Jessica Merchant's Blog, page 393

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.

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!

Does this mean it’s a health drink?

Overnight Autumn Breakfast Quinoa.

How do you know if a breakfast is too pretty to eat?

Even when you’re starvvving, like so hungry that you might have just grabbed a handful of kettle corn from the previous day’s autumnfest and you’re now considering scooping some of the annie’s mac and cheese that your husband made in the middle of the night, and LEFT OUT, into a bowl for the microwave, that you don’t want to insert a spoon into said beautiful jar because it’s

just

too

pretty.

I am allll about the overnight, easy-to-transport, grab-with-a-moment’s-notice breakfasts right now. Even if the air is cooling down and it’s chilly and there are pumpkins all over our front porch, I want cold breakfast. It’s like coffee. Give it to me iced or turn the other way.

A few years ago (um, whoa, almost FIVE years!), breakfast quinoa changed my life. While only slightly more time consuming that throwing together a bowl of cereal (but about the same as a fresh bowl of oatmeal), the satiety it gave me seriously blew my mind. I can often eat a bowl of breakfast quinoa with fruit and almond or coconut milk and not be hungry for five or six hours which is crazy unheard of for me.

And it has awesome texture, which is a must must must. And! You can make it whatever flavor you want. Possibly the best part due to my bored-all-the-time millennial brain.

Wins all around, babes!

So I took that breakfast quinoa and made an overnight version. Add milk, add yogurt, add all sorts of flavors. Maybe a touch of honey. You’re good to go.

Here’s the rundown of what’s in my jar:

dried cranberries

roasted pepitas

cinnamon apples!

flaked coconut…

… plus the cooked quinoa, almond milk and greek yogurt.

And then… on top? More pepitas. Chopped persimmon! PUMPKIN BUTTER SWIRL. Apple slices, honey drenched walnuts and a tiny sprinkle of granola.

We’re in business.

I’m definitely not the person that constantly loses their mind over pumpkin, but I LOVED the pumpkin butter swirled down into this right before breakfast. It made it taste so rich and warm, even though the jar was cold.

And the persimmon! I’ve never posted an actual recipe with persimmon before and it’s not like this really counts, since I chopped it up and threw it on top of something. But I like it. I was afraid of the weird mouth feel that people talk about – none for me. I’m a persimmon lovin’ fool now.

And this will make some of you verrrry happy: NO chia seeds! You can absolutely add some into the quinoa, but I left them out. Frankly, I was out of them because someone dumped a new two pound bag all over the floor a few weeks ago and I haven’t recovered from cleaning every.teeny.little. seed out of the crevices of my life.

This kind of breakfast makes up for it though. Almost.

Overnight Autumn Breakfast Quinoa

Yield: makes 2 servings, is easily multiplied

Total Time: 4 hours or overnight

Ingredients:

1 apple, chopped
2 tablespoons apple cider
1/4 teaspoon cinnamon
1 cup cooked quinoa
1/2 cup milk (of your choice!)
3 tablespoons plain greek yogurt
1 tablespoon honey
2 tablespoons dried cranberries
2 tablespoons flaked coconut
2 tablespoons roasted pepitas

for topping:

2 tablespoons pomegranate arils
1 persimmon, chopped
1 tablespoon roasted pepita
1 tablespoon dried cranberries
1 tablespoons walnuts
sprinkle of granola, if desired
honey, if desired



Directions:

To make the cinnamon apples, place the chopped apples, cinnamon and cider in a saucepan over low heat. Cook, stirring occasionally, until the apples are soft and golden. Remove and let cool.

In a large bowl, stir together the quinoa, milk, yogurt, honey, cranberries, pepitas, coconut and cooled apple chunks. Scoop the mixture into jars or bowls and refrigerate overnight (or at least for 4ish hours).

When ready to eat, remove it from the fridge and add a little extra milk if you'd like. Load it up with toppings and you're good to go!

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 swirly smooth butter!

Tuesday Things.

1. Desperately needed candy canes yesterday for a shoot and even though the world starts promoting holidays months before they arrive, no candy canes could be found. We did find cool little peppermint sticks, but no candy canes. This is a far cry from when Eddie and I heard Christmas music on the radio on October 17th, 2008 as we returned from our honeymoon.

2. This also comes from the person who is stalking the aisles of Target weekly for their Christmas decor. Like, why?

3. A chocolate pretzel tart?! My salty sweet brain just exploded.

4. 25 things every book-loving kid in the 90s will remember. I LIVED for book fair day! Lived, I tell you.

5. I was so, so sad over the ending of Masters of Sex this week, even though I totally saw it coming because there was so much foreshadowing. Ugh. But I do appreciate them showing that in that decade, if that situation happened, it would be the outcome (for Betty, I mean – trying to not spoil it! haha). Totally sucks. Also! How much do I love This Is Us?! And we watched Divorce and loved that too – even Eddie loved it and laughed out loud. Ridiculous. Now I’m scarrred for the premier of the Walking Dead.

6. A huge part of me wants to start doing vlogs, but I can barely find time to snapchat so that might be a joke. But! I’m thinking of vlogging my entire Thanksgiving prep! And maybe a day in the life before.

7. I’m the worst wordy person in the universe and can’t ever keep things simple. So: how to tell a great story without rambling endlessly. Perhaps I should get this blown up into poster size and placed on my wall.

8. Have you guys ever tried the raw garlic trick for severe colds/bronchitis? I’m petrified of it, but I’m pretty sick right now and supposed to travel later this week. How do I take down a few raw garlic cloves without dying? That is the question.

Slow Cooker Banh Mi Rice Bowls.

I’ve got the best ever bowl for you!

This week we are having a major Indian Summer. Yesterday we want to an(other) autumn festival and it was over 80 degrees. The crazy fall lover in me is not a fan of this but I couldn’t have picked a better recipe to share that meshes the warm and cool season!

This slow cooker pork tenderloin is delicious and something you can use all year. But the traditional banh mi toppings are super refreshing and crisp. This make the dish taste a little like summer. And the rice bowl keeps it warm for fall. It’s pure perfection!

This recipe comes from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. I seriously adore Gina – she is amazingly genuine and kind. AND her recipes are killer! I never thought to make a bowl version of banh mi and am always stuck on the sandwich idea. When made this way, the options are absolutely endless for the pork.

Perhaps my favorite part though… and this should come as no surprise… are the pickled radish and carrot sticks. I freak over ALL things pickled. In the dish, Gina makes this a quick pickled recipe, but I let mine marinate a little longer and oh my gosh. I wanted to eat them with a spoon.

I mean, I pretty much did just eat them with a spoon. Alone. I almost ate them all up before I could top the bowl.

For the rice, I chose brown jasmine rice because it’s always what we have on hand. I love the Trader Joe’s version and it’s foolproof to make. Plus, jasmine rice with that extra hint of flavor and fragrance is the only rice I ever want to eat. Forever and ever.

These bowls! Aren’t they super pretty? And bright? And pretty darn good for you?

Yes yes yes. And since they taste fantastic this is a huge win. Let’s make liking Mondays a thing.

Slow Cooker Banh Mi Rice Bowls

Yield: serves 4

Total Time: 8 hours

Ingredients:

1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
3 garlic cloves, minced
1 jalapeno pepper, seeded and diced
3 cups cooked brown jasmine rice
for topping: sliced cucumber, shredded cabbage, cilantro, sliced jalapeno, pickled carrots/radishes

pickled carrots and radishes

6 tablespoons distilled white vinegar (I actually used apple cider vin!)
1/4 cup sugar
1/4 teaspoon salt
1 cup shredded carrots
2 radishes, cut into matchsticks



Directions:

Season the pork with the salt and pepper and place it in the slow cooker. Whisk together the soy sauce, brown sugar, garlic and jalapeno and pour it over the pork. Cover and cook for 6 to 8 hours. Once finished, shred with two forks.

Place the brown rice in bowls and top with the shredded pork. Top with the cucumber, cabbage,cilantro, jalapeno and pickled carrots and radishes!

pickled carrots and radishes

In a bowl, whisk together the vinegar, sugar and salt until the sugar and salt it dissolved. Stir in the carrots and radishes and let sit for at least 30 minutes. Drain and place the carrots and radishes in the fridge until ready to eat.

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I might only like radishes because they are neon. Truth.

Golden Coconut Chicken Soup with Spiced Pitas.

[This post is sponsored by McCormick. Thank you so much for reading how sweet eats and supporting the site! Xoxo]

Hellllllo soup season.

‘Tis the season for creamy, dreamy soup!

Is this not the most gorgeous color you’ve ever seen?! It looks like a warm, cuddly bowl that I want to swan dive in to. I just might do it.

THE COLOR!! I love it so much. It’s from the pretty ground turmeric in the recipe – I’m partnering with McCormick to develop some delicious ground turmeric recipes using this fantastic spice. My hands still might be orange but it’s cool.

One of the biggest food trends in 2016 has been the use of turmeric, and can we just feign a bit of shock that I’m jumping on board 10 months later? Not only am I always late to the style game, but I’m just dyyyying to fit in. This time, I’m here! I’m showing up! I’m in time. Maybe?

My first-born-child, people-pleasing self just wants to be cool. Have you tried it yet? Give me your best recipes!

So.

I’m throwing turmeric in your soup and making it the prettiest shade of gold. This is ridiculously comforting and smooth and rich. It’s going to melt into your soul as the air chills down and we approach November.

I’ve been incorporating turmeric into a few of my daily recipes for the potential health benefits alone, even if it is turning my poor counter top neon yellowish orange too. The cucurmin in turmeric is known for its anti-inflammatory properties, so I figure – why not! It started with smoothies a few months ago. Bright orange and yellow ones that I would call sunshine smoothies because Max thought it was hilarious.

But I realllly fell in love with it after trying Tracy’s turmeric hot toddy. Um – you actually make turmeric HONEY for that recipe and I want to slather it on everything and melt it into every warm winter drink I consume. Then I tried her turmeric latte which I loved even more, considering I could acceptably drink it in the morning and not have to receive inappropriate stares for preparing a hot toddy at 8:30 am.

(Hi it was the holidays it’s fiiiiine.)

I’ve stirred a leeettle bit into yogurt (for a dip!) and I’ve tried to get Eddie to drink it in hot water (spoiler alert: he wasn’t into that at ALL), but wanted to make a delicious meal that would highlight this ingredient that I’m so obsessed with at the moment.

Enter: chicken soup with a coconut twist.

It’s no secret that I completely live for all things coconut milk. I wanted to delete the curry from this shrimp noodle recipe and let the turmeric stand alone, and that it did! Combined with the sliced mushrooms and peppers and tons of cilantro on top (don’t be a hater, swap it for oregano!), it’s perfection.

Well, almost perfection. The perfection comes after a little lime spritz! And a big dip of the crunchy spiced pitas. I’m suuuuper into it.

Golden Coconut Chicken Soup with Spiced Pitas

Yield: serves 2 to 4

Ingredients:

2 tablespoons coconut oil
1/2 sweet onion, diced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 teaspoons McCormick Ground Turmeric
12 ounces sliced mushrooms
1 (14-ounce) can full-fat coconut milk
1 (14-ounce) can light coconut milk
8 ounces low sodium chicken stock
2 chicken breasts, cooked and shredded
3 tablespoons fresh chopped cilantro, plus extra for topping

crispy spiced pitas

3 pita breads
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon  McCormick Oregano Leaves
½ teaspoon  McCormick Minced Garlic
¼ teaspoon McCormick Crushed Red Pepper
¼ teaspoon McCormick Ground Turmeric



Directions:

Heat a large pot over medium heat and add the coconut oil.

Stir in the onions, peppers, a pinch of salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and turmeric and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the mushrooms, stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chicken and cilantro and cook for 5 minutes more.

To serve, ladle into a bowl. Top with extra cilantro and serve with the pitas on the side.

crispy spiced pitas

Preheat the oven to 425 degrees F. Brush each pita with olive oil. In a bowl, stir together the spices. Sprinkle them over the pita and cut the pita into wedges.

Bake the pita for 10 to 12 minutes, until golden and crunchy. Serve immediately.

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 can FEEL the warmth!

Currently Crushing On.

{via}

Happy Saturday! It’s the best time of year and most wonderful MIDDLE of fall, where all the leaves are getting crunchy and the coffee’s getting hot and the scarves are getting bigger. I LOVE IT. We have a super packed weekend and today I have a baby shower for a special blog friend.

What are you guys up to?

VIDEOS! I made my pomegranate jewel cheeseball which is only the best appetizer ever. Try it!

what I’m loving on the internets this week: 

the best thing i saw all week was this london fog hot chocolate with maple whipped cream!

loving these fall weeknight meal planning tips!

caramel apple crumble skillet, yes please.

to die for porchetta and sweet gorgonzola. whaaat.

DIY lisa frank costumes oh yes i did.

never met a breakfast pizza i didn’t like.

loving tracy’s hash brown omelet and thoughts on whole 30.

delicata squash rings! like donuts.

oh fantastic: caramel pear and nectarine slab pie.

how wonderful do these slow cooker smoky pork tacos look?

bourbon pecan fudge brownies that are killing me.

i’m so very intrigued by this pork, plum and pistachio rice dish.

a hot roast turkey is going on my list for november!

Devil’s Food Cupcakes with Pomegranate Sugar Shards.

Time for a fudge face-plant.

When it comes to chocolate cake, I want rich and fudgy chocolate cake. Like crazy decadent. Hurt-your-teeth sweet. Regret-the-next-day indulgent. And I don’t know how often I have mentioned this since I tend to repeat myself weekly here on this corner of the internet, but growing up, I never cared about frosting unless it was super fudgey like this ganache.

As in, I’ve never really liked icing. I simply want the teeniest smear on my cake and I’m good to go. WHO EVEN AM I.

Completely face-plant worthy. Right?

These pomegranate sugar shards are my new favorite thing! Until my next new favorite thing comes along.

These are SO easy. Get a candy thermometer. Attach it to a pot. Mix together pomegranante juice, sugar and corn syrup. Once it’s boiling but before it’s actual caramel (pom caramel?! omg.), pour it on a baking sheet and let it cool for a few hours.

Then! It’s time to hit it with a hammer or some other object (like maybe the back of a can open because that’s what I definitely used) until the sugar breaks into these fancy ass shards.

SO NEAT!

They taste good too. But obviously it’s the appearance of spooky scary pieces of glass in your cake! Oh me oh my.

This is totally not a recipe that I’d normally share. I am not a Halloween person unless we are talking about cute, adorable ghosts and witches with smiles on their faces OR if we want to discuss my robbery of every snickers bar and reese’s cup from my brothers’ trick or treating pillowcases back in 1991.

I mean, I freak out over horror movie commercials and act like a psycho trying to find the remote control under the covers just so I can change the channel and not see terrifying MOVIE trailers. So I’m certainly not into scary cake.

Even though these were completely out of my comfort zone, they were super fun to make. Plus, hello, super rich and decadent devil’s food? I’m in. If you’re also skeptical of said sugar shards and would prefer to keep these exclusively chocolatey, do it! You can add the pom syrup if you’d like – it does add a fantastic punch of tart and sweet flavor. Kind of reminds me of a chocolate covered cherry or something.

PLUS they are ridiculously fun and all of your friends will think you’re the coolest if you make them! Promise. I will think you’re cooler than the coolest.

Devil's Food Cupcakes with Pomegranate Sugar Shards

Yield: makes about 32 cupcakes

Total Time: 2 hours

Ingredients:

cupcakes

3/4 cup unsweetened dutch process cocoa powder
3/4 cup freshly brewed coffee
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, melted
2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup sour cream, room temperature

chocolate ganache frosting

16 ounces high-quality dark chocolate, chopped
2 cups heavy cream
1/4 cup corn syrup

pomegranate sugar shards

1 3/4 cups sugar
3/4 cup corn syrup
1/2 cup pomegranate juice

pomegranate syrup

1 cup sugar
2/3 cup pomegranate juice



Directions:

Preheat the oven to 350 degrees F. Line a muffin tin with liners.

In a bowl, whisk together the cocoa and hot coffee until smooth. In a large bowl, whisk together the flour, baking soda, powder and salt.

In the bowl of your electric mixer, beat the melted butter and sugar until combined and the butter is cooled, about 2 to 3 minutes. Beat in each egg one at a time. Beat in the vanilla extra and scrape down the bowl if needed. Beat in the cocoa/coffee mixture until combined. Add the flour in 2 batches, alternating with the room temp sour cream and finishing with the flour. Beat until just combined.

Use an ice cream scoop or 1/4 cup measure to fill each liner 3/4 of the way full. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting with the ganache. Once frosted, stick the pomegranate shards into the center. Drizzle with the pom syrup and serve!

chocolate ganache frosting

Place the chopped chocolate in a large bowl. Heat the heavy cream and syrup in a saucepan until it's just bubbling around the edges and warm, but not boiling. Pour it over the chocolate and let it sit for 1 minute. Stir until the chocolate melts - this will take a few minutes! You want it to be completely smooth.

Stick the mixture in the fridge. Stir it every 5 to 10 minutes, until it's thick enough to spread or pipe onto the cupcake without running. I refrigerated mine for about 1 hour, then spread it on the cupcakes!

pomegranate sugar shards

Spray a baking sheet liberally with nonstick spray. Fit a heavy saucepan with a candy thermometer. Add the sugar, syrup and pom juice and heat over medium heat, whisking until the sugar dissolves. Let the mixture bubble until it reaches 300 degrees F without stirring. Once it's at 300 degrees F, remove it from the heat and as soon as it stops boiling, pour it on the sheet. Allow to cool for 1 to 2 hours and then when it's sold, twist the pan or hit it with something hard (the back of a screwdriver?!) to break it into pieces.

pomegranate syrup

Heat the sugar and juice in a saucepan over medium high heat. Whisk until the sugar dissolves. Bring the mixture to a boil and let it bubble for 1 to 2 minutes. Take it off the heat and allow it to cool completely. It will thicken as it cools.

[you can make all of the parts ahead of time, but I wouldn't assemble the cupcakes or bread the pomegranate shards until right before serving. frost the cupcakes, store the syrup in the frudge and then when you need them, break the sugar shards and stick them in the middle and drizzle with the syrup!]

[cupcakes from martha, glass shard idea from tip toe fairy]

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What is this ridiculous heaven.

Infused Bourbon, Three Ways.

It’s time! To infuse your booze.

No really. It is. You needed to do this, like, five minutes ago, if you want to have it ready for the holidays!

I know. Don’t hate me. I’m not listening to Christmas music or anything. But I must tell you about this deliciousness NOW so you can reap the benefits in six-ish weeks. You will thank me, I swear.

Also, I love you.

This is how much!

Vanilla Apple Pie Bourbon. There, I said it.

Do it with some apples (um, obviously), cinnamon sticks and vanilla bean. It smells like freaking heaven and I sort of wanted to plunk a straw right now into this jar. Not a good idea. Not good.

Or. Chocolate Orange Bourbon works too. I’ll be honest: I’m not a huge orange or citrus fan when it comes to chocolate. I’ve only ever tasted one of those chocolate oranges once in my life and it was when I randomly bought one at CVS ten years ago because I was curious. Not into it. I’d rather have my chocolate taste like peanut butter.

But when we’re speaking in liquor language, a little brightness is okay with me. Cacao nibs and orange peel makes this taste like a dream.

And maybe my personal favorite, if only because I’m predictably overusing it at the moment: Vanilla Chai!

I threw a few chai tea bags along with the split vanilla beans into the jar to make this all super spiced and warming and fantastic. Even though it is chai, it sort or reminds me of gingerbread. I want to sip it over a large block of ice in a frosty glass and sit by a fire and read a book for six hours straight. Doesn’t that sound like perfection?

I can’t wait for it to happen in 18 years.

This technically wasn’t my first time infusing crazy amounts of liquor. Remember a few years ago when I made homemade cocktail bitters?! That was a PROCESS. With delicious results. And it was super fun too. This is kind of like that! Except not as crazy and time-consuming.

There is one thing you need though. And it’s the worst possible thing to need. Ever.

PATIENCE.

Ugh, why. Why why why does this take a few days or even a few weeks? The longer you let the fruit and flavors soak, the more flavorful the bourbon becomes. But I would suggest tasting it every few days or so, just to get an idea of what you’re liking, are you liking it, is there too much orange/cinnamon/vanilla/etc.

Like make yourself a little cocktail to try it out. It can be your new job. Infused bourbon tasting. Twist your arm, right?

Apple Pie Bourbon, Chocolate Orange Bourbon and Vanilla Chai Bourbon

Yield: each recipe makes 3 cups of bourbon

Ingredients:

apple pie

2 granny smith apples, sliced
2 cinnamon sticks
2 vanilla beans, split
1/2 teaspoon whole cloves
3 cups bourbon whiskey

chocolate orange

2 oranges, peeled
1/3 cup cacoa nibs
3 cups bourbon whiskey

vanilla chai

4 chai tea bags
2 vanilla beans, split
3 cups bourbon whiskey



Directions:

To make each infusion, add the ingredients to the bottom of a jar and pour the bourbon over top. Seal the jar (just with a regular lid!) and set in a cool place (preferably somewhere dark) for 2 weeks. After 2 weeks, taste the bourbon and adjust the flavor accordingly. You can remove the cinnamon sticks or add more vanilla.

For the vanilla chai flavor, if you're infusing longer than a week or so, I'd use a loose chai tea and simply add it to the bourbon or open up the bag and add it to the bourbon.

When ready to package, strain the bourbon into a pretty bottle or glass and label it! The make things like delicious old fashioneds.

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I not-so-secretly just want to eat those apples now.

Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash.

New favorite meal alert!

But guyyyys. I don’t know which part I love more. The pumpkin seed pesto?! Or the caramelized delicata squash? Don’t make me chooooose.

This is why we are throwing it all in one dish. Eat up! Enjoy! It’s a warm bowl of fun. It tastes like fall. And it’s not orange!

I’m freaking over pepitas at the moment. I can’t help but grab a handful anytime I’m in the kitchen – they are buttery and crunchy and I even splurged and bought some roasted and salted ones just to snack on. Fantastic.

For the pesto, I used unsalted raw pepitas and did a quick little toast myself. In an incredibly predictable move, I used arugula as my greens in the pesto (do I even KNOW how to use another green in pesto? the answer is no.) for the perfect bite. Buttery and peppery and so perfect for the season.

Also, look at that color! I love it more than basil pesto. I want to do a dive into that swirl.

Let’s talk about pasta. If you’re a longtime reader then you know that it’s never been my favorite thing, but that mostly has to do with my non-love for tomato sauce. I enjoy pasta in other ways but I’ve pretty much only ever used whole wheat pasta. Always! I love the chew and now that I can find it in every fun shape, I have no need for any other kind.

The only variety I CAN’T find it in is bucatini. The fat noodles are my favorite noodles ever. I like to photograph them and I like to eat them even more. Is there some sort of crazy flour to shape ratio that doesn’t allow bucatini to come in a whole wheat version? I even googled without success so my invisible internet friends must know the reason.

Hello to hot hot hot pasta tossed into pesto. Is there anything more gorgeous than this green melting into steamy noodles? NOPE.

Also, delicata squash may be my 2016 preference over butternut. Heyyyy. It’s rich and creamy and tastes exactly like fall to me. I can’t always find it, but when I do, it gets pan-caramelized or roasted. In this case, a little butter, little smoked paprika, little chili powder… you might just want to eat that itself.

This is super satisfying and comforting and maybe even healthy if you don’t have a bowl the size of your head. But, I mean, why don’t you want a bowl the size of your head?

Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash

Yield: serves 2 to 4

Total Time: 30 minutes

Ingredients:

2/3 cup pepitas
3 cups arugula greens
1/3 cup finely grated parmesan cheese, plus extra for sprinkling
3 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 to 1/3 cup olive oil
2 to 3 tablespoons cold water
1/2 pound bucatini pasta, cooked

caramelized delicata squash

1 small delicata squash, sliced and seeded
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper



Directions:

Heat a large skillet over medium heat. Add the pepitas and toast until slightly golden and fragrant, stirring often and shaking the pan so they don't burn. Once toasted, place them in a food processor. Add the arugula, parmesan, garlic, salt, pepper and red pepper flakes. Pulse until combined and blender. With the processor on, stream in the olive oil, starting with 1/4 cup first. The mixture will be thick, but you want it to be able to coat the hot pasta. You can add more olive if you'd like it thinner or if it is too chunky. I love to blend in a few tablespoons of cold water - I find that it help brings the pesto together.

Cook the bucatini according to the directions. Toss with the pesto while it's still hot and add the delicata squash pieces. Sprinkle with extra parmesan and serve!

caramelized delicata squash

To make the squash, heat a large skillet over medium heat. Add the butter and olive oil. In a small bowl, stir together the chili powder, smoked paprika, sugar, salt and pepper. Add the squash to the skillet and toss in the oil and butter. Sprinkle with the seasoning and cook on both sides until golden and caramely. Toss into the pasta while still warm.

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Twirl it.