One sweet and spicy and creamy, one tart and fruity, and of course, a luscious light chocolate option to round out your holiday pies. Check out the three best pies you can add to your table this holiday!
-
Continue ReadingHokey pokey is the New Zealand name for honeycomb toffee, a lush deep caramelized flavor packed into a light, airy, and crisp golden candy.
-
Continue Reading
A simple spiced, breaded, and baked chicken cutlet drizzled with some hot honey for a sweet little kick!
-
Continue Reading
Hey guys, we’re back from New Zealand and I just want to share with you every minute of our honeymoon adventure! I want to make sure I jot this down while the memories are still fresh because it was such an amazing trip. We were there for two and a half weeks, so I’m breaking this into two parts, the north island and the south island! Here’s the north island scoop: Day 1: Travel. After the wedding we were exhausted, but at least we played that “honeymoon” card, and got bumped up to Economy plus on the first leg of our…
-
Continue Reading
A healthy take on a dessert dip. Made from chickpeas but blended with cocoa powder, and served with graham crackers and marshmallows!
-
Continue Reading
Umeboshi are Japanese pickled plums, a great umami bomb of flavor. Top with some honey to make these intense treats delicious for snacking!
-
Continue Reading
In case any of you all have been around my blog since last new year’s–apparently I like “bars”. Last year was a mimosa bar, and this year we went for a waffle bar! We dressed up and went fancy last year, so we just turned the table and went pajama party this year. Fancy is fun, but pajamas mean I can fall into bed and not worry about getting changed or falling over in heels or flashing someone when I want to sit on the floor. So, like all bars, your imagination is the only limitation! And it’s customizable to your…
-
Continue Reading
Ever want to impress people? Homemade ice cream is definitely the way to go! I love this ice cream recipe for three reasons: (1) because it’s a “no churn” recipe, aka doesn’t need an ice cream machine; (2) because of the subtle honey flavor; and (3) because it can be “soft-” or “hard-“serve! I technically have an ice cream machine, but the singular previous time that I tried to use it, I didn’t freeze the basin long enough I think and my ice cream got kinda solid, but then was extremely crystallized when put into the freezer. This recipe does have some crystals,…
-
Continue Reading
Granola is one of those things that I thought for the longest time I didn’t like. And then I tried this recipe! It’s a little like crack. When I first made this recipe, I think I made it every week because I went through it so fast–I ate it for breakfast every day. It’s the perfect balance of sweetness and just a touch of salt. It goes with just about everything since it’s really just oats and almonds with a little extra almond enhancer (almond extract). My favorite is actually just plain vanilla yogurt. I keep a jar at my desk…
-
Continue Reading
Here’s a perfect family-pleaser recipe! I call it that because it’s a familiar and tasty option, spiced up with a little gourmet twist, but not with ridiculous ingredients. Chicken tenders, done the normal way, except instead of breadcrumbs, crushed pretzels for extra crunch, and throw in some honey mustard in the eggwash. That’s really all there is! I like this recipe because you get a little extra crunch for a touch of extra work. I don’t know if anyone else has this problem but I hate “crushing” things. Everyone makes it sound so easy–just crush the pretzels, like it’s that…
