Thursday, November 28, 2013

Happy Thanksgiving...

Hope you all enjoy your Thanksgiving. I'm excited to spend mine with my two favorite boys and starting new traditions with new loved ones. So much to be thankful for this year, I'm a very grateful girl.
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Thanks to all you that follow my little corner of the web, its my followers that keep me writing, cooking and baking, DIYing, and photographing. 

See you all next week as we dive into the Christmas season. 

Sunday, November 24, 2013

Cranberry Orange Bars...

Happy Monday! How excited are you for Thanksgiving? I'm stoked, and even more excited for Christmas. This past weekend set the "holiday" tone for me. I work at a restaurant at the airport and we were crazy busy, everyone going to see their families put me in the holiday spirit.

Just as promised another quick recipe before Turkey Day. These are a snap to put together, you can use a stand mixer or by hand if you choose. Today I had no choice but to make them by hand because I was at Boo's house, and his kitchen is lacking all the equipment that I'm used to. Its nice to actually get your hands in there and feel the product coming together.

This recipe will carry you through the rest of the holiday season as well, great to bring along to a party. I shared these with coworkers and received many compliments. Perfectly tart with sweet, buttery crumbly topping. These might make it into my annual cookie tins.

Thursday, November 21, 2013

Thanksgiving Roundup…

Thanksgiving has snuck up on us again, in one week we will be heading up to the mountains to fill our faces with as much food and drink as possible. I look forward to starting new traditions with Liam and Boo.

I've round up all the Thanksgiving inspired dessert I've shared with you this season, most of these are are easy to whip up and all are truly show stoppers.

First up, the Sweet Potato Biscuit, something unexpected that will leave your guests talking till next Thanksgiving. Slightly sweet and full of flavor and good for you ingredients.

Pumpkin Cinnamon Rolls are a great way to start on Thanksgiving morning. 

I'm not fussing with pie dough this year, this Spiked Bourbon Caramel Apple Crisp is a showstopper. Good enough to make all year round.

Pumpkin Whoopie Pies are to die for, perfect to bring to a party. Kids and adults love these, probably one on my favorites this season.

Wash it all down with some Spiked Apple Cider. Make a pot in advance so you can spend time with your loved ones instead to whipping up drinks behind the bar.

Save a few bucks and make your own Pumpkin Pie Spice. 

I hope you're all excited about the upcoming holiday season, we are stoked around here. I'm going to have a couple more fall recipes next week, till then have a great weekend!

Monday, November 18, 2013

Sweet Potato Biscuits...

Its hard to believe that Thanksgiving is next week, especially with the 60ยบ days that we have been having around here. Growing up in Indiana we would usually have snow on the ground and looking forward to warmer times. I'm not complaining about the lack of winter like conditions, they will be here soon.

I wasn't sure what my work schedule was looking like for the holidays until last week. I'm happy to say that I will have most of them off, and I'm looking forward to spending good quality time with my friends and loved ones. Liam and I normally go up to the mountains, but this year we will be with my Boo and his family. I'm really excited to start new traditions and create new memories with my love and Liam.

Last year I made these Sweet Potato Biscuits and they were such a hit, so of course I will be making them to bring along. Everyone associates me with being a pastry chef, so the pressure is on!

Tuesday, November 12, 2013

West Elm Wish List...

Thanksgiving is quickly approaching and cannot help but get excited about it. I won't be hosting any holidays for some time, but couldn't resist putting together some items that would defiantly be on my table. 

I love glam and natural rustic elements, everything is from West Elm and at a nice price point. 

Do you have your table planned?

Monday, November 11, 2013

Spiked Caramel Bourbon Apple Crisp...

Happy Monday and Happy Veteran's Day! Hope you all had a chance to thank a veteran for their service! Liam and I have spent the entire day with Boo and his brother Brent, Liam calls him "Uncle Brent". Its really sweet because Liam doesn't call anyone "uncle" and Brent is super sweet with him and treats him like a nephew. We are truly blessed!

This past weekend was spent having a Girl's night out at the Rhianna concert. It was a blast, I had a great time hanging out with my favorite girls. We all had a great time, thank you Kim for inviting me along!!!

I have a great recipe for Thanksgiving. It can be made in parts, and also made ahead of time; saving you time. I personally like it plain and served warm, but you can serve it with vanilla ice cream or whipped cream.

Thank you...

I hope everyone gets a chance to thank a veteran today. I want to take a moment to publicly thank my favorite vet, Brandon. You are a selfless man, a strong man, and a brave man. Thank you for your service to our beautiful country, without people like you we wouldn't be who we are today. I love you more today than the first day I met you. You are amazing, Boo! Thank you!

And THANK YOU to all the vets!

Wednesday, November 6, 2013

Farewell to Chef...

Yesterday was a day of shock, a day questions, and a day of remembering. We lost a great man, Chef Charlie Trotter. 

When I first enrolled in pastry school I knew that I wanted to work for the best, and in Chicago the best was Chef Trotter. After graduating I called Chef Amy Biller and requested a stage, she agreed to my working for free for one day just  to prove myself. I remember walking into the hot kitchen, so nervous and ready to do anything to work there. Its was an experience I would soon not forget. 

I had a passion for pastry so strong that I would eventually leave my job that I was making 60K a year to make a little more than minimum wage. But it was about more than the money, it was the thrill and excitement, the learning, and the opportunity to work for the best. I made many friends and learned a  lifetime of knowledge.

I will carry Chefs' philosophy of EXCELLENCE through my lifetime, a reminder that I need presently. I have and will always feel honored to have worked under this man. 

My thoughts and prayers go out to his family.

Monday, November 4, 2013

Sour Cream Scones...

I never really had a scone until I was probably 25 or so. I imagined them to be hard, flavorless, and dry; somewhere along the lines of eating a stone. The first time I had one was when I was working in pastry kitchens, and I was blown away! Soft, flaky, and slightly sweet. 

Working in large fancy hotels we had high tea, complete with small pastries, finger sandwiches, tea, and of course scones. Everything was perfectly displayed on beautiful dishes, the best linens were pulled out, everything was suit for a queen. I've never actually had the opportunity to attend high tea, but I dream of it. I see my girlfriends there wearing big obnoxious hats (cause that how we roll), eating like ladies, and drinking tea with pinkies pointed high. Ok, maybe not to that level but it does sound fun.