So I’ve been trying to do this crazy, wacky, totally wild thing lately. It’s called “eating healthy.”

I know. It’s bizarre.

Being surrounded by butter and chocolate and cookies every day at school doesn’t make it any easier. There are definitely days that I’m so busy at school I give in and have a cookie and 249 ounces of water for lunch. It totes happens. And I’m okay with it.

Cookies are delicious, and no one should be denied their tasty, life-altering magical goodness. But sadly, I cannot subsist on cookies alone. I mean, I can. I did for a while. It wasn’t pretty. I don’t recommend it.

That’s why I like to mix it up a bit and have salads for lunch these days. Did you know that salads are actually pretty delicious? It’s a scientific fact. And you can’t argue with science, guys.

So making your own dressings and vinaigrettes is crazy simple. And fun! You could torture yourself and do it by hand, or you can pour a bunch of things into a blender or food processor and push a button. The choice is yours. Choose wisely.

Have you ever had a kumquat? Holy deer antlers, kumquats are delicious. I mean that, you guys. You need to procure some kumquats, post-haste. They’re tart-sweet tangerine-hued tiny gems from the heavens. They look like teeny tiny oblong oranges! They’re almost too adorable to eat!

…Almost.

Do you know what I love the most about kumquats, and more specifically this kumquat vinaigrette? There’s no chopping, peeling, zesting, de-seeding or any other actual “work.” Wash ‘em, dry ‘em off, throw ‘em in the blender and pulverize them to bits. Add some delicious flavors, like orange champagne vinegar, honey, kosher salt and freshly cracked pepper. Drizzle in some good-quality olive oil, toss in a handful of poppy seeds and in a matter of seconds you have a thick, luscious, creamy and undeniably delicious homemade vinaigrette.

Amazing! It’s almost magical how quickly a vinaigrette comes together, especially when you let technology be your BFF in the kitchen and help you by doing all the hard work for you. Isn’t technology nice?

This kumquat vinaigrette is wonderfully versatile, too! Drizzle some of this vinaigrette atop freshly roasted/steamed/sauteed asparagus or leeks. Do it. Your life will change in amazing ways.

Are you a fan of things like cold pasta salads? Tabbouleh? Couscous? Add a splash of kumquat vinaigrette to any of these dishes for a great pop of flavor and brightness.

This vinaigrette is also delicious as a salad dressing. Shocking, right?

My favorite salad combination right now is as follows:

Bibb lettuce + fresh sliced strawberries + almonds + kumquat vinaigrette. SO GOOD.

You could add some thinly sliced red onion to the above salad, too. Maybe some goat cheese? Perhaps swap out the almonds for pistachios?

See what I mean? This kumquat vinaigrette is versatile, light and sunny. It’s a game changer.

I feel like that sounds like the teaser for a movie poster or something.

…And I just officially became the dorkiest food blogger in the universe. Yup. That just happened.

kumquat poppyseed vinaigrette

Yield: 1 1/2 cups vinaigrette

Prep Time: 5 minutes

Ingredients:

15 whole kumquats, washed, scrubbed and dried clean
1/4 cup orange champagne vinegar (if you can't find this, no worries! just substitute regular champagne vinegar or white wine vinegar)
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 tablespoon honey
1/2 cup good quality extra virgin olive oil
1 tablespoon poppyseeds

Directions:

combine the kumquats, vinegar, salt, pepper and honey in a blender or food processor. process on low until the kumquats are completely pulverized and the mixture is a pale orange color, about 30 seconds or so.

turn the mixer or food processor on low speed and remove the small opening in the top of the lid. slowly drizzle the olive oil into the mixture in a steady stream.

after the olive oil is incorporated, allow the vinaigrette to mix for another 30 seconds or so in the blender or food processor. this will help incorporate a lot of air into the dressing and make for a thick, creamy finished product. yum!

turn the blender or food processor off, and using a spatula or a spoon, stir in the poppyseeds. give the vinaigrette a taste and adjust the seasonings to your preference.

pour the vinaigrette into a mason jar or other glass container with an airtight lid, and transfer to the fridge to store.

the kumquat vinaigrette will keep in the fridge for up to one month. just give it a good shake before using!

a food + words original

Mondays are kind of the worst, am I right?

No matter how much you love your job or your classes or whatever your weekly obligations may be, Mondays are still a bummer. The blissful freedom of the weekend is totally, completely over, and Friday seems ridiculously far away.

If I were Garfield, eating a whole tray of lasagna would make me feel better about Mondays. I would also be the world’s first lactose-intolerant cat who also happens to be allergic to cats. My own worst enemy!

Sadly, I am not a morbidly obese wisecracking cat. Sorry to disappoint you.

I am, however a pretty radical girl who happens to be quite awesome at making homemade liqueurs. Which, in my opinion is way better than a cartoon cat.

Oh, and did I mention that today is the beginning of Citrus Week? Yes! See how much better I am than a cat?!

Citrus fruits are way delicious, and way in season right now. The hubs and I visited my parents last weekend, whose citrus trees were literally exploding with ripe fruit. Literally. So needless to say, we came home with 238 tons of oranges, tangerines, lemons, limes, clementines and blood oranges, which is totally okay with me. Free fruit? Don’t mind if I do!

Each day this week, I’ll be sharing a new, wonderfully delicious recipe with you for something wonderful and citrusy. Fun, right? The thing is, I have made SO MANY THINGS that Citrus Week could turn into the Ten Days of Citrus. Or A Fortnight of Citrusy Delights. Maybe even The Monthlong Citruspalooza Extravaganza.

I guess what I’m trying to say is that I hope you guys like citrus…because there’s going to be a lot of it happening. In a lot of different ways. Sweet stuff! Savory stuff! Non-edible stuff! Boozy stuff!

Speaking of booze, I have a really great idea! This mixed citrus liqueur is really, really dreamy and I think you should make some. Today! This liqueur is like a mix tape of awesome citrusy goodness. A Greatest Hits Collection, if you will. Also, what better way to get your mind off of Monday than by preparing a lovely boozy concoction that’ll be ready to enjoy by the time Friday rolls around?

The liqueur literally takes about 10 minutes to make, and then it’s just a matter of being a little patient for a few days. After three days, strain it and in no time you’ll be sipping pretty (puns!), listening to “Everybody’s Working For the Weekend” by Loverboy on Friday evening, welcoming a new weekend brimming with excitement, freedom and endless possibility. Let’s do this thing, shall we?

Stay tuned for the next installment of Citrus Week–er, fortnight. Month? Lifetime? Honestly, I have no idea how long this might go on. I love citrus (and you guys, duh, awwww) and the world needs to know about it!

mixed citrus liqueur

Yield: about one quart liqueur

Prep Time: 10 minutes

this recipe is wonderfully adaptable and endlessly customizable! You can swap out whatever types of citrus you love for those you might not be crazy about. If you've got grapefruit, use it! Do you have access to even more amazing, exotic citrus fruits like buddah's hand finger limes or yuzu? First of all, I'm jealous. Secondly, use 'em!

Ingredients:

2 blood oranges, quartered
3 clementines, quartered
3 lemons, quartered
2 limes, quartered
3 tangerines, quartered
10-12 kumquats, halved (if you don't have kumquats, you can leave them out and just substitute an extra orange or tangerine!)
1 cup simple syrup (see below for instructions)
2 whole cinnamon sticks
4-5 whole green cardamom pods
3-4 whole cloves
3 whole allspice
sufficient vodka or grain alcohol (how much you need depends on how big your container is--you want enough to ensure the fruit is completely submerged. i used a little under a quart!)

Directions:

for the simple syrup

combine one cup granulated sugar and one cup of water in a saucepan and place over medium heat.

stir the mixture occasionally, taking care that it doesn't reach a boil. we're really just looking to dissolve the sugar and create a homogenous mixture, which will take anywhere from 2-5 minutes.

when the sugar has dissolved and the mixture is uniform, remove from the heat and allow to come to room temperature before using.

transfer any leftover simple syrup to an airtight container and store in the fridge, where it will keep for upwards of a month.

for the mixed citrus liqueur

wash a large airtight glass container with a tight-fitting lid with hot, soapy water and dry completely. i used a half gallon-sized mason jar, but as long as the container is glass and it has an airtight lid, you're good to go!

combine all of the sliced citrus, simple syrup, cinnamon sticks, cardamom pods, cloves and allspice in the large jar.

pour enough vodka or grain alcohol into the jar to completely cover and submerge the fruit.

screw the lid on tightly and give the container a few gentle shakes to distribute the liquid throughout the jar. take the lid off and check to make sure the fruit is completely covered with liquid. top it off if need be, and screw the lid on tightly again.

transfer the container to a cool, dark area, such as a pantry or closet. once a day, give the jar a few gentle shakes back and forth.

the liqueur is ready for consumption in just three days, but you can let it mature for as long as one week if you'd like.

straining the liqueur

place a large mesh sieve over a large bowl. have a second large bowl standing by.

pour the entire contents of the jar into the sieve and allow the liquid to strain into the bowl. using the back of a spoon or a spatula, gently press on the citrus pieces to extract as much liquid and flavor out of the fruit as possible.

discard the fruit pieces, cinnamon sticks and other solids.

place the sieve over the second large bowl and line with two paper coffee filters.

pour the liqueur from one bowl to the other, taking care to ensure the liquid pours through the coffee filters. depending on the thickness of the coffee filters and the viscosity of the liqueur, the liquid may filter quickly or slowly. you may want to exercise caution and use a ladle to control the flow of liquid so you don't lose any deliciousness!

taste the liqueur. if you think it needs to be sweeter, now would be a good time to add the leftover simple syrup!

once the liqueur is to your liking, you may drink it straight away, or line the sieve with two more paper coffee filters and continue the filtration process a few more times if you'd like a smoother finish. i would recommend doing this if you plan on drinking the liqueur straight up, but if you're planning to use the liqueur in mixed drinks one filtration session is probably good!

transfer the liqueur to a clean glass container with an airtight lid. you can store the liqueur at room temperature or in the fridge. either way, the liqueur will keep for upwards of six months. enjoy!

a food + words original

Hey. You’re pretty fancy, right?

Are you into making insanely delicious treats for your valentine? Treats that are simple to prepare, but taste like they’re straight out of the fanciest chocolate shop in town?

While I am a fan of the finer things in life, like leather-bound books and rich mahogany, I’m not crazy about spending a ton of money on said fine things. Roses, chocolates and a nice meal at a restaurant are like, triple the price around Valentine’s day! That literally makes no sense to me whatsoever.

“Hey! It’s Valentine’s day! I must either really love you or I’m a little dumb, because I bought you this bouquet of six roses for $85! Hooray for love!”

I really don’t think your special someone wants a vase full of already-wilting flowers for Valentine’s day. Or a heart-shaped box of mass-produced, flavorless chocolates. Or a giant teddy bear–seriously, what’s the deal with those things? Who goes to the store, sees a stuffed bear the size of a small child and thinks, “This bear is perfect. It’s the physical manifestation of my feelings, love and affection!”

Nope. Sorry, guys. In my opinion, I think the giant bear is creepy. What am I supposed to do with that thing? Prop it up somewhere in the corner of my room, so when I wake up in the middle of the night and glance around the room I’m terrified, thinking there’s a miniature killer lurking in the shadows?

And yes, that would definitely be my first thought.

So rather than spend more money than you need to this Valentine’s day, why not make your special someone something delicious?

Like these truffles. Seriously. I know the combination sounds a little weird, but trust me on this. These truffles will change your life!

Strawberry jam lends a tart sweetness to the ganache filling, pairing wonderfully with the earthy balsamic vinegar. A light kiss of cracked white pepper on top provides just enough heat to make these truffles unbelievably delicious!

Plus, when you serve these and describe the flavors to your Valentine, they’re going to think you are the fanciest ever. They are going to feel totally spoiled and special and crazy lucky to have you in their life.

And really, isn’t that the whole point of Valentine’s day? To celebrate the people we love most in our life?

So please. put down the already-dying flowers, and back away from the six foot tall stuffed bear wearing a bow tie staring vacantly back at you from the shelf. That thing is going to give her nightmares, dude. For real.

strawberry balsamic white pepper truffles

Yield: 24-30 truffles, depending on size

Total Time: 1 1/2 hours, including chilling time

this recipe can easily be halved or doubled!

Ingredients:

8 ounces good-quality dark chocolate, chopped
5 ounces heavy cream
1 ounce unsalted butter
1.5 ounces strawberry jam, at room temperature
1-2 teaspoons good balsamic vinegar
1 bag dark chocolate candy coating
freshly cracked white pepper, for topping

Directions:

Place the chopped dark chocolate in a medium-sized bowl and set aside.

Combine the heavy cream and butter in a small saucepan and place over medium-high heat. Using a heat-proof spatula, stir the cream and butter occasionally, and heat until the butter is melted and the mixture is at a simmer. When the mixture is steaming but not yet boiling, remove from the heat and pour directly over the chopped chocolate.

Allow the chocolate and cream mixture to sit undisturbed for about 30 seconds. Add the strawberry jam and balsamic vinegar, and begin whisking the mixture together until smooth and uniform, about 1 minute.

Once all the ingredients are thoroughly combined, cover the top of the bowl with plastic wrap and refrigerate for about 30 minutes, or until the chocolate mixture is slightly firm, but still soft to the touch.

Remove the bowl from the fridge. Line a baking sheet with parchment paper and, using a teaspoon, begin scooping rounds of chocolate onto the baking sheet, leaving room between each truffle. Repeat until all the chocolate mixture is used up.

Place the baking sheet in the fridge for about 15 minutes, just so the truffles can firm up a bit.

Remove the baking sheet from the fridge. You may want to put on a pair of disposable gloves, because this next part can get messy! Working one at a time, gently roll each truffle into a rounded shape and place back onto the baking sheet. Once all the truffles are rolled, return the baking sheet to the fridge for 30 minutes, or until the truffles are firm.

Melt the candy coating according to the manufacturer’s instructions. Remove the baking sheet from the fridge and, working one at a time, coat each truffle in the chocolate coating. Place the coated truffle back onto the baking sheet and sprinkle very lightly with the freshly cracked pepper. Repeat until all truffles are completed.

Once the candy coating has set and the truffles are firm, they can be transferred to an airtight container and stored at room temperature for up to three days.

a food + words original

Do you wear your heart on your sleeve?

Well, you totally can now. IRL. In real life!

These sugar cookie bracelets may very well be the cutest idea I’ve ever had. I’m smitten. It’s pretty major.

I mean, who wouldn’t fall madly in love with you if you gave them a charming bracelet strung with teeny tiny itsy-bitsy delicious heart-shaped sugar cookies?

So I’ve been brainstorming cooking, baking and crafty DIY ideas for Valentine’s day for a while now. Knowing that Valentine’s day would be the first major holiday I’d be blogging about after my grand hiatus from the interwebs, I knew I needed to come up with some seriously adorable ideas.

I don’t know about you guys, but whenever I block out time in my schedule for “brainstorming sessions,” those are always the times I can NEVER think of any good ideas.

Also, how much of a nerd am I that I actually plan for, schedule and write the words “brainstorming session” on my calendar?

Anyhow. So the thing that always happens when I’m smack dab in the middle of a brainstorming session happened. I wasn’t coming up with any good ideas. I was wholly, completely uninspired.

So I decided to blow off the sesh* and go shopping. Naturally.

*Yup. Sometimes** I abbreviate words.

**Okay, I abbreviate words constantly. All the time. Like it’s my job. Like a boss.

Oh, my. We’re really off track.

So I went shopping and found myself perusing the clearance jewelry section at Macy’s, because I am a hardcore bargain shopper extraordinaire. Seriously, if finding insane deals on amazing stuff were an Olympic sport, I’d be a gold medalist. No contest.

Even my husband, who abhors shopping, shopping-related activities, shopping-centric conversations, and all things related to shopping will freely brag about my ability to score a good deal. Unprompted! He’s a keeper.

I stumble upon a fab bracelet on clearance for $6.50 down from $68. Told you, I’m wicked professional at this.

I tried the bracelet on and checked myself (you know, I didn’t want to wreck myself) in the mirror. I caught sight of the bracelet on my wrist (which was totes fabulous, by the way), as well as one of my tattoos. Of a heart. On the inside of my upper arm. I had a total lightbulb-over-the-head epiphany in the jewelry department. I may or may not have even let out an excited, very audible “eep!”

And thus, the world’s most adorable edible sugar cookie Valentine’s day bracelet was born! All thanks to shopping. And tattoos. And of course, my impeccable fashion sense. Duh.

So make these! Give one to your bestie. Tie one on the wrist of each and every one of your friends. Give one to the boy you have a crush on. Give one to your secret admirer!

Do you have tiny children? Make these cookie bracelets with them! Or, you could have the cookies cut out and ready to be sprinkled/baked/strung onto bracelets and host a Valentine’s crafty afternoon party with your kids and their friends! Kids would love these. Cookies you can wear? I feel like that’s pretty much a child’s dream come true.

You know what, kid? Mine, too.

sweet sugar cookie valentine's bracelets

Yield: depends on the size of your cutter. i got 50 small heart cookies with plenty of dough left over!

Prep Time: 10 minutes, plus chilling time

Cook Time: 5-8 minutes

this dough needs to rest for at least an hour in the fridge before rolling it out, but feel free to let it chill out in there for up to three days before baking! pretty good pun, right?

the dough also freezes beautifully! wrap it well and store it in the freezer, and when you're ready to bake cookies, simply transfer the frozen dough to the fridge the night before you bake.

Ingredients:

1 1/4 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
2/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 teaspoons light brown sugar, packed
1 large egg
2 teaspoons pure vanilla extract
milk, cream or half & half, for brushing atop cookies
sanding sugar or sprinkles, for topping cookies

special equipment necessary

heart-shaped cookie cutter (Mine is a 1 1/4"inch wide, but you could probably get away with one that's up to 2" wide! any bigger and you'll need to make cookie necklaces, my friend.)
wooden skewer, for punching out the hole your twine or ribbon will string through (if you're making a larger cookie, i would use a drinking straw instead to form a larger opening!)
small brush for applying milk to the surface of the cookies
baker's twine or thin ribbon
tape measurer

Directions:

Making the sugar cookie dough

Sift the flour, baking powder and kosher salt together into a medium-sized bowl and set aside.

In the bowl of a stand mixer with the paddle attachment fitted on, cream together the butter, granulated sugar and light brown sugar on medium speed until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary.

Add the egg and vanilla and beat on medium speed until the mixture is pale in color, about 1-2 minutes.

Reduce the speed to low and slowly add the dry ingredients to the mixer bowl. Mix just until the ingredients come together to form a soft dough, about 30 seconds.

Using a silicone spatula, turn the dough out of the bowl onto a piece of plastic wrap and shape the dough into a slightly flattened disk. Wrap the dough disk with the plastic wrap well and transfer to the fridge to firm up.

The dough needs to chill in the fridge for at least an hour, or you can leave it be for up to three days before baking.

To freeze the dough, just wrap the dough in a layer of aluminum foil, stick it in a freezer-safe zip-top plastic bag and freeze for up to six months. When you're ready to make cookies, transfer the still-wrapped frozen dough to the fridge the night before baking!

Rolling, cutting and baking the cookies

Remove the chilled dough from the fridge and allow to sit at room temperature for 10-15 minutes before you begin rolling.

While you're waiting for the dough, pick out your sprinkles and pour your milk into a small container so you're ready to go when your cookies are! You can also line a baking sheet with parchment paper and set aside.

Flour your work surface and rolling pin well.

Remove the plastic wrap from the dough and place the disk of dough onto the floured surface. Working from the surface to the outer edges of the dough, roll the dough to about 1/4" thick.

Dip your heart-shaped cookie cutter into flour and cut out the cookies, placing each cut cookie onto the sheet of parchment paper. Space the cookies about two inches apart from one another. Repeat until you have cut out your desired number of cookies, re-rolling the scraps and flouring your surface and rolling pin as you go.

Once your cookies are cut and on the baking sheet, transfer the baking sheet to the fridge and chill the cut cookies for 15-20 minutes, or until they're firm to the touch.

Preheat the oven to 375 degrees F, with a rack in the center of the oven.

Remove the chilled cookies from the fridge. Brush each cookie with milk and apply your sprinkles.

Using the flat blunt end of a wooden skewer (or a straw, depending on how big you're making your cookies), poke one side of the top of each heart and twist slightly to create a hole. You want to make sure the hole is big enough to thread your twine/string/ribbon through, and don't make the hole too close to the edge of the cookie or it will break!

Transfer the cookies to the oven and bake at 375 degrees F for 4-7 minutes, or just until the edges begin to take on a slight hint of color. Definitely keep an eye on them, because you don't want to overbake them or brown them up!

When the cookies are done, remove from the oven and quickly transfer to a wire rack so they can cool completely.

If you aren't making your cookie bracelets right away, transfer the cooled cookies to an airtight container and store at room temperature for up to two days before making your bracelets and eating the cookies.

Assembling the cookie bracelets

Using a tape measurer, determine the length to cut your twine or ribbon. I have pretty average-sized wrists, so I used a 10" long piece of twine so I would have plenty of string to tie a cute bow! If you're making these bracelets for kids, you'll definitely want a shorter length.

Also, depending on the thickness of your twine or ribbon, you could use two different colors for your bracelets, which will add interest and strength to the finished product.

String the cookies onto your twine or ribbon. Make sure the sprinkled sides are all facing the same way! How many cookies you put on each bracelet is totally up to you. I did five cookies per bracelet, which seemed like a perfect number for me!

Tie your cookie bracelet to your wrist and go be adorable!

a food + words original

Get a load of that title, will ya? What a mouthful!

But seriously, folks. I’m totally back and better than ever!

I’d like to issue a formal apology for my absence from blogging to all of my amazing readers. Real life kind of got in the way of my internet life for a few months. Don’t you hate it when that happens?

I mean, at least I have a good excuse for slacking off. I kind of was planning an uber-DIY wedding. And then, said wedding happened. After that, I went on a EPIC honeymoon. And two days after that, my semester started at school.

Busiest bee ever!

In the middle of all of those insane/amazing/epic/wonderful/crazy events, I’ve been hard at work on some AMAZING INSANE TOP SECRET SUPER INCREDIBLE projects! Loud noises!

Whew. Breathe, in, breathe out. I haven’t been relaxing or taking deep breaths or meditating or taking stock of my life lately…is it obvious? No? Okay, great. Awesome.

So anyway, I’ve been a pretty god-awful blogger. Leaving you hanging FOR MONTHS without a delicious recipe, witty quip or random thought. I’m the worst! I hope you guys can forgive me for being so absent, for so long.

…Would it make you feel better if I shared a crazy-simple recipe with you guys?

…A recipe that you could prepare in mere minutes?

…Something delicious, that would at the same time remind you of your childhood while making you feel like a fancy adult?

Is it weird that I refer to myself as a ‘grown-ass woman?’

Here, let me use that phrase in a sentence. “I get my blouses dry cleaned, obviously. I’m a grown-ass woman!”

Yup. This is how I talk.  I’m a little bit ridiculous.

See, I’m kind of like these rice krispie treats. Slightly immature? Yup. Reminds you of your childhood? You betcha.

But then, you’re blindsided by brown butter, fleur de sel, and cocoa nibs. What? Where’d all of that amazingness come from? When did rice krispie treats get all amazing and mature and grown up and such?

Enter me. Stage right. Dramatic bow. Pause for standing ovation. Rose-throwing totally optional.

I’m back!

salted brown butter cocoa nib rice krispie treats

Yield: one 9" x 13" pan

Cook Time: 5 minutes

Ingredients:

4 tablespoons (1/2 stick) unsalted butter
4 cups miniature marshmallows
6 cups puffed rice cereal (you can totally swap out your favorite cereal)
1/3 cup cocoa nibs (no nibs? it's cool. got dark chocolate chips? use the same amount. miniature milk chocolate chips? swap 'em out!)
fleur de sel (sea salt!), sprinkled liberally

Directions:

Line a 9" x 13" pan with parchment paper draped over each long side, or spray with nonstick cooking spray and set aside.

Place the butter in a large, high-walled saucepan, set over medium heat.

Allow the butter to melt, and then begin stirring the pan slowly but constantly.

The butter will begin to foam up and bubble, and you will notice it change color slightly from yellow to very light brown. This may take about 3 minutes.

When you see small brown specks in the pan, add the miniature marshmallows, and reduce the heat to medium-low, stirring frequently.

When the marshmallows are melted, add the puffed rice cereal and stir until coated. Remove from the heat.

Pour the marshmallow-coated puffed rice cereal into the prepared pan and, using a silicone spatula, spread into an even layer.

Sprinkle the cocoa nibs over the surface evenly, and top with the fleur de sel to taste. Can't get enough of that salty/sweet combo? Bring on the fleur de sel! A little nervous? Sprinkle with trepidation, my friend.

Allow the rice krispie treats to cool to room temperature before cutting into even-sized squares.

The rice krispie treats will keep for up to three stored in an airtight container at room temperature.

a food + words original

i know i haven’t been around much lately, so don’t hate me, okay?

i mean, i have a pretty good excuse for my absence–we got married!

it was amazing. incredible. awe-inspiring. wondrous. and oh-so-very full of love and laughter. pretty much perfect.

rest assured, i’ll be sharing all the details with you next year!

we’re getting ready to head to the airport for our honeymoon. three weeks traipsing around Europe with my most favorite boy in the whole wide world. i can’t wait!

so basically, i hope you don’t hate me for being a slacker. i promise that come january when we’re back from the honeymoon and have snuggled comfortably into some sort of normal schedule, i will be posting like a madwoman. sharing recipes like it’s going out of style, yo. that’s just how i roll.

i hope your holiday season is overflowing with love, laughter and of course, lots of amazing food!

have the best new year ever, too. okay? please? thanks.

oh, dear readers. i love you so very much, and i appreciate your support, sweet words and presence more than you’ll ever know. thank you for being wonderful!

wishing you a whimsical, charming and memorable holiday season,

–jaclyn

xoxo

hey.

do you like super-simple desserts?

do you like super-simple desserts that take no time at all to throw together, and that taste like the epitome of autumn?

you do? great! well i’ve got just the treat for you today. hopefully you’re not totally over pumpkin recipes, because i’ve got a few more up my sleeve that i just can’t wait to share with you!

today, i think we should talk pot de creme. doesn’t that sound so fancy? so elegant and refined?

say it with me : pot de creme. don’t you just feel like a sophisticated fancypants?

though pot de creme is essentially just a custard baked in a gentle water bath in a low oven, it makes for quite an impressive dessert! topped with spiced whipped cream and a generous sprinkling of crushed gingersnaps, and you’ve got my favorite re-imagination of the classic Thanksgiving favorite, pumpkin pie.

currently, i’m up to my eyeballs in wedding projects, plans, and appointments. there’s really not much time in my schedule to bake a scrumptious pumpkin pie from scratch. though i want to so badly, i honestly don’t have the time, patience or delicate touch right now to gently knead pie dough to perfection!

so this Thanksgiving, i’m giving pie the cold shoulder in favor of pumpkin pots de creme. i’m totally taking the easy way out. call me lazy if you like, but i prefer to think i’m remastering a classic. you know, innovating. trailblazing. being cutting edge and all that.

it’s kind of how i roll, guys.

do you want to be lazy a culinary innovator like me? of course you do. you should totally serve these pots de creme for Thanksgiving! approximately 10 minutes of work in the kitchen magically transforms into a creamy, rich, wonderfully spiced dessert that your guests won’t soon forget.

oh, and did i mention you could make these tonight and keep ‘em in the fridge until turkey day, therefore making your life easier? you’re welcome!

pumpkin pot de creme with spiced whipped cream

Yield: four 4-ounce pots de creme

Prep Time: 7 minutes

Cook Time: 30-40 minutes

Total Time: 45 minutes, plus chilling time

Ingredients:

for the pumpkin pots de creme

1 1/2 cups heavy cream
3/4 cup pumpkin puree
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 large egg yolks
1/4 cup granulated sugar

for the spiced whipped cream

1 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
crushed gingersnap cookies, for serving

Directions:

for the pumpkin pots de creme

Pour the heavy cream in a saucepan and set over medium heat. Heat gently and stir occasionally.

When the cream is warm and begins to steam, remove from heat and whisk in the pumpkin puree and spices. Set aside.

In the bowl of a stand mixer with the whisk attachment fitted on, combine the egg yolks and sugar.

Whip the yolks and sugar until they become pale yellow and thick, about 5 minutes.

Slowly pour the warm pumpkin mixture into the egg yolks, whisking continuously to combine.

Preheat the oven to 325 degrees F.

Carefully pour the mixture equally into 4-ounce ramekins. If you don’t have ramekins, you can use any oven-safe baking dishes you have.

Fill a pitcher with warm water.

Place the ramekins into a roasting pan. Transfer the pan to the center rack of the oven.

Pour the warm water into the pan about halfway up the sides of the ramekins.

Bake at 325 degrees F for 30-40 minutes, or until set. They are done when the centers are slightly jiggly and wobbly.

Carefully remove the roasting pan from the oven, and remove the ramekins.

Allow the pots de creme to cool completely before covering each one with plastic wrap and transferring to the fridge.

The pots de creme should chill for at least four hours before serving, and will keep in the fridge for up to five days.

for the spiced whipped cream

In the bowl of a stand mixer with the whisk attachment fitted on, combine all ingredients.

Mix on low speed for 30 seconds to incorporate ingredients. Then increase speed to medium and mix until soft peaks form, about 1-2 minutes.

Spread 1/4 cup whipped cream atop each pot de creme, and top with crumbled gingersnap cookies. Serve immediately and enjoy!

a food + words original

do you know what i love so, so, so very much?

pulling a fast one over my mister.

you see, he claims to not like butternut squash. actually, he says he hates it. loathes it. abhors it.

i’m pretty sure he’s crazy.

i’m not sure if you know, but i’m quite fond of conducting kitchen tests and analyses. i’m practically a scientist, guys. my experiments always seem to revolve around delicious baked goods made with slightly wacky ingredients.

the goal is always the same: make Ryan eat something he proclaims to be delicious, then reveal the crazy secret ingredient.

the desired reaction from him is also always the same: he’ll be shocked and surprised at first, and then he’ll immediately praise my culinary prowess and stand staring in awe of me. naturally.

that’s exactly what happened with these butternut squash blondies. don’t you love it when a plan comes together?

i really want you to make these blondies. like, today. they’re wonderfully moist, slightly chewy and beautifully spiced. i start off by roasting cubes of butternut squash with brown sugar and a melange of spices until tender and caramelized. once roasted, i puree the squash and swirl it into the batter. holy yum.

oh, did i forget to mention that these blondies are also chock full of brown butter (my one true love), white chocolate chips, cranberries and pumpkin seeds? because they are.

i’m convinced that these are the perfect blondies for autumn. i mean, check out all of those fall flavors! and that gorgeous fallen leaf hue!

butternut squash blondies: crazy delicious, surprising, and so good they’ll make any squash-hater a convert. true story!

butternut squash blondies

Yield: 24 blondies

Prep Time: 45 minutes

Cook Time: 25-30 minutes

Total Time: 1 1/2 hours

Ingredients:

for the roasted butternut squash puree

1 butternut squash, peeled and diced into 1" pieces (about 1 1/2 cups worth)
1 tablespoon olive oil
kosher salt, to taste
freshly cracked pepper, to taste
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 tablespoon light brown sugar

for the blondies

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup light brown sugar, packed
2 large eggs, at room temperature

4 tablespoons brown butter, melted and cooled
1 1/2 cups butternut squash puree
2 teaspoons vanilla bean paste (substitute pure vanilla extract if you don't have paste)
1/2 teaspoon kosher salt
1 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup pepitas (pumpkin seeds)

Directions:

allow me to briefly explain how to peel and cube a butternut squash…you’d think it’s pretty easy, right? nope. butternut squash is not very nice. it’s oddly shaped, has thick skin, and equally thick flesh, making cutting this baby a slightly dangerous undertaking. but with a sharp knife and a steady hand, it’s a piece of cake! well, really it’s a piece of squash. anyway. i digress.

using the base of your knife, NOT the tip, cut the top and bottom off the squash so you have a nice, even playing field to work with.

the butternut squash has a peculiar shape, am i right? it’s skinny up top, and fatter on the bottom; i like to say that it looks like a curvy lady. anyhow, cut the squash in half, seperating the skinny top part from the bulbous bottom.

peel the outer skin off both pieces of squash and discard.

for the skinnier piece, just cut in half and then dice.

for the rounder bottom, cut this piece in half and scoop of the seeds and stringy flesh. feel free to rinse the seeds and roast them as you would pumpkin seeds…delicious! after you’ve scraped the flesh clean, dice it up, and you’re good to go!

for the roasted butternut squash puree

preheat the oven to 400 degrees F, with a rack in the center of the oven.

place the diced butternut squash onto a large baking sheet and add the olive oil, salt, pepper, cinnamon, ginger and brown sugar. use your hands to toss the squash, making sure it's evenly coated with the rest of the ingredients.

transfer the pan to the oven and roast for 15 minutes.

after 15 minutes, use a spatula to flip the squash around on the baking sheet.

return to the oven and roast for another 15 minutes.

toss the squash around on the baking sheet again.

repeat this process for a total of approximately 45 minutes, or until the squash is burnished and brown and soft.

remove from the oven and either transfer to a food processor or a large bowl.

if using a food processor, pulse the squash until smooth and pureed.

if you don't have a food processor, mash the squash by hand using a potato masher. if might be a little chunky, but that's totally okay.

transfer the pureed squash to an airtight container and leave uncovered until cooled to room temperature.

when the squash puree is cool, you can use immediately to make the blondies, or pop the lid on and transfer to the fridge, where it can be stored for up to a week.

for the brown butter

place butter in a small saucepan and place over medium heat.

allow the butter to melt, and then begin stirring the pan slowly but constantly.

the butter will begin to foam up and bubble, and you will notice it change color slightly from yellow to very light brown. this may take about 3 minutes.

as soon as the butter smells nutty, turn off the heat and remove it from the stove. allow it to cool slightly while you prepare the blondies.

for the blondies

preheat the oven to 350 degrees F, with a rack in the center.
butter and flour an 8" x 8" square baking pan and set aside.

sift the flour, baking powder, ginger, cinnamon and nutmeg into a medium bowl. set aside.

in a separate bowl, whisk together the eggs and brown sugar until pale in color and thickened, about 2 minutes.

switch to using a spatula, and add the cooled brown butter, butternut squash puree, vanilla bean paste and salt. mix until combined and smooth, about 30 seconds.
add the dry ingredients to the wet, and mix until just combined and all the flour is dissolved, about 30 seconds.
fold in the white chocolate chips, cranberries and pumpkin seeds. mix until just incorporated into the batter.
pour the batter into the prepared pan and smooth the top with the spatula.
bake at 350 degrees F for 25-30 minutes, or until a toothpick inserted in the center of the blondies comes out clean.
remove from the oven and allow to cool completely in the pan on a wire baking rack.
once the blondies are at room temperature, you can slice them into squares and enjoy!
the blondies will keep, stored in an airtight container either in the fridge or at room temperature for up to three days.

oh. em. eff. gee.

guys, you’ll have to forgive my absence around here lately. i have been consumed by all things-wedding related these days.

i’ve got SO many delicious recipes to share with you all for the holidays, but literally zero time to write wonderfully witty and silly stories for your reading pleasure.

this wedding is putting a serious cramp in my style. not cool, wedding. not cool.

also, can we talk about the fact that my wedding is only twenty-four days away? um, yeah. that’s pretty horrifying.

i’ve got so much to do, and there are far too few hours in the day to get it all done. blerg!

soooo….let’s just say that for the next few weeks i’ll be posting lots and lots of food here, but not quite as many words.

well, maybe i’ll write a little haiku for each recipe. or a limerick. or a sonnet! we’ll see.

so since today happens to be national bundt cake day, i figured it would only be appropriate to share my sweet potato bundt cake with you! pretty sweet coincidence, huh?

who doesn’t love a bundt cake? i think they’re simple, homey, classic and just darling. they remind me of grandmothers and afternoon tea and pearls and happiness. bundt pans come in SO many different gorgeous designs that it’s hard to resist purchasing a new one every time i spy them in the store.

side note: i buy all of my bundt pans at the thrift store! loves, i have about 6 of these bad boys, and they’re all lovely and beautiful. also, i haven’t paid over a $1 for any of them. hooray for bargains!

guys, this cake is major. seriously, wholly and completely delicious. while sweet potatoes are used in a myriad of desserts, i still feel like the notion of a sweet potato cake is slightly novel and a bit quirky. which, of course makes me love it even more.

but you know what? you could totally swap out the sweet potato for pumpkin puree, and i wouldn’t even be mad. your cake will be just as delicious!

the cake itself is unbelievably moist and tender, with just enough sweetness and spice. and the cream cheese glaze? heaven!

you could totally swirl some walnuts into the batter and top the finished glazed cake with more walnuts. that would be charming and fabulous. i had no walnuts on hand, so i simply dusted my cake with a light smattering of cinnamon.

fun fact: thick slices of sweet potato cake make for a damn fine breakfast.

sweet potato bundt cake with cream cheese glaze

Yield: 12-14 servings

Prep Time: 15 minute

Cook Time: 30-45 minutes

don't have a bundt pan? that's cool. you can totally bake this cake in a standard round cake pan, a muffin tin, a square pan...it'll be just as delicious!

Ingredients:

For the Sweet Potato Cake

1 1/2 cups cake flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup plus 1 tablespoon light brown sugar, packed
3 large eggs
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons applesauce
2 cups sweet potato, mashed (about 2 medium sweet potatoes)
2 teaspoons pure vanilla extract
1/2 cup toasted chopped walnuts, cooled (optional)

For the Cream Cheese Frosting

16 ounces cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup half & half

Directions:

For the Sweet Potato Cake

Preheat the oven to 350 degrees F, with a rack in the center of the oven.

Butter and flour a standard-size Bundt pan, and set aside.

Set a fine mesh sieve over a medium-sized bowl and sift together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of a stand mixer with the paddle attachment fitted on, combine the brown sugar and eggs. Set mixer to medium-high, and beat for 2-3 minutes, until the mixture is light in color and thickened.

Add the vegetable oil and applesauce and mix on medium until combined, about 30 seconds.

Add the mashed sweet potato and vanilla, and mix on medium until combined, about 30 seconds.

Add the sifted dry ingredients. Mix on low, and mix until just combined. Fold in the walnuts, if using.

Pour the cake batter into the prepared pan and place in the oven.

Bake at 350 degrees F for 35-45 minutes, until a toothpick inserted in the center of the cake comes out clean.

Remove cake from the oven and allow to cool in the pan for 10 minutes before turning out onto a baking rack to cool completely.

For the Cream Cheese Frosting

In a medium bowl, combine the softened cream cheese, confectioners’ sugar and vanilla. Mix until smooth and combined.

Add half & half, stirring to combine.

Pour the frosting over the cooled cake.

Slice into 1”-2” thick slices and enjoy!

Once frosted, the sweet potato cake will keep stored in an airtight container in the fridge for up to three days.

Unfrosted, the cake will keep in the fridge in an airtight container for up to one week. It can also be wrapped well and frozen for three months.

a food + words original

151…who could that be?

hooray, Haley! you’re the proud recipient of a brand new, absolutely gorgeous Le Creuset pumpkin casserole dish! It’s going to look so pretty on your Thanksgiving table!

please contact me through e-mail (foodpluswords [at] gmail [dot] com) or the contact form on this site with your full name, e-mail address and physical address so you can receive your wonderful Le Creuset prize!

if the winner doesn’t contact me by Thursday, November 10th by 8pm EST, i will draw a new winner.

thank you so much to everyone who entered, and a huge thank you to Le Creuset!