F o o d i e : P u m p k i n C r a n b e r r y C o o k i e s

If you're still on a pumpkin kick, give these cookies a try! These are by far my favorite pumpkin cookies and have (in my opinion) the perfect texture. 

Check out the recipe here!

F o o d i e : A v o c a d o P u d d i n g

If you've never made avocado pudding before, you have to give it a try! I'll admit I was skeptical that this would be good - I'm pretty picky when it comes to pudding - but this stuff was great! Definitely something I will be making again. I followed this recipe. The only change I made was to use regular sugar and sweetened cocoa powder.

Enjoy!

F o o d i e : F r e s h H e r b a l T e a

This spring I've been working hard at keeping a mini herb garden alive on my windowsill (basil, you're so frustrating!). Despite the struggle, it's really nice to have a few fresh herb options sitting around and this mint & lemon balm tea is one of my favorite uses for my herbs (they are also much easier to take care of than my basil plant). To make: tear up a handful of mint leaves and lemon balm leaves (about 10-ish leaves each depending on size) and pour over 32oz of boiling water. I let my tea steep for about an hour (or longer, if I forget) and then place it in the fridge once it has cooled down.  This tea is so refreshing and is a great way to get in some extra water. I also find the mint and lemon balm combo to be quite soothing on the stomach. 

Enjoy!

F o o d i e : S m o o t h i e

F o o d i e : C i n n a m o n S t i c k s

If you're still craving sweets after all the holiday goodies, try these simple to make cinnamon pastries! 

To make: Thaw 1 sheet of puff pastry and spread it out with your hands until it measures about 15" x 10". Brush with melted butter and sprinkle one half (long way) generously with cinnamon sugar fold in pastry dough in half (you should now have a piece about 15" x 5") brush with butter or milk and add more cinnamon sugar. Begin cutting half inch strips. Twist strips and arrange on baking sheet. Bake at 350 for about 15 min. Keep an eye on them as the sugar will begin to caramelize and you don't want it to burn. When the sticks have turned golden brown take them out of the oven and cool. Optional - make a simple glaze to drizzle on top. I used 1/2 cup powdered sugar mixed with a couple teaspoons of eggnog. 

Enjoy!

F o o d i e : P e p p e r m i n t M o c h a C r e a m e r

Peppermint mochas are definitely one of my favorite sweet coffee drinks (even winning out over pumpkin spice lattes). I wanted to make them at home so I decided to make my own pumpkin spice creamer! Here's how to make your own:

You'll need 2 cups of milk base (I used 1c half and half and 1 c milk but you can use any milk base you'd like! Even almond milk would work.) Pour this in a small saucepan, add 3 tablespoons of high quality unsweetened cocoa powder and 1/4 c of sugar. Whisk this and heat over medium until steaming and sugar is dissolved.  Remove from heat and add 1 teaspoon vanilla extract and 1 teaspoon peppermint extract. I store my creamer in a mason jar in the fridge. 

Add a few tablespoons to your coffee and enjoy! If you're feeling extra indulgent, top with whipped cream and sprinkles :)

F o o d i e : J a m a r e t t i C o o k i e s

I tested out a new cookie recipe over Thanksgiving break and these were definitely a hit!

Martha Stewart does it once again...

Check out her original recipe here

I followed the recipe pretty much exactly except I added a little extra almond paste just because I didn't want leftovers. I also used more jam on top of the cookies than the recipe called for. 

I really love this recipe and will be making these again as part of my Christmas cookie baking. So if you can't decide between jam thumbprints, amaretti cookies, or biscotti give these a try! It's like the best of all three!

Happy baking!

F o o d i e : C r e m e B r û l é e C h e e s e c a k e

This Thanksgiving I decided to try out a new dessert and opted for a vanilla bean creme brûlée cheese cake instead of a more traditional Thanksgiving dessert. For my first attempt at making cheesecake I surprised myself with how well it turned out! My family sure seemed to enjoy it too. (Just ignore that big crack in the middle - good thing it doesn't affect the flavor!)

I followed the recipe here and opted to make a brûlée top instead of a chocolate top. I also substituted German butter cookies (Leibniz Butter Kekse) for graham crackers. 

I think the only change I would make would be to cool this down more slowly by allowing it to cool in the oven rather than on the counter. I think this would help reduce the chance for cracks. 

This cheesecake turned out so creamy and rich and the topping can be very versatile. I will definitely be making it again! 

F o o d i e : W h i p p e d F e t a

If you love feta cheese, like I do, then you'll love this whipped feta! It's like the best spread ever. 

To make: Use 3 parts feta to 1 part cream cheese and toss both in a little blender (I used a bullet blender) or food processor and blend until smooth using a bit of heavy cream as necessary to loosen up the mixture and make it smooth. Add a bit of garlic powder or fresh garlic for added flavor, if you'd like. Thats it! It's that easy! 

I served my whipped feta spread on a toasted french baguette with cherry tomatoes and a drizzle of basil infused olive oil. Delish!

F o o d i e : P u m p k i n C h o c o l a t e C h i p C o o k i e s

If you aren't sick of pumpkin flavored foods give this recipe a try! 

The recipe makes a huge batch of soft, cakey, delicious cookies.  

The only change I made was to use chocolate chips instead of cinnamon chips.

Enjoy!

G e r m a n y : S w e e t T r e a t s

Just a few of the amazing treats Germany has to offer. 

Wish I could have one of these now!