Land's End Wine Tote

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Grandma's Rocky Road

Grandma Slone was notorious for her Rocky Road. For as long as I can remember, every year at Christmas time we were always provided with a fresh batch to take home and enjoy. And boy did we! It was always such a delicious, special treat.

Now that Grandma has passed on that legacy, I realize that not only is it a special treat for the recipient, but it's also a special treat for the giver since it is so easy! You start with only 3 ingredients to make a smooth, delicate fudge and then add whatever you please (or whatever may be in your pantry). Grandma always added marshmallows, I know that for sure...

Ingredients:
3 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
1/4 cup of butter
1 cup chopped nuts (pecans, walnuts, peanuts, your choice!)
1 cup chopped pretzels
1 cup mini marshmallows

Directions:
Place the chocolate chips, milk, and butter in a large microwavable bowl. Cook for 3-5 minutes until melted, stopping to stir every minute.

Fold in the nuts, pretzels, and marshmallows until well blended.

Pour the mixture into a greased glass baking dish and refrigerate until firmly solid. Let come to room temperature before slicing into squares.

Meyer's Iowa Pine Hand Soap

Even though the living room is overtaken by the scent of pine, I still can't get enough. So every sink is now accompanied by this seasonal favorite.

* Image courtesy of Mrs. Meyer's *

Shortbread Cookie Recipe

It's beginning to look a lot like Christmas... and that means Christmas cookies all over the house! One of my favorites that I like to kick start the season with is the Shortbread Cookie recipe. It's so simple and fool-proof and the ingredients are almost always already on hand.

3 ingredients and 5 steps!

Hands down the easiest cookie recipe out there and always seems to yield in very satisfying results:

Cookie Batter:

2 sticks of butter, softened

2 cups of flour

1/2 cup of powdered sugar

Directions:

1. Preheat oven to 300 degrees.

2. In a large mixing bowl, blend together the butter, flour and sugar until it forms a dough.

3. On a floured surface, using a floured rolling pin, roll out the dough to your desired thickness.

4. Using cookie cutters (if you don't have cookie cutters, you can just use the top of a glass and make circle cookies!), form the cookies and place on a parchment paper lined baking tray.

5. Bake in the oven for about 10 minutes, until the dough has settled, but before the cookies brown.

Let cool before frosting.

Frosting:

1 cup of powdered sugar

Drop of water

Start with the sugar, add a tiny amount of water (you don't need much) and stir. Continue to add water to the desired consistency. Use food coloring and/or sprinkles as desired.

The Season of Red and Green

'Tis the season to be jolly, and what says jolly more than poinsettia plants around the house.

Coming in different colors and sizes, this year the classic mini is my favorite:

Trees along 360

It's begun! 

At this time of year the beautiful pines alongside highway 360, a.k.a. Capital of Texas Highway, are morphed into decorated Christmas bliss. 

While not technically legal, and not for those faint of heart considering you decorate alongside a two-lane highway of cars, it has become a family tradition for many, year after year.

Again, 360 is well-known for its traffic, so sometimes you have to sneak a peek in between cars...

Blue & White Turkey Platter

Happy Thanksgiving!

New Dinner Menu at the Driskill Grill

Listed on the National Register of Historic places and dating back to the late 1800s, there are few places in Austin as classic, sophisticated, and embedded with history as the Driskill hotel. So when I was asked to take part in a sneak peek at the new dinner menu at the Driskill Grill, I jumped at the opportunity.

For inspiration of the new offerings, the team dug into the archives, looking at menus all the way back to the 1930s. One thing that stood out was that the dining experience was always aimed at just that - an experience. Menus would try to offer something new, different, and almost exotic. So, the new menu offers just that - outside the box items - but with a "stay local" twist. For example, the foie gras is French inspired, but all ingredients are sourced locally.

We started the night in Chef Troy's office, which doubles as the perfect chef's table, finely decorated in deep, rich wood and warmth. Bubbly was popped open as we nibbled on some of the classic bar bites, including my favorites like the spiced nuts and bacon wrapped dates.

Waiting at the table was a generous slice of Cambozola Black brie blue cheese with sweet onion jam, drizzled Saba, and topped with house made bread crisps. The cheese had the slightest hint of truffle and just melted in your mouth. The sweet onion jam was a welcome compliment to the flavor.

Next up was the crispy softshell crawfish. Yes, that's right - crawfish. And boy oh boy was it delicious! It had all the taste and crunch one would look for. Served with a classic Texas caviar. 

Keeping with the exotic yet exquisite theme were the Hill Country Wild Boar Chops. Finished with an apple cider-honey glaze and served with a goat cheese pecan cream, it was all very seasonal and local.

Squash Carbonara with Pancetta and Sage

It's the time for all things pumpkin and squash and I'm hitting it hard this year. So here I go with yet another deliciously homemade dinner that warms my heart, mind, body, and soul this season. It's a Squash Carbonara pasta with Fried Pancetta and Sage courtesy of Bon Appetit.

Now, this is not your traditional Carbonara pasta - there's no egg yolk (so thankfully for me right now, it is pregnancy friendly). And listen, I'm right there with you that you can't beat the addition of an egg, especially with a runny yolk, but don't be sad, be surprised! With this recipe's butternut squash puree, there's a sauce that truly does compare. It's a creamy, smooth, and very satisfying seasonal substitution!

INGREDIENTS

1 Tablespoon Olive Oil
4 ounces of pancetta, chopped
1 Tablespoon of Fresh Sage, chopped
1 Tablespoon Butter
1 Butternut Squash, peeled, seeded, and cubed
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Chicken Stock
12 ounces of Fresh Fettuccine Pasta
1/4 cup shaved Pecorino cheese, plus extra for serving
Salt and Pepper

DIRECTIONS

Happy Halloween!

Already enjoying my favorite Halloween treat...

Pumpkin Bread or Pumpkin Muffins

'Tis the season! For all things pumpkin... 

Whether making pumpkin bread or pumpkin muffins, I find this recipe works wonders for parties and hostess gifts. 

So get cooking!

Ingredients
4 eggs
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 15 ounce can of pumpkin puree

3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon all spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions 
Preheat oven to 350 degrees.

Blend together the eggs, sugar, and oil. Add the water and pumpkin puree and stir until combined.

Mix together dry ingredients, fold into the wet ingredients.

Pour batter into a greased muffin pan or greased bread pan(s).

Bake for 35 (muffins) - 60 minutes (bread pans). Test with a toothpick.

Butternut Squash Ravioli with Brown Butter, Sage, and Pecans

More and more I find myself skimming through the Williams Sonoma catalog these days and in addition to making a wish list of all the cool, new kitchen accessories that I want to get my hands on, I am finding recipe after recipe of great dishes that I want to prepare. And this month was no different.

Starting off, I should warn you in case you didn't know already that I am a sucker for the Fall. I love the change in weather, the cool mornings and warmer afternoons, the break from a sometimes too hot summer, the turning of the leaves, the rustling of them on the streets, the weekend trips to the pumpkin patch or to go apple picking, with donuts and hot cider a must! Obviously I could go on and on...

And the food is certainly no exception. There's mere comfort in just the mention of pumpkin-this, butternut squash-that, sweet potatoes, yams, and all other fall roots. To top it off, these vegetables most commonly pair with some of the most beloved of all kitchen staples - butter, cinnamon spices, and maybe a touch of sugar.

So this weekend after I thumbed through my catalog, we rolled up our sleeves and took a try at this autumnal squash-filled homemade ravioli. It sounded slightly intimidating, and looked too good to be true, but turned out to be fool-proof, delicious, and definitely a keeper for the recipe box.

What You'll Need...

For the filling:
16 ounces butternut squash, peeled, seeded, and cubed
1 Tablespoon Extra Virgin Olive Oil
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
   (or substitute 1/4 tsp ground cloves, 1/4 tsp ground cinnamon, and a pinch of nutmeg)
1/2 teaspoon ground cinnamon
4 oz. goat cheese

For the pasta:
3 eggs
1/2 teaspoon salt
2 cups of all-purpose flour

For the sauce:
1/2 stick of butter
10 sage leaves
1/4 cup chopped pecans
Freshly grated parmesan

What to do...

Directions:
Preheat oven to 400.

Place butternut squash on a baking tray and toss with Olive Oil. Sprinkle with 1/2 tsp of salt. Place in the oven and roast for 30 minutes.

Transfer the butternut squash to a bowl and mash with a fork. Add the pumpkin pie spice and cinnamon and site well to combine. Set aside to cool.

Whisk together the 3 eggs and 1/2 tsp of salt. Using a mixer, gradually add in the 2 cups of flour, little by little, until the dough comes together to form a ball (moist, but not sticky - if sticky add more flour). Knead the dough for 10 minutes on a floured surface, then let the dough rest for 30 minutes.

Divide the dough in half. Starting with the first half, roll the dough out to form a rectangle about 1/8 inch thick.

Moving inch by inch, place 1 tsp of filling onto the dough. Roll out the second half of the dough into the same sized rectangle, and place it on top. Lightly press around each filling to seal. Cut around the fillings to form square raviolis, and then crimp the edges of the ravioli with the back of a fork.

In a medium-sized frying pan, melt the 1/2 stick of butter. Add the sage leaves and cook until crisp, then remove.

Simultaneously, bring salted water to a boil in a medium-sized saucepan. Add the ravioli in small batches and cook for 1-2 minutes. Remove with a slotted spoon and repeat until all of the pasta is cooked.

Gently place the cooked pasta into the melted butter and brown under low heat. Move to a serving platter and garnish the top with the fried sage, 1/4 cup chopped pecans, and grated parmesan.

Deliciously serves 4