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by Emily

Crab-Stuffed Mushrooms: Your Fail-Proof Holiday App

Looking for a last minute appetizer to serve at your New Year’s Eve bash or New Year’s Day dinner? (If you’re thinking, wow, this girl just uses the new year as an excuse for one last chance to pig out, YES, you are right, what’s your point?)

These stuffed mushrooms are IT. Everyone loves a stuffed mush at a party, and these ones are especially luxurious thanks to the fact that they’re stuffed with crab! Despite their fanciness, they take about 10 minutes to put together and are almost impossible to mess up.

Festive Crab Stuffed Mushrooms

by Emily

Overnight Butterscotch Rolls. Holiday Brunch is Served.

I’ll be frank with you guys: this recipe is not fancy, it’s not trendy, and it’s not 100% from scratch. But my mom has been making these sticky rolls for Christmas morning every year since I was a tiny kid, and my family cannot get enough of them. Now that I split my time between Seattle and Austin during the holidays, I make a batch of rolls for all my Austin peeps when I stay in Texas for Christmas, and they are unanimously loved here as well.

What I’m trying to say is that these butterscotch rolls are basically infallible. Bring them to your holiday brunch this year and they WILL be devoured. It doesn’t matter that the secret ingredients are pudding mix and melted butter. Sshhhh. Just trust me (and my mom) on this one.

Overnight Butterscotch Pecan Rolls

by Emily

Cocktail O’ Clock: Gingerbread Man Old Fashioned

Tis the season… to drink! And to do other things too, of course. But today I want to talk about drinking. I love a festive holiday-flavored beverage, especially when it’s nice and boozy. So when Eureka sent me their recipe for a gingerbread old fashioned, I was super into it. Now I can pretend I’m Don Draper and Santa Claus, all at once! (Sorry, is that really creepy? Probably.)

Gingerbread Man Old Fashioned

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by Emily

Brioche Stuffing: A Taste of Thanksgiving Luxury

I’ve been waiting a YEAR to write this post! I made this brioche stuffing for Thanksgiving 2014… and I waited until now to thrust it upon the world. And oh yes, I will be making this stuffing again this year! Right after I finish this post, to be exact.

So I love Thanksgiving stuffing. Who doesn’t? I’ve got nothing against Stovetop, but I like to take my stuffing game up a notch. That’s where this brioche stuffing comes in. Why brioche? It has a high egg and butter content (mmm… butter…) which means it’s super rich, soft, and slightly sweet.

I stud my stuffing with caramelized onions, wild mushrooms, and a good dose of greens. Oh, and a lot of fresh aromatic herbs to make sure your kitchen/house smells amazing for all your Thanksgiving guests. I can’t wait to make and EAT it again this year!

Brioche Stuffing with Wild Mushrooms & Caramelized Onions

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by Emily

Ultra Easy Roasted Fall Vegetables

If you’re looking for a simple side dish for your favorite fall recipes, here it is. I whipped this up the other week for a family dinner with the future in-laws (and as you know, in-laws = scary = must impress them to earn their trust) and it was received with glowing reviews, so I think we can all agree this one is a keeper. And as I mentioned, simple. This dish is so easy it’s ridiculous. You just chop up onions, sweet potato, brussels sprouts, and butternut squash (or if you hate chopping uncooked squash as I do, buy it pre-peeled and chopped, I won’t tell). Roast it for a while in some olive oil, salt, pepper, and herbs. Mix in some melty cheese and more fresh herbs at the very end. Done and done.

Did I mention you could also bring this to Thanksgiving as an alternative to the overdone sweet potato pies and green bean casseroles we see every year? Your dinner table will thank you.

Ultra Easy Roasted Fall Vegetables

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by Emily

Guinness Makes an IPA! We Approve.

About a month ago, I received a very intriguing email from my friends at Guinness. They invited me to a beer dinner at the ultra-delicious Fixe here in Austin… a beer dinner featuring their brand new boozy offering, an IPA. Yes, an IPA from Guinness! And I promise this isn’t a joke, unlike our Guinness Crystal April Fools post of yore.

Obviously I accepted this beer dinner invite, and I’m happy to report that I was able to try lots (…and lots…) of the new Guinness IPA during that feast. Guinness IPA retains a bit of the hoppy nose and a tinge of that pleasantly bitter flavor you’d expect from an IPA, but also boasts the signature smoothness that Guinness is known and loved for – thanks to the nitro. Mmm, nitro.

But seriously, this beer is good for people who enjoy an IPA and also people who complain that they don’t like IPA. It’s an equal-opportunity beer that is almost dangerously easy to sip. Perfect for pairing with your fall cooking. And probably the only IPA I would ever call “creamy.” If you’re a total hop-head you might not be in love, but for everyone else, it’s a welcome addition to the Guinness line.

Right now, Guinness IPA is only availably in the USA, not Ireland (where Guinness is made, duh). So if you’re in the American beer market, you’re in luck! You might start seeing it in stores soon, keep your eyes peeled.

Oh, and one more pro tip courtesy of Fixe… turns out Guinness IPA pairs wonderfully with southern biscuits, steak, and seafood potpie. You learn something new every day.

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by Emily

Foie Gras Coffee? Apparently, Yes.

This photo might not look like much, but it’s one of the craziest things I’ve ever eaten (or drank, really). This was the second course at an ultra gorgeous, lavish Mexican wedding I attended last week. It’s a black bean cappuccino with foie gras. As in, it’s a coffee drink/soup blended with black beans, studded with chunks of seared foie and served with a crunchy meat and bread twist. It’s savory, velvety, and downright luxurious. I Googled around for any sort of recipe resembling what we enjoyed, but I couldn’t find anything very close. If you have anything, please feel free to enlighten us all in the comments.

But let me just say this… If loving a damn foie gras cappuccino is wrong, I don’t want to be right.

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