I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
There is no better way to start your Thanksgiving meal than with a warm, cozy bowl of soup. This year I took the classic butternut squash soup and kicked it up a notch by adding granny smith apples, homemade croutons, and sage leaves. All easy additions that will have your guests asking for seconds, and possibly even thirds. Truly, MKR
1 jar (2 lb.) butternut squash puree (I prefer Williams-Sonoma)
2 Granny Smith apples, peeled, cored and thinly sliced
2 cups vegetable broth
2 small bay leaves
3 tsp. kosher salt
Sage leaves for garnish
Freshly ground pepper, to taste
...FOR THE CROUTONS
crusty bread such as french, sourdough, or you can even use dinner rolls
2-4 tablespoons olive oil
salt
Instructions
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes.
Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.
Ladle the soup into warmed bowls and garnish with sage leaves, croutons and pepper. Serve immediately. Serves 6 to 8.
...FOR THE CROUTONS
Preheat oven to 400F.
Cut bread into large squares and place into a mixing bowl. Add 2-4 tablespoons of olive oil and salt, mix together with your hands. You want just enough olive oil to lightly coat each piece, but not enough where the bread is soggy.
Place bread on to a cookie sheet and bake for 8-10 minutes just until bread is golden brown. Switch oven to broil for 2-3 minutes to properly crust the croutons. Make sure to watch this last step as the croutons can quickly burn.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
When throwing our annual Holiday party, the Mr. only has one request. White Russians. Or rather a Caucasian as he and all his cronies (I’m talking to you Gaines) call it because they’re obsessed with The Big Lebowski. But when I received a little package from Smirnoff containing their newest gem, Cinna-Sugar TwistVodka, I decided to kick the standard up a notch and created a Sugar n’ Spice White Russian. A combination of sugary spice and cinnamon which reminds me of all things wintery and warm.
Though our Sugar n’ Spice White Russian is sure to be a hit with the ladies it might be a tad on the sweet side for the gents. My suggestion is to set up a White Russian DIY Station. Display the necessary ingredients on the bar (or even on a side table close to the bar) and let your guest decide how sweet they want their Russian. Cheers Loves! truly, MKR
DIY White Russian Station:
Vodka
Cinnamon & Sugar Smirnoff Vodka
Kahlua
1/2 and 1/2
Ice
Cinnamon Sticks or Cinnamon Spice
Spoons or Stir Sticks
Straws
Rocks Glasses (I used our Dwell Studio malachite ones above)
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I’m wrapping up the week, and almost the year, with one last detail from my “Cold Hands Warm Heart” Cocoa Gathering. The homemade hot cocoa! For our trip to the farm I actually used Ticket Chocolate’s Peppermint and Vanilla Mint Hot Cocoa Sticks (pictured above) as they’re easy to transport and super gorgeous. But when I’m at home, with an actual stove I like to make my oh-so rich, homemade hot cocoa and whipped cream. And of course you know it wouldn’t be like me to not make a spiked version for those of age. Merry, Merry Loves! truly, MKR
1/2 teaspoon vanilla extract (you can sub out the vanilla for 1 pinch of cayenne pepper and 1 pinch of cinnamon for a spiced chocolate cocoa)
1-2 pinches of salt
Peppermint Schnapps for the spiked Adult only version
For the Whipped Cream
2 cups heavy cream
2 ounces sugar
Few dashes vanilla extract (you could also add a few drops of peppermint for peppermint whip)
For the Hot Cocoa
Mix together the cornstarch and salt, and whisk in the half-and-half until cornstarch is dissolved.
Bring the mixture to a boil over medium heat, whisking constantly, reduce the heat and slowly simmer it, whisking frequently, 2 minutes.
Remove the pan from the heat and add the chopped chocolate and whisk the mixture until chocolate is melted. Stir in the cocoa, vanilla, and peppermint schnapps for adults. Reheat over low heat if mixture cools.
Garnish with marshmallow or our homemade whip cream
For the Whipped Cream
Whip all ingredients together until you have soft peaks.
By Mandy Kellogg Rye @Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
