Toasted King Cake Bread Pudding w/ Pecan Crumble


Pin the photo above to save the recipe for later! You can find the full written recipe and instructions at the very bottom of this post, and a step by step photo instructional below.


Our windows are open and the breeze is coming in full strength and the sun is shining and we are truly ready as all get out (do people still use that phrase) to have an amazing Mardi Gras weekend / Fat Tuesday. Since legit Mardi Gras celebration begins two weeks or so before Mardi Gras day, we've had to develop a remarkably scientific system for conquering it all.

Our tried and true method for surviving the holiday - and not being that one boo laying on top of a car on Royal St. begging for her bffl Rachel to procure french fries from thin air - is to pick three days during the whole two week stretch to really go for it. Like, full costume, rhinestone flask of brandy taped to your hip, tiara tightly placed in your hair going for it. The rest of the days, feel free to put on some glitter and your favorite heels, but maybe try and be home before midnight and only have two drinks max. Are we experts or what? Legitimate question because sometimes we still end up being that girl begging for french fries.

In between brushing glitter onto our faces and attempting to fit into tights that are far too tight for our winter bods, we made a king cake bread pudding! It's a toasted king cake bread pudding, actually, with a brown sugar pecan crumble - a little nod towards another New Orleans favorite, pralines.

The toasting process gives this sweet thing a little burnt sugar flavor and keep the edges real crispy when it's being baked into the custard. And one other secret to this recipe: a little creme de cacao for a little added kick of alcohol and sweetness. It's pretty much the ideal way to use all of the day-old king cake laying around, and maybe our new favorite Mardi Gras season breakfast. Pro-tip for enjoying for breakfast: warm it in the oven for ten minutes and top with bacon and a drizzle of maple syrup. Enjoy with a cup of coffee with just a touch of cream. Also, be near a bed because you're going to have a horrific sugar crash and need a nap like immediately after. 


First, we're cutting our cake into traditional "pizza shaped" slices and removing the icing tops from the top layer of half of the pieces to set aside and garnish our bread pudding with later. Cut the rest of our little king cake cuties into big chunks.

Line a large baking pan (with a lip to prevent melted icing spilling over into your oven) with parchment paper and place the chunks into the pan. Toast in the oven for ten minutes, until golden brown but not burnt. Keep a close eye on these guys as they burn quick!

Next, we're whisking our wet ingredients up in a big bowl and soaking our toasted king cake chunks in it. Mix it up and fold it around to evenly coat the pieces, and soak for about 30 minutes.

Now we're going to put the oven at 350. Place a casserole dish or 9x13" baking pan on top of a baking sheet and pour your bread pudding into the dish. Depending on the size of the dish, you may want to leave a little bit of the liquid out to prevent spilling. Bake for 45 minutes, or until the custard part of the pudding is set but still quite jiggly. Remove  from the oven and enjoy warm!



Toasted King Cake Bread Pudding with Pecan Crumble

takes: about 1 hour // serves: 10 - 12

  • 1 medium traditional king cake
  • 3 cups evaporated milk
  • 1 cup white sugar
  • 4 eggs, beaten
  • 2 sticks butter, melted
  • 1/2 cup Creme de Cacao
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

for the pecan topping

  • 3/4 cup pecan, roughly chopped
  • 1/4 stick butter
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  1. Preheat your oven to 425 degrees and line a large baking sheet with a lip with parchment paper.
  2. Slice the king cake like a cake and take the top icing layer off of half the king cake and set aside - these top layers will be placed across the bread pudding to add some color. The rest of the king cake gets cut into large chunks and placed onto the prepared baking sheet. Toast in the oven for about ten minutes, until the tops are crispy but not super hard, and the melted sugar is slightly golden but not black. Error on the side of under-doing this step, because if you overdo it you're gonna have a load of hard bread and burnt sugar and that's not fun. Remove from the oven and set aside.
  3. While the king cake is toasting, combine the milk, sugar, eggs, butter, creme de cacao, cinnamon, and nutmeg in a large mixing bowl (big enough to fit all of these ingredients + the chunks of king cake). Whisk together the liquid ingredients and place the chunks of king cake into the bowl to soak. Gently press the chunks down into the liquid and stir a bit to evenly coat all the pieces. Let sit for thirty minutes, stirring occasionally to ensure everything is being soaked evenly.
  4. Set the oven to 350 degrees.
  5. While the cake is soaking, prepare the topping by combing all the ingredients in a saucepan over medium heat, stirring often. Once the butter is melted, lower the heat to low and cook for another ten minutes, stirring occasionally. Remove from heat after ten minutes and set aside.
  6. Once the cake has soaked long enough, transfer the cake and liquid to a 9x13 baking pan or other appropriately sized casserole dish. Place the dish onto a baking sheet to prevent spilling before placing in the oven. Sprinkle the crumble on top along with the slices of king cake topping that you reserved, and bake for 35 to 45 minutes, or until the custard is set.

Beet Tapenade + Za'atar Pita Chips


Hi! Mardi Gras is a thing that is very much so happening in New Orleans right now. In case the floats and parades weren't enough to tip us off, there are also a whole lotta drunk screaming people - well, more drunk screaming people then usual. Just to clarify, we are not the drunk screaming people. Not this very moment, at least.

Anyway, last night we saw one of our favorite neighborhood parades called 'Tit Rex (pronounced like "T-Rex" not "titty Rex") which stands for Petit Rex. It's a miniature parade and there are like little shoe-box sized floats that are handmade and dragged by regular sized humans who look like giants next to their teeny tiny counterparts. The floats are typically pretty topical but that used to mean "Oh look it's tiny Obama dabbing on a spinning globe, what an interesting and weird scene" but as you can imagine it's basically become a political free for all. For reference, there was a teeny tiny statue of liberty who had put her head in the oven (#same) and a teeny tiny t-rex figurine wearing a Colin Kaepernick jersey and taking a knee on a teeny tiny football field while a teeny tiny boombox played the national anthem on repeat. Take our word for it, it's all very very cute even though it's real as hell.

And that was pretty much our weekend so let's talk about this dope purple mush we're snacking on. We saw there were beets in our weekly produce box we get from St. Roch Forage and kinda on a whim decided to throw together this tapenade. It's slighty sweet and salty and obviously full of beets. We topped it with feta cheese and served it with some za'atar pita chips which are truly not optional because they go so damn well with this tapenade. In case you don't dabble in Middle Eastern cuisine on the regular, za'atar is a spice blend that has a few incarnations but is usually made of oregano, thyme, sumac, sesame seeds, and other supporting spices. We've left out the sumac to keep it easy (basically if we can't easily source something with one trip to our local grocery store we're not gonna demand that you do that too) - but this shortcut za'atar fits the bill and brings a real Lebanese / Middle Eastern component to compliment the salty fatty feta and fresh beets.

Somewhere between a dip and a spread, we're calling this a tapenade in the recipe title because "mush," "goop," and "purple stuff" doesn't sound nearly as fancy and it's more or less the same texture as olive tapenade and can be used in most of the same ways. Including time for roasting the beets, this whole recipe can be thrown together in just over one hour, so get on it! 



Beet Tapenade + Za'atar Pita Chips

time: 1 hour // makes: 1 pint tapenade

  • 4 medium-small beets (about 3-4" in diameter)
  • 1 small shallot, minced
  • 1-2 leaves fresh basil, chopped
  • 2 tablespoons lemon juice
  • 1/3 cup feta cheese crumbles
  • Salt + pepper

for the za'atar chips

  • 2-3 whole pitas
  • 1/3 cup olive oil
  • 3 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons sesame seeds
  1. Heat the oven to 425 degrees and wrap each beet in aluminum foil. Place the beets into a baking pan and roast for 45 minutes to one hour, until tender but not mushy (we're not tryna make mashed beets here, so they should have a little bit of body still). Remove from heat and lower oven to 300 degrees. 
  2. While the beets are roasting, cut the pitas into eight slices, and then tear each piece in half at the seam - see photo above for reference. Place the pieces onto a baking sheet and set aside.
  3. Heat the olive oil in a skillet over medium heat and as soon as you see the first beginnings of a whisp of smoke, toss in the thyme, oregano, and sesame seeds. Let cook for about one minute until fragrant, pour into a small heat-safe bowl. 
  4. Use a pastry brush or spoon to brush or drizzle the za'atar and oil onto the pita chips. Give a hefty sprinkle of salt and place in the oven (at 300 degrees) until crispy, about ten minutes.
  5. Once the beets have cooked and cooled slightly, finely chop them and toss them into a bowl. Give a slight smash with a fork or pestal and add in the lemon juice, basil, shallot, and salt and pepper. Smash together to combine and fold in half of the feta. Spoon the tapenade into your serving dish and sprinkle with the remaining feta. Serve with the pita chips and enjoy!

Notes

Tapenade will stay good in an airtight container in the fridge for up to one week. Any left over pita chips can be stored in a zip-top bag at room temperature for up to three days. 


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End of Winter Seasonal Recipe Roundup

We were told winter would come, and that the seventy degree weather would leave and there would be actual s'mores and jackets and laughter and if we were *really lucky* maybe even frozen rain and sleet on Christmas Day. But we were lied to. Instead it's been months of temperature fluctuations between 50 and 80 degrees and everything is simultaneously dead and alive (#same) and there are berries at the farmers market side by side with cauliflower and honestly it's probably the end of the world. It's fine though, we're used to missing out on the real seasons most of the country gets to experience, in exchange for year-round 80% humidity and that amazing feeling of sweating through your crisply-ironed shirt* at 9 a.m.

*we don't actually have an iron - because we are sloths - but you get the point.

Anyhow, we're all about pretending to be on the same seasonal page as the rest of the country, so let's get to our favorite end of winter recipes.


Brussels sprouts. Arguably our favorite bite-sized vegetable other than caramel corn, these little dudes are pretty much only around during the late fall and winter months. Current favorite way to enjoy them? Shaved raw as a salad. It's maybe not the most cozy way to enjoy them, but it does mean the massive heat box in our kitchen doesn't need to come on and ruin our already-sweltering February day. AND, raw Brussels sprouts are so damn good and refreshing and nutty and kinda sweet. They're getting mixed with Parmesan and pomegranate and a little vinaigrette in this salad and we're recommending you serve it as a precursor or side dish to a heavy meal, as the bright flavors and fiber makes for a great palate cleanser to anything meaty or fatty.

Shaved Brussels Sprouts Salad

serves 2

  • 4 cups raw shaved Brussels sprouts (shaved using a mandolin)
  • 1⁄2 cup shredded Parmesan cheese
  • 1⁄2 cup pomegranate arils
  • 1⁄3 cup fresh lemon juice
  • 1⁄4 cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • Salt, pepper, crushed red pepper to taste
  1. In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing.
  2. Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.

 

Cauliflower. It looks like a big white brain kinda, huh? That's a totally unrelated side thought. Lately, we've been going real simple with it by first giving it an olive oil spa treatment and then a long tanning session in the oven until it's somewhere between Tan Mom and burnt. At that point, it's soft on the inside with crispy edges and an amazing earthy flavor. While it's in the oven, we'll either whip up some feta or goat cheese for dipping OR - make our favorite tofu Buffalo dip. Some of y'all just cringed at that last part, so feel free to go back to thinking about whipped feta cheese and ignore the rest of the recipe we've included below, which honestly would be a huge mistake because this sauce is D-O-P-E

Roasted Cauliflower with Buffalo Tofu Dipping Sauce

serves 2 - 3

  • 1 large head of cauliflower
  • 2 tablespoons olive oil
  • 8 oz silken tofu
  • 3 cloves garlic
  • 1/2 cup unsweetened almond milk
  • 1/2 cup mild hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 - 2 tablespoon agave nectar or honey
  • 1/4 cup nutritional yeast
  • 1 teaspoon cayenne pepper
  • salt + pepper
  1. Preheat oven to 425 degrees and line a baking sheet (with a lip, to avoid oil dripping off the sides) with parchment paper.
  2. Cut out and discard the stalk of the cauliflower and use a paring knife to slice the dang thing into bite-sized pieces. Add to a mixing bowl with the olive oil and a pinch of salt and pepper. Toss to combine and transfer to the baking sheet. Roast for 25 - 30 minutes, stirring once, until golden brown and tender. Remove from oven and set aside to cool slightly before serving.
  3. While the cauliflower is in the oven, combine remaining ingredients in a blender or food processor and pulse until smooth. Pour into a saucepan and bring to a boil over medium-high heat, stirring occasionally. Lower heat to medium and let simmer for about 20 minutes. Taste to see if you want to add more hot sauce or sweetener, make your adjustments if necessary, and then remove from the saucepan and place into a mixing bowl to cool. Transfer to a small bowl for dipping and serve alongside the cauliflower.
  4. Remaining buffalo sauce can be stored in an airtight container for up to one week, and makes a great base for marinades and salad dressings. 

If you live in the South like we do, you've probably noticed dark leafy greens like kale and collards and wild spinach having a real moment at the farmers market. Typically fall and late winter/early spring are a real good time for these greens. They're so so so healthy, which is why our favorite way to enjoy them is with as much cheese and butter as possible. Duh. One new favorite way of getting our greens and cheese in is by baking greens into mac and cheese. This maybe seems obvious but when we came across the inspiration for this recipe on Food.com we were totally caught off guard. To keep it relatively healthy, we've made our variation gluten free and vegan - but there's also the "normal" dairy and gluten alternatives below! There's a little horseradish for added zing, a creamy cheese situation, and the bitter sweet flavor of fresh greens.

Leafy Green Mac + Cheese

serve 6 - 8

  • 2 cups quinoa macaroni pasta, cooked (or standard macaroni)
  • 1 lb leafy greens (spinach, kale, or collards) chopped and lightly sautéed in a few teaspoons olive oil
  • 2 cups hot unsweetened almond milk or whole milk
  • 1⁄4 cup gluten free flour blend or all-purpose flour
  • 1⁄4 cup coconut oil or butter
  • 2 tablespoons horseradish
  • 1 tablespoon Dijon mustard
  • 1 cup vegan Daiya shredded cheddar cheese or 2 cups shredded white cheddar
  • 1/2 cup nutritional yeast (omit if using standard cheese)
  • salt and pepper, to taste
  1. Preheat the oven to 425. Lightly grease a 9x13" casserole dish with a touch of oil.
  2. In medium pot, over medium heat, melt the coconut oil or butter.
  3. Add the flour to the butter and whisk for about three minutes, making sure the flour/butter mix doesn't begin to burn. Pour in the hot almond milk or whole and cook until thickened.
  4. Add the greens, half of the cheese, seasonings, horseradish, mustard, and nutritional yeast if using. Stir well.
  5. Fold in the pasta to combine, and pour the entire thing out into your prepared casserole dish. Top with remaining cheese and bake in the oven for 20 minutes until bubbling and golden brown on top.

 

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Brussels + Leafy Greens Photos / Recipes for Food.com


GF Muesli Bowls with Maple Pecan Milk



Y'all, we totally messed up and lost the paint color swatch for our bedroom paint and we've spent the weekend looking at the sample swatches on the Sherwin Williams site on our phones and HOLDING UP the phone to the wall to try and match it. This is definitely not the way you figure out a paint color. As it turns out, the 21st century is a miracle of technology and knowledge and this new site called Google helped us figure out that you can actually bring in a sample speck of the paint to Lowe's and then science and technology or some shit scans the speck and tells you what the the color is (actually it may just be the paint people who do this with their own eyes, we haven't tested this out yet and would prefer to imagine a computer doing it because woah)!!!! Another weekend spent doing things we didn't need to be doing.

It wasn't a *total* wasted weekend though! Friday we got to take over the Visit New Orleans Instagram account and sashay around New Orleans with a bunch of nice people on the internet (except for that one guy who called us weird!!) to help promote the NOLA Getaway Giveaway we're doing. Then Saturday and Sunday we finalized this dope af muesli recipe. Lots of good stuff happening in this thing, truly. Bigly.

So ✨muesli✨ - y'all it's pronounced mew-slee. We were saying 'moo-es-lee' for way too long. Don't be like us. Anyway, it's a freaking Swiss thing and since we've been eyeing an *extended vacation* to Switzerland or Denmark or somewhere in that general vicinity in the next few months (they are near each other, yes?), we should probably get used to the cuisine! This is maybe the only Swiss thing we actually know about other than chocolate, cheese, and army knives. But hey, perfect, we're sold.

The 411 on muesli is that it's basically a mixed rolled oat cereal situation that can be eaten hot or cold. Technically anything can be eaten hot or cold, but muesli is actually good both ways. You can make it yourself, but there's like toasting and sourcing of ingredients and stuff and honestly that sounds like a damn head ache - so we've left it to our cute baes at Bob's Red Mill and they didn't do us wrong. This particular muesli is their gluten free European-style blend and it's filled with raisins and dried cranberries and little puffed up brown rice things and sunflower seeds and oats. It's so damn good and hearty and filling - but not like our normal breakfast of three breakfast burritos filling - more like a "I'm full and don't hate myself" kind of filling. It's great - and 2017, we're looking at you, cause we're about to get real healthy up in here. 

We're combining it with some full fat yogurt, nut butter, fresh berries, and a little maple pecan milk we made. There are some mint sprigs on there too because we're all about food styling but tbh we just kinda tossed those off so you can probs ignore that part if you're making this at home but maybe don't ignore it if you plan to post it to Instagram or serve it to your Tinder date (no judgement). 

You can check out a step by step photo guide below, or scroll all the way to the bottom to view a full ingredients and instructions list. Enjoy!


makes 2 bowls

Place 1 1/2 cups full-fat plain yogurt in a cheese cloth or heavy duty parchment paper. Set the whole contraption into a colander over the sink and let sit for half an hour to let the liquid strain off the yogurt. Give it a good squeeze before removing from the cheesecloth to release the last bits of liquid. This yields a thicker, creamier yogurt and we *love* it. You can skip this step though, if you don't like thick and creamy yogurt or if 30 minutes is 30 minutes longer than you wanted to wait to eat breakfast. Divide the yogurt between your two serving bowls.

Divide 1/3 cup nut butter between the two bowls (we used crunchy 365 brand peanut butter) and swirl it on in. Toss 1/2 cup of muesli on to each bowl, followed by a small handful of mixed seasonal berries. Lucky for us, it's somehow spring already and there are berries everywhere. You could also substitute bananas or other seasonal fruit of your choosing.

We we

Next, pour a tablespoon or so of maple syrup on top of each serving. MMMmmmMMm. 

Finish by pouring about 1/3 cup of the maple pecan nut milk (recipe below) over each bowl and mint if you're using it! Let sit for 5 or so minutes until the muesli softens up just a little bit. Enjoy immediately!


GF Muesli Bowls with Maple Pecan Nut Milk

makes 2 bowls

  • 1 1/2 cups full-fat yogurt
  • 1 cup gluten free European-style muesli from Bob's Red Mill or other store-bought muesli
  • 2/3 cup maple pecan nut milk (recipe below)
  • 1/3 cup crunchy peanut butter, or nut butter of your choice
  • 1 cup assorted fresh berries or other seasonal fruit
  • 2 tablespoons maple syrup
  1. Strain the yogurt by placing it in a cheesecloth or heavy duty parchment paper in a colander over your sink, letting the liquid drip out for about half an hour. Give it a good squeeze to release any remaining liquid. This step makes for a creamier and thicker yogurt, but can be skipped if you don't actually care and just want that muesli NOW (we feel you, boo).
  2. Spoon an equal amount of the yogurt into your serving bowls and swirl or dollop in your nut butter. Top with muesli and fresh berries or other seasonal fruit. 
  3. Drizzle a tablespoon of maple syrup over each serving followed by 1/3 cup (or to your liking) maple pecan nut milk. Top with mint, if using, and let sit for five minutes until the muesli has softened a bit but isn't mushy. Enjoy immediately!

for the maple pecan nut milk (must be started the night before)

  • 1.5 cups pecans
  • 2 cups warm water + more as desired
  • 1/3 cup maple syrup
  1. Soak the pecans in a bowl of room temperature water overnight - or for at least 8 hours. Strain off and discard water and place pecans into the body of a blender. 
  2. Add 2 cups of warm water and the maple syrup. Pulse a few times to break down pecans and then blend until smooth. Place a large fine-mesh strainer over a medium mixing bowl. 
  3. Pour into the prepared strainer, and use a spoon to coax the pecan mixture through the strainer. The result should be a thick and creamy nut milk in the mixing bowl, with your strainer removing all the grainy parts of the nuts.
  4. (Optional) Use up to another cup of water to dilute the mixture to your desired thickness.
  5. Use the milk in the recipe above or in oatmeal, cold cereal, or for drinking straight. We wouldn't recommend using it as coffee creamer as it kinda falls apart and separates in hot coffee. Can be stored in an airtight container in the fridge for up to one week. 

    Thanks so much to Bob's Red Mill for sponsoring this post and providing the gluten free European-style muesli. All opinions are our own!


    Romantic Guide to New Orleans


    Given how often the bright walls and picture-perfect shotgun homes of New Orleans appear on our Instagram feed and here on this blog, we're constantly getting asked for a list of our favorite things to do in the city from locals and tourists alike. It's taken us two years (whoops!), but it's here. To be real, it took us so long because there is so much to do in this city that the idea of compiling a list of all of the options sounded pretty much impossible. In fact, we couldn't even begin to create a list until deciding on one singular topic to base all of our recommendations around. So, in the list below, we've narrowed down our top places to go in New Orleans when you're feeling romantic

    Romance is about as #nola as po-boys and the practice of saying 'hi' to literally every person you encounter on the street, so it seemed fitting to make an entire guide centered around it. With centuries-old European architecture, the soft sounds of live music from street musicians, fog rolling off of the Mississippi River, a relaxed attitude of those who call the city home, and an open and warm welcome to LGBTQ folks and people of all backgrounds, it's seriously one of the most beautifully romantic spots you'll find in the U.S. - and the perfect back drop to all of the places and activities we've listed below. Honestly, most of the items on this list would be great to do with any loved one or best friend, so take a look, mark your calendar and come experience all of this beauty for yourself!


    CANE & TABLE ✨top pick

    This spot in the Lower Decatur area of the French Quarter hearkens back to a time when cocktails were just starting to become a thing and when New Orleans was one of the busiest port cities in the New World. Cane & Table hasn't been around as long as some New Orleans classics, but it feels like it jumped right out of the 18th century with a whole slew of "proto-tiki" cocktails and a food menu inspired by the ingredients and flavors of Europe, West Africa, and the American South. From the delicious food and drink offerings to the gorgeous, nearly crumbling style of décor, a visit here is like going to a weird time-ignorant fantasy mashup of pre-revolution Havana, Casablanca as depicted in the movie, and, well, New Orleans. It's really tough to name a favorite restaurant or bar in this town, but Cane & Table always makes our list of top choices, so we're ✨thrilled✨ to name it our top dining pick for our romantic guide to New Orleans! 

    N7

    N7 started out as a neighborhood secret. With virtually no online presence and hardly even a sign (there's just a small "N7" spray painted in red on an otherwise unremarkable wooden fence) this tire-shop-turned-bistro got popular largely just by word of mouth. While the feeling there is still that of a tranquil little French patio cafe with warm string lights and cozy outdoor seating, it's definitely become a beloved part of the restaurant scene in the Bywater area. For good reason, too! Check it out for a date night and try a bottle of wine with a few of their tinned seafood options--yes, tinned seafood, which is apparently a favorite little European snack and it's exactly what it sounds like. You'll dine under string lights while listening to relaxing music - and the casual approach to service helps create a pretty incredible and romantic evening.

    Bayona

    BAYONA 👏 IS 👏 FABULOUS. Susan Spicer's flagship restaurant is elegant and kind of otherworldly, not to mention all-over-the-world-ly. Pretty sure we just made that word up, but what we mean by it is that Chef Spicer draws inspiration from pretty much everywhere on Earth to create a menu that feels both classic and cutting-edge at the same time. The dining room is sophisticated but comfortable, and the courtyard is tranquil as heck. 


    The Catahoula Hotel ✨top pick

    One of a few new boutique hotels to hit the city, the Catahoula is a gorgeous and quaint spot in the Central Business District and just a short walk or ride from either the French Quarter or the Lower Garden District, making it a relaxing spot to recharge, warmly tucked away in the center of one of the most happening parts of town. With a rooftop bar and patio covered with succulents (our favorite living things), an enclosed courtyard sitting area, and cute as heck rooms and furnishings, this hotel is pretty much the best thing we've ever experienced. The Catahoula is definitely our top pick for places to stay in town. Check out photos of the Master Suite below - it's so cute!

    Hotel Monteleone

    Throwing it back to old school New Orleans style, the Hotel Monteleone is a slice of the city's history. It's comfortable, beautiful, and located right in the French Quarter, the undisputed focal point of New Orleans. Whether you stay here or not, you've absolutely got to pop in to visit the Carousel Bar, something of an unofficial city landmark where your seat at the bar literally revolves around the booze and bartenders in the middle. The whole spinning bar situation maybe means you should take it easy on the number of sazeracs you plan to drink, but we think it's: Too. Dang. Cute!

    The Henry Howard Hotel

    If you're not looking to stay downtown during your visit to New Orleans, the Henry Howard Hotel is a great option in the Garden District. This interior of this spot highlights its old-fashioned architecture, but doesn't shy away from throwing splashes of modern decor throughout. Each room is a bit different, but several of the rooms feature walk-through windows with balconies, great for having a morning cup of coffee and taking a moment to appreciate all the gorgeous trees and homes of the neighborhood. Oh, omg, and did we mention they leave delicious complimentary cookies in your room for you? Because they do, and it's kind of amazing.


     

    Sylvain ✨top pick

    Sylvain is the rock-n-roller of the typical "New American" gastropub. They've got an incredibly hearty and delicious Southern-inspired food menu and they have curated a seriously insane cocktail program, which we've researched ✨thoroughly✨ (a.k.a. we've had a TON of drinks here over the years). Inside, the vibe is loud, dark, and sexy; outside, there's a beautiful courtyard garden for those who prefer a calmer, quieter time. It's honestly hard to say if Sylvain is more of a bar or a restaurant, but whatever it is, it's dang good, and it's effortlessly casual about it all. 

    Bacchanal

    These days no drinking tour of New Orleans is complete without a visit to Bacchanal, and while it's honestly been recommended more times than they or we or you can probably count, they totally deserve it. Bacchanal started out as basically a wine shop with a modest outside hangout area, and it's grown into a bit more than that: they offer (incredible) food, there's a full bar upstairs, and live music seven nights a week (that means EVERY night). All those things are great, plus it's still held onto that chill backyard party vibe it's always had. The staff is really helpful when you're trying to figure out what to drink, but if you're not too choosy, we recommend just spinning around three times, pointing to a bottle, and going with it because more than anything, coming here is about enjoying the company, listening to some great live music, and enjoying a nice New Orleans evening.

    Delachaise

    We're neighborhood homebodies, so it takes a bit to get us away from our little Marigny/Bywater hub, but Delachaise is one of a few places that we'll specifically head uptown for. It's an oddly-shaped building with a great patio, comfortable banquette seating inside, and a pretty awesome view of the St. Charles streetcar line. Warm lighting makes this an awesome place for some pre- or post-dinner drinks (or just anytime drinks, no judgement here). If you're hungry for a snack, get some goose fat fries (obviously) or, if you're feeling a little adventurous, try what we're pretty sure are the best fried frog legs we've ever had.


     

    Bike to City Park

    New Orleans's relatively flat landscape gives it a pretty major pro: it's incredibly easy to bike around. With a whole lot of historic architecture, biking can be a great way to see the whole city while simultaneously burning off all the calories you'll def be eating if you're paying attention to this whole list of suggestions. One of our favorite bike routes is to pedal through the French Quarter and up Esplanade Avenue to City Park, where you can find the New Orleans Museum of Art, the Besthoff Sculpture Garden, and Carousel Gardens Amusement Park, where you can ride an antique wooden carousel that's been operating for over 100 years which is, like, crazy.

    Foot Tour of the Art Scene

    Appreciating art is a super fun way to get to know your partner or close family and friends (or the guy you matched with on Tinder) a little bit better. Lucky for all of us, there's always new stuff to see in the New Orleans art scene - where you can find everything from the dark and introspective work of David Harouni to the straight-up no-frills messages that Dr. Bob paints and adorns with bottle caps. There are a few little hubs of galleries spread around the city for you to take your time wandering through. Royal Street is a great central option in the French Quarter where you can find our favorites, the aforementioned Harouni Gallery and Antieau Gallery by Chris Roberts-Antieau. You'll also be positioned just a few steps away from the street artists (such as local typewriter poet, Cubs the Poet) around Jackson Square.

     Julia Street is also downtown, but in the Warehouse District, and there's another little cluster of great galleries in the area, plus some notable larger operations like the Ogden Museum of Southern Art and the Contemporary Arts Center New Orleans. Magazine Street is a sprawling stretch of road, but there are galleries dotting it up and down. We'd recommend grabbing an afternoon cocktail to go from Bouligny Tavern and get to walking. Finally, St. Claude Avenue is another spread out art hub, but it's good to know that every Second Saturday of the month all the galleries stay open well into the night to debut new shows and serve drinks for guests to enjoy. There's also no lack of great street art, traveling collections, and temporary installations. Whether your stationed Uptown or deep in the Bywater, take your time to just wander around one of the streets mentioned above and appreciate the diverse local art New Orleans has to offer.

    Picnic on the River

    Step one: head to the French Market, Central Grocery, Verti Marte, or Johnny's Po-Boys and grab some lunch to-go. Step two: if you're looking for a bit of a populated area, head to the Moon Walk and have a little picnic right within earshot of the calliope being played while the Steamboat Natchez is docked OR step two: if you're looking for something a little quieter and less busy, make the short walk to the Elysian Fields entrance to Crescent Park and picnic where you can catch an even fuller view of the downtown skyline.


    Saint Claude Social Club

    Our friends over at St. Claude Social Club in the Lower Garden District are three badass women, each with different specialties and styles that came together to create an awesome little boutique that's so comfy and so chock full of unique clothes, jewelry, and tchotchkes that you'll want to sit and stay a while. Don't be shy about hanging out, either! They're usually pretty thrilled to grab you a drink from their little bar cart for you to sip while you browse, making it a great landing spot for a cozy and friendly hangout after a long day of shopping (yes, you can reward yourself with a cocktail after a successful shopping spree).

    Hattie Sparks

    This spacious and bright little boutique carries a whole bunch of local and independent brands from soaps to candles to clothing, books, and ceramics. Hattie, the shop's owner has a killer eye for quality and stylish products and obviously cares a great deal about supporting local and semi-local business, which makes us giddy with excitement just to see all the work of talented makers and artists in our area all in one place! Hattie Sparks is also perfectly situated in South Market District, a pretty brand new little neighborhood with plenty of other great shopping options as well. 

    Friend

    We don't really think of ourselves as very talented or original when it comes to fashion, so we generally just rely on mannequins and merchandisers to be creative for us. The problem we *used* to face was that other than ultra-corporate chain stores, thrift stores, and formal wear stores, there wasn't much in New Orleans in the way of mens' wear that truly loved us for us. Well, now there's at least one spot that does, and it's called Friend, and things are going pretty well so far and might get serious very soon. It makes the perfect his & his shopping date before a dinner or night out in the city. Check it out!


    Thanks so much to all of the above sponsors of this guide! All opinions are our own.


    To keep up with us and our adventures around New Orleans, follow us on Instagram!


    Vegan Market Salad

    We picked up our first weekly produce box from St. Roch Forage!


    Do you know that feeling when you wake up after a long night of drinking and your first thought is "I got this, I'm only consuming green juice this entire week, gonna do the gym thing, gonna be so fit and I'm totally fine definitely no problem here." And then fast-forward twelve hours later and you've had three green juices, thirty-five minutes on the treadmill (+ 30 minutes texting on the gym yoga mat), three accidental glasses of cabernet and a large serving of cheese fries and you feel like a garbage can? That's our reality every single day. It's like a constant rotating rolodex of temptations and false promises to ourselves interspersed with long gym sessions and cocktails and beet juice and things covered in multiple forms of dairy. Hey, balance or whatever.

    Anyway, when the pendulum swings more towards the healthy side of things, we're real big fans of a huge lunchtime salad. Like, cover the greens in all the vegetables in the fridge and vinegar and olive oil and dig in. We've started receiving a weekly produce box from St. Roch Forage (a local produce situation operating out of St. Roch Market in the Marigny neighborhood of New Orleans) and to celebrate we threw together a salad made using pretty much only the ingredients found in the box. It's kind of like our version of Chopped except no one is yelling and we always win. 

    Ingredients in this week's box were: Brussels Sprouts + shiitake mushrooms + satsumas + grapefruits + kale + daikon. We shredded up the kale, made a shiitake sesame grapefruit vinaigrette, and threw on some vinegary daikon medallions, satsuma slices, and crispy Brussels Sprouts that we roasted within an inch of their lives to make 'em real crispy, kinda like croutons. From start to finish, this salad can be thrown together in just a bit over 30 minutes, with only having to dirty a couple of bowls. Alrighty, time to do the weekend thing with tequila and nachos - see ya Monday with a huge giveaway!



    Vegan Market Salad || Sesame Shiitake Vinaigrette + Crispy Brussels Sprouts 'Croutons'

    serves 2

    • 1 bunch kale (ours was curly kale but any type of kale will do)
    • 1 large daikon radish
    • 2 satsumas (or tangerines or small oranges)
    • 1/2 lb fresh Brussels Sprouts, halved
    • 1/3 lb fresh shiitake mushrooms
    • 4 cloves garlic, minced
    • 1 teaspoon crushed red pepper
    • 1/3 cup fresh grapefruit juice, from 1 large grapefruit
    • 2 tablespoons liquid aminos (or soy sauce)
    • 1 teaspoon toasted sesame oil
    • 1/4 cup + 2 tablespoons olive oil, separated
    • 1/3 cup apple cider vinegar
    • 3 tablespoons white sugar
    • Salt + Pepper
    1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. 
    2. In a large salad bowl, whisk together 1/4 cup olive oil, minced garlic, red pepper, and a pinch of salt and pepper. Toss in the Brussels Sprouts and coat evenly in the olive oil mix. Use a slotted or wooden spoon to transfer the Brussels Sprouts from the bowl to the prepared sheet, making sure to leave a little of the oil mix in the mixing bowl. Place the Brussels Sprouts into the oven and roast for 30 minutes, until super crispy (they should basically look burnt). Once done, remove from heat and set aside to cool to room temperature. While these are cooking, make the rest of the salad.
    3. Add the mushrooms to the bowl with the left over olive oil and toss to coat them evenly. Set aside.
    4. In a separate bowl, whisk together the apple cider vinegar, sugar, and a pinch of salt. Slice the daikon radish into 1/8" thick medallions (or as thin as you can get them, really) and add them to the brine. Set aside to soak.
    5. Heat a skillet over medium-high heat and sauté the mushrooms until slightly crispy, about ten minutes. Wipe out your salad bowl and set aside. While the mushrooms are cooking, whisk together the remaining dressing ingredients: grapefruit juice, liquid aminos, toasted sesame oil, and 2 tablespoons olive oil. Once mushrooms are done, remove from heat and finely chop before adding to the dressing.
    6. Now we can construct the salad! Chop the kale into desired size (we lined up the leaves and make long ribbons by slicing horizontally) and add to the salad bowl. Top the kale with satsuma sections and daikon medallions, drained from the brine. Toss on the crispy Brussels Sprouts and pour the dressing over the top. Serve immediately.


    Cozy Jungle Bedroom Makeover

    If you're feelin' the green, pin the photo above to save the post!



    The giveaway for the pair of sconces is now closed - congratulations to Rachel L.!


    Hi hi! We've been on a roll with making improvements around our house (like this pink dining room situation & the hanging plant baskets in our living room) and the bedroom was beginning to feel kinda neglected. From the unstable flimsy wooden bed frame to the complete lack of wall art, we felt like we were being realllly bad domestic gays. Like, having solid decorating skills was most of the reason we chose to be gay in the first place. Anyway, little Fox finally gave us enough side-eye about our not-so-decent bedroom so we decided to get on making some improvements. Check out the items we used below to turn the space from post-college sleeping spot to something more worthy of putting on the internet. AND - don't forget to enter to win a pair of those insanely beautiful sconces at the end of the post!

    ACTIVE RECOVERY MATTRESS FROM BEAR MATTRESS

    First things first, our ten year old mattress (yikes) had to gtfo. In it's place, we wanted a mattress that was supportive and firm without feeling "hard." Lucky enough, the cuties at Bear Mattress turnt it out with this athletic recovery bed that feels like Cristiano Ronaldo is rocking you to sleep in a cradle made of clouds. Maybe that's just what we've been imaging? Look, it's comfortable as heck. Also, bonus points: it gets delivered to your home in an air-compressed rolled up bag thingy in a box the size of a mini-fridge. The bag keeps it all compacted and then you use the tool they supply to cut it open and the damn thing springs to life and it is SO COOL. Check out the time-lapse video we made of that process below! Anyhow, yeah we were a bit nervous about picking out a mattress online without testing it in person, but we've literally never been happier or more well rested. Also like whatever there's a 100 day risk-free trial period so if you don't love it send us hate mail (plz don't!) and then submit a request to get your money back. If you like a supportive mattress or have a pretty active lifestyle, this thing is for you. If you're not in need of a whole new mattress but want something to help you rest better after a workout, they've also got an active recovery pillow and mattress protector.

    SCONCES FROM SAZERAC STITCHES

    Those dope sconces we're using as nightstand/reading lights are the magazine sconce from Sazerac Stitches - a local company owned by amazing couple, Kirsten and Matt. These two beautiful folks did the chandelier in our living room, and if you're looking to upgrade your home or office with some beautiful lighting, take a look at their site or Instagram. Their prices are super super reasonable, they are able to ship anywhere in the country, and the quality is BEYOND. They're also letting us give away a pair of the sconces you see in these photos! Entry details are below!

    GREENERY FROM LUNA BOTANICALS / ART FROM THE GRAND MALTESE

    With the bed set up, we turned our attention to the walls. First of all, we went for a pale grey/blue wall color to keep things simple. We love how neutral and calming it is and it's pretty much the perfect background for any art, photographs, or... tree-looking things you want to be coming out of your walls. About that: they're called staghorn ferns and we are (claps for emphasis) obsessed (claps for emphasis again) with them (multiple claps for emphasis). They came from Jeanne and Stephen of Luna Botanicals, a local succulent / plant company that's been adding a little green to homes and businesses across New Orleans. If you're digging their work as much as we are, follow them on Instagram to make sure you keep up with their inventory and plant workshops (we missed the succulent wreath workshop and still hate ourselves for it). 

    The hanging photographs are a few pieces from the current showing at local art gallery, The Grand Maltese in the Bywater (which has a sister business in the back, Bywater Framing). The work is done by Southerly Gold, a collective of local female photographers creating a space for representation and community. We're loving them for their simple but beautiful colors and composition and sturdy white frames.

    RECLAIMED WOOD BED FRAME AND BELGIAN LINENS FROM west elm

    OK, so next up was the bed frame itself. This guy is the Emmerson reclaimed wooden bed frame from West Elm (look we know we use West Elm a lot you don't need to give us all that side-eye, we love them). It's gorgeous, sturdy, and made of like six pieces so it takes no time to set up. We've gone and dressed up the bed with Belgian linen sheets, because they strike that perfect balance of being remarkably cooling, comfortable, and perfect for Instagram

    FLOATING SHELVES FROM TARGET

    We went with hanging shelves for our nightstands because the room is pretty small, and with a king-sized bed filling it up we didn't want to cram it anymore than necessary. These guys are the 12" wooden floating shelves from Target and they're like $20 but if anyone ask they're *very* expensive and handmade. From Italy.


    two steps to enter to win a pair of these "magazine sconces" from Sazerac Stitches

    1. Sign up for our weekly giveaway / blog updates newsletter. It's a once-a-week newsletter highlighting new posts from that week, as well as updates on our monthly giveaways. If you're already a subscriber, skip to step 2!
    2. Comment below (feel free to log in as a guest on the comment portal - it'll prompt you to just put in your name and email and a check box will come up to post as a guest) telling us where in your home or office you'd put your pair of sconces (or if they'll be a gift for someone else!)! Make sure to leave your first name and last initial so we can match it up with your name in our newsletter database. 

    THIS GIVEAWAY IS NOW CLOSED, CONGRATS RACHEL L!!!


     

     

    Matcha White Chocolate Popcorn


    OK tell me yes or no can you relate to this:

    When I was like 13 I would go to the movie theater and get the super large popcorn - the kind with the butter flavor that lets you simultaneously reach nirvana and also have major artery failure - and a box of the weirdly trendy (for the era) chocolate candy called Buncha Crunch. I would then, accompanied by my equally mischievous friends, happily sneak into the rated R movie with my PG-13 ticket. 

    Once inside, shrouded in darkness, I'd dump the entire box of Buncha Crunch into the popcorn and eat it like I'd never eaten anything before literally ever. Something about the sweet and salty crunchy situation pretty much turned me into a human vacuum and it would have probably been disgusting/horrifying to witness so thank the gods it was dark.

    So -ANYWAY- I'm only bringing up my sordid past with popcorn and chocolate to say that this popcorn kinda has the same sweet and salty scenario going on, but is much less shameful to eat. Because MATCHA IS HEALTHY. We're using tried and true Aiya America's cooking grade matcha, which we use for every recipe on this site. There's also coconut oil which we're told is another dope health accessory. And we're definitely not using any of that "butter flavor" stuff because this is 2017 and if the country is going to spiral into the ground we're at least going to feel good and look hot doing it, OK?! 

    Other than matcha, this snack has a little white chocolate and almond extract, and you guys it's seriously so freaking good. Like that bad kind of good where you can't stop eating it even though you made multiple batches for the photo shoot you have to do and then you wake up confused and full of popcorn and your boyfriend is standing over you holding a mirror and asks you to take a good long look at yourself and what you've become. It's that kind of good.

    Maybe just make a single batch to start with and work your way up. Check out the step-by-step photo guide below, or skip to the bottom of this post for the written ingredient list and instructions!


    Pop a single bag of microwave popcorn according to the package instructions (we recommend using completely unflavored popcorn). Place the popcorn into a large mixing bowl and set aside.

    In a medium microwave safe bowl, melt 1/2 cup white chocolate morsels or white chocolate chunks by microwaving on high in twenty seconds intervals, stirring between each interval, until completely melted. This is maybe *not* the healthiest option, but we have found this to work much better with cheaper white chocolate, as organic morsels and chunks don't melt as easily and you may end up with a paste that can not be used. We found great success using those white chocolate Lindt truffles as pictured above, as they melted very evenly and quickly.

    Once your white chocolate is melted and smooth, we're gonna jump right into whisking in our other ingredients.

    Add in 1 teaspoon matcha. We're using Aiya Cooking Grade Matcha here.

    Whisk in the matcha until there are no clumps. There may be a few dark specs left, and that's fine, we just don't want big clumps of powder.

    Add in 1 teaspoon melted coconut oil, 1/2 teaspoon almond extract, and 1/2 teaspoon kosher salt. Whisk to combine.

    Pour the matcha chocolate mixture over the popcorn kernels in an even drizzle.

    Look @ that green, y'all!!!

    Toss in 1/4 cup slivered almonds, reserving a few for garnish.

    Use a rubber spatula to mix it all together and evenly coat the popcorn kernels in the matcha white chocolate. Now you an just eat it as it is, or toss some slivered almonds on top or some melted semi-sweet chocolate as we did. You can also refrigerate it for half an hour to firm up the white chocolate and create crunchy clusters which is SO GOOD. 

    We transferred our popcorn to serving tins and refrigerated them for a bit to firm it up before topping with melted chocolate and almond slivers. Simply melt about 1/4 cup of semi-sweet chocolate morsels as you did the white chocolate before drizzling atop your popcorn! Enjoy!


    pin this recipe!


    Matcha White Chocolate Popcorn

    prep: 5 minutes // makes: 2 - 4 servings

    • 1 standard bag unflavored popcorn, popped according to instructions
    • 1 heaping teaspoon Aiya Cooking Grade Matcha
    • 1/2 cup white chocolate morsels or truffles***
    • 1/2 teaspoon almond extract
    • 1 teaspoon virgin coconut oil, melted to liquid form
    • 1/2 teaspoon kosher salt
    • 1/4 cup semi-sweet chocolate morsels, optional for garnish
    • 1/4 cup slivered almonds, optional for garnish
    1. Place the popped popcorn into a large mixing bowl and set aside.
    2. In a medium microwave safe bowl, melt the white chocolate by microwaving it on high in twenty seconds intervals, stirring between each interval, until completely melted.
    3. Whisk the matcha, coconut oil, salt, and almond extract into the white chocolate and immediately pour the mixture over the popcorn. Use a rubber spatula to evenly coat the popcorn kernels with the white chocolate mixture.
    4. Fold in the slivered almonds, reserving just a few to sprinkle on top.
    5. Now you can either sprinkle the almonds and chocolate drizzle (see below) on top and eat the popcorn immediately, or you can place it into serving tins and refrigerate for half an hour until it sets and forms crunchy clusters. Once it has set, drizzle with the melted semi-sweet chocolate (see below) and top with remaining slivered almonds.
    6. To make the chocolate drizzle, simple repeat the melting process in step 2 but with the semi-sweet chocolate morsels. Transfer the melted chocolate to a piping bag and drizzle evenly on top your popcorn. 

    Notes

    • As mentioned in the photo guide above, we have found this to work much better with cheaper white chocolate, as organic morsels and chunks don't melt as easily and you may end up with a paste that can not be used. We found great success using those white chocolate Lindt truffles as pictured above, as they melted very evenly and quickly.

    Thanks so much to Aiya America for sponsoring this post! As always, all opinions are our own - thank you guys for supporting the sponsors that keep Probably This alive and well.


     

     

    Pretty in Pink: Dining Room Makeover

    If you're digging the pink, pin the photo above to save this post!


    Hello, 2017! 

    We brought in the New Year at home, like old men, but with a case of sparkling wine and a few friends to help us tackle it. It was a good way to start the new year. We're looking forward to a lot of entertaining in 2017 - it's one of our favorite things to do but our constant "are we leaving New Orleans or nah" attitude kept us from really getting the house into prime entertaining mode with the right amount of furniture and space to host people. Welp, that changed last month when we signed another year long lease, so we screamed "YAAAS" at each other until we both fainted and then went shopping for a few new pieces of furniture and a new paint color to transform our guest bedroom into a dining room. We knew that we'd be using a  reclaimed bargewood table and bench set we'd had for a while, which gave a medieval vibe, so we wanted a paint color to really tear away from that direction. 

    Pink.

    Concerns: pepto, baby's bedroom, bubble gum.

    We were a little nervous, and even took to Instagram to ask ~the people~ which direction to go in with a few paint samples - and then we literally picked the one most people liked because we're easily convinced. WE MADE A GOOD DECISION. We are in love. It's not bright enough to be pepto, it's too *dusted* to be bubble gum, and if you picked this color for your baby's bedroom then lucky you because you've got a damn stylish baby. We are so so so happy with it. If you wanna replicate it, the color is Sherwin Williams "mellow coral" - we got it in a flat matte finish instead of gloss as an extra precaution against that pepto fear. The non-glossy paint color also helped better conceal the weird popcorn texture of the walls whereas the previous glossy blue paint actually highlighted it. 

    While we're still in the process of moving stuff around, we've got it mostly in place and have listed a few our favorite items from the room below!

    Also - here's a few snaps of when it was a navy blue dungeon!


    We came across this heathered red dining bench in "cayenne" from west elm and fell in love. They don't carry the exact bench anymore, but they've got a settee in the same style that we're really digging. The red color compliments the pink so well, and we can move it to be at the table whenever we have guests over. It's perfectly firm and sturdy, and we've added a fluffy throw to add some comfort when it's being used as a reading bench. We threw a color block pillow on top to add an extra pop of color. 

    We've had the terrace bar cart for a while and really loved how the gold color popped against the pink walls - it for sure influenced us when picking out everything from flatware to our chandelier, which you can read more about below!

    We're kinda living for the snake plant trend going on right now - we threw ours in a wicker basket and think it adds the perfect level of texture to the corner. Also - notice the photo of our little pink house framed up there! Our friend Matt stayed with us for a few days and surprised us with this photo he sent basically overnight.

    We found a couple of those white Eiffel chairs for MEGA cheap - like $50 a piece - and they are perfect. We spent a good bit of time searching for a rug on eBay and settled on an over-sized kilim rug (9' x 12'). We chose this rug because of its neutral colors, hoping to add a bit of pattern without clashing against the pink. The golden frames were a last minute decision - we got a few from our friend Dabito and thought the gold color would go well on the walls just as they are. Hanging only the frames also keeps things cheap, which, like, you know we are ALL about. Also, pssst, Lowes has hanging shelves like the one in this photo for like $20 and they are SO easy to install!

    This little desert canyon pillow was a fun treat to find and helps layer some varying shades of pink into the room. We also purchased the blue version of the pillow and keep it in our living room. Finally, we got this over-sized mobile chandelier to draw attention up towards the ceiling. We've got centuries-old 16' ceilings made of natural wood, so we thought it would be best to find something to bring the eyes up there. We're obsessed with it's size and it's pretty much been the first thing everyone notices once they enter the room, maybe other than the pink!

    Yaaaay thanks for stopping by to see the makeover, let us know what you think! If you haven't entered our monthly giveaway subscriber list, get on it! This coming month we've got some amazing giveaways going on in lighting and our first travel giveaway!

    Toasted Oat Chocolate Cupcakes & Champagne Frosting


    You guys. It has been quite a year. Can we all just take a moment to say "thank you" to ourselves for making it through it all in one piece?

    (moment passes)

    Great. That was great. We're not here to dwell on the past though - instead, let's talk about 2017. Matt and I have kind of made it a point to believe that 2017 is going to be better - despite that whole demagogue scenario - if we make an actual effort to do better, produce better work, and be more involved in our community (both online and in real life). I mean shit if it's not better we're cancelling this whole blog situation, packing Fox into a motorbike helmet and moving back to Ho Chi Minh City where at least no one talked to us and we could eat noodles for breakfast. We'll let you know before that happens though, promise! For now though, let's talk about the present.

    New Years Eve. This time last year, I was trying to get this little blog off the ground, working as a freelance writer, and waiting patiently for Matt to get off work at 2 am every night from his restaurant management job. It's safe to say that, despite the craziness of 2016, we're in a better place in our personal lives. Now, we get to just take pretty photos for Food.com , explore our DIY homemaker skills for eBay, and document our day-to-day thoughts and baked goods here and on our Instagram. Thank you amazing people so much for sticking with us two butt heads on our journey from post-college broke millennials to real life adult broke millenials.

    Anyhow, time to do what we do best: carbs. We went ahead and made some gluten free chocolate cupcakes with toasted oats and a champagne frosting. It's pretty much divine. The cupcakes are fluffy and rich, with a little earthiness added in from the oats. The frosting is sweet and simple, with a nice subtle pop of champagne flavor. They're pretty much amazing, and we're kinda imagining them as a nice addition to a New Year's Eve spread. Something familiar, simple, and delicious. Anyhow, next time we see each other it'll be 2017! How exciting - see you then, cuties!


    (GF) Chocolate Cupcakes with Toasted Oats and Champagne Frosting

    prep: 10 minutes // cook: 45 minutes // makes: 48 mini cupcakes or 18 - 24 regular cupcakes

    For the Cupcakes

    For the Champagne Frosting

    • 1 stick unsalted butter, softened
    • 2 1/4 cup powdered sugar, sifted (may need a few extra tablespoons depending on desired frosting consistency)
    • 3 tablespoon champagne, cava, or prosecco
    • Golden sprinkles, for garnish

    Check out the step by step instructions below, or skip to the bottom of this post to view written instructions!


    Preheat your oven to 350 degrees and line your cupcake pans with parchment liners. Add a teaspoon of canola oil to a skillet or saucier over medium-high heat and let it heat up for about one minute before tossing in your oats. Let them toast for 4-5 minutes, stirring occasionally until they have turned two shades darker and have a slightly burnt earthy aroma. Remove from heat and set aside to cool.

    Whisk together your flour, cocoa, baking powder and salt. Set aside.

    In the bowl of a stand mixer (or in a mixing bowl if using a hand mixer) combine your softened butter and granulated sugar. Beat for about 2 minutes on medium-high speed until light and fluffy.

    Add the eggs one at a time, beating briefly between each addition and scraping down the bowl with a rubber spatula to make sure all of our little ingredient friends are getting incorporated. Add in the vanilla and beat briefly.

    Now we're going to add half of our dry mix, mix on medium-low speed just to combine, scraping down the bowl as necessary.

    Andddd in goes the sour cream, again mixing just to combine.

    Finally, add the remaining dry mix, mix to combine and then turn off the mixer and use a wooden spoon or rubber spatula to fold in half (1/2 cup) of the toasted oats.

    Transfer the batter to a piping bag and snip off a tip large enough to allow the oats to easily pass through. Pipe into the prepared pans, filling each tin up about 2/3 of the way. Sprinkle with some of the remaining oats (reserving a small handful of oats for garnish). Bake for 9 - 12 minutes for mini cupcakes, and 18 - 20 minutes for standard cupcakes. Use the toothpick-coming-out-clean method to ensure they are done!

    To make the frosting, place the butter in the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a hand mixer) and beat on high for about one minute, until slightly fluffy. Add half of the powdered sugar and beat again, starting out slow and moving to medium-high speed after about thirty seconds. Add in half of the sparkling wine and mix again. Add remaining powdered sugar and beat again before adding the rest of the sparkling wine. Beat for another minute to add body. If the frosting is too thin, add a tablespoon of powdered sugar at a time, beating between each addition, until desired consistency is reached. If the frosting is too thick, do the same with sparkling wine, a teaspoon at a time. Transfer to a piping bag and frost all of your cupcakes! Top with toasted oats and golden sprinkles.


    (GF) Chocolate Cupcakes with Toasted Oats and Champagne Frosting

    prep: 10 minutes // cook: 45 minutes // makes: 48 mini cupcakes or 18 - 24 regular cupcakes

    For the Cupcakes

    1. Preheat your oven to 350 degrees and line your cupcake pans with parchment liners. Add a teaspoon of canola oil to a skillet or saucier over medium-high heat and let it heat up for about one minute before tossing in your oats. Let them toast for 4-5 minutes, stirring occasionally until they have turned two shades darker and have a slightly burnt earthy aroma. Remove from heat and set aside to cool.
    2. Whisk together your flour, cocoa, baking powder and salt. Set aside.
    3. In the bowl of a stand mixer (or in a mixing bowl if using a hand mixer) combine your softened butter and granulated sugar. Beat for about 2 minutes on medium-high speed until light and fluffy.
    4. Add the eggs one at a time, beating briefly between each addition and scraping down the bowl with a rubber spatula to make sure all of our little ingredient friends are getting incorporated. Add in the vanilla and beat briefly.
    5. Now we're going to add half of our dry mix and mix on medium-low speed just to combine, scraping down the bowl as necessary. Add in the sour cream, again mixing just to combine. Finally, add the remaining dry mix, mix to combine and then turn off the mixer and use a wooden spoon or rubber spatula to fold in half (1/2 cup) of the toasted oats.
    6. Transfer the batter to a piping bag and snip off a tip large enough to allow the oats to easily pass through. Pipe into the prepared pans, filling each tin up about 2/3 of the way. Sprinkle with some of the remaining oats (reserving a small handful of oats for garnish). Bake for 9 - 12 minutes for mini cupcakes, and 18 - 20 minutes for standard cupcakes. Use the toothpick-coming-out-clean method to ensure they are done!

    For the Champagne Frosting

    • 1 stick unsalted butter, softened
    • 2 1/4 cup + 2 tablespoons powdered sugar, sifted
    • 3 tablespoon champagne, cava, or prosecco
    • Golden sprinkles, for garnish
    1. Place the butter in the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a hand mixer) and beat on high for about one minute, until slightly fluffy. Add half of the powdered sugar and beat again, starting out slow and moving to medium-high speed after about thirty seconds. Add in half of the sparkling wine and mix again. Add remaining powdered sugar and beat again before adding the rest of the sparkling wine. Beat for another minute to add body.
    2. If the frosting is too thin, add a tablespoon of powdered sugar at a time, beating between each addition, until desired consistency is reached. If the frosting is too thick, do the same with sparkling wine, a teaspoon at a time. Transfer to a piping bag and frost all of your cupcakes! Top with toasted oats and golden sprinkles.

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    Thank you so much for Bob's Red Mill for sponsoring this post, and for providing amazing gluten free rolled oats! You can find them in stores or online here. As always, all opinions are our own!


    Holiday Nog


    I feel like I’ve always known eggnog, but I’ve never really known eggnog. As a kid I never liked it. So thanks a lot, childhood, for just training me to not care about the stuff even in those precious first few years of legal drinking. I’ve written pretty frequently on here how I "started from the bottom now I’m here" as far as types of foods that I’ll eat: at 4, it was literally exclusively tater tots, and now I have so few restrictions I’d probably try a piece of wood if a chef or Beau or hell, even you, faceless friend, was convincing enough.

    And like so many consumables before it, eggnog has had that same story arch with me, where I was basically just a stone cold jerk to it for absolutely no reason while it was just chilling and doing its own thing and now we’re besties.

    We do all kinds of things together as besties. Last night we did each other’s makeup. Today we’ve been gossiping about other beverages we hate to love and love to hate, you know, how like orange juice is really fun at first but then kind of gets to be too much all at once and you’re starting to think she’s kind of fake anyway. And what about water, like, she’s so popular but she doesn’t even have any flavor, but yeah I need her to survive so I guess she’s all right? I can talk to eggnog about anything, and if she brings enough booze the truth really flows out of me.


    Anyway, in celebration of my two-year friend anniversary with eggnog, Beau and I decided to make some that we could enjoy together on these warm, muggy New Orleans “winter” nights to feel festive and classic. And, being us, we’ve gone pretty heavy on the booze, but you don’t have to feel pressured to do that at all. Just please know that we’re probably going to be annoyingly drunk at your holiday party, and hopefully you think that’s cute - or better yet, you'll join us by checking out the recipe below. Happy holiday, y'all!


    We're gonna start by whisking our yolks in the bowl of a stand mixer fitted with the whisk attachment until they're pale in color, about two minutes on high speed.

    Turn the speed to low and slowly pour in the 1/3 cup of granulated sugar. Slow and steady. Scrape down that bowl with a rubber whisk as necessary to make sure all of our ingredient friends are combining just right.

    In a saucepan, combine the pint of whole milk and cup of heavy cream. 

    Add in some freshly grated nutmeg - trust us it's waaaaay better to use freshly ground or grated then pre-ground!!

    Whisk it together and transfer to a burner on medium-high heat. Bring just to a boil, stirring occasionally, and then immediately remove from heat and set aside.

    Turn the speed on to low on your stand mixer and add the hot cream very slowly to the egg and sugar mixture - starting with just a teaspoon at a time for a few teaspoons, and then a tablespoon at a time, and then once half of it has been added, you can kinda just add the rest in all at once. Go slower than you want to here, as rushing this process is a very bad idea and will leave you with cooked eggs and sadness and regret.

    Add Cognac to the cream and egg yolk mixture and set it in the fridge to chill for 45 minutes to an hour, and get started on the whites by whipping the egg whites on high speed with the whisk attachment until soft peaks form. Soft peaks means there's some structure to it, but not a whole lot. Yay.

    Add in the tablespoon of sugar and the orange zest and whip with high speed until stiff peaks form. Reference photo above and below.

    Wow those are some stiff peaks you guys.

    Now, go ahead and fold the egg white into the yolk mixture and stir realllllly well until it is fully incorporated. You can now enjoy it immediately, or refrigerate it to enjoy within 24 hours - but don't hang onto it longer than that! Happy holidays!


    Probably This Holiday Eggnog Beverage
    Prep time: 10 minutes // Cook time: 1 hour // Makes 6-7 cups

    (This is adapted from Alton Brown's recipe!)

    • 4 eggs, yolks separated from whites
    • 1/3 cup + 1 Tbsp granulated sugar
    • 1 pint whole milk
    • 1 cup heavy cream
    • 1 cup Cognac
    • 1 tsp fresh grated nutmeg
    • 1 tsp orange zest
    1. In a stand mixer fitted with the whisk attachment, whisk egg yolks on high speed until they become pale in color, about two minutes. Turn mixer speed to low, and gradually add in 1/3 cup sugar until fully incorporated. Set aside.
    2. In a medium sauce pan, combine 1 pint whole milk with 1 cup heavy cream and 1 tsp fresh grated nutmeg. Bring to a boil over high heat. Once the mixture begins to boil, immediately remove from heat.
    3. With the mixer speed on low, add cream mixture to egg mixture slowly, starting with just a teaspoon at a time for a few teaspoons, graduating to a tablespoon, and once half of the cream has been added, add in the remaining all at once and whisk for about thirty seconds. You don't want to rush this process of tempering the egg as it will potentiall scramble the egg and leave you with lumps of sadness. 
    4. Once all of the cream mixture has been added to the egg mixture, stir in Cognac and place in refrigerator to chill, about 45 minutes.
    5. In a stand mixer, whip egg whites up to soft peaks, meaning the egg white "foam" has some structure but won't hold a very solid shape. Add 1 Tbsp sugar and 1 tsp orange zest, and continue whipping until the egg whites form stiff peaks - see photos above for reference.
    6. Spoon whipped egg whites into cream mixture and stir to combine evenly. Serve chilled and enjoy within 24 hours (keeping egg nog refrigerated at all times). 

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    Breakfast in Bed: The Essentials


    You guys, as seen on the cover of Elle Magazine* and all over our Instagram, we've got this whole lazy heathen breakfast in bed thing down to a science. It's simple: we love not leaving bed and we also love breakfast, so, it's a two birds one stone kind of situation. It's actually really a three birds one stone situation because we also love not leaving Fox and breakfast in bed means we don't have to. Lots of dead birds happening here.

    *No not true this is false

    So, the down-low is that our favorite breakfast in bed often involves breakfast that we're not actually really truly making. Yeaaaah, we do fancy French toast for holidays or special long mornings, and we'll even dive into the world of waffles etc on occasion, but our run of the mill favorite breakfast in bed comes in the form of little pastry friends, bought the night before from the local bakery, ready to be toasted and smeared with (too much) butter before being inhaled. Pretty much anything flaky and buttery will do. We'll also add some chopped fruit, and maybe a soft-boiled egg with a few pieces of toast. If we're feeling not super poor, we'll maybe snag some lox and cream cheese early in the week and pile it all over a bagel. Mornings are meant to be easy, you guys. 

    So, step one: pick your carb. Croissants are a good way to go. But so are muffins. And bagels and banana bread. Basically anything that can be pointed to through a glass window in your bakery will do here, guys. OK, next, please have adequate sweet spread-like things ready to go. Maybe you're a marmalade kinda girl, or maybe preserves are your thing. Whatever it is, have it, and maybe have multiple different flavors because we're talking luxury and luxury means different jams or jellies or marmalade or preserves with each different bite, OK? Great. Next, fruit or whatever. We never really eat the fruit but you should include some fruit because you're going to want to Instagram this breakfast in bed scenario and people need to think you're vaguely responsible. Optional add in for bonus points: some kind of egg or protein situation. We're suckers for a soft boiled egg with a runny yolk to dunk toast into, but a few slices of bacon will also do. 

    And there you have it - throw in your tea or coffee and, maybe a literal chunk of a Christmas tree if you're feeling festive but also lazy - you've got breaky in bed! If you're a newsletter subscriber, you got last week's gift guide and likely saw a few of the products on this post in the guide. We're talking our favorite in comfort here with a West Elm Belgian Linen Duvet and an oversized Turkish blanket from Loomed. We typically turn to our Chemex (pictured) for when we want to get fancy with a pour over coffee, and that cute retro toaster is from SMEG. If you make your own comfy cozy breakfast in bread morning moment, let us know by posting it to Instagram with the hashtag #probablythis. See you cuties next week - maybe we'll have left the bed by then!



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    Mexican Hot Chocolate Cookie Sandwiches


    Check out this dope copper mixer we're using in this post, here!


    We had a cookie baking date! Well, every day is kind of a cookie baking date but we did this one up with our finest winter sweater game instead of the usual pajamas and knee-high socks situation. We felt fancy, OK. This particular cookie baking date had basically one mission: make the perfect Mexican Hot Chocolate Cookie Sandwiches. These little buds are kinda great for the holiday because they taste like winter but don't require us to actually have the skill set to perfectly ice sugar cookies into reindeer and dreidels and stockings and baby Jesus, because that shit is harrrrd, y'all.

    Instead, we've created some pretty easy to make - and even easier to assemble - cookie sandwiches that can be done in more or less one hour and don't require steady hands or too much attention, so feel free to have the second glass of eggnog or whatever it is that gets you in the mood for holiday baking. Other than the cookies, this *particular* cookie baking date was super special because our friends at Zola wedding registry let us test out their copper KitchenAid mixer, which like, OK, woah. We got it in the mail about a week ago and have finally stopped hyperventilating and happy-sobbing long enough to write this post and share the magic of baking with one of these bad boys. Our obsession is intense. 

    Anyhow, Zola is this online wedding registry who's motto is "anything for love" and we were like in love with the copper KitchenAid and then it appeared at our door SO THEY REALLY MEAN IT YOU GUYS. The registry also has experiences like trips to Thailand and wine and cheese (!!!) club memberships and are you taking notes because we might get married specifically for this stuff so make sure you bookmark this post please. We've got more info on what Zola can do to make your wedding registry dreams come true at the very bottom of this post... but let's discuss these cookies in a bit more detail, shall we?

    Yes. 

    OK, so the 411 is they're basically chocolate sugar cookies with a soft interior and a crispy outside and a kick of heat from cayenne pepper. There's a hefty dose of marshmallow love from a marshmallow cream filling that we're pumping in between the cookies and it really literally tastes like a Mexican Hot Chocolate in cookie form, which you probably gathered from the title of this post. They are SO GOOD. Alright guys, you can find a step-by-step photo guide below, as well as a written instruction section at the very end. See you next week!


    Mexican Hot Chocolate Cookie Sandwiches

    prep: 10 minutes // cook: 12 minutes // makes: about 36 cookies, enough for 18 cookie sandwiches

    Mexican Chocolate Cookies

    • 2 cups all-purpose flour** (see notes at bottom about flour measurement - v important!)
    • 1/2 cup unsweetened cocoa** (same note as above)
    • 2 1/2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 - 1 1/2 teaspoon cayenne pepper, depending on desired spice level
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground cardamom
    • 2 sticks unsalted butter, room temperature and soft
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup raw turbinado sugar

    Marshmallow Cream Filling

    • 1 stick unsalted butter, softened
    • 2 cups powdered sugar
    • 2 cups mini marshmallows
    • 1 - 3 tablespoons heavy cream** (may not need, see notes!)

    First things first, let's preheat our oven to 400 degrees and line two baking sheets with parchment paper. Perfect. OK, we're ready. Go ahead and whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne, salt, and cardamom in a medium mixing bowl and set aside.

    Next, we're breaking out the stand mixer and putting on the paddle attachment. Place the softened butter and granulated sugar in the bowl of the mixer and cream on speed 7 for about two minutes, until fluffy. Scrape down the bowl and add in the eggs, one at a time, mixing on low between each addition, followed by the vanilla extract. Beat for another minute on speed 7, until slightly fluffy. 

    Scrape down the bowl and add in your dry mix, about 1/2 cup at a time, mixing on low between each addition, until it has all been added. Don't over-mix here, we just want it to all be coming together - sweet and simple.

    Place your turbinado sugar into a shallow dish. Use a tablespoon measure to scoop out an even tablespoon of the dough*, roll in your hands into a ball, and then roll lightly into the turbinado sugar.

    *If your dough is super soft and hard to roll into a ball, just refrigerate the whole bowl of dough for about thirty minutes to firm up, and then roll. Just let the rolled dough balls sit out at room temperature for about ten minutes before baking so that they don't go into the oven cold.

    Look at all these cute little bbs ready for the oven!

    Place the dough balls on the prepared baking sheet, making sure each one of your new cookie friends has about two inches to spread out. 

    Let them bake in the oven for 10 - 12 minutes, until the tops begin to crackle and the bottom edges turn a slightly darker color. Remove from the oven and give a little push on the center of each cookie to flatten them slightly (if they haven't totally flattened out on their own), making them perfect for cookie sandwiches! Let cool on a wire rack until room temperature. 

    While the cookies cool, go ahead and get that marshmallow cream whipped up! First, use the paddle attachment to beat the butter on high speed for about one minute, until slightly fluffy. Add in the powdered sugar 1/2 cup at a time, beating between each addition. Your filling will be slightly stiff at this point. Next, melt the marshmallows in a heat-safe bowl in the microwave for about 45 seconds, watching very closely as the marshmallows will rise and puff out of your bowl if you aren't careful. Whisk it together with a fork and add to the filling mixture. Switch over to the whisk attachment and whip the filling for about one minute on high speed, until fluffy, scraping down the sides of the bowl as necessary. It should be thick, but still thin enough to squeeze out of a piping bag. If it's too thick, add in just a tablespoon of heavy cream at a time, mixing between each addition, until desired consistency is reached. Note: we did not need any additional cream in any batch of recipe testing, but your experience may vary!

    Transfer your filling to a piping bag or zip-top bag and snip off the end. Turn half the cookies upside down and pipe a little swirl of the filling in the center and top with the remaining half of the cookies. Press down just slightly to lock them together! 

    You can refrigerate these guys for half an hour to firm up the filling quickly, but after about an hour of being left out the filling will firm up kind of like an Oreo, which is v good and allows for easy transportation and packaging. These cookie sandwiches will remain good in an airtight container for up to 3 days! Enjoy!


    Written directions:

    Mexican Hot Chocolate Cookie Sandwiches

    prep: 10 minutes // cook: 12 minutes // makes: about 36 cookies, enough for 18 cookie sandwiches

    Mexican Chocolate Cookies

    • 2 cups all-purpose flour** (see notes at bottom about flour measurement - v important!)
    • 1/2 cup unsweetened cocoa** (same note as above)
    • 2 1/2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 - 1 1/2 teaspoon cayenne pepper, depending on desired spice level
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground cardamom
    • 2 sticks unsalted butter, room temperature and soft
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup raw turbinado sugar

    Marshmallow Cream Filling

    • 1 stick unsalted butter, softened
    • 2 cups powdered sugar
    • 2 cups mini marshmallows
    • 1 - 3 tablespoons heavy cream** (may not need, see notes!)
    1. Preheat your oven to 400 degrees and line two baking sheets with parchment paper.
    2. Whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne, salt, and cardamom in a medium mixing bowl and set aside.
    3. In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter and granulated sugar and cream on speed 7 for about two minutes, until fluffy. Scrape down the bowl and add in the eggs, one at a time, mixing on low between each addition, followed by the vanilla extract. Beat for another one minute on speed 7, until slightly fluffy. 
    4. Scrape down the bowl and add in your dry mix, about 1/2 cup at a time, mixing on low between each addition, until it has all been added. Don't over-mix here, we just want it to all be coming together, sweet and simple.
    5. Place your turbinado sugar into a shallow dish. Use a tablespoon measure to scoop out an even tablespoon of the dough, roll in your hands into a ball, and then roll lightly into the turbinado sugar. Place the dough balls on the prepared baking sheet, making sure each cookie has about two inches to spread out. 
    6. Bake in the oven for 10 - 12 minutes, until the tops begin to crackle and the bottom edges turn a slightly darker color. Remove from the oven and give a little push on the center of each cookie to flatten them slightly, making them perfect for cookie sandwiches! Let cool on a wire rack until room temperature. 
    7. While the cookies cool, make the marshmallow filling. Use the paddle attachment to beat the butter on high speed for about one minute, until slightly fluffy. Add in the powdered sugar 1/2 cup at a time, beating between each addition. Your filling will be slightly stiff at this point. Next, melt the marshmallows in a heat-safe bowl in the microwave for about 45 seconds, watching very closely as the marshmallows will rise and puff out of your bowl if you aren't careful. Whisk it together with a fork and add to the filling mixture. Switch over to the whisk attachment and whip the filling for about one minute on high speed, until fluffy. It should be thick, but still thin enough to squeeze out of a piping bag. If it's too thick, add in a tablespoon of heavy cream at a time, mixing between each addition, until desired consistency is reached. Note: we did not need any additional cream in any batch of recipe testing, but your experience may vary!
    8. Once the cookies have completely cooled (definitely don't want melted filling everywhere!), transfer your masrshmallow filling to a piping bag or zip-top bag and snip off the end. Turn half the cookies upside down and pipe a little swirl of the filling - top with the remaining half of the cookies and press down just slightly to lock them together! 
    9. You can refrigerate these guys for half an hour to firm up the filling quickly, but after about an hour of being left out the filling will firm up kind of like an Oreo, which is v good and allows for easy transportation and packaging. These cookie sandwiches will remain good in an airtight container for up to 3 days! Enjoy!

    NOTES

    • When measuring your flour and cocoa, use a spoon to fluff the flour (and cocoa) in the bag (or box) and then gently use the same spoon to pour the flour and cocoa into the cup measures. A lot of folks often just scoop out the measurements with the cup measure, but that causes a compaction of our ingredients and leads to a larger amount of dry ingredients in the baked goods, resulting in denser cookies that don't spread very well! Read more about the importance of measuring dry ingredients this way, here.
    • The heavy cream for the marshmallow filling is only needed if your filling is crumbly and super stiff after the addition of the melted marshmallows. You most likely won't need the heavy cream at all, but depending on the humidity where you live and the brand of marshmallow used, you may need just a touch of the heavy cream to help thin out the filling so that it can easily be piped out onto the cookies. 


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    Thanks a ton to our friends over at Zola Registry for providing us with this dope mixer for this post. We took some time to peruse Zola and are pretty much in love with the entire concept, as it's basically the future of wedding registries. All you need to do is sign up, create a list of items from the over 450 brands available, and personalize it with messages and notes to make the process easier for guests. Also, there is 24/7 tech support, a registry manager to help couples pick out the right gifts across price points - AND couples can exchange gifts for something they'd like or need more and even set up specific delivery dates. 

    As part of our partnership, Zola is offering $50 to any of you guys when you sign up for Zola and receive $500 in gifts. Check out this offer here!


    Sesame Broccoli Rabe Crostini


    It’s our favorite time of the year! There are lights and children laughing and presents and all that jazz - but honestly we’re mostly excited for the food. We don’t know about you guys, but Christmas time in our big Southern families might as well be called “Second Thanksgiving.” And then Mardi Gras happens a few months later and it’s basically “Third Thanksgiving + Frozen Daiquiris” and then the whole process starts over. It’s a really amazing system.

    Anyhow, between the loads of holiday food we’re about to lose our minds on, we’re trying to be somewhat conscious of staying a little bit remotely healthy. So, broccoli rabe. Are you familiar with this little gem of a vegetable? We just discovered it last year and have been trying to see just how many ways we can eat it. So far, our favorite method is roasting it for a really long time in the oven, until it becomes slightly crispy. We were kind of thinking of it like broccoli’s little brother because of its appearance, but based on it’s stronger earthier flavor it’s kind of more like broccoli’s dad. Except it’s actually not broccoli at all and it’s part of the turnip family, so it’s like broccoli’s step-dad. Our new favorite thing!

    We’ve been working on converting our spare bedroom into a full on Ina Garten style dinner party ready dining room, and we’re going to have it done just in time for the holiday which means we are gonna be making ALL of the broccoli rabe crostini platters. Some will definitely be this goat cheese & sesame situation, but we’re also thinking of variations like roasted broccoli rabe & hummus crostini, broccoli rabe & feta Greek crostini, and maybe even a little holiday inspired broccoli rabe & butternut squash crostini. In fact we’re just going to make platters upon platters of crostini and skip the whole dinner party thing and just have a date night in. Welcome to our life.

    Anyhow, the recipe is below if you want to make your own platter of broccoli rabe crostini for entertaining, or just for yourself! Also, you can check out SO MANY MORE broccoli rabe recipes from our friends over at Andy Boy. Enjoy!

     



    Sesame Broccoli Rabe Crostini

    prep time: 10 min // cook time: 15 minutes // makes 16 - 20 pieces

    • 1/2 lb (about 1/2 bunch) Andy Boy broccoli rabe
    • 1 baguette, sliced into 1/4" thick pieces
    • 3 oz goat cheese
    • 1/4 cup plain fat free Greek yogurt
    • 1 tablespoon fresh minced dill
    • 1 teaspoon toasted sesame seeds
    • 3 tablespoons olive oil (divided into 2 tablespoons and 1 tablespoon)
    • 1 teaspoon toasted sesame oil
    • Salt and fresh cracked pepper to taste
    1. Place an oven rack to the center position of your oven and preheat the oven to 350 degrees. Lightly brush each side of the baguette slices with the two tablespoons of olive oil and a sprinkling of salt. Place onto a baking sheet in a single layer. Bake for 15 - 20 minutes, until golden, flipping each crostini half way through the baking time. Remove from oven and let cool.
    2. While the crostini are crisping in the oven, prepare the whipped goat cheese spread by combing the yogurt, goat cheese, a healthy dose of fresh ground black pepper, and salt in the bowl of a stand mixer fitted with the wire attachment (this can also be done by hand with a wire whisk).Whip the ingredients together for about one minute, until slightly fluffy. Fold in the dill and set aside. 
    3. Once the crostini have been removed from the oven and set aside to cool, raise the oven temperature to 425 degrees. 
    4. Cut the large stems off of the broccoli rabe, reserving just the smaller, flexible stems, the leaves, and the bud. In a medium mixing bowl, toss together the broccoli rabe, one tablespoon olive oil, and salt and pepper. Place in the oven and cook for 8 - 10 minutes, until the leaves become crispy and the stems are tender. Remove from the oven and set aside to cool. Once cool, toss with the sesame oil. 
    5. Build the crostini just before serving. Start by spreading about 1 teaspoon of goat cheese spread onto the crostini, followed by a piece of broccoli rabe and a sprinkling of toasted sesame seeds. Enjoy!

     


    Thanks so much to Andy Boy for sponsoring this post - and to all of you guys for supporting the sponsors that keep Probably This alive and well. As always, all opinions are our own!



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    Apple Pie "Egg Rolls"


    "We're not putting apple pie egg rolls on the blog."

    "We're not putting apple pie egg rolls on the blog."

    "We're not putting apple pie egg rolls on the blog."

    Sometimes I'm wrong. Matt fell into a deep dark Pinterest hole and got super into the idea of making apple pie egg rolls with this recipe from Spend with Pennies. Honestly, I thought it sounded sick and weird and like only something that you would find at a state fair in one of the states in the middle of the country. But the boy was committed to the idea and we finally ended up making them and HOLY. CRAP. YOU. GUYS. why are they so good. It's a legitimate problem because we don't really have any friends and this recipe makes like 10 egg roll hand pie things which means five each which is an issue. 

    But it's fine because it's winter and it's time to just eat all the things and to be jolly and all that jazz. Speaking of being jolly, is it time for us to start decorating the house for the holidays? I feel like it's such a weirdly hotly debated issue wherein some people have wreaths up in October and other people are screaming at those people and also tweeting mean things at JcPenny about Christmas music being played too early. It's kind of scary. Luckily, our idea of holiday decorations means Fox wears a knit reindeer sweater that he hates and we take out all of the good winter booze like whiskey and spiced rum. Do you have an opinion on holiday decoration guidelines and timelines and if so please help. Now: the recipe. I've gone ahead and listed these step by step with photos for each step, but you can skip all the way down to the bottom for the full written recipe. 

    So, first, we're gonna need these things:

    3 cups chopped apples (we used honey crisp)***

    4 tablespoons sugar

    4 teaspoons all purpose flour

    3/4 teaspoon cinnamon

    1 teaspoon fresh lemon juice

    8 - 12 egg roll wrappers

    vegetable oil for frying (we used about 3 quarts)***

    powdered sugar and caramel sauce for serving, optional

    First things first, pour your oil into a large heavy-bottom pot for frying. Turn the heat to medium-high and bring the oil to 350 degrees, carefully monitoring with an oil thermometer. Prepare a heat-safe plate lined with a few layers of paper towels - this is where you will place the rolls once they are done frying.

    Whisk together your flour, sugar, cinnamon in a large bowl. 

    Add your chopped apples.

    And your lemon juice.

    Toss it all together to evenly coat the apple chunks in the spice mix and lemon juice.

    Now we're ready to make the rolls!

    Place your egg roll wrapper on a clean surface and spoon about two tablespoons of the filling into one half of the wrapper (on a diagonal, as shown above), making sure to drain off as much liquid as possible to avoid popping during the hot oil bath.

    Wet one finger tip and dampen the border of one half of the wrapper (the right side and bottom side, as shown above).

    Fold the wrapper diagonally into a triangle, pressing down the edges of the wrapper to create a seal.

    Use your finger to slightly dampen all three tips of the triangle, and fold the two tips pictured above into the center.

    Now roll the egg roll, pressing down the last tip of the triangle wrapper to create a seal.

    Repeat with all remaining rolls.

    We're ready to fry!

    Fry the rolls two or three at a time, being careful not to overcrowd the pot. Keep an eye on your thermometer to make sure the oil is staying at about 350 degrees. Let fry for about 4 minutes, until golden brown.

    Use tongs to remove the finished rolls from the oil and place onto your prepared paper towel-lined plate.

    Top with powdered sugar and serve with salted caramel for dipping!


    Apple Pie Egg Rolls

    (makes 10)

    • 3 cups chopped apples (we used honey crisp but here's a 411 on buying apples), from about 3 medium apples
    • 4 tablespoons sugar
    • 4 teaspoons all purpose flour
    • 3/4 teaspoon cinnamon
    • 1 teaspoon fresh lemon juice
    • 8 - 12 egg roll wrappers
    • vegetable oil for frying (we used about 3 quarts)***
    • Powdered sugar and caramel sauce for serving, optional
    1. Pour your oil into a large heavy-bottom pot for frying. Turn the heat to medium-high and bring the oil to 350 degrees, carefully monitoring with an oil thermometer. Prepare a heat-proof plate lined with a few layers of paper towels - this is where you will place the rolls once they are done frying.
    2. In a large bowl, whisk together the sugar, flour and cinnamon. Add the apples and lemon juice and toss with a wooden spoon to coat evenly.
    3. Place your first wrapper flat on a clean surface and spoon two tablespoons of filling into one diaganol half of the square (see photos above). Wet finger tip with water and dampen the edges of half the wrapper. Fold the wrapper over to create a triangle and press the edges down to seal. Now use a touch of water to dampen the three point of your triangle, and fold two points into the center before rolling the egg roll up and firmly pressing down to seal.  Repeat with remaining rolls until your filling is used up!
    4. Gently place the rolls, two to three at a time to avoid overcrowding, into your oil. Monitor your temperature to keep it at just about 350 degrees and fry for 4 minutes, until golden brown. Remove the rolls from the oil with tongs and place onto your prepared paper towel-lined plate.
    5. Let cool slightly before topping with powdered sugar and serving alongside caramel sauce for dipping.

    Notes

    • We used honeycrisp apples, but there's a couple varieties of apple you can use. Check out this helpful guide for which apples to use in different dishes!
    • The amount of vegetable oil you need will depend on the size and shape of your pot, but you're going to want at least four inches of oil for frying, so buy accordingly!

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    The "Fall Down" Cocktail

    We helped design aprons you guyssss!


    December's Giveaway: Holt McCall x Probably This Denim Bartender's Apron!

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    1. Sign up for weekly updates on blog posts and to be eligible for all giveaways via our newsletter. (If you've already done this, skip to the next step!)
    2. Leave a comment below telling us your favorite cocktail or liquor to enjoy in the cold months!

    UPDATE: This contest is now closed, congrats Matt & James!


    We spent a day prancing around in these denim aprons we helped design (!!!) with local apron makers, Tippi Clark and Johnny Rosenbloom of Holt McCall. They're actually the *perfect* prancing apron because they go just above the knee and have multiple pockets for storing all of your bar things during the actual prancing. We designed them pretty well, gotta say.

    Tippi is a dear friend, and through Holt McCall she turns out some legitimately dope aprons suitable for all sorts of different crafts, meaning you can find one for your painter bae or your chef bae or your two favorite gay little food blogger baes. If you totally love the ones we've got, you're in luck because we're giving away two of them (one each to two winners!) - and then you can prance around and make cocktails, too, and we can all Facetime each other and have the best time EVER.

    We decided to name this particular boozy number the "Fall Down" cocktail, because it's full of cool-weather, warm-spice bliss but will also knock you on your perfectly sculpted ass in a heartbeat if you're not careful! Definitely one of those drinks with a limit of two and only to be had when Uber is your driver. 

    The baking spice flavor comes from the St. Elizabeth's Allspice Dram and a few drops of a liquefied physical manifestation of our happy place in the form of a gingerbread maple syrup from our magical maple syrup fairy godfather, Casey, up in Brooklyn. The whole situation turns out to be kind of like a very very very autumnal variation of an Old Fashioned, and will warm you up and make you feel all kinds of festive. Alrighty - giveaway details are up top, and as always, let us know if you try this recipe! Talk soon, cuties :) 


    The Fall Down
    Makes one

    • 1.5 oz bourbon
    • .75 oz creme de cacao
    • .25 oz St. Elizabeth's Allspice Dram
    • 1/4 tsp Bushwick Kitchen Gingerbread Maple Syrup (can substitute 1/4 tsp regular maple syrup plus half a pinch ground clove)
    • Thin apple slice for garnish.

    Combine all liquid ingredients in a mixing glass. Add ice, stir 30 seconds, and strain over fresh ice in serving glass. Garnish with apple slice and enjoy!



    If you want to order your own Holt McCall x Probably This apron in time for the holidays, check them out in the online shop here!

    photos by Johnny Rosenbloom


    Hot Cider Bar


    We recently made friends with a couple Canadians who are staying in our neighborhood and after a long night of wine and fire-side chatter about all of the important topics (boys and our allegiance to Trader Joe's wine), they told us they thought it was really weird that Americans start celebrating Thanksgiving like a week ahead of time, with multiple "friendsgivings" and parties and assorted stuffings. At first we were like "yeah you have a point." But then, wait, duh, the reason we do it is obvious: why would you not want to make as much time as possible for endless amounts of turkey, cider, pie, wine, friends, pie, and wine? And also pie. Like duh. That's why we do it. So, to all of our cuties out their having 2, 3, or 4 "Thanksgiving" celebrations, we fully support you.

    We had our own pre-Thanksgiving hot cider bar extravaganza this weekend, and it was so much fun and absolutely necessary. We had our two bffls, Camille and Mary over (you may have seen their shining faces in our last friendsgiving post a few weeks ago!) to create a full buffet of hot cider and cider toppings. We had marshmallows and cinnamon and mini-donuts (for garnish!) and caramel corn and there was whiskey and brandy and everything was right in the world. It's probably one of the coziest ways to have a fall celebration, and we'd highly recommend it to anyone who loves hot cider, alcohol, and/or donuts.

    Our friends over at 1201 Canal Condominiums invited us to have our cider gathering in one of their luxury condos, and we were like, um, hell yeah! We got to pretend we lived downtown and had new kitchen appliances and tall ceilings and a view of the entire city. It was pretty awesome. If you're feeling in the mood to check out one of their condos (hey, we don't know your life!) take a look at their listings here!

    Anyhow, if you're hosting some friends, frenemies, or family this Thanksgiving, consider setting up your own hot cider bar. This could also be easily converted into a hot cocoa station which would be pretty dope later in the winter. We'd just suggest hoarding extra cider or cocoa in a dutch oven over low heat so you can replenish your cider bar with warm cider every half an hour or so. Alternatively, you can just plop down a dang slow-cooker filled with your cider and a ladle straight onto your bar so that you don't have to worry about keeping anything warm at all! Check out a few more tips and tricks we've listed below for making your own hot cider buffet, and have the most *amazing* Thanksgiving, cuties!



    DIY Hot Cider Bar

    serves 8 - 10

    For the cider

    • 4 liters unfiltered apple cider
    • 6 - 8 cinnamon sticks

    Bring your cider and cinnamon sticks to a simmer in a large pot and serve warm. If you're serving out of a heat-safe pitcher, fill your pitcher and keep the remaining cider on the stove over very low heat. If you're using a slow-cooker, place the cider and cinnamon sticks into the slow cooker on high heat at least one hour before your guests arrive. Turn the heat to low to keep warm for the entirety of the party.

    Liquor

    You'll want at least 1 (750 ml) bottle of liquor, but we'd recommend giving your guests options. We chose to include whiskey and cognac, but spiced rum even mezcal would also be great. Keep a jigger at your cider station so folks can "spike" their own cider with a shot of liquor if they so desire, or enjoy their cider without any liquor if that's their thing and bless them we envy their strength.

    Topping Ideas

    • fresh whipped cream (in a piping bag!)
    • cinnamon sticks
    • ground cinnamon, nutmeg, and cloves
    • miniature donuts (definitely a favorite)
    • apple slices
    • orange peel
    • salted caramel sauce

    Simply place your toppings in assorted containers and scatter them around your serving stations. Have fun with it! We had some really cute chalkboard "tags" to write the names of each ingredient, not that it's necessary, but it adds a nice touch.

    Mugs

    Copper mugs definitely give the serving station a "wow" factor, but any traditional heat-safe mugs will do, we'd just recommend avoiding our old stand-by, Mason jars, for serving because they don't have handles and don't insulate the beverage very well and glass gets HOT.

    Snacks

    We made caramel corn by coating two bags of fresh popped popcorn in a few tablespoons of caramel sundae topping and a little sea salt and it was SO good. You could also consider having a tray of cookies, mini donuts (yes.), or a fruit board on your serving bar.



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    Thanks so much to 1201 Canal St. for sponsoring this post. All opinions are our own. And thanks to all of you guys for supporting the sponsors that keep this little gay Internet corner alive and covered in powdered sugar!


    Turkey Andouille Gumbo


    This year, I'm thankful for all the incredibly tough women in my life, past, present, and future. I come from a family of some pretty strong and badass women, and you better believe I loved that growing up. When I was six months old, my mom and my Aunt Karen would take me around the New Orleans area in my little car seat delivering home cooked meals to people living with HIV and AIDS. I’m pretty sure that makes me the youngest volunteer the NO/AIDS task force has ever had on record, but even if not, I’m still going to keep saying so. It absolutely didn't happen this way, but in my ideal memory I was dressed in baby stilettos and a rainbow onesie. 

    It probably goes without saying that back then there was a stigma attached to HIV and AIDS that in many ways of course is still boldly hanging around even in 2016. The meal delivery was part of a program called Food for Friends, which my grandmother’s sister, my Great Aunt Rose, helped to establish--against the prevailing ideology at the time that ignored the concerns of HIV+ people and people living with AIDS. I'm absolutely going to take my great Aunt Rose as an inspiration for how to not stay quiet about injustices.

    At one point, Food for Friends put out a cookbook to raise funds. My Maw-Maw (my great-grandmother) had a killer gumbo recipe that made its way into the cookbook, and I'm glad it did. I decided to make it the other day because I've honestly never made gumbo before, and if there was ever a time for a large comforting bowl of nostalgia, it's right this minute.

    Annnnd, as every New Orleanian is tired of hearing, the whole thing about gumbo is that it comes from the fusion of a ton of different cultures and cooking styles, and even the ingredients used in it have origins from all over the world. So for that reason, we always talk about New Orleans--and in this case, I'm gonna go as broad as the whole U.S.--as being a gumbo, a sum of equally important parts that have all different origins and histories, and that get all mixed together to make something truly great. Equally. Important. Parts. Now excuse me while I go ugly cry to the tune of "America the Beautiful." 

    In addition to being a huge symbol of pride and diversity for me, this recipe is a great way to use your leftover turkey in the days following Thanksgiving. If you’re making this at some other time of year / don’t already have turkey made, I’ve included a quick recipe for roasting a couple turkey drumsticks. But don’t feel like you have to use turkey at all! The best thing about gumbo is you can make a delicious meal out of pretty much whatever you’ve got. Pot roast? Sure. Bacon? Absolutely. Quinoa? Well, that caused some uproar when Disney did it a couple months ago, but honestly I’d give it a try. It’s time to end all forms of discrimination, gumbo ingredients included. Oh, and in case you're wondering, this gumbo gets topped off in a popular Cajun way, with a big pile of potato salad. Maybe you're used to seeing gumbo topped with rice, but not today. Recipe below, cher!


    The finished roux

    The finished roux

    Adding in the green onion and parsley

    Adding in the green onion and parsley

    Green onion, parsley, and sausage simmering in the roux

    Green onion, parsley, and sausage simmering in the roux


    Turkey Andouille Gumbo
    Makes about 5 quarts.

    • 1.5 cup all-purpose flour
    • 1.5 cup canola oil or vegetable oil
    • 2 cups (about 5 large stalks) celery, chopped
    • 3-4 small-medium white onions, chopped
    • 1 large bell pepper, chopped
    • 3 cloves garlic, minced
    • 1/2 bunch green onions (about 1/2 cup), chopped
    • 1/2 bunch parsley (about 1 cup lightly packed), chopped
    • 6 cups chicken stock
    • 1 lb Andouille sausage, sliced
    • 3 cups cooked turkey meat, shredded
    • Salt and pepper to taste
    • Gumbo filé and/or hot sauce to taste.
    1. Begin by making a roux.* Heat oil in a large pot or dutch oven over medium heat. When oil begins to bubble slightly, add flour in slowly and stir constantly to prevent sticking and burning (a flat-ended wooden spatula or metal whisk works best). Cook and stir constantly 30-45 minutes, or until roux is a shade darker than peanut butter, something close to milk chocolate. If making roux ahead of time, pour into a large sheet pan with a 1" lip lined with parchment paper*, cover with plastic wrap, and freeze up to 1 month.
    2. Lower heat to medium-low and add onion, bell pepper, celery, and garlic to pot and stir so that roux is covering vegetables evenly. Saute 10-15 minutes, or until vegetables become slightly translucent and begin to fall out of shape, stirring occasionally to prevent burning. 
    3. Add green onions, parsley, andouille, and chicken stock. Add salt and pepper to your liking.
    4. Turn heat to medium to bring gumbo to a boil, then reduce heat to low, cover, and let simmer 1.5 hours.
    5. Add shredded cooked turkey meat and simmer another 30 minutes.
    6. Serve over white rice or with a scoop of potato salad (recipe below) on top. Season individual servings with filé and/or hot sauce to your preference.

    Potato Salad

    • 3 large baked russet potatoes, cut into 1/2-inch chunks
    • 3 hard boiled eggs, chopped
    • 3/4 cup mayonnaise
    • 2 Tbsp buttermilk
    • 3/4 cup celery, chopped
    • 1 small onion, chopped
    • 2 Tbsp dijon mustard
    • 2 Tbsp coarse ground mustard
    • 2 Tbsp dill, chopped
    • Salt and pepper to taste

    Combine all non-potato ingredients in a medium to large mixing bowl and whisk evenly. Add potatoes and stir until fully incorporated. Cover and refrigerate 30 minutes before serving.

    Turkey Drumsticks
    If you don't already have cooked turkey leftovers.

    • 2 turkey legs
    • 1 Tbsp salt
    • 1 Tbsp oil or melted butter

    Preheat oven to 350*. Cover turkey legs in a thin layer of salt on both sides, then cover the tops with a thin layer of oil or melted butter. Place on a foil-lined baking sheet and bake for 1 hour, until juices run clear or a meat thermometer reads 165 degree when inserted into the thickest portion of the drumtick.

    Notes

    • Anyone who knows gumbo knows that the roux is where it's at - but it's also one of the steps most easily messed up. To make sure you don't burn your roux, check out this helpful guide.
    • We recommend freezing the roux in a thin layer because it makes it easier to break up once frozen if you aren't using all of the roux at once. However, if you plan on using the whole batch you can go ahead and freeze it in a standard tupperware container.
    • Like so many dishes from South Louisiana, gumbo only gets better after a day or so. This recipe will stay good in the fridge in an air-tight container for up to one week.


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    'Salty' Honey Pie


    It's been a shit year and now there are just SO many things to yell at each other about at the Thanksgiving table! From climate change to the demagogue dude that just won the election, there's sure to be chaos throughout the dining rooms of Americans everywhere. Oh joy.

    Bring some lightness into it, maybe, with salty honey pie to let everyone know how you're feeling (read: salty). For starters, you can write whatever you want on top, so, maybe "F&%$ You Aunt Becca" could allow you to get something off your chest. In addition, it's so damn sweet that after everyone has gobbled up this delicious slab of love, they're going to immediately pass out from a sugar crash (caution: small slices, y'all, small slices) meaning less time for arguing and more time for napping.

    This particular pie recipe comes from Brooklyn-based pie shop Four & Twenty Blackbirds, but we really got inspired to make it after seeing both Michelle and Joy had posted about it in the last few years. You've got to be a real fan of honey to eat this thing. Like, it's a honey pie. It honestly may sound gross (and if you're nodding your head in agreement right now, plz stop) but it is so effing good. It's got this velvety custard-like texture and density, and this super super sweet flavor of honey, all contrasted with a flaky crust (we used a gluten free store bought crust from Whole Foods because Beau's family is gluten free and we're not about to figure out gluten free crusts, sorrrrry). It's damn good, especially with a side of coffee. 

    Our favorite bearded syrup-slinger, Casey, over at Bushwick Kitchen sent us a care package of assorted honeys and syrups, including his honey trio gift set that has him first in line of potential third boyfriends. We used the salted honey in this recipe and, honestly, we could go on and on and say it's amazing and all that but you get it, it's the bomb. 

    Check out the full recipe below and have a happy happy salty Thanksgiving!



    Salty Honey Pie from Four & Twenty Blackbirds

    makes 1 pie

    • 1 frozen store-bought pie crust (or check out this crust recipe from Michelle!)
    • 1/2 cup (1 stick) unsalted butter, melted
    • 3/4 cup granulated sugar
    • 1 tablespoon fine-ground cornmeal
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon kosher salt*
    • 3/4 cup honey (we used Bushwick Kitchen Salted Honey)
    • 3 large eggs
    • 1/2 cup heavy cream
    • 2 teaspoons white vinegar
    • 1 teaspoon flaky sea salt
    • Powdered sugar for dusting, optional
    1. Place a rack in the middle position of your oven and preheat that sucker to 375 degrees.
    2. This recipe can be done in basically one bowl, so go ahead and pick out a nice large mixing bowl and toss in your sugar, melted butter, cornmeal, vanilla extract, and kosher salt (if not using pre-salted honey).
    3. Whisk in your honey and then the eggs, one at a time, waiting until each egg is fully incorporated to add in the next. Now whisk in your heavy cream and white vinegar until fully incorporated.
    4. Place your frozen pie shell on a rimmed baking sheet and strain the filling we just made into the pie shell (see photos above). Carefully transfer the baking sheet to the oven and bake the pie for 30 minutes before rotating 180 degrees and baking for another 15 - 20 minutes. The top will be a dark golden brown and slightly puffed up. The edges should be firm, while the center jiggles like gelatin.* 
    5. Remove from the oven and place on a wire rack to cool to room temperature. You can serve it slightly warm but if it's not yet set it'll be a little sloppy, but hey, you do you. This pie can also be served chilled out of the fridge. 
    6. We topped ours with powdered sugar, flaky sea salt, and fresh whipped cream. 
    7. To create the stripe in the middle, we got real weird and used a rectangular cut out from a rice paper spring roll wrapper that we wet slightly. You could also use a parchment paper cut out to create any shape you want. We then sifted powdered sugar on top and removed the rice paper to reveal a big stripe in the middle. We used cookie cutter letters to give us our lettering outline, and then piped little whipped cream stars into the shape with a #32 icing tip. 

    Notes

    *If using the Bushwick Kitchen Salted Honey, you can leave out the 1/2 teaspoon kosher salt.