Jessica Merchant's Blog, page 394

Visiting Aurora, New York and the MacKenzie-Childs Headquarters.

Get ready for photo overload!

If you follow along on Instagram or snapchat, you know that a little over a week ago, I had the most amazing opportunity to go to Aurora, New York and visit the MacKenzie-Childs headquarters. It was such a dreamy trip.

It’s no secret that I really love my job and feel extremely fortunate to have found a passion for this early on. There have been a handful of trips that I’ve felt absolutely honored to go on (harry & david, carmel valley ranch, kendall Jackson, etc) and have left feeling energized, ridiculously lucky and inspired – and this now tops the list.

I have loved MacKenzie-Childs for possibly my entire life. It is possible, since they began a year before I was born. I mean, take one look at it. The bright colors, bold patterns, crazy pieces. Is it even a shock that I love this?!

But the main reason I have loved their décor is because my grandma was a huge fan. And she first found it in a store in Petosky, Michigan while we were visiting one year. Even this past August, before I knew about this trip and before I knew I’d get a chance to work with MacKenzie-Childs, I walked into a store that carried the brand and just felt… comforted. I know it sounds completely crazy but it’s one of those nostalgic things. It’s one of those places that we always went on a day of shopping with my mom and grandma, and it’s just kind of routine and a tradition to take a walk through. Since you know of my love and strong connection with that area, the mere fact that MacKenzie-Childs is a part of this memory is huuuuuge for me.

So when I was invited on this trip, I nearly died of excitement.

First, the town of Aurora! It’s straight out of a book. Or a movie. I was so excited to visit this part of New York because I had never been before. I wish this trip had happened a few weeks later so we could see the leaves changing, but it was still absolutely stunning. The town was incredibly charming and lovely. Completely adorable.

We stayed at the Aurora Inn and the room was to.die.for. So cute and full of character – and it just happened to have a door to a huge balcony that overlooked the water. I’m currently trying to decide if I should take my mom or Eddie back there first. Apparently there are a TON of wineries nearby that I need to try – as so many of you mentioned on instagram. I want to make plans to go back now!

(They bring coffee and muffins to your door EVERY morning. Um, hi, can I get this service at home?!)

Cutest ever, right?!

Our first night there, we ate at Fargo Bar & Grill (um, MacKenzie-Childs actually had its start in the BASEMENT of this place) where we were served this adorable MC cake. How awesome is this?! It is the 20th anniversary of the courtly check pattern (the black and white – I had no idea it was called that), hence the celebration.

The next day, we spent a big chunk of time at the headquarters. I.was.in.heaven. Whoa whoa whoa.

Every single piece is HAND PAINTED. I can’t even imagine. You know that I don’t have an artistic or crafty bone in my body. But! We got to paint our own plate. It was anxiety inducing, to say the least. They are sending it to us after it is glazed and I’ll be sure to include a pic.

The grounds are beautiful. This huge old farmhouse is decked out, head to toe (seriously, like even the wallpaper, doors and every piece of tile in the place) with everything MacKenzie-Childs. They give tours of the house everyday and we spent the whole time being all wide-eyed over each room. It’s crazy!

We finished off the trip with an amazing dinner back at the Aurora Inn, where we coincidentally also met the maker of the American Girl Dolls (you might have seen me snap this!) and I absolutely flipped out. Like, to the point here I was nearly crying. The minute I saw her I was like “I AM SAMANTHA YOU CHANGED MY LIFE!”

Those books are one of the reasons I was such an avid reader and loved to write my own stories. It was super inspiring to meet her.

No, really, I have to come back here now.

For dinner at the Aurora Inn, I had the fried chicken which was out of this world. It is never something I order but our server recommended it and wow, it was fantastic. We started with every app on the menu, and this one below is the caprese tart. I dieeee.

The Aurora Inn also makes their own ice cream and this was chocolate cherry. Can I drive up there every time I need an ice cream fix? Possibly.

I just can’t even say enough about how much I loved this trip. There is nothing that I love more than when people are wildly passionate about what they do. Getting to experience this first hand in such an inspiring brand was so, so cool.

Now that I want to go back here, you guys need to give me tips and travel ideas for the surrounding area! I’m already thinking book signing… yes!

(MacKenzie-Childs graciously covered the cost of this trip along with lodging. I’ll be working with them in 2017 to develop some recipes and I can’t wait to show you guys!)

Currently Crushing On.

{say yes}

Hey Saturday!

I’m thinking of those of you that are affected by this hurricane. It looks absolutely terrifying and I hope that everyone can stay safe. xoxo

We don’t have much going on this weekend other than perhaps ANOTHER fall festival and the usual October horsing around. If you missed it earlier this week, I shared my September beauty favorites and lifestyle favorites. It’s the best time of the year.

Videos this week! I made a friday night cheese board. And some of my greek yogurt donuts with stovetop granola. And my peanut butter pumpkin cookies! Deeelicious.

What are you guys up to?!

loving on these links:

the most powerful post: it’s time to show up.

what you should cook this october.

this curried pumpkin coconut soup sounds fantastically comforting.

these ginger lemongrass pork lettuce wraps are going on the menu!

totally have to make these cinnamon roll cupcakes.

the most perfect crunchy oven baked potato chips.

brown butter pumpkin oatmeal scotchies. this combo kills me.

look at the caramel on this caramel apple bread pudding. whoa.

roasted stuffed poblanos that are filled to the brim with goodness.

who doesn’t want chocolate chip peanut butter banana bread?

creamy goat cheese and sun dried tomato pasta: yes.

dying for an apple pie smoothie bowl.

Toasted Marshmallow, Quinoa and Cashew Butter Rice Krispie Treats.

Oh my gosh and so much more.

The title is already obnoxiously long, but these are also chock full of dried cranberries and pepitas. And the quinoa is toasted. And the rice krispies are brown! Hello health food, I love you. I will forever dub these HARVEST RICE KRISPIE TREATS.

Fall food is my lover.

Toasted marshmallows are always a summer thing in my mind, but then I remember that they are the quintessential autumn treat because of bonfires! After haunted hayrides! In the chilly air! When there is tons of straw stuck to your jeans and you’re trying to get the attention of your 7th grade crush.

Wait what? I’m having middle school flashbacks.

There was always one Friday night when I was a tween that we would gather and do all the things I listed above: fun haunted hayride (terrifying), huge bonfire (weird because we were 12 and it was dark and a huuuuuge deal if a boy put his arm around you), s’mores and hot dogs and then an awkward hour where people might have had their first kiss or “flirted,” aka standing four feet away and trying to make/avoid eye contact. Then you’d leave and have a sleepover with your best friend which would consist of a few hours of dialing said crush’s phone number and hanging up before anyone could answer. But getting a return call anyway because *69-ing your landline to get the last dialed number was all the rage.

Let’s just say that my life would be over if texting was around in 1997. And I’m still never getting over the fact that I wasn’t allowed to have the clear phone with rainbow colored wires for my bedroom.

BACK to the rice krispie treats though. The marshmallows are toasted first. Then stirred into browned butter (I know, like does this even get any better?!), mixed with cashew butter and the whole mess melts into silk. A silky glue that holds together the brown rice krispies, toasted quinoa, cranberries and pepitas.

Want to know something horrifying? More horrifying than the thought of 7th grade bonfires? Sometimes Eddie and I make rice krispie treats and they don’t even make it into the pan. We eat them right out of the pot because they are so.freaking.good. Devoured in a day, it’s our specialty.

We certainly did not discriminate against these ones and gave them the same special treatment.

Harvest Rice Krispie Treats

Yield: makes 20 squares

Total Time: 45 minutes

Ingredients:

5 cups mini marshmallows
3 tablespoons uncooked quinoa
6 tablespoons unsalted butter
1/4 cup cashew butter
6 cups brown rice krispies
1/2 cup dried cranberries, chopped
1/4 cup pepitas



Directions:

Lightly toast the mini marshmallows with a kitchen torch or place them under the broiler in your oven for 3o to 45 seconds - watching them the entire time. Set aside.

Place the quinoa in a fine mesh sieve and rinse it well under water. Place the wet quinoa in a skillet over medium heat. Stirring often with a wooden spoon, cook until the quinoa toasts and puffs slightly, about 5 to 6 minutes. Remove from the heat and set aside.

In a large pot, add the butter over medium heat. Whisk constantly until the butter begins to brown - the moment you see brown bits, reduce the heat to low and whisk in the toasted marshmallows. Stir in the cashew butter. Once the mixture has completely melted, fold in the brown rice krispies. After a few stirs, stir in the toasted quinoa, pepitas and cranberries.

Line a 9x13-inch baking dish with foil and and spray it with nonstick spray. Press the rice krispie mixture into the dish and let it set for at least 30 minutes. Slice into squares 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!

So toasty!

Bourbon Chai Caramel Milkshakes.

So I did this thing.

And I have NO idea how I’m going to recover.

I made BOURBON CHAI CARAMEL sauce. Bourbon chai caramel. SAUCE.

This is ironic since a little over a year ago you couldn’t tempt me with anything chai flavored and I had no desire to have caramel by the heaping spoonful. Now I’d like to drown in the bowl below.

When it comes to caramel, over the last year I’ve been making a version of the pioneer woman’s recipe because it is so.dang.easy. Like ridiculously easy. Embarrassingly easy! I’ve never messed it up, burnt it or had it boil over once. It’s perfection.

Therefore, I knew I had to trash it up like nobody’s business. Half bourbon, half cream. And tons of chai spice flavor. Decadent and indulgent.

I’m saying it now. This might be one of the most fantastic things I’ve ever made. It tastes phenomenal. It can be used on ANYTHING!

Desserts. Coffee! Donuts. Cookies. Pie!

All the things.

The chai spice comes from adrianna’s chewy chai snickerdoodles which are a freaking staple in this house. That spice mix is so wonderfully warming. It transforms everything into a magic cuddly hug in your mouth.

While the caramel is incredible on it’s own and is extremely versatile, I had to stick with our thirsty Thursday theme and give it a whirl in the blender with some ice cream.

I’m pretty sure it blended all the calories up so they evaporated and we’re good. Totally sure.

Bourbon Chai Caramel Milkshakes

Yield: makes 2 milkshakes and a lot of caramel

Ingredients:

bourbon chai caramel

1 cup brown sugar
1/3 cup bourbon
1/4 cup unsalted butter
1/4 cup heavy cream
1 tablespoonoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon salt

milkshakes

2 cups vanilla or chai or cinnamon ice cream
1 cup milk
1/4 tablespoons bourbon chair caramel, plus extra for drizzling
toasted marshmallows for the top



Directions:

bourbon chai caramel

Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature - it will thicken as it cools!

milkshakes

To make the milkshakes, drizzle a few spoonfuls of the caramel on the insides of the glass. In a blender, blend the ice cream, milk and caramel. Pour into the drizzled glass and top with more caramel and toasted marshmallows. If desired, you can sprinkle some extra chai spice on top!

[caramel 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!

It’s like that glass is wearing stripes.

Gruyere Mac and Cheese with Caramelized Onions.

Welcome to what heaven looks like.

(And tastes like. Totally.)

If there was ever a perfect way to welcome in October, this is it. OH MY GOSH YOU GUYS. This freaking mac and cheese. Holy cow. It is delicious, full of flavor, classic enough that you can serve it to a crowd but unique enough that you won’t get bored and the recipe is pure perfection.

This mac and cheese comes from new book Molly on the Range. Let’s just take a second to talk about how absolutely awesome Molly is. She makes fabulous food. She is the queen of . Her photos always tell the perfect story and they are warm and welcoming and wonderful.

She’s HILARIOUS. I read the intro of the book a few weeks ago and was laughing out loud. The story of how she met her husband and their first kiss had me in stitches. She is such an excellent writer which makes me love the food she is writing about so much more.

One thing I really admire about Molly (and this book!) is that anytime I visit her blog, I almost always learn something new about food. Her recipes are so full of culture, but not it an intimidating or snobby way. In the most relatable, oh-my-god-I’m-trying-that-right-now sort of way. She is solely responsible the unreasonable amount of tahini that I have bought this year.

And because of all that, I have to tell you that this is not only one of the best best best cookbooks I’ve got in 2016 but maybe one of the best cookbooks ever. If you are like me and enjoy reading cookbooks like novels – no, really, like if you prop yourself up in a bed with a huge stack of cookbooks which are inevitably hardback making for an awkward and uncomfortable situation IN BED, you’ll be in heaven.

I pretty much want to make every recipe in the book.

But anyhoo! Enough rambling.

I think I’ve found the new base for my mac and cheese recipes for the rest of my life. This recipe is foolproof and so decadently creamy. I’ve had a fond spot for gruyere ever since my mom used to make us fondue when I was a kid (from her college fondue pot in the ‘70s, no less) and it’s almost always a staple in my mac and cheese recipes.

However. I never just let it shine. By itself. You know?

And now that I have, I may not ever be able to use other cheese again. Swiss cheese freaks, unite. And grab some very large spoons.

This dish has every single component that my heart and brain and face require in a mac and cheese. Creamy. Flavorful. A little nutty. Something extra. Crunchy topping. Life = complete.

Gruyere Mac and Cheese with Caramelized Onions

Yield: serves 4 to 6

Total Time: 1 hour 30 minutes

Ingredients:

6 tablespoons unsalted butter
1 sweet onion, thinly sliced
kosher salt
8 ounces whole wheat elbow noodles
1/4 cup all-purpose flour
2 1/2 cups whole milk
6 ounces gruyere cheese, freshly grated
4 ounces swiss cheese, freshly grated
2 ounces parmesan cheese, freshly grated
1 teaspoon smoked paprika
1/2 teaspoon freshly ground nutmeg
2 teaspoons dijon mustard
1/2 cup panko breadcrumbs



Directions:

Preheat the oven to 375 degrees F. Grease an 8x8 inch baking fish

In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and caramely, about 40 minutes.

Bring a pot of salted water to a boil and cook the pasta according to the directions, reducing the cook time by 1 minute. Drain and set aside.

In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it's golden and fragrant. Slowly pour in half the milk, whisking constantly so they mixture can thicken, about 5 minutes. Slowly pour in the other half of the milk and whisk until thickened. Reduce the heat to low and add the gruyere and swiss and all but 2 tablespoons of the parmesan. Stir with a large wooden spoon until the cheese melts. Stir in the paprika, cayenne, nutmeg, mustard and any salt and pepper to taste. Stir in the cooked pasta and the onions.

Transfer the mixture to a baking dish and top with the panko crumbs and remaining parmesan. Bake until the top is golden and crunchy, about 25 minutes. Cook for a few minutes before serving.

[from molly on the range]

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!

The cheese strings though!

Tuesday Things.

1. Whoa whoa whoa how incredible is this apple pistachio tart? Stunning!

2. I can’t stop listening to the Weeknd’s song, Starboy. I just freaking love the beat!

3. We are officially going to be redoing our kitchen (no, I mean, WE aren’t doing it ourselves, 1. we don’t know how and 2. that would be an excellent recipe for divorce) and I’m terrified. Like it’s going to be the worst experience in the universe while it’s happening, correct?

4. I’ve always been a huuuuge magazine junkie but since Max was born, I haven’t been able to go through as many and have let a lot of subscriptions lapse. My favorites that I’ve got for years are Donny Hay, Delicious, Food and Wine and Bon Appetit but may switch it up with the last two. What are your faves?!

5. Every year I talk about how I don’t enjoy Halloween (I really just don’t love dressing up), BUT. I am thinking maaayyyybe this is a good time to get those Lisa Frank clothes that I’m way way way too old to buy.

6. Okay, was this not theeee BEST Masters of Sex episode of all time?! There were so many surprises and it made me fall in love again with the show. Michael Sheen’s expressions were perfect. Libby is amazing. I wanted to punch Virginia in the face at the end. Eeeep. Thoughts?

7. This is what happens when women dump out their bags. Otherwise known as the creepiest, most fascinating thing ever.

8. When I was a kid, we went to pick out pumpkins and do fall-like festival things ONE day out of the year. Now, in this world of excess, Eddie and I aim to go to a fall festival every single weekend. Basic.

9. Where did “basic” even originate because I absolutely hate it. I mean, I use it, (I’m sure because I’m a desperate attention-seeking millennial), but seriously every single thing I love is considered basic. Except for Uggs. I don’t love Uggs. Other than in the privacy of my own home.

10. Last week Eddie and I shared a box of annie’s mac and cheese for the first time in for.ev.er (sandlot style) and he was mildly horrified when I crushed up potato chips and put them on top. My dad taught us that trick when we were on vacation in Boyne City at my great grandma’s house like 20 years ago and it’s delicious. Which is crazy because I normally don’t care about chips. But it’s SO good. Does anyone else do this trickery? Eddie thinks I’m insane.

11. Raise your hand if you need to train your brain to be more patient. See also: remove the internet from the universe.

September Favorites: Lifestyle.

Here are my favorites for the month of September… and they are some of the best things I’ve got all year! xoxo

the Spotify Mood Booster playlist. It never fails, I LOVE this playlist! It’s what I blast every Monday morning and what I often make recipes to. It has all sorts of music and especially plays to my pop-loving heart.

Nest pumpkin chai candles and reed diffusers. Oooooh I love this scent so much. It rivals my obsession with Bath and Body Works Leaves. These reeds last forever and the candles burn so nicely. And they smell incredible.

the Canon 5D Mark IV. I did it. I switched to Canon after shooting with Nikon for SEVEN!!! years and it has completely changed my life. I can’t even describe my love for this camera. It has a touch screen (which I’m sort of used to from the samsung nx300), the quality is amazing, it is so much lighter than my Nikon. I could just go on and on and on (and I will in a blog post if you want!). I’ve only had it for two weeks but have used it every single day!

I’ve been wanting barely ripped black/gray jeans forever and finally found these rag and bone ones a few weeks ago. They are SO comfortable, soft and the perfect length. I have never in my life paid this much for jeans but I just loved them so much. The only downside is that they aren’t high rise (and oh do I love me some high rise), but they are super stretchy so it works!

These Merona pointed flats from Target. I’m totally trashing these shoes up (as you can see) because I’m using them as my casual shoes that I wear EVERYWHERE. Also used them as my airport shoes. They are super comfortable and dress things up a little! Even if… I only wear them with yoga pants.

My Z Gallerie glitter gourds and pumpkins. I’ve had these for years and always get super excited to bring them out. Every year I get tons of questions on where to buy them too! I only use them as accent pieces (no, my entire house is not covered in glitter as much as I’d love it to be) but they are just so cute and fun.

I am also absolutely losing it over my MacKenzie Childs “beware” pumpkins. In full disclosure, they sent me these before I went on a trip to their headquarters, but I am love them so much that I couldn’t not mention them. Everyone who has walked in our house has asked where they are from!

This hot pink, structured Ted Baker tote. I have tons of totes but I don’t have one THIS structured. Or this hot pink. Or one covered in hot pink studs. Basically, I HAD to get it. It was a great airplane tote! So structured that I could find all the things. Carries my camera AND laptop too! I’m going crazy because I can’t find it anywhere for sale – and I found it at Nordstrom and am almost positive it had been returned. Maybe it was last season?

RXBARS in Apple Cinnamon. I feel like such a hypocrite mentioning this because on instagram stories I ranted after tasting my first one about how it just tasted like dates. I like dates, but I do not love larabars and don’t event tell me that this concoction of cashews and dates is going to taste like chocolate chip cookie dough. It is not. So! A bunch of you messaged me and told me to try other flavors, so I did and I really like some of them. I absolutely love the apple cinnamon. So good.

This frayed white button down is quite possibly my favorite purchase in all of September. It is the softest thing ever and who doesn’t need another white shirt? Freaking out over it.

[none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself aside from the mackenzie childs pumpkins that they sent me in preparation for a press trip. tell me your faves! there may be a few amazon affiliate links above. love love.]

Slow Cooker Maple Chipotle Pork with Cheesy Polenta.

Ohhhh do I have a dinner recipe for you!

Look at this bowl of pure comfort. It’s completely giving you a hug; in fact, if you could EAT a hug, this would be it. A cozy hug in a bowl that’s bursting with ridiculously flavor. I don’t hate it one single bit.

Don’t feel weird eating a hug.

So, I’m really overdoing it on the pork lately, aren’t I? It’s all in my master plan for one slow cooker recipe, three meals (just made that up on the fly, cough cough) and I will pretend that this was entirely planned out.

It sort of was, of course.

This is the second recipe that you can use with the pulled pork I shared last week (or technically, the third recipe!) and I am loving this multi-purpose slow cooker dish. I’ve included the recipe down below for the chipotle maple pulled pork, but you can always use the smoky pulled pork leftovers from the slider recipe I just shared or the kalua pork from earlier this year. Both are SO good.

It probably doesn’t even matter since people don’t seem to read food blogs like daily diaries anymore (even though I still write as such, much to the dismay of every SEO person on the planet), but if you’re still one of those people, thanks for sticking with me through this mad pulled pork love.

It may possibly be true that I love pulled pork more than bacon at the moment. Secrets. You’re learning them all!

Okay, so want to talk about it?

First! This freaking polenta. Oh me oh my. It is so creamy and rich and delicious. Eddie loves polenta so I love making it. The hardest part is timing it so it’s perfectly smooth and creamy for when he gets home from work. Often I make it too soon and it firms up. Still delicious, but not so creamy for a huge polenta bowl.

If you’re one of those people that does not enjoy mixing their food or if you can’t have any of the foods on your dinner plate touch, then I’m going to take a wild guess that this dish isn’t for you. You could always have the pulled pork on a plate and serve the polenta on the side though, further affirming that this is quite possibly the best meal ever.

amirite?

When it comes to October, football Sundays and autumn get-togethers, I often get in a chili rut. I make a lot of chili, a lot of flavors, a lot of soups – maybe even some things for chili to go on TOP of (oh hey nachos, hot dogs, French fries, sweet potatoes…). But this might be my new go-to. I may have to wing it with the polenta, but the chipotle maple pork is where it’s AT.

Also, what is with me and maple at the moment? This is the fourth recipe in a row that I’m sharing that has maple and I swear THAT was completely unintentional.

I’m a convert now – especially because of the sweet heat of this bowl. Sweet, spicy, cheese, creamy – I mean, is there even a better combo out there?!

Maple Chipotle Pork with Polenta

Yield: pork serves 6 to 8, polenta serves 4 (but is easily multiplied!)

Cook Time: 10 hours

Ingredients:

1 (4-pound) pork shoulder roast
2 teaspoons coarse salt
1/2 teaspoon pepper
4 garlic cloves, minced
1 chipotle pepper, diced
1 tablespoon adobo sauce from can of chipotles
1/4 cup maple syrup

polenta

4 cups low-sodium chicken stock
3/4 cup polenta (coarse grind cornmeal)
2 tablespoons unsalted butter
4 ounces pecorino Romano cheese, freshly grated
2 ounces fontina cheese, freshly grated
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

for topping: sliced green onions, fresh cilantro, sliced radish, fresh lime wedges, extra parmesan for sprinkling

Directions:

Place the pork shoulder in the slow cooker and cover it with the salt and pepper, turning a few times to coat. Add the minced garlic cloves, chipotle pepper, adobo sauce and syrup. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so - I find that if it's extra liquidy, some of the liquid will be absorbed.

polenta

30 minutes before serving the pork, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheese, salt and pepper. Taste and add more seasoning or cheese if desired.

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!

This is TOTALLY eating color.

September Favorites: Beauty.

Heeeeeey!

I’ll skip the part about WHATHOWWHY it’s already October, but seriously, it’s the most fun time for makeup right? I traveled a bit this month and my go-to’s were: those rms coconut oil face wipes I mentioned last month, the kenra blow dry spray along with the it’s a 10 spray, and I tried the moroccan oil shampoo and conditioner in travel sizes. Not sure if I’m freaking over it yet, but I’ll let you know!

To sound like a broken record, I just flip over the shades of fall when it comes to makeup. Since I have green eyes, I’ve always gravitated towards purples and berry and burgundy shades since I’m sure that 15 years ago I read in Seventeen magazine that those are the colors I should wear. And I just love them! While I didn’t break much of them out in September because it was still totally summer, they will be in full force come this week.

So! Let’s get to the faves. 

Dr. Jart Ceramidin Body Oil. I’m usually not a huge body oil person (though I love it for my face), but tried this and am hooked. So is Eddie. I have NEVER come across an oil that so instantly absorbs into the skin, leaving no greasiness at all. I have some mild eczema patches and this cleared them up in about two (yes TWO!) days. For more dry areas, I’m putting this on first and then using lotion over top because this is more of a dry oil. I also love that this has a pump. Only downside is that it smells sort of weird, but it does not linger.

Formula X Nail Polish in Pacific Haze and Taken by Storm. These are theeee perfect fall and winter shades. Also, since formula x tends to be my favorite nail polish brand, I can’t say enough about how perfect the formula is.

First Aid Beauty Ultra Repair Cream. I’ve talked about this for a few years now and it saves my face, especially when traveling. I still use the Sunday Riley Tidal cream morning and night, but I often use this as well and I only take this when I travel somewhere. This is the best thing ever for my dry skin.

Hourglass Vanish Foundation Stick. Okay, so we all know that I am soooo not a foundation person. I’ve gone through more Bare Minerals Complexion Rescue than I can count. I wanted to try a stick foundation for just a little bit more coverage in places and using this beauty blender, I completely fell in love with this. It is SO smooth.I love that I don’t need to cover my entire face with it and it doesn’t look cakey at all. It actually looks BETTER as the day goes on.

And! I love it best with a beauty blender. It’s been ages since I mentioned mine, and I rarely use it with tinted moisturizer but I ALWAYS use it with any sort of foundation. I don’t know how I’d live without it!

Too Faced Born This Way Concealer. So I’ve been using this for about two months now, but only when I’m wearing a foundation or something on my skin with more coverage. I’m loving it. It doesn’t crease at all and covers up my dark circles. I wouldn’t say it’s moisturizing, but it’s not as dry as the MAC prolongwear concealer which is what I’ve used for year when I want more coverage. I still use the Maybelline Instant Age Rewind daily, but this is great for when I’m wearing more makeup.

Charlotte Tilbury Hot Lips Lipstick. I still freaking LOVE these lipsticks! This is Liv it Up and Carina’s Love. I want to get a berry shade now that it’s October and today, I’m breaking out MAC Rebel, my favorite ever fall lipstick.

Jo Malone Mimosa and Cardamom. This is a repeat mention but I’ve been wearing it this month (even layered with the Elizabeth and James Nirvana Bourbon) and I’ll never get over how delicious this smells. It’s a different scent for me too since it’s slightly floral, but not so much that I’m sneezing my face off. I love how “warm” the cardamom smells. This was the perfect scent for September while it was still too hot to break out super warm perfumes.

That’s it for me! I’m looking forward to a few of the holiday sets but don’t think I’m going to do any eye palettes this year. I’m probably going to wait to buy anything from Sephora until next month – we are so close to the VIB sale! Though I do realllllly want to try the Nars Velvet Lip Glide. What are you loving now that it’s fall?! And what is you favorite lip color for October?!

Currently Crushing On.

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Hiiiiii guys. How are things?

We’re in super fall mode here and going to hit up more apple and autumn festivals this weekend because one is just never enough. Follow along on instagram and snapchat!

If you’re hungry, I made a butternut shells and cheese video this week! AND! My favorite autumn arugula salad. Best ever.

But but but, my favorite links this week:

isn’t this ever?!

stop it right now with this DIY frosted animal cookie costume.

adore these roasted garlic basil potatoes. yes yes yes.

smoky fish tacos for date night!

this is exactly why adrianna is my spirit animal: breakfast corndogs. what.

philly cheesesteak fries?! i don’t hate it.

this butternut squash french toast?! major brain explosion.

check out the fudginess in these buckwheat double chocolate cookies. whoa.

30 minute caprese chicken! i’m game.

the coolest and cutest chocolate and vanilla slider cakes.

smoky chili mac soup is right up my alley.

i love michelle’s post on stocking up freezer meals for when the baby comes.

simple apple spinach salad. adding it to the list!

sky high frosting! chocolate snack cake with pumpkin frosting. into it.