Thanksgiving Faves

IMG_4672{pumpkin pie cookies}

Happy Thanksgiving Week! Are you ready for Thursday? I’m clearly running behind this week, as this was supposed to be a Friday Faves post, and then a Monday Faves post, and now here we are, two days before the big day. You probably have all of your menu planning figured out, your shopping done, and everything prepped as much as possible by now.  But hopefully a few of these links might still come in handy, or perhaps like me, you can just bookmark them for next year.

FullSizeRender{Glassybaby + glitter leaves}

IMG_4646{my favorite side dish}

IMG_1041{Harper’s Thanksgiving present from Auntie}

IMG_4767{I got these outfits on sale at Baby Gap last fall – so excited they finally fit}

Friday Faves: Halloween Edition

IMG_3980{my two favorite things}

Happy Halloween Eve! What are your plans for tomorrow? Any fun traditions? I’m looking forward to spending the evening with my niece and nephew, especially since it’s baby Harper’s first Halloween. She’s going as a ladybug (contrary to the photo above, where she and Cooper are just props for my Cat in the Hat costume), and Coop is going to be a little pumpkin. One costume is homemade and has been in the works for months, and one was scavenged from the last few remaining options in his size at Pottery Barn Kids a week ago (anyone who knows my sister or my sister-in-law can guess whose is whose), but they are both going to be adorable. I can’t wait until they’re old enough to trick-or-treat, but for the time being it will be nice to stay warm and dry inside handing out candy, as the forecast for tomorrow night looks pretty bad. Wishing everyone a lovely Halloween weekend, full of lots of treats and hopefully waterproof costumes! Some links and pics (a little baby-heavy, as that’s all I’ve been doing the past few days!):

  • Cooper is obsessed with spiders lately (and cookies too, incidentally) – I may need to make these for him.
  • Homemade Almond Joys – one of the many things on my to-do list for this Halloween that just didn’t happen (along with carving a pumpkin!) – but I’m thinking if I write it down here maybe I’ll hold myself to it for next year. I did make her homemade Twix a few years ago and they were to die for.
  • How cute are these Mummy Cupcakes?
  • I’m going to make this tomorrow night.
  • Lena Dunham’s costumes through the years – so funny!!

IMG_3997{favorite halloween candy}

IMG_3868{little skeleton buns in their honest diapers}

IMG_3853{cookie treats for friends and neighbors}

IMG_3988{coordinating cuddles (compare with last year – sob!)}

Friday Faves

IMG_3473{pumpkin snickerdoodles}

What are you up to this weekend? I have a long and ambitious list that includes a haircut, a trip to the pumpkin patch, and three dozen pumpkin sugar cookies that need decorating. [I have a new little cousin/nephew as of 2:00 this afternoon, just in time to get his name on his cookie! And one of B&B’s most loyal readers also welcomed a baby boy today – happy birthday Gavin and Cooper!] Some fun links and pics for your evening (I was supposed to post this 12 hours ago and somehow forgot ~ I’m blaming an early morning spin class that really threw off my routine):

IMG_3474{my new ‘godmotherglassybaby from my sweet godson}

photo-125{soup weather, finally}

IMG_3475{my new favorite sunscreen, thanks to my friend (and supergoop guru!) Steph}

IMG_3497{topping bar at Portage Bay Cafe, yum}

Friday Faves

IMG_2901{fall foliage + fog}

Happy Friday! What are you up to this weekend? I’m off to Key West…looking forward to eating lots of Key Lime Pie, listening exclusively to Jimmy Buffet and Kenny Chesney, and doing everything the NYT’s “36 Hours” article tells me to do. We’ll have more than 36 hours though (5 days!), so if you have any recommendations I would love to hear them! Wishing everyone a lovely fall weekend. Some fun photos and articles for your Friday:

  • Facial mists – I’ve never really tried them, but this article makes me want to start!
  • I’ve been craving this pasta all week.
  • Loved this week’s Modern Love (Last week’s Modern Love? It’s published online on Thursdays but printed in the Sunday NYT, so depending upon how you read it…)
  • I’m really working on perfecting my roast chicken this fall (have you ever made “Engagement Chicken”? My friend Kristy did one time…..but it didn’t work.)
  • I can’t wait to go visit Eagle the Penguin!

IMG_2660{Queso Fundido for MNF – Go Hawks!}

IMG_2937{I made these photo books for Cooper per a recommendation from Cup of Jo – I did one with his monthly photos and one with pictures of his favorite people. He’s currently not that into them but I’m sure he will be at some point….right? I think it’s a cute gift idea, regardless!}

IMG_2938{Such a thoughtful “just because” gift from my dear friend Jessie ~ I’ve been drinking my detox tea out of it all week! In related news, did anyone catch that game last night? Go Dawgs!}

IMG_2932{My two favorite uncooperative photo subjects in the Petit Bateau outfits I got them about a year ago – now that Coop finally fits into his, Harper has almost outgrown hers. Damn those French sizes! And yes, this took two takes, thus the two different bows}

Friday Faves

photo-136 {layered carrot cake + birthday candles}

Happiest of Fridays, friends! I know it’s not technically summer for a couple more weeks, but with forecasts in the 80s this weekend it feels like we’ve left spring behind already! Any exciting plans for the weekend? We’re celebrating a dear friend’s birthday tomorrow, and I’m excited to sit out on a gorgeous patio and drink my favorite Moscow Mule in the sunshine. Sometimes it’s the little things, right? Wishing everyone a stress-free Friday and a lovely sunny weekend! Some favorite links and photos from the week (slash, past two months! A backlog of faves, as usual):

  • Love this list of Joanna’s top 12 recipes (I would like a #10 right now, please)
  • I ordered this on Wednesday – hoping it will be as amazing as advertised (thanks, Emily, for the tip!)
  • Can’t wait to try this salad and this salad – both from Bowl + Spoon (below – a double (triple?) fave this week!)
  • Love a cute summer tote (I would like 1, 2, 4, and/or 8)!
  • Has everyone read this post by now? So heartbreaking, but at the same time really beautiful.

photo-135 {a really good hostess gift/three of my favorite things}

photo-124 {my new summer treat}

photo 1-45 {Love Sara and Hugh’s new cookbook!}

photo-134 {So excited for summer with my two best buds!}
Chairs and sun hats from Pottery Barn Kids, beach towels from Serena & Lily, sand toys from Green Toys, and Fourth of July jammies from Hanna Andersson.

Brown Butter and Bourbon Apple Crisp

photo 2

photo 4

It’s hard enough to pass up any old apple crisp recipe, even when it’s not called “The Best Apple Crisp You’ll Ever Have.” If I ever see a recipe entitled “the best [anything] you’ll ever have,” I feel compelled to make it, regardless of whether or not [anything] is something I would normally want to make.  Otherwise, I would clearly be missing out. I bookmarked this recipe when I first came across it in November of 2012, and for some reason it’s taken me almost a full two years to make it – which is a shame, because it really might be the best apple crisp I’ll ever have.  I hate to think how many apple crisps I’ve eaten in the past two years that weren’t this good.  So many wasted calories. Don’t get me wrong – even your average apple crisp is usually pretty yummy. Apples, sugar, crumble topping, ice cream – it’s hard to go wrong.  But this one has brown butter – vanilla brown butter, no less – and bourbon, which makes it pretty much spectacular.

photo 5

photo 1

photo 4

This recipe is a bit more involved than your average crisp, but I promise you it’s worth it. The topping is crunchy and buttery and delicious – I especially loved the big chunks of almonds.  I didn’t really taste a ton of vanilla, so you could probably skip that part (especially when a vanilla bean costs $10!), but it was pretty fun to scrape the seeds into the butter, and it smelled amazing.  Fun tip, if you do use the vanilla beans: save the pods and use them to make vanilla extract, vanilla sugar, or vanilla salt.

photo 2

photo 3

photo 4

Re: what type of apples to use.  The recipe calls for Granny Smiths, but when I asked the guy at the farm stand (that’s right, this is literally a farm-to-table crisp) he emphatically informed me that Granny Smiths are the “styrofoam of apples,” and that I wanted to use Newtown Pippins. He didn’t have any that day, so I trekked to another farm stand where a helpful woman told me that I actually needed a mix of all different types of apples.  I went a little crazy and got Newtown Pippins, Crispins (aka Mutsus), Honeycrisps, Fujis, and a couple Granny Smiths just in case (a combination of everything she recommended and everything I had read online during my quick google search between farm stands). Five varieties is probably excessive, but I found a number of articles that recommended using at least two or three. Different textures, levels of sweetness/tartness, etc.  I couldn’t say for sure that it made that much difference (it could have been the brown butter or the bourbon), but the crisp was so amazing that I’m officially an apple snob now.

photo 5

The peeling/coring/slicing of the apples takes awhile, although I doubled the recipe so that probably didn’t help. I used my mandoline for really thin, uniform slices, but you could easily use a knife. I loved the look of the slices once the apples baked down, but you could do bigger chunks or a dice as well.  The recipe has you mix a little of the topping in with the apples before you pour everything into the pan, so there were little flecks of nuts and oats in every bite – so brilliant. Why have I never thought of this before?  Sidenote: I bought this bakeware set (similar here) as a shower gift for someone last summer and then decided to keep it for myself.  Probably one of the best decisions I’ve ever made, because the different sized pans are all adorable, but especially the mini one.  The best apple crisp you’ll ever have, for two!

photo 1

photo 3

One year ago: Pumpkin Black Bean Soup and Pumpkin Bread Pudding 

The Best Apple Crisp You’ll Ever Have, from Ambitious Kitchen via Cup of Jo

For the topping:
1 cup all-purpose flour
1 cup old fashioned oats
1 cup dark brown sugar
1/2 cup chopped almonds
1/2 cup (1 stick) unsalted butter, softened and cut into pieces

For the filling:
1/2 cup (1 stick) unsalted butter
1 vanilla bean, split lengthwise
6 medium-sized apples, peeled, cored, and very thinly sliced (recipe recommends Granny Smith, I used Newtown Pippin, Honeycrisp, Crispin, Fuji, and Granny Smith)
1/3 cup dark brown sugar
1 teaspoon cinnamon
1 tablespoon bourbon

Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan (or a pan of similar size).

Make topping: Toss flour, oats, brown sugar, and almonds in a large bowl until well-combined. Add in butter pieces and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (You could also use a pastry cutter here, or place all of the topping ingredients in a food processor and pulse until just blended. I usually would use my food processor, but the recipe recommends hands so I did it that way and it turned out great – and I didn’t have to clean my food processor!). Let topping chill in the refrigerator while you prepare the apples.

Make filling: Melt butter in a medium saucepan over medium heat, and add vanilla beans (not pods). After a couple of minutes the butter will begin to crackle and foam – make sure to whisk constantly. Let butter cook for another minute or two, until it starts to turn a slight brown/caramel color on the bottom of the pan; continue to whisk and remove from heat as soon as the butter begins to give off a nutty aroma. Immediately transfer the butter to a bowl to prevent it from burning; set aside to cool.

While the butter is cooling, combine sliced apples with brown sugar, cinnamon, and bourbon in a large bowl and toss to combine. Pour the brown butter over the apple mixture and toss again until the apples are well coated.

Remove topping from fridge. Take about 1/2 cup of the topping and toss with the apples. Pour the mixture into your prepared pan and sprinkle evenly with the rest of the topping (it will seem like a lot of topping, but it’s ok).

Bake the crisp on a baking sheet (in case it bubbles over) for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and let cool for 10-15 minutes. Serve warm, ideally with vanilla ice cream.

Notes: Feel free to use different nuts instead of almonds – walnuts or pecans would be delicious – or you can leave them out entirely. If you don’t have bourbon on hand, you can replace with ½ teaspoon vanilla extract (bourbon is pretty dang good though).

photo 4

photo 5

Friday Faves

photo-9
{road trip + mcdonald’s cone}

Happy Friday, everyone! Look at me, two blog posts in two days.  I’m pretty proud of myself! (Taking two months off creates a bit of a FF backlog, but I’m going to do my best to catch up over the next few weeks).  I hope everyone has exciting plans for the weekend.  I’m helping out at my family’s annual charity golf tournament tomorrow – the forecast is 97, so wish us all luck not dying of heatstroke.  I hope your plans involve a beach or a pool instead!

Some fun links to get you through your Friday:

  • Orange lipsticks – what are your thoughts? I went to Nordstrom the other night in search of the second one (the most neutral, obviously) but tragically it’s been discontinued.  I was already at the MAC counter so I tried on the first one just for fun, but of course it made me look like a clown.  And by clown I don’t just mean like someone wearing an absurd shade of orange lipstick, I mean like someone you would pay to come to your child’s birthday party wearing a rainbow-striped wig and make balloon animals. Yikes.
  • I would like one of these right this minute.
  • I’m working my way through Emily’s monthly beauty buys – so far I’m still on April, but I’m loving this series (I bet she gets all her products as gratis too, no fair).
  • I don’t think I’m as obsessed with Ryan Gosling as much as the average female between the ages of 15-50 (I’m too busy planning my future with this man), but I find all of this freaking out pretty hilarious.
  • How to Write a Wedding Speech – I wish every best man would read this!

photo-8
{my dear friend alison’s gorgeous pacific palisades wedding}

photo-12
{new favorite pinot}

photo 3-3
{and favorite party punch from pinot release party}

photo 1
{new favorite skincare product – thanks emily!}

photo 2-5
{cuddle time with my (current) favorite newborn, sweet greta jane}

photo 1-6
{and her adorable big brother with his birthday cupcake and his trucks}

Friday Faves

photo-9

Tulips at the market

Happy Friday, friends! All of the tulips, daffodils, and crocuses popping up in the markets and yards make me feel like spring is finally here! Just last week I was scraping ice off my car, yet next week’s forecast is in the 70s.  Such a crazy time of year!  Some fun inspiration in honor of the season of renewal:

And then, some not-necessarily-springy highlights from my (last few) week(s). Have a wonderful weekend!

photo-7

Delicious meal at Grassa in Portland (don’t worry, this was just the first course).

photo-8

Bundt cakes (lemon poppyseed and rum) for my dear friends’ wedding last weekend – in lieu of having a traditional wedding cake, the bride asked about twenty of her girlfriends to make their favorite bundt cakes. Tragically,  my cakes and I ended up missing the wedding due to a terribly-timed bout with the norovirus, but all reports said the bundt cake table was a hit!

photo-10

Champagne cocktails at Tallulah’s in Capitol Hill – so hip.

photo 1-6

My new baby nephew’s first stationary from my new Etsy fave.  I’m going to try really hard not to overwhelm this blog with pics of all the baby things I can’t seem to stop buying, but I thought these were extra cute! And what unborn baby doesn’t need personalized thank you notes?

Friday Faves

TGIF, everyone! It’s a week before Valentine’s Day, and I have yet to do or make anything fun and festive. This week was taken up by post-Superbowl celebrations, including the parade (of course).  We spent four glorious hours in the freezing cold to cheer on our Superbowl champs, and now I have the cold to prove it.  Hopefully I’ll have my act together in time for next Friday – I have two types of brownies and two types of cookies on my to do list, and I’m going to be at a bachelorette party all weekend, so wish me luck!

IMG_2619

Last year’s Valentines brownies and cookies.

‘Tis the season for gifting flowers.

Dying to try these Nutella cookies.

This website will make sending Valentine’s cards so much easier.

Great idea for a Valentine’s gift.

Love this lip crayon in Roman Holiday.

I just downloaded this book – can’t wait to read it.

And my favorite images of the week:

IMG_4620

Happy Friday, guys! Happy (early) Valentine’s Day, and Go Hawks!!

A “Comfort Food” Themed Meal: Chicken Pot Pie and Old Fashioned Chocolate Pudding

IMG_3440

I should begin this post by telling you all that I don’t actually eat these pot pies. One of the best things about cooking really unhealthy things is that you have much less interest in eating them after you see how much butter is used. But the people that eat them don’t know, so they can enjoy their meal, and you can feel good about making them happy (and salvaging your own arteries at the same time).

IMG_3435

My grandparents are both 93 years old (they’ll be 93 and a half in a couple weeks!!), and as it’s getting to be more and more work for my grandma to prepare meals, whenever I’m in town I try to make a couple things for their freezer. Last fall, as I was putting together some soups and casserole-type dishes that I thought would freeze well, I asked my grandpa if there was anything in particular he would like me to make. I’ll never forget his response – it was as though he had literally been waiting a full 93 years for someone to ask him that very question.  Without skipping a beat: “I’d like an old-fashioned chicken pot pie, the kind with the lard in the crust like my mother used to make.” (Very emphatic about the lard). It seemed like a reasonable enough request, and I had recently seen an episode of the Barefoot Contessa’s show on the Food Network where she made them, so I had a place to start. I looked up her recipe and saw that the crust did indeed call for Crisco – yum.  Three stores later – Pier One for the perfect-sized ramekins, New Seasons for an organic, free range chicken, and Trader Joe’s for everything else – I was back in the kitchen and ready to get to work. The fact that they turned out to be such a big hit is both good news and bad news – good news, obviously, because if you go to that much work you want people to really LOVE what you’ve made; bad news because now I feel like I need to constantly have their freezer stocked with pot pies. If I haven’t been down to see my grandparents in a while, I’ll often get a lovely card from my grandpa, casually mentioning that it’s been a while since they’ve seen me, and boy, they sure do enjoy those pot pies. He’ll usually include a check – not for groceries, just because. No pressure or anything.

IMG_3436

IMG_3437

IMG_3438

IMG_3439

This recipe really isn’t hard – it’s a bit time consuming, but I take shortcuts by buying the pre-chopped onions (honestly, what did people do before Trader Joe’s?) and rotisserie chicken. That means the only prep work you really have to do is chopping and blanching the carrots (a mildly annoying but apparently necessary step), cubing the chicken and then chopping up a bit of parsley. I love just opening the bags of frozen peas and pearl onions and dumping them all in the pot. You could use store-bought pie crust for a real time saver, but this crust comes together pretty easily, especially if you have a food processor. Without the food processor, however, a pastry blender (the little handheld one you can get for $10) works just fine.

IMG_3429

IMG_4388

I recently tried to mix it up a little (and skip the crust altogether) by trying this recipe from Joy the Baker. While it received good reviews, it was made pretty clear that going forward people would prefer the original. I love Joy but I guess it’s pretty hard to beat Ina. I do love the casserole idea though if you needed to feed a large crowd – whether you use Ina’s filling recipe or Joy’s. And don’t the chive biscuits look so pretty? My dad was a fan of the biscuit topping, so when I made the Barefoot Contessa version for the millionth time this past weekend I did half with the crust like usual, and then threw together a quick batch of these biscuits and topped a couple of the pot pies with them instead. The best part is now we have unbaked biscuits in the freezer for the next time we need topping for a pot pie, or strawberry shortcake. (It is worth noting that Ina’s recipe says it makes four pot pies, but depending on the size of your ramekins it will actually make double to triple that amount – this time mine filled five normal sized ramekins and four of what I call the “hungry man” sized, giant ones – but there’s usually only enough pie crust for about 6.  So you can double the crust recipe, or do some with biscuit topping). I usually bake and then freeze them, but I’m pretty sure you could freeze them assembled but unbaked – it takes so long to defrost and then reheat them in the oven, you may as well defrost and then bake.

IMG_3441

IMG_4387

IMG_4385

IMG_4386

IMG_4389

And since this weekend was so rainy and miserable – and going with my theme of comfort (or 70s-era) food – I whipped up some chocolate pudding too. I love Cup of Jo’s blog and her “best of” series – once anyone calls anything the “best _____” I pretty much have to make it (even if, as in the case of chocolate pudding, it isn’t something I would think to make otherwise). This really did only take 8 ingredients (plus toppings), most of which you probably already have in your fridge/pantry.  It was so simple and easy, I might now be really into making pudding (which is pretty much the last thing I need to start doing).

IMG_4390

IMG_4391

IMG_4392

If anyone has any freezer-friendly ideas, for grandparents or otherwise (I’m bringing dinner to some “new parents” tomorrow), please feel free to share in the comments. And if you’re all of the sudden craving a pot pie after reading this, I won’t judge you – every once in awhile I think you’re allowed to splurge. And the closer you are to 93, the more often!