If you’re looking for unique fall salad recipes, be sure to jot this one on your list (or better yet, save it to Pinterest so you can easily find it later)! This Asian Slaw will be an unexpected burst of color and flavor at your next fall dinner.
I love to entertain during the fall season, and especially love to host Thanksgiving. In fact, it’s my favorite holiday to play the role of hostess. There’s just something about a holiday where the food is the star and the atmosphere is typically low-key and joyous that makes my heart sing. Every other year I get to host my family for Thanksgiving dinner (the other years, we head to my in-laws house in the neighboring state). One thing that trips me up when I do host is what to serve for lunch on Thanksgiving Day. I mean, we’re spending the entire day cooking in the kitchen for our feast and the last thing I want to do is make a big lunch that guests will fill up on. But, a crowd’s gotta eat, right? I decided that a fun and flavorful salad was the perfect option for a light, but satisfying lunch. And this recipe in particular is great because the flavors are complimentary to the traditional Thanksgiving dinner we’ll enjoy later, but just different enough to feel special and unique.
The salad is made up of a few fresh and bright veggies. Red and green cabbage, carrots, broccoli, and red bell peppers are tossed with a dressing made with Kikkoman Soy Sauce, which gives the salad a great Asian flavor. I like to offer the dressing on the side so guests can add their own desired amounts. Plus, if there is salad left over, you can store the salad and dressing separately and enjoy later (if you store the salad tossed with the dressing it will get soggy). Of course, if you don’t expect to have left overs, you can toss the dressing into the salad right before serving.
I also topped the salad with some fried wonton pieces, which gave it a great crunch.
What I love most about this fall salad recipe is how much flavor it packs. It would make a great addition to any fall or holiday dinner.
The dressing is actually really versatile. I can see enjoying it drizzled over fresh fish as well.
Weekends around here feel somewhat like a blur sometimes. We work all week, run around with school, sports, and activities, and then BAM–we have two “free” days to pack in all the other commitments, grocery shopping, and household chores. Before we know it, we’re staring Monday right in the face again. Can you relate at all? Surely I can’t be the only one who feels like she blinks and the weekend vanishes.
I’ve come to accept that I cannot technically make the weekend last longer, but I can maybe slow it down (even for just a moment). In an effort to slow down for a few minutes at the start of each weekend, the Mr. and I started have a Saturday morning coffee date–in our pajamas, while at home. No rushing out the door, no scrambling to get ready or be somewhere special. Just the two of us holding hands at the Keurig®machine (okay maybe it’s notthatcheesy, but you get the idea).
This is a whole new idea to us because typically you’d find us scurrying through the nearest Starbucks drive-thru window on our way somewhere. But with the new Starbucks® Caffé Latte K-Cup® pods, we now have our favorite coffee at our fingertips. This, my friends, is worth celebrating. It’s such a nice time to enjoy our favorite flavors and spend some quality time together–He loves the Caramel Caffè Latte and I typically go for the Vanilla Caffè Latte!
These Caffè Latte K-Cups®come in three delicious flavors, which means you can have a little variety. Although vanilla is my go-to, I do like to change things up between all three (mocha, vanilla, and caramel) while the Mr. sticks with his favorite, caramel.
I also like to add a little breakfast treat to our routine. We just have to wake up early enough so the kids don’t get to them before we do! What do you think? Could your weekends use a slow-down plan?
Stir, Sip, Enjoy. Signature Starbucks® latte flavors, now available in a K-Cup®
If you’re looking for a fall cocktail, this Apple Cider Moscow Mule could be your new go-to. The apples, cinnamon, and ginger combine for a nice fall flavor pallet perfect for this time of year. And, if you happen to live somewhere where the weather is still sweltering hot (like I do)…this is perfect because it’s served over ice in a nice chilled copper mug.
Have you been on the Moscow Mule bandwagon? Typically, I try resist anything overly trendy but you just cannot argue with this drink–it’s so versatile and refreshing! Plus, I have a thing for copper so it doesn’t hurt that you can get so many cute copper mugs! I have a small collection going on and love to mix-and-match the styles.
To make this drink you will need vodka, ginger beer, and apple cider (get it fresh from the produce section if you can), and limes. (more…)
I just realized Halloween is creepin’ up on me (ha, get it!), and I almost started to stress about. I mean, what cute treats am I going to make this year? What adorable crafts will I think of? Who knows (really), only time will tell. I’m totally last minute lately but instead of freaking out, I ‘m just sort of rolling with it.
The good news is, I have a few great Halloween treats already here on the blog for you. I bet you’re nothing like me, and totally ahead of the game.
So, if you’re looking for something cute to make the kiddos, or prepping a party and looking for Halloween party food–I’ve got you covered with these four ideas. They are really easy to make (and you can even cheat and buy store bought cupcakes like I did!). Just click the links at the bottom to go to the individual recipe.
Fall, schmall. It might be mid September but here in So Cal it’s 97 degrees. And honestly, even if it was cooler, I believe ice cream is a year-round treat. Are you with me?
I’m always looking for simple ways to add a fun touch to things and that’s how I came up with these easy ice cream cone wrappers. In under 5 minutes you can transform an ordinary ice cream cone into a unique one! All you need to do is print them, cut them out, and wrap them around the cone. Simple :) They would also be fun if you’re hosting an ice cream party! (more…)
I have a little confession: I was always scared to bake a cheesecake. I am not sure why, really. I guess I just assumed it was tricky, required a special pan, and was going to taste bad. But none of those things are true. This simple recipe for mini cheesecake bites is my proof. I am so glad I decided to develop this recipe because it was easy and the reward was delicious!
I wanted to come up with a creative dessert that was easy to make but would impress guests at our recent family dinner party. I like being able to serve bite-sized desserts on a platter so guests can take one (or two) and pass them around. This also works out really well for the dishwasher, because there is less to clean up after everyone has gone home.
Gather a few ingredients and get ready to bake (you’ll find the full recipe below). Don’t be intimidated (like I was) at the idea of making your own cheesecake from scratch. I promise it wasn’t difficult and it tastes way much better than the no bake-versions I had tried in the past. The star is the Philadelphia Cream Cheese which is made with, fresh milk, real cream, and no preservatives – nothing else tastes like it.
See, no special pan! I simply lined an 8×8 baking dish with parchment paper. You’ll want to let it overhang about 2″ on each side so you can later “lift” the baked cheesecake out of the dish. If your parchment paper isn’t big enough, just use two pieces that criss-cross the pan. The bottom part of the dish will be your graham cracker crust layer. Then, you’ll pour in the creamy cheesecake mixture on top before putting it in the oven.
It bakes low and slow for about 30 minutes at 325 degrees. This ensures your cheesecake top doesn’t crack. But don’t worry too much about it even if it does because you’re going to top it with drizzled chocolate and candy bar pieces so no one will even notice.
While it’s baking, cut your favorite candy bars into bite-sized pieces. You’ll use these for your cheesecake toppings. You’ll need about 48 pieces.
After it comes out of the oven, let it cool for about 15 minutes and then place it in the freezer for another hour, (be sure to cover it with plastic wrap first). This cools it down so it can harden a bit, which will help you cut the cheesecake into nice 1-inch pieces.
Once you have cut your pieces, add a drop of chocolate sauce or fudge to each piece and then place a candy bar on top. That’s it. Easy, right?
Place these mini cheesecake bites on a platter or use a cake stand. I promise, they won’t last long!
Serves: 16 Servings when a serving equals 3 pieces
For the crust
1½ cups Graham Cracker Crumbs
5 tablespoons butter, melted
For the cheesecake filling
2 eggs at room temperature
2 8-ounce PHILADELPHIA Cream Cheese Bricks, softened, at room temperature
1 teaspoon vanilla extract
¾ cup granulated sugar
⅛ teaspoon salt
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
For The Topping
5 Tablespoons chocolate sauce
48 Candy bar pieces
Preheat oven to 325°F. Line an 8-inch square baking pan with overhung parchment paper.
For the crust. In a bowl, combine the graham cracker crumbs and the melted butter, and mix until all of the crumbs are moistened. Press the mixture in the pan and press firmly into an even layer.
For the filling. In a bowl, beat the cream cheese (I used the paddle attachment in a stand mixer but you could also use a hand mixer) until it is light and fluffy. Next, add in the sugar, salt, cornstarch, eggs and vanilla, beating to combine well after each ingredient is added. The mixture should be very smooth. Pour the filling into the prepared pan on top of the crust. Place in the center of the oven and bake until just set (about 30 minutes). You’ll know it’s set when it doesn’t jiggle in the pan. Remove from the oven and let cool in the pan for about 15 minutes before covering the pan with plastic wrap and placing in the freezer for an additional hour to harden up.
To Make The Bites. Remove the cheesecake from the freezer, uncover and remove from the pan using the overhung parchment paper to “lift” it out. Using a sharp knife, slice into about 48 1-inch squares. Top each bite with a drop of chocolate sauce, then place a piece of candy bar on top of each one.