- 4 cups ground vanilla wafers
- 1 cup ground pecans
- 3 tablespoons light corn syrup
- 3 tablespoons unsweetened cocoa
- 1/2 cup good bourbon whiskey
- 1 cup confectioner’s sugar (for rolling)
This season I planned to follow the trend on purpose, so I started my search online. There are tons of blogs out there talking about headbands but not many that actually tell you where to get one that’s cute, warm, AND affordable.
So here’s our list, complete with links to the website you can purchase them from (just click on picture!)…
It’s Cyber freaking Monday and I just bought myself a boatload of presents for not a boatload of money on ASOS.com.
They’re offering 30% off of EVERYTHING right now – even sale items – when you enter in CYBERMONDAYSPECIAL in the promo code box during checkout. A few tips you might find helpful when ordering:
If you need a little inspiration, here are the gems I picked up today (prices listed below are pre-sale, do your own math!)…
In the spirit of one of our favorite holidays, we’ve compiled some recipes you can use today and throughout the season.
Not only is this recipe perfect for Halloween but it’s also National Candy Apple Day today (yes, there is an official day for just about everything.) By serving these, you’re basically saying I just conquered the entire season of Fall.
Butternut Squash Bisque with Frangelico
Ummm, did you just say butternut squash, bisque, and Frangelico in the same sentence. Yes. Please.
Something that’s equally satisfying for breakfast or dessert without being too sweet undoubtedly deserves a spot on the list.
Crispy Brussel Sprout Salad
For our fellow Chicagoans, I’m assuming you’ve heard of a little Asian place called Sunda. If you haven’t, stop reading this, go make a reservation, order the brussel sprout salad, and come back when you’re done….
That’s better. Now you’re inspired to make this sweet yet savory, Asian-but-not-too-Asian-that-it’s-impossible-to-make-it-as-delicious-on-your-own side dish. A few quick notes: I added sauteed shallots and raw carrots for extra flavor and crunch. Also, no one will judge you for eating the entire bowl on your own as a meal instead of a side dish. At least no one who’s tasted it.
Roasted Sweet Potatoes
Lastly, we couldn’t leave out the sweet potato. Despite the fact that there are endless opportunities with this versatile vegetable (it’s considered a vegetable, right? Or starch? Whatever.), we’re bringing it back to basics. I drizzled a little extra-virgin olive oil before putting them in oven and extended the cooking time to one hour. When they were done, a little pinch of salt and dash of pepper is all it took to complete the dish… no butter required!
What are some of your fall favorites?