Pumpkin (birth)Day

Hi cats, how was your weekend? Mine was the perfect mix of fun and relaxation. We've been short-staffed at the restaurant these past few weeks, and it feels like I've been going non-stop. Fortunately, I had the past 3 days off and Hurricane Sandy forced me to sit back and take it easy. It's no exaggeration when I say I literally laid in bed all day Saturday and Sunday, sipping detox tea and watching romantic comedies. It was pure heaven. 

[I've seen You've Got Mail over a dozen times, and I can honestly say I love it more and more each time I see it.]

Friday served as the 4th annual Pumpkin Day (I cannot believe it's been this many years since the first one!) Though if I'm being truly honest, it's been pumpkin month this year. (Which really means I made pumpkin cream  cheese muffins in September, and I've been sipping pumpkin beer since late August...) This year's Pumpkin Day was particularly special though, because Friday night we celebrated my main man's 50th birthday. My dad requested this pumpkin bourbon cheesecake, we stocked up on craft beer (seasonal, of course) and celebrated with a bunch of friends and 2 big pots of spicy chili. Sandy may have squelched our plans of a bonfire, but she didn't dampen our spirits. 

[We converted the laundry/mud room into a wet bar. It helped cut down on the traffic in the kitchen and as the ice melted it went right down the drain! Pretty brilliant if you ask me.]

[My mom had already scooped up a plethora of pumpkins, so even though our day didn't actually include a trip to the pumpkin patch, there's no shortage of decorative gourds around the house.]

The cheesecake was delightful. The crust is particularly tasty and the bourbon gives the cake a nice, full flavor. I almost skipped out of the sour cream topping, thinking cream cheese plus sour cream topping would equal cream overload, but I'm so glad I didn't. It's a nice contrast and it packs another little punch of bourbon flavor. I'll be making it again for Thanksgiving, and we are in the process of developing a bourbon caramel sauce to drizzle over the top, because you can never have too much Makers Mark, no?

psst... Sunday morning I woke up to pumpkin Belgian waffles, so it looks like even though "pumpkin day" is over, the pumpkin love will continue indefinitely. 

psssstt... you might have noticed a few minor changes here in Soliloquyland... I did a little tweaking! I think the changes will be more conducive for sharing both photos and text. And I think it was time for a change since this little blog just turned 3 on October 19th!! Time flies. 

the dark side

I've been on a bit of a dark chocolate almond kick lately (as seen here.) It all started with Dove's Roasted Almonds Covered in Silky Smooth Dark Chocolate. I picked up a bag at the grocery store and kept it stowed away in my purse. They have the perfect amount of chocolate to take the edge off my after-dinner sweet tooth, but enough protein to provide a nice post-workout boost. And (on occasion) they served as dinner (but only when I worked late and I was out of microwave popcorn.)

But my sweet mom, being the Penelope* she is, upped the ante with these bad boys from Trader Joe’s…

“Trader Joe's Dark Chocolate Almonds with Sea Salt and Turbinado Sugar start as California-grown dry roasted almonds. We drench them in luxurious dark chocolate, and then gild the lily – just a bit – by dusting the chocolate with turbinado sugar (often called “raw” sugar, turbinado crystals are larger and darker than white sugar) and coarse sea salt produced from the natural evaporation of San Francisco Bay seawater. The almonds are crunchy; the chocolate is creamy; and the sugar and the salt add tantalizing coarseness that tickles the tongue. Each almond is bite-sized, and each bite is an explosion of flavor and texture in your mouth.” [via Trader Joe's]

I’m a texture junkie, so they score obvious points for that one. But what I really cannot get enough of is the perfect balance of contrasting flavors. Think salty-sweet (like a chocolate covered pretzel) but with the added depth of delicate, nutty flavor. Heaven.

*Penelope, if you're unfamiliar. Isn't Kristen Wiig the funniest?

girly cupcakes

I can't say exactly why, but I never really bought into the whole cupcake fad. I must admit, I can be pretty picky when it comes to frosting. And truth be told, I don't like things that look too perfect, so a piped-on pile of confectionery goo just doesn't do it for me. And of course, as soon as anything becomes too mainstream I immediately develop a distaste for it (I guess it's just the hipster in me.) This weekend though, on a whim, my sister and I decided to whip up a batch. But not just any cupcakes: we were determined to make the most girly cupcakes possible. How do you do that, you ask?

First, make them mini. Anything little is automatically more feminine. Use adorable paper liners that could easily be mistaken for the finest of stationary.  As for the recipe? Funfetti... obviously. But be sure to use Rainbow Chip frosting. You can't beat Rainbow Chip frosting... unless you add pink food coloring (of course.) 

While the cupcakes are in the oven, do facials and manicures. After the cupcakes have cooled, and your nails have dried, blast Taylor Swift songs and sing along as you give each one a haphazard swirl of frosting on top. The smudgier the better. Finish with bright, sparkly sprinkles and edible glitter. 

Note: a sister isn't required, but she makes everything more fun. 

Brownies & Brownie Pie

Tuesday afternoon already? This week is going by at lightning speed! Lately I have realized how prone I am to counting down: days until my next trip, miles until my run is over, minutes until 5 o'clock. It's such a funny thing though... the minute I stop paying attention to the minutes in the day, I find myself enjoying them more. 


You know how I mentioned my "big speaking engagement" this past weekend? Well, Sunday afternoon I was invited to share with two Brownie troops (twenty 2nd graders!) about QH2O. I was nervous. Explaining the global clean water crisis to a bunch of 7-year-olds is a daunting task . I didn't know if they would understand. I worried they wouldn't be interested. I also was afraid of upsetting them. How do you look at a child and say "Every 15 seconds a child, just like you, dies from a water related illness." But the minute I entered that room, my anxiety left me. 

They were enthusiastic and passionate. Empathetic, interested, and attentive. They asked intelligent (heartbreaking) questions. Questions I don't have the answer to. But most importantly, they were moved to act. When I talk with adults about what we are doing, many don't understand. They refuse to believe that they are capable of making a difference. Children are different though, they still know they can change the world. Even if it means saving up coins in an old milk jug in hopes of someday financing a well. I left feeling inspired, encouraged, and reassured that this field, nonprofit communications, is exactly what I want to do. 

In honor of the Brownies, I made a Brownie Pie Friday night. That's a lie. I've had this recipe marked on Pinterest for weeks and I finally got around to making it. It is delicious. The kind of thing that each bite makes you happy to be alive. And, since there are no guarantees in this life, I found it perfectly delectable with strawberries for breakfast. Brownies and brownie pie... whatta weekend. :)

Candied Spiced Pecans

A great, big pecan tree towers tall in front of the house where I grew up. Most years, hurricanes rolled in off the Atlantic and wiped out the crop before it was mature. But one, magical year the tree weathered the storms and we were able to reap the bounty of its branches. We ended up with bushels and barrels of the things, and never, ever got sick of them. There's something to be said for enjoying food right where it was harvested. And to me, pecans will always say home.

Roasting the pecans brings out their rich, nutty flavor. And roasting them with the most perfect blend of sugar and spices? You'll think you've died and gone to heaven. I have made 2 batches in the past 2 days in hopes that my younger brother, who shares both my sentiments regarding pecans and my affinity for the candied variety, will pack his bags and head north.

Candied Spiced Pecans:*

1 large egg white

1/2 cup sugar

1 tablespoon cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon allspice

about 1 lb. pecans

1. Preheat oven to 300

2. Beat egg white until stiff

3. Mix together sugar and spices

4. Stir sugar mixture into egg white

5. Gradually stir in pecans, coating liberally.

6. Spread out on parchment-lined baking sheet

7. Bake at 300 for 45 minutes, stirring every 15. 

*I'd say this is more of a recommendation than a recipe. If you love ginger, add some ginger. Vanilla? I'm sure that would be lovely too.

Crock Pot Candy

Hi love doves... Are you having a happy day? It is a beautiful (albeit chilly) morning here in the Bluegrass State! The weekend has been loads of fun, and I plan on soaking up the rest of this precious time with my sweet grandparents. Speaking of sweet, yesterday we made a sweet little treat that I couldn't resist passing along. Usually making candy is so labor-intensive, but this crock pot candy is anything but that. "Just set it, and forget it!" (infomercial reference? Duh) Helpful hint: make sure your crock pot is big enough! As you can see, ours was a tight squeeze!!

Elf Day

Hello little elves, did you have a festive weekend? I most certainly did. Saturday afternoon I dashed off to Wilmington so Taylor and I could celebrate the 3rd annual Elf Day!* We attended a handmade holiday craft show, picked out a tree, and grabbed dinner with Taylor's brother & his girlfriend at a new restaurant in town. It was so much fun! 

The remainder of the evening was spent with friends baking homemade ornaments and trimming the tree, making Oreo bark and listening to all the best Christmas music. It was absolute perfection...

The ornaments were made by mixing cinnamon and applesauce, and then baking the cut-outs for 2 hours. [i.e. olfactory heaven, seriously, the whole house smelled like cinnamon-Christmas-wonderland] I love how rustic and old-fashioned they look, so I plan on making a batch for my tree this afternoon.


The bark was ridiculously easy (only 2 ingredients!) and absolutely delicious.


*Elf Day is day each year dedicated to doing all things Christmas. The first Elf Day we bought presents, wrapped gifts, and ate ice cream for dinner. Last year, I made a roasted tomato tart and attended a festive party with my girlfriends.  

[Elf Day 2009]

Classic.

When it comes to cookies, I find it difficult to beat the classics. My go-to cookie has always been oatmeal chocolate chip. The oatmeal gives them a nutty, hearty flavor and the perfectly chewy texture is unmatched. I always follow the Quaker Oats recipe that is printed right on the lid, because I mean hey, Quaker knows oats. 

I must admit- I always use chocolate chips instead of raisins.

Kitchen Aid mixer: God's gift to the suburban housewife & the rest of humanity

Chocked full of chips, as they should be. 


What's your go-to cookie?

(p.s. nail polish is "Lady Like" by Essie- a birthday present from my dear friend/fellow polish junkie Melissa!)

the boozy barista

Not to sound like a total lush, but I'm always a fan of a nightcap. In the fall, as the air gets crisp and cool we often enjoy dinner alfresco on the back porch. There is usually a big fire burning in the fireplace and my favorite part of the meal is when we sit around afterward, talking, roasting marshmallows, and enjoying coffee.

Coffee is good, spiked coffee is even better. (Jk... kind of... not really.) I have been experimenting with my barista skills, and I've just about nailed it. Current Favorite? 1 part espresso, 1 part Baileys Irish Cream, 1 part Frangelico with Godiva caramel and white chocolate infused steamed milk. Per.fec.tion.

[The Nespresso Pixie is seriously life-changing... delicious, perfect espresso every time]

[delightfully smooth steamed milk at the push of a button (it really is that simple) To infuse the milk, I add a splash of the liqueurs before steaming. ]

[again, pardon the image quality, all photos via iPhone, but praying my Nikon will be back in my arms today?!]

she's a peach

Peach season is my favorite season. Really, is there anything better? On cereal, in pies, in tea... cannot get enough. When I saw this recipe in Food Network magazine last month I couldn't wait to try it out. I am not exaggerating when I say it is absolute perfection. I know I say that a lot, but really, this cake is to die for. 

The layering of the peaches allows the juices from the fruit to infuse the cake. Ex.cep.tion.al. 

The pecans and cinnamon sugar make the topping nice and crunchy. The cake is quite comparable to a coffee cake, so I will be enjoying it for breakfast until further notice. (p.s. Though I hardly thought it was possible for the cake to improve, it is even better the second day, as the peach flavor becomes even more prominent.) 

Ina, you're the best. No seriously. The. best. 

birthday cookies

On my sister's 14th birthday, I promised we would make her favorite cookies (white chocolate macadamia, of course) Today she turns 15, and I am embarrassed to admit that we didn't make her "birthday cookies" until a few days ago. That's almost one year late. (I like to tell myself it is because we wanted to make her birthday last longer, but truth is I'm just a terrible sister.) 

I'll admit it: I'm a texture junkie. When it comes to cookies (and pretty much anything else) my theory is pretty simple... more is more. When I saw this recipe I knew we had a winner, and Janie agreed (which was important because hey, they're her cookies after all.) 

They turned out absolutely perfect. Crispy, chewy, and the addition of semisweet chocolate was the perfect balance of flavor. (And we may have gotten a little heavy-handed with the macadamia nuts... but can you blame us?)

Happy birthday, princess! I couldn't be more proud of you. All my love. xo

[2009]

The Beginning of the End

I had my last day of undergraduate classes today, in typical undergraduate fashion... A major deadline for a magazine assignment that never did seem exactly right, but finally a frantic submission, a hurried lecture and a windy walk back to my apartment in 85% humidity. And just think, a few months from now I will look back on my college days with such fondness... oh nostalgia. Spending the remainder of the afternoon working on a paper (honestly, this is the most collegiate I've felt all semester) and then dashing off to induction. Oh, c'est la vie. 


Did I tell you I made a cake? No? Well I did. From scratch. For Rob's birthday. (I'm really pulling out all the stops to try to convince him to propose, but I don't know if I've quite won him over yet.) Anyways, I used Ina's Strawberry Country Cake recipe and it was pretty good, but I overcooked the cakes a bit, which is funny, because I took them out 5 minutes early. Hmph. Oh well, at least it looked pretty. 

 [The recipe says to use one cake and cut it in half, but what fun is that? I used two.]

 [The birthday boy making Peter cry. Typical, but this picture makes me laugh.]

[And if you absolutely hate how the cake turns out, I recommend having another glass of wine. You just might change your mind.]

Oreo Stuffed Chocolate Chip Cookies

I love oreos. And I love chocolate chip cookies. So when I started seeing Oreo Stuffed Chocolate Chip Cookies all over the web, I could not wait to try them out. 

We cheated and used Toll House cookie dough. And I decided to try out mini oreos because everyone said the originals made massive cookies. 

I made little cookie dough balls and flattened them in my palms. Then wrapped it around each oreo like a delicious blanket.

We baked them at 350 for about 12ish minutes?

The final product was gooey and delicious, perfectly melty and sweet. Now, admittedly, they would have been infinitely better if we had used my dad's recipe for homemade chocolate chip cookies (because you know he makes the best) but they were still quite delectable...

And with ice cream it made for a toothsome treat!