Luv Cooks – Page 11 – Making alternative eating easier on YOU!

Weekly Beauty Inspiration: Cooked, Dolce & Gabbana, Gray Wood

Dolce and Gabanna Spring 2016 LUV! — *Photo taken from dolcegabbana.it*

Luv Cooks is about to make a beautiful debut.

As you know, I am a passionate foodie, sweet tooth, peanut butter lover. I am also a fan of all things beautiful. Lately, I’ve been doing a lot of praying and thinking about the blog. What do you, my precious readers, want to see? What would bless you? What would fill you up- both literally and creatively?

I think you, like me, share a love of beauty. It’s part of what makes me who I am (my name is actually Greek for beauty, shout out to all my Greek sisters!), it’s a large part of why I feel so connected to my Maker, and it’s a huge part of why I got into this whole blogging thing in the first place. Plus, doing food and prop styling full time means I get to be surrounded by beauty a lot. It’s pretty amazing.

So, in an effort to try a few new things around the blog, here, my wonderful friends, are the beautiful things that inspired me both in and out of the kitchen this week.

Dolce & Gabbana Spring Ad Campaign

Photo taken from dolceandgabanna.com — *Photo taken from dolcegabbana.it*

The colors, textures, Italian grandmothers, pasta, and produce stand in this campaign are heavenly. My love for the look of Dolce and Gabbana’s ad campaigns runs deep. If I had $4,000 to spend on a dress and sunglasses, you better believe I’d be sporting the ones above. Oh, and have you seen the VIDEO?!

Take me to Italy, bella produce lady!

Anthropologie’s Spring kitchen set up

To say that I want to live in a kitchen with an open, airy view of the Grecian sea while gazing across my white marble countertops towards my Anthropologie cake stands and colorful cook book collection- understatement of the century. They do such beautiful work with cool, bright props and ceramics. #LUV

Cooked

*Recipe taken from Eater.com, a screen shot capture of the episode “Fire” (contributed by Netflix.com and Jigsaw productions)*

I laughed, I cried, I was a tad grossed out, I wept for joy. You know, just a normal Tuesday night watching Cooked. Y’all- Michael Pollan not only is one of my favorite, down-to-earth food personalities/experts, his new show Cooked (on Netflix now) is my fave. As in, I am trying to focus on writing this right now and secretly wishing there was a way to watch the Water episode at the same time. Oh wait, you want to go to Morocco to run a grain mill now too? I knew you would!

Gray Wood

*Restoration Hardware Bowls, photo from Beauty at Restoration Hardware*

I think gray wood is gorgeous, especially when it comes to bowls, countertops and furniture elements. It counterbalances color so well. Like these two shots, taken from MyDomaine.com:

trend-alert-gray-wood-furniture-and-decor-1684123-1457052166.640x0c — *Photo: Sharyn Cairns, design by Mim Design, taken from mydomaine.com*

trend-alert-gray-wood-furniture-and-decor-1684119-1457052145.640x0c — *Photo: Evan Lane, design by Amber Lancaster, taken from mydomaine.com*

I want to go to live there with those pillows. And the eggs.

Longchamp Spring Ad shot in Wynwood (Miami!!)

Longchamp LUV! — *Photo taken from miaminewtimes.com*

The color block, the artistry, the fierce photo of Alexa Chung. Fabulous. And it brings back such good memories of Jake and I’s honeymoon in Miami. Sigh.

And last, but certainly not least, this photo of ice cream from Rachel Ray’s January 2015 magazine.

I aspire to style something like this one day. The drips on the ice cream are purrrfeect. And the blue background is spot-on.

Alright, my Luv Cooks family- I hope you have a sweet, beauty-filled weekend. Enjoy these last remnants of winter and at some ice cream in front of a color block wall, while wearing a fabulous handbag with somebody you love. Peace!

Strawberry Honey Lemonade + Sunshine

I want it to be sunny. I want the snow to melt, the windshield of my Prius to unfreeze, and the clouds to part to reveal a glorious, warm stream of sunlight onto the city of Nashville.

However, the reality of our current situation is that it’s hovering around 30 degrees outside, two of my plans with my girlfriends have been cancelled due to inclement weather (and my lack of a 4-wheel drive vehicle), and I am suffering from small-space-affected-disorder. Well, that last phrase might have been a bit extreme. With all due respect to those suffering from a dread of small spaces, our current situation looks like this: me attempting to meet my New Year’s resolution of circuit workouts (aka doing jumping lunges and wobbly tricep dips) while my husband plays guitar and the heater is on.

Hot yoga has nothing on Kayla Itsines workouts in the loft.

So when my amazing creative friend Victoria of Prophet Hall invited me to be a part of her pop-up shop last Saturday I was GAME. Fresh air, new friends, and fabulous clothing were all I needed to hear in order to jump out the door and into the 35 degree sunshine.

This week’s recipe is one I made for the event, and comes from our amazing, The Nashville Cookbook. All you need is fresh lemons, local honey, a batch of strawberries and a little sugar, and you are well on your way to mid-winter refreshment. And a pseudo-springtime moment.

Ok y’all- so join me this week in pretending that it’s spring and bring a little Southern sunshine to your neighbor with a tall glass of lemonade. No need for ice, just leave it outside for a few minutes.

Strawberry Lemonade (adapted from “Lemonade” by Virginia Swoopes in The Nashville Cookbook)

This lemonade is so easy, only takes a few ingredients, and tastes better as it sits. Slice up some extra strawberries and lemon for a pretty garnish.

What You Will Need:

1 tablespoon sugar
6 strawberries, sliced, plus more for garnish
Juice of 4 lemons (about 1/2 cup fresh juice)
6 tablespoons local honey
6 cups water (spring water is great here)
6 thin slices lemon

What You Will Do:

In a small bowl, stir together sugar and strawberries. Mash together with a fork until a chunky paste forms, and let sit for about 15 minutes.
Whisk together honey and lemon juice until combined. Add strawberry mixture, then transfer to a pitcher. Stir together with water and lemon slices.
Add additional sliced strawberries and lemon slices as you feel! Pour into individual glasses and share the luv.

The Honeysuckle Is Sweet

Brown butter Grouper — *The Honeysuckle’s Gulf Grouper with Brown Butter Caper Emulsion*

The Honeysuckle is sweet.

Here at Luv Cooks, you know that we are all about loving people well with food. And I hope that as we continue on our blog journey we will learn how to do that better, with more intention, and with better results. I also want to introduce you to places in Nashville- and across the world- that do this well. That treat you like family and are totally Luv Cooks style. The Honeysuckle is one of those places.

I had the privilege of joining several other amazing food bloggers here in Nashville Monday night for one of the best welcome dinners to the city I’ve had. As part of a complimentary press dinner (y’all, I felt so special) our group of bloggers was treated to a several course dinner introducing us to all the restaurant had to offer.

And now, allow me interrupt this review to say something. Y’all- they served us Southern vegetables. That were delicious, and charred, and popped alongside flavorful sauces. The brussels and carrots and okra and cauliflower were the highlight of my meal. I love, love when you are dining out and alongside more traditional fare they offer local, fresh options. Winning!

As we ate, I learned that The Honeysuckle only uses direct source, “day-boat fish.” They dry age their steaks and cook their heirloom vegetables sous-vide style to keep things the most nutritious. Plus, their Executive Chef Josh Weekly is present at the restaurant (unlike some other places). Because they care about their customers and their experience, they make sure he is there. I think that shows some major Luv.

And the night really felt so warm; we were seated beside a crackling fireplace, snow fell softly outside, and tucked away in a corner we were served an array of Southern, heart-felt food. Oysters that were bright, almost floral; followed up by a beautiful charcuterie platter that was prepared in house (the tasso ham and fig preserves were my favorite). Then, then, the goat cheese shuffle was presented, drizzled with chive oil and served with wild mushrooms and charred tomato jam. The texture on these grits was superb, and the goat cheese kept the dish light, but satisfying.

Grits souffle — *Goat Cheese Grit Souffle*

Soon after arrived their gorgeous charred vegetables- roasted heirloom carrot, charred okra, caramelized brussels-arrived. Oh, and the roasted cauliflower with chive oil and spicy red pepper aioli. The color on that dish was fantastic (see above).

The entrees were not to be missed; my seared salmon with sour mash succotash and bacon-sorghum glaze was flakey and slightly crispy on the outside from the caramelized sorghum. The succotash was spot-on and hit that warm/Southern comfort craving. The pan-fired gulf grouper, with braised leeks, wild mushrooms and spinach, and brown butter caper emulsion, was delicious as well. Really, you had me at brown butter.

Salmon with Succotash — *Seared Salmon with Bacon-Sourghum Glaze*

Plus, they do this really cool technique at The Honeysuckle where they can serve your choice of ahi tuna, filet mignon, or sliced scallops on a Himalayan salt stone heated to 700 degrees. This technique was lovely and now I want to own one and serve meats cooked on it to you at my house. #dreams

In addition the the seafood, they also offer chicken-fried chicken, shrimp and grits, and a wild mushroom meatloaf that I hear is not to be missed.

The meal was beautiful; our waiter was lovely, and he explained everything in detail to us. I felt at home, which I believe is the feeling the restaurant hoped to evoke from the beginning.

Spiced Bundt Cake — *Spiced Apple Bundt Cake with Salted Caramel Sauce*

And to bring a “sweet finish” to our meal, we were brought an array of desserts. The spiced apple bundt cake (above) was drizzled with a salted caramel sauce, but my favorite item, oh y’all, was the honey orange biscuit (you can see it on the platter below). The chocolate ganache was good, especially swirled in the lava salt sprinkled near it. But y’all. I had to ask our waiter Michael to send me home with an extra box of them. And because it was The Honeysuckle, and they are incredibly generous, they did.

Dessert platter with the biscuits — *Please order these sweet biscuits (above). They are so good.*

So, the next time you are in Franklin (outside of Nashville), and you are looking for a wonderfully warm, fresh, generous, delicious dining experience- check out The Honeysuckle. I think your night will be sweeter because of it.

Restaurant info:

The Honeysuckle

1770 Galleria Blvd

Suite A

Franklin, TN 37067

website: The Honeysuckle

Tel: 615-771-2111 | Email: original@thehoneysuckle.com

Wacky Cake with Cocoa Fudge Frosting

In my book, chocolate is one of the best ways to luv somebody.

I mean, as my friend Angela Roberts of Spinach Tiger blog recently said, “Chocolate is my favorite food group.” Agreed, whole heartedly, my friend.

And readers, have I told you lately? I LOVE YOU! So, here is my virtual love gift: chocolate cake.

This week’s recipe from The Nashville Cookbook is one of my favorite chocolate cakes I’ve made. If the title of the recipe wasn’t enough- I mean, who can resist “Wacky Cake?”- it involves ONE BOWL. One mixing bowl! Can you imagine? The chocolate cakes I’ve tried in the past involved layered steps of beating in liquids, egg shells, mayonnaise, chocolate batter all over my hands, flour in the crevices of my counter tops, and needless to mention, icing in my hair.

All this recipe requires is a quick sift of the dry ingredients; adding them to the wet ones in a mixer bowl; and a good beating for two minutes. Bake in oven. Viola! This recipe is simple, straightforward, reliable, and good.

***We interrupt this post for a historical fact. Gettin’ you educated!****

The reason why this cake is called “Wacky Cake” is because the traditional version allows you to sift, mix, and bake ingredients in the same pan. I like the mixer method this one uses because I am always concerned with cakes sticking to my pan, thus my love of greasing with shortening. This cake is also called “Three Hole” cake because you can potentially put the dry ingredients in your pan, make three holes, then fill those holes with your liquid mixture. Kids would LOVE this recipe too because it’s so easy and they get to dig in cake mix and make holes. You’re welcome.

Oh, and the recipe has ties to the Depression era because of it’s lack of butter and eggs (due to rationing). Our ancestors were so smart.

****Historical Fact Time Ended. You know, just loving you with some conversation starters this week.***

Also, in the spirit of all things fun and Luv Cooks, this cake is presented to you in honor of Valentine’s Day (it’s topped with cute pink chocolate balls for goodness sake). I know it will make anyone in your life who loves chocolate, eats cake, and loves you happy. And for those of you who are vanilla or strawberry people on Valentine’s Day, I apologize. This blog will probably not ever go in that direction. But we luv you anyway!!

Ok y’all- so saddle up those kids, your significant other, your dog- whoever you love on Valentine’s Day, have a BLAST, and make a wacky cake. Silly string not included.

Wacky Cake with Cocoa Fudge Frosting

This cake could not be easier. All you need is a mixing bowl, a few minutes of prep work, and you will be baking a light, chocolatey cake in no time.

What You Will Need:

For the cake:

1 1/2 cups all purpose flour
3 tablespoons cocoa powder
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla

For the Frosting:

1/2 pound powdered sugar
1/4 cup cocoa
1/4 cup softened butter
1 teaspoon vanilla
2 tablespoons water (plus more if needed)
1/4 cup (plus 1 tablespoon if needed) corn syrup

What You Will Do:

Preheat the oven to 350 degrees. Grease and flour a 9-inch square baking pan.
Sift the flour, cocoa powder, sugar, baking soda, and salt together in a mixer bowl. Add your wet ingredients (oil, water, vinegar, and vanilla) and mix on medium speed for two minutes.
Pour the batter into the cake pan and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean. The cake should also spring back when you touch it.
Allow to cool in the pan before you ice this beauty!

Now, make the icing:

Combine the sugar, cocoa, butter and vanilla in a mixing bowl until no lumps remain and things are looking smooth.
Pour the water and corn syrup in a small saucepan, and heat the mixture to simmering but don’t boil it (you want gentle bubbles to start forming, then take it immediately off the heat). Pour your warmed syrup mixture into the mixing bowl.
Beat the icing at a low speed until smooth and glossy. My icing wasn’t smooth and glossy at this point, it got a bit too thick. So I added one more tablespoon warm water and 1 more tablespoon corn syrup. If your icing is still thick, continue adding warm water and corn syrup until it loosens.
Now, frost the cake! You want to do this while the icing is warm, or it becomes hard to smooth.

Enjoy! Love y’all! Happy Valentine’s Day!

Gourmet Beef Stew + Welcome to Nashville

January is just the best.

There are a host of reasons I feel this way. It’s a fresh start to the year, my schedule seems to become slow enough to give time for some goal setting- but most of all, it’s this:

Jake strums on his guitar next to me. My desk is leans against a large window; I turn my head to the right and look out at the city where I’ve always dreamed of living. Cars rush past outside and their rhythm beats sweetly alongside the guitar riffs. This is the start of Nashville for me.

And the beginning of 2016 has been a sweet one. The start of life in a new space; living in a tiny one (#loftlivin’); and new friendships forming that I feel will be lifelong. Up until this moment, I have yet to experience feeling so at peace, so in that “right where I am supposed to be” position. Life is good.

And it’s funny how I feel already that I owe something to Nashville. The smiling faces, the creativity, and the overwhelming support to people pursuing their dreams; there’s something here that I want to jump into, be a part of, bless people with. And, fortunately for me, my sister gave me just the way to do it.

Cue video intro here!

The Nashville Cookbook: Recipes of the Cumberland Region is where this year begins. This book is a treasure trove of history, Southern tradition, recipes yet to be explored, all from a city I long to know more about. Written by the Nashville Area Home Economics Association in 1976, one of my favorite quotes in the book’s forward is “Food is essential for the nourishment of the body, and books are essential for the nourishment of the mind and the imagination. A good cookbook can meet both these essentials, and that is what the Nashville home economists have provided here.” It is a collection of the history of places- there are beautiful prints and historical pieces on the Maxwell House Hotel, the Parthenon, Fort Nashborough and places in the Cumberland Region. It is my introduction to Nashville as a city, as a food culture, from the point of it’s history and its fascinating, “zany”, carefully crafted recipes. As the opening pages state, “We wish the book to be a joy to read, to use, to savor, and to treasure!”

So this is where Luv Cooks lands. I will cook from these recipes, aiming to make them as authentically as I can. I will include local product, produce, meat, cheese- when I can and where I can- and hope that through this process I have the pleasure of meeting the people who are bringing these fantastic foods to our table.

I will also most likely offer my variations on the tried-and-true. This week’s recipe- such a warm, comforting start to a below freezing week in Nashville- already involves some tweaks, based off of cooking methods I have learned in styling. But I hope that each of these changes will bring something new, and helpful, to your table.

So, saddle up this year for a fantastic, fun, wild ride through a cookbook, written in 1976, full of Southern flair, ingredients, spice, and the joy of life that is wonderfully unique to Tennessee. Let’s eat!

This week’s purveyors:

Meat: Delicious, lean stew meat by KLD Farm (Their beef is 100% chemical free; grass fed and grain finished; contains no antibiotics or growth hormones; and is dry-aged for 14-18 days . In other words, deliciousness.)

Produce: Potatoes by Smiley Farm (Link Smiley Farm at Local Table; they sell daily at the Nashville Farmer’s Market!)

Weekly tip: Quality Stew Meat + Relax with Some Soup

Gourmet Stew from The Nashville Cookbook

This beef stew is perfect for a cold winter night, and so simple to make. The hardest part is probably waiting for the meat to tenderize, which for me took a about 2 1/2 hours. The recipe in total takes about 3 1/2 hours, but I made mine on a lazy Sunday afternoon, and it was perfect.

What You Will Need:

2 lbs lean boneless stewing meat, cubed, and patted dry
Black pepper, freshly ground
1 tablespoon flour
3 tablespoons organic butter
4 1/2 cups water, divided
2 bay leaves
Dash of hot sauce
1 teaspoon salt
6 whole cloves
1/2 teaspoon ground allspice
1 teaspoon fresh basil, chopped (or 1/4 teaspoon dried)
1 cup red-skinned potatoes, diced
1/2 cup carrots, cut into 1/2 inch thick slices
1 cup onions, diced
10 ounces fresh green beans (the original recipe calls for 10 oz frozen, but I like fresh)
4 medium size tomatoes, diced (1 lb.) (recipe calls for 1 16 oz can as an option, but I went with fresh)

What You Will Do:

1. Heat a large dutch oven with 3 tablespoons butter on medium to medium-high heat (higher heat works better for browning).

2. Toss meat pieces with 1 tablespoon flour, and top with a few grinds per side of salt and pepper, to evenly coat all four sides of the beef.

3. Once the butter is bubbling, toss in the stew meat and brown on all sides.

4. Once the meat is sufficiently browned and crisp, add 3 1/2 cups water and 2 bay leaves.

5. Simmer on low to medium-low heat for 2-3 hours, or until your meat is tender. (I went for about 2 hours and 15 minutes before I started adding the veggies and spices).

6. Add 1 more cup hot water and the rest of your ingredients (hot sauce, salt, cloves, allspice, basil, potatoes, carrots, onions, green beans, and tomatoes).

7. Bring the stew to a new boil (I turned my heat up to medium-high) then reduce to a simmer on low to medium-low.

7. Continue to simmer the soup until all the vegetables are tender, about another 50-60 minutes.

8. Now, put on your stretchy pants, warm socks, and cozy up with a bowl of stew to an episode of Nashville. Enjoy.

Cinnamon Raisin French Toast Bake + Babette’s Feast

Have any of you ever seen Babette’s Feast?

If you haven’t, I need you to stop what you are doing right now and put it in your Netflix que.

Babette’s Feast is the story of two sisters who live in a tiny Danish sea village. Now, this village isn’t the type found in romantic fantasies; it is incredibly windy, cold, and seemingly full of dried fish.

Both of the sisters are raised by a very conservative, minister father who encourages them to stay at home and live the life of Godly, puritan women. Each has the chance to leave the village- one to marry a soldier, the other to be swept away as a performer in the Parisian opera house- but both choose to live at home and instead give their lives on behalf of the poor.

Danish music plays and winds sweep across the ocean. Scenes of boats. Women in long cloaks. And then…

Babette arrives. Perfectly on cue, she, amidst pain and suffering of her own, arrives on the scene and becomes the color to these precious womens’ meager kitchen. She swaps what appears to be cement-like brown stew for fresh rolls; clear broth dotted with dumplings and fresh herbs; bacon, and fresh fruits the townspeople had never laid eyes on, let alone tasted. The story continues and, without giving too much away (You must see this movie!!) Babette’s fortune changes as fast as a mail carrier can reach her. The rest, as they say, is movie- and food- magic.

I watched Babette’s Feast this afternoon with two beautiful, inspiring Creative women. Each has their own area of expertise- and is incredibly skilled and intelligent in their prospective realms- but, in their heart of hearts, is an artist. It expresses itself in the light in their eyes; the way Jan set our table for lunch, taking time to light the candles and tweak the Christmas greenery on the table runner; the way Ana beautifully whisked her own farm-raised basil sheep’s cheese into golden olive oil, berry red wine vinegar, maple syrup and a dash of dijon mustard to dress our greens salad.

There was such an artistry and experience and heart-felt loveliness to the afternoon. It was just what I needed after a busy holiday rush, tracking miles in our tiny Prius, to sit in a warm living room, the afternoon sun setting, snacking on peppermint ice cream and toasted pumpkin nut bread and Ana’s dark chocolate sheep’s cheese truffles.

It truly fed my soul, and echoed what Babette said- “An artist is never poor.”

You know- in my limited experience- I agree. When we do what we were brought on to this earth to do, just like Jan and Ana do, just like I attempt to do as a stylist and Creative mentor- it makes us come alive. It colors the world around us and brings what was once a gray environment alive and awake to the beauty of it’s Creator. It’s transcendent and generous and soul-stirring. It is true and loving and in the moment. It’s love and it’s food and it’s spiritual.

The reason I love this french toast is because it started off with an act of generosity, that also came from the heart of an artist. My husband and I ran into Vance, who owns Savage’s Bakery in Homewood, a few weeks ago during a Christmas open house near where we live. With a sparkle in his eye he shared about all they are baking these days, the history of his family’s recipes, and how important it was to him that every one of his customers experience all of the tastes and flavors that come from their ovens. I went in expectant to try a few things- and walked out with armloads of fresh rolls and a loaf of the best cinnamon raisin bread. It’s fantastic. Not too sweet, warm and soft on the inside, with cinnamon lacing around in swirls towards the thin crust, lightly glazed with icing. It’s perfection in a slice, and I knew I had to share it with you. I had to find a way to share the beauty of his generosity with you.

So, here is my spin on Smitten Kitchen’s Boozy French Toast, something I am calling Cinnamon Raisin French Toast Bake. The recipe calls for the mixture to sit overnight, but I’ve tried it both ways (sitting overnight and sitting for about 30 minutes) and each version is delicious. I think it just depends on what your schedule allows! But please do make this. Put it in your oven, pour some maple syrup in a small sauce pan to warm, and invite the people you love over to share it with you. Style your table however you like and create beauty how you see fit. Because those are the moments and memories, like Babette’s-like my afternoon- that last forever.

Cinnamon Raisin French Toast Bake (Adapted a bit from Smitten Kitchen’s Boozy French Toast)

You can either let this french toast sit overnight, or chill it in the fridge for at least 30 minutes. Both ways seem to work!

What You Will Need:

1 loaf Savage’s cinnamon raisin bread, cut into 1/4 inch slices
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt
butter, for greasing baking dish
1/4 teaspoon ground nutmeg
maple syrup, warmed, for topping
powdered sugar, for topping

What You Will Do:

1. Generously grease a 9×13-inch baking dish with butter.
2. Arrange bread in one tightly-packed layer in the pan. If you have end pieces left from your slicing, I like to cut them in half and stick them in or around any gaps you see in the layer of bread. Also, feel free to snack on the extra scraps (just a hint of what you will be in for ).
3. Whisk milk, eggs, sugar, salt and nutmeg and pour over the bread.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for about 30 minutes, or until puffed and golden.
6. Cut into generous squares and top with warmed maple syrup, powdered sugar, or both.

Southern Grandmas & Chewy Molasses Cookies with Raspberry Jam

Y’all- there is nothing like Southern women. Those of you who know me know my deep love for the classic, Southern-drawl, all-out fabulous women of the South. But grandmothers in particular are my total favorite.

Yesterday I was on one of the most fun video shoots I’ve been on in a while, and it was entirely about Southern grandmothers. Their presence on camera was perfect. Open, ridiculously honest, hilarious, yet still maintaining the epitome of Southern charm (all the while sporting a host of fur-trimmed clothing items and pearled accessories) they were stunningly beautiful. I found myself praying that I would one day become like them- each had such a spark, a love, a vitality and joy to them.

But the thing that struck me the most about these women was their love for the food they cook and the people they cook it for. The majority of them grew up family farms and ate like queens. As in, fresh produce from the backyard, homemade cornbread, fresh milk at their disposal- hallelujah!

And as many of you know, there has never been a better time to be a Southern grandma than at Christmas. Glittery ribbon, sparkly Christmas sweaters, baked goods only they can make taste that fantastic- they rule the season with pizazz. Their love for celebrating all things life brings me a comfort that resonates with my spirit.

And speaking of spirit- this week has been a really sweet one for me. My precious mother in law gave me the She Reads Truth‘s advent calendar last month, and it has been my complete happy place. This study has kept me sane, praise the Lord!

But the coolest thing about the readings have been the constant reminder that this season happens because our Redeemer is indeed on His way. This promise fills my heart, and spirit, with joy. We celebrate Him- and the life He brings- above all else. That fact is truly miraculous and worth celebrating every moment.

And just as fate would have it, the holiday cookie recipe in the She Reads Truth study is called “Grandma Marlene’s Molasses Cookies.” So of course, I had to make them. And they were worth every minute (and baked and photographed for this post). They are so good, in fact, that a friend of mine said, and I quote, that “I can’t even tell you how much I loved them!”

Y’all. In this season, isn’t that what we are shooting for? To show people love on a day when the Ultimate Love was given? I leave you with this quote from She Reads Truth’s study I’ve been thinking a lot about:

“So now we pause. Still. Ponder. Hush. Wait…Wait for the coming of the God in the manger who makes Himself bread of run near starved. For the Savior in swaddlings who makes Himself the robe of righteousness for us worn out. For Jesus, who makes precisely what none of us can but all of us want: Christmas.”- Ann Voskamp

Pumpkin Spice Pumpkin Seed Chocolate Bark

Y’all, it’s Thanksgiving week, and I don’t know about you, but I have work/life/blog details piling up in my mind like stacks of leftover turkey sandwiches.

How are you guys feeling? How is life this week for you? I hope it’s been smooth as pumpkin butterscotch trifle.

I think that this year, we should make recipe planning a bit easier for everyone. This week’s Thanksgiving-themed dessert is easy-peasey- and takes a total of max 10 minutes cook time. Also, due to my lack of energy brain cells, I could not figure out what to title this post. Pumpkin Spice Chocolate Bark? PSPS Bark? Yes, the bark is topped with pumpkin seeds, but the pumpkin seeds are pumpkin-spice flavored, which makes them even more delicious. There are also golden raisins involved, and Lord help trying to get all of that to fit in a name. But here we are, and trust me, this chocolate bark is going to be Thanksgiving hit.

This year, in my Southern family, I am in charge of desserts. And as much as I love to bake, I was eager to find a solution for the people, like me, who see a whole roasted turkey, sweet potato casserole with sugary pecans, buttered rolls and potato gratin and think- YES I WILL EAT ALL OF THOSE. And come back for seconds.

Have any of y’all taken this “Which TV Family Should You Eat Thanksgiving With?” quiz? You need to, find it here!: #gilmoregirls

So, by the time I get to dessert I am stuffed. To the brim. And despite my sister and I’s argument that yes, there is indeed such a thing as a completely separate dessert stomach, sometimes you need a breather. Or, maybe you want to space out your eating- and need something sweet to keep your energy up while you are baking your booty off for your loved ones.

I picked this recipe up from Food Networks’ awesome ratio for DIY chocolate bark. All you need is a pound of chocolate, a cup or so of toppings, and you are ready to sprinkle! Get creative, do what you feel, and I am pretty sure you will end up with a version of your own chocolate bark that will knock your guests’ socks off.

And, you only need about 45 minutes of chill time for the chocolate to set and be ready to eat (I highly recommend taking that opportunity to have someone else do your baking dishes).

Pumpkin Spice Pumpkin Seed Chocolate Bark

(Recipe adapted from this awesome post on mix-and-match chocolate bark from Food Network)

16 ounces chocolate (I used a mix of milk, white, and dark; feel free to one type of chocolate, or mix types and flavors as you see fit!)
1/2 cup Trader Joe’s pumpkin spice pumpkin seeds
1/2 cup golden raisins
Coarsely grated sea salt

1. Chop chocolate into 1/2 inch pieces and set one cup of chopped chocolate aside.

2. Line a large baking sheet with aluminum foil, shiny side facing up.

2. Put chopped chocolate (aside from one cup) into a large glass bowl. Microwave chocolate for 30 seconds, then stir with fork or rubber spatula. Microwave for another 3o seconds and stir again with fork or rubber spatula (it will be chunky and that is totally ok).

3. Now that the chocolate is slightly melted, microwave for one more minute. Remove from heat and stir quickly, attempting to dissolve any remaining chocolate pieces. Now, pour about 1/3 cup of chopped chocolate and stir to combine. Repeat with the rest of the chocolate, and stir quickly until the chocolate is completely melted and the surface is smooth and glossy.

4. Pour chocolate into foil-lined baking pan, spreading with rubber spatula until about 1/4 inch thick.

5. Sprinkle evenly with golden raisins, then seeds, then coarsely grated sea salt.

6. Put baking pan into fridge to cool for about 45 minutes. Or, if your room is cool, and you aren’t in a hurry to get your chocolate on, you can let it cool at room temperature. Break the chocolate into large pieces (it is the season of sharing after all) and enjoy!

To Paris with Luv + Pumpkin Oatmeal Cookies

Paris is on my mind a lot today.

I know it is for a lot of people. I can’t imagine the pain and heartache those precious Parisians, Americans, really everyone in the city- are going through. And my spirit is heavy. I mourn for the loss of life. I am angered, to put it mildly, at the way fear has attempted to embed itself in our culture. And it hits close to home, not only because a friend of our family’s was in Paris during the attacks, but also because I have had a passionate love for the city since I was 16 years old. You see, Paris is where my love of food and beauty ignited.

Paris is a gloriously cultured, epicurean city. It’s hustle, it’s sounds, it’s smells- revolve around a lifestyle of perfect taste and high expectations. It is a city of textured pastry, divine fillings, buttery croissant and dark chocolate pot de creme. It is light meringue and mise en place. It embodies transcendent beauty and architecture and style- beauty at a height that steals your breath away.

I’ve been to Paris twice, once as a sophomore in high school, and another as a sophomore in college. In fact, the second time I went, I was so swept up by the Eiffel Tower, alight and glittering in the cool of the evening, that I vowed to take my husband there. The romance of the city wooed my heart and at the same time opened me up to possibility. I knew from that moment on that I was made to be a lover and defender of the arts, of beauty, and of a crusty French baguette with salty ham and creamed fresh butter.

The Parisian ham sandwich turned how I thought about convenience and eating on its axis. It was the best sandwich, and one of the best foods, I had ever tasted; classic in it’s simplicity and sublimely rich and salty. It was awakening and made me feel like a true Parisian; I yearned for more.

Young ZTAs in Paris — My young self in college, with my friend Maeci, on top of the Eiffel Tower.

This yearning- this longing to experience food, and really taste it, how do you put that moment into words? I wasn’t eating this bread and butter and ham like I was used to- in a hurried American way, with a sinking suspicion about calories or how knocking back four of them would make my jeans fit. It transcended that. It was about the way the Lord uses food to nourish and comfort and sustain us. And I will always, always be grateful to Paris for that. For making me feel like it was ok to be who I was and fully enjoy it.

Which brings me to this week’s cookies. To be honest, I aimed to post them a few weeks ago, right when pumpkins were hitting their peak. But I’m so glad I waited; the timing is right now. They are epitome of fall comfort. Hearty but healthy, with a nice chew from the oats; warm, with pumpkin and cinnamon for flavor. And slightly sweet with the hit of cacao nibs or semi sweet chocolate chips. They are perfect for breakfast with a warm cafe au lait (a favorite of mine in Paris, made with dark French roast coffee) or an afternoon tea. Or even dessert after an indulgent main course.

At the end of the day, like I told a friend of mine recently- sometimes all I know to do when people are hurting, or are in need, is to bring them something to eat. I rack my brain to find a solution-the perfect healing answer-but this is always where I land. Food is where my passion is and this is where I can contribute. This is where we all can contribute.

So, I send this recipe with love to the city where beauty and food are held in high esteem. To where my creative heart began to beat deeply. To Paris with luv, always.

Pumpkin Oatmeal Cookies with Cacao Nibs (Recipe adapted from Food.com and Scone head’s substitutions)

These cookies smell lovely, bake up nice and fluffy, have less butter than those of their same type and are also delicious topped with peanut butter. This recipe yields about 28 cookies.

What You Will Need

1/4 cup butter, softened at room temperature
1/2 cup canned pumpkin
3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
2 teaspoons vanilla extract
2 cups old fashioned oats
3⁄4 cup cacao nibs or semi sweet chocolate chips
3⁄4 cup golden raisins

What You Will Do:

Preheat the oven to 375 degrees.
Beat softened butter in the bowl of a stand mixer until light and fluffy (about a minute or two).
Add pumpkin puree and beat for one minute more. Use a spatula to wipe the bowl to make sure both butter and pumpkin are beating together. It’s ok for there to still be lumps of butter in the pumpkin (totally normal!)
Add both sugars, baking powder, baking soda, and salt. Mix lightly to combine.
Add cinnamon; then eggs, one at a time. Wipe the bowl with a spatula to make sure again that no ingredients are building up at the bottom of the bowl. Finally, add vanilla extract until mixed in.
Add one cup of the flour. Beat to combine.
Beat in the remaining 3/4 cup flour until combined. Wipe the sides of the bowl to stir all of the flour in.
Add pre-soaked oats, cacao nibs or chocolate chips, and golden raisins and gently mix together until a dough-like consistency forms.
Drop by rounded tablespoon on a parchment-lined baking sheet.
Bake at 375 degrees for 14-15 minutes or until edges of the cookies are golden brown. Cool on wire rack.

Coconut Milk Pumpkin Spice Lattes

Y’all- today is the day. The day I turn 30. The day to celebrate all things fun, sparkly, sugary, and swirled with peanut butter. I have a precious German friend with the best accent ever staying with us for the next three days while she is in the States; I get to spend the day tomorrow with another beautiful friend in Nashville. I mean, these are the rock-stars of long-distance friendships- so creative, inspiring, and lovely. I can’t wait. Life just seems to be humming, humming, humming by…

Yet, I woke up at 2:00 this morning in a panic. My husband spent the night, whooping-cough style, planted in the center of our bed, his lungs echoing reverberations to the top of our ceiling. I couldn’t sleep, so I moved to the sofa, only to be waken by throat pain that felt like the inside of a burlap bag. And, to be honest- the tiredness, and throat pangs, have gotten worse as they day has progressed.

So here we are, the day of all days, the golden birthday, and I feel like I got hit by a small moped then lightly tethered to a rusty Ford pick up and hung out to dry.

But- you know what? I couldn’t stop thinking about this blog post. How the last thing I want to do right now is type; how I want to lay in my bed and lament and have a pity party until I have to pick my friend up in a bit.

But, here is the deal- Luv Cooks means a lot to me. You, my readers, mean a lot to me. Yesterday as I drove home from a shoot I was thanking God for you, for your love of food and fun and for watching these videos and being a part of life with me. I was grateful for my husband, and my friendships, and all of the inspiring people that I encounter every day. For 30 years of laughter, tears, dancing (see below, what!), dreaming, and the moments that stir up such joy a knot forms in your throat. For every bit of thirty years lived in awe of the power of love and life and hope. For joy in the morning and dancing in the evening. For life, and breath, and food. Glorious food.

If there ever were consistent loves in my life- outside of the obvious- coffee is one of them. And this latte, this pumpkin spice latte, is the ultimate birthday indulgence. I adore espresso, but my budget, and time, don’t allow for the daily routine of a fancy green lady version you can purchase with an iPhone app.

This latte reminds me of bullet proof coffee- coffee blended with butter- but much tastier. The whole thing can be made dairy-free (just omit the whipped cream and substitute coconut oil for butter), and low sugar (substitute stevia for the maple syrup). The entire coconut milk mixture can be blended together on its own and used as coffee creamer. It’s healthy, has real pumpkin, coconut milk and cinnamon. Deliciousness.

So, ladies and gentleman, as I leave to pursue the rest of my 30th day on this planet, I once again want to say thank you. Thank you for being you, for making Luv Cooks happen, and even cooking a recipe or two. Thank you for making my birthday, and the years moving forward, so special.

I invite you to join me, pumpkin spice latte in hand, to a toast- to life, to luv, to food. Glorious food.

Coconut Milk Pumpkin Spice Latte

Recipe taken from Yahoo Health

What You Will Need:

1 (13.5-oz) can full-fat, unsweetened coconut milk
2-4 tbsp maple syrup, I used 2 tablespoons
2 tbsp pumpkin puree
2 tbsp butter, ghee, or coconut oil
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 cups hot, strongly brewed coffee or 4 espresso shots
4 oz whipped coconut cream or grass-fed heavy whipping cream, for garnish
Ground cinnamon, for garnish

What You Will Do:

Add the coconut milk, maple syrup, pumpkin puree, butter, vanilla extract, cinnamon and nutmeg to a blender. Blend until smooth.
Warm the pumpkin milk over medium-low heat for 10 minutes or until the milk starts to steam.
Meanwhile, prepare your coffee or espresso (I used two tablespoons coffee per cup of water in a drip maker).
Once your milk is hot, place it back into the blender and blend for about 10 seconds to froth the milk, making sure your hand is on the lid to avoid any messes.
Divide the hot coffee and milk between 4 cups. Put on a dollop of whipped cream (or go Luv Cooks style and bust out the Redi Whip), and cinnamon, and treat yo self!

For sticking with this recipe, I have a birthday surprise for you:

That’s right, Kerri Bunn and I don’t want no scrubs people.