Mixed Caramel Rum Nut Butter

I think it is pretty safe to say that 2014 was the year of the butters. Cookie butter, nut butters, you name. Grind it up and call it butter. I’m ok with this.

But as usual I’m pretty late to the party. Here I am, half a month away from 2015, and finally I produce some sort of butter. Good job me.

Better late than never right?


Holiday Recipe Roundup!

I remember when I was a little girl, the holidays seem to take forever to get here. I would wake up each day and it seemed to just drag on. I would watch movies, drink hot chocolate and popcorn, we would do all of the usual holiday festivities. It was a really good time.

Nowadays, I still do most of that but now it seems like the holidays just creep up out of nowhere. Like there’s not much of a break between summer and Christmas. I guess my inner child would be excited.

While I am totally behind on the holiday cooking and baking this year, I thought I would roundup some recipes that are favorites around this time and maybe they’ll give you some inspiration!


Figs with Ricotta and Honey (more…)

Marinated Tofu

Tofu is under-appreciated.

So many people are quick to jump on how bad it tastes when they don’t realize they just aren’t cooking it right. I’ve heard people say they tried a piece of plain tofu and it was just so awful they would never try it again!

Well yeah, if you eat plain tofu it’s not going to taste good. Same as plain flour or even a bland piece of meat. That doesn’t mean that tofu is always bad though.


Tomatillo Salsa

Oh salsa. What is Texas without salsa? Dry tacos, nothing but cheese to dip your chip in, and nothing to add a little kick to your every meal.


Pâté De Foies De Volaille

So I’ll be honest about something. Pâté is not an attractive word. I mean really, when you say it out loud. Pa-tay? Yeah, no thanks… But don’t let this name fool you. I mean, it is better than saying buttery liver puree right?

The first time I ever tried a pâté was a life altering experience for me. I knew it had liver in it but the other ingredients were a mystery. I went into it hesitantly… pureed livers? Yeah… about that….

But then I tried it. The flavor was amazing! It was buttery, it was rich and the flavors danced in my mouth leaving me wanting more and more. Just give me a loaf of french bread and some pâté and I’ll be all set guys. And then after my mind and mouth had exploded a little and I settled down from this rush of delicious excitement, I started thinking about what was in it. I looked it up and it all made sense. Butter and livers are two very rich ingredients and putting them together with a couple of aromatics is simply divine. It just works.

And guess what? You don’t need to pay $10 for a couple of small pieces of bread and one little 2 ounce piece of pâté only to be left wanting more. You can make it at home now and it is seriously so easy and makes a ton.



Pimento Deviled Eggs

Deviled eggs are a pretty southern appetizer. Pimento cheese dip is also a pretty southern appetizer. So what happens if you put them together? All of the south will come knockin’ at your door.


Five Layer Dip

Coming from a background of being a completely socially awkward homeschooled girl, it amazes me how far I have come in the social world. In all seriousness, most people don’t even think I was ever homeschooled when they meet me because I can actually talk to them. It’s crazy.

Mushroom and Onion Ricotta Crostini’s

Once again I changed my site layout. I can never make up my mind.