Month: October 2018

Bacon Wrapped Apples

Bacon Wrapped Apples

Sometimes, delectable finger foods are born out of necessity. These bacon wrapped apples were born out of the necessity to clean out the fridge before going on vacation. Yet, now that I’ve made these, they might be my go-to party food. They’re perfect served hot […]

Shrimp and Grits

Shrimp and Grits

Shrimp and grits is kind of the quintessential Southern dish. You have your fresh seafood, your grits, and everything is cooked in bacon fat and slathered with butter (YUM). It’s a gorgeous mix between rich flavors of all kinds. I usually associate those kinds of […]

Savory Honey Glazed Carrots

Savory Honey Glazed Carrots

It’s only after having this blog for a few months that I’ve realized what a ridiculous sweet tooth I have. I keep wanting to make desserts, and not veggies at all. But, even for me, these savory honey glazed carrots hit the spot. They’re still healthy vegetables, but they’ve been soaked in tangy balsamic vinegar, caramelized, and drizzled with butter and honey. I’m trying real hard to be an adult and eat my veggies, and this recipe for savory honey glazed carrots makes it a lot easier. Enjoy!

Ingredients

  • 2 pounds carrots
  • 6 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • Salt and pepper

Instructions

Begin by heating the oven to 490 degrees F. Next, peel the carrots and chop them into bite-size discs. Move the carrots to a large bowl, drizzle 2 tablespoons of melted butter over the top, and toss to coat. Transfer the carrots to a sheet pan, and bake until charred at the edges (about 12 to 15 minutes).

When the carrots are charred at the edges but still firm in the middle, return them to the large bowl and drench them in balsamic vinegar. Allow to rest for five minutes.

savory honey glazed carrots

Next, return the carrots to the sheet pan, drizzle the honey on top, and scatter the remaining butter (in cubes or slivers) across all. Return the carrots to the oven, and allow them to bake until tender (about 5 to 7 minutes). Serve warm.

Chocolate Raspberry Explosion Cake

Chocolate Raspberry Explosion Cake

It was my birthday last week! So of course I had to make a decadent, scrumptious explosion of a cake. It might sound sad to make your own birthday cake, but I really wanted to go all out. Hence this chocolate raspberry explosion cake. It’s […]

How to Dry Herbs

How to Dry Herbs

Dried herbs are a major part of my cooking. I’ve been growing herbs all summer, because they smell good and I needed some plant babies. Now that it’s growing cooler outside, it’s time to dry herbs and put them away for the winter. Don’t worry, […]

Chunky Tomato Basil Soup

Chunky Tomato Basil Soup

This chunky tomato basil soup is the perfect fall soup. It’s kind of the epitome of cozy. Cam was sick this week, so we ate this soup for dinner pretty much all week, curled up in blankets and watching old movies. This chunky tomato basil soup is like the elevated version of Campbell’s that we all had as kids; still cozy and delicious, but something tasty and impressive enough that you could serve it to friends and family. Something about the rich creaminess and the layers of garlic and herbs gives it that little something extra. (Is it hygge? I think it’s hygge.)

The veggies also make this soup a lot healthier than Campbell’s. But if the idea of chunks turns you off or if you have picky eaters, feel free to puree the onion and carrots as well (after cooking). The soup will taste just as good, and it will be even better for dipping.

Ingredients

  • 3 large tomatoes (or 1 14 oz can diced tomatoes)
  • 4 oz cream cheese, softened
  • 1 onion
  • 3 carrots
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 3 cans (10.75 oz) condensed tomato soup
  • 2 cans (11.5 oz) V8 juice
  • 1 cup half-and-half
  • 3 teaspoons basil
  • 2 teaspoons oregano

Instructions

First, puree the tomatoes and cream cheese together in a food processor or blender. Set aside. Next, dice your onion and carrots into bite-size pieces.

In a large pot, saute the onion and carrots in butter. Add the garlic and saute until fragrant. Mix in the tomato soup and V8 until blended. Stir in the cream cheese mixture, half-and-half, basil, and oregano. Cook until heated through. Serve your chunky tomato basil soup with crusty bread, grilled cheese (like this one here), or crackers for optimal coziness.

Chocolate Chunk Bars

Chocolate Chunk Bars

These chocolate chunk bars are an ideal snack. You can tell yourself they’re healthy, because they have fiber and fruit and aren’t some processed junk you got from a vending machine. Yet, at the same time, there’s CHOCOLATE. . . and peanut butter and honey […]