Is hot chocolate your version of coffee? Love hot chocolate, but want a new twist? Here it is a new twist! The marshmallows are just a plus! 🙂 You will need…
two envelopes of unflavored gelatin
1/2 c. sugar
2/3 c. light corn syrup
1/8 tsp. salt
1 tsp. pure vanilla extract
Place parchment paper over a 12×17 baking sheet and cover in non-stick spray. Get 1/3 c. cold water and gelatin in an electric mixer. Let this sit while you make the next part! Pour corn syrup, sugar, salt, and 1/3 c. water in a pot. Cover the pot until boiling. Remove the lid and stir every so often until the syrup hits 238 degrees or until smooth!
Pour the hot mixer gently into the mixer. You don’t want it to splatter everywhere! Slowly move the mixer speed up until the marshmallow mix turns into fluff! While spinning, add the vanilla extract and ONE drop of lavender oil. (DO NOT USE MORE THAN THAT! It will take OVER the flavor!) Once it is fluffy and wispy, pour the mix onto the baking sheet! Spread the marshmallow fluff with a knife. Wait for 3 hours or over night for it to harden. Spray cookie cutters with non-stick spray before you cut them out. They will not work if you don’t!
Now onto the hot chocolate! This is super easy and adds so much flavor to hot chocolate. I have hot chocolate powder that I use, but you can make the crockpot hot chocolate and add rosemary twigs while it cooks! You can either clip the rosemary pieces off the stem or just put them in the hot chocolate whole. I heat up water, add a little milk, powder, and rosemary! I then sprinkled some dark chocolate pieces onto the top and added my marshmallows!
I LOVED the combined taste of the lavender and rosemary! If you have a lot of guests over this Christmas OR are celebrating with a few, this is a simple recipe that you can whip up by yourself or together!
I hope you all have a wonderful Christmas together with family and friends! I know I will!
Here is the final pear recipe of the bunch! It was definitely fun while it lasted. Editing pictures with these pears posed quite the challenge. Everything was coming out crazy orange! I also had tons of frustrations with styling it all! This is the most ingredients I have had and I just felt stuck. So I feel like my pictures look that way too. BUT, I am trying to look at this as GROWTH. 🙂 I also realized how much honey I use in recipes, so I am now on the look out for a honey dipper!
For this recipe, you need almost the same ingredients as recipe #2! You will need…
bread (I used wheat)
This recipe is almost EXACTLY like the last one, except in grilled cheese form! Coat the outside of the bread with butter and turn a frying pan onto medium heat! Place as much brie cheese, pears, cinnamon, jam, and honey in the middle! For jam, we used strawberry because it was what we had in our fridge. It was suggested to use marmalade, but we didn’t have it! Cook until the outside of the bread is crisp and brown or the cheese is melted! Cut into slices and enjoy!
I will continue to say this over and over again. I am all about easy recipe! Especially recipes that taste good! One of these was shared by a friend and the other was found and given a twist (which will be shared later!)
#2 includes quesadillas! You will need…
Coat the outside of the quesadillas with butter and turn a frying pan onto medium heat! Place as much brie cheese, pears, cinnamon, and honey in the middle! Cook the quesadilla until the outsides are crisp and brown or the cheese is melted! Cut into slices and enjoy!
Time to fill your glass or mug or cup! This is a great drink to start your holiday mornings! The ones that are left that is. (Christmas and New Years..) I’m a little behind on the times- trying my best to catch up!
You need some…
champagne or sparkling cider
This is where you get to have fun! Whichever you’d like to taste more of, use that the most! I made two different recipes and loved them both! One recipe I used more orange juice and the next one I used more apple juice!
Mix it all together and there you go! Put some rosemary on the top of that glass or inside the mug for some added flavor! If you’d like to add some more flavor, cut some pear chunks into the drink. You can also slice the pear and place it on the side of your drink!
I love using the Moscow Mule mugs because they keep your drinks extra cool!
For our Thanksgiving dinner, I was able to style our table! This was the first time I was working with a table and I loved it! I am now in the process of planning a mini-styled table shoot in a few months! Now, this is a Thanksgiving table, but it can easily be transformed into a Christmas table!
I used kraft wrapping paper, candles, a Target table runner, sparkling cider bottles (spray painted and non), dried Eucalyptus (MY FAVORITE!!) from Kroger, and a white paint pen for the writing!
For the writing, I had to do a few layers for the white to stand out!
For the candles to fit, I had to cut their sides down! You have to be careful though, because you can cut them down too small! They will fall down to the bottom of the bottle! 😦
If you’re wondering about the bottles and how I got the stickers off.. I soaked them in water mixed with vinegar! I soaked them for an hour and they came right off! The spray paint took to them really well, too! It was an easy and quick DIY!
Want to use this for Christmas? Easy! You can either keep it the way that it is or throw in some pine garland! You could even take out the red table runner to make it a little more moody and simple! I would use gold candlesticks, a garland, and the kraft paper!
1 lb boneless chicken breast
5-6 diced tomatoes
8 oz. pasta (did I use 3 different kinds because that’s all we had left? yes.)
3 minced garlic cloves
1/4 c. olive oil
1/4 c. butter
1 handful of chopped basil leaves
red pepper flakes
Add oil to a pan and put on medium heat. Cover the chicken in salt, pepper, and red pepper flakes. Place the chicken in the pan and cook until browned 6-7 minutes on each side. While the chicken is cooking, get the pasta going. You can just follow the directions on the back! When the chicken is done, put it to the side and simmer the pan. Once the oil is cooled, add the tomatoes. Mash the tomatoes until it is more like a sauce. Add the garlic, butter, and red pepper flakes. Mix it all together, then add the chicken and let it soak for a bit. Once chicken has soaked, add the basil (right before dishing- save some for garnish). Put the pasta, then chicken, and then basil leaves (garnish)! If you would like to, add cheese. We love cheese in this house, so that’s always a YES.
Enjoy, enjoy, enjoyyyy!
1 celery stalk
2 red peppers (cooked 425 degrees for 25 minutes) or 12 oz. jar whole roasted red peppers- drained & chopped
fresh parsley (mixed in and garnished)
1 bay leaf
vegetable stock (3 c. – or chicken)
cream (1 c. – I used Great Value Heavy Whipping Cream)
feta cheese crumbled
4 tbs. of butter
1 tbs. of flour
croutons (if you don’t want to make your own, bread if you do)
salt and pepper
red pepper flakes
Melt the 4 tbsp. of butter in a pot at medium heat. Once melted, add the chopped onion, carrots, and celery. Cook until softened, which will be about 5-10 minutes in. Add 1 tbs. of flour and leave for 2-3 more minutes. Add the tomatoes and smash them with the spoon. Add the chopped roasted red peppers.
Add the thyme, bay leaf, parsley, cumin, red pepper flakes, and the 3 c. of veggie stock! Let it simmer for 30 minutes and stir occasionally. Once simmered, remove the bay leaf and thyme sprigs.
Put the mix into a blender or food processor. At this point, you can either put the blended mix through a strainer back into your pot or just pour it all back in. I prefer my soup to have more texture, so I kept the chunks! Add the cream and reheat the soup on low or simmer.
Top with parsley, crumbled feta cheese, and croutons!
Stay cozy and enjoy! 🙂