Hummingbird Cup Cakes

Lauret adores Hummingbird Cake and spring is the perfect time of the year to make it. Combining the warm flavors of cinnamon and vanilla with tropical ingredients like pineapple and bananas, this tender cake is the ideal dessert to transition between seasons.

To begin, combine 3 cups flour with 2 cups of granulated sugar in a large bowl. Add in 1 teaspoon of baking soda, salt, and 2 teaspoons of cinnamon. Mix again.

In a separate bowl, mix together 1 and 1/2 cups of vegetable oil with 3 eggs and 2 teaspoons of vanilla. Add this to the bowl of dry ingredients and fold.

Next comes the yummy fruit. Open one 8 ounce can of crushed pineapple (with the juice) and mash 4 bananas with a fork. Add both to the bowl and mix again.

Last, toast 1/3 cup of pecans in a dry pan over low heat for about 3 minutes. Add these to the batter and give it one final mix.

Next, heat the oven to 350 degrees and line 2 muffin pans with 24 cupcake liners. Using an ice cream scoop, fill each cup full of batter leaving 1/4 inch at the top. Bake for about 20-25 minutes, checking doness with a toothpick in the center one of the cupcakes. Let cool on the counter.

While the cupcakes cool, whip together 1 block of softened cream cheese with 1/2 stick salted butter, 2 cups of powdered sugar, and 1 teaspoon of cinnamon. Keep whipping until light and fluffy.

Finally, it is time to decorate the cupcakes. Spread or pipe the icing on each cooled cupcake. Add in a hummingbird decoration and finish with an edible flower like a pansy. These cupcakes are as gorgeous as they are delicately delicious!

Chimichurri Sauce

Jen enjoyed lots of fresh seafood and steak during her time in South America and The Galapagos Islands. What made it that much better, was the fresh, spicy chimichurri sauce that she would drizzle on top of her meat. Chimichurri is a healthy sauce that can accompany meat, potatoes, and grilled vegetables. It’s perfect in the spring or summer when fresh produce is abundant, and you are firing up the barbecue.

To make the chimichurris sauce, simply combine the following ingredients in a mason jar: 1/2 small red onion, 1 cup of flat-leaf parsley, and 4 cloves of garlic. Next, add 1Tbsp. each of salt, pepper, crushed red pepper flakes, and dried oregano. Pour in 1/2 cup red wine vinegar, put the lid on, and shake it all up. Last, take the lid off and pour in 1 cup off good olive oil. Stir or shake everything once more to combine.

Adjust the spices and herbs to your taste. You can add mint or cilantro (we omit it since we have some picky eaters in the house), as well as a little lemon zest. The sauce is perfect over meat, potatoes, and even grilled vegetables. It will up-level any mixed grill that you make and lasts up to 4 days at room temperature.

French Onion Soup Dip

We fell in love with this French Onion Soup Dip on a ski trip to Vermont. It makes the perfect apres ski snack or even an appetizer to enjoy by the fire on a cold night.

To get started, cut up 2 large Spanish onions in thin half-rounds. Melt 2 Tbsp. of butter in a pan, add the onions, and cook over low heat. Sprinkle with 1 tsp. of salt and pepper as well as 2 tsp. of thyme. Continue cooking until the onions begin to soften and get a golden color. At that point, add 1/4 cup Sherry wine and 1 tsp. of beef bouillon concentrate (or 1 cube) and stir. Turn up the heat to medium to cook off the wine. Lower again and finish cooking the onions until they are brown and caramelized. This step should take about 20 minutes.

Next in a large bowl combine 1 block of softened cream cheese, 1 cup sour cream, 1 cup shredded Gruyere cheese, and the onions. Pour this mixture into a small baking dish. Spread evenly and sprinkle some extra Gruyere on top.

Bake at 375 degrees on a baking sheet to catch any dip that may bubble over. Cook until the top is brown ~ 20 minutes. Serve with crositini bread. We promise you will be crushing on this gooey dip in no time!

Cranberry Fizz Sangria

We love serving a festive cocktail to guests around the holidays, and one of our faves is this fizzy concoction made with Pimm’s, a fruity, gin based liquor. Mixed with cranberry and topped with bubbly, this beverage instantly elevates any party, as well as your guests’ spirits! In a medium size pitcher, combine the following ingredients and chill:

1 cup cranberries

1 cup cranberry juice

1 1/2 cups Deep Eddie vodka

1/4 cup Cointreau

1/3 cup Pimm’s No. 1

1 cup of Prosecco (to top it off)

3 Rosemary sprigs

Pour into champagne flutes and garnish with cranberries and rosemary.

Thanksgiving Salad

For a healthy starter or side dish to your holiday feast, try this scrumptious Thanksgiving Salad, full of all the flavors of the fall season. It pairs perfectly with turkey and complements many of the traditional dishes we have all come to love.

First, start by making the dressing. In a mason jar, combine: 2 Tbsp of Dijon mustard, 2 Tbsp maple syrup, and 1/2 cup of apple cider vinegar. To that 1 tsp of salt, pepper, cinnamon, a dash of nutmeg, and thyme. Shake it all up to combine. Add 1 cup of olive oil and shake it up again. Set aside.

Next, roast some cubes of butternut squash in the oven, (We get these already prepared in the produce section, so we don’t have to wrestle with the actual gord.) Simply put them on a large baking sheet, drizzle with olive oil, and sprinkle with a tsp of salt and pepper. Bake at 375 degrees for about 20 minutes or until the edges start to brown up a little. Once those are done remove and set aside.

Using the same pan, make the cornbread croutons. While the squash is roasting, cut up cornbread or cornbread muffins into cubes. Lay them out on the baking sheet and once sprinkle with salt and pepper and a drizzle of olive oil. Roast these at 350 degrees for only about 10 minutes (the croutons can burn fast so keep a close eye on them!)

Now you are ready to assemble! Put 6 -8 cups of fresh spinach leaves in a large bowl. Place the butternut squash on top. Then sprinkle on 1/3 cup of pumpkin seeds or pepitas. Then add 1/2 cup of dried cranberries or cherries (Lauret prefers cherries because they are a little sweeter and less gritty). Then put the croutons on top. Last, break up half a log of honey goat cheese with a fork and top the salad with the crumbles. Pour over half of the dressing and reserve the other half to serve along side.

Grandma’s Stuffing

This is our family’s not-so-secret recipe for amazing stuffing. The ingredients are simple – just a few herbs and bread – but it all comes together in the most tasty stuffing that our crew has loved for 4 generations.

It all begins with 12 Kaiser rolls. We buy these a few days ahead to let them get a little stale so they aren’t too soft and just turn to mush. Tear each roll up into 3-4 pieces and put them all in a very large bowl. Cover the bread with warm water and let soak for 5 minutes. Squeeze each roll piece out and set the softened bread aside in a clean bowl.

Next, dice up 3 small or 2 large yellow onions. Saute those in 1 stick of butter over low heat in a large pot. Once they are soft and turning translucent, add 1/2 cup of chopped fresh parsley. HINT: We buy 2 bunches of fresh parsley ahead of time, pull the leaves off all of the stems, wash, and chop it in a food processor. You can keep the fresh parsley in a container in your fridge for up to 6 months to use in all of your cooking.

Mix the onions and parsley together and then take the pot off the heat. Add the roll pieces and then your seasoning: 2 Tbsp. each of Lawry’s seasoned salt, ground pepper, and garlic powder. Last add 2 eggs to bind it all together. Stir to combine all of the ingredients and flavors. Now you are ready to stuff your turkey (this works equally well in chicken!) Happy Thanksgiving from our family to yours!

Beach Bucket Cocktails

When you are having a barbecue, seafood boil, or entertaining a crowd this summer, a fun drink and activity for everyone is making these colorful beach bucket cocktails. There is no real recipe for them, you just set-up a bar of fun mixers and add-ins. Everyone makes their own which can range from a rum punch to an electric lemonade. Here is what to include to make sure yours is shore to please:

Supplies: Small beach buckets (we found ours at Party City, and Tropical Umbrella Straws (at Amazon), and lots of ice

Juices: Lemonade, Orange Juice, Cranberry Juice, and Pineapple Juice

Liquours: Svedka Pineapple Mango Vodka, Malibu Rum, Smirnoff Blue Raspberry Lemonade, Truly Tropical-flavored Seltzers (these are just suggestions…get whatever strikes your fancy, just make sure you have some variety)

Frozen Fruit: Strawberries, Pineapple, and Mango

Add-ins: Blue gummy sharks, Swedish fish, maraschino cherries, sour watermelons, gummy lobsters (from Trader Joe’s)

These can be made kid friendly by swapping out the liquor for soda and flavored seltzers. Fanta, Fresca, Sprite, and Polar Seltzers would all work really well!

Sweet Corn Elote Dip

This dip was one of our favorite snacks to bring to the beach or sit out on the front porch munching on when we were in Rosemary Beach, Florida. We would pick up a similar dip at the local gourmet store, Cowgirl’s Feed and Supply, and scoop it up with crunch corn chips. We wanted to replicate it at home, and although it isn’t exact, we think it is pretty darn close to the original (at least enough to keep us satisfied until next summer!)

Start by removing the kernels of corn off of 4 ears of fresh corn. Do this by first cutting off one end of the ear and standing the corn on that end as a stable base. Run a sharp knife down the sides of the corn and rotate until all of the corn is off. Set aside.

Next chop up 1/2 of a red onion or 1 small red onion, depending on the size. You ultimately want about 3/4 cup of finely diced onion. Then finely dice a jalapeño, with the seeds removed. Last, peel 2 large cloves of garlic.

Once your veggies are prepped, pour 2 Tbsp. of olive oil into a large pan. Add all of the diced vegetables and then grate the garlic cloves over the top. Stir to combine. Add 2 tsp. each of salt and pepper. Cook until the onion softens, about 5-8 minutes. Remove from the heat and let cool for 20 minutes.

In a large bowl combine 1 5.3 oz container of plain Greek yogurt (we like Fage) with 1 cup of Hellman’s mayonnaise. Add 3 Tbsp. Everything But The Elote Seasoning from Trader Joe’s. Then add all of the cooled veggies. Stir to combine. Last add 10 ozs. of shredded yellow cheddar cheese. and 2 Tbsp. of fresh chopped cilantro. Mix one last time.

Garnish with a lime wedge or cilantro leaves and serve with corn chips for scooping.

Hanegan’s Potato Salad

This is a classic summer side dish that we love to make when we are grilling at home, but also to bring to a barbecue or make with burgers ‘down the shore. It is super simple to make, and starts by cutting 8 large peeled red potatoes in quarters and boiling them until they are fork tender. Once soft, drain in the sink and cool.

Next, hard boil 6 eggs and peel. While the eggs are cooking, finely dice half a large white onion (or 1 small). Then dice 20 baby sweet gherkin pickles. Last dice the eggs into large chunks. Set aside.

Now you are ready to assemble. In a large bowl, add everything you have just cut up to the potatoes. Then make the dressing by combining 2 1/2 cups of mayonnaise, 1/2 cup of the pickle juice, 2 Tbsp. salt, 1 Tbsp. pepper, and 1 tsp. of dry mustard. Pour the dressing over everything in the bowl and mix until well combined.

This recipe is from one of our favorite and oldest friends from our college days at Villanova University, Kevin Hanegan. He is a fun, caring, and kind-hearted soul, and we have tons of fun memories that include him, as well as his famous potato salad!

Cowboy Caviar

Lauret loves all things Mexican. One of her favorite foods to make, both because it combines all of her favorite flavors, but also because it is so healthy, is Cowboy Caviar. This colorful, bean and vegetable salad is fresh and pairs well with tortilla chips, as well as alongside chicken, shrimp, salmon, or even steak. It keeps well so make a large batch to keep in the fridge all week long that you can keep on going back to.

For the salad, in a large bowl combine the following ingredients:

• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 cup cherry tomatoes, cut in quarters
• 1/2 red onion, chopped into small cubes
• 1/2 red pepper, chopped into small cubes
• 1 jalepeno, seeded and chopped finely
• 1 handful of cilantro leaves, chopped (optional)

Next prepare the dressing. In a mason jar or measuring cup combine the following:

• 2 Tbsp. of honey
• Zest of 1 lime
• Juice of the lime
• 2 Tbsp. red wine vinegar
• 2 tsp. salt
• 1 tsp. red pepper
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 cup olive oil

Stir or shake the dressing and pour over the top of the salad. Stir everything to blend the flavors. Delicioso!

Andiamo Salad

To begin, put prewashed spinach leaves in a bowl – for a large salad use about 6 cups. To the spinach add a generous handful of washed basil – about 10 -15 leaves. Do not wash the basil; just leave the leaves whole and toss with the spinach. Set aside.

Next, chop about 1/3 of a large red onion (or 1/2 of a small) into half-moon slivers. Then chop a pint of cherry tomatoes in half. Add these to the greens already in the bowl.

Now you are ready for the fun stuff that makes this salad really unique! First, toast 3 Tbsp. of pine nuts in a dry pan for about 5 minutes moving constantly to make sure that they don’t burn. Add these to the salad for some crunch.

Then, add 1/2 cup of yellow raisins that have been soaked in water for 2 hours. Don’t stress if you can’t soak them for long – the water just plumps them up and makes them a little juicier. Drain them and add to the top of the salad for sweetness.

Last, sprinkle crumbled blue cheese to the top of the salad for some smokey creaminess. We use about 1/2 a cup, but add as much or as little as you like (and if you don’t like blue cheese, simply goat or feta are good substitutes. Now the salad is complete and can be tossed to combine.

For the dressing, in a mason jar put 2 Tbsp of Dijon mustard. Add 1 1/2 tsp. of salt, 1 tsp. pepper, and 1 tsp. dried oregano. Next add 1 Tbsp. of honey and 1/3 cup of champagne vinegar. Stir to combine. To complete the dressing, add 3/4 cup of olive oil. Shake everything together in the mason jar to emulsify so you have a smooth, silky vinaigrette. Pour over the top of the salad to coat.

This is Lauret’s favorite salad and is inspired by one of her favorite restaurants in Ponte Vedra Beach, Florida. She often adds grilled chicken or shrimp to the top to make it a complete meal. This salad is a guilt free indulgence. Mangia bene!

Lemon Prosecco Float

In a tall wine glass place a large scoop of vanilla ice cream. Add approximately 1/2 cup of cold Limoncello to the glass. (We like to keep a bottle of Limoncello in the freezer as a refreshing cordial in the warmer months.) Top the glass off with Prosecco until it reaches the top – LaMarca is our favorite brand. A foamy froth should form, much like in a root beer float.

For Easter, garnish with a yellow Peep by cutting the Peep halfway down the center and perching on the rim. If you are making the float as a summer cocktail, simply garnish with a sugared lemon round. This drink is great to drink to cool down in the afternoon, or can even be made as a dessert beverage.

Cinnamon Carrot Bread

First, shred 2 cups of carrots in a food processor using the grater attachment. Set those aside. Next, in a large bowl, beat together 4 eggs with 2 cups of sugar. In another bowl, combine together the following dry ingredients: 3 cups of flour, 2 teaspoons baking powder, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon cinnamon.

Now you are ready to prepare the batter. To the egg and sugar mixture, add 1 1/4 cups vegetable oil and continue mixing alternating with the dry ingredients and carrots until well a smooth, rich batter forms.

Grease 2 loaf pans with butter. Pour the batter into each pan and bake on the middle rack in the oven at 350 degrees for 1 hour. Test with a toothpick in the center to make sure it is cooked all the way through, starting around 45 minutes.

Let cool and slice it up for your little bunnies to enjoy!

Sunny Snowball Martini

We created this cocktail as an homage to blizzard conditions and those precious few hours of sunlight during a visit to Iceland. It is bright and fun, and immediately transports you to a vacation.

Begin by putting 6-8 ice cubes in a cocktail shaker. Add 2 shots of Malibu Rum, 2 shots of Tito’s vodka, 2 Tablespoons of cream of coconut, 1/4 cup of pineapple juice, and last 1/4 cup of half-and-half. Shake it all up to chill.

Dip the rim of your glass in some of the coconut cream (you likely will need to put the cream in a bowl). Then dip the glass into a dish of coconut flakes. Once you garnished your glass, simply pour in your martini and enjoy!

Cranberry Orange Crumbcake

This is a Christmasy crumbcake inspired by our holiday trip to Kennebunkport, Maine. We had a version of it at brunch with Santa and Mrs. Claus at The Nonantum Resort, and Lauret had the idea of elevating it with orange zest and lots of soft crumbs. This cake comes together in 3 parts so requires a little patience to make but is sooo worth it and makes a really big pan so you can pick on it with friends and family for several days.

Part 1: Begin by making the cranberry-orange syrup that gets nestled between the cake and the crumbs. Start by zesting a large orange with a microplane (we like the rasp grater from Williams-Sonoma) and set aside. Then, cut the orange in half and juice it. Set that aside as well. Next, wash a bag of cranberries in a colander, sifting through them to discard any that feel soft or mushy. Empty the cranberries into a small pot and add 1 cup of sugar and the freshly squeezed orange juice. Turn up the heat to medium and cook for about 5-7 minutes until the berries are soft and begin to burst. Gently pop any berries that have not burst with the back of your spoon by pressing them along the side of the pot to release all the goodness inside. Once thick syrup has formed turn off the heat and let the berry mixture cool slightly. The final step for the syrup is to push it through a fine mesh strainer over a bowl so that you just have the juice and none of the skins from the berries. You can let this sit and drain over the bowl while you work on the rest of the cake but eventually discard the part with the skins and set aside the syrup for later.

Part 2: Now you want to make the crumb topping (which let’s face it, is really the best part). Begin by melting 2 and a half sticks of unsalted butter. In a large bowl, add 1/2 cup of regular sugar and 1 and 1/2 cups of packed brown sugar. Next add 1 tablespoon of cinnamon, 1 teaspoon of cardamon, and 1/2 teaspoon of salt. Stir to combine the butter, sugars, and spices. Last add 4 cups of cake flour, one cup at a time, stirring to combine the flour. It will get very thick as you add the flour and eventually turn into a crumbly, doughy mass. Set aside for later.

Part 3: Begin by pre-heating the oven to 350 degrees. To make the cake, combine 2 cups of regular flour, with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt in a medium bowl. Stir to combine and set aside. Then in another bowl, combine 1 cup of sugar with 1 stick of unsalted butter and the orange zest from Part 1. Combine with an electric mixer. Add 3 large eggs and 1 teaspoon of vanilla. Combine again with the mixer. Last add in 1 cup of sour cream and combine once more. Then gently pour in half of the dry ingredients and mix on low speed, and then the other half and mix again until a beautiful golden batter forms.

Now you are ready to assemble. Pour the batter into a buttered 9×13 baking pan. It will only come a short way up the sides. Don’t worry…this cake is all about the crumbs! Next, take the drained cranberry orange syrup and drizzle it with a spoon all over the top of the batter. Now it’s time for the crumb mixture. With clean hands grab a clump of the crumb dough. It should feel almost like play-doh. We love big crumbs, so form it into a ball first and then “pinch” 1/2 inch chunks that you gently place all over the top of the cake. You likely will need to do this process 2-3 times to use up all of the crumb topping and there will happily be a lot of them. Bake it in the over for 38 minutes or until a toothpick inserted in the center comes out clean. Let it cool on the counter (and try to resist cutting into it!) for a half-hour. Last, make it snow on top by sprinkling over about 3 Tbsp. of powdered sugar. Indulge and enjoy for breakfast, brunch, or with a warm drink all holiday season long.

Western Eggs Benedict

Eggs Benedict is Lauret’s favorite breakfast of all time. She created this version of it to honor Colorado, and all of the amazing flavors of The West.

Start by making the cheese sauce. First, finely dice half of a red bell pepper, half a yellow onion, and 2 green onions. Melt 2 Tbsp. of butter in a small pot and add the pepper and yellow onion only, setting aside the green onions for later.

Sprinkle the vegetables in the pot with with a 1/2 tsp. salt and pepper and cook for about 8 minutes until they are soft and the onion is translucent. Remove them from the pot and set aside. Next, melt 3 Tbsp. of butter in the same pot over medium low heat being careful not to burn it. Sprinkle 2 Tbsp. of flour in the butter and cook together for 2 minutes to eliminate the raw flour flavor. Next, add 2 cups of milk stirring constantly. Raise the heat to medium and continue stirring until the sauce thickens. Add 1 1/2 cups of shredded cheddar cheese to the thickened milk mixture. Stir until the cheese melts and stir in the cooked yellow onion and bell pepper. Remove from the heat, cover, and set aside.

In the meantime, cook 2 hash brown patties (we swear by Trader Joe’s) in an air fryer. Cook times vary by model but we cook ours for 6 minutes at 375 degrees. When they are done, leave them in the air fryer drawer to stay warm until ready to use.

Next, cut a ham steak in quarters. Cook these in a pan on both sides in about 1 Tbsp. of butter. They should brown up a little on each side. Set these aside too.

Last, poach 2 eggs. Lauret does this by bringing water to a gentle boil in a small pot and adding about 1 Tbsp. of white vinegar. Once the water is boiled, swirl it to create a whirlpool with the handle of a spoon. Quickly crack an egg into the water. The swirling of the water and the vinegar should help keep the egg together. Quickly crack another egg in the water and cook both for about 2 minutes. Gently remove with a slotted spoon grabbing only the semi-firm egg part and ignoring any “wisps” of egg in the pot.

As soon as your eggs are done, you want to assemble the dish. First, place the 2 hashbrown patties down in the middle of the plate. Top them each with a piece of the ham. Next, carefully layer an egg on each stack. Last, pour over a generous amount of the cheese sauce.

Sprinkle the green onions that you chopped in the first step over the top. Serve with sliced avocado on the side.

Rocky Mountain Ragu

This recipe is reminiscent of a pasta we enjoyed while on our ski trip to Colorado in a little restaurant in Frisco. We loved how they substituted bison for beef and wanted to create our own version that you can do with your meat of choice, while adding some creaminess to the dish to make it even more luxurious.

To begin, roughly chop a large white onion, 2 cloves of garlic, 3 stalks of celery, and 2 carrots peeled (or about 20 baby carrots). In a large saute pan, drizzle about 2 Tbsp. of olive oil and add the vegetables. Sprinkle with a teaspoon each of salt and pepper and soften over medium hear stirring frequently until the onion is translucent and the vegetables have softened; about 12 minutes.

Once the vegetables are cooked, add 2 lbs. of ground bison (you can substitute ground beef if you prefer). Sprinkle on 1 teaspoon of oregano and brown the beef. Once the beef is mostly cooked through, pour 2 cups of good red wine into the pan. Turn the heat up to medium high for 2 minutes to cook off the alcohol and simmer for a few minutes. Last, add your favorite jarred tomato sauce (we love Rao’s Marinara) and 1 cup of frozen peas. Stir once more to combine and cook for 5 minutes over a medium-low heat.

Turn off the heat on the stove and transfer the sauce to a food processor. Pulse about 8 times for 3 seconds each or until the sauce is smooth and no longer chunky. Transfer the sauce back to the pan and fold in a container of mascarpone cheese.

Meanwhile, cook a box of short pasta (we like rotini) in boiling water with a generous handful of salt. Once the pasta is al dente, or cooked but still has a slight bite to it, strain it and pour it into a large serving bowl. Top the pasta with a generous amount of sauce and save the rest (you should end up with about 4-5 cups of extra sauce that you can freeze to use at a later date).

Sprinkle the top of the pasta with grated parmesan cheese and basil leaves.

Warm Prosecco and Parmesan Crab Dip

This recipe is a creation from Lauret’s kitchen that she made up for a quick party appetizer. It uses fresh crabmeat, but combines it with Prosecco and parmesan for a fun Italian twist.

Begin by mincing 3 cloves of garlic and finely chopping 7 chives. Next zest a lemon to yield about 2 Tbsp. of zest.

Empty a full container of mascarpone cheese that has been softened (leave out of the refrigerator on the counter for 1 hour prior to using) into a bowl. Add 1 cup of mayonnaise. Juice half of the lemon that you previously zested into the bowl and then add 3 Tbsps. of Prosecco. Next, add the chopped garlic, chives, and lemon zest. Finally add 1 tsp. of salt and black pepper, as well as half a container of shredded parmesan (about 1/2 of a cup). Stir all these ingredients to combine.

Drain and add to the mixture 1 whole container of jumbo lump crab meat. Stir again and finally add 1/2 cup of seasoned panko bread crumbs. Mix it all together and then pour and spread in a small casserole dish. Sprinkle the top with some more panko and drizzle with olive oil – this will form a brown crust when it bakes.

Bake in the oven at 350 degress for 35 minutes, or until the top is brown and the dip is bubbly. Serve warm with crostini or crackers.

Note this dip can also be used to make the most delectable stuffed mushrooms! Clean and bake off the mushrooms and drain them on a paper towel before adding the dip as a filling. This will prevent them from becoming too watery. Top the mushrooms with panko and bake them again, this time for 20 minutes.

Garlic and Herb Butter Board

Start out your buttery extravaganza by first buying high quality butter. We like to use Kerrygold Irish Butter, but Land O’Lakes is delicious too. Soften your butter by leaving it out on the counter for 4 hour . There is no exact amount but we used about 12 ozs. of butter (3 sticks) for this 14-inch diameter board.

Spread the butter on the board using the back of a spoon. We use the large soup spoon that is part of our silverware set, as it is the perfect size and is easy to work with. Make each butter deposit in a circular pattern going around the edge of the board first and then filling in the middle. It should look almost like a bright yellow flower when you are done!

Now is the fun part. Sprinkle the butter with your favorite toppings. This is where you can be creative, but this particular board uses, 1 teaspoon of Maldon sea salt (only a little sprinkling because we used salted butter), red pepper flakes, thyme, chopped parsely, and lemon zest. You can use as much or as little of these items as you like, but you will probably want to have at least 1 Tablespoon on hand.

Next add roasted garlic. Prepare this ahead of time by slicing the top off of 2 garlic bulbs, drizzling them with some olive oil in a baking dish, and baking it at 375 degrees for about 25 minutes. When they are done let them cool and then squeeze the cloves out of the heads and set aside to place on top of the butter.

Last finish with a sprinkle of edible flowers. You can Google these, but we like the jar from Clevr.

Serve with cut up slices of baguette, Ciabatta, and Foccacia bread for dipping.

Casper Creamsicle Smoothie

Lauret’s 3 kids are always asking her to make milkshakes or smoothies. Here is a version that she made up for Halloween that brings back the retro flavors of a childhood favorite – the Orange Julius!

Fill a blender with 10 ice cubes. Next, pour 1 1/2 cups of orange juice over the ice. To that, add 2 Tbsp. of sweetened condensed milk and 1/2 cup of regular milk. Add in 1 tsp. of good vanilla extract (we like Nielsen-Massey). Optional: you can add 2 drops of orange food coloring to deepen the orange color of the drink. Blend it all up until smooth and pour into glasses.

Next, make the white topping by adding 6 ice cubes to the empty blender. Add 1/2 cup of milk and 1/2 teaspoon of vanilla extract. Blend it all together until smooth again. Spoon the topping onto the orange creamsicle mixture to form the shape of a ghost. Last add 2 chocolate chips as eyes on top of the white mixture to finish your ghost. This is a creamy, creepy drink that your little ghouls will freak out over!

Chai Tea-ni

Lauret’s guilty pleasure is a chai latte that she has almost every morning. She loves the sweet, spicy flavor that not only wakes her up, but starts her day off in a comforting way. Here she makes a cocktail version of her “bad habit.”

Begin by filling up a cocktail shaker with 6-7 cubes of ice. Add 1 cup of Tazo tea chai concentrate, 1/2 cup of half-and-half, 1 shot of cinnamon simple syrup, and 1 shot of Stoli Vanilla Vodka. Put the top on and shake vigorously for 20 seconds. Pour into a martini glass rimmed with cinnamon sugar or simply sprinkle the top with cinnamon. It’s the cocktail version of Lauret’s favorite guilty pleasure!

Autumn Abundance Cheese and Charcuterie Board

Apple Cider Martini

Begin by making the simple syrup. In a small pot combine 1 cup of sugar, 1 cup of water, and 3 cinnamon sticks. Bring to a boil. Stir to make sure all of the sugar is dissolved and take off the heat. Let the syrup cool and transfer to a container to use throughout the fall season!

Next, add 8 ice cubes to a cocktail shaker. Pour ~2 cups of apple cider into the shaker, followed by 6 “glugs” of premium vodka (we prefer Grey Goose), 1/2 cup of Midnight Moon Apple Pie Moonshine, and 1/4 cup of the cinnamon simple syrup.

Shake the cocktail vigorously to mix and make sure the drink is very cold. Pour into a martini glass and garnish with a cinnamon stick and an apple ring.

Crockpot Cider and Sage Pork Tenderloin with Root Vegetables

Jen loves a quick meal that she comes together easily and is ready at the end of her work day to keep everyone fed between field hockey practice, dance lessons, and school board meetings. This is a go-to that combines the best flavors of the fall for a seasonal supper.

Begin by rubbing two 1-1.5lb pork tenderloins generously with Emeril’s Essence. Add 4 Tbsp. of olive oil to a large pan and sear the meat on all sides on a stove set to high. This will create a crust that will lock in the juices from the pork while it cooks more later.

Meanwhile, cut up a variety of root vegetables. Use about 1 cup each of carrots, purple and white baby potatoes, turnips, parsnips, and white onion, along with 3 cloves of chopped garlic. You can add your own flair here and even use sweet potatoes and celery root – whatever your family will like most! Toss all of the vegetables in the crockpot with 2 Tbsp. of olive oil, and 2 tsp. of salt and pepper. Next sliver 12 sage leaves and sprinkle them over the vegetables.

Nestle the meat on top of everything in the crockpot. Add 2 cups of chicken stock, 1 cup of apple cider, and 2 Tbsp. of apple cider vinegar to add moisture and help everything soften. Cut up 2 large Macintosh apples and place them on top of and around the meat.

Last you want to make a glaze. Measure 8 Tbsp. of smooth apple sauce, 4 Tbsp. of brown sugar, and 2 Tbsp. apple cider vinegar in a bowl. Mix it and pour half of it on the pork.

Put the lid on the crockpot and set it to high for 6 hours (or low for 8 hours). Halfway though, flip the tenderloins and pour the rest of the glaze over them. Remove the meat and slice on the diagonal on a serving platter. Surround the meat on the platter with the vegetables from the crockpot. Serve alongside some applesauce, mashed potatoes (if you didn’t add potatoes already) or with rustic bread and some cinnamon butter. This is a one pot meal your family will really FALL for!

Macaroni and Cheese Bar

For a fun meal that is great for feeding a crowd, consider making a man and cheese bar. While our kids love a good box of Kraft Mac and Cheese, this is an interactive presentation of a classic meal sure to please picky eaters. 

Start out by boiling some water and cooking 2 boxes of elbow macaroni (for 10-15 people).  Once it is cooked al dente, in about 15 minutes, drain it and put it in a bgi bowl with a little butter stirred in.

While the pasta is cooking, work on your toppings and put them in small bowls: lobster meat, broccoli, mushrooms, truffle oil, bacon, diced ham, pancetta, sausage crumbles, tomatoes, pulled pork…anything you think would make an awesome flavor combination. As much as possible, buy these items pre-sliced or cut up save time. Next crumble up some Ritz crackers (leave them in the sleeve and mash them in your hands, then open the sleeve and pour) and set those in a bowl as well. Last, put various cheeses into bowls. We love to use shredded cheddar, mozzarella, gouda, Swiss, and parmesan.

Next, cube 2 sticks of butter.   Also set out 2 cups of heavy cream in a pitcher to help make the base of the sauce.

Now you are ready to assemble your mac and cheese bar.  Put all of the ingredients out in a row, starting with mini loaf tins or ramekins, the macaroni, then heavy cream and butter, the shredded cheeses, then the toppings.  You can set this up on a kitchen countertop/island or even a table.

Each guest should fill their tin halfway full of macaroni.  Mix in some heavy cream, butter, and cheese(s) of their choice. Then it is time to top the mac and cheese.  Guests freestyle this, picking their favorites amongst all the yummy selections. Last, finish off with crumbled butter crackers and a pat of butter for a crunchy, golden topping.  Pop it in the oven for about 20 minutes at 350 degrees.  Enjoy!

Apple Cider Sangria

In a large pitcher combine 3 cups of apple cider with half a bottle of sparkling white wine. Add in 1 cup of apple pie moonshine and 1/2 cup of vanilla brandy. Finally stir in 1/2 cup of simple cinnamon syrup (see recipe for this below in the Apple Cider Martini).

Cut up a red apple and orange into slivers. Add these into the sangria along with 4-5 cinnamon sticks and a 2 handfuls of cranberries (if available in your supermarket). Mix it all up and serve alongside a cheeseboard or your favorite appetizer for a fall gathering or Thanksgiving!

Red, White, and Blue Martini

Here is a bright, fruity cocktail that we came up with in honor of our many trips to Washington DC (Jen and Lauret’s brother and parents live there). It’s great when you want a special drink in the summer and is perfect for patriotic celebrations.

Start by putting 8 cubes of ice into a cocktail shaker. Add in 1 cup of cherry juice (we get ours from Wegmans), 1/2 cup of white cranberry juice, and 2 shots of blueberry vodka. Then add in half a shot of simple syrup (1 cup sugar and 1 cup of water brought to a boil and then cooled). Shake it all up to get very cold.

Rim a martini glass by running a lemon wedge around the edge and dipping it in fine white sugar in a dish. Put 5-7 blueberries in the glass.

Last, pour the drink mixture out of the shaker over the blueberries leaving a little room at the top. Finish of the martini with a splash of bubbly. We like to top ours with Veuve Clicquot to make it extra fancy!

Virginia Ham and Cheese Biscuits

To get started with these buttery biscuits, start with just that – 2 sticks of softened salted butter. To the butter add 2 Tbsp. maple syrup and 2 Tbsp. of brown sugar. Stir to combine and put into a ramekin for later (you will have 2 dishes of butter). You can chill these if you are making it ahead of time, which we recommend!

Next, make your biscuits. Begin with 4 cups of flour. To the flower add, 2 Tbsp. of baking soda, 2 Tbsp. of sugar, and 1/2 tsp. kosher salt. Stir to combine. Next, cut up 2 and a half sticks (1 and 1/2 cups) of cold, salted butter into cubes. Using a pastry cutter, cut the cold butter into the dry ingredients. Now you are ready for the wet ingredients…crack one egg into a bowl. To the egg add 1 cup of buttermilk and 1/2 a cup of heavy cream. Whisk to combine. Pour the wet ingredients into the bowl with the buttery flour mixture and stir until incorporated and crumbles form. Add in 2 cups of shredded cheddar cheese (we love Sargento) and combine with your hands again. Dump the crumbly mixture onto a clean-lightly floured surface and work with your hands. Gently combine all the ingredients and flatten. Fold the dough in half, flatten again, and then fold again. Repeat 3 times. This process of folding and rolling helps to form the flakey layers when the biscuits bake. Last, form into a round oval and wrap with plastic wrap. Store in the refrigerator for at least an hour to chill. I prefer to do all of this the night before and take the dough out in the morning.

Take the dough out and let it rest for 15 minutes. Roll it out into 1 inch thickness on a floured counter. Cut it with a large cookie cutter. DO NOT twist the cookie cutter so that you don’t “seal” the edges of the biscuits. Put them on a parchment paper-lined baking sheet and brush the tops with buttermilk (about 1/4 cup total for all biscuits). Bake for 12 minutes at 375 degrees or until the tops are just golden. You should have about 16 biscuits.

While the biscuits bake, cook up 4 eggs in a skillet. I do mine in a couple of tablespoons of butter, sprinkle with salt and pepper, and put a cover on to steam the yolk just slightly on top. This step just takes 5 minutes.

Now you are ready to make your assembly area. Take out the maple brown sugar butter you made previously and bring to room temperature (zap in the microwave for 20 seconds if needed). Pull the biscuits out of the oven and let them cool. Brink your eggs over and grab some slices of good cheddar cheese. Last, slice up some Virginia Ham. (When I am making these, we usually have a spiral-sliced ham for dinner the night before and I use the left-overs.)

Cut the biscuit in half. Layer on the ham, top with an egg, and then a slice of cheese. Slather the sweet maple, brown-sugar butter on the other half of the biscuit and close up your sandwich. The butter should ooze out. Seve with extra butter on the side. Your mouth will love you for it!

P.S. You can make a lunch-time version of these biscuits by omitting the egg, and just using ham and cheddar on the biscuit with some horseradish mustard and /or apple chutney (Stonewall Kitchen makes a yummy version of both of these).

Spiked Southern Sweet Tea

Make a lemon simply syrup by combining 2 cups of water and 2 cups of sugar in a pot on a stove. Add 8 lemon wedges and bring it all up to a boul. Stir until the sugar dissolves. Let it cool.

Meanwhile, boil 4 cups of water separately. Put 12 black tea bags (we like Lipton) in a bowl with the strings hanging over the edge. Gently pour the hot water over the tea bags and let it steep. After 5 minutes discard the tea bags.

Pour the tea into a glass pitcher. Add 2 cups of water, 1 cup of vodka, and 2 cups of the lemon simple syrup. Last add a pinch of baking soda. The baking soda will cut a little of the bitterness from the tea and help keep it tasting fresh. Stir it all up and chill for at least 2 hours.

When you are ready to serve, add a bunch of ice cubes to a tall glass. Pour the tea over the top and garnish with a lemon wedge or sugared lemon round (we are obsessed with these from Trader Joes).

Pineapple Margarita with Tajin Rim

In a cocktail shaker add: 8 large ice cubes, 1 cup of pineapple juice, 1/2 cup Ripe Bar Margarita cold-pressed juice, 2 shots of Casamigos tequila, and 1/2 shot of Cointreau. Shake vigorously for 15 seconds. Cut a lime into quarters and make a slit in one of them. Run the lime quarter around the rim of your cocktail glass. Spread Tajin seasoning in a dish. Flip your cocktail glass upside down and dip it in the Tajin (the lime juice should make it stick to the rim). Then give your cocktail one last shake and pour into you glass. Yields 2 cocktails. Cheers!

San Diego Salad

Pour 4 cups of unsalted cashew nuts on a foil-lined baking sheet in an even layer. Drizzle the nuts with agave syrup – about 2 Tbsp. Sprinkle the nuts with 2 tsp. cumin, 2tsp. cayenne pepper, 2 tsp. turmeric, and 1 Tbsp. of salt. Toss the nuts to coat with your hands and spread out again. Bake at 350 degrees for 15 minutes. Remove from the oven and transfer to a container to cool.

Meanwhile, make the dressing. In a cruet or mason jar combine the juice of 2 limes, 1/4 cup of papaya juice, 1 tsp. salt, 2 tsp cayenne pepper (adjust according to how spicy you like), and 1 tsp. turmeric. Add 1/4 cup of vegetable oil. Put the top on and shake well to combine all of the ingredients.

Next, put about 3 cups of pre-washed, chopped kale leaves in a large bowl. To the kale add 1 1/2 cups cooked farro (prepare according to the package instructions), 2 cubed orange papayas, and 2 cubed avocados. Finally, top with about 1 cup of the cooked cashews. Gently toss to combine. Pour about half of the salad dressing on top and toss once more to coat everything evenly.

Serve up in bowls topped with sliced grilled chicken or cooked shrimp. Drizzle with extra dressing.

Coconut Chia Pudding with Mango Drizzle

This pudding was our favorite breakfast on our trip to California. We had it in LA and all the way down the coast to San Diego. In this version, we amp it up with coconut flavor and a mango drizzle for a tropical flair, but you can make it your own with whatever fruit and add-ins you like.

Begin with 1 1/2 cups of coconut milk in a large bowl. To the milk add 6 Tablespoons of chia seeds and 1 teaspoon of good vanilla extract. Whisk thoroughly and refrigerate overnight or up to 5 hours. Remove the pudding from the fridge. Add 1 tablespoon of Cream of Coconut (we always have CoCo Real in the house as it’s an amazing syrup on banana pancakes and an essential ingredient in Lauret’s famous Piña Coladas) to sweeten the pudding and stir to blend. Spoon the pudding into 2 parfait glasses. Top the pudding with unsweetened coconut chips, small diced fresh mango chunks, and mango drizzle. Garnish with a purple orchid for added color. Yields 2 puddings.

For the mango drizzle, put 1 cup of fresh diced mango in a pot with 2 teaspoons of agave syrup. Move the pot to the stove and cook over medium heat until the mango softens. Let cool for 5 minutes. Pour the mixture into a blender and add 1/2 cup of water. Blend for 60 seconds or until smooth. Pour into a container to save as a drizzle for the pudding, ice cream, or even morning oatmeal.