It’s December! Christmas is almost here! I’m sorry I haven’t been posting, we were in Cleveland for an extended trip for Thanksgiving and I decided to truly enjoy our time with family and do as little work as possible! Though, traveling with a toddler for a long trip is not easy. The time change was hard to adjust to and our usual good-sleeper turned into a bad one that also became a stage 5 clinger! Oi. It’s good to be home!
By the way, did you guys see our big announcement that I posted last week?!
Okay, now let’s get to these chocolate crinkle cookies!
I’ve been wanting to try a crinkle cookie recipe for a long time and the holiday season seemed like the perfect time! I love how crinkle cookies look like they’ve been dusted in fresh snow. These cookies are crispy on the outside, but have a soft and chewy center! I add some melted chocolate to this recipe which makes these cookies so rich and chocolatey and gives them a brownie-like texture.
Note that the dough for these cookies requires some chill time. I like to mix it up the night before and then bake them in the morning.
As we prepare to celebrate Thanksgiving and the upcoming holiday season, I thought today would be a good day to share a secret that I’ve been hiding from you all for quite some time…
I’m so excited to announce that we are expecting Baby #2 this April AND it’s a girl! This pregnancy has been much rougher on me than my first pregnancy. I spent most of the first trimester getting sick just about every day. Needless to say, trying to keep up with this blog was not easy! I spent the first trimester feeling like I had to constantly have food in my mouth to avoid getting sick which is the exact opposite of my first pregnancy where I didn’t want to eat anything except soup. Now that I’m well into the second trimester, I’m feeling much better thankfully!
I was so sure this baby was going to be a boy. I know there is no real science that supports different pregnancy symptoms can mean a different gender, but I just felt like this baby was going to be a boy, but nope, it’s another baby girl! We are so excited to add another little sweetie to our family. We are living in a tight townhouse right now so I have to admit it’s a bit a relief knowing we really don’t need to buy too many things at all for this baby. I’ve tried to explain to Madeline that she is going to be a big sister, but just being two years old, she has no clue what I am talking about and gives me a confused look and runs and brings me one of her baby dolls. Oh well!
I also have to admit that I’m feeling slightly terrified at the idea of having two kids. I know life is going to be a lot different compared to having just one and the uncertainty of it all is definitely giving me a bit of anxiety. I’d love to get some tips from you parents of two or more kids!
We are celebrating Thanksgiving in Cleveland with my family and having a great time. My family threw an amazing second birthday party for Maddie and I’m feeling so lucky and blessed to have so many incredible people in my life. I’m thrilled to be able to give Madeline a baby sister this spring and that I can finally share this happy news with my readers! I hope you all have a delicious Thanksgiving and I’ll be sharing more pregnancy updates (and recipes, of course) soon!
I’m not sure what it is, but this time of year just makes me want to make cheese balls and more cheese balls. They are just so perfect for holiday entertaining! And seriously, who doesn’t love cheese?! You guys obviously love them too because they are always some of the most popular recipes on the blog this time of year.
Today I’ve made the perfect cheese ball for Thanksgiving – a pumpkin cheese ball! Cheese balls are really so easy to make. You just beat everything together and then chill overnight. This pumpkin version is made with cream cheese, some mascarpone cheese to add some smoothness and richness, and white cheddar cheese. I wasn’t quite sure how the white cheddar would taste in this cheese ball, but adding just a bit added a nice bite to the cheese ball. If you aren’t into it though, you can certainly leave out the cheddar and add more cream cheese. I then coated the cheese ball in pepitas. If you can’t find them in your store, you can also coat the cheese ball in chopped walnuts or pecans which would also work really well.
I hope you all have a blessed and delicious Thanksgiving holiday weekend with your families!
I’ve got another Thanksgiving side dish for you guys! When it comes to Brussels sprouts, I have to admit that they have not always been a favorite vegetable of mine. I’m not sure what it is, maybe the texture, but they just haven’t done it for me…until this recipe, that is! These are the Brussels sprouts to end all Brussels sprouts in my humble opinion and I want to keep making them always and forever.
Why are they so good? Well, first and foremost, they are cooked in bacon fat and butter. Anything cooked with bacon fat and butter is going to be amazing, am I right? Yeah, let’s also remember that calories don’t count on Thanksgiving and just move on.
These sprouts couldn’t be easier and they cook right in one pan in thirty minutes or less and get all nice and crispy with some caramelized onions. I highly recommend not skipping out on the fresh lemon juice. It helps balance the flavors of the dish and the richness with the butter and bacon. I also sprinkled some Parmesan cheese at the end and it added a nice finishing touch. These Brussels sprouts are so flavorful. I promise even the Brussels-haters will change their minds!
Stuffing! Let’s be honest, it’s the best side dish for Thanksgiving or Christmas dinner. Come on, you know it’s true! Okay, I know some of you probably disagree, but that’s okay. More stuffing for me!
Just give me a plate of homemade stuffing and I’m good to go. I’ve been wanting to try a cornbread stuffing for some years now and finally got around to making a batch last week. It’s so yummy! What makes this recipe easy is that you can use pre-made cornbread. I picked some up from my grocery store’s bakery. If you can’t find it already made, you can just whip some up from your favorite box mix.
I also added some regular stuffing mix to give the stuffing some of that more traditional flavor and texture. Finally, the eggs. I know not everyone adds eggs to their stuffing, but I’ve been team add-eggs-to-your-stuffing since forever. If you’ve never added eggs to stuffing, they help bind the stuffing together and add a bit of richness. I highly recommend giving the eggs a try!
This cornbread stuffing is perfect if you are wanting to do something a little different this year or if you are looking for a fun dish to bring to a holiday party! ‘Tis the season for stuffing!
Thanksgiving appetizers. It’s a thing, right? Sometimes I think that seems crazy because most of the time, I try to eat as little as possible early on Thanksgiving so I can save space for that glorious dinner. But, when you are entertaining a large crowd, it’s always a good idea to have some small bites out for people to snack on while finishing up dinner. This is especially true if your family is anything like mine and always seems to be running behind the time we planned to have dinner ready.
These Apple Gruyère Tarts are the perfect holiday appetizer whether you need something that’s easy to prepare, but also has a “fancy” kick to it! What’s not to love? You’ve got light and buttery puff pastry topped with caramelized onions and apples with a sprinkle of gruyère cheese and chives. I guarantee these tarts will disappear so fast and you will be the party favorite! You can easily double the recipe if needed. I used fresh chives, but you could also use thyme and/or rosemary. The cheese is not overpowering in this recipe and if you wanted, you could also add a bit more. Let the holiday gorging begin!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!