other a Slayer espresso machine (a girl can DREAM) or training our dog to actually catch treats in his mouth. Nope, instead we attempted to make George Washington’s eggnog recipe.

As in, the same one from around around the time of the British tradition’s transport to America. The same time that George and Martha Washington entertained at Mount Vernon. That same one.

To say that the process was tedious is a bit of an understatement. In fact, my sweet husband was so concerned that he over-whipped the egg whites that we had multiple discussions on whether shaking the gallon container with the egg nog already in it would correct or make the problem worse.

The jury is still out on whether or not all of this effort will be worth it; right now it smells (and tastes) about as strong as what my best friend’s dad loosely calls “Eggnog” at our family Christmas party, but what everyone else knows is more like whisky with a hit of vanilla ice cream and dash of nutmeg.

But these cupcakes! Hold the phone. Even the eggnog averse will most likely fall for this cupcake. The recipe doesn’t even actually have eggnog in it- just a blend of almond and rum extracts that highlight a fluffy almond cake topped with delicious vanilla nutmeg frosting.

PLUS, unlike our eggnog, there is no need to let this sit in your fridge for three weeks! Or wait for raw eggs to be “sterilized” by copious amounts of liquor! Just pure, delicious cake topped with fluffy frosting.

Happy baking!

Eggnog Cupcakes with Vanilla Nutmeg Frosting

Cupcakes are the perfect holiday party food, and this version gets a subtle eggnog flavor from both rum and almond extracts. These cupcakes aren’t exclusive, though- even the eggnog-averse among party goers will be lured in by the soft, lightly almond cake and whipped vanilla nutmeg frosting. You can also find this recipe in the December issue of Birmingham magazine!

Yield: 12 cupcakes

What You Will Need:

1 cup cake flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
1 egg yolk, room temperature
1/2 cup unsweetened almond coconut milk
1 teaspoon almond extract
1 teaspoon rum extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

What You Will Do:

Preheat oven to 350 and line a 12-cup muffin tin with liners. Place baking rack in middle rack of oven.
Whisk together flours, baking powder, salt, nutmeg and cinnamon.
In the bowl of a stand mixer, cream butter and brown sugar with the paddle attachment for about 2 to 3 minutes, or until lightened in color and fluffy.
Beat in egg, then egg yolk, until combined, scraping down sides of the bowl as needed.
Add extracts and almond milk and stir to combine.
Add flour in slowly, beating on low until just evenly combined, wiping down the sides and bottom of the bowl as necessary. Don’t beat too long or the cake can become dense!
Pour batter in scant 1/4 cups into muffin tin and bake for 20 minutes, or until a knife inserted in the cake comes out clean.
Remove muffins from tin after 3 minutes and place on wire rack to cool.
Let cool completely then ice with vanilla nutmeg frosting.

Vanilla Nutmeg Frosting

What You Will Need:

16 ounces powdered sugar
1 cup vegetable shortening
4 teaspoons vanilla extract
2 teaspoon almond extract
1/4 teaspoon freshly grated nutmeg plus additional for topping
Pinch of salt

What You Will Do:

In the bowl of a stand mixer fitted with a whisk attachment, beat sugar, vegetable shortening and extracts on medium high for one minute, or until incorporated. Scrape down sides of bowl to incorporate all of the ingredients at the bottom of the mixing bowl.
Beat on high two minutes. Scrape down sides again. Beat on high one more minute; frosting should be almost white in color and fluffy.
Whip in ¼ teaspoon freshly grated nutmeg and pinch of salt.
Pipe frosting onto cupcakes using a piping bag and chosen icing tip.
Top with a dusting of freshly grated nutmeg.

Black and White Chocolate Gingerbread Cookies with Orange Zest White Chocolate

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COOKIES!

To me, no holiday season is complete without the ingestion of at least umm, 100 cookies a piece.

That may be an understatement.

But I thought it appropriate to make recipe #2 of our Twelve Recipes of December, one of my favorite gingerbread cookie recipes I’ve developed.

Working as a recipe developer is fun, but can also be uber frustrating. Especially when you think you have a brilliant flavor combination idea- cabbage and BASIL anyone?! I promise it smells like pizza in the oven!- that doesn’t turn out to be so brilliant (umm, yes, I did once attempt a creative homemade kettle corn that nearly caught my pan and/or stove top on fire).

This recipe, though, was inspired by lots of gingerbread cookies I saw on Pinterest that I wanted to keep the soft texture from, but also add some depth to the flavor. I love standard gingerbread SO much, but it takes TIME to make. This dough requires that extra step of making it ahead of time and allowing it to rest in the fridge. And heaven knows during this season time ITSELF is a gift. BUT if you are going to take the time and monetary effort to bake these cookies, then by golly let’s make them special!

I also thought that adding a few special tweaks could take your bring-gingerbread-to-your-in-laws/coworkers/Friendsgiving game up a notch. Plus, the addition of the pretty orange zest on top is so fun and adds that special sparkle to your Christmas cookie!

Alright my loves, let’s GET TO BAKING!

Black and white dark chocolate gingerbread cookies with orange zest white chocolate

Gingerbread cookies are a December staple, but this version is soft and chewy, with a hit of dark chocolate and molasses that makes them irresistible! Whole wheat flour adds a great texture and the white chocolate dip is a perfect vehicle for more orange zest flavor. Also, the cookies taste even better if you let them sit in the fridge for 3 hours! You can also check this full recipe out in the December issue of Birmingham magazine!

Yield: 24 cookies

What You Will Need:

3/4 cup unsalted butter, room temperature
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg, room temperature
2 cups white whole wheat flour
1 teaspoon baking soda
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup cocoa powder
1/2 teaspoon salt
1/4 plus 1 tsp orange zest
1 tsp vanilla extract
3/4 cup white chocolate melting chips

What You Will Do:

Whisk together flour, baking soda, spices, cocoa powder, salt. Set aside.
Beat butter, molasses, and dark brown sugar in a stand mixer on high for three minutes, or until light and fluffy. Scrape down sides of bowl.
Add egg, mix to combine.
Add vanilla and 1/4 tsp orange zest. Scrape down sides of bowl as needed to incorporate all ingredients.
Add in dry ingredients in two batches, stirring until fully combined.
Put dough in fridge, covered, for at least three hours to set.
Preheat oven to 375. Line a metal baking sheet with parchment paper.
Scoop cookies in one to two tablespoon scoops. Roll into small balls with your hands. Place dough on baking sheet.
Bake for 12 minutes; let cool for two minutes, then remove cookies to cooling rack to cool completely. Line additional cooling rack with parchment paper.
Melt white chocolate chips in 30 second increments, stirring after each round, until melted and smooth.
Dip cooled cookies halfway in white chocolate mixture, place on parchment lined cooling rack. Sprinkle with orange zest.
Let cookies rest at room temperature for at least 15 minutes to set.

Holiday arugula salad with candied almonds and orange vinaigrette

It’s that time of the year for……12 Recipes of DECEMBER!

That’s right, I am about to hit your inbox UP with some fantastic recipes to help you feed all of the fabulous people in your life this December holiday season!

And today, on our favorite posting day of the week (ahem, Friday), let’s talk holiday potluck sides. I think a great side dish has several elements- no need for an oven once you arrive at the party (this is precious real estate for your hostess, try not to encroach on that real estate if at all possible!), simple ingredients, and a beautiful presentation (we eat with our eyes first, people!). Oh, and the dish requires absolute deliciousness and for the holidays, that special, sparkly quality. ***cue fake snow here**

Enter the orange and arugula salad! Honestly, the hardest step of this recipe is making the candied almond brittle! But realistically you could do that a day ahead of time and then throw everything together before you walk out of the door. The bright green of the arugula with the beautiful crimson hue of the cranberries and the light, milky ricotta make a beautiful color contrast too.

I dig this recipe for so many reasons that I made it for a holiday potluck we went to a few days ago, and it got a thumbs up at the party, praise!

So without further ado my loves, let’s get to making that salad and on to the party! (I hope you are wearing your jingle bells…)

Arugula and cranberry salad with candied almonds, ricotta, fresh orange and citrus vinaigrette

This zesty citrus salad is sure to brighten up even the most traditional holiday table. The combination of peppery salad greens, orange vinaigrette, creamy ricotta and buttery rich candied almonds is divine! The recipe for candied almonds makes more than enough for the salad, and can also double as almond brittle, a handmade gift in itself.

You can also find this recipe in the December issue of Birmingham magazine!

Yield: 6 servings

For the candied almond brittle:

What You Will Need:

1 1/2 cup raw almonds
1 egg white
1 tsp vanilla
1/2 cup dark brown sugar, packed
1/4 cup honey
1 tsp cinnamon
1/2 tsp salt

What You Will Do:

Line two baking sheets with parchment paper and spray with cooking spray. Preheat oven to 300 degrees.
In the bowl of a stand mixer, whisk egg white and vanilla until frothy.
Stir together brown sugar, honey, cinnamon, and salt in a bowl until combined.
Add sweet mixture back to mixer; mix for about 30 seconds more, or until combined.
Remove bowl from mixer and pour in almonds, stir with a rubber spatula to coat.
Pour covered almonds on parchment-lined sheet.
Bake for 45 minutes, stirring every 15 minutes with a rubber spatula to redistribute sugar mixture over almonds.
Once baked and out of the oven, stir almonds once more to distribute sugar coating. Put baking sheet on cooling rack. Let cool completely.
Once cooled, chop almond brittle into bite-size pieces for salad.

For the citrus vinaigrette:

What You Will Need:

3 tablespoons vegetable oil
1 tablespoon fresh orange juice
1/2 tsp dijon mustard
1/2 tsp light brown sugar
¼ to 1/2 tsp salt, to taste
Fresh ground pepper, to taste

What You Will Do:

Whisk together orange juice, mustard, brown sugar, salt and pepper.
In a slow stream, whisk in vegetable oil until combined.
Add additional salt and pepper to taste.

For the salad:

What You Will Need:

5 oz baby arugula
2 to 4 tablespoons ricotta, crumbled
1 naval orange, peeled and sliced (Cara Cara and Blood Oranges would be delicious also)
1/3 cup candied almond brittle, chopped
1/4 cup dried cranberries
Citrus vinaigrette, for dressing

What You Will Do:

Toss all ingredients together except dressing.
Right before serving, toss with citrus vinaigrette.

How to be an AWESOME Holiday Dinner Guest

It’s that time. YES today is Thanksgiving Day and I hope you are having an absolutely incredible day!

It’s also about that time to start thinking about all of those holiday parties coming up. One of my FAVORITE things to plan when it comes to holiday parties, is, confession, not only the food to bring but also how to bless the host or hostess of the party.

I mean, how amazing is it that all we have to do is throw on our party dress and enjoy the hard work and cooking of another fabulous person?

I think it’s pretty amazing, and I think I have some great ideas on ways you can UP your party guest love even more.

And for the bulleted version:

5 Ways to be an AWESOME Holiday Guest

Consider your host or hostess and bring them a gift. Ideas: a potted plant; fresh flowers in their favorite color; a bottle of their favorite wine, or fresh coffee beans.
Bring a good appetizer. Meaning: something that doesn’t require oven time! When you are cooking a holiday meal, the host or hostess has to protect their oven or stovetop because that is where a lot of the cooking magic is happening. A great recipe for this: the Thai zucchini noodle salad above.
Love people over politics! Avoid hot topics, and stick to things that are positive and uplifting to the people around you.

4. Offer to clean up. It’s such a kind gesture offer to give back to your host or hostess and offer to help with the dishes!

5. Send a thank you note. There is nothing better as a host or hostess of a party than receiving a sweet note in the mail affirming all that you did to make the party happen! To me, this is one of the most thoughtful things we can do to love on each other.

So there you have it my lovelies! Happy holiday party planning this week:)

Maple Syrup and Whiskey Sweet Potatoes with Hazelnuts

Thanksgiving is almost here!! YAYY!!

Like I posted Monday, I know how stressful and intimidating it can be to plan an ENTIRE Thanksgiving meal. So, if you are like lots of people I know, bringing a side dish to a meal is a perfect way to bless a host or hostess. Or, use it to lighten your own cooking load a bit!

Today we’re featuring an easier version of your typical sweet potato side. In fact, this is one of the tastiest sweet potato dishes I’ve ever developed, and I CAN’T WAIT to share it with you!

I know you are busy, so without further ado- grab that high quality maple syrup, a small bottle of honey whiskey, and get going! You can even go ahead and dice the sweet potatoes, and soak the cranberries, in advance for Thursday.

LOVE Y’ALL!

Honey Whiskey Sweet Potatoes with Dried Cranberries
Whiskey is a perfect complement to any holiday gathering, and combining honey whiskey with roasted sweet potatoes, dark brown sugar, and dried cranberries highlights the depth a tart cranberry can bring to a side dish. Be warned–these potatoes are addictive, so if you want to have leftovers the next day, make two batches! You can also find the full recipe on Birmingham magazine’s page!

Yield: 6 servings

What You Will Need:

2.25 pounds sweet potatoes, cut into large wedges (about three large)
1 tablespoon olive oil
1/2 teaspoon salt
4 tablespoons salted butter
1/2 cup packed dark brown sugar
1.25 ounces honey whiskey (like Jack Daniel’s Original Recipe Tennessee Honey)
1 teaspoon cinnamon
1/4 cup chopped hazelnuts
1/4 cup dried cranberries, soaked in hot water for five minutes and drained

What You Will Do:

Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Spray foil with non-stick cooking spray.
Toss sweet potatoes with olive oil and salt in a large bowl. Spread onto baking sheet.
In a small saucepan over medium heat, melt butter, brown sugar, honey whiskey, and cinnamon. Bring to a boil, then cook, whisking constantly, until thickened (about 4-5 minutes). Remove from heat to cool a bit.
Once syrup is made, bake potatoes for 12 minutes. Remove from oven and lightly stir, then put potatoes back in to roast for 12 more minutes.
Remove from oven again, and pour whiskey syrup, cranberries, and hazelnuts onto potatoes. Toss gently with a rubber spatula.
Return to oven to bake potatoes for 8 more minutes.
After removing from oven, toss gently with a spatula with any remaining syrup to combine. Let cool for a few minutes, then serve.

Tips:

Using heavy duty (not regular) aluminum foil for this recipe helps prevent the whiskey syrup from sticking to the pan.
If you want more of a salty and sweet combo, try sprinkling the finished sweet potatoes with kosher salt.
Soaking dried cranberries in hot water softens their texture in roasted dishes like this. If you like a firmer cranberry, feel free to leave them unsoaked.
Honey whiskey adds an extra holiday sweetness to this dish. If you prefer a less sweet flavor, you could substitute bourbon instead.
Watch the syrup carefully (and whisk it constantly) as it boils. This keeps all of the sugars from sticking to the bottom of the pan.

Dry Brined and Roasted Turkey Breast with Cranberry Pan Sauce

Lovelies!!

It’s the big week of Thanksgiving and at Luv Cooks I am ABUZZ with all the fun cooking that is about to go down around me. From turkeys to taters to desserts with my mother-in-law, oh my gracious how FUNN!

BUT I also realize that it can also be super stressful and intimidating to even begin thinking about cooking a huge meal like Thanksgiving. So, I’ve landed on sending you guys easier versions of the typical whole shebang– and we will start with this roasted turkey breast.

The beautiful thing about roasting a turkey BREAST as opposed to a whole bird is that the cooking time is shorter, the process is easier, the cost is less, and all you have to do is set aside some time ahead to salt and dry-brine the bird ahead of time.

And what I also love about this recipe is that you use the pan drippings from the turkey in the cranberry pan sauce, tying all of the flavors together. If your local supermarket doesn’t have whole cranberries, they should be in the frozen fruit department!

So go ahead and buy that turkey breast, keep it in the fridge, and on Wednesday salt/sugar it up! And make sure you don’t cover the turkey after you salt it (also called dry-brining); it needs to breathe in the fridge to get that crispy skin!

Roasted Turkey Breast with Thyme and Cranberry Pan Sauce
Dry-brining this turkey breast overnight is an extra step, but getting beautifully-crisp skin and tender breast meat is well worth the effort! Using the meat drippings in the pan sauce along with whole cranberries creates even more bright flavor for a Thanksgiving mainstay. You can also see this full recipe in Bham mag!

Yield: 4 hearty portions or 6 light portions

What You Will Need:

1 1/4 teaspoons salt, divided
1 teaspoon dark brown sugar
Around 2.2 pound bone-in turkey breast half, patted dry
1 tablespoon olive oil
1/4 cup finely-chopped sweet onion
1/4 cup diced carrot
1/2 cup whole, frozen cranberries
1/2 cup white wine
1 teaspoon fresh thyme leaves
2 tablespoons salted butter
1 to 2 teaspoons Dijon mustard, depending on preference
Salt and fresh cracked pepper, to taste

What You Will Do:

Combine 1 teaspoon salt and brown sugar in a small bowl.
Run your fingers under turkey skin to loosen it from breast meat.
Rub salt and sugar mixture under turkey breast skin.
Place turkey on wire baking rack over 9-by-13-inch glass casserole dish and put in fridge overnight. Do not cover turkey.
Remove turkey from fridge; preheat oven to 450 degrees.
Rub turkey with 1 tablespoon olive oil and lightly salt with remaining 4 teaspoon salt.
Put turkey in oven on rack over casserole dish.
Bake turkey for 35-40 minutes, or until meat registers 165 degrees. Check temperature at 30 minutes; if top is becoming too brown, cover with aluminum foil.
Remove turkey from oven; tent with foil to rest while you prepare the pan sauce.
Working carefully, gently pour 2 tablespoons meat/oil juices from baking dish into saute pan. Bring heat to medium, and add onion, carrot, and cranberries. Saute until softened, stirring occasionally, about 5-6 minutes.
Once berries begin to burst and onion is softened, add cup white wine. Scrape up meaty bits that may have developed in the pan; add thyme leaves and stir until much of the wine evaporates, about 1 minute.
Remove sauce from heat; whisk in salted butter and Dijon mustard. Season with salt and pepper if desired. Serve with turkey.

Tips:

A 1-cup serving of whole cranberries contains only 50 calories, 4 grams of sugar, and almost 5 grams of fiber.
Dry-brining the turkey helps to season the bird more deeply and create a crispier skin. The turkey can be brined for up to 24 hours, so it’s a great step to do ahead of time.
When seasoning the turkey after dry-brining, go lighter on salting the skin since the bird has been pre-salted. Also, make sure you leave room for the turkey breast to “breathe” in the fridge; covering it with foil or plastic wrap inhibits this process.
Oiling the skin of the turkey breast keeps it moist and creates a more even, beautiful browning effect, perfect for the grand presentation moment at the table!

Five Thanksgiving Foods to MAKE AHEAD (like, this weekend!)

It’s Friday and Thanksgiving is THURSDAY!

This means that it’s time to start prepping how you can LOVE ON some folks next week.

I’ve researched, I’ve listed, and I believe I have compiled (and explained- check out my FULL You Tube video below!) FIVE dishes YOU can make ahead of time to ORGANIZE your week so it’s fun and fabulous and focused around those beautiful friends at your table (and you aren’t having a come-apart at the workload).

The easiest way for me to organize things (and maintain my sanity) is to list it out. HUGE shout out to these articles by Williams Sonoma, The Kitchn, and Ree Drummond for being AMAZING resources for this list.

Here are my TOP FIVE THANKSGIVING FOODS TO MAKE AHEAD:

Pie crust! Go ahead and make that homemade pie crust! All you have to do is put it together by hand, fork, or the food processor; form it into a disc, wrap it with freezer wrap or aluminum foil, and freeze it. OR you can form the dough into your pie pan, wrap it tight in aluminum foil, and freeze it. OR you can make your pie ahead of time (dough + filling) and freeze it as a whole shebang! Then defrost the pie for a few ours and put it in the oven to bake.

(Click here for the ultimate pie crust from Abby Jone’s rosemary pear and bourbon caramel pie)

**Bonus points for making it today, you have earned a MVP trophy already.

2. Mashed Potatoes! Did y’all know that the fat in dairy actually protects your favorite mashed potatoes in the freezer? So use ALL the cream and butter you normally would to make sure your potatoes freeze well. In fact, if you only use broth, they probably won’t last. So, make your favorite recipe, let them cool, then put them in a freezer safe bag, smoothed out and laid flat. This article by The Kitchn does an amazing job explaining the process!!

3. Homemade ROLLLS!! Being honest, normally if I was having people over I would not be serving homemade rolls. BUT for Thanksgiving, I love these small homemade touches to a meal that make people feel like it’s a grand event. To me, homemade rolls qualify! All you need to do is make your roll dough, let it rise, form it into rolls, then place them on a baking sheet and pop them directly into the freezer. They should last a month! Love these Soft and Tender Dinner Rolls!

4. Cranberry Sauce! The beautiful thing about cranberry sauce is that you it tastes even better and I believe may get more jiggly over time. So either go ahead and keep it in the fridge (covered) for a few days, OR put it in the freezer and give it a day to dethaw.

This amazing casserole by Light in the Loft House looks incredible!

5. Green Bean Casserole! You can go ahead and make the base of your casserole, then pour it into your baking pan and put it in the fridge, covered with foil. You can keep it in the fridge for three days. Wait to top it with crispy onions until you are ready to bake! I dig this The Best Green Bean Casserole by Light in the Loft House!

Happy weekend prepping lovelies!-C

Chocolate Pumpkin Waffles with Heath Bar

PUMPKIN WAFFLES!!!

Thanksgiving is officially upon us (as in NINE days away) so I thought it would be super cool to post some creative recipes that put a fun spin on the traditional pumpkin and sweet potato sides we are all used to.

Let’s start with this coconut sweet potato soup with chickpeas. To this day, this is still one of my worst food styling stories EVER, but the recipe itself is super delicious (just try not to spill it all on your neighbor’s front door.)

Then there are these waffles. Oh. My. GRACIOUS! They would be AWESOME for a pre-Thanksgiving breakfast, next day treat, or just all around holiday winner.

I’d also like to give a HUGE shout-out to the wonderful Stephanie Mullins for these incredible photos. She is oh-so-talented and I loved spending my morning with her, watching her work.

Without further ado-

Chocolate Sweet Potato Waffles with Heath Bar*

These waffles come together easily, and feature the fiber and satisfying nature of whole wheat flour and pumpkin puree. Serve with additional maple syrup and heath bar for topping for a super holiday treat.

What You Will Need:

2 cups white whole wheat flour
1 teaspoon cinnamon
1/2 tsp pumpkin pie spice
1 tablespoon cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup dark chocolate almond milk
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
1 tablespoon maple syrup
2 eggs, lightly beaten
1 (15 ounce can) can pumpkin purée
2 tablespoons heath bar, plus more for topping (or chocolate bar crumbles of choice)

What You Will Do:

Preheat a waffle iron to the medium high heat setting.
Whisk together flour, cinnamon, pumpkin pie spice, cocoa powder, baking powder and salt in a large bowl.
In a medium bowl, whisk together almond milk, coconut oil, vanilla, maple syrup, eggs, and pumpkin puree until smooth and combined.
Pour wet mixture into dry and stir gently, just until combined. Stir in health bar.
Pour batter by 1/4 to 1/3 cup spoonfuls into waffle iron. Cook for about 4 to 5 minutes, or until waffles are browned and cooked through.
Serve with additional Heath bar for topping and drizzle with maple syrup. Happy Thanksgiving!

*Also, y’all, this is so embarrassing. I know that I got this recipe inspiration online but I can’t remember WHERE!! If this looks similar to your recipe for chocolate sweet potato waffles, please email me! Love y’al!

Salted Caramel Apple Almond Bars + Almond Pesto

It’s literally NOVEMBER 10.

November 10?! How did time FLY past this year? So quickly, so steadily. And here we are, marching towards Thanksgiving.

Since I know all of you most likely have food on the brain, these next couple weeks we will be highlighting recipes- and ingredients- that I think would be a FAB fit for your Thanksgiving table.

This week, we are all about some almonds! Almonds are not only full of healthy fats, protein, and magnesium, they are a super tasty way to add both a sweet and savory element to your Thanksgiving meal planning.

On the sweet side, these salted caramel almond bars are perfect for a pre-meal snack, or post-Thanksgiving dessert. They are perfect for everyone from your little one to your oldest guest in attendance. And, you can even crumble them up and use them atop roasted apples or creamy ice cream.

And for your savory needs, this sun dried tomato almond pesto was SO addictive that both Jake and I could not. stop. eating. it. And not only does it work for spaghetti squash, it’s a perfect add-in for a pasta salad or used as a sauce for a leftover turkey pizza.

So, my lovelies. Here’s to a month full of JOY, celebration, and all the fun and fabulous recipes that will make your holiday table special. And as always, we are so grateful to partner with Birmingham magazine on these recipes.

Happy Friday!

Salted Caramel Almond Bars
These no-bake, easy-to-assemble oat bars are packed with healthy ingredients, and the addition of salted caramel sauce adds a buttery, sweet richness just decadent enough for even the pickiest eater. A surprise hint of cardamom will leave your friends and family guessing the secret ingredient–and wanting another bar!
Yield: 9 bars

What You Will Need:

1 cup dried apple chips, chopped
1/2 cup sliced almonds
1/2 cup store-bought salted caramel sauce
2/3 cup old fashioned oats
2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 cup toasted coconut chips, caramel sea salt flavor
2 tablespoons chia seeds
1/4 cup roasted, salted, seeded sunflower seeds
1/4 cup dried cranberries
Flaky sea salt, for topping

What You Will Do:

Grease an 8-by-8-inch baking dish and spray a rubber spatula with cooking spray.
Use greased rubber spatula to stir all ingredients (except sea salt) together in large bowl. Once the mixture comes together, is easy to stir, and all ingredients are fully covered in caramel, it’s ready to spread. Top with flaky sea salt.
Spread oat mix into greased dish. Spray hands with cooking spray and press mixture into pan until even. Cover and put in fridge for at least 1 hour to set.
Cut into nine bars using a sharp-tipped knife and enjoy. Drizzle with even more caramel sauce and sea salt if you are feeling adventurous!

Sun-dried Tomato Almond Pesto with Spaghetti Squash and Goat Cheese

This pesto highlights the robust flavor of almonds by pairing them with zesty sun-dried tomatoes and creamy goat cheese. Combining the pesto with spaghetti squash creates a low-carb, filling option for vegetarians and carnivores alike. Pair the pasta with a green salad, and call it a meal!

Yield: 4 servings

What You Will Need:

1 large spaghetti squash, halved and seeds removed with a spoon
1 tablespoon olive oil, plus 1 teaspoon olive oil, divided
5.5 ounces julienned sun-dried tomatoes in oil, drained and oil reserved
1/4 cup roasted and unsalted almonds, chopped
3 cloves garlic, skins removed and crushed
3/4 cup fresh basil leaves, packed
2 ounces goat cheese
1 tablespoon, plus 1 teaspoon reserved oil from tomatoes
1/2 teaspoon salt, plus more to taste
Ground black pepper, to taste
2 ounces herbed goat cheese, for topping
Fresh parsley, for topping

What You Will Do:

Preheat oven to 450 degrees and spray baking sheet with cooking spray.
Drizzle spaghetti squash with 1 teaspoon olive oil. Place cut side down on baking sheet. Bake at 450 degrees for 45 minutes; let squash cool for at least 10 minutes.
While the spaghetti squash is roasting, assemble pesto. Put tomatoes, almonds, garlic, basil, regular goat cheese, 1 tablespoon olive oil, and reserved oil from tomatoes into the bowl of a food processor.
Chop in processor until almonds are blended to a fine grind and mixture comes together into a thick paste.
When spaghetti squash is done, shred into strips with a fork. Transfer “noodles” to a large bowl.
Stir in fresh pesto and 1/2 teaspoon salt. Taste and season with additional salt and pepper if desired. Put mixture back into spaghetti squash shells.
Turn oven to high broil.
Top squash with 2 ounces herbed goat cheese. Broil for 3-4 minutes, or until cheese turns a bit golden on the edges. Garnish with parsley and serve immediately.

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