Jessica Merchant's Blog, page 392

October Favorites: Beauty. (Sephora VIB Sale Edition!)

Hiiiiii.

I decided that this year for my October favorites, I’d give you a full run down of some of my all-time faves since the Sephora VIB sale is rapidly approaching. Every year you guys ask me for a VIB sale list and it usually falls shortly after I share my October favorites. I’m going to tell you what my favorite things are at Sephora so you can shop the sale… and what’s in my online cart right now!

First up, the deal on the VIB sale. Every November, Sephora has their VIB sale and recently, it’s gone in phases. The first phase starts next friday, November 4th, for those who have VIB rouge status… otherwise known as those who spend an outrageous, obnoxious amount on beauty products. While the deets for the regular VIB sale haven’t been shared yet, it’s usually a few days after VIB rouge, so probably around November 10th? I stay up to date by bringing up Temptalia every single day. She’s my go-to beauty blog.

As a note, this isn’t a coupon code that can be shared. Sephora knows your status based on your account and VIB number, so if you are not a Sephora VIB and try to use the code, it still won’t work. Huge bummer I know.

NOW. On to what I think is best to get during the sale! Let me know what you want to get in the comments!

1. PERFUME!! Any and all perfumes, because it’s the only time I know of that perfume goes on sale. Also, since it’s a full 20% off I tend to go for high end perfumes, like Tom Ford. Last year during the sale I purchased the Tom Ford Pour Femme and absolutely LOVE it. I also love the Elizabeth and James Nirvana Black and their new Nirvana Bourbon. I’ve wanted to buy Tom Ford Tobacco Vanille for years, but cringe at the (literally insane) price. I think I’m going to get the all over body spray that’s a bit cheaper since I have so much freaking perfume.

2. Everything Sunday Riley. It’s not secret that I’m a huuuuge fangirl of Sunday Riley products. My favorite is Tidal, the moisturizer. The Luna Oil is incredible as is the Flora Oil. I also really love Good Genes. Any kind of gift set or combo set here is perfect.

3. Drunk Elephant Eye Serum. This is the best eye serum I’ve ever used. Drunk Elephant products are great and I’m eyeing a few others.

4. Caudalie Moisturizing Toner. I’ve used this toner for years and love that it has a pump. I use it with exfoliating cotton rounds every night after cleansing and before moisturizing.

5. Dr. Jart Water Fuse Sleeping Mask. This is my absolute go-to product every winter for dry skin. It transforms my skin in two days and is so, so moisturizing. I haven’t found anything else like it. It’s not really a “mask” either – it’s sort of like a thin serum that you put on OVER your moisturizer before bed. I put it on and wait about 10 minutes before going to sleep.

6. Face Masks! I love face masks for their pampering feel and especially since having Max… I find it relaxing and enjoyable. I’m a huge Glam Glow fan. I absolutely LOVE the Farmacy masks. I really like the Sephora face and eye masks too. I also recommend the SK II mask for a splurge because it is INSANELY priced and makes your skin feel like heaven. You can get at least two uses out of the serum in the packet.

7. Cover FX Enhance drops. I’ve been rambling on about these for months now. They are SO versatile and gorgeous!

8. Benefit Gimme Brow. This has been my go-to brow product for a few years now. I’ll probably grab two or three to stock up. Downside is they only last about one to two months for me.

9. Nars Smudgeproof Eyeshadow Primer. This is the shadow primer I’ve been using for a few years and the only one that I think works 100%. No creasing!

10. Tarte Maracuja Oil. The big one! I use this as moisturizer and mix it with my body lotion during the winter. It’s fabulous. For the last two months we have been using the Dr. Jart Ceramidin Oil, but since it’s more of a dry oil, I’m going to stick with the Maracuja for mixing as the weather gets cooler!

11. Elizabeth and James Nirvana Dry Shampoo. I’m a batiste dry shampoo girl through and through, but I really like having this version on hand for “fancier” occasions, because it makes my hair smell incredible. It also works super well!

12. BIG Philosophy bubble baths. Fresh Cream is my favorite Philosophy scent. I bought this one last year at the sale and look how long it has lasted! I’m only half way through.

13. Fresh Sugar Advanced Therapy Lip Balm. Best ever thing I put on my lips. Eddie and I both use this every night. It’s amazzzzing.

14. Nest candles. I really love the Nest fragrances for fall and winter (especially holiday) and did you know that you can get them at Sephora?! My favorites are pumpkin chai and birchwood pine.

15. First Aid Beauty Ultra Repair Cream. This is a fantastic unfragranced super thick cream. I use it on face and body and always have it in my possession.

16. Sol de Janiero Bum Bum Cream. You heard me rave about this all summer and oh my gosh… it is AMAZING. It smells incredible – like a tropical beach. The only reason I’m hesitant to mention it is because it smells like summer, and I’m someone who likes to base my scents on the season. No reason you can’t stock up though.

17. Amore Pacific Treatment Enzyme Peel. This is SUCH an excellent, gentle exfoliator for the face. Love it so much.

General favorites:

Lipstick: Urban Decay Vice or Bite Beauty Matte Lip Crayon 

Eye Shadow: Urban Decay or Makeup Forever 

Tinted Moisturizer: Bare Minerals Complexion Rescue or Dr. Jart Premium BB Cream

Foundation: Makeup Forever HD

Concealer: Urban Decay Naked or Too Faced Born This Way

Blush: Clinique Cheek Pop or Tarte Amazonian Clay

Mascara: Stila Huge Lash or Benefit Rollerlash

Highlighter: Hourglass Ambient Light in Luminous Light

Bronzer: Too Faced Milk Chocolate Soliel or Kevyn Aucoin Celestial Bronzing Veil Tropical Nights

As for what’s in my own online cart so far?? A few Nars Velvet Lip Glides, more RMS beauty wipes, Anastasia Modern Renaissance Palette and the Formula X polish in Jetsetter! Can’t wait to hear what you’re planning on getting.

{While I generally don’t use affiliate links on my beauty posts, I am trying out a new program here for the month of November and included a few general affiliate links. Please know that this is TEMPORARY! – and only for this post. I felt comfortable testing it out since I was recommending all of my favorite products that I’ve talked about through the last four years. This does not mean that I am affiliated directly with Sephora or any brands mentioned, but it does mean that I will receive a (very!) small commission if you shop for these products through my links. Thank you guys so much for your support! Next month, my beauty favorites posts will return to being affiliate-link free, aside from amazon. Thank you so much for reading and making this space so much fun! xoxo}

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30 Minute Tomato Cream Pasta with Grilled Cheese Crumbs.

Yep, you sure did hear me right.

GRILLED CHEESE CRUMBS.

I hereby declare these a thing.

This recipe idea came about because for some crazy reason, I love the idea of creamy tomato soup and grilled cheese sticks on Halloween. Particularly, this tomato soup with these grilled cheese sticks, but that’s neither here nor there.

I knew that I couldn’t put ACTUAL tomato soup in my pasta (um, what) but I wanted to mimick the feel!

My mom never made tomato soup when we were growing up, so it was something I learned to love as a comfort food only a few years ago. I have some major requirements though.

It must be creamy. Like have the addition of actual cream.

It must be ever-so-slightly hinted of basil.

It must also be a little sweet!

Basically it must taste as good or supremely better than Nordstrom café’s tomato soup.

ALSO. I need to tell you something. Mother Lovett. Guess what she used to do?

Well wait. First – you know how I always say that Italian cuisine is my least favorite? I’m sure it’s because I don’t have any Italian genes and never ate GOOD authentic Italian food as I was growing up. So. Guess what Mother Lovett used to do? You’re going to die.

She would use campbell’s tomato soup… as tomato sauce.

Yeah. Like as her spaghetti sauce.

No, I never had the (unfortunate) pleasure of trying this, for it was long banned in her house before I was born. This was waaaaay before my time, like back when my mom was a tween.

But I’m sure it’s the inherent reason for my tomato abhorrence.

Annnnd now you know why I’ve never cared for tomato sauce.

And why I do such blasphemous things to tomato-y pasta like cover them in crumbs with bread and cheese.

But let’s be real, “abhorrence” is quite strong. I no longer ABHOR tomato sauce.

When tomato sauce is swirled with cream, or in this case, OMG mascarpone cheese!, I could easily consume it weekly. Maybe daily. The mascarpone cheese is so rich and cuts the acidity. It makes it so much creamier than actual cream does! It’s comfort food. Topped with more comfort food.

Just the way I like it.

Tomato Cream Pasta with Grilled Cheese Crumbs

Yield: serves 2 to 4

Total Time: 30 minutes

Ingredients:

1/2 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
pinch red pepper flakes
20 ounces tomato puree
6 ounces mascarpone cheese
salt and pepper to taste
1/2 pound whole wheat fusilli pasta, cooked
for serving: shaved parmesan and fresh basil leaves

grilled cheese crumbs

2 pieces of bread, torn into tiny pieces
1 tablespoon olive oil
1 tablespoon butter
2 ounces finely grated mozzarella cheese



Directions:

Heat a large skillet over medium-low heat and add the olive oil. Stir in the garlic, oregano, basil and red pepper flakes, cooking for 1 to 2 minutes. Pour in the tomato puree and stir. Cook until the sauce is warm and the garlic infuses it, about 10 minutes. Once warm, stir in the mascarpone cheese. It will turn the sauce pink and become creamy and delicious!

Taste the sauce and season if desired. You can add salt, pepper or even a touch of brown sugar if it's still acidic.

Stir in the cooked pasta right before serving. Top with the grilled cheese crumbs, shaved parmesan and fresh basil.

grilled cheese crumbs

Heat a saucepan or skillet over medium heat and add the olive oil and butter. Once sizzling, add in the pieces of bread and stir. Cook and toss, stirring often, until the crumbs toast and become golden. You want them crunchy!

Turn off the heat and let the pan sit for 1 minute. Add the grated cheese and toss for a minute or two, until it's dispersed through the crumbs. It will melt and some pieces will get crunchy. Delicious!

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!

Plus, it’s pink!

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Pumpkin Nutella Hot Chocolate.

What can I do to convince you to pumpkin your nutella hot chocolate?

With one taste, it won’t take much. Yep, that’s right! We’re turing pumpkin into a verb.

There is something about the combination of pumpkin and nutella that makes me go WILD. If you had asked me if I wanted pumpkin hot chocolate, I’d probably say no. If you asked me to drink nutella hot chocolate, I’d pass it by too. But if you combine the two, I’ll drop whatever I’m doing and get at it.

We are talking, like… a straight up mixture from the heavens. Unicorn baby angel tears. It tastes THAT good.

And yes, while the hot chocolate itself is fabulous, I wanted to slather the whipped cream over my whole entire life. It is SO freaking delicious. So delicious, in fact, that I have no idea if I can even bother to make plain whipped cream again. It’s just so boring. So not nutella.

The cream is rich and thick enough to cut the sweetness of the nutella. You definitely don’t need any sugar – the nutella is more than enough. But it’s not TOO sweet.

Speaking of sweet.

I mean.

This drink. !!!!!!!!

It’s decadent and insanely rich. It’s pretty much “sipping” chocolate, a thousand times more indulgent than hot cocoa from a powdered mix. It’s the drink that makes you want to curl up next to a fire, especially in a ski lodge where you have zero interest in skiiing but 100% interest in food and drink. If you’re that person, you are my person.

I find it rather depressing that Halloween falls on a Monday this year. I know we can celebrate other days, and I’m sure that we will, but there is something about celebrating Halloween ON Halloween. Since it is at the beginning of the week, pumpkin nutella hot chocolate is going to be our signature drink.

Not saying I won’t add a drop of bourbon too it. Or chocolate liqueur. Or vanilla vodka. Or all three.

Pumpkin Nutella Hot Chocolate

Yield: makes 2 servings, is easily multiplied

Total Time: 20 minutes

Ingredients:

1 cup milk
1/2 cup heavy cream
1/4 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
3 tablespoons nutella
6 ounces high-quality dark chocolate, chopped
1/2 teaspoon vanilla extract

nutella whipped cream

2 tablespoons nutella
1 cup cold heavy cream



Directions:

Heat the milk, cream, pumpkin and pie spice in a saucepan over medium heat. Once the pumpkin has combined with the milk and the mixture is warm, add the chopped chocolate and nutella. Stir constantly until the chocolate fully melts - this will take around 5 minutes. It will be thick! Remove the mixture from the heat and stir in the vanilla extract

Pour into 2 glasses (or even 4 shot glasses!) and top with nutella whipped cream.

nutella whipped cream

Place the cold cream and nutella in a bowl. Beat the mixture with an electric mixer or stand mixer until peaks form, about 2 to 3 minutes. Scoop on top of hot chocolate!

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!

Absolutely exclamation point worthy.

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Butternut Squash Wonton Soup.

Welcome to that time of year where I share soup once a week.

Just can’t help it. I’m a soup freak. If wanting to swim in soup is wrong, then I guess I want to be wrong. And a mess. Because… soup swimming. What?

I don’t even know how to fully express my love for this soup. It might just be because I’m still swamped with this disgusting sickness and cough and it’s the first time in years that I’ve felt so icky, so obviously I’m craving warm broth and comforting butternut. But I’m sure it’s simply because it’s insanely delicious.

It’s just different enough to get you excited, but still familiar that it’s nurturing when you want a warm bowl of… something.

The butternut puree is also swirled with brown butter. Gosh. I know. Me and brown butter. Do I even KNOW how to use another ingredient?

No. I do not.

I obviously go through phases and right now I’m in a strong strong strong brown butter phase. You might even see it again this week so I apologize. But I also don’t.

There is a touch of nutmeg and even a teeeeny bit of heat in there too.

The ONLY thing that one might miss is the little bit of chew in the wontons. You know what I mean? If you’re a huge fan of wonton soup, you might long for the slight chew of the ground pork. Not that it’s chewy, per se, but it definitely have more chew than the butternut squash.

I don’t mind this because I find that the wonton still provides enough chew. And, well, I’d suck butternut squash through a straw if I had to. If you’re not feeling it though, if you love the idea of the flavor but want a little more IN your wonton, you can always stir this puree into a ground pork or turkey mix and build your wontons that way. Problem solved!

The broth is simple and flavorful. I love to throw in a bit of toasted sesame oil and soy sauce at the end, right before eating. The whole bowl is fabulous and I never, ever, ever want to just pick out all of the butternut wontons and eat those by themselves, while standing over the stove and burning the heck out of my taste buds.

Never. What kind of animal would do that.

Don’t you just want to hug this bowl though?

Butternut Squash Wonton Soup

Yield: serves about 4

Total Time: 1 hour

Ingredients:

wontons

1 tablespoon olive oil
2 cups cubed butternut squash
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 tablespoons browned butter
1 tablespoon fresh chopped sage
1 (12-ounce) package of wonton wrappers

soup

2 tablespoons olive oil
12 ounces sliced mushrooms
2 garlic cloves, minced
1 teaspoon freshly grated ginger
pinch of salt
pinch of pepper
6 cups low-sodium chicken stock
2 cups water
1/3 cup thinly sliced scallions
3 tablespoons toasted sesame oil
1 tablespoon low-sodium soy sauce
chili garlic paste, for serving if desired



Directions:

Heat a large skillet over medium heat and add the olive oil. Add the butternut cubes with the salt, pepper, nutmeg and pepper flakes, stirring to coat. Cook, stirring occasionally, until the squash is fork tender. Once tender, place the squash in a bowl and mash it until pureed. You could also throw it in the food processor or blender - you just want it smooth. Stir in the sage and brown butter until combined.

Fill up a tiny bowl of water and place it next to the wonton wrappers. Take your finger and dip it in water, then run it around the outside square of the wonton wrap, so it will seal easily. Spoon a teaspoon or 2 of squash mixture into the center of the wonton, then fold it up and press the edges together. They must be wet to do this! Repeat with the remaining wontons. Once finished, you can store these in the freezer for easy soup add-ins!

soup

Heat a pot over medium heat and add the olive oil. Add the mushrooms, garlic and ginger, stirring to toss. Cook until the mushrooms are softened, stirring occasionally, about 5 to 6 minutes. Season the mushrooms with a pinch of salt and pepper.

Add the scallions, chicken stock and water. Bring the mixture to a bowl, then reduce it to a simmer. Cover if you're not ready to serve it right now. You have two options now. You can cook the wontons separately if you would like to keep the broth for soup leftovers. Heat a pot of water until boiling, then drop the wontons in and cook for 2 or 3 minutes until they float. Place them in a bowl and pour the broth over top.

The other option is to drop in just as many wontons as you'd like and once they float, serve then in a bowl with the broth. Right before serving, I like to stir the sesame oil and soy sauce into the pot. You can also stir in some chili harlic sauce. Enjoy!

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!

AH the flavor.

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Tuesday Things.

1. This past weekend I was the person who everyone HATES on a plane: the sick one. My guilt is strong.

2. I’ll take a few maple glazed pumpkin buttermilk doughnuts please and thank you.

3. What are you going to be for Halloween?! And would you go into a haunted house where people are allowed to touch you? Nothing sounds worse to me. I haven’t wanted to watch a scary movie since seventh grade.

4. Not sure if there is anything TV worthy worth talking about aside from the Walking Dead. UGH. I read the spoilers and was prepared (in a show like that I NEED the spoilers, too emotionally invested) but still couldn’t handle it. I can’t handle anything since having a kid! Masters of Sex was sort of a filler episode, Divorce was funny, This is Us just guts me every single time.

5. I definitely became my own boss after multiple meltdowns. Apparently the meltdown is where it’s at.

6. Thoughts on a second instagram account? I really prefer everything on one account, but we talked about it a lot this weekend and if should I start a second account for Max overload pictures and other life things that I skip out on now. BAH to social media.

7. Last week a doctor 100% shamed me for still nursing Max. It wasn’t MY doctor, of course, but I went to a quick med express thing to see if I needed a prescription for my cough before traveling and he was like “uh yeah, you really should stop that at this age.” OH REALLY? I actually laughed at him.

8. I’m SURE everyone has seen the SNL skits from last week but let’s just have a moment of appreciation for my two weird crushes, Tom Hanks and Alex Baldwin, being in the skits together.

9. Why is it that we will just never get over Sex and the City? Let’s rank Carrie’s best boyfriends while we’re at it.

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Sticky Apple Cider BBQ Chicken.

Raise your hand if you need a new Monday recipe!

This is my absolute FAVORITE time to develop new recipes and come up with ideas in the kitchen – when the air is cooling down and the brown butter is flowing and the candles all smell like pumpkin cake. The leaves are crunchy and there is caramel sauce on everything and bourbon is on the rocks…

…just me?

There hasn’t been a time I can remember when I WASN’T completely in love with apple cider, and I’m sure you’ve noticed how evident that is on my blog come September of every.single.year. Why is it just so freaking delicious?

For the last few months, I’ve been trying to come up with a delicious oven-baked BBQ chicken – one that was sticky and sweet, still tender and flavorful without being dry or simply sitting in the sauce. I wanted the sauce to COAT that chicken. You know?

One sauce that I love is the apple cider grilling sauce from american spoon. It’s not sticky-sweet though, which is why I went about creating my own!

Cannot even tell you how many attempts at this recipe I fed Eddie for dinner. He obviously loves chicken so it’s not like he cared, but I was absolutely sick of recipe attempts.

Until! I found this method for the oven baked chicken.

And! I used the base of my vanilla bourbon BBQ sauce from seriously delish.

Heaven breakthough! This is my new go-to chicken recipe… until my next new favorite chicken recipe. Of course.

So, I mean, what the heck should we serve this with? If you’re feeling all sorts of comfort, let’s do goat cheese mashed potatoes. Eddie is allllll over that.

If you want something lighter, then definitely some maple bacon brussels with maaaaybe a side of garlic bread. Because always garlic bread.

What about lightened up butternut shells and cheese orrrr butternut skillet lasagna?

Could even just be a snack out of the fridge. NO idea who would ever do that.

Oven-Roasted Apple Cider BBQ Chicken

Yield: serves 4 to 6

Total Time: 1 hour 30 minutes

Ingredients:

1 pound boneless, skinless chicken thighs
1 pound chicken drumsticks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

apple cider BBQ sauce

2/3 cup ketchup
2/3 cup apple cider
½ cup honey
3 garlic cloves, minced
5 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper



Directions:

Preheat the oven to 400 degrees F. Drizzle a baking sheet with the olive oil.

Pat the chicken completely dry with a paper towel. Season it with the salt and pepper evenly. Place the chicken on the sheet, but don't crowd the pan. Use two if needed!

Roast the chicken for 25 minutes. Remove it from the oven and brush it with the BBQ sauce. Bake it for another 5 to 7 minutes. Flip, brush with sauce again, and bake for another 5. Repeat the process one or two more times, slathering the chicken with the sauce.

Let cool slightly before serving. And serve it with the extra sauce!

apple cider BBQ sauce

Place all ingredients in a saucepan and whisk together until combined. Heat oven medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more.

Store in a jar or sealed container in the fridge.

[method adapted from pioneer woman]

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!

Definitely needs cheese too.

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Chocolate Bark Halloween Brownies. {video!}

[This post is brought to you by M&M’S! This is the last recipe I’ve created for their pinterest page. Thank you for your support!]

Just when I thought I didn’t need to add anything extra to my Halloween brownies… I did this.

In my predictable nostalgic fashion, I’m taking one of my favorite childhood candies and turning it into your go-to Halloween treat. It’s easy! It’s indulgent. It has neon colors and makes my tween heart flutter.

My family has a long standing obsession with peanut butter M&M’S. They are the one treat we would ALWAYS buy when going on vacation or going to the movies. There miiiiight have been another candy involved, but whatever it was, there were always, always peanut butter M&M’S.

It shouldn’t come as a shock since I’m a complete chocolate peanut butter freak (and, well… since it’s only the most delicious combo in the universe) and if these little gems are in my eyesight, if they are sitting in a decorative bowl in our house, they just get completely devoured.

So! Of course to finish off my partnership with M&M’S this year, I knew I had to go with my classic fave. These brownies are super fudgy and chewy, just how I like them. Never do I ever need to eat a cake-like brownie. I want the chew and the fudge, so the square is perfectly rich and decadent.

To spruce these babies up for Halloween, I made a dark and white chocolate bark swirl on top of the brownies. You might remember that way back in the day I was obsessed with chocolate bark. Things haven’t changed, except for the fact that now I’m trashing up my brownies with it.

On top we have bright sprinkles (of course?), candy eyeballs (apparently I’m really into this Halloween thing now that I have a kid) and lots of peanut butter M&M’s. Color!

I mean, we really NEEDED to make brownies more delicious. Clearly.

Chocolate Bark Halloween Brownies with Peanut Butter M&M'S

Yield: makes one 8x8 inch pan

Total Time: 1 hour 30 minutes

Ingredients:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda

chocolate bark topping

12 ounces quality dark chocolate, chopped
6 ounces high-quality white chocolate, chopped
2 tablespoons coconut oil
peanut butter M&M'S
assorted Halloween sprinkles and candy eyeballs for topping



Directions:

Preheat oven to 350 degrees F. Grease an 8x8 baking pan with butter or nonstick spray.

In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. Remove and let cool completely.

chocolate bark topping

In separate bowls, melt the dark chocolate and white chocolate. You can do this in the microwave on 50% power for 30 second increments, stirring after each. Once each is melted, stir 1 tablespoon coconut oil into each bowl and stir until it melts.

Pour the dark chocolate over the cooled brownies. Use a spatula to spread it to the ends.

Use a spoon to drop spoonfuls of white chocolate onto the dark chocolate. Use a sharp knife and swirl the white into the dark, gently and sparingly, so they colors aren't completely mixed. Carefully drop peanut butter M&M's and sprinkles into the chocolate. Place the brownies in the fridge to cool quickly, or even let them sit at room temperature for an hour or two until the chocolate firms up. Slice and serve!

[brownies from my peppermint pattie brownies]

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!

It’s totally looking at you!

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Currently Crushing On.

Hello weekend! How on earth are we nearing the end of October? What the what?

This week I’m at Deer Valley in Park City, Utah and it’s so stunningly beautiful. I’ve been here before but never get over how gorgeous it is. But I can’t wait to get home and squeeze this bug. What are you guys up to this weekend? And are pumpkin carving parties really a thing? I want to have one but in true Jessica fashion I’m like three weeks too late.

P.S. my favorite maple bacon brussels salad! see how I make it here.

P.P.S. I’m teaching a cooking class at Crate on Monday and there are a few spots left! Come hang out puhlease.

the best ever fluffy pancakes. i have no questions.

toasted coconut peanut butter mousse. WHAT.

totally dying over maria’s pantry. the colors!

most gorgeous pumpkin spiced beignets.

this roasted acorn squash with quinoa stuffing looks so caramely and delicious.

hello blood orange and pomegranate thyme spritz. so pretty.

i mean who doesn’t want garlicky spaghetti?!

i’ll never get over kelly’s raining men costume.

homemade pickled ginger! super cool.

kind of obsessed with this no bake caramel apple pudding.

roasted carrots with carrot top pesto. thanksgiving list!

pumpkin skillet cake! it’s a thing.

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Beer Cheese Soft Pretzel Garlic Bread.

Welcome to the trashiest recipe I have ever made.

I mean, it’s pretty true, right? We have pretzel bread. Garlic butter. Beer cheese. It’s my tribute to Octoberfest (but only because I’ve already done beer cheese soup twice) and it might be blasphemy, but it’s darnnnn good.

Trust me!

My love of beer cheese things comes from that super old school beer cheese dip that is served inside of a hollowed out loaf of king’s Hawaiian bread. Do you know which recipe I’m talking about? For us, it was a party staple in the 90s and even though I probably only was obsessed with it because I was like 10 years old and thought I was consuming beer, it also was made up of my ingredient life blood.

CHEEEEESE.

I’ll say it again but I don’t know how I could live without cheese. Even in the moments when I’m trying to reduce my consumption of pizza or queso (hello, every Monday, basically), I don’t mind giving up the big cheesy things because a little sprinkle of feta or parm goes such a long way!

I might even go as far to say that I could eat butter lettuce, olive oil, salt, pepper and a tiny feta sprinkle and be thrilled. Who even am I?

Somebody just tell me why is cheese SO GOOD. It’s unfair.

I used this soft pretzel roll recipe and formed it into a baguette. Yep, I did it from scratch, but only because I don’t always have access to perfect pretzel rolls (sometimes they’re there, sometimes they’re not) at my local grocery store. Plus, I knew this recipe already and it’s reliable.

Doesn’t mean you have to do that – because I know it takes for.ev.er and a day. And if you’re a fly-by-the-seat-of-your-pants kind of cook or the one who thinks of a new recipe you want to make two hours before you have guests coming over, and then don’t even think twice about swapping your original planned recipes because you love this new idea SO FREAKING MUCH – you can totally buy a loaf of pretzel bread. (I have no idea what THAT’S like.)

It might even be more economical. It’s definitely time-saving, that’s for sure.

And since we are simply covering it in garlic butter and melty, gooey cheese, no need to bake from scratch.

I swear I’m not trying to give you a myocardial infarction. SWEAR.

Back to our bread! This is essentially THEEE only happy hour, tailgate or bonfire snack that you need for the rest of 2016. Especially if you’re buying the pretzel bread or if you’ve made the bread ahead of time – it can come together in less than 30 minutes. The outside of the bread is still salty and chewy, like your traditional soft pretzel.

Soft pretzel? Or hot pretzel? What are they called? I don’t even know anymore. The internet has made everything new again.

But chewy and salty, yes. The inside is fluffy and soft. It’s flavorful because the dough is made with eggs and melted butter and salt but I mean, everything can benefit from a heavy-handed spoonful of hot beer cheese sauce. Right after a shower or garlic infused butter.

I don’t even know what else to tell you about this loaf of pure decadence and flavor. But it’s hibernation season, so we’re alllllll good. Grab your friends.

Beer Cheese Soft Pretzel Garlic Bread

Yield: makes 1 loaf, serves about 4 to 6

Total Time: 2 hours

Ingredients:

pretzel bread

3/4 cups warm water
2 1/4 teaspoons active dry yeast (or 1 packet)
1 tablespoon honey
2 1/4 cups all-purpose plour
1 teaspoon coarse salt
2 tablespoons unsalted butter, melted
¼ cups baking soda
1 egg, lightly beaten
flaked or coarse salt, for topping


6 tablespoons unsalted butter
4 garlic cloves, minced

beer cheese

2 tablespoons unsalted butter
2 tablespoons flour
2/3 cup beer
1/3 cup milk
6 ounces freshly grated white cheddar cheese



Directions:

In the bowl of your electric stand mixer, combine the water, yeast and honey. Let it sit for 5 to 10 minutes, until foamy. Add the flour, salt and butter, and mix with the dough hook until combined and dough forms. Cover with a towel and set in a warm place for rise for an hour, or until it doubles in size.

Turn the dough out a knead a few times. If it's extra sticky, use a little extra flour. Form the dough into a loaf of bread, a little bit wider than a baguette. Truly, it can be any size or shape you want! Place it on a parchment paper lined baking sheet. Cover and let it rise for another 30 minutes.

Preheat the oven to 425 degrees F.

Bring a large pot of water to a low boil (you want about 2 quarts). Add the baking soda to the water and lower it to a simmer. Gently pick up the bread (it might look wrinkly and weird right now) and place it in the simmering water. Simmer for about 1 full minute on each side, gently turning it over with two spatulas to do the other side. Carefully remove it from the water and place it back on the baking sheet.

Brush the dough with the egg wash. You can cut a few slits in the top of the bread to give it that pretzel look. Sprinkle with coarse salt. Bake for 30 to 35 minutes, checking right at 30 to see how it looks. You want the bread to be deeply golden brown. Let the bread cool completely before using.

To make the garlic bread, place the stick of butter and garlic cloves in a saucepan. Heat over low heat until the butter is melted and just starts sizzling.

Take the cooled pretzel loaf still on the baking sheet and slice into in, as if you're cutting pieces of bread, but do NOT slice the entire way down! You want the loaf to still be connected. Brush the garlic butter over every inch inside and outside of the bread. Spoon the beer cheese sauce over it too - and inside the slices.

Place the baking sheet back in the oven, Bake for 15 minutes, or until the cheese is just melty and bubbly. Sprinkle with herbs before serving. Serve immediately.

beer cheese

To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth.

[soft pretzel rolls recipe]

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please forgive me.

Kombucha Cider Smash.

We’re finally doing it!

Taking some super good-for-you kombucha and combining it with… tequila.

Tequila!

Let that song be stuck in your head now for the rest of the week. At least it’s Thursday?

Sooo. I freaking love kombucha. Love love love. Been drinking it for years. For most of my life I’ve only ever been a plain water drinker – carbonation has always burned my throat and well, you know me and my recent history of coffee love. When I discovered kombucha, I loved that it was something else I could enjoy! My long-standing favorite is the GT synergy and especially their gingerade flavor. So good.

Most recently, like in the last six months, I’ve fallen in love with Kevita’s Master Kombucha because it has some fantastic flavors.

AND. One other very important reason. It’s caffeinated. Like makes-me-feel-incredible caffeinated. The boost feels “cleaner” than coffee does (if that even makes sense? Sometimes coffee in the afternoon makes me feel queasy and gives me a headache.) and if I’m really dragging around 3 or 4PM, I’ll have half a bottle and be good to go.

(Can’t wait until I’m a complete nightmare and so addicted to caffeine that I can’t function… ugh. Who is predicting the bullet point in Tuesday Things begging for caffeine addiction tips?!)

I also haven’t made my own yet, but I might be getting to that point. Over the last few years I’ve thought “no way!” and the idea terrified me, but some of you have sent me awesome ideas and recipes so I might just trust the invisible internet friends.

Anyhoo. That’s neither here nor there.

But wait! It wouldn’t be a Thursday in the fall of 2016 if I wasn’t sharing an apple cocktail recipe. Right?!

SORRY. I just can’t help it. Apple is my pumpkin. Hate on if you wish.

First thing I did? Used some cinnamon apples and mashed them with a touch of honey and gold tequila. Oh my gosh. If someone wanted to spoon feed this mixture to me let’s just say that I wouldn’t kick them out of bed.

Then! Fill up your glass with some apple cider. Because clearly I cannot stop using this lovely autumn elixir and may as well just start making my own.

Then! Top it off with a bunch of ginger kombucha. I find that ginger is imperative here because it meshes SO well with the apples, cider and tequila itself. It’s lovely and warming and spicy.

Also, should I try and drink about four of these today to try and rid myself of the 2016 severe cold from hell? Perhaps I should.

Ooooh ooh oh, and. I covered a teeny portion of my glass with honey and then rolled it in coarse sugar and cinnamon. I love the crunch! I’m weird with my drinks. Be weird with your drinks too. Try it!

Kombucha Cider Smash

Yield: makes 1 drink, is easily multiplied

Total Time: 15 minutes

Ingredients:

cinnamon apples

1 apple, peeled and chopped
1/4 teaspoon cinnamon
3 tablespoons apple cider

kombucha smash

1 tablespoon cinnamon apples
2 ounces gold tequila
2 ounces apple cider
4 ounces ginger kombucha
coarse sugar + cinnamon for the rim, if desired



Directions:

cinnamon apples

Place the apples, cinnamon and cider in a saucepan over medium-low heat. Cook, stirring often, until the apples and soft and tender and almost falling apart. Remove and let cool. Store in the fridge if you make these before.

kombucha smash

If desired, you can rub a little honey on the rim of a glass and dip it in cinnamon sugar. I did this for only 1/4 of the rim!

Add the apples into the glass and pour the tequila over top. Smash and mix the apples with the tequila until they are almost pureed. You can do this with a fork or back of a spoon. Add crushed ice to the glass. Add the cider and stir well. Top it off with the kombucha. Gently stir before serving.

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Does this mean it’s a health drink?