liquid courage

You guys, I have a confession to make. I’m obsessed. Obsessed with this indie magazine called Cherry Bombe and everything it stands for. It combines two things I’m passionate about, food and feminism. So when I found out they host an annual conference called the Jubilee, I knew I had to go. So I booked a ticket to the conference and went by myself.


It was a full day of inspiring women speaking about some really interesting and powerful stuff in a room filled with 300 bad ass women from all walks of life. And something weird happened.

I totally froze up. I walked in like a new girl on the first day of school completely overwhelmed, looking around all doe-eyed hoping someone, anyone would come up and want to be my friend. It was terrifying. Logically it made no sense. I knew that at the core, everyone was here because we have a common interest – A LOVE OF FOOD and this amazing magazine.

It didn’t matter, my brain when into super shy, reserved mode. Which if you know me is not really my style at all. Has this ever happened to you? 

By lunch time I finally grew the courage to walk up to a group of strangers and asked if I could sit with them. I put my big girl panties on and just broke the ice. Shocker, I didn’t die and I met 3 incredible ladies and I’m so glad I pushed past that fear.

If you find yourself in a similar situation soon, try to push past it and conquer that fear. And if you need a little extra push, you can always grab a little liquid courage with this cocktail.

Inspired by Cherry Bombe Magazine, I came up with the idea for this drink. I’ve been super into bourbon & whiskey lately and I wanted to create a strong drink for a bad ass lady. It’s perfectly balanced, not too sweet and not too tart. And it packs quite the punch. The best part? It’s super easy to make.

cherry bombe cocktail
Yields 1 drink

1 oz Rye Whiskey (I like Wild Turkey Rye)
1 oz sweet vermouth
¼ tsp tart cherry juice concentrate
4 – 5 dashes grapefruit bitters
boozy cherry for garnish

In a large mixing glass, combine the whiskey, vermouth and tart cherry juice. Add about ½ c. crushed ice and stir for 30 seconds so that the ice slightly dilutes the drink. Pour over a large rock (ice cube) or crushed ice and toss in a few cherries. Sip, mix and repeat – responsibly of course.

improv style:
don’t like rye? You can use your favorite type of whiskey. Don’t like whiskey, use white rum, vodka or gin. It will be a totally different drink but still a delish cocktail!

Can’t find tart cherry juice or don’t like it? This is a cherry bombe but you could substitute for pomegranate juice concentrate or even acai juice.

Grapefruit bitters is a specialty bitter I have in my cocktail kit. I do believe they make all the difference in this drink. If you don’t want to buy an obscure ingredient like this, try squeezing the peel of a fresh grapefruit into the drink. You’ll get some of the bitter and floral notes that the grapefruit bitters imparts.

Sometimes I like to squeeze an orange peel and drop it into this drink. It’s like a cherry old fashioned without the sugar cube.

If this drink is too stiff for you, try adding in some sparkling water. Lacroix makes a cherry lime flavor that would be so good with this drink. You could also try adding a sugar cube, a splash of honey or maple syrup to sweeten the cocktail if you like your drinks a little less strong/tart.


Make it the way you like it! How would you improvise the cocktail?


carrot cake pancakes

with cream cheese frosting. 

for breakfast.

i mean, does it get any better than that?! 

recipe for this amazing brunch dish is over on tara teaspoon's blog, check it out.


a taste of home

I’m starting to reach that point in Winter where I’m constantly seeking comfort. Even though it’s been mild compared to years past, it’s still cold. Call me a baby, I don’t care - winter and I aren’t the best of friends.

This recipe is comforting on so many levels. First, carbs. Especially when I can slather butter onto said carbs and eat my feelings. Anyone who knows me knows that this layer of butter wasn’t for a pretty picture. My three favorite food groups are carbs, butter and cream. I blame my mom for raising me on the good stuff.

Speaking of my mom, this is her recipe. It’s the pumpkin bread I grew up on. Living so far from home, I’m instantly transported to my mom’s kitchen and that’s one of my favorite things about the power of food. Sometimes you just need to feel like your mom is hugging you from a far and this recipe is exactly that for me.

This pumpkin bread is the definition of the dreaded “m” word… MOIST. Ugh. But in this case, It’s a necessary evil. This is the kind of bread that when you pick it up, you know it’s legitimate comfort food because it’s HEAVY. It’s studded with crunchy pecans and while I’m typically team no nuts (did I just type that?!) this is one of those exceptions. It adds a nice texture to the dense yet ultra tender and slightly sticky bread. It’s comfort food but It’s not overly rich or heavy at the same time. You can eat one slice and savor the loaf or do like me and devour a mini loaf all to yourself for breakfast - portion control has never been my strong suit. If you do have that skill, consider making pumpkin bread french toast w/ bourbon salted caramel "syrup".

I hope you enjoy my mom’s recipe as much as I do.

yields 2 large 9”x5” loaves 
or 6 small 6”x3” loaves

3 c. sugar
1 ½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 ½ c. flour
2 t. baking soda

1 c. oil
c. water
15 oz can pumpkin puree
2  tsp vanilla extract
4 eggs

2/3 c. chopped pecans

Preheat your oven to 350º F. 

In a large bowl, combine the dry ingredients (sugar through baking soda listed above). In a medium bowl, combine wet ingredients (oil through eggs listed above).

Gently mix the wet ingredients into the dry until combined. Sprinkle in chopped nuts or any add in you like (see improv suggestions below).

Grease your loaf pans with non-stick cooking spray or a light coating of butter. I like used parchment paper to get perfect pictures of the loaf but the bread will come out of your pan very easily so it’s not necessary. Fill your pans about ⅔ of the way full*.

Bake for about 45 minutes until a toothpick comes out clean from the center.

you might have a little leftover batter but make sure you’re not overfilling the pans. when in doubt, be a little shy with how much you fill them. there’s nothing worse than the mess of cake/bread batter covering the bottom of your oven.

improv style:
this is baking so it’s a little more complicated because you need to keep your wet to dry ratios the same. BUT… you can get creative with add-ins. Not a nut fan? Leave them out or substitute for your favorite nut - walnut, pistachio or even hazelnuts would be fun. 

you could add pepitas (shelled pumpkin seeds) for a fun play on pumpkin - sprinkle some over the top too so you get that pretty exterior crunch. bonus, this would probably also make the loaf seem healthier because pepitas are totally health food. similarly, you could try adding sesame seeds on the top before baking or even sunflower seeds (shelled of course). i lovingly call those types of ingredients “bird seed” because, well… it looks like it.

you could add chocolate chips, dried cherries, cranberries or raisins. or even better, booze soaked raisins. if you did the boozy raisins I would add in an extra tablespoon or so of flour to the mix to compensate for the added moisture. candied ginger more your speed? or any kind of candied fruit? see where i’m going here… the options are endless!

want to effect the flavah even more? try adding ground cardamom, ginger, nutmeg or all spice to the mix. 

how would you improvise the dish to make it your own?!


tip: how to save dried out baguettes

I've bought a baguette and had it turn rock hard more times than I'd like to admit. As someone who hates waste, it killed me throwing them out. And since you all seem to love my bacon hack so much, I thought you might get some use out of this simple kitchen hack too.

The way I see it is you have two options... resurrect this sucker and make it soft and edible again OR turn it into bread crumbs. The latter might seem more obvious to some of you.

I realized I could do this when I accidentally dropped an english muffin INTO my kitchen sink while cutting it, UGH. It dunked right into a half filled water glass from the night before. While I can't believe I'm admitting this to you, being the waste hater that I am, I pulled it out, gave it a few good shakes to get off as much of the water as I could and I threw that sucker into the toaster anyway. 

I mean... it's not like it went into gross soapy or germy sink contamination. It dropped into my water glass from the night before. Anyway, to my surprise, the english muffin was great and extra fluffy. So the next time my store bought baguette went hard on me, I ran it through the faucet and threw it into some aluminum foil and into a 350º F oven it went. 10 minutes later my baguette came back to life - GENIUS! 

I find depending on how far gone your baguette is, you may need more or less water - you'll get the sense of it after a few tries. Most of the time if you take some paper towel and completely soak it in water and then lightly ring it out, wrap it around the baguette and completely cover it in aluminum foil, it should do the trick. You have to make sure you completely seal the foil around the bread because it turns into a little sauna for the baguette. Basically you're schvitzing the bread back to life.

The paper towel is optional. If you don't do that method, you can simply put a few good splashes of water onto the baguette and put it into the aluminum foil by itself (no paper towel). Usually I'll cup my hand under the running faucet, let most of the water run off and splash the baguette by flicking my fingers at it in the foil. Then seal it up nice and tight.

Sometimes the bread will stick to the paper towel or the aluminum foil in a few places - don't panic, just pull it off. And if you add too much water, sometimes the bread can get a little rubbery in the oven. If that's the case, just pop it into the oven uncovered for a few minutes to dry up some of the moisture you added in.

If you don't want to heat up your oven, you can do a similar treatment in the microwave (sans foil). I find the microwave alters the texture of the bread a bit - it becomes a little rubbery. But hey, it works in a pinch!

To make homemade bread crumbs, hack your baguette into manageable pieces for your food processor. I found 2-3" chunks were fine. It doesn't have to be perfect, just saw it/break it any way you can. Crumbs will go flying but they're easy to clean up. 

Give the bread chunks a few good pulses until the crumbs are the size you like. If you find that your bread is still a little soft inside (ie not 100% dried out) that's ok. You can pour your crumbs into a  350º F oven and toast them a few minutes until they're fully dry. If you find your food processor is struggling because that sucker is DRIED OUT, don't fear. Try to help your food processor out a little bit by cutting it into smaller pieces. It will eventually turn to bread crumbs. 

If you want to get fancy, you can season your breadcrumbs in any way you like. I prefer putting them plain, in an air tight container so that you can use them in a number of dishes - sweet or savory. 

Do you have any other great kitchen hacks or tricks? Leave them in the comments below. I'd love to hear from you!

Waste not want not, amiright?!


secret health

I’m back from a way long overdue hiatus and since we're coming out of the holidays and the season of indulgence, I thought this was the perfect time to share a bit of healthy new years inspiration with you. 4 ingredient Gluten free sweet potato waffles.

Before I lose you, hear me out... I’m obsessed. Seriously, I couldn’t wait to share this recipe with you.

Some of you are probably rolling your eyes about the gluten free recipe, let me explain! I’ve been trying to eat more clean the past year. I've been working a lot and feeling gross. I knew the one thing I could change was my diet. I’ve felt so much better since making that change. And the best part about it?! I’ve found some seriously amazing recipes that don’t taste like they’re health food.

And don't worry, this blog isn't going to change. I still plan on sharing my favorite recipes and latest experiments from my kitchen - healthy, indulgent and sometimes a combo of both. This new lifestyle still has room for gluten, dairy and all the yummy things, just more sparingly.

When I first made this waffle, it blew my mind. I can’t shut up about it. You would never know that it has no flour in it, let alone the fact that it’s gluten free. Best part? It’s only FOUR ingredients. FOUR. Ok, 5 if you count the pinch of salt. Who counts salt?! This waffle isn't the super crispy kind, it's more pillowy and cake like. I would swear it had flour in it if I didn't make it myself. It’s really great. Seriously, look at that texture!

You can prep the sweet potatoes a day or two in advance too. And there’s tons of things you can add to the mix to improvise it and make it your own, see the suggestions at the bottom of the recipe.

I posted the recipe measurements and process for both a spiralizer and a box grater if you don't have a spiralizer. The pictures are of the shredded waffle but I found the spiralizer a lot more efficient and it makes a prettier waffle.

I haven't tried this batter as "pancakes" but if you don't have a waffle maker, that would probably work too.

sweet potato waffles
slightly adapted from inspiralized
yields 1 waffle (4 triangles)

2 c. shredded sweet potatoes, packed 
1 egg
½ tsp cinnamon
2 tsp vanilla extract
pinch of salt
coconut oil or nonstick cooking spray

fresh fruit
maple syrup
slivered or chopped nuts
whipped cream or coconut whipped cream (see, small indulgence)

Peel and shred about 1 medium sweet potato. It should fill a 2 c. measuring cup. Make sure you pack it tight like you would brown sugar. You can also use a spiralizer instead. The spiraled noodles should fill a 2.5 c. measuring cup, just don't pack it tight or you'll break the spirals.

In a medium skillet with a lid, heat your pan over medium and add in ½ TBSP coconut oil or cooking spray. Add in your sweet potato and cover with the lid. After 2-3 minutes, toss your sweet potato so that it cooks slightly on all sides. Cook with the lid for another 2-3 minutes until the sweet potato becomes slightly tender but not fully cooked. Shredded will take less time than spiralized. *The cooking step is necessary, trust me, I tried putting raw sweet potato into my waffle iron and had to deal with the consequences.*

You can prep your recipe up to this point 1-2 days in advance of making the waffles if you want. 

Add cooked sweet potato to a medium bowl and let cool for 5 minutes. While you wait, preheat your waffle iron. Add remaining ingredients to your bowl and stir gently until the mixture is fully combined.

Coat your waffle iron in non stick cooking spray and pour your batter in. Cook based on your waffle irons instructions.

improv style:
you can use whatever spices you like in these waffles. not a fan of cinnamon? leave it out. i actually hate cinnamon but it works in this waffle. you can use more if you're really into cinnamon. other great spices would be pumpkin pie spice, star anise, cardamom, cloves, or allspice.

you could add in ¼ c. fresh blueberries, raspberries or strawberries into the batter. i’m not really into cooked berries so i prefer to top my waffle with it but go nuts if that’s your thing!

not a fan of maple syrup? me either. i actually prefer this waffle naked. but you could also top it with butter, jam or even peanut butter or your favorite nut butter.

i'm never one to turn down whipped cream or if you're being healthier, you could do coconut whipped cream.

the next thing i want to try with this batter is adding in almond flour to see if i can get a slightly crunchy texture on the outside. would love to know your improv ideas in the comments below!


MAGICAL apple pie

Have you ever been completely consumed with something? I have quite a few times. Usually over things I’ve eaten and just can’t get out of my head. Almost two years ago I had a pie that blew my mind. I was up at my family’s cabin in Wisconsin. They had purchased a local apple pie from Elegant Farmer to have as dessert one night. Apparently there’s a cult following around these pies and for good reason. WHAT DO THEY PUT IN THESE PIES?! Crack. It has to be crack. Ok, it’s not crack but I’ve seriously never had a pie like this before in my life. 

The way I see it, you’re either team pie or team cake. I’m definitely the former. Sorry cake lovers, give me pie ALL DAY EVERYDAY. And this pie… it has the most unique top crust. It’s what pie dreams are made of. It’s so thick, so crunchy that you literally have to stab it with your fork to break it into bite sized chunks. The first bite fills your mouth with perfectly cooked apples that magically still have all their texture, kissed with caramelized sugar and cinnamon and you bite down on that perfectly crunchy top crust and it’s impossible not to have a moment. A perfect, sublime, apple pie moment. Where your world is changed forever because you never knew apple pie could be like this. It’s a game changer. 

So the next time I made an apple pie, I scoured the inter webs for a copycat recipe. I was pleasantly surprised that not only was there a recipe online, but that Elegant Farmer Apple Pie in a Bag had been on a Throwdown with Bobby Flay. DONE. Made the pie that night. But those sneaky, sneaky buggers didn’t give us all their secrets. Because the pie I made turned out nothing like the pie I ate that chilly fall night in Wisconsin. A few months ago I set out on a mission. I went up to WI for my anniversary and my husband and I brought back an apple pie and I went to town. I did my homework and hit the flour butter game hard. I made over 12 pies, tweaking my filling and top crust until I nailed it. And just to be sure, I made 2 more pies with subtle variations and compared them side by side to the original Elegant Farmer Apple Pie. Yep, we had a 3 pie taste off. We ate so much pie for a few months there. But I was all-in, completely consumed in replicating this pie because I HAD TO HAVE IT. I have to say, I nailed it and even made it slightly better than the original. But that’s just my biased opinion. IT WAS WORTH IT!

Can I be honest with you? Pie crust isn’t something I’ve mastered yet. I can’t wait for the day that I can confidently share with you a fool-proof recipe for pie dough. Until that day though, I have a secret to tell you… this recipe, it doesn’t really matter what type of dough you use for the bottom crust. I used…. shhhhhh, store bought *gasp*. I’ve tried with both frozen and fresh and either work just fine. YOU CANT EVEN TELL. I promise. Because the hero is the top “crust”. Which is more sugar cookie dough than crust, but not as sweet. It’s magic AND easy. So if you, like me haven’t mastered the art of pie dough yet, this pie is for you. Not to mention, it’s the perfect pie for Thanksgiving or any holiday party you’re attending or hosting. I’m not usually one for shortcuts but this bottom crust is the exception. 

Also, don’t be scared but you bake this pie in a brown paper bag. Yes, a brown paper bag at 400º F no less. The first time I made it I stalked the oven because I was sure it would end in me burning down my kitchen. Much to my surprise, it didn’t. The bag makes the texture of the apples magical and somehow the top crust still gets golden and beautifully browned. Don’t question it, just follow the recipe and be pleasantly surprised. If that wasn’t enough, I even went the extra mile and figured out how to make a small apple pie if you, like me can’t be controlled when delicious sweets are around. This recipe scales down to a 7” pie too which feeds 4 people obnoxiously or 6 people sensibly. Or… serves you & your boo dessert 2 nights in a row, that’s how I roll. Just halve the ingredients and that 9” pie becomes a small 7” pie. It doesn’t seem like 2” makes a big difference or that 2” should be half the amount of ingredients but it works. Don’t ask me how, it just does. Kind of like that brown bag thing.

I hope you guys have an amazing Thanksgiving filled with friends, family and all the ones you love. Oh, and this pie. Because it will be your new favorite apple pie, I just know it!

apple pie in a bag
adapted from worldwide ward cookbook
yields 9” pie

9” bottom crust (frozen, store bought or homemade)

top “crust”:
2 c. flour
1 c. butter, softened
1 c. sugar
pinch salt

4 c. granny smith apples, peeled & sliced (about 4-5 apples)
4 c .honeycrisp apples, peeled & sliced (about 4-5 apples)
½ c. sugar
3 TBSP flour
2 TBSP lemon juice
1 tsp cinnamon
2 tsp vanilla extract
pinch salt

Preheat oven to 400º F. In the meantime, start by assembling your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don’t have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer. 

But it will come together like a soft dough, sort of like a sugar cookie dough. Set aside and begin to prep your filling. 

I like to use an apple slicer peeler corer but if you don’t have one a peeler and knife will work just fine. I like to slice the apples about ¼” thick and halve the slices so you have long, stackable slices. I find it gives the best texture when eating the pie. Cut your apples however you prefer, really it’s all about preference. Once the apples are sliced, add the remaining filling ingredients. Stir to combine and let sit about 5 minutes.

Grab your bottom pie crust. It really doesn’t matter if you use your favorite recipe, a frozen or fresh store bought version. The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It’s really easy to manipulate the top crust mixture. Just pull it, spread it around. It’s not something you have to be gentle with so don’t be scared. 

Place pie in a large brown paper bag. Fold the opening closed. If you can’t get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400º F oven for 1 hour 20 minutes. Make sure the bag isn’t touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat. 

I find this pie is good warm but it’s excellent chilled. By refrigerating the pie, the top crust gets extra hard and crunchy which is what makes this recipe so unique. To make a 7” pie cut the ingredients in half.

improv style:
i call for a combo of granny smith & honeycrisp apples but i’ve made this with a different variety. use what you have on hand or what’s available in your grocery store. stay clear from apples that don’t bake well like red & golden delicious. stick to a firmer, more tart apple.

sometimes i like to add salted bourbon caramel sauce in the filling. i highly recommend trying that sometime too! start with ¼ c. and see how it turns out. you can always drizzle extra over the top. or try adding in 1-2 TBSP bourbon to the apple filling. bourbon just makes everything taste better, amiright?!


carrot risotto

i’m going to keep this short and sweet because you need to stop everything you’re doing and go buy LOTS of carrots to make this recipe ASAP. i’ve discovered loads of great recipes on Food 52 lately, this being one of them. 

my favorite thing about this risotto is that although it’s a hearty dish, it somehow feels light and totally seasonally appropriate. i shot this recipe back in april and intended to share it with you as a vegetarian easter dinner idea. yeah… work has been keeping me pretty busy lately - sorry about that! mostly sorry because i’ve kept this recipe from you for so long. 

we roast, caramelize, puree and shred the carrots first. the recipe might seem like a lot of work for risotto but by doing the carrots 4 ways, you get a rich, full-bodied carrot flavor. it's worth every step and then some. 

carrot risotto
adapted from katherine martinelli via food 52
yields 6 servings

7 carrots
2 tsp. sugar
1 tsp. salt
1 TBSP butter
1 c. arborio rice
½ c. dry white wine
2 TBSP butter
1 onion, diced
2 garlic cloves
4 oz mascarpone
½ c. grated parmesan cheese
34 oz vegetable stock

preheat oven to 375º F. 

slice 4 of the carrots into thin, even rounds. divide them in half - try to keep the smaller ones together and the larger ones together. it will help with even baking. 

caramelize the smaller rounds in a medium sized skillet over medium-low heat. melt the butter and add in the carrots sugar and salt. give them a gentle stir and watch them closely. once they’re golden on one side, flip them over and cook. it will take about 10 - 15 minutes. place them on a paper towel to cool. if any of the pieces get slightly overdone, that’s ok. 

roast the other half of the carrot rounds on a baking sheet drizzled with olive oil. sprinkle them with a pinch of salt and pop them in the oven for 15 - 20 minutes until tender and golden. 

shred 2 of the carrots on the large grate of a cheese grater and set aside. chop the remaining carrot into small pieces and cook in a small sauce pan with 1c. water. boil until they’re soft & can be mashed into a carrot puree. 

put the chicken stock into a stockpot and heat over medium-low. coat the bottom of a large pan with a drizzle of olive oil. add the onion and cook until slightly translucent. add in the shredded carrots & and cook for 3 more minutes. add in the rice and smashed garlic cloves. cook for 1 minute and then pour in the wine. stir for 1 minute and then add in the carrot puree & 1 ladle of vegetable stock. stir continuously adding in a ladle of broth as it gets absorbed by the rice. the rice will be finished when it’s al dente & the liquid is absorbed & no longer soupy. add in the roasted carrots & half of the caramelized carrots, parmesan and mascarpone cheese. garnish with remaining caramelized carrots. 

improv style:

you can use chicken stock if you don’t have vegetable stock. you can omit the white wine and add in extra stock instead. i like the flavor the wine gives it - i use kendal jackson chardonnay because i love the buttery richness that an oaky chardonnay gives the dish. you could also use a sauvignon blanc or pinot grigio.