Salted Caramel Butterscotch Cookies with Pretzels are my version of the “everything in the pantry” cookie. They are packed with caramel, butterscotch, chocolate, and pretzels for a sweet, crunchy, and chewy explosion. Every bite is sensational!
Sometimes you just want everything I a cookie. When I say everything, I mean EVE-RY-THANG.
Sweet, salty, crunchy, chewy, gooey…
I want it all in every single bite. This is what I grew up knowing as the “everything in the pantry” cookie.
[Read more…]Roasted Chicken with White Wine & Fresh Herbs is an easy weeknight meal that can double as the perfect dinner party meal. Breaking down the chicken and cooking it in pieces makes the cooking time faster and the skin nice and crispy!
I broke down my very first chicken this past weekend! I am sure many of you have already done this before, but I have never really taken the time to.
Usually I just buy chicken breasts at Costco and call it good.
Really, I think I was just terrified about the possibility of completely butchering the whole chicken into an unusable mess… As someone who began cooking being extremely clumsy with knives, it’s not to crazy to have some fear there.
Fear of not butchering the chicken correctly. There’s also the fear of slicing off a finger. Fear of accidentally dropping the knife and cutting off my pinky toe á la Friends.
I have to say, as soon as I broke down that chicken into 6 beautiful pieces, I felt so invigorated!
I was ready to take on the WORLD.I built it up in my mind as an incredible challenge and the moment I conquered that chicken, it was like I just won the Superbowl.
The most rewarding part is the smell that almost instantly fills the house while the chicken is roasting. The white wine mixed with fresh herbs and garlic is absolutely intoxicating.
This is the perfect down home weeknight meal!
It takes less than 5-10 minutes to put it together, then you just roast it off and serve it with your favorite vegetables. Delicious, flavorful, simple. After you cook it just once, you’ll family will be begging you to make it every week!
Note: This post was originally published on October 7th, 2014. Republished with new photos and recipe notes!
chicken. Be sure to buy the whole chicken! I personally like to break it down myself because it’s cheaper. Plus you can keep the bones and other parts you don’t roast to make your own stock or soup!
garlic. This is where a jar of minced garlic comes in handy! You can also peel and dice whole cloves, but I like this shortcut. No smelly hands, no peeling garlic.
fresh herbs. You will need a combination of fresh rosemary, thyme, and oregano for this recipe. You can also swap one of these for fresh sage if you prefer.
white wine. Any dry white wine works for this recipe! Pinot Gris, Sauvignon Blanc or Chardonnay are all good options. If you don’t want to use wine, you can use chicken stock instead.
oil. Use extra virgin olive oil for this recipe!
salt and pepper. I personally prefer to use kosher salt and freshly cracked black pepper for most of my recipes.
I know it’s not in the pictures here, but I am a huge fan of Le Creuset (this is not a sponsored post btw, just a huge believer in their products!). This baking dish (in cherry red of course) is perfect for this chicken.
Also important are a good set of tongs to turn the chicken in the white wine sauce you make in the bottom of the pan (no chicken hands here!).
Finally, really firstly to break down the chicken, a killer knife that will never let you down. My go-to knife is this chef’s knife. I’ve had a set of Shun knives for YEARS and they are still incredibly sharp!
Not an irrational fear right? There has to be a few of you out there who can relate!
In the bottom of a large baking dish, whisk together olive oil, wine, garlic, fresh herbs, salt and pepper until combined.
Place the chicken pieces in the bottom of the pan (you do not need to use a roasting rack). Turn them over a few times in the pan to coat them in the white wine mixture. Turn skin side up and place on the middle rack of the oven.
Roast for 25 to 30 minutes at 415˚F. The chicken is cooked through when it reaches 165˚F internally.
If you would like to brown your chicken skin, let it sit under the broiler in the last 5 minutes of cooking. Keep an eye on it so the skin doesn’t burn!
Remove chicken from pan to a serving platter to rest.
While chicken is resting, add the juices from the bottom of the baking dish to a small saucepan. Cook over medium-high heat, at a boil, for about 5 to 6 minutes until thickened and reduced.
Serve chicken with sauce.
use a thermometer. Be sure to use an instant read meat thermometer! This will make sure the meat is cooked perfectly.
enjoy the chicken in other ways! This chicken is great for dinner, but it can also be used a meal prep for the week! You can slice, shred, or cube the meat to use in bowls, salads, sandwiches, and more.
More roasted chicken recipes: Berbere Roasted Chicken / Creamy White Wine & Garlic Roasted Chicken Thighs
I actually did a whole post on how to break down a whole chicken over on Foodal! This guide complete with step-by-step pictures is fantastic because it’s detailed and it shows you how to go through the process easily.
Don’t forget to reserve the carcass and backbone! You can make excellent homemade chicken stock from it.
Chicken is cooked through when it reaches 165˚F on an internal thermometer inserted into the thickest part of the chicken. Sometimes certain pieces cook quicker than others. Therefore be sure to check each piece individually.
You can remove the pieces that are fully cooked through and if any are under, return the pan to the oven until it’s all cooked through.
Need more inspiration for dinner this week? Check out my main dish recipes page!
When it comes to serving side dishes with this dish, you can pretty much serve anything and everything! I’ve listed out some of my personal favorites below:
Chook Smashed Sweet Potatoes with Fresh Herbs are a fun twist on the classic smashed potatoes!
Classic homemade mashed potatoes are always a win, especially for the kiddos. If you like crispy potatoes, these fried mexican potatoes are super flavorful and these crispy oven fried potatoes and onions are so delicious. For a whole new potato side dish, try potato fritters with dollops of sour cream and fresh chives!
Spicy-Sweet Roasted Broccolini gives you a big bomb of flavor without a ton of work.
Crispy Roasted Broccoli with Roasted Garlic Aioli is my favorite way to eat broccoli! The aioli is such a delicious pairing with the roasted broccoli.
Longhorn Steakhouse Rice Pilaf is an easy side dish with classic flavors perfect for pairing with this chicken.
Sweet and savory honey roasted carrots and parsnips are an easy way to get your veggies in.
Tender and creamy risotto with asparagus and peas is simple and flavorful, perfect for spring!
A vegetarian cheesy broccoli casserole is ideal on a chilly night too!
Store. Leftovers (chicken and sauce!) can be stored separately in airtight containers (once cooled down!) and refrigerated for up to 3 to 4 days.
Reheat. To reheat, place chicken in a baking dish and cover with foil. Bake at 350˚F until heated through (be sure to remove the foil towards the end of cooking to crisp the skin again!). The sauce can be reheated on the stove over medium heat until warmed through.
Finally, if you make this roasted chicken recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Kick off September with a Pumpkin Spice Bourbon Old Fashioned! Pumpkin spice simple syrup takes this classic bourbon old fashioned to a whole new level of fall flavor. It’s pumpkin and spice and everything nice!
Is it just me or are all shortened weeks longer than normal weeks?
Technically I didn’t really take Monday off because I had to work ahead for the upcoming Europe trip we have… But I still took it easier than normal, so it kinda felt like a holiday off?
Now that it is OFFICIALLY September, I feel like fall is in the air. Even though it is so hot outside still…
So to get all the pumpkin happiness that I love, I am serving up this pumpkin spice bourbon old fashioned! This cocktail has it all, without being overly complicated. First there’s the pumpkin spice simple syrup, and then you just have the normal old fashioned ingredients to think about.
Seriously, that. is. it.
The pumpkin flavor and spice comes through in the simple syrup without being overly sweet. This makes it a perfect pairing for bourbon, and the bitters come in to give just the right balance to the other two ingredients.
When it comes to choosing a bourbon for this cocktail, I personally like Bulleit or Knob Creek. They are nicer, but they aren’t super expensive. Since you are using it to mix in a cocktail, there’s no need to break the bank on a bottle!
bourbon. when it comes to a bourbon-forward drink like this, I recommend a nice mid-price range option like Bulleit or Woodford Reserve.
pumpkin spice simple syrup. an extremely simple recipe to whip up, you’ll be able to use it for this cocktail and others all season! It’s also fantastic in coffee drinks and over ice cream.
bitters. I personally like to use orange or smoked orange bitters, but you can use any kind of citrus bitters in this cocktail.
To start with, if you don’t already have them, you should definitely look into securing some sphere ice molds! I love them for old fashioned cocktails because they don’t water down your drink. Plus they are great for big drinks too (I love my giant glasses of cold water lol).
Plus those spheres fit perfectly in double old fashioned glasses! All you need then is a bar spoon to stir everything up before you serve it.
Literally all you have to do is stir and serve this cocktail! Just combine all the ingredients in a glass with ice and that’s it.
How simple is that?
More old fashioned recipes: Apple Pie Old Fashioned / Earl Grey Old Fashioned / Smoked Orange Old Fashioned / Jameson Old Fashioned
An Old Fashioned is a popular whiskey drink that is usually made with bourbon, but you can also make it with rye whiskey if you prefer. I do not recommend using rye whiskey with this cocktail because it will alter the overall flavor of the cocktail too much.
Need some more inspiration for cocktail hour? Check out my booze recipes page!
The pumpkin spice simple syrup is an easy recipe you can make at home! It just takes a few ingredients and a handful of minutes to make. Then you can keep it in your refrigerator to enjoy for days on end.
Plus you can use the extra in your coffee or ice tea 😉 It’s my new favorite way to get my pumpkin spice fix at home (you know, to save money and all those adult-like things).
This cocktail is one that I love to whip up any night of the week because it’s fantastic on its own, but it also goes so well with other fall seasonal flavors. If you are making this for a party, I recommend making a self-serve station! Set out the three ingredients, with measurements listed on a piece of paper in a frame, and be sure to have all your bar tools there too. People can make their own cocktail and you won’t be stuck whipping them up all night long!
If you need some party bites to go with this cocktail, here’s what I recommend pairing it with:
butternut squash goat cheese empanadas
air fryer buffalo jalapeño poppers
For dinner, try pumpkin spice chicken tacos for a fall twist on the recipe!
Finally, if you make this pumpkin spice bourbon old fashioned, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Poblano Enchilada Chicken Empanadas are the easy recipe that will show you how to make savory hand pies that are flavorful and packed with fresh ingredients and LA VICTORIA® salsa. The whole family will love this baked Mexican comfort food. You can even freeze them for later!
This post has been sponsored by the makers of the LA VICTORIA® brand. All thoughts and opinions are my own.
Are you ready to take your dinner to the next level? Instead of spending time rolling enchiladas, let’s stuff all that flavor (with some extra YUM) into some easy-to-make empanadas.
These little chicken empanadas are a revelation. They are baked in pre-made pastry crust (because you deserve to skip some steps when it comes to cooking!) until golden brown on the outside and juicy and flavorful on the inside. Not only do you have the flavors of enchiladas in there, you have an extra bonus of delicious ingredients from the Thick’n Chunky salsa used.
Slab Caramel Apple Pie with Salted Caramel Sauce is how you do apple pie, the easy way! With a homemade pastry crust, apple filling, crumb topping, and salted caramel sauce, it’s a dessert that’s perfect for your holiday dinner. It’s made to serve a crowd!
Do you know what totally freaks me out? Seeing people who post how many days until Christmas… Because it’s seriously going to be here before you know it, and you know what that means?
There’s a whole lot LESS time until Thanksgiving and all the various parties/gatherings that happy during the holiday months. AH. [Read more…]
Pumpkin Spice Simple Syrup is the versatile recipe that you’ll want to use all fall long! You can use it to spice up cocktails, or simply as a sweetener for your morning coffee. Made with real pumpkin and warming spices, this recipe comes together in just 20 minutes and keeps for up to one week.
When I discovered the glory that is pumpkin spice simple syrup last year, I threw it into a bourbon pumpkin smash and didn’t even think to make it its own recipe post…
SHAME. ON. ME.
Not only is pumpkin spice simple syrup absolutely glorious in so many cocktails for fall, it’s also so perfect for your coffee or your iced tea!
You can pour it in as your sweetener and OMG it packs a flavorful punch.
I personally love it in my iced coffee (not to mention it saves me the trip to Starbucks to spend money on a PSL, you know?)!
The simple syrup is so simple to make. It comes together quickly and you simply store it in your refrigerator until you use it all up!
Trust me, you will run through it REALLY quickly. The flavor is so authentic. You can use 100% canned pumpkin puree that you get from the store, or you can even use homemade pumpkin puree if you happen to have it on hand.
I’m actually going to be posting about making your own pumpkin puree soon! So be sure to keep an eye out for that 😉
pumpkin puree – use 100% pumpkin puree here! The pumpkin pie filling is too sweet and will throw off the flavor of the simple syrup. If you want to make your own, that’s the best option in my opinion! Refer to my guide on how to make pumpkin puree here.
water – tap water is all you need!
sugar – all you need is granulated white sugar for this recipe. You could also use light brown sugar.
pumpkin pie spice – I personally buy mine at the store because I don’t have time to make it. However, if you want to make it yourself, I have tried this pumpkin pie spice recipe before and it’s great! The notes of ground cinnamon, ground cloves, ground ginger, and nutmeg are what make pumpkin pie spice taste so good.
With seasonal fall recipes, a comprehensive produce guide, and more, this is the cookbook to help you celebrate the season.
The recipe itself all comes together in a saucepan! Just make sure you have one that has a lid because you need to cover the syrup to let the flavors build in the syrup. Don’t forget the wooden spoon to stir it all together!
I use my fine mesh strainer all the time for simple syrup making. It gets all the chunks and such out so you don’t have to worry about them floating around in your syrup!
Finally, you will want to have an airtight container like mason jars handy to add the simple syrup to once it is done steeping.
First, you will add all the ingredients to a small saucepan and bring it all to a boil over medium high heat. You’ll only need to stir it once or twice, so don’t worry about fussing over it while it heats up.
Once the mixture is boiling, you remove it immediately and cover it. Then you just let it sit for about 15 minutes so that all the flavors really get into the syrup.
After steeping, it’s time to strain! This gets the thick pumpkin puree bits out of there, so all you are left with is the simple syrup.
use a fine mesh sieve. Be sure to use the finest mesh sieve you have to strain out the ground spice particles from the syrup. This will help it be less grainy! You can use a coffee filter, but it’ll take a long time that way.
100% pumpkin puree only. Do NOT use pumpkin pie filling because it’ll make the syrup way too sweet!
add a touch of vanilla extract. If you want to bring out some notes of vanilla, you can add in about 1 tsp vanilla extract.
For some killer pumpkin cocktail recipes: Pumpkin Bourbon Hot Chocolate / Bourbon Pumpkin Smash / Pumpkin Pie Mimosa / Pumpkin Bang
To store the simple syrup, be sure to let it cool to room temperature first. Then add it to an airtight container and store it in the fridge.
Simple syrup can be stored in the refrigerator in an airtight container for up to 1 week (if it even lasts that long!).
Need some more inspiration for happy hour? Check out my booze recipes page!
There are so many ways to use pumpkin spice simple syrup! Here’s some recipes that use it on the blog:
Pumpkin Spice Bourbon Old Fashioned
But, it’s not just cocktails that benefit from it, there are lots of ways to use it. Here are some ideas for things other than cocktails to use it in!
Finally, if you make this homemade pumpkin spice syrup, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
A warm slice of Pumpkin Banana Bread with Nutella Swirl is all the fall feels in a loaf pan. This is the best bread recipe for pumpkin spice season! It’s moist, full of warming spices, and the Nutella swirl throughout the bread is everything.
Fall is just around the corner…. Can you feel the magic yet?
I am 100% ready for the cooler weather right now. As much as I love summer, I tend to be over it real quick. I’m more of a sweater-loving, pumpkin spice inhaling, cozying up in tons of blankets kind of gal, after all.
When it comes to fall, it’s all about pumpkin.
Pumpkin spice, roasted pumpkin puree, pumpkin ALL THE THINGS.
[Read more…]Spicy, loaded hatch green chile mini chicken nachos are your favorite appetizer/snack turned into bite-sized deliciousness. Juicy chicken is cooked in hatch green chile salsa, then piled high on waffle fries with plenty of vegetables and a hatch salsa queso! The savory, subtle heat will absolutely blow your MIND.
Disclosure: This post is sponsored by Sprouts. Thank you for supporting the brands that support Cake ‘n Knife!
These little mini chicken nachos bites are everything I love in one single bite.
They are spicy, savory, cheesy, crunchy, and oh-so juicy.
Every aspect is pure perfection and it’s honestly got me SO EXCITED for tailgating season, I can’t even stand it.
[Read more…]Grilled Salmon with Charred Corn Avocado Tomato Salsa brings a bunch of spice to the party, without any guilt! The bright and flavorful salsa on top of a heartily spiced fish is a simple way to make the most of fresh summer flavors. This is going to become your new favorite summertime dinner.
I am so obsessed with salmon right now.
Maybe it’s because it’s my favorite fish out of all the fish in the sea (well, that’s not counting sushi so don’t quote me on that, ok?). Perhaps it’s because we are trying to be healthy and we’ve been eating too much chicken lately.
Regardless, that flaky flavorful seafood is one that I can never get enough of.
[Read more…]A Peach Highball Cocktail is the summery twist on my favorite sipper that you have to try this week. Made with fresh peaches, the whiskey and ginger pairing are oh-so tasty! Be careful though, a couple of these will sneak up on you faster than you think.
The Man and I LOVED drinking highballs when we were in Japan last year.
I seriously can’t believe it was that long ago! We are both ready to go back, even with all the adventures we already have planned this year…
The highball is a cocktail that is particularly popular in Japan, whether it’s made fresh or it’s in a can. [Read more…]
Honey Lime Shrimp and Guacamole Tostadas are my new crunchy, tangy go-to for a party, or for any ol’ weeknight when I want to add a little flair to the menu. They are loaded with guacamole, my favorite shrimp, pico de gallo, red onion slices, and queso fresco. It’s an easy meal that can be made in less than 30 minutes!
Meals in under 30 minutes – they are the best thing in the world, aren’t they?
As I write this post, I feel exhaustion sweeping through my brain and I find that my words are coming out jumbled.
This is my Quick Start Guide To Seasonal Cooking! Here you’ll find out what seasonal cooking is and what’s in season anytime of the year. This is the way I love to cook, cherishing each season and finding new ways to gather people around the table to celebrate.
Cooking seasonally is one of my top priorities because it is a fantastic way to celebrate where you live, eat a wider range of fruits and vegetables, as well as understand the seasons as they change.
Though this blog didn’t start off with a seasonal focus, you may have noticed that it has gone that direction in the last handful of years. In addition to creating recipes that are uncomplicated and gather people around the table, I want to food that I put out to be in season (or inspire you for upcoming seasons, you know since we are all basically thinking about Christmas right now, LOL).
Peach Breakfast Martini is the casual brunch cocktail to tickle your taste buds this weekend. The flavors of peach, lemon, gin, and Cointreau make for a delightful sipper. Who says you can’t have a martini before Noon?!
Martinis are now acceptable with breakfast and brunch.
So says I, and therefore it must be true…
Seriously though, this martini is the one that you will actually want to drink in the morning.
Normally, I am not much of a martini lover. Usually the booze is just way too strong and therefore I don’t really love it since they are normally made with vodka or gin. Of course, you know I love gin, but I need more to be in the drink.
[Read more…]Spicy Korean Chicken Thighs with Crispy Ginger Rice is a simple global dinner that will quickly become a family favorite! Chicken thighs are marinated in an easy gochujang marinade, then grilled and served over flavorful Mahatma® Rice. You’ll never think chicken is boring again.
This post has been sponsored by Mahatma® Rice. All thoughts and opinions are my own.
Winner winner chicken dinner, people! It’s time to pop on over to your local Safeway to gather all the ingredients for the global meal that’s gonna change your life.
Do you know what I love about chicken? You can do pretty much anything with it. Do you know what you can also do pretty much anything with?
RICE.
Next time you are in the Windy City, be sure to check out the Chicago West Loop. This 48 Hour Foodie Guide is my quick rundown of my favorite bites and sips in the West Loop. It’s a side of Chicago everyone should see, even if you only have a day to pack it all in!
When I went to Chicago in June, let’s just say it was not the week long trip we were planning on. While the first half of the trip was fantastic, halfway through we were alerted to the fact that Kya was starting a quick decline… Therefore we had to cut our trip short to rush home, and I am sure you already know how that story goes.
However, while we were in Chicago after the conference wrapped up, we had an incredible time in on of the many neighborhoods of Chicago – Fulton Market.
This Strawberry Mint Vodka Gimlet is a spin on a classic you definitely need to know! Fresh ingredients and vodka make this cocktail all the summer happy hour goals. You can even make it sugar-free by skipping the simple syrup if you choose!
It’s the first day of August! And it’s hotter than hot outside right now.
ICK.
For all those people who were begging for summer, I hope you are happy right now. I HOPE YOU ARE HAPPY.
Personally, I just want fall. I want a chill in the air and I want to snuggle up in blankets with pumpkin spice things already.
I know, I know, I’m a monster.
So I’m trying to embrace the remaining days of summer as much as I can… Which usually involves something cooling and boozy!
This fresh and fruity twist on the classic vodka gimlet is one that I cannot stop drinking. It’s so easy to make (no extra infusions or simple syrups for this one! SURPRISE!) and it’s totally refreshing. You can drink it with lunch or dinner. It can be served at any poolside happy hour. The cocktail even is an oh-so delicious pairing for a summer brunch on the patio!
After you try this gimlet, you are going to become obsessed, so have this refreshing strawberry cucumber gimlet at the ready next!
I am a big fan of keeping bar tools simple and useable for multiple recipes. If you don’t have a shaker, this Boston cocktail shaker is ideal for this cocktail and many more.
Then all you need is a cocktail strainer to strain out the big chunks of strawberry and mint from the cocktail.
Personally, I like to serve this cocktail in pretty (seemingly fancy) coupe glasses. You can also serve these in martini glasses or double old fashioned glasses if that’s what you have on hand.
First you start by muddling together the fruit and herbs for this cocktail in the bottom of a shaker. Doing this brings out the natural, fresh flavors of the strawberries and mint leaves.
This is one of the easiest way to infuse cocktails with flavor, without the hassle of making a simple syrup or infusion!
Once you’ve muddled it all together, you fill the shaker and add remaining ingredients.
Then it’s time to shake, shake, shake.
Every time I think about shaking cocktails, I always think about what my shake face looks like. We all have them, and they are typically terrible because, if you aren’t a bartender, you usually aren’t thinking about what you look like when shaking a cocktail.
Now you will. You’re welcome.
Strain the cocktail into glasses to make sure you don’t end up with any big chunks of strawberries or mint leaves. No one wants to eat their cocktail, after all. Then all you have to do is garnish!
I hadn’t heard of a gimlet until I read Julie & Julia many years ago. The author and her husband always made the cocktail, and so I always wondered if I would like it. Well, the gimlet is probably one of the most timeless cocktails out there and now I understand why. It’s made with just gin or vodka and lime juice.
Pretty darn simple right? There are versions with soda, which I personally prefer, but others prefer a half booze half juice ratio only.
For me, if you are making the classic cocktail straight up, I like a 2 parts gin/vodka to 1 part juice ratio. However, for this cocktail, I was looking to make the gimlet a little lighter and a little more refreshing. Therefore, you’ll find added fresh ingredients, some simple syrup to balance out the tartness, and a touch of soda.
As you can see here, I garnished my gimlet with a whole strawberry and a sprig of mint. You can also choose a mint leaf and a slice of strawberry, or even a lemon peel (since this recipe uses lemon juice instead of lime juice).
You also don’t have to garnish your cocktail if you don’t want to! Sometimes it can feel like you are wasting all that mint because it’s never going to be eaten… so I get it 😉
Suffice to say, this cocktail is one that you and your friends will want to sip on for the rest of August, until the rise of pumpkin takes over our lives. It’s bright, light, bubbly, and still strong enough to not be too fruity or sweet.
If you need a tasty summer recipe to pair with this cocktail, this salmon sandwich with creamy dill sauce is absolutely mouthwatering!
This Bourbon Cherry Peach Crumble is a delightful combination of tart cherries and juicy peaches, topped with a brown sugar oatmeal topping. It’s one of those recipes that’s easy to make and everyone always goes crazy for! Just be sure to have some ice cream handy to serve it with 😉
I love a good crumble this time of year. Really any kind of cherry crumble or easy cherry cobbler has my vote.
It’s late summer and that means I’m not only ready to eat all the peaches, I’m also getting ready for fall to roll around.
This dessert is the ideal pairing for a late summer/early fall baked recipe. You can get all the gooey warm filling, while also getting all the juicy, tart flavors of fresh summer fruit.
Then there’s this crunchy topping that is nice and golden, with just the right amount of brown sugar, oatmeal, and buttery flavor.
Top it all off with a big ol’ scoop of ice cream, and you have the easiest dessert that’ll have everyone running to the table.
I could literally eat this peach crumble every. single. night. right now. At least I’d be getting my serving of fruit in every day…??
To make the filling and the crumble topping for this recipe, you’ll need to grab your set of mixing bowls and wooden spoon. Also, you’ll need to use your hands, but more on that later 😉
I like to bake this recipe in an old 2 1/2 quart baking dish that I picked up at a thrift store many moons ago. However, you can use any shape baking dish that you have that is the right size. You can also use a 9-by-9-inch baking dish (glass or metal)!
To make the filling, start by preparing the fruit. Start by pitting all the cherries and thinly slicing the peaches.
Then you mix this up with the remaining ingredients for the filling, spread it in a baking dish, and top it with dots of butter.
The brown sugar oatmeal crumble is one of my favorite parts about this dessert. It gets nice and golden brown when it bakes, giving you a buttery sweet crunch on top of the gooey and warm filling.
When you make the crumble, it’s the cutting in of the butter that’s important to get right. You want to use your hands, because it’s definitely the easiest way to make it. It should be a crumbly mixture that resembles wet sand in your hands.
Top the filling with the crumble and stick it in the oven. The filling will be all gooey and bubbling when it’s done, and the topping will be nice and golden.
Just be sure to let it cool a few minutes before serving. Similar to pies and other fruit desserts, you want to let those piping hot juices settle.
Serve it on its own, but it’s SO much better with a big ol scoop of vanilla bean ice cream on top!
While you can use canned peaches, I highly recommend using fresh peaches because the flavor is so much better.
If you have to use canned peaches, be sure to use ones that are in 100% juice. Drain the peaches and lightly rinse them under cold water before using them in the recipe.
You can keep a baked crumble in the freezer, for up to 2 months! All you have to do is thaw it and then warm it in a 350˚F oven for about 20 minutes until it is heated through. You can also store it pre-baked, but keep the topping separate and freeze. Then continue to assemble, bake, and serve once fully thawed out.
A Cherry Rosé Mimosa is a simple and elegant combination of tart cherry juice, sparkling dry rosé wine, and a touch of simple syrup. The recipe makes the most of the cherry season and it’s the ideal accompaniment for your weekend gatherings. It is ALL the brunch goals!
Things that make me happy no matter what mood I’m in = BRUNCH.
No matter what, brunch will always put a smile on my face. I really don’t care how basic this sounds, it is true and I shall scream it from the rooftops!
Brunch is all my favorite things wrapped into one. It’s one time of day where you can mash up breakfast and lunch, all in one meal, alongside some booze.
I mean, what would brunch even be without bloody mary’s or mimosas after all? [Read more…]
This Easy All Purpose Marinade makes summer grilling oh-so simple. You can use it with any protein from beef to pork to chicken. The marinade makes the protein nice and juicy, with a tangy and hearty fresh flavor in every bite. Fire up the grill, it’s time to cook!
Disclosure: This post is sponsored by ButcherBox. As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
Summer is in full swing over here and I have to tell you, my grill is getting a serious workout.
From beef to pork to chicken to fish, all of the proteins have been hitting the grates on a weekly basis at the very least.
I don’t know if you follow me over on Instagram, but when I was going through the most difficult weeks, there was one thing that totally saved me and the Man in terms of cooking.
Simply put, it was ButcherBox. [Read more…]
Blackberry Lemon Icebox Cake is an easy, no-bake frozen dessert that will cool you off with a fruity zing! Layers of lemon cream, graham crackers, lemon curd, and a quick homemade blackberry lemon jam make this so much better than the kind your mama used to make. It takes no time to pull together!
So I am handing you the most flavorful (not to mention GORGEOUS, if I do say so myself) dessert in the entire world today.
As much as I love ice cream, sometimes I want a frozen dessert that’s got some texture to it.
This is where the layers of this blackberry lemon icebox cake come in to save the day.
Each of the layers has so much flavor to it, and the way it melts in your mouth with each bite… It tastes downright sinful even though you’ll feel like you are on a cloud.
Kya passed away on June 16th, 2019. I miss her every day and I am sure that feeling will never change. This is my letter to her, all the things I wish I could have told her before she passed away. It’s all the things I remembered as we drove, desperately trying to make it back in time to say goodbye. These are the thoughts that came in and out as I tried to sleep the rest of the way home. She really was my soulmate.
My dearest Kya,
Every day I wake up, the world is a little quieter since you’ve left it. There’s no more thumping of your tail on the bed as I begin to stir out of sleep. There’s no more howls of joy as I unlock the door after coming home, even if I was just out of the house for 5 minutes. The basement feels empty with the lack of dogs wrestling each other and barks of excitement when any game was afoot.
A Blackberry Thyme Gin And Tonic is a fruity, herbaceous spin on the classic gin cocktail. Made with a thyme simple syrup and fresh blackberries, the recipe is simple and ideal for summer. Cheers, my friends!
Do you know what I love more than anything? Twisting up a classic cocktail with some fruit and herbs!
There’s something about blackberries that is totally my jam with gin. I’ve made a gin smash with the combination and it was brilliant… that time I used sage but for a more summery cocktail, I went reaching for the thyme.
Using fresh herbs in cocktails is an absolute must lately for me. The fresh flavor comes across in both taste and scent, elevating any cocktail you use it in.
If you love gin and tonics, this customization of the classic cocktail recipe is a MUST for this week. It’s super simple to make from the thyme simple syrup to the addition of fruit. It will change everything you thought you knew about the gin and tonic.
This Foster Farms® Spicy Grilled BBQ Chicken Sandwich is combination of all your favorite things—spicy, meaty, sweet, creamy, and charred. Made with juicy and tender Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Thigh Fillets, this sandwich delivers everything you could ever want for your next backyard gathering. All you need is a cold beer to make the meal complete!
This post has been sponsored by Foster Farms®. All thoughts and opinions are my own.
I know we all love a juicy burger, but I am so over those beefy patties right now. This summer, it’s all about the CHICKEN. More specifically, Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Thigh Fillets.
There’s something about a juicy bbq chicken sandwich that sets my mouth watering the moment I utter the words. I am taken right back to last summer, with all the backyard BBQs and all that sweet and spicy BBQ sauce running down my chin.
Pollo Asado Chicken Tostadas are a great way to change things up for Taco Tuesday. The easy recipe features authentic flavors from marinated chicken thighs and colorful vegetables with a sprinkle of queso fresco. You won’t be able to stop eating these crispy bad boys!
Disclosure: This post has been sponsored by Sprouts! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
First off, thank you all for the love and support you have been sending my way the last couple of weeks. I’ve been a bit quiet after losing Kya and, as I shared on my Instagram stories, the miscarriage had me laid up in a puddle of pain and grief for several days.
I’m starting to get my legs back under me so the recipes will be coming at their normal rate again soon, but it’s been a rough go.
It’s times like these that I cook for comfort. Whether it’s a comforting soup, a grilled cheese, or a layered tostada, I just go back to the types of recipes that make me as happy as I can be at this point in time.
Note: I will be writing more on everything that has happened in the past two weeks soon, like I’ve said before. In the meantime, I’ll be sharing some comfort food like this recipe.
