This crew is my world. Grateful does not even come close to what I feel for having these souls intertwined with my own.
Thankful for the silliness. Thankful for the laughter. Thankful for a house full of love.
Happy Thanksgiving to all!
xo,
happy thanksgiving
Posted in holidays, personal, the rammels
Tagged Post by Brandy J
Leave a comment
white chocolate cranberry muffins
White chocolate oozing down the side of a cranberry muffin makes me want to do one thing…. drool.
There are about 5 zillion recipes for cranberry white chocolate muffins out there (give or take) yet this is the one I went with because it claimed to be the easiest, most fluffy, most delicious, most knock your socks off one out there… and good gracious none of that was a lie.
You guys know I love my cranberry. (I only post a recipe with them in it about once a week of late… sorry, but I like what I like!) I also happen to be on a mission to improve my muffin game…posting only the best that has came out of my oven. Do not be deterred by the fact that this is only muffin recipe #2. Again, only muffins that taste out of this world will grace this site and these my friends are holly, jolly, darn delicious!
I can’t think of a better muffin to treat your guests to. They are as beautiful as they are tasty and unlike many holiday treats, will not leave anyone feeling weighed down after eating one. Now if you eat more than one that is out of my control. (Although I wouldn’t blame you.)
Enjoy!
white chocolate cranberry muffins
Prep time
Cook time
Total time
Serves: 12 muffins
Ingredients
- 4tbsp unsalted butter, melted
- ¼cup coconut oil (or canola/vegetable oil)
- 1cup sugar
- 1egg lightly beaten plus 1 egg white
- 1tsp vanilla extract
- ¼tsp almond extract (optional)
- ¾cup buttermilk
- 1cup fronzen cranberries (heaping)
- ½cup white chocolate chips
- 2¼cups all purpose flour
- 2tsp baking powder
- ½tsp kosher salt
- glaze:
- ½cup white chocolate chips
- 2tbsp heavy cream
- ⅓cup powdered sugar
Instructions
- Preheat oven 400ºF and grease a 12 count muffin tin (or line with cupcake liners)
- Combine melted butter, oil and sugar in a large bowl. Stir well then add egg (plus egg white), vanilla and almond extracts. Mix well. Add buttermilk and stir untiled combined. Gently fold in cranberries and white chocolate.
- In a separate bowl sift together flour, baking powder and salt. Add dry mixture to wet. Stirring gently until just combined. Absolutely do not overmix.
- Divide evenly in muffin tin. (I use a large ice cream scoop to help with this). Bake for 20-25 minutes or until tops feel firm and toothpick inserted in the center comes out clean with a few crumbs. Allow to cool about 5 to 7 minutes in pan before popping out.
- For the glaze combine white chocolate, heavy cream and powdered sugar in a microwave safe bowl. Microwave in 10 second intervals, stirring between each one, until mixture is melted and smooth.
- Spoon, drizzle or straight dunk muffins with the glaze. So Yum!
recipe from Sugar Spun Run
Posted in recipes, something sweet
Tagged Post by Brandy J
Leave a comment
holiday skirts
Skirts are definitely an all year, everyday if you please, sort of garment. But if there was a season that they shine the most it is this one (literally).
Sequin, sateen, velvet, tulle…they all make for fabulously festive skirts. Topped with denim, gingham or plaid and you have yourself an easy yet very chic look for holiday gatherings. Every girl needs a party skirt that they love in their closet. I have collected a few over the years. One sequin that I am not 100% certain I still fit in (as we speak I am munching on Jettie’s Halloween candy so I’m thinking it’s a no…) and 2 of those H&M textured skirts (one green, one metallic but I want that red!) because I’m obsessed. All 3 are staples in my closet – perfect pieces to pull out when I need something extra special for the season.
Now I have my eye on that sateen number…and thinking I need a party maxi skirt:
1LC Lauren Conrad Runway Collection sequin ombre skirt/2H&M green sequin skirt/3Charlotte Russe tulle full midi skirt/4Forever 21 sateen pleated midi skirt/5H&M red textured skirt/6Lulu’s ’twas a dream navy blue maxi skirt
Which is your favorite?
xo,
Posted in style
Tagged Post by Brandy J
Leave a comment
cranberry moscow mule
Oh by gosh by golly…it’s time for Moscow Mules and holly!
If there was ever a drink to knock eggnog out of its #1 holiday cocktail spot it would be this one. It tastes like Christmas. It looks like Christmas. Throw “It’s a Wonderful Life” in the DVD player people because we’ve got ourselves something to cheers to George Bailey with! (And if you’re a lightweight like me you’ll be bawling when ol’ Clarence gets his wings.)
Obviously I love mules, I believe this is my fourth version since posting my first mule 2 years ago (a holiday gift kit which has become one of the site’s most popular posts). I really hate the thought of playing favorites but this mule is superb.
Cranberry, vodka and lime…we all know those play nicely together. Adding the ginger to the mix and all of the sudden things get special, almost magical…just like Christmas.
(Yes, I’m describing this drink like a Disney princess would and yes, I stand behind my description.)
You may notice I have you making far more cranberry simple syrup than you will need in the below recipe. There’s a reason behind my syrup making madness…it’s called sangria. Stay tuned!
Cheers!
cranberry moscow mule
Serves: 1
Ingredients
- 3oz cranberry simple syrup (place 4 cups water, 4 cups fresh or frozen cranberries and 1½cups sugar in a large pot. Bring to a boil and simmer for 5 to 10 minutes - all berries should be burst. Strain through a sieve and allow to cool to room temp before using. Store in airtight container in fridge for up to 2 weeks.)
- 1½oz vodka
- Juice of half a lime
- Ginger beer
- Sugared cranberries for garnish (optional)
Instructions
- Fill glass (preferably copper mug) with ice. Add cranberry simple syrup, vodka and juice of half a lime. Top with ginger beer. Garnish with sugared cranberries and lime if desired. Enjoy!
Posted in cheers!, holiday fare, recipes
Tagged Post by Brandy J
1 Comment
maple roasted brussels sprouts with walnuts
Is she posting yet another brussels sprouts recipe??!! You betcha! And this one just may be my all time favorite…ever.
This was the recipe I used to introduce Sticky’s family to the wonder that are brussels sprouts. A few were apprehensive, I believe they associated this veggie with stench and mush texture. (Um..yeah, I would be hesitant as well.) But lucky for me they tried this version and proclaimed that brussels are the complete opposite of what they have made them out to be. Score for the in-laws…or the out-laws as we are so lovingly referred to.
There is not much you can do wrong with this recipe other than over-roast your brussels or burn the crap out of the walnuts. As long as you do not do either one of those things you will be good to go.
As far as taste goes…I mean it’s maple syrup, salt and nuts…that’s yum on almost everything. If you wanted to go even further you could throw in some bacon but in the spirit of keeping this a vegetarian dish I chose not to. (Plus I don’t eat pig.)
Clearly my favorite thing about Thanksgiving are the sides…specifically the brussels sprouts. I would love to know what your favorites are!
And ps…this can be served room temperature.
Enjoy!
maple roasted brussels sprouts with walnuts
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 4
Ingredients
- 1lb fresh brussels sprouts, halved, outer leaves and bottom hard stem removed
- ¼cup chopped walnuts
- ¼cup maple syrup
- 3tbsp olive oil (plus more for greasing pan)
- ¼tsp garlic powder
- ¼tsp onion powder
- salt
- pepper
Instructions
- Preheat the oven 400ºF and grease a baking sheet with olive oil (can also line with foil to make clean up easier)
- In a large bowl, toss the brussels with 3tbsp olive oil, garlic powder, onion powder, ½tsp kosher salt and some fresh cracked black pepper. Place cut side up on prepared baking sheet and roast for 5 to 7 minutes, or until brussels begin to soften ever so slightly. (Any leaves that fall off while tossing should be left in bowl to roast the 2nd time in the oven. They will burn if you place them in oven for both roastings.)
- While brussels are roasting place maple syrup, walnuts, ½tsp salt and some pepper in the same bowl that brussels were tossed in. Give it a good stir.
- Take brussels out of oven and carefully place back in bowl with syrup/nut mixture. Toss gently.
- Place brussels (nuts and all) back on baking sheet, cut side up, and roast for another 5 to 7 minutes or until edges begin to brown. If you want them extra crisping turn on the broiler but be careful not to burn the nuts. Serve warm or at room temperature.
recipe adapted slightly from Honest Fare
Posted in recipes, vegetarian, what's cooking
Tagged Post by Brandy J
Leave a comment
