Alright, let me start by saying I know Brussels sprouts can be a very polarizing vegetable. Truth be told, I wasn’t always a fan. If that’s you, too, I get it! I also think it really comes down to whether or not they’ve been cooked properly. Technique here makes all the difference… crispiness is the key! Getting the outside nice and crispy will not only create a more pleasant and addictive mouthfeel, but will also caramelize the natural sugars and deepen their flavor. In other words: DELICIOUS. Trust me when I say once you taste these Crispy Brussels Sprouts with Caesar Dressing, you’ll be craving those little green morsels all season long!
Whoopie pies should be the next cupcake. They are a cake sandwich basically, so what’s better than that? Not much. These Spiced Persimmon Dark Chocolate Whoopie Pies are a fun take on the classic chocolate/vanilla combo by combining some of Fall’s best flavors: sweet, honey-like persimmons and warm, cozy spices. We start with classic buttermilk dark chocolate cake-like cookies and stuff them with a delicious spiced persimmon buttercream. The sweet, spiced filling is the perfect pairing against the rich, tender dark chocolate little cakes.
Hi. I’m Kate, and my particular little brand of happy hour includes fresh, garden-grown cocktails enjoyed in the company of my ridiculous chickens. Why, you ask? And also…WHUT? I know. It’s a lot to process. You can find more over at Drinking with Chickens, but in the meantime, here’s a little something that I whipped up and tucked into Jojotastic’s cocktail portfolio while she wasn’t looking:
It’s definitely about time for some moody cocktails, wouldn’t you agree? But nothing over the top; let’s do subtle spooky. No activated charcoal making drinks that are dark enough to suck all the light and joy from the room (we’re not doing that anymore, guys, cuz activated charcoal is legit dangerous), no candy eyeball garnish, no monster slime shooters…but maybe just a tiny, tiny pea-sized little nugget of dry ice that we’ll watch boil and bubble fully until it disappears and THEN drink our moody AF drink. GOTTA LET ME HAVE A LITTLE HALLOWEEN, MMMKAY? So, let’s talk about this smoke and bramble cocktail recipe.
I’m not sure how we’ve already arrived at mid-October, but here we are! I wanted to share a recipe that felt decidedly autumnal and that can only mean one thing: pumpkin. Wanna know a secret? I don’t actually like pumpkin pie… I know, what?! I’m not sure why because I love creamy textures and I love the flavor of pumpkin in other things, but I’ve just never been a fan of the classic pumpkin pie. But once you add a little Nutella to the situation… that’s a different story! Such is the case with this latest recipe I’m sharing here: A Pumpkin Nutella Swirl Tart. Oh ya, now we’re talkin’.
How is it already the middle of October? I have a one track mind when it comes to the change in seasons… aka let the fall cocktail recipes commence! Truly, autumn and winter are my favorite seasons to shoot and share cocktails with you guys. All of the yummy spicy ingredients, like cinnamon and pumpkin spice, are perfect for this time of year and pair so nicely with booze. I find that my intake of smokey cocktails increases, too! I always love a good margarita recipe, so while we were brainstorming drinks to share this fall and holiday season, we immediately thought of a fall margarita. This sweet and savory cocktail is like a cozy fall day next to the fire!
Joanna’s note: We have a new recipe contributor here on the blog! Meet Taylor from All Purpose Flour Child. She specializes in delicious baked treats, cozy comfort food, and uses real, whole, and often organic ingredients. Follow her on Instagram.
Though I’ve never been to the Middle-East, I’ve been super inspired by the flavors lately. I think it started when I watched the Tel Aviv episode of Somebody Feed Phil. It sparked something in me and I’ve been on a quest for those exotic flavors ever since. And then when I saw Bon Iver in Portland in May, I had the pleasure of dining at Tusk, which draws inspiration on Middle-Eastern flavors and uses them to highlight local PNW ingredients. Next time you find yourself in Portland, you must go! I can’t have a chemex on the weekends without hawaij spice in my coffee (thanks, Molly Yeh), cardamom and rosewater in any and every dessert, orange blossom water on a melon and pistachio salad, dukkah in place of granola on my yogurt, I could keep going… Now that you know a bit of the inspiration of today’s recipe, let’s get started and meet my first treat for Jojotastic, a Tahini Frangipane Apple Galette with Salted Honey Rose Cream!