Jessica Merchant's Blog, page 356

Tuesday Things.

1. Today I’m shooting a big Thanksgiving feast and I’d be lying if I said I haven’t been looking forward to this for weeks just so we can eat Thanksgiving for dinner tonight.

2. Even though right now I’d do anything for one of these espresso chocolate chip cookies.

3. I got sucked into the hype of Rhianna’s new beauty line on Sunday night and watched approximately 15 youtube videos about it and then proceeded to order a bunch of items from the line. OH MY GOSH this makeup line looks amazing. So pumped for it.

4. Speaking of shopping, this past weekend I went into an At Home store for the first time. Um… holy brain overload. Do you have one of these stores? It was so incredibly overwhelming and awesome at the same time. Max fell in love with a rainbow Christmas tree and asked if we could put it in his “big boy room.”

5. Did you watch The Deuce that just started on HBO this past week? Also, can we discuss how I’m super excited to watch Dancing with the Stars because I’m a forever Nick Lachey fan? Lachey lifer.

6. iPhone 8 – are you doing it now or waiting? Eddie has this theory that the minute Apple releases a new iPhone, they screw with the current software and make you think you need a new phone. I’ve only had my 7plus since Christmas but I feel like it’s already starting to go. What the heck!

7. 36 websites that will change your life. I definitely got stuck in this article for a 20 minutes.

8. A recent Trader Joes find for me that is both life-ruining and life-changing: the Belgian chocolate pudding. I think a few of you told me about this a couple of months ago and let’s just say that you are brilliant.

9. p.s. if you didn’t see it yet, I’m sharing an 8th year blogging anniversary giveaway!

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Year Eight. (& a Giveaway!) {CLOSED}

This week marks my eighth year of blogging.

Which is totally insane. EIGHT YEARS?!

That’s almost ten years. Ten years is a decade. I still feel like I’m 17 so how on earth this has happened… I have no idea.

I wish that I had the words to tell you just how much I appreciate you being here and visiting the site. I know what it is like to read the same blog for eight years. You are only reading one voice. It gets repetitive and sometimes boring and it is a lot of the same thing, because it’s written by one person. I’ve come and gone and come back and re-fell in love with many of my favorite bloggers over the years. I can’t really offer you anything other than myself (okay and maybe a plethora of trashed up recipes) who might occasionally change or stay the same or repeat herself or still think that she’s 17 years old inside.

So it means the WORLD to me that you have stuck around, read these rambles, been so kind and wonderful and shared your own thoughts in our little community here. Means seriously everything to me. I actually think of you all as friends, my invisible but real BFFs.

I hope you can see that I (still!) do this because I 100% OMGloveitsomuch and even though it became my job a really long time ago, I do it as authentically as I can and because I love it and so I can share things with you in this wacky internet world.

To celebrate these eight years and frankly, to celebrate YOU who has given me the chance to do this for so long, I’m giving away a $1000 amazon gift card to one lucky reader. This giveaway is not sponsored and given by me to show my appreciation for you. Giveaway is open to everyone and anyone!

To ENTER:

Leave a comment on this post telling me a memorable moment you’ve had so far in 2017.
For an extra entry, I would love if you’d preorder a copy of The Pretty Dish and leave a second comment saying you did so. You can preorder the book on amazon, barnes and noble, indiebound or books a million! I cannot thank you guys enough for giving me the chance to write another book. If you’ve already preordered, THANK YOU SO MUCH and be sure to leave a comment telling me you did so. If you decide to preorder, this is just the first of many exciting things we’re giving away!

And who knows, maybe if the internet is around, I’ll be here in another eight years! xoxoxo

The post Year Eight. (& a Giveaway!) {CLOSED} appeared first on How Sweet It Is.

Year Eight. (& a Giveaway!)

This week marks my eighth year of blogging.

Which is totally insane. EIGHT YEARS?!

That’s almost ten years. Ten years is a decade. I still feel like I’m 17 so how on earth this has happened… I have no idea.

I wish that I had the words to tell you just how much I appreciate you being here and visiting the site. I know what it is like to read the same blog for eight years. You are only reading one voice. It gets repetitive and sometimes boring and it is a lot of the same thing, because it’s written by one person. I’ve come and gone and come back and re-fell in love with many of my favorite bloggers over the years. I can’t really offer you anything other than myself (okay and maybe a plethora of trashed up recipes) who might occasionally change or stay the same or repeat herself or still think that she’s 17 years old inside.

So it means the WORLD to me that you have stuck around, read these rambles, been so kind and wonderful and shared your own thoughts in our little community here. Means seriously everything to me. I actually think of you all as friends, my invisible but real BFFs.

I hope you can see that I (still!) do this because I 100% OMGloveitsomuch and even though it became my job a really long time ago, I do it as authentically as I can and because I love it and so I can share things with you in this wacky internet world.

To celebrate these eight years and frankly, to celebrate YOU who has given me the chance to do this for so long, I’m giving away a $1000 amazon gift card to one lucky reader. This giveaway is not sponsored and given by me to show my appreciation for you. Giveaway is open to everyone and anyone!

To ENTER:

Leave a comment on this post telling me a memorable moment you’ve had so far in 2017.
For an extra entry, I would love if you’d preorder a copy of The Pretty Dish and leave a second comment saying you did so. You can preorder the book on amazon, barnes and noble, indiebound or books a million! I cannot thank you guys enough for giving me the chance to write another book. If you’ve already preordered, THANK YOU SO MUCH and be sure to leave a comment telling me you did so. If you decide to preorder, this is just the first of many exciting things we’re giving away!

And who knows, maybe if the internet is around, I’ll be here in another eight years! xoxoxo

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Roasted Lemon Basil Butter Salmon with Burst Tomatoes.

I’ve got a major Monday recipe right here for you.

Seriously, it doesn’t get more “Monday” than a roasted salmon recipe, right? Or just salmon in general? The good news is that I’ve made it a little fancy (err… trashed it up a bit) with some lemon basil butter and bread crumbs. And fresh herbs. And burst tomatoes!

All these good things that are finishing up their peak right now. The tomatoes are DIVINE. As much as I’m ready for cinnamon and pumpkin and have been burning fall candles, I still can’t stop buying and eating all the cherry tomatoes. So juicy! So delicious! Sort of sad to see them leave.

But then I’m like oh wait I just made three batches of apple and pumpkin muffins over the weekend so we’re good.

This week is so jammed packed with shooting and styling  some of the most delicious recipes (I’ll give you a peek on insta stories but let’s just say that it beings with a T and ends with hanksgiving…) that I’m considering making this for dinner again tonight. I made our fave toasted sesame ginger salmon recipe on Friday and while Eddie isn’t as gung-ho on salmon as I am, I’m already craving something light but flavorful. And easy!

Because. YOU GUYS. This recipe is embarrassingly easy. Like, SO easy.

You’re going to rub the salmon with some softened butter – oh, it is such a treat! Just a bit. It makes the flavor so rich and… well… buttery. It’s perfect!

On top of that goes a mixture of fresh lemon zest, breadcrumbs and herbs for some crunchy, textured topping.

And my favorite part, of course, are the tomatoes thrown right on the same sheet so they burst and get even sweeter than they already are.

This is totally a meal that I would eat right from the pan, but I get that it doesn’t necessarily constitute a full dinner plate for everybody. I like to keep the side simple and go with rice – my favorite being a brown jasmine rice (I get mine at Trader Joes!) – because it’s fragrant and simple and delicious. It doesn’t compete with the salmon!

But you could also roast some baby golden potatoes. Or do some garlicky green beans! Or just make the salmon (heck, even prep it for the week!) and throw it on some salads. I adore salmon salads so much more than chicken because the salmon is so flakey and you get a taste in each bite.

Perfection. And I mean, I’m a high-maintenance dinner person sometimes.

Roasted Lemon Basil Butter Salmon with Burst Tomatoes









Ingredients:

1 (2-pound) salmon filet
3 tablespoons unsalted butter, softened
2/3 cup panko bread crumbs
3 tablespoons chopped fresh basil
2 lemons, zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoons olive oil
pint cherry tomatoes, halved
fresh basil for serving
lemon wedges for spritzing



Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.

Place the salmon filet on the baking sheet. Spread the softened butter over top.

In a bowl, stir together the panko, basil, lemon zest, salt and pepper. Add in the olive oil and stir until combined. Place the panko mixture all over the buttered salmon. Add tomatoes around the sides of the salmon and sprinkle with salt and pepper.

Roast the salmon for 20 to 25 minutes, until the top is golden, the salmon is flakey and the tomatoes are bursting. Remove it and let cool slightly before serving it with lemon wedges and fresh basil. I think this works well with rice or potatoes!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

That’s like crunchy butter right there!

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Currently Crushing On.

Hellllo weekend.

I usually have no problem waiting to start pumpkin and all that jazz until autumn is OFFICIAL. Like towards the end of September. But there is something in the air this year – literally, actually, because it’s already so chilly here – that has me decorated for fall, creating recipes past Thanksgiving and generally CRAVING all things pumpkin. I’m annoyed with myself but loving it.

Hoping you all have a wonderful weekend and hoping if you’re in Irma’s path, you stay safe! xoxo

p.s. I shared a recap of our trip to Maine this past week.

Favorites of the week:

craving this arugula pesto zoodle bowl!

melty baked brie with honey and figs. cheese forever please.

a plate of carolina style ribs that i want to devour.

omg! this concord grape blackberry fizz. i can’t.

and! DIY frosé juice pouches! save this for next year,

this coconut ginger ice cream sounds like my dream.

love the sound of grilled tomatillo salsa.

i’ll take one of these healthy taco bowls.

buckeye bark?! i could eat this whole thing.

so interested in this zucchini lasagna + ricotta!

this creamy chicken gnocchi soup is major comfort food.

caprese egg breakfast cups? i’m in.

a super pretty butternut squash quinoa salad.

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No-Bake Greek Yogurt Vanilla Espresso Cheesecake.

I have it right here for you. Greek yogurt cheesecake!

At most times, cheesecake is my favorite dessert. It is theeeee dessert I would request for my last meal. I say “most times” because my favorites are always changing and depend so highly on my mood. But most times? Yes. Cheesecake. Always!

And that includes all sorts of flavors too. It’s all about that texture and creaminess for me. I love it so much more than regular cake.

Probably because the word CHEESE is involved.

But Greek yogurt cheesecake? Hello. It’s better for me, right? That has to be the catch. 

I’ve been on the search for perfect Greek yogurt cheesecake for years. I made one that I really super love in my first cookbook, Seriously Delish, but it doesn’t 100% completely hold it’s shape. I mean, it’s delicious, but it’s not something that can sit at room temperature for an hour or so while serving (and getting seconds!) and not kind of… melt. You know?

So! I saw a recipe for a Greek yogurt cheesecake in epicurious magazine (I love that magazine, it’s always so pretty but relatable!) a month or two ago and was hooked. It still uses cream cheese, albeit not as much. It uses about half the cream cheese of a regular cheesecake and I love how tangy and soft this version is. But it still holds up at room temperature!

It’s also a no-bake cheesecake that uses unflavored gelatin as a base. I’ve seen these in the past and have always been like… no. I’m not doing that.

But the thing is that I always have gelatin on hand because I make a lot of marshmallows! So if I have it on hand, why the heck not? It was a great idea.

I wanted to make a flavorful but simple version. Espresso powder and vanilla bean… hello! Something that would work for every season and be so, so good with coffee for dessert. And of course, with a chocolate crust.

You guys KNOW what a freak I am about graham cracker and cookie crusts. Ugh! They are the best part. Like I actually kept eating bits of this crust and couldn’t stop.

Maybe it’s the eight months pregnant in me, but I was really craving something with the chocolate crust, so I knew that I would head straight for the Oreos. It’s funny, because I don’t care about Oreo cookies normally. I’m not tempted by them; in fact, if there is an open package near me I probably wouldn’t even eat one. I’m just uninterested in them, most times. I don’t want to eat just the cookie.

But an Oreo crust?! I ALWAYS am down for that. Probably because it’s Oreos mixed with butter and there are only a few things worse for you in the world that can be consumed. You know.

Oh well!

That’s exact what went down. Buttery Oreo crust, Greek yogurt cheesecake mixed with espresso and vanilla bean and a sprinkle of instant espresso powder on top. HEAVEN. This is what heaven looks like. And tastes like!

Greek Yogurt Vanilla Espresso Cheesecake

Yield: makes one 9-inch cheesecake

Total Time: 6 hours (or chilling overnight)

Ingredients:

chocolate crust

6 tablespoons unsalted butter, melted
20 oreo cookies

vanilla espresso cheesecake

2 teaspoons (1 packet) powdered gelatin
2 (8-ounce) blocks of cream cheese, softened
1 1/2 cups plain greek yogurt (2% or full-fat)
3/4 cup sugar
3 tablespoons instant espresso powder
1 tablespoon vanilla bean paste
1/2 lemon, juiced
1/2 teaspoon salt
cocoa or espresso powder for dusting
chopped dark chocolate for stopping



Directions:

chocolate crust

Place the cookies in a food processor and pulse until crumbs remain. Stream in the butter and run the processor, scraping down the sides if needed, until all the crumbs are moistened. Press the cookie crumbs into a 9-inch springform pan and put it in the fridge while you make the filling.

espresso cheesecake

Place the gelatin in a heatproof bowl with 1 1/2 tablespoons cold water. Let it sit for 5 to 10 minutes and soften.

In the bowl of your food processor, blend the cream cheese, yogurt, sugar, espresso powder, vanilla paste, lemon juice and salt. Scrape down sides, making sure the mixture is smooth.

Heat a 1/2 inch of water in a skillet and place the bowl of gelatin in the water. Whisk the gelatin until it dissolves. Very carefully pick up the bowl (using a towel or potholders!) and drizzle the gelatin into the food processor and blend it up well.

Pour the mixture into the oreo crust. Refrigerate overnight, or for at least 6 to 8 hours.

To serve, top with a dusting of cocoa powder or espresso powder and chopped chocolate.

[slightly adapted from bon appetit via epicurious]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

See how creamy that is?! AHHHH.

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September Sangria.

I have a HUGE favorite for you today in the form of rosé.

Every time I talk about September sangria, I get Earth, Wine & Fire’s song September stuck in my head. It’s easily one of my favorite “older” songs and has been since I was a kid. It was even my phone ringtone for a time being, which I mean… should tell you something.

So September sangria! Otherwise known as rosé fig sangria? I think I like that description best. Better than late summer sangria.

Anyhoo! This sangria is obviously not something I can drink at the moment. BUT! It’s been a recipe that I’ve been making since last year. In late August of last year I first shared this entire sangria recipe on Instagram and facebook and I wanted to put it in an EASY place to find, like here on the blog.

I love it so much because it marries the days after Labor Day and the ones right before Fall really begins. It uses a mix of late summer fruit and early fall fruit and it’s so perfect for parties and gatherings where you feel weird bringing something with pumpkin or apple cider, but peach and strawberry season is clearly over.

This is my solution!

And we use rosé, so another shoutout to summer and light wines, but we still use blackberry brandy, which is a bit more rich. Both seasons, right here in this perfect pitcher!

This is how much I love you.

There is only one more liquid ingredient in this sangria – a soda or seltzer! You can use an unflavored one or use one that is citrus flavored or something – whatever you may like. If you want it sweetened even more, you could also use pomegranate or orange Italian soda in place of the club soda. Or in addition to! Totally up to you. Make it your own.

Also, can we talk about how much I freaking love figs too? UGH.

They will forever be one of my favorite fruits even if I can only find good ones for about 45 seconds here in Pennsylvania. I really love them in sangria because they SOAK up all that wine like WHOA. In a different way than apples do. They actually get juicy, whereas apples just… soak it up?

Juicy boozy figs. Let’s make those a thing.

Obviously, you can add anything else that you might have hanging around in these late summer or early fall days. Peaches! Pomegranate arils! Cinnamon sticks! Vanilla beans!

All of that sounds delicious.

AND this only gets better as it sits. I used a sparkling rosé champagne in this one (for Labor Day festivities!) but in the past I’ve used unsparkling “regular” rosé too. If you let it sit, the bubbles will flatten a bit but oh my… the flavor is divine.

SO of course you can make this after (or before!) September, but is there any more perfect alliteration than September Sangria? It’s just the best name.

Please tell me this is going to be on your menu this week!

September Sangria

Yield: serves 4

Total Time: 30 minutes

Ingredients:

1 bottle (750mL) rosé
2 cups seltzer (plain or flavored of your choice)
1 cup blackberry brandy
2 honeycrisp apples, sliced
2 plums, sliced
1 orange, cut into wedges
1 cup figs, sliced
1/2 cup grapes, halved



Directions:

Combine all the ingredients in a large pitcher. I like to let this sit for 30 to 60 minutes in the fridge so the fruit can get extra boozy!

Serve over ice by scooping out the fruit and pouring the sangria over top.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

I’m actually having a hard time deciding what cocktail I’ll make first come November.

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Maine 2017 Travel Diary.

Here’s a rundown of all the things we did in Maine! This post is going to be super long and wordy and I’m going to tell you what we saw, ate and loved. Also, a little video below that is more for my memory and is probably super long and boring for you.

Our trip was sort of last minute – we knew we wanted to go SOMEWHERE before the baby, just a little trip somewhere new with the three of us. We planned it the week before and only had about 2.5 days to stay.

This whole thing started with Max’s first plane ride (even though we’ve traveled a lot since he was born, we’ve always drove! I’m a big road trip person.) Our flights both ways took off at 6AM (actually, 5:45AM!) and he was awesome. He slept the first short flight and was awake for the second flight to Portland/Pittsburgh. We probably didn’t need the iPad, but he loved it.

Not as much as he loved the pretzels though. Can’t even count how many bags he went through.

As the recommendation of many of you, we stayed at the Press Hotel right in Portland. It was really nice! Max loved the letters all over the carpet and every single time we left the room or came back, asked HOW DID THOSE LETTERS GET THERE?! Ha.

We spent the first day exploring! We got in early but we couldn’t check in until 3, so we drove to Freeport first since many of you had mentioned that. Lots of shopping and it was cool, but we were pretty tired. We did eat at the Tuscan Brick Oven Bistro which a bunch of you had also mentioned. It was pretty good, but probably our least favorite meal. We were also just exhausted from being up since 3AM, so there’s that. You know? We needed to recharge!

After an hour or so of rest, we explored Portland the rest of the evening. We went to Flatbread & Co because so many of you mentioned that too! It was really great and Max loves pizza. Delicious! Our table was perfect and we got to look at the boats and the water!

Annnnd stopped for the first ice cream of the trip… for Max of course. Hehe. Gorgeous Gelato was so fun inside. The oreo gelato was amazing.

Eddie was adamant to get donuts at the Holy Donut the next morning and he did! This might have been the most suggested place. In true Eddie form, he bought A DOZEN.

Like, what? I tasted the chocolate sea salt which was probably my favorite. I also loved the Maine blueberry and the sweet potato cinnamon sugar was amazing too. The thing is though… that I am still a yeasted donut girl at heart! So while these were totally Eddie’s cup of tea and I really loved them, I just found them to be kind of heavy. But as light as a heavy donut can be? I’m a crazy person.

First thing we did on Saturday was head to Portland Head Light. We went at the perfect time because there was barely anyone there. We stopped periodically over the next two days and almost died at how packed the place was. Crazy!

Then! We made our way to Kennebunkport. I was really looking forward to going here… and the only reason I can think of is because I would have been in early elementary school when the first President Bush was in office, and I swear I used to hear them just talk about Kennebunkport on the news. Ha! It’s been stuck in my mind ever since. I know, so odd. Very random.

But anyway! I loved it.

Most of you said that The Clam Shack had the best lobster roll. I think you might be right! This was easily our second favorite of the trip (wait until you see how many we had… ugh, omg) and was so, so, so GOOD. We ended up splitting it because Eddie also wanted a huge a thing of fried clams. I wish we had each got our own.

Max loved the clams as soon as I called them “beach fries.” Every time he sees a picture of them now, he screams “BEACH FRIES!” I want to eat him up.

The weather the entire weekend was PERFECT. At least, perfect in my eyes. Like in the 60s and 70s. Not really warm enough for a full beach day but Max loves running on the beach, so we did that a bit too.

I adored Kennebunkport but we were there at such a crowded time. It was so jam-packed being the last “real” weekend of summer… and being a weekend in general. We both loved it and Eddie has already looked up places to stay there next year. I’ve also seen pictures at Christmas and would love to go there then!

At this point, I realized that I was glad we stayed in Portland because it gave us a chance to do a lot of walking and exploring, but next time I think we’d stay somewhere more beachy and drive into Portland, as opposed to the other way around.

That night, we decided to try out Eventide because the lobster roll you all mentioned had been haunting me since we arrived. Our game plan with Max is that we tend to eat at weird times, so we went close to 5 (which is, like, really early for dinner for us) and still waited about an hour. It wasn’t bad since we could walk around and it was so nice out.

Eddie got oysters and I was so jealous. I don’t break this rule when I’m pregnant though. It probably would have been the safest place to eat them (like right off the coast!) but I just can’t while pregnant. Too scared.

THIS LOBSTER ROLL.

I am dead. It was easily one of the best things I’ve ever eaten. Um, it was so good that Eddie ate one and then ORDERED ANOTHER ONE. I was only mildly embarrassed… until I took a bite of his second one.

This was even better than you guys said it was. I mean, it was incredible. I almost feel like it can’t even be classified as a lobster roll though because it’s so… different? But perfect? It was our favorite meal of the trip!

On Sunday we decided to head to Old Orchard Beach. It was so, so, so crowded and while it looked fun, we wanted something a little more relaxed. A few of you had mentioned Old Orchard Pine Point (I think that’s what it is called?) and that was perfect!

After that, it was more lobster rolls! We went to the Lobster Shack at Two Lights.

Another super suggested place. I loved this place for the vibe alone! We did have to wait in line for almost an hour but it’s so cute. I love that it’s outside right on the water.

However, this was probably my least favorite lobster roll! I don’t love the mayo on lobster rolls – I want only butter – and while this was pretty darn good, the Clam Shack one and the Eventide one were just insssaaaane. I’d go back here a million times though because it felt like quintessential summer.

These were Eddie’s favorite clams though!

Okay guys, so after this… I was like… NO MORE BREAD. Oh my gosh, we ate so many lobster rolls in such a short amount of time that I couldn’t fathom any more. Our plan that evening was to maybe head to Duckfat, which so many of you also mentioned, but I was just SO full (thanks pregnancy) that I couldn’t do it. The thought of such a heavy meal made me want to cry.

We ate this lunch pretty late and actually didn’t even eat another meal that day. We spent more time walking and exploring and heading into little shops, etc.

I am so anxious to go back, only because I KNOW you guys mentioned a ton of places to us that we couldn’t fit into two days (with a toddler, especially). We absolutely loved loved loved Portland and everywhere we visited. Like I mentioned, I think the only thing we’d do different next time if we went in the summer is stay somewhere more on the water/beach and then drive into Portland.

Annnd that’s a little recap of our trip! xo

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Lobster Grilled Cheese with Tarragon Garlic Butter.

Well hello hello! I have some lobster for your face.

Funnily enough, I made these lobster grilled cheeses(us!) weeks ago, before we even booked our trip to Maine. It’s safe to say that I ate more lobster than ever before in those four days… oh my gosh.

P.S. a recap of our trip is going up on crumbs later today, so check it out!

But first: serious lobster grilled cheese.

Very serious.

Now, how do you like your lobster rolls? The best one I’ve ever had was at Cru on Nantucket and it was just drenched in butter. I don’t love the mayo-based rolls. They actually gave lobster rolls a bad name for me. I’m just super picky about what I want ON my lobster roll and it basically needs to be… butter. And nothing else.

More on that in the Maine recap though!

Sooooo these lobster grilled cheese babes.

I’m going to sound like a major hypocrite here because I did use a bit of mayo for the creamy, cheesey factor in these sandwiches. Since they were going to be hot and melty anyway, I didn’t mind. I usually do prefer lobster rolls where the actual lobster is warm too, which I know is not the norm, and that’s sort of how this idea came to fruition!

My favorite part (err, one of my favorite parts) is the tarragon garlic butter. Ooooh it is so, so good. Spread on the brioche right before toasted and it’s a dream. I so rarely use tarragon but I always enjoy it. NOTE TO SELF.

The bread is another thing here. Splurge and use the brioche! I never, ever buy it for our regular everyday life. It’s a total treat but most definitely worth it.

I mean, all I really want in life is to get a good lobster roll (and, well… good lobster) HERE. Where I live! So I can eat it often.

But until then. We have this.

Lobster Grilled Cheese

Yield: serves 2

Total Time: 30 minutes

Ingredients:

2 (5 to 6 ounce) lobster tails, meat removed from shell
1 tablespoons olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
pinch of salt and pepper
2 tablespoons mayonnaise
6 ounces havarti cheese, freshly grated
4 slices brioche (or your favorite!) bread

tarragon garlic butter

6 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh tarragon
1 garlic clove, minced



Directions:

Pat the lobster tails completely dry with a paper towel. Heat a large skillet over medium heat and add the olive oil and butter. Add the lobster tails and cook until they are just opaque and pink, about 5 to 6 minutes, tossing once during cook time. Remove the lobster tails and place them on a plate. You can chop them up a bit to fit more easily in the sandwiches!

Keep the same skillet over medium heat. Spread the insides of each piece of bread with mayo. Spread the outsides with the tarragon garlic butter. Place the cheese and lobster on the inside of each bread slice - I like to make sure there is cheese on both sides to act like "glue" and hold the sandwich together!

Toast over medium heat until golden on both sides and the cheese is melty - about 4 to 5 minutes per side. Serve immediately!

tarragon garlic butter

Stir together the ingredients in a bowl until combined. Any extra stays great in the fridge in a sealed container!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

I guess it’s not THAT bad.

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Tuesday Things.

1. These were croissants spun into cinnamon rolls! MIND BLOWN.

2. Also please die over this peach galette with me that has a baklava filling. Whaaaaat.

3. While the croissant buns were amazing, as I bit down into one I chipped a tooth! I feel like this officially puts me in old people status right now. Also, on a croissant?! How? 

4. This past weekend started the Ulta 21 days of beauty! I haven’t been interested in it the last couple times because it seems like since they started doing it over and over again (as opposed to once a year or whatever), the deals aren’t as good. But this time, I’m excited for a few different days. Have you looked?!

5. A few days ago I ran to Whole Foods and I think my bill actually WAS lower than it normally would have been! I bought ten million figs and pomegranates because I’ve been on the lookout. I mean that’s not ALL I bought, but I usually hold my breath while checking out. Thanks to amazon? Is amazon going to take over the world?

6. I did it! Officially did some decorating for fall this past weekend. Only because I feel crunched for time. Oh and I also had a pumpkin spice latte (which I don’t even really like because dunkin pumpkin > starbucks pumpkin, so I crossed all the basic bitch things off my list that I could. What store has your favorite fall decor at the moment? I want to say homegoods, but hate that each store has different stuff.

7. Right now I feel like a legit crazy person because my nesting is still out of control. I did not feel this way the first time around. I basically want to buy every single thing for our house because it’s still mostly unfurnished three years later (does this give you anxiety?), barely anything is hanging on the walls and I’m like it HAS TO GET DONE NOW. I’m not being dumb and doing it all now, but I also want to get rid of pretty much everything we own.

8. Loving these ways to stop negative thoughts from entering your mind.

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